Ice Cream Production - Springlane Elli Mode D'emploi

ICE CREAM PRODUCTION

1. Prepare the ingredients for the ice
cream according to the recipe. Ice
cream mass, which must be coo-
ked first, should be prepared the
previous day, so that the mass has
enough time to cool off. Note: You
do not have to freeze the ice cream
bowl first because the ice cream
machine has a built-in, self-cooling
compressor for continuous refrige-
ration.
2. Cool the prepared ice cream mass
or the necessary ingredients to
about 6-8 °C (refrigerator
temperature).
3. Puree fruits right before prepara-
tion and only add fruit pieces
towards the end of preparation.
4. Alcohol prolongs the freezing time.
Therefore, only sparingly dose alco-
holic ingredients and add at the end
of the freezing time.
5. Put the cooled ingredients in the
removable ice cream bowl. Always
make sure not to exceed the maxi-
mum filling volume. The ice cream
bowl may only be filled to 2/3 at the
most because the ice cream mass
expands during the freezing process.
6. Place the removable ice cream
bowl into the according hole of the
compressor housing. Make sure that
the bowl has snapped in.
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