Recipes: General Information - Unold 48845 Notice D'utilisation

RECIPES: GENERAL INFORMATION

In the following you find some gene-
ral information for the preparation of
ice cream as well as some basic reci-
pes. You will find a lot of good cooking
books in good bookstores. Please ad-
apt the quantities always to the maxi-
mum filling quantity of the ice bowl.
The ice cream smells best when it is
fresh. Homemade ice cream does not
contain any conserving agents and is
thus provided for immediate use.
If you want to store the ice cream for
some time, you should add 20 g ice
cream base which avoids the formati-
on of big ice crystals. In Germany the
ice base (Eisbasis) is available under
the following address in Germany:
Hobbybäcker-Versand - Inge Pinzer
Am Mühlholz 6 – D-89287 Bellenberg
Tel. 0 73 06/92 59 00
Fax 0 73 06/92 59 05
Internet: www.hobbybaecker.de
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be ad-
ded at the end of the freezing proce-
dure. Only use very fresh eggs.
You can replace milk by cream or
cream by milk.
SOFT ICE CREAM
Basic recipe soft ice cream
700 ml cream, 120 g honey, 4 egg
yolk, 2 eggs, 1 pinch of salt
Mix all ingredients and prepare ice
cream in the ice cream maker. Sesaon
to taste with liqueur, chocolate chips
etc.
Vanilla soft ice
700 ml cream, 1 sliced vanilla pod,
120 g honey, 2 egg yolk, 2 eggs, 1
pinch of salt
Cook cream, vanilla pod and honey the
day before and let it cool down. Mix all
ingredients and prepare ice cream in
the ice cream maker.
Chocolate soft ice
700 ml cream, 80 g milk chocolate,
80 g dark chocolate, 2 egg yolk,
The more cream is used, the softer the
ice cream will be.
Sugar can be replaced by honey, sy-
rup or sweetener (not in case of soft
ice cream).
Milk can be replaced by soy milk.
If you want hard ice cream, put the
mass for about 15-30 minutes into
the freezer before filling it into the
ice cream bowl, or just select a longer
freezing time.
The ingredients must be well cooled
before filling them into the ice cream
bowl. The cooler the ingredients, the
shorter the preparation time (approx
30 minutes).
Ice will loose taste and quality if sto-
red too long.
To conserve the ice cream for a certain
time, do not leave it in the removable
bowl of the ice machine, but fill it into
an adequate freezing box with lid.
Ice cream can be stored for a short
time in the freezer.
Use the homemade ice cream within
one week. Melted ice cream should be
used immediately and should not be fro-
zen again.
2 eggs, 1 pinch of salt
Heat cream and chocolate the day be-
fore and let it cool down in the refrige-
rator. Add eggs and salt immediately
before the ice preparation.
Raspberry soft ice
500 ml cream, 1 tsp vanilla sugar,
120 g honey,2 egg yolk, 2 eggs, 1
pinch of salt, 250 ml mashed raspber-
ries
Mix cream, vanilla sugar and honey.
Add mashed raspberries, eggs and salt
immediately before the ice preparati-
on.
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