Gastroback Design Bread Maker Advanced Bedienungsanleitung Seite 31

ICE CREAM
NOTE: When program 15 Ice Cream is complete, typically the ice cream will have
the consistency of whipped ice cream. If you wish it more solid you should fill the
ice cream into an airtight container and place it in the freezer for at least ½ hour.
BASIC RECIPE FOR VANILLA ICE CREAM
Amount: approx. 300 ml
INGREDIENTS
200 ml cream
50 ml milk
pulp of ½ vanilla pod or ½ teaspoon vanilla extract
2 egg yolks
40 g caster sugar
PREPARATION
The ice bucket should have been in the freezer for up to 16 hours in an upright posi-
tion. The ice bucket is cooled sufficiently, when you do not hear any gurgle while
shaking it.
Whip egg yolk and sugar until it is creamy.
Place milk and vanilla into a medium heavy-based saucepan. Heat on medium heat
until the mixture just starts to simmer. Whip the milk mixture in small portions into
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the egg mixture.
Pour the mixture into a clean pot. While stirring continuously using a wooden spoon,
heat on low heat until the mixture has thickened and coats the back of the spoon.
Leave the mixture cool down, then refrigerate to +5 °C.
Whip the chilled cream in a chilled bowl until it is stiff. Then combine the egg mix-
ture and whipped cream.
Install the gearbox in the bread maker. Then protect your hands with gloves and
take the ice bucket out of the freezer. Fix the ice bucket on the gearbox. Push the
stirring paddle onto the drive shaft in the centre of the ice bucket (see: „Using the
Ice Bucket").
Select program 15 Ice Cream and adjust the stirring time to 25 minutes. Start the
program.
As soon as the stirring paddle is rotating, shortly stir your pre-cooled ice mixture.
Then slowly fill it into the ice bucket. Thereafter close the lid of the bread maker and
wait until the acoustic signal sounds.
Protect your hands with gloves and take the ice bucket out of the bread maker.
Using a plastic spoon, fill the ice cream in an air-tight container and place it in the
freezer until it has the desired consistency. You may store the ice cream for approx.
1 week in the freezer.
QUICK VANILLA ICE CREAM
Amount: approx. 300 ml
INGREDIENTS
100 ml cream
120 ml whole milk
75 ml sweetened condensed milk
½ teaspoon vanilla extract
PREPARATION
The ice bucket should have been in the freezer for up to 16 hours in an upright posi-
tion. The ice bucket is cooled sufficiently, when you do not hear any gurgle while
shaking it.
Mix milks and vanilla extract in a large jug and chill the mixture in the refrigerator.
Whip the chilled cream in a chilled bowl until it is stiff. Then combine the milk mix-
ture and whipped cream. Refrigerate the mixture to +5 °C.
Install the gearbox in the bread maker. Then protect your hands with gloves and
take the ice bucket out of the freezer. Fix the ice bucket on the gearbox. Push the
stirring paddle onto the drive shaft in the centre of the ice bucket (see: „Using the
Ice Bucket").
Select program 15 Ice Cream and adjust the stirring time to 25 minutes. Start the
program.
As soon as the stirring paddle is rotating, shortly stir the pre-cooled ice mixture. Then
slowly fill it into the ice bucket. Thereafter close the lid of the bread maker and wait
until the acoustic signal sounds.
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