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• Dry the bowl thoroughly before putting it back in the
freezer (without the rings).
Advice and tips
REDUCED FAT AND FAT-FREE RECIPE SUGGESTIONS
• Heavy cream gives ice cream its rich flavor and thick,
creamy consistency. However, to reduce calories and fat
content, the heavy cream used in the T-Fal recipes can be
replaced with light cream.
• To reduce calories and fat even further, substitute the
total amount of heavy cream and milk called for in a
recipe with an equal amount of regular or even fat-free
half-and-half cream. For example, if the recipe calls for 1
cup heavy cream and 1 ½ cups milk, replace total amount
with 2 ½ cups half-and-half cream.
• You may also replace full-fat sweetened condensed milk
with low-fat or even fat-free.
• While low fat or fat-free ice cream may not be as soft and
rich as full-fat ice cream, it will, however, be equally
delicious.
PREPARATION
• Ice cream preparations containing a high proportion of
sugar, fats or alcohol may require more time to freeze or
may not stiffen.
• Only add alcohol once the ice-cream maker is running and
the preparation is already half frozen.
• We advise you to prepare the ingredients before taking
the bowl out of the freezer so that the bowl will be as cold
as possible on start-up.
• On start-up, any preparation poured into the freezing bowl
must be liquid. Do not use stiff ingredients like whipped
cream or already frozen liquids to prepare the ice cream.
• Plan your ice-cream or sorbet making the previous day.
Some recipes require the ingredients to be chilled for a
minimum of 12 hours in the refrigerator, before
transferring to the ice-cream maker for freezing.
• Some recipes require the milk to be heated to just below
boiling point, then it is whisked into the beaten eggs and
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