Termozeta LA GELATIERA Libro De Instrucciones página 19

• never offer babies, pregnant women, elderers and anyone, who is not
in good health, ice creams containing partially cooked or raw eggs.
SUGGESTIONS
• We recommend always cooling the basic mixture.
In case of recipes including the cooking of the ingredients, we advise
you to prepare them at least a day in advance, so that the mixture can
get cool completely.
• In case of cold mixtures, we advise you to beat the eggs and the
sugar by means of a beater; this helps increasing the volume of the
mixture.
• Most of the mixtures are made up of cream, milk, eggs and sugar.
You can use whatever cream you wish, but the flavour and the
consistency of the ice cream will change greatly according to the
quality of the cream used.
The higher the percentage in fat is, the richer the ice cream will be.
To obtain a lighter ice cream, you can replace a part of cream with the
same quantity of milk.
• Alcoholic ingredients slow down the chilling process.
Liquers should therefore be added during the final minutes of
preparation.
• The flavour of sorbets depends largely on the degree of ripeness and
sweetness of the fruit and juice used.
Taste the fruit before adding it to the recipe. If it is too sour, add
sugar.
If it is very ripe, add less sugar or leave it out altogether.
Remember that cold reduces sweetness.
• Sweeteners can be used instead of sugar.
In this case add the sweetener to the mixture and mix until it is
completely dissolved.
• If you wish a sweeter product, we advise you to dissolve little sugar
into water or skimmed milk and pour the syrup obtained, once cooled
down, into the mixture contained in the cooling bowl.
• The fruit used in the recipes must always be washed and dried before
the use.
Even when not specified, fruit must always be peeled, shelled, destoned,
etc.
ENGLISH