Bestron DHY1705 Mode D'emploi page 25

instruction manual
recipes
Never fill the cooler container more than half full. The ingredients expand when they freeze.
• The following recipes are based on making 1 litre 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
• Mix the ingredients in a separate container, not in the cooler container. If, for example, you mix sugar in
the cooler container, you can damage the inside of the container.
• Preferably mix the ingredients with a mixer so that you get a light mixture.
• 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. Heat the cream and milk almost to boiling
point in a saucepan.
2. Beat the egg yolks and the sugar in a mixing
bowl to obtain a thick mix.
3. Add the warm cream/milk to the egg yolk/
sugar and stir thoroughly until all the sugar has
dissolved.
4. Pour 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. Remove the saucepan from the heat and cool
the mixture as quickly as possible. Add any
other ingredients, where relevant.
special vanilla cream ice
• 150 g soft brown sugar
• 3 egg yolks
• 500 ml full milk
• 125 ml whipping cream
• 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" from step 2.
kirsch cream ice
• 80 grams of sugar
• 3 egg yolks
• 400 ml milk
• 100 ml whipping cream
• ½ cinnamon stick
• 15 ml Kirsch
• 25 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" from step 2.
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
• 250 ml milk
• 250 ml whipping cream
• 5 ml peppermint essence
• 150 g plain chocolate
• 75 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" from step
4.
liquorice-toffee cream ice
• 1 tablespoon granulated sugar
• 150 ml milk use.
• 300 ml whipping cream
• 180 g liquorice-flavoured toffee
Preparation
Place the toffee in the freezer 30 minutes before use.
Take 150 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
25