Breville BCI600XL Tips for Better ICE Cream Making, Tips for Making Crème Anglaise custard base

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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 its always a good idea to make this the day before or cool ingredients for at least 4 hours prior to making ice cream.

Always insert the bowl and paddle into the bowl chamber before adding ingredients.

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 taste or dietary requirements. Note taste and flavors will vary if using different ingredients.

Due to aeration of ingredients do not exceed 3½ cups of liquid ingredients.

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 plastic film directly over the top of the frozen

dessert will also help with this.

Frozen desserts can be stored for up to 2 weeks.

If serving a dessert from the freezer its 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.

Ensure that you measure all your ingredients first and have them ready for when you are starting to cook.

Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are light and creamy, and double in size. For best results whip until the mixture becomes pale yellow in color.

Use a heavy bottom sauce pan when cooking crème anglaise.

When heating the milk you don’t want to boil it. A good guide to know when to remove the milk from the heat is when little bubbles start to form around the edge of the milk.

It is best to now pour half of the heated milk into the egg mixture while whisking, then pour the mix back into the original pot with the milk and continue to stir with a wooden spoon at the same time until the two are well combined.

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Contents BCI600XL Congratulations Contents Breville recommends safety first Important safeguardsFor Household USE only Your Breville Smart Scoop Ice Cream Machine KnowFeatures of Your Breville Smart Scoop Ice Cream Machine Know your Breville Smart Scoop Ice Cream Machine Stainless steel housingBowl chamber SMart Scoop display AccessoriesYour Breville Smart Scoop Ice Cream Machine Beginners Guide OperatingMachine preparation Operating Your Breville Smart Scoop Ice Cream MachineBefore First USE First USEPre-cool function Adding the ingredients and starting operations Automatic ModeKeep cool in AUtomatic mode Hardness selectionAutomatic MO Adding the ingredients Manual modeVolume Function Keep Cool in Manual ModeFactory Default Setting BCI600XLIBE12FA.indd 02/12 258 PM For your Breville Smart Scoop Ice Cream Machine Tips for Better ICE Cream MakingTips for Better ICE Cream Making Tips for Better ICE Cream MakingTips for Making Crème Anglaise custard base Tips for Better ICE Cream Making Vital Ingredients Milk IngredientsEggs SugarCare & Cleaning Cleaning the Ice cream Bowl PAC geRE header&CLEANINGCleaning the Stainless steel housing Cleaning the lidStorage Cleaning the paddleBCI600XLIBE12FA.indd 02/12 258 PM Troubleshooting PAgeTROUBLESHOOTINGheader Troubleshooting Recipes Rich Chocolate Ice cream Ice CreamsBasic Vanilla Ice Cream Quick Mix Vanilla Ice creamApple mixture Strawberry Ice CreamFruit mixture Apple Crumble Ice creamSalted Caramel Ice cream Honey Ice cream Cookies and Cream Ice creamPistachio Gelato GelatoChocolate Hazelnut Gelato Espresso Gelato GelatoMint Chocolate Gelato Ruby Red Grapefruit Sorbet SorbetSimple Syrup for Sorbet Lemon SorbetPear and Vanilla Sorbet SorbetsRaspberry Sorbet Banana Frozen Yogurt Frozen YogurtQuick frozen Yogurt Frozen Berry YogurtMica’s Creamsicle Sherbet Timed RecipesTimed Recipes Mica’s Creamy Mango SorbetMica’s Coconut Gelato Mica’s Peppermint Ice CreamFélicitations Table DES Matières Importantes Mesures DE Sécurité Breville Vous Recommande LA Sécurité Avant ToutUsage Domestique Seulement Conservez CES Instructions De votre Machine à crème glacée Smart ScoopMC De Breville Faites LA ConnaissanceRéglages Mode automatiqueMode manuel Signal sonoreChambre de congélation Boîtier en acier inoxydablePalette de barattage AccessoiresÉcran DU Smart Scoop Cuve à crème glacée anodiséeFonctonnement Préparation initiale Avant LA Première UtilisationPremière Utilisation Préparation de la machineFonction DE PRÉ- Refroidissement PRE-COOL Démarrage Mode AutomatiqueMaintien AU Froid Keep Cool EN Mode Automatique Sélection DE LA DuretéTrucs Ajout D’INGRÉDIENTS ET Opérations DE DémarrageMode Manuel Momanuel Ajout D’INGRÉDIENTSRéglages PAR Défaut EN Mode ManuelFonction DE Volume Maintien AU Froid Keep CoolAvec votre Machine à crème glacée Smart ScoopMC De Breville Trucs Pour Réussir LA Crème GlacéeTrucs Pour Réussir LA Crème Glacée Trucs Pour Réussir LA Crème GlacéeTrucs Pour Préparer LA Crème Anglaise Trucs Pour Réussir LA Crème Glacée Pour votre Machine à crème glacée Smart ScoopMC De Breville LES Ingrédients EssentielsSucre IngrédientsLait OeufsEntretien Nettoyage Nettoyage DU Boîtier EN Acier Inoxydable Nettoyage du couvercleNettoyage DE LA Cuve À Crème Glacée Rangement Nettoyage DE LA paletteGuide DE Dépannage Guide DE Dépannage PAgeGUIDEheaderDE Dépannage Recettes Crème Glacée À LA Vanille DE Base PAgeCRÈMEheaderGLACÉECrème Glacée À LA Vanille Vite Faite Crème Glacée AUX Fraises Riche Crème Glacée AU ChocolatMélange AUX Fraises Mélange AUX Pommes Crème Glacée AU Crumble AUX PommesCrumble Crème Glacée AUX Biscuits LA Crème Crème Glacée AU Caramel SaléCrème Glacée AU Miel Gelato AUX Pistaches PAgeGELATOheaderGelato AUX Noisettes & Cacao Gelato AU Chocolat LA Menthe Gelato À L’ESPRESSOSorbet AU Pamplemousse Rouge PAgeSORBETSheaderSirop Blanc Pour Sorbet Sorbet AU CitronSorbet AUX Framboises Sorbet AUX Poires LA VanilleYogourt Glacé AUX Bananes PAgeYOGOURTheaderGLACÉYogourt Glacé Vite Fait Yogourt Glacé AUX Petits FruitsSorbet Crémeux DE Mica Recettes ChronométréesRecettes Chronométrées Sorbet À LA Mangue DE MicaGelato À LA Noix DE Coco DE Mica Crème Glacée À LA Menthe DE MicaBCI600XLIBE12FA.indd 02/12 258 PM BCI600XLIBE12FA.indd 02/12 258 PM Web US Customers Canada Customers Mail