SEB IG500700 Guide De L'utilisateur page 42

EN
44
PREPARATION
• Ice cream preparations containing a high proportion of
sugar, fats or alcohol may require more time to freeze or may
even not stiffen.
• Only add alcohol once the ice-cream maker is running and
the preparation is already half frozen.
• We advise you to prepare the ingredients before taking the
bowl out of the freezer so that the bowl will be as cold as
possible on start-up.
• On start-up, any preparation poured into the cooling bowl
must be liquid. Do not use stiff ingredients like whipped
cream or already frozen liquids to prepare the ice cream.
• Plan your ice-cream or sorbet making the previous day.
Some recipes require the ingredients to be chilled for a
minimum of 12 hours in the refrigerator, before transferring
to the ice-cream maker for freezing.
• Some recipes require the milk to be heated to just below
boiling point, then it is whisked into the beaten eggs and
sugar, similar to making homemade custard. The mixture is
then returned to the heat, stirring constantly, until it thickens
slightly and forms a film over the back of a wooden spoon.
Do not let it boil or the mixture will separate. If the mixture
curdles at any stage during preparation it can be processed
in a blender or food processor for one minute, to make it
smooth.
• When making ice cream hygiene is of the utmost
importance. Make sure that the ice cream maker is
thoroughly clean, especially the parts that come in contact
with the mixture, and all the equipment and utensils used
when preparing the mixture. Always use fresh ingredients
that are within there best before date, especially eggs, milk
and cream.
• Add additional ingredients like chopped chocolate or
chocolate chips , finely chopped nuts, raisins, through the lid
aperture halfway through preparation when the mixture just
starts to freeze. If the pieces are too large they may obstruct
the paddle from turning.
STORING & SERVING
• Ice-cream and sorbet tastes best when freshly made, and
Advice and tips