Lagrange Glaces Creativ' Notice page 58

Suggested conservation period:
*
• Ice cream made from fresh products:
• Sorbet: to weeks.
1 2
• Ice cream made from semi-cooked products:
WARNING: Never refreeze ice cream that has already been
defrosted or partially defrosted.
UPKEEP
WARNING:
Never put the unit or the plug into water and never put
them in the dishwasher.
Never use aggressive or abrasive fabrics or products on
the plastic parts to preserve the plastic and its brilliance.
Before cleaning your project, make sure that it is unplugged.
*
Always wait until the fixed vat and the removable vat return to a
*
temperature close to room temperature before cleaning them to
avoid damaging them.
Disassemble the removable elements (cover, mixer, vat).
*
These elements can be washed with hot water and dishwashing liquid.
The vat can be cleaned with a wrung out sponge or a moist cloth.
*
Dry thoroughly after cleaning.
week in the freezer.
1
weeks.
2
RECIPES
VANILLA ICE CREAM (FOR
Ingredients: 375ml of milk – 375ml of liquid cream – 2 vanilla beans
split in 2 lengthwise with their seeds scraped – 145g of granulated
sugar – 8 large egg yolks.
In a saucepan, heat the milk, cream, the vanilla beans and their
seeds with the sugar over a medium heat, stirring, until the sugar
dissolves. The milk almost reaches the boiling point. Let it infuse
for minutes off of the heat.
15
Remove the vanilla beans and reheat delicately.
Beat the egg yolks in a large mixing bowl. Add
and mix. Put in the remaining milk.
Transfer the cream to a clean saucepan, stirring constantly over a
low-medium flame, beat for
coat with the back of the spoon. Do not let it boil. When the cream
has cooled down a bit, cover it and refrigerate it until it is cold.
Pour it into your ice cream maker (ice cream setting time
minutes).
40
58
L)
1
ml of warm milk
60
8 to 10 minutes until it thickens and
30 to