Unold 48865, Инструкция по эксплуатации

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The ice cream smells best when it is fresh. Homemade ice cream does not con-
tain 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 (Eis-
basis) 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
milk. 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 freez-
ing 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 ma-
chine, 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.
SOFT ICE CREAM
Basic recipe soft ice cream
300 ml cream, 65 g honey, 2 egg yolk,
1 egg, 1 pinch of salt
Mix all ingredients and prepare ice
cream in the ice cream maker. Sesaon
to taste with liqueur, chocolate chips
etc.
Vanilla soft ice
300 ml cream, ½ sliced vanilla pod,
65 g honey, 1 egg yolk, 1 egg, 1 pinch
of salt
Cook cream, vanilla pod and honey the
day before and let it cool down. Mix all
ingredients and prepare ice cream in
the ice cream maker.
Chocolate soft ice
300 ml cream, 30 g milk chocolate,
30 g dark chocolate, 1 egg yolk, 1 egg,
1 pinch of salt
Heat cream and chocolate the day be-
fore and let it cool down in the refrig-
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