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16
PAGE HEADER.....
RECIPES
NOTE
Make sure your ice cream mixture
has been refrigerated for 1-2 hours,
if recipes require heating then chill
mixture for 2-4 hours or overnight
if time permits before churning/
freezing. This will maintain that you
achieve consistent quality ice cream
results every time.
INGREDIENTS
Home made ice cream is now easy to make
at home and with only 4 staple kitchen
cupboard ingredients required to make a
basic vanilla ice cream.
EGGS
All the recipes in this book were tested
using standard ‘Large’ eggs. The egg gives
ice cream volume, stabilizes and emulsifies
the mixture. The yolk of the egg contains
lecithin, which acts as an emulsifier to bond
with the fat globules.
NOTE
Avoid using older eggs, especially
if you are not cooking the mixture.
Pregnant woman are not advised to
consume ice cream containing
raw eggs.
SUGAR
Superfine (Caster/Bakers) sugar was used
in all the recipes as it dissolves easily and
to reduce crystallization (when large ice
crystals form) from occurring.
The amount of sugar is important in ice
cream making as it defines the time your
ice will take to set and once frozen to melt.
As a rule the more sugar added will lower
the freezing point of the water inside the
mixture, which prevents your ice from
forming a large hard clump that is difficult
to scoop.
MILK
Whole milk was used for all milk based
recipes. Lower fat varieties can be
substituted but the same result will not
be achieved.
CREAM
Heavy Whipping Cream was used in all the
recipes, creams that are thickened usually
have additives such as gelatine (of animal
origin to thicken and prolong the creams
life). The cream gives thickness and a
smoother texture to the ice cream.
BIA500XL_IB_C12_FA.indd 16 17/04/12 11:16 AM