SEVERIN EZ 7402 Gebrauchsanweisung Seite 11

consistency is reached.
 It is also possible to place the entire ice-
cream bowl with the ice-cream into a
freezer, but only for a short while. Do not
leave the ice-cream in the freezer for more
than 30 minutes while still in the bowl,
since the ice-cream might freeze onto the
wall of the bowl, causing damage.
Hints
 All warm or hot mixtures should be
allowed to cool down in a fridge before
they are put into the ice-cream bowl.
 Food aromas are generally stronger before
chilling; likewise, sweetness is reduced
when the food is frozen.
 Sugar may be replaced by artifi cial
sweeteners.
 When using yoghurt, any excess water
should be drained off fi rst.
 Nuts, fruits and other ingredients should
be chilled before use, and only added to
the ice-cream 1 - 3 minutes before the
preparation is fi nished.
 All ingredients which do not require prior
cooking or heating are best prepared in an
electric blender to increase the volume of
the mixture.
 When using eggs in a recipe, it is advisable
to heat up the mixture in order to
eliminate any bacteria.
 Th e taste of sorbets (fruit ice-cream)
largely depends on the ripeness and
sweetness of the fruit used.
 For longer-term storage of the ice-cream
in a freezer, it should be put in a suitable
air-tight container.
 As ice-cream is being made, the volume of
the mixture increases. Th e maximum fi ll
capacity of 1 litre must therefore not be
exceeded.
Recipes
Below you will fi nd several recipes for your ice-
cream maker. Additional recipes are available
on our homepage http://www.severin.de
under the section 'Recipes' , or through the
link on the corresponding product page in
our catalogue.
French vanilla ice-cream
Ingredients:
3 eggs
100 g sugar
180 ml milk
250 g cream
1 vanilla pod
1 sachet vanilla sugar
Preparation:
– Beat the eggs and the milk together in a
large saucepan, using a hand blender.
– Add the sugar and the contents of the
vanilla pod and heat up the mixture over
a low fl ame while stirring constantly, until
it has thickened (about 10 mins). Th e
consistency should now be such that it
coats the spoon evenly.
– Chill the mixture, and then add the cream
and the vanilla sugar.
– Blend together thoroughly and chill
overnight.
– Now follow the standard instructions in
the manual (section Preparation).
Chocolate ice-cream
Ingredients:
125 ml cream
125 ml milk
150 g sugar
4 eggs
1 ½ tsp vanilla sugar
25-50 g cocoa (to taste)
Preparation:
– Blend the cocoa, sugar, eggs and milk in a
large saucepan, using a hand blender
– Heat up the mixture over a low fl ame while
stirring constantly, until it has thickened
(about 10 mins). Th e consistency should
now be such that it coats the spoon evenly.
– Chill the mixture.
– Add the vanilla sugar and the cream.
– Whisk the mixture and chill thoroughly.
– Now follow the standard instructions in
the manual (section Preparation).
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