SOLIS GELATERIA PRO Mode D'emploi page 127

V I TA L I N G R E D I E N T S F O R D E L I C I O U S
▲
I C E C R E A M
Making delicious ice cream yourself from fresh, tasty ingredients that you can enjoy
whenever you want becomes easy with the SOLIS Gelateria Pro ice cream machine.
These are the basic ingredients:
E G G S
• The recipes use medium sized eggs, weighing approx. 59g. The eggs give the
mixture volume, stabilize and emulsify it.
• Attention: Avoid using older eggs, especially if not cooking the egg mixture.
Pregnant women are advised not to consume ice cream made with raw
eggs.
S U G A R
• The recipes use raffinated sugar which easily dissolves and prevents forming of
ice crystals.
• As a general rule: The more sugar you add, the lower the freezing point of the
water in the mixture will be. This prevents the mixture from becoming a hard,
large clump that is difficult to portion.
M I L K
• The recipes use whole milk. Using skimmed milk is possible but will produce dif-
ferent results. Skimmed milk should only be used in recipes where cooking the
mixture is not required. Skimmed milk increases the risk of the mixture separa-
ting during heating.
C R E A M
• The recipes use liquid cream. Cream will make the mixture softer and more
creamy.
• Reduced fat cream can only be used in recipes where heating the mixture is not
required, as the risk of the mixture separating is high.
127