SEVERIN EZ7404 Mode D'emploi page 13

∙ It is also possible to place the entire
ice-cream bowl with the ice-cream into a
freezer, but only for a short while. Do
not leave the ice-cream in the freezer
for more than 30 minutes while still in
the bowl, since the ice-cream might
freeze onto the wall of the bowl, causing
damage.
Hints
∙ All warm or hot mixtures should be
allowed to cool down in a fridge before
they are put into the ice-cream bowl.
∙ Food aromas are generally stronger
before chilling; likewise, sweetness is
reduced when the food is frozen.
∙ Sugar may be replaced by artifi cial
sweeteners.
∙ When using yoghurt, any excess water
should be drained off fi rst.
∙ Nuts, fruits and other ingredients should
be chilled before use, and only added to
the ice-cream 1 - 3 minutes before the
preparation is fi nished.
∙ All ingredients that do not require prior
cooking or heating are best prepared in
an electric blender to increase the volume
of the mixture.
∙ When using eggs in a recipe, it is
advisable to heat up the mixture in order
to eliminate any bacteria.
∙ The taste of sorbets (fruit ice-cream)
largely depends on the ripeness and
sweetness of the fruit used.
∙ For longer-term storage of the ice-cream
in a freezer, it should be put in a suitable
air-tight container.
∙ As ice-cream is being made, the volume
of the mixture increases. The maximum
fi ll capacity of 1 litre must therefore not be
exceeded.
Recipes
Below you will fi nd several recipes for various
ice-cream dishes.
Additional recipes are available here:
or under the following link:
www.severin.de/Service/Rezepte
French vanilla ice-cream
Ingredients:
3 eggs
100 g sugar
180 ml milk
250 g cream
1 vanilla pod
1 sachet vanilla sugar
Preparation:
∙ Beat the eggs and the milk together in a
large saucepan, using a hand blender.
∙ Add the sugar and the contents of the
vanilla pod and heat up the mixture over
a low fl ame while stirring constantly, until
it has thickened (about 10 mins.). The
consistency should now be such that it
coats the spoon evenly.
∙ Chill the mixture, and then add the cream
and the vanilla sugar.
∙ Blend together thoroughly and chill
overnight.
∙ Now follow the standard instructions in
13