Philips HR2305 Keep it in a tightly sealed bottle in the refrigerator, Freezer for 18-24 hours

2.0.4 Sugar

Use caster sugar, as it dissolves more easily.You can also use icing sugar, brown sugar or honey. Grind coarse granulated sugar in a blender or food processor before use. A too low sugar content has an adverse effect on the texture and consistency of the ice cream.

If you add too much sugar, it takes longer for the ice cream to set to the desired consistency.You can also replace part of the sugar by dextrose (grape sugar). If the recipe requires 100g

(4oz) sugar, you can use 75g (3oz) sugar and 25g

(1oz) grape sugar instead. Grape sugar prevents crystallisation of the sugar, especially in sorbets.

2.0.5 Fruit

Fresh fruit makes the tastiest ice cream and is also nutritious. Fruit from a jar or a tin is also suitable. However, in that case make sure the fruit is well-drained before you puree it. Also reduce the amount of sugar by 25g, depending on the type of fruit and your own taste. Summer fruits are easy to freeze (e.g. strawberries, raspberries and peaches), so fruit ice cream can be made from fresh fruit all year round. Frozen fruit can be stored for about 8 to 9 months in a freezer or a *** or **** freezing compartment in the refrigerator.

Uncooked fruits that have been pureed discolour easily.To prevent this, sprinkle apples, bananas, pears and plums with some lemon

juice before you puree them. If you want to add pieces of fruit to the ice cream mixture, sprinkle them with some sugar to prevent ice crystals from forming inside the fruit pieces during the freezing process.

2.0.6 Alcohol

Ice cream mixtures that contain alcohol must be processed longer, as this ice cream takes longer to freeze than ice cream without alcohol. Unless the recipe says otherwise, add the alcohol to the mixture in the ice cream maker 5-10 minutes before the ice cream is ready.

2.0.7 Syrup

To make approx. 300ml (10fl.oz) syrup, you need:

•1 stainless steel pan

•1 wooden spoon

•200ml (6.6fl.oz) water and

•200g (7oz) caster sugar

To make 450ml (15fl.oz) syrup use:

•275ml (9.2fl.oz) milk

•275g (9.8oz) caster sugar

Put water and sugar in a pan and mix together with a wooden spoon. Dissolve the sugar

at moderate heat while stirring. Skim off any froth that forms on the surface. Boil the sugar mixture for about 1 minute.Take the pan off the heat and let the syrup cool. If you make sorbets frequently, you can prepare syrup in advance

and keep it in a tightly sealed bottle in the refrigerator.

2.0.8 Preparation time

The recipes state the average preparation time. The actual preparation time may vary, depending on:

•the initial temperature of the ice cream mixture

•the room temperature

•the temperature of the cooling disc (keep it in

the freezer for 18-24 hours).

The preparation time is longer when the temperature of the mixture and/or the room temperature is higher.You get the best results when you cool the mixture in the refrigerator before you pour it into the ice cream maker.The preparation time also depends on the quantities and the ingredients used in the recipe. Ice cream that increases greatly in volume, such as strawberry or cherry ice cream mousse, or ice cream that contains a large proportion of cream requires a longer preparation time than fruit ice cream and sorbet. Do not exceed the quantities in the recipes. If you do, your ice cream becomes less compact.

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