37
• Keep your drinks and beverages (e.g. wine, lemonade) cold for several hours.
• Store ice cubes or crushed ice for various hours.
• Additionally, using the Ice Cream program (15) of the »Design Bread Maker
Advanced«, you can prepare ice cream.
Tip:
Place the ice bucket in the freezer overnight and use it through the day.
MAKING ICE CREAM
How to Prepare the Ingredients
IMPORTANT:
The volume of all ingredients should not exceed half of the maximum
volume of the ice bucket (approx. 300-350 ml) to avoid overflow due to ice cream
expansion while stirring. Adapt your recipe accordingly.
1. Egg yolk may be added to make your ice cream somewhat softer and smoother.
Beat the egg yolk with sugar until it is creamy. Use granulated sugar, as this type
is easily dissolved.
2. Heat the milk in a pot until it slightly boils. Then, slowly scoop the milk into the
beaten egg yolk while stirring vigorously. However, do not pour the heated milk
into the egg yolk all at once, to avoid that the egg yolk will set and get lumpy.
3. Heat the mixture until it slightly boils. Then leave the mixture cool down to room
temperature. Place the mixture in the refrigerator until the mixture is chilled to
approx. 5 °C.
4. Pour the chilled cream in a pre-cooled container and whip the cream until it is
slightly creamy. Then mix cream and the cold milk mixture.
5. To make your individual ice cream, mix the ice cream mixture with puréed ripe
fruits, juices, finely chopped, roasted nuts or almonds, vanilla, nougat cream,
molten chocolate, or instant coffee dissolved in a little milk. Add further flavour
to taste.
6. Before freezing in the ice bucket, chill the mixture in the refrigerator to at least
+5°C.
HOW TO FREEZE THE ICE CREAM
7. The ice bucket should have been in the freezer for up to 16 hours in an upright
position. Do not place the ice bucket upside down or lay or tilt it. Ensure that the
temperature of the freezer is sufficiently low (at least –18 °C). The ice bucket is
Summary of Contents for Design Automatic Bread Maker Advanced
Page 66: ...66...
