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HELPFUL HINTS
RECETTES
Sorbet à l’orange
2 tasses Jus d’orange frais
Jus de 1Citron
1 tasse Eau
1 tasse Sucre
1. Dans une casserole de taille moyenne, faites chauffer l’eau et le sucre jusqu’à
ce que le sucre soit dissout.
2. Amenez à ébullition, laissez mijoter 2 minutes et laissez refroidir.
3. Incorporez les jus d’orange et de citron au mélange sucré.
4. Mettez le mélange au réfrigérateur 2 à 3 heures.
5. Versez dans les contenants de congélation. Faites congeler la crème glacée
selon les instructions.
Yogourt Glacé à la Vanille
1 c. à thé Essence de Vanille
1 Enveloppe de Gélatine
2 1/4 tasse Lait
1 1/2 tasse Yogourt Nature
1/2 tasse Sucre
1/4 tasse Sirop de Maïs
1. Mélangez le lait, le sucre et la gélatine. Laisser reposer 1 minute.
2. Faites cuire à feu doux pendant environ 5 minutes, jusqu’à ce que la gélatine
soit dissoute.
3. Laissez refroidir le mélange complètement.
4. Incorporez l’essence de vanille, le yogourt et le sirop de maïs au mélange
refroidi.
5. Versez dans un contenant, couvrez et mettez au réfrigérateur 8 heures.
6. Versez dans les contenants de congélation. Faites congeler la crème glacée
selon les instructions.
Crème Glacée aux Fraises sans Produits Laitiers
2 c. à thé Gélatine
1/4 tasse Jus de Pommes et Fraises
2/3 tasse Confiture de Fraises
3 tasse Lait de Soya à la Vanille
1 c. à thé Essence de Vanille
1. Dans un bol de verre, saupoudrez la gélatine sur le jus de pommes et fraises.
Laissez reposer, en mélangeant occasionnellement, jusqu’à ce que la gélatine
soit dissoute, pendant 10 minutes.
2. Dans une casserole, fouettez ensemble la confiture et 2 tasses de lait de soya.
Faites cuire jusqu’à chaud, en mélangeant fréquemment. Retirez du feu.
Ajoutez le mélange de gélatine molle au mélange chaud. Mélangez à
nouveau, jusqu’à ce que la gélatine soit entièrement dissoute. Incorporez le
restant du lait de soya et l’essence de vanille. Couvrez et laissez refroidir
pendant 15 à 10 minutes.
3. Versez le mélange refroidi dans les contenants à congeler. Congelez selon les
instructions.
• Some recipes require pre-cooked
ingredients. For best results, the
mixture should be chilled overnight
before using. Chilling over an ice bath
is another solution to cool ingredients
more rapidly.
• To make an ice bath, fill a large
container with ice cubes and water.
Place container with mixture to be
used into the ice bath. Cool
precooked ingredients completely.
• Prior to freezing, most recipes can be
stored in the refrigerator for up to 3
days if well covered. Stir ingredients
well before using.
• Do not use frozen ingredients directly
in the ice cream maker, thaw frozen
ingredients first, as frozen food could
damage ice cream spoons.
• Uncooked recipes will give you the
best results when an electric mixer is
used to cream the eggs and sugar.
This helps increase the volume in the
ice cream mixture.
• Most ice cream recipes are a
combination of cream, milk, eggs and
sugar. You may use any type of
cream that you prefer, but the type of
cream that you do use will affect the
flavor and texture of the ice cream
that you are making. The higher
percentage of fat in the cream, the
richer the ice cream and the softer the
texture.
i.e. Heavy cream has 35% fat,
whipping cream has 30% fat, coffee or
light cream has 18% fat, and half &
half has 10% fat. Any combination
may be used but the total liquid
measurement must remain the same.
• Always start with liquid ice cream
mixtures when preparation starts.
Do not use stiff mixtures such as
whipped cream or frozen liquids.
• Artificial sweeteners can be
substituted for sugar. Please note
though that heat affects the
sweetness of the artificial
sweetener. We recommend that
you use artificial sweeteners to
mixtures that are cold or that have
been completely cooled. When a
recipe calls for you to heat the liquid
ingredients so that the sugar may
dissolve, omit the heating process
and simply stir in the artificial
sweetener until it is thoroughly
dissolved.
• With recipes that involve alcohol,
the alcohol should be added in the
last 10 (ten) minutes of the freezing
process as alcohol could slow
down the freezing process.
• For sorbet, test the ripeness and
sweetness of the fruit before you
use it. Freezing process will make
fruit less sweet. If the fruit is tart
add sugar to the recipe.
• Do not operate the unit longer
than required. If after 40 minutes
the mixture is not yet solid or has
thawed again, do not continue.
Possible reasons for mixture not
freezing:
- The freezer canister was
not cold enough;
- The mixture was too warm,
the proportion of the
ingredients was not correct.
• Do not store prepared ice cream
in the freezer canister for more
than a few days.
Disposal of Unit
The gel in the freezer canister contains
no toxic materials. You may dispose of
them as normal household waste.
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