7
Handy Hints when using your
Snack Heroes
™
Ice Cream Maker
• The time taken to make ice cream will
depend on the ambient temperature of
a room, how long the freezer canister
has been freezing, the temperature of
the freezer and the temperature of the
ingredients added to the ice cream
maker. As a general rule, the cooler these
elements, the faster the ice cream making
process. The churning process will take
anywhere from 20-40 minutes based on
this.
• When following recipes that require the
mixture to be pre-cooked, it is best to
prepare the mixture a day in advance to
allow maximum chilling time.
• When preparing ice cream mixtures that
do not require pre-cooking, we recommend
using an electric mixer for maximum
aeration, then making sure mixture is very
cold before churning.
• The consistency of the ice cream/sorbets
should be a spoonable consistency
when finished. We recommend however,
transferring your ice cream to a container
and placing in the freezer for a further 1-2
hours for a firm ice cream.
• Foods such as cream, sugar, eggs and milk
are often the key ingredients in an ice
cream mixture. They may be substituted
with similar ingredients to suit your taste
and dietary requirements. For example,
different varieties of cream may be used,
which will produce varying flavours and
textures.
• Due to an increase in volume during
preparation, the maximum amount of
liquid mixture should not exceed 850ml. If
using your own recipes, adapt the volume
of mixture to these amounts. 850ml of
mixture will create approximately 1 litre of
ice cream; however sorbets do not expand
as much therefore making a smaller
quantity.
• Alcohol inhibits the freezing process. If
adding alcohol to a recipe, add when the
mixture is almost frozen. The best way to
judge this is when the mixture reaches the
top of the paddle.
• Be aware that flavours of fruit based
sorbets and ice creams may vary depending
on the ripeness and sweetness of fruit or
juice used.
• You can replace sugar with an artificial
sweetener. We recommend using one that
is in equal proportion (spoon to spoon) to
sugar, such as Equal or sweeteners that
suggest using half the amount of sugar
such as CSR Smart sugar.
• When storing your ice cream, ensure the
container is no larger than 1 litre and well
sealed. Placing a piece of baking paper
over the ice cream will prevent ice crystals
from forming on the ice cream.
• Ice cream is best consumed within
2 weeks.
• When serving ice cream straight from the
freezer, allow the ice cream to sit out at
room temperature for 5-10 minutes; this
will make serving easier.
