Gastroback 42909 Smart Ice Cream Advanced Automatic User Manual

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• Ensure that the mixture is constantly stirred with a wooden spoon until it thickens. A flat

bottom wooden spoon works best. To test using the back of the spoon, coat the spoon in the

crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger

mark stays then the mixture is thick enough. Remove mixture immediately.
• If the mixture separates or curdles then heat is too high. If the mixture separates you will

need to start again.
• Do not leave crème anglaise unattended while cooking.
• Crème anglaise will take 5 - 15 minutes to thicken depending on quantities etc.
• Always allow the mixture to cool at room temperature stirring occasionally to release heat

until there is no visible steam coming from the mix. Once cooled then refrigerate until well

chilled.
• Place a piece of plastic wrap directly on top of the creme anglaise to prevent a skin for-

ming on top.
• To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and

stirred constantly until well chilled.

the vital ingredients

eggS
All the recipes in this book were tested using standard min mass 59g eggs. The egg gives

ice cream volume, stabilises and emulsifies the mixture. The yolk of the egg contains lecithin,

which acts as an emulsifier to bond with the fat globules.
note: Avoid using older eggs, especially if you are not cooking the mixture. Pregnant wo-

men are not advised to consume ice cream containing raw eggs.

Sugar
Caster sugar was used in all the recipes as it dissolves easily and to reduce crystallisation

(when large ice crystals form) from occurring. Standard white sugar can be substituted but

takes a little longer to dissolve. As a general rule, when it comes to sugar in ice cream, more

sugar added will lower the freezing point of the water inside the mixture, which prevents

your frozen dessert from forming a large hard clump that is difficult to scoop.

mILK
Full cream milk was used for all milk based recipes. Lower fat varieties can be substituted

but the same result will not be achieved. Low fat milk should only be substituted for recipes

that do not require cooking. Low fat milks have a high chance of separating during cooking.

cream
Pouring cream was used in all the recipes. The cream gives fattiness and a smoother tex-

ture to the ice cream. Reduced fat cream can be substituted but only for recipes that do not

require cooking as the low fat varieties have a high chance of separating during cooking.