TIPS FOR BETTER ICE CREAM MAKING
•Ensure that the mixture is constantly stirred with a wooden spoon until it thickens and coats the back of the spoon. To test using the back of the spoon, coat the spoon in the crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger mark stays then the mixture is thick enough.
•If the mixture separates or curdles then heat is too high.
•Do not leave crème anglaise unattended while cooking.
•Crème anglaise will take
•Always allow the mixture to cool to room temperature before placing into the fridge.
•To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and stirred constantly until well chilled.
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BCI600XL_IB_E12_FA.indd 20 | 7/02/12 2:58 PM |