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sugar, similar to making homemade custard. The mixture
is then returned to the heat, stirring constantly, until it
thickens slightly and forms a film over the back of a
wooden spoon. Do not let it boil or the mixture will
separate. If the mixture curdles at any stage during
preparation it can be processed in a blender or food
processor for one minute to make it smooth.
• Make sure that the ice cream maker is thoroughly clean,
especially the parts that come in contact with the mixture,
and all the equipment and utensils used when preparing
the mixture. Always use fresh ingredients that are within
their best before date, especially eggs, milk and cream.
• Add additional ingredients like chopped chocolate or
chocolate chips, finely chopped nuts or raisins through the
lid opening halfway through preparation when the
mixture just starts to freeze. If the pieces are too large
they may obstruct the paddle from turning.
Ice Cream Making Tips for Optimal Freezing
• The optimum refrigerator temperature for safe food
storage is between 35 and 38 degrees F. When making ice
cream, the prepared ice cream mixture should be chilled
at least 12 hours, or to 35 to 38 degrees F.
• You can speed up the ice cream making process of recipes
that do not require cooking. To do so, all ingredients must
be well-chilled in the refrigerator over night, including fruit
and canned milk products. Check the mixture temperature
with an instant read thermometer. If warmer than 38
degrees F, chill in the refrigerator, checking the
temperature periodically. When cold enough, quickly
prepare the mixture as called for in the recipe and make
ice cream immediately.
• Adding alcohol for flavoring may inhibit the ice cream
mixture from freezing thoroughly. To avoid this from
happening, use flavored extracts like rum and vanilla, or
add small quantities of alcohol towards the end of the ice
cream making process.
• Avoid using the ice cream maker when the kitchen is very
hot or near a hot stove or oven, as mixture may not freeze
well.
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