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• Any preparation poured into the cooling bowl must be liquid
and cold. 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 mini-
mum 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
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.
• When making ice cream hygiene is of the utmost importance.
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
there best before date, especially eggs, milk and cream.
• Add additional ingredients like chopped chocolate or
chocolate chips, finely chopped nuts, raisins, through the
lid aperture when the mixture just starts to freeze. If the
pieces are too large they may obstruct the paddle from
turning.
STORING & SERVING
• Ice cream or sorbet can be stored in the freezer in the
covered cooling bowl for about 5 minutes after it is ready,
but make sure the paddle has been removed. If you want to
make it firmer in consistency, transfer it to a separate
container with a lid and leave in the freezer for about two to
four hours depending on the ingredients in the recipe.
• The maximum recommend storage times in sealed container
are:
- Ice cream made with fresh, raw ingredients:
up to 1 week.
EN
IMPORTANT:
Defrosted or
partially
defrosted ice
cream must
never be
re-frozen.
TE_SORBETIERE_NORD_EN_2551162_NORD 23/02/12 09:18 Page10
