Breville the Smart Scoop Manual De Instrucciones página 16

Tips
TIPS FOR BETTER
ICE CREAM MAKING
NOTE
Time taken to make frozen desserts can vary
depending on the ambient room temperature,
temperature of the ingredients and pre cooling
the machine.
The cooler the ingredients the faster the ice
cream process. As a general guideline it takes
around 50 minutes to make ice cream.
• When making crème anglaise and recipes
that require heating ingredients its always
a good idea to make this the day before or
cool ingredients for at least 4 hours prior to
making ice cream.
• Always insert the paddle before adding
ingredients.
• Ice cream recipes stated in this instruction
booklet use ingredients such as cream, milk,
eggs and sugar, these ingredients can be
substituted with similar ingredients to suit
taste or dietary requirements. Note taste and
flavors will vary if using different ingredients.
• Due to aeration of ingredients do not exceed
3½ cups of liquid ingredients.
• Alcohol inhibits the freezing process. It's best
to add alcohol towards the end of the ice
cream making process.
• The consistency of the frozen dessert made
is a spoonable mixture. Please note that if
you are serving in cones or on plates that it's
best to place the ice cream in the freezer for
2 hours prior to serving.
• When storing your frozen dessert in the
freezer, ensure that the container is air tight
and well sealed. This will prevent ice crystals
forming. Putting a plastic film directly
over the top of the frozen dessert will also
help with this.
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• Frozen desserts can be stored for up to
2 weeks.
• If serving a dessert from the freezer its best
to let the dessert sit at room temperature for
5-10 minutes prior to serving.
TIPS FOR MAKING CRÈME ANGLAISE
(CUSTARD BASE)
• Traditionally creamy textured ice cream is
made from a crème anglaise, custard base.
Below are tips on achieving the prefect crème
anglaise time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for
making a custard base.
• Ensure that you measure all your ingredients
first and have them ready for when you are
starting to cook.
• Either use a wire whisk or electric hand
beater, beat eggs yolks and sugar until they
are light and creamy, and double in size. For
best results whip until the mixture becomes
pale yellow in color.
• Use a heavy bottom sauce pan when cooking
crème anglaise.
• When heating the milk you don't want to boil
it. A good guide to know when to remove the
milk from the heat is when little bubbles start
to form around the edge of the milk.
• It is best to now pour half of the heated milk
into the egg mixture while whisking, then
pour the mix back into the original pot with
the milk and continue to stir with a wooden
spoon at the same time until the two are
well combined.