TE_SORBETIERE_NORD_EN_2551162_NORD 23/02/12 09:18 Page10

• Any preparation poured into the cooling bowl must be liquid EN and cold. Do not use stiff ingredients like whipped cream or

already frozen liquids to prepare the ice cream.

•Plan your ice cream or sorbet making the previous day. Some recipes require the ingredients to be chilled for a mini- mum of 12 hours in the refrigerator, before transferring to the ice cream maker for freezing.

•Some recipes require the milk to be heated to just below boiling point, then it is whisked into the beaten eggs and sugar, similar to making homemade custard. The mixture is then returned to the heat, stirring constantly, until it thickens slightly and forms a film over the back of a wooden spoon. Do not let it boil or the mixture will separate. If the mixture curdles at any stage during preparation it can be processed in a blender or food processor for one minute, to make it smooth.

•When making ice cream hygiene is of the utmost importance. Make sure that the ice cream maker is thoroughly clean, especially the parts that come in contact with the mixture, and all the equipment and utensils used when preparing the mixture. Always use fresh ingredients that are within there best before date, especially eggs, milk and cream.

•Add additional ingredients like chopped chocolate or chocolate chips, finely chopped nuts, raisins, through the lid aperture when the mixture just starts to freeze. If the pieces are too large they may obstruct the paddle from turning.

STORING & SERVING

•Ice cream or sorbet can be stored in the freezer in the covered cooling bowl for about 5 minutes after it is ready, but make sure the paddle has been removed. If you want to make it firmer in consistency, transfer it to a separate container with a lid and leave in the freezer for about two to four hours depending on the ingredients in the recipe.

•The maximum recommend storage times in sealed container are:

-Ice cream made with fresh, raw ingredients: up to 1 week.

IMPORTANT: Defrosted or partially defrosted ice cream must never be re-frozen.

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