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Tips
•
Always cool the ingredients.
•
For better results in ice cream preparation we recommend that you beat the eggs and
sugar with an electric blender prior to preparation, in order to increase the volume of
the ice cream.
•
Most of the recipes consist of cream, milk, eggs and sugar. You may use any cream
you desire.
•
Taste and consistency of the ice cream very much depend on the chosen
ingredients: the more fat content, the firmer the ice cream. A heavy cream contains
at least 36% fat, light cream contains 10-18% fat.
•
Try to use a constant amount of liquid every time, e. g.: the lightest ice cream can be
produced by using more milk than cream or milk only.
•
You may as well use low fat milk although that affects the consistency of the ice cream.
•
The Sorbets´ taste very much depends on the ripeness and sweetness of the fruits
and the juice. Taste the fruits before using them as ingredients. If they are too sour,
add some sugar, if they are very ripe instead, add little sugar or none at all. Please
note, that cold reduces sweetness.
•
In order to sweeten the ice cream during the preparation/production process, do not
add the sugar or sweetener directly into the ice cream container (it will not dissolve).
Instead dissolve the sugar in a bit of water or low-fat milk and pour the syrup
(cooled) into the ice cream container.
•
When using fruits in the recipe, they must always be washed and dried before
preparation pulses always must be shelled and pitted. Fix a separate mix with these
ingredients using a blender before adding them to the ice cream.
•
When using eggs, make sure they are fresh.
•
Many recipes refer to cooking, so prepare them a day before preparation, in order to
ensure they are cold.
Possible Recipes
Strawberry ice cream
Chocolate ice cream
200 g sweet cream
200 g sweet cream
100 g milk
100 g milk
150 g sugar
150 g sugar
1 pack vanilla sugar
100 g chocolate
300 g strawberries
2 egg yolk
Содержание 135.001
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