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Preparation of ice cream according to consistency
1.
Select the "Ice Cream" program by pressing the corresponding button.
Press this button again. The display now shows 00:00 and you can set the
speed and the desired consistency by pressing the corresponding buttons.
2.
Once you have set the speed and consistency, start the preparation by
pressing the Start/Pause button.
3.
You can still adjust the consistency during ice cream preparation. To do
this, pause the process by pressing the Start/Pause button. If the desired
level has already been reached, you can only set the next higher level; it is
not possible to downgrade.
4.
The ice cream maker stops the process as soon as the desired consistency
has been reached.
Remove the finished ice cream
Note
During preparation, you can check the consistency via the small filler
opening and add more ingredients (e.g. chocolate chips) if necessary.
1.
Once the ice cream is ready and has the desired consistency, switch on the
appliance using the on/off button and remove the plug from the socket.
2.
Remove the lid by turning it clockwise. Then remove the Ice cream
container from the cooling housing by the handle and then carefully pull
the stirring part out of the finished ice cream. If the Ice cream container
is frozen and cannot be removed from the cooling housing, wait a few
minutes to allow it to thaw slightly before trying again.
3.
Transfer the ice cream to a container suitable for storing ice cream. Always
use plastic or wooden spoons or spatulas to remove the ice cream to avoid
accidentally damaging the Ice cream container.
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Tips for particularly tasty ice cream and
sorbet
Optimum preparation of the ingredients
1.
It is advisable to mix the ice cream mixture thoroughly before preparation
to ensure a creamy ice cream later on. A high-performance blender is
essential, especially for fruit sorbets, vegan ice cream or nut flavours.
Note
Make sure you peel and puree the fruit immediately before preparation. If
you are preparing ice cream with alcohol, this will extend the freezing time.
Add ingredients containing alcohol towards the end of the freezing time.
2.
The more sugar you use, the creamier your ice cream will be. Therefore,
make sure that 15-20% of the total mass consists of sugar.
3.
You can easily use sugar alternatives such as honey, coconut blossom sugar
or dried fruit. Caution: Be aware that some sugar alternatives have strong
flavours of their own. As with conventional sugar, the sugar alternative
should make up 15-20% of the total mass.
The optimal preparation
1.
Homemade ice cream tastes best fresh. It should be eaten as soon as
possible. If you use eggs, they should be as fresh as possible.
2.
When preparing fruit ice cream, always use fruit that is as ripe as possible.
Add these towards the end of the preparation time (this generally applies
to "extra" ingredients such as chocolate chips).
3.
Honey or syrup are very suitable as a sugar substitute.
4.
Cream and milk can be used interchangeably. The more cream you add,
the creamier the ice cream becomes.
Soft or solid ice cream
1.
Depending on the desired consistency, the ice cream can be consumed
immediately after production, in which case it is usually quite creamy. If a
firmer consistency is required, we recommend storing it in the freezer for
around 1-2 hours before eating.
2.
To avoid an uneven consistency of the ice cream, the ice cream mixture
should be cooled thoroughly before preparation. If ready-made ice cream
is not removed immediately after preparation, the ice cream will begin to
melt in the centre, while the edge of the ice cream will remain solid due to
contact with the chilled container. Remove the finished ice cream as soon
as possible, ensuring a ratio of 2:1 liquid to solid ingredients and that 15-20%
of the mixture consists of sugar.
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