Manuale Philips HR2303 Macchina del gelato

Manuale

Storing ice-cream

• In the Ice-Cream Maker

When the ice-cream is ready you can store it

covered in the Ice-Cream Maker for

approximately ten minutes.

• In the freezer

Ice-cream can be stored for a limited period. A

lengthy period in the deep freeze compartment

is not beneficial for either the taste or quality of

the ice-cream. After one or two weeks the

texture starts to deteriorate and the fresh taste

is lost.

Ice-cream tastes best when fresh, so do not make

it too far ahead of time.

If you wish to store the ice-cream in the freezer,

keep in mind the following:

- Store the ice-cream in a clean, tightly sealed

container that is suitable for freezing. (Do not

store in the cooling container.)

- Storage temperature must be at least

-18 °C / 0 °F.

- Attach a label to the container with the date of

preparation and the type of ice-cream.

- Never refreeze defrosted or semi-defrosted ice-

cream into the deep freezer.

Take the ice-cream out of the freezer about thirty

minutes before serving and place it in the

refrigerator. Alternatively, at room temperature it

will be ready for consumption in ten to fifteen

minutes .

Please note: Sorbet ice defrosts quicker than ice-

cream.

Storage time

• Ice-cream made of uncooked ingredients

± 1 week

• Sorbets

1 to 2 weeks

• Ice-cream made of semi-cooked ingredients

± 2 weeks

Ingredients

Eggs

• The recipes are based on standard eggs

weighing 55-60 grams (class 4).

• The addition of egg yolks to the ice-cream

mixture improves the structure and makes it

taste richer and smoother.

• When very cold, egg-white does not become

really stiff when beaten. For that reason, take

the eggs out of the refrigerator several hours

before use.

6

• Various recipes only use the egg yolks. The

remaining egg white can be used for Omelette

Sibérienne and Meringues. Recipes can be

found in most cookery books.

Milk

• You can use both pasteurised and sterilised

milk. The choice of full cream milk or low fat

milk is a question of personal taste. The ice-

cream will taste creamier if you use milk with a

higher fat content.

• Some recipes require you to add the

ingredients to milk which is just below boiling

point. Ice-cream keeps longer if made from

cooked ingredients.

However, the mixture may start to curdle while

being prepared.

You can make the mixture smooth and suitable

for processing again by mixing in a blender or

food processor for one minute.

Alternatively, you can add 3 Z|x fl. oz. (100 cc)

of very cold cream and let the mixture cool

down quickly, while beating constantly.

Cream

• Always use chilled cream.

• If the recipe calls for "whipped cream", stop

beating the cream before it becomes

completely stiff. This makes it easier to mix the

cream with the other ingredients.

• In summer it is advisable to put the beaters and

the bowl in which the cream will be whipped in

the refrigerator.

• The fat content of the cream affects the ice-

cream: a higher fat content will make the cream

richer and creamier.

Sugar

• Use castor sugar because this dissolves more

readily. You can also use icing sugar, brown

sugar or honey.

It is best to grind coarse granulated sugar in a

blender or food processor.

• If the sugar content is too low, it will have an

adverse effect on the structure and stiffness of

the ice-cream.

Fruit

• Fresh fruit makes the tastiest ice-cream which

is very nutritious too. However, fruit from a jar

or tin is also suitable. Make sure the fruit is well

drained before puréeing.

• Summer fruits (e.g. strawberries, raspberries,

peaches) are simple to freeze so that you can

use fresh fruit all year round. Frozen fruit can

be stored for 8 or 9 months in a deep freeze or

in the freezer compartment of a yyy or

yyyy refrigerator.

Valutazione

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