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Tips for preparing ice cream
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Always cool the ingredients before making ice cream.
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Do not cool the ingredients in a freezer, as frozen ingredients can block the
stirring staff.
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Most recipes contain cream, milk, eggs and sugar. 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
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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.
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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.
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You may also use low fat milk, although this affects the consistency of the ice cream.
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Sorbet’s 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
remember that cold reduces sweetness.
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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.
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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.
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When using eggs, make sure they are fresh.
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Many recipes recommend cooking ingredients, so prepare them a day before
preparation in order to ensure they are cold.
Recipe ideas
Strawberry ice cream
Chocolate ice cream
200 g sweet cream
100 g milk
150 g sugar
1 pack vanilla sugar
300 g strawberries
200 g sweet cream
100 g milk
150 g sugar
100 g chocolate
2 egg yolk
