Instruction Manual

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• Whenmakingcrèmeanglaiseandrecipesthatrequireheatingingredients,it’salwaysa
good idea to make this the day before. Alternatively, cool ingredients for at least 4 hours
prior to making ice cream.
• Alwaysaddingredientsintothebowlbeforeinsertingintotheicecreammaker.
• Icecreamrecipesstatedinthisinstructionbookletuseingredientssuchascream,milk,
eggs and sugar. These ingredients can be substituted with similar ingredients to suit different
taste or dietary requirements. Note, taste and texture will vary if using different ingredients.
• Mostdessertbaseswillexpandduringthechurningandfreezingprocess.Allmixtures
in this instruction booklet will make approximately 1 litre of frozen dessert unless otherwise
specified. If using ice cream mixtures from other recipes, do not exceed 700 ml of ingredient
base to allow for the expansion.
• Alcoholinhibitsthefreezingprocess.It’sbesttoaddalcoholtowardstheendoftheice
cream making process.
• Theconsistencyofthefrozendessertmadeisaspoonablemixture.Pleasenotethatifyou
are serving in cones or on plates that it’s best to place the ice cream in the freezer for 2 hours
prior to serving.
• Whenstoringyourfrozendessertinthefreezer,ensurethatthecontainerisairtightand
well sealed. This will prevent ice crystals forming. Putting a piece of baking or grease proof
paper directly over the top of the frozen dessert will also help with this.
Note: Do not place the ice cream bowl in the freezer.
• Frozendessertsarebesteatenwithin1weekofchurningbutcanbekeptforupto2
weeks.
• Ifservingadessertfromthefreezerit’sbesttoletthedessertsitatroomtemperaturefor
5-10 minutes prior to serving.
Tips for making Crème Anglaise (custard base )
• Traditionallycreamytexturedicecreamismadefromacrèmeanglaise,custardbase.
Below are tips on achieving the prefect crème anglaise time after time.
• Makesureallingredientsarefresh.
• Eggsarebestatroomtemperatureformakingacustardbase.Recipesarebasedonmin
mass 59 g eggs.
• Ensurethatyoumeasureallyouringredientsfirstandhavethemreadybeforeyoustartto
cook.
• Eitheruseawirewhiskorelectrichandbeater,beateggsyolksandsugaruntiltheyare
pale and thick.
• Useaheavybottomsaucepanwhencookingcrèmeanglaise.
• Whenheatingthecream/milkyoudon’twanttoboilit.Agoodguidetoknowwhento
remove the cream/milk from the heat is when little bubbles start to form around the edge of
the cream/ milk.
• Whilethecream/milkmixtureisheatingstarttobeatthesugarandeggs.Waitingtodo
this after the cream/milk mixture has heated may cause the cream/milk to overheat and
separate.