Bedienungsanleitung Philips hr 2304 (Seite 4 von 84) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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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 inuences the

consistency of the ice cream. Use of cream with

a higher fat content results in creamier and

richer ice cream.

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