Breville the Smart Scoop BCI600XL Livret D'instructions page 20

TIPS fOR BETTER ICE CREAM MAKING
• It is best to now poor half of the heated
milk into the egg mixture while
whisking, then poor the mix back into
the original pot with the milk and
continue to stir with a wooden spoon
at the same time until the two are well
combined.
• Ensure that the mixture is constantly
stirred with a wooden spoon until it
thickens and coats the back of the
spoon. To test using the back of the
spoon, coat the spoon in the crème
anglaise. Run your finger through the
mixture on the back of the spoon. If the
finger mark stays then the mixture is
thick enough.
• If the mixture separates or curdles then
heat is too high.
• Do not leave crème anglaise unattended
while cooking.
• Crème anglaise will take 5-15 minutes
to thicken depending on quantities etc.
• Always allow the mixture to cool to
room temperature before placing into
the fridge.
• To cool the mixture quickly it can be
put in a metal bowl and then into an ice
bath and stirred constantly until well
chilled.
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BCI600XL_IB_B11_FA.indd 20 19/08/11 1:19 PM