HELPFUL HINTS (CONT.)
•Alcohol inhibits the freezing process. To add alcohol to a recipe, add when the mixture is
•The flavor of a sorbet will depend greatly on the ripeness and sweetness of the fruit and/or juice. If fruit is too tart, add sugar; if the fruit is very ripe, decrease or omit the sugar. Freezing subdues sweetness, so the recipe will not be quite as sweet when frozen.
•Artificial sweeteners can be used as a substitutefor sugar.
NOTE: Heat affects the sweetness of artificialsweetener.Only add artificial sweeteners to mixture that are cold or have been completely cooled. When a recipecallsfor heatingliquid to dilutesugar,omit the heatingprocess and simply stirin the sweeteneruntilit is well dissolved.
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1/4 cup (60ml)
8 packets = 1/3 cup (75ml)
12 packets = 1/2 (125ml)
•The ice cream mixture should be liquid when preparationstarts. Do not use stiff mixtures (i.e. whipped cream, frozen liquids).
•When adapting your own recipes to the maximum amount of 1 quart, you should change all ingredientsto the same percentage.
•Do not operate the appliancelonger than required. If after 40 minutes, the mixture is not yet solid, or has thawed again, do not continue.
Possible reasons for mixture not freezing:
-the Freezer Canister was not cold enough
-the mixture was too warm
-the proportion of ingredientswas incorrect
•Do not store prepared ice cream in the Freezer Canister for more than a few days.
WASTE DISPOSAL
The liquid in the Freezer Canister contains no toxic materials. Dispose as normal household waste.
