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1 Introduction
Ice cream, sorbets, ice cream mousse and
ice cream pudding: ice cream comes in many
forms and avours. There is an ice cream for
every taste and occasion. This ice cream maker
enables you to make your own ice cream
with the freshest ingredients and without any
colouring agents or preservatives. Together with
the user manual, this recipe booklet offers you a
reliable and useful guide for the preparation of
ice cream. Read the user manual carefully before
you start. This booklet contains a wide range of
recipes and many photographs and suggestions.
We have also included sugar-free recipes for
diabetics. Use this booklet to discover how easy
it is to prepare the most delicious ice cream at
home with your ice cream maker.
1.0.1 Ingredients and utensils
Make sure you have all ingredients and utensils
close at hand when you start to make ice cream.
It is important that the ice cream maker and the
utensils are clean and dry to prevent bacteria in
the ice cream. To prepare ice cream, you need
a blender, a food processor or a mixer and a
nylon sieve or strainer. You get the best results
if you follow the recipes in this booklet. If you
want to use a recipe from another source, look
for a similar recipe in this booklet and use the
quantities in that recipe.
2 Ingredients
2.0.1 Eggs
The recipes are based on eggs weighing 55-60
grams/2.2-2.4oz (class 4).
Egg yolks improve the texture of ice cream and
give it a richer and smoother taste.
Egg whites directly from the refrigerator are
hard to process. Therefore, take eggs out of the
refrigerator several hours before use.
Most creamy ice creams made with egg yolk are
prepared without cooking the ingredients. If you
have doubts about the freshness of the eggs,
you can cook the ingredients as described under
vanilla ice cream. Do not overcook the mixture
to prevent it from curdling.
If the mixture curdles, use a blender, a food
processor or a mixer with blender bar to
smoothen it. Mix the mixture for approximately
30 seconds. You can also add 100ml (3.3.oz)
cold cream to cool the mixture. Use a mixer
or whisk to beat the mixture while you add the
cold cream.
E Tip:
Some recipes only require egg yolks. The
remaining egg whites can for instance be used
to make a Siberian omelette or meringues.
Most cookery books suggest suitable recipes.
2.0.2 Milk/yogurt/cream cheese
You can use both pasteurised and sterilised milk.
The choice of whole milk or low-fat milk is a
matter of personal taste. Ice cream will taste
creamier if you use milk with a higher fat content.
If you want to make ice cream with yogurt or
cream cheese, do not cook these ingredients.
Add the yogurt or cream cheese after the
mixture has cooled down.
2.0.3 Cream
Always use chilled cream. If the recipe calls
for ‘whipped cream’, stop whipping when you
have obtained a yogurt-like consistency. This
makes it easier to mix the cream with the other
ingredients. When the room temperature is high,
we advise you to chill the beaters and the bowl
in the fridge before you start to whip the cream.
The fat content of the cream inuences the
consistency of the ice cream. Use of cream with
a higher fat content results in creamier and
richer ice cream.