Philips HR 2300 manual Storing ice-cream, Ingredients

cherry ice-cream, ice-cream containing a large proportion of cream) will need a longer preparation time than fruit ice-cream and sorbet ice-cream, for example.

Storing ice-cream

•In the Ice-Cream Maker

When the ice-cream is ready you can store it covered in the Ice-Cream Maker for approximately ten minutes.

•In the freezer

Ice-cream can be stored for a limited period. A lengthy period in the deep freeze compartment is not beneficial for either the taste or quality of the ice-cream. After one or two weeks the texture starts to deteriorate and the fresh taste is lost.

Ice-cream tastes best when fresh, so do not make it too far ahead of time.

If you wish to store the ice-cream in the freezer, keep in mind the following:

-Store the ice-cream in a clean, tightly sealed container that is suitable for freezing. (Do not store in the cooling container.)

-Storage temperature must be at least -18 °C / 0 °F.

-Attach a label to the container with the date of preparation and the type of ice-cream.

-Never refreeze defrosted or semi-defrosted ice- cream into the deep freezer.

Take the ice-cream out of the freezer about thirty minutes before serving and place it in the refrigerator. Alternatively, at room temperature it will be ready for consumption in ten to fifteen minutes .

Please note: Sorbet ice defrosts quicker than ice- cream.

Storage time

•Ice-cream made of uncooked ingredients

±1 week

•Sorbets

1 to 2 weeks

•Ice-cream made of semi-cooked ingredients

±2 weeks

Ingredients

Eggs

•The recipes are based on standard eggs weighing 55-60 grams (class 4).

•The addition of egg yolks to the ice-cream mixture improves the structure and makes it taste richer and smoother.

•When very cold, egg-white does not become really stiff when beaten. For that reason, take the eggs out of the refrigerator several hours before use.

•Various recipes only use the egg yolks. The remaining egg white can be used for Omelette Sibérienne and Meringues. Recipes can be found in most cookery books.

Milk

•You can use both pasteurised and sterilised milk. The choice of full cream milk or low fat milk is a question of personal taste. The ice- cream will taste creamier if you use milk with a higher fat content.

•Some recipes require you to add the ingredients to milk which is just below boiling point. Ice-cream keeps longer if made from cooked ingredients.

However, the mixture may start to curdle while being prepared.

You can make the mixture smooth and suitable for processing again by mixing in a blender or food processor for one minute.

Alternatively, you can add 3 ¹ fl. oz. (100 cc) of very cold cream and let the mixture cool down quickly, while beating constantly.

Cream

•Always use chilled cream.

•If the recipe calls for "whipped cream", stop beating the cream before it becomes completely stiff. This makes it easier to mix the cream with the other ingredients.

•In summer it is advisable to put the beaters and the bowl in which the cream will be whipped in the refrigerator.

•The fat content of the cream affects the ice- cream: a higher fat content will make the cream richer and creamier.

Sugar

•Use castor sugar because this dissolves more readily. You can also use icing sugar, brown sugar or honey.

It is best to grind coarse granulated sugar in a blender or food processor.

•If the sugar content is too low, it will have an adverse effect on the structure and stiffness of the ice-cream.

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