emerio SICM-106048.1 Mode D'emploi page 8

Outer Bowl
Pull out the outer bowl from the supporter.

Wash then dry thoroughly.

Supporter
Wash then dry thoroughly.

Preparation
To prepare ice cream mixture, follow the recipes below.

Important (if you use gelatin powder): Make sure that the gelatine has melted correctly, and there is no

lump in it.
Mix the milk, heavy cream, sugar andgelatine, stir and make it mixing well.

Add the other ingredients: grated chocolate, juice, vanilla extract, etc, except alcoholic liquid.

Keep the mixture in the refrigerator to cool it in 10~15°C before making ice cream.

Pour the mixture into inner bowl with the paddle running.

Add alcoholic liquid when the ice cream is almost achieved.

Recipes
Vanilla ice cream
Ingredients
Vanilla extract 10g
20g quick cold gelatine mix or 5g gelatine
Milk 250ml
Heavy cream 150ml
Sugar 50g
Mix well the vanilla extract, milk, heavy cream, sugar and gelatine. Pour the mixture into the inner bowl
with the paddle running. Allow to freeze until the desired consistency is achieved (around 10-15minutes).
Coffee ice cream
Ingredients
Soluble coffee 3g
20g quick cold gelatine mix or 5g gelatine
Milk 250ml
Heavy cream 150ml
Sugar 50g
Mix well the soluble coffee, milk, heavy cream, sugar and gelatine. Pour the mixture into the inner bowl
with the paddle running. Allow to freeze until the desired consistency is achieved (around 10-15minutes).
Black tea ice cream
Ingredients
Black tea 50ml
20g quick cold gelatine mix or 5g gelatine
Milk 200ml
Heavy cream 150ml
Sugar 50g
Mix well the black tea, milk, heavy cream, sugar and gelatine. Pour the mixture into the inner bowl with the
paddle running. Allow to freeze until the desired consistency is achieved (around 10-15minutes).
All manuals and user guides at all-guides.com