Philips HR2305 manual Introduction, Ingredients

1 Introduction

Ice cream, sorbets, ice cream mousse and ice cream pudding: ice cream comes in many forms and flavours.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 (3.3fl.oz) cold cream to cool the mixture. Use a mixer or whisk to beat the mixture while you add the cold cream.

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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 influences the consistency of the ice cream. Use of cream with a higher fat content results in creamier and richer ice cream.