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is already heated up, this might lead to the cream resp. milk overheating or
separating later on.
•
For heating, use a saucepan with a heavy bottom. When heating cream/milk,
do not let it boil! Take the cream / milk off the stove once little bubbles form at
the side of the saucepan.
•
Ensure that the mixture is permanently stirred with a wooden spoon (best with
an even edge) until it thickens. To check if the mixture has reached the right
consistency, dip the spoon into the mixture. When you take the spoon out of
GB
the mixture, run your finger down the back of spoon. If you can see a finger
mark, the mixture is thick enough. In this case, remove the saucepan from the
stove.
•
If the mixture separates or congeals, the heat was too high. In this case, you will
need to start again.
•
The egg mixture will take approx. 5 – 15 minutes to thicken, depending on the
quantity.
•
Always stay present during the preparation and supervise the cooking process.
•
Let the egg mixture cool out at room temperature and stir it occasionally to
release heat until no steam is visible. The egg mixture can be used once it has
cooled down to room temperature.
•
Cover the surface of the ice cream mixture with a cling film to avoid skin forming
on top.
•
To make the egg mixture cool down faster, you can transfer it to a metal bowl,
place it in cold water and permanently stir until it has cooled down to room
temperature.
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VI T AL I NGR E DI ENTS FO R
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DE LI C I OU S I C E C R EAM
Making delicious ice cream yourself from fresh, tasty ingredients that you can enjoy
whenever you want becomes easy with the Solis Gelateria Pro Touch ice cream
machine. These are the basic ingredients:
EG GS
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The recipes use medium sized eggs, weighing approx. 59g. The eggs give the
mixture volume, stabilize and emulsify it.
•
Attention: Avoid using older eggs, especially if not cooking the egg mixture.
Pregnant women are advised not to consume ice cream made with raw
eggs.
SU GAR
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The recipes use raffinated sugar which easily dissolves and prevents forming of
ice crystals.
•
As a general rule: The more sugar you add, the lower the freezing point of the
water in the mixture will be. This prevents the mixture from becoming a hard,
large clump that is difficult to portion.
MIL K
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The recipes use whole milk. You can use skimmed milk as well, but this will result
in the ice cream being less creamy; you will not be able to achieve the same
results. Also, skimmed milk should only be used in recipes that do not require
the mixture to be boiled. Please also note that using skimmed milk increases the
risk of the mixture separating when it is heated up.
CREAM
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The recipes use liquid cream. Cream will make the mixture softer and more
creamy.
•
Reduced fat cream can only be used in recipes where heating the mixture is not
required, as the risk of the mixture separating is high.
GB
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