Sage BCI600UK the Smart Scoop, Instruction Booklet

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tIPS for Better ICe Cream maKIng
tIPS for Better
ICe Cream maKIng
• Note time taken to make frozen desserts
can vary depending on the ambient
room temperature, temperature of
the ingredients and pre cooling the
machine. Note the cooler the ingredients
the faster the ice cream process. As a
general guideline it takes around
50 minutes to make ice cream.
• When making crème anglaise and
recipes that require heating ingredients,
it’s always a good idea to make this
the day before. Alternatively, cool
ingredients for at least 4 hours prior to
making ice cream.
• Always add ingredients into the
bowl before inserting into the ice
cream maker.
• Ice cream recipes stated in this
instruction booklet use ingredients such
as cream, milk, eggs and sugar. These
ingredients can be substituted with
similar ingredients to suit different taste
or dietary requirements.
Note, taste and texture will vary if using
different ingredients.
• Most dessert bases will expand during
the churning and freezing process. All
mixtures in this instruction booklet will
make approximately 1 litre of frozen
dessert unless otherwise specified. If
using ice cream mixtures from other
recipes, do not exceed 700ml
of ingredient base to allow for
the expansion.
• Alcohol inhibits the freezing process. It’s
best to add alcohol towards the end of
the ice cream making process.
• The consistency of the frozen dessert
made is a spoonable mixture. Please
note that if you are serving in cones or
on plates that it’s best to place the ice
cream in the freezer for 2 hours prior
to serving.
• When storing your frozen dessert in the
freezer, ensure that the container is air
tight and well sealed. This will prevent
ice crystals forming. Putting a piece of
baking or grease proof paper directly
over the top of the frozen dessert will
also help with this.
note
Do not place the ice cream bowl in the
freezer.
• Frozen desserts are best eaten within 1
week of churning but can be kept for up
to 2 weeks.
• If serving a dessert from the freezer
it’s best to let the dessert sit at room
temperature for 5-10 minutes prior
to serving.
tIPS for maKIng Crème
anglaISe (CUStarD BaSe)
• Traditionally creamy textured ice cream
is made from a crème anglaise, custard
base. Below are tips on achieving the
prefect crème anglaise time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for
making a custard base. Recipes are
based on min mass 59g eggs.
• Ensure that you measure all your
ingredients first and have them ready
before you start to cook.
• Either use a wire whisk or electric hand
beater, beat eggs yolks and sugar until
they are pale and thick.
• Use a heavy bottom saucepan when
cooking crème anglaise.