Gastroback 42909 Smart Ice Cream Advanced Automatic - Manual (Page 15)

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• When making crème anglaise and recipes that require heating ingredients, it’s always a
good idea to make this the day before. Alternatively, cool ingredients for at least 4 hours
prior to making ice cream.
• Always add ingredients into the bowl before inserting into the ice cream maker.
• 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 different
taste or dietary requirements. Note, taste and texture will vary if using different ingredients.
• Most dessert bases will expand during the churning and freezing process. All mixtures
in this instruction booklet will make approximately 1 litre of frozen dessert unless otherwise
specified. If using ice cream mixtures from other recipes, do not exceed 700 ml of ingredient
base to allow for the expansion.
• 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 piece of baking or grease proof
paper directly over the top of the frozen dessert will also help with this.
note: Do not place the ice cream bowl in the freezer.
• Frozen desserts are best eaten within 1 week of churning but can be kept for up to 2
weeks.
• If serving a dessert from the freezer it’s 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. Recipes are based on min
mass 59 g eggs.
• Ensure that you measure all your ingredients first and have them ready before you start to
cook.
• Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are
pale and thick.
• Use a heavy bottom saucepan when cooking crème anglaise.
• When heating the cream/milk you don’t want to boil it. A good guide to know when to
remove the cream/milk from the heat is when little bubbles start to form around the edge of
the cream/ milk.
• While the cream/milk mixture is heating start to beat the sugar and eggs. Waiting to do
this after the cream/milk mixture has heated may cause the cream/milk to overheat and
separate.