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n On start-up, any preparation poured into the cooling bowl must be liquid.
Do not use stiff ingredients like whipped cream or already frozen liquids to
prepare the ice cream.
n Plan your ice-cream or sorbet making the previous day. Some recipes
require the ingredients to be chilled for a minimum of 12 hours in the
refrigerator, before transferring to the ice-cream maker for freezing.
n Some recipes require the milk to be heated to just below boiling point, then
it is whisked into the beaten eggs and sugar, similar to making homemade
custard. The mixture is then returned to the heat, stirring constantly, until it
thickens slightly and forms a film over the back of a wooden spoon. Do not
let it boil or the mixture will separate. If the mixture curdles at any stage
during preparation it can be processed in a blender or food processor for
one minute, to make it smooth.
n When making ice cream hygiene is of the utmost importance. Make sure
that the ice cream maker is thoroughly clean, especially the parts that come
in contact with the mixture, and all the equipment and utensils used when
preparing the mixture. Always use fresh ingredients that are within there
best before date, especially eggs, milk and cream.
n Add additional ingredients like chopped chocolate or chocolate chips , finely
chopped nuts, raisins, through the lid aperture halfway through preparation
when the mixture just starts to freeze. If the pieces are too large they may
obstruct the paddle from turning.
RECIPES
VANILLA ICE CREAM
250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml
whipping cream (35% fat content), 1 teaspoon vanilla extract.
n Gently heat the milk in a small saucepan until hot but not boling. Meanwhile
beat the eggs and sugar in a jug using a whisk.
n Slowly pour the hot milk onto the egg and sugar mixture while stirring.
n Pour the mixture in the saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
n Allow to cool at room temperature, then add the unwhipped cream and
vanilla extract and mix.
n Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
Variations:
n Dissolve 2 teaspoons of instant coffee in the hot milk.
n Replace the vanilla with 2 teaspoons of mint syrup (type used for cocktails).
