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2.0.4 Sugar
Use caster sugar, as it dissolves more easily.You
can also use icing sugar, brown sugar or honey.
Grind coarse granulated sugar in a blender or
food processor before use. A too low sugar
content has an adverse effect on the texture and
consistency of the ice cream.
If you add too much sugar, it takes longer for the
ice cream to set to the desired consistency. You
can also replace part of the sugar by dextrose
(grape sugar). If the recipe requires 100g
(4oz) sugar, you can use 75g (3oz) sugar and 25g
(1oz) grape sugar instead. Grape sugar prevents
crystallisation of the sugar, especially in sorbets.
2.0.5 Fruit
Fresh fruit makes the tastiest ice cream and is
also nutritious. Fruit from a jar or a tin is also
suitable. However, in that case make sure the
fruit is well-drained before you puree it. Also
reduce the amount of sugar by 25g, depending
on the type of fruit and your own taste. Summer
fruits are easy to freeze (e.g. strawberries,
raspberries and peaches), so fruit ice cream can
be made from fresh fruit all year round. Frozen
fruit can be stored for about 8 to 9 months in a
freezer or a *** or **** freezing compartment
in the refrigerator.
Uncooked fruits that have been pureed
discolour easily. To prevent this, sprinkle apples,
bananas, pears and plums with some lemon
juice before you puree them. If you want to add
pieces of fruit to the ice cream mixture, sprinkle
them with some sugar to prevent ice crystals
from forming inside the fruit pieces during the
freezing process.
2.0.6 Alcohol
Ice cream mixtures that contain alcohol must be
processed longer, as this ice cream takes longer
to freeze than ice cream without alcohol. Unless
the recipe says otherwise, add the alcohol to the
mixture in the ice cream maker 5-10 minutes
before the ice cream is ready.
2.0.7 Syrup
To make approx. 300ml (10.oz) syrup, you need:
1 stainless steel pan
1 wooden spoon
200ml (6.6.oz) water and
200g (7oz) caster sugar
To make 450ml (15.oz) syrup use:
275ml (9.2.oz) milk
275g (9.8oz) caster sugar
Put water and sugar in a pan and mix together
with a wooden spoon. Dissolve the sugar
at moderate heat while stirring. Skim off any
froth that forms on the surface. Boil the sugar
mixture for about 1 minute.Take the pan off the
heat and let the syrup cool. If you make sorbets
frequently, you can prepare syrup in advance
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and keep it in a tightly sealed bottle in the
refrigerator.
2.0.8 Preparation time
The recipes state the average preparation time.
The actual preparation time may vary, depending
on:
the initial temperature of the ice cream
mixture
the room temperature
the temperature of the cooling disc (keep it in
the freezer for 18-24 hours).
The preparation time is longer when the
temperature of the mixture and/or the
room temperature is higher. You get the best
results when you cool the mixture in the
refrigerator before you pour it into the ice
cream maker. The preparation time also depends
on the quantities and the ingredients used in the
recipe. Ice cream that increases greatly in volume,
such as strawberry or cherry ice cream mousse,
or ice cream that contains a large proportion of
cream requires a longer preparation time than
fruit ice cream and sorbet. Do not exceed the
quantities in the recipes. If you do, your ice cream
becomes less compact.
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