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CLE A N ING TH E STIRRING TO OL
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Rinse the stirring tool with warm water and mild washing-up liquid. You can
clean the middle section of the stirring tool and remove any ice cream remains
with a bottle brush. Let the stirring tool dry completely before putting it into the
ice cream container.
STO RAG E
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GB
1. Check if the machine is turned off and unplugged.
2. Check if the housing and all appliance parts are absolutely clean and completely
dry.
3. Put the stirring tool into the ice cream container which in turn you should place
in the container chamber.
4. Place the lid on the ice cream container.
5. Store the appliance in an upright position (the appliance must not be tilted) in
a dry, dark place. Optimally, use the original packaging. Do not place anything
on top of the appliance.
TIP S FO R P E R F E CT I CE C RE AM
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The ice cream mixture should be at room temperature when it is filled into the
ice cream container (25°C / +/-5°C). Making ice cream usually takes approx.
40 – 60 minutes.
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When preparing a recipe that uses warm ingredients, you should let the ice
cream mixture cool down for at least 4 hours before filling it into the ice cream
machine.
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Always take the ice cream container out of the machine when putting the ice
cream mixture into the ice cream container. Make sure that the outsides of the
container are clean before placing the container back in the machine. Small in-
gredients that are added just before the preparation time is over can be added
through the folding lid.
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The ingredients mentioned in the recipes could be replaced by similar foods for
the sake of one's health or because of allergies or a nutritional regimen. Please
keep in mind, however, that this will change the taste and the consistency of
the ice cream.
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Most ice cream preparations gain in volume while being stirred and cooled. All
ice cream recipes in the recipe book make approx. 1 litre of frozen ice cream
once the preparation is finished. If you wish to prepare other ice cream recipes,
use a maximum of 1000 ml of food, so that the mixture has enough space even
when it is frozen.
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Alcohol inhibits the mixture from freezing. Thus, it is advisable to add alcohol
to the mixture just at the end of the preparation process.
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At the end of preparation, the consistency of the ice cream will usually be so soft
that you can easily poke a spoon into it. If you want to serve the ice cream as
scoops or on waffles or cones, putting it into the freezer for another two hours
before serving is recommended.
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If you want to serve ice cream directly from the freezer, you should let it stand
at room temperature for 5 to 10 minutes.
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If you want to store the ice cream in the freezer, an air-tight container should
be used. This will prevent ice crystals from forming. Covering the ice cream with
baking paper will also counteract ice crystals.
Note: Never place the ice cream container in the freezer!
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Homemade ice cream will taste best when consumed fresh, meaning within one
week after preparation. However, it may be stored for up to two weeks in the
freezer.
T I P S F OR MAKI NG I C E C R EA M W I TH
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MI L K / C R E AM / EG GS
Many of our recipes use warm milk / cream / egg mixture in order to produce creamy
ice cream.
With these tips, this variation will be particularly successful:
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All ingredients have to be absolutely fresh.
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Process eggs that are at room temperature. The recipes use medium-sized eggs,
approx. weighing 59g.
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Measure all ingredients before starting preparation and have them ready.
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Either use an egg whisk or an electric mixer. Whisk the egg yolks and the sugar
until you have a lightly coloured, fluffy, thick mixture.
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You should start whisking up the egg-sugar-mixture while the cream resp.
milk is being heated up. If you only start blending when the cream resp. milk
GB
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