Bestron AIM700 Mode D'emploi page 28

recipes
Fill the cooling container not more than the MAX indication. By freezing the mass will increase.
• The following recipes are based on making 300 ml of ice cream.
• If you use raw eggs, use fresh eggs and keep to the storage period (see "Storing ice cream").
Handy tips for recipes
• If you have cooked the mixture, let it cool down first before you place it in the cooler container.
• Adding alcohol slows down the freezing process.
• Wash and dry fruit before you mix it with the other ingredients.
recipes using a custard base
One traditional method of making ice cream is
based on custard. The egg yolk, sugar, cream and
milk used to prepare this type of ice cream give it
the well-known flavour of cream ice. Although the
quantities of each ingredient used in the recipes
can vary, all use the same basic method:
1. H eat the cream and milk almost to boiling point
in a saucepan.
2. B eat the egg yolks and the sugar in a mixing
bowl to obtain a thick mix.
3. A dd the warm cream/milk to the egg yolk/
sugar and stir thoroughly until all the sugar has
dissolved.
4. P our the mix back into the sauce pan and allow
it to simmer, stirring all the time, to thicken
the mix. The mixture has reached the correct
consistency when it sticks to the back of a
spoon.
5. R emove the saucepan from the heat and cool
the mixture as quickly as possible. Add any
other ingredients, where relevant.
special vanilla cream ice
• 50 g soft brown sugar
• 1 egg yolk
• 165 ml full milk
• 40 ml whipping cream
• 1.5 ml vanilla essence
Preparation
Prepare the custard base and add the vanilla
essence to the milk/whipping cream mix (which
must not be boiling). Then follow the directions in
"Making ice cream".
kirsch cream ice
• 25 grams of sugar
• 1 egg yolk
• 135 ml milk
• 35 ml whipping cream
• 1/6 cinnamon stick
• 1/3 scrapings from 1 vanilla pod
• 5 ml Kirsch
• 8 g blackberries
Preparation
Heat half of the milk with 1/3 of the sugar, the
whipping cream, the cinnamon stick and the vanilla
scrapings in a sauce pan. Mix the remainder of the
sugar with the egg yolks. Once the milk has almost
come to the boil add 1/3 scrapings from 1 vanilla pod
of the milk to the egg-yolk-mixture; stir continuously
while adding the milk. Pour the egg-yolk mixture into
a saucepan and add the remainder of the warm milk.
Mix thoroughly. Continue to stir until the mixture
thickens. Remove the saucepan from the heat and
add the remaining milk, Kirsch, and blackberries.
Stir the mixture well and strain it. Then follow the
directions in "Making ice cream".
recipes using a cream base
Ice cream prepared using a cream base allows the
flavour of the other ingredients to dominate; giving
them a fuller taste. When making ice cream on a
cream basis all you need to do is mix the cream with
the fruit and other flavourings.
cream ice with pieces of mint chocolate
• 85 ml milk
• 85 ml whipping cream
• 1.5 ml peppermint essence
• 50 g plain chocolate
• 25 g soft brown sugar
Preparation
Heat the milk and sugar until the sugar has dissolved.
Allow the mixture to cool down completely. Add the
whipping cream and the peppermint essence to the
milk/sugar mixture, stirring all the while. Then follow
the directions in "Making ice cream".
liquorice-toffee cream ice
• 1/3 tablespoon granulated sugar
• 50 ml milk use.
• 100 ml whipping cream
• 60 g liquorice-flavoured toffee
Preparation
Place the toffee in the freezer 30 minutes before use.
Take 40 grams of toffee from the freezer and crush
it with a rolling pin. Heat the milk, half the whipping
cream and the crushed toffee in a saucepan. Keep
stirring until the toffee has dissolved. Remove
the saucepan from the heat, and put it in a layer
of cold water to cool. Cover the mix and put it in
a refrigerator until it is cold. Stir the remainder of
the whipping cream into the mixture. Then follow
the directions in "Making ice cream". Remove the
remainder of the toffee from the deep freezer once
the ice cream is almost ready. Crumble the toffee,
and add it to the ice cream.
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instruction manual