Instruction Manual

46 47
• Ensurethatthemixtureisconstantlystirredwithawoodenspoonuntilitthickens.Aflat
bottom wooden spoon works best. To test using the back of the spoon, coat the spoon in the
crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger
mark stays then the mixture is thick enough. Remove mixture immediately.
• Ifthemixtureseparatesorcurdlesthenheatistoohigh.Ifthemixtureseparatesyouwill
need to start again.
• Donotleavecrèmeanglaiseunattendedwhilecooking.
• Crèmeanglaisewilltake5-15minutestothickendependingonquantitiesetc.
• Alwaysallowthemixturetocoolatroomtemperaturestirringoccasionallytoreleaseheat
until there is no visible steam coming from the mix. Once cooled then refrigerate until well
chilled.
• Placeapieceofplasticwrapdirectlyontopofthecremeanglaisetopreventaskinfor-
ming on top.
• Tocoolthemixturequicklyitcanbeputinametalbowlandthenintoanicebathand
stirred constantly until well chilled.
The vital ingredients
EGGS
All the recipes in this book were tested using standard min mass 59g eggs. The egg gives
ice cream volume, stabilises and emulsifies the mixture. The yolk of the egg contains lecithin,
which acts as an emulsifier to bond with the fat globules.
Note: Avoid using older eggs, especially if you are not cooking the mixture. Pregnant wo-
men are not advised to consume ice cream containing raw eggs.
SUGAR
Caster sugar was used in all the recipes as it dissolves easily and to reduce crystallisation
(when large ice crystals form) from occurring. Standard white sugar can be substituted but
takes a little longer to dissolve. As a general rule, when it comes to sugar in ice cream, more
sugar added will lower the freezing point of the water inside the mixture, which prevents
your frozen dessert from forming a large hard clump that is difficult to scoop.
MILK
Full cream milk was used for all milk based recipes. Lower fat varieties can be substituted
but the same result will not be achieved. Low fat milk should only be substituted for recipes
that do not require cooking. Low fat milks have a high chance of separating during cooking.
CREAM
Pouring cream was used in all the recipes. The cream gives fattiness and a smoother tex-
ture to the ice cream. Reduced fat cream can be substituted but only for recipes that do not
require cooking as the low fat varieties have a high chance of separating during cooking.