9
A GUIDE TO INGREDIENTS
The beauty of home-made ices is that you can tailor the ingredients to your tastes and
dietary requirements, and use seasonal fruits to flavour. For some simple ideas to get you
started, see ‘Recipes’.
• Ice cream or sorbet that contains raw or partially cooked eggs should not be given to
young children, pregnant women, the elderly or people who are generally unwell.
• Using alcohol in mixtures slows down freezing so only use small amounts to add
flavour and allow for extra freezing time.
• To help set quicker, chill the ingredients/mixture for 1-2 hours before making.
• Any ice cream or sorbet recipes will work in the machine, but do not add more than
240ml of mixture to the bowl at one time, to allow it to expand as it freezes.
• Make sure all the ingredients are thoroughly mixed, the sugar has completely
dissolved and the mixture has cooled before pouring your mixture into the
Personal Ice Cream Maker.
• For the fullest flavour, choose ripe fruits. Wash carefully, remove all seeds, skin and
core, and chop into small pieces.
ADAPTING YOUR OWN RECIPES
After you have made some of the recipes supplied you may wish to adapt a few of your
own recipes. Start by selecting one of the recipes in this booklet, which is similar to your
own and use this as a guide.
HINTS AND TIPS
• Put the bowl in your freezer for 8-12 hours before use. Ideally store the bowl in the
freezer so it is ready to use whenever you want ice cream.
• Remove ice cream you have frozen from the freezer 5 minutes before serving, to allow
it to soften.
• To prevent freezer burn, protect your hands when handling the cooling bowl, especially
when first removing it from the freezer. Never touch with wet hands. Use oven gloves
or put the bowl in a plastic bag before freezing.
• Use no more than 240ml of mixture in the bowl to allow it room to expand.
• Use the Personal Ice Cream Maker in a cool room with chilled ingredients to speed up
the ice cream making process.
• Never refreeze ice cream that has been fully or partially defrosted.
• Any ice cream or sorbet containing raw ingredients should be consumed within one
week. Ice cream tastes best when fresh.
• The times indicated in these recipes are guidelines. The actual preparation time
depends on the ingredients used, the temperature of the ingredients and the room
temperature.
