Bedienungsanleitung Sage BCI600UK - the Smart Scoop (Seite 17 von 38) (Englisch)

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TIPS FOR BETTER ICE CREAM MAKING

TIPS FOR BETTER

ICE CREAM MAKING

• Note time taken to make frozen desserts

can vary depending on the ambient

room temperature, temperature of

the ingredients and pre cooling the

machine. Note the cooler the ingredients

the faster the ice cream process. As a

general guideline it takes around

50 minutes to make ice cream.

• When making crème anglaise and

recipes that require heating ingredients,

it’s always a good idea to make this

the day before. Alternatively, cool

ingredients for at least 4 hours prior to

making ice cream.

• Always add ingredients into the

bowl before inserting into the ice

cream maker.

• Ice cream recipes stated in this

instruction booklet use ingredients such

as cream, milk, eggs and sugar. These

ingredients can be substituted with

similar ingredients to suit different taste

or dietary requirements.

Note, taste and texture will vary if using

different ingredients.

• Most dessert bases will expand during

the churning and freezing process. All

mixtures in this instruction booklet will

make approximately 1 litre of frozen

dessert unless otherwise speciﬁed. If

using ice cream mixtures from other

recipes, do not exceed 700ml

of ingredient base to allow for

the expansion.

• Alcohol inhibits the freezing process. It’s

best to add alcohol towards the end of

the ice cream making process.

• The consistency of the frozen dessert

made is a spoonable mixture. Please

note that if you are serving in cones or

on plates that it’s best to place the ice

cream in the freezer for 2 hours prior

to serving.

• When storing your frozen dessert in the

freezer, ensure that the container is air

tight and well sealed. This will prevent

ice crystals forming. Putting a piece of

baking or grease proof paper directly

over the top of the frozen dessert will

also help with this.

NOTE

Do not place the ice cream bowl in the

freezer.

• Frozen desserts are best eaten within 1

week of churning but can be kept for up

to 2 weeks.

• If serving a dessert from the freezer

it’s best to let the dessert sit at room

temperature for 5-10 minutes prior

to serving.

TIPS FOR MAKING CRÈME

ANGLAISE (CUSTARD BASE)

• Traditionally creamy textured ice cream

is made from a crème anglaise, custard

base. Below are tips on achieving the

prefect crème anglaise time after time.

• Make sure all ingredients are fresh.

• Eggs are best at room temperature for

making a custard base. Recipes are

based on min mass 59g eggs.

• Ensure that you measure all your

ingredients ﬁrst and have them ready

before you start to cook.

• Either use a wire whisk or electric hand

beater, beat eggs yolks and sugar until

they are pale and thick.

• Use a heavy bottom saucepan when

cooking crème anglaise.

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