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RECIPES: GENERAL INFORMATION
In the following you find some general information for the preparation of ice
cream as well as some basic recipes. You will find a lot of good cooking books
in good bookstores. Please adapt the quantities always to the maximum filling
quantity of the ice bowl. The ice cream smells best when it is fresh. Homemade
ice cream does not contain any conserving agents and is thus provided for
immediate use. If you want to store the ice cream for some time, you should add
20 g ice cream base which avoids the formation of big ice crystals. In Germany
the ice base (Eisbasis) is available under the following address in Germany:
Hobbybäcker-Versand - Inge Pinzer
Am Mühlholz 6 – D-89287 Bellenberg
Tel. 0 73 06/92 59 00
Fax 0 73 06/92 59 05
Internet: www.hobbybaecker.de
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be added at the end of the freezing procedure.
Only
use very fresh eggs.
You can replace milk by cream or cream by milk.
The more cream is used, the softer the ice cream will be.
Sugar can be replaced by honey, syrup or sweetener (not in case of soft ice
cream). Milk can be replaced by soy drink.
If you want hard ice cream, put the mass for about 15-30 minutes into the freezer
before filling it into the ice cream bowl, or just select a longer freezing time. The
ingredients must be well cooled before filling them into the ice cream bowl. The
cooler the ingredients, the shorter the preparation time (approx 30 minutes). Ice
will loose taste and quality if stored too long.
To conserve the ice cream for a certain time, do not leave it in the removable
bowl of the ice machine, but fill it into an adequate freezing box with lid.
Ice cream can be stored for a short time in the freezer.
Use the homemade ice cream within one week.
Melted ice cream should be used immediately and should not be frozen
again.
4. Wipe off the compressor housing with a damp cloth.
5. Dry all parts thoroughly with a soft cloth before reassembly.
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