Recipes: General Information; Recipes; Soft Ice Cream - Unold Modell 48876 Bedienungsanleitung

RECIPES: GENERAL INFORMATION

In the following you find some gene-
ral information for the preparation of
ice cream as well as some basic reci-
pes. You will find a lot of good cooking
books in good bookstores. Please ad-
apt the quantities always to the maxi-
mum filling quantity of the ice bowl.
The ice cream smells best when it is
fresh. Homemade ice cream does not
contain any conserving agents and is
thus provided for immediate use.
If you want to store the ice cream for
some time, you should add 20 g ice
cream base which avoids the formati-
on of big ice crystals. In Germany the
ice base (Eisbasis) is available under
the following address in Germany:
Hobbybäcker-Versand - Inge Pinzer
Am Mühlholz 6 – D-89287 Bellenberg
Tel. 0 73 06/92 59 00
Fax 0 73 06/92 59 05
Internet: www.hobbybaecker.de
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be ad-
ded at the end of the freezing proce-
dure. Only use very fresh eggs.
You can replace milk by cream or
cream by milk.

SOFT ICE CREAM

Basic recipe soft ice cream
700 ml cream, 120 g honey, 4 egg
yolk, 2 eggs, 1 pinch of salt
Mix all ingredients and prepare ice
cream in the ice cream maker. Sesaon
to taste with liqueur, chocolate chips
etc.
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The more cream is used, the softer the
ice cream will be.
Sugar can be replaced by honey, sy-
rup or sweetener (not in case of soft
ice cream).
Milk can be replaced by soy milk.
If you want hard ice cream, put the
mass for about 15-30 minutes into
the freezer before filling it into the
ice cream bowl, or just select a longer
freezing time.
The ingredients must be well cooled
before filling them into the ice cream
bowl. The cooler the ingredients, the
shorter the preparation time (approx
30 minutes). Ice will loose taste and
quality if stored too long.
To conserve the ice cream for a cer-
tain time, do not leave it in the remo-
vable bowl of the ice machine, but fill
it into an adequate freezing box with
lid. Ice cream can be stored for a short
time in the freezer. Use the homema-
de ice cream within one week. Melted
ice cream should be used immediately
and should not be frozen again.
Chocolate soft ice
700 ml cream, 80 g milk chocolate,
80 g dark chocolate, 2 egg yolk, 2
eggs, 1 pinch of salt
Heat cream and chocolate the day be-
fore and let it cool down in the refrige-
rator. Add eggs and salt immediately
before the ice preparation.