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•Only add alcohol once the ice-cream maker is running and the preparation is already half frozen.

•We advise you to prepare the ingredients before taking the bowl out of the freezer so that the bowl will be as cold as possible on start-up.

•On start-up, any preparation poured into the cooling bowl must be liquid. 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. EN Somerecipesrequiretheingredientstobechilledforamini- 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 thenreturnedtotheheat,stirringconstantly,untilitthickens 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.

•Whenmakingicecreamhygieneisoftheutmostimportance. Make sure that the ice cream maker is thoroughly clean, es- pecially 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.

•Addadditionalingredientslikechoppedchocolateorchocolate chips , finely chopped nuts, raisins, through the lid aperture halfway through preparation when the mixture just starts to freeze. If the pieces are too large they may obstruct the paddle from turning.

STORING & SERVING

•Ice-cream and sorbet tastes best when freshly made, and will lose its texture and fresh flavour if kept too long.

•It is normal for homemade ice cream to harden on storage and the texture is different from the original soft, spoonable consistency. Tomakeservingstoredicecreameasier,remove from the freezer about 5–10 minutes beforehand and store in the refrigerator to allow it to soften slightly. Remember sorbets defrost quicker than ice-cream.

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