Strawberry Ice Cream; Troubleshooting - Mistral Whirly Cream MSIM10 User Manual

STRAWBERRY ICE CREAM

*250g fresh strawberries, washed and hulled
*3 egg yolks
*3⁄4 cup castor sugar
*350ml cream
*200ml milk
Place all ingredients in a blender or food processor
and process until smooth.
Refrigerate and chill thoroughly - preferably
overnight.
Pour into the canister and allow to churn and freeze.
Note: Retain 3 – 4 strawberries from the
puréeing process, chop into pieces and add
at the final churning stage. This will give a
chunkier ice cream.
HONEY ICE CREAM
*300ml milk
*200g honey
*2 egg yolks
*Pinch salt
*200ml cream
Place milk and honey in a saucepan and heat gently.
Whisk egg yolks and salt together and add to milk
mixture. Stir continually over medium heat until
just boiling, remove immediately and allow to cool.
Refrigerate and allow to chill thoroughly – preferably
overnight. Add cream and mix with a wire whisk.
Pour into the canister and allow to churn and freeze.
EASY VANILLA ICE CREAM
*300ml milk
*250ml cream
*1⁄2 cup castor sugar
*Pinch salt
*1⁄2 teaspoon vanilla essence
Combine all ingredients and stir until sugar
dissolves.
Refrigerate and chill thoroughly -
preferably overnight.
Pour into canister and allow to churn and freeze.
Note: Easy Vanilla Ice-cream may require a
shorter churning time than the other recipes.
Check consistency after 10-15 minutes. If
mixture is over-churned it will not dispense
easily.
Trouble Shooting
Problem
• Ice cream too runny (not soft serve
consistency).
Cause / Solution
• Canister not cold enough.
- Reduce the freezer temperature to that shown
in the section "How to Use Your Soft Serve
Maker'.
• Ice cream mixture not cold enough.
- Reduce the fridge temperature to that
suggested in the 'How to Use Your Soft Serve
Maker' or chill in the fridge longer.
• Too much mixture.
- Reduce the amount of mixture.
• Ice cream not churned long enough.
- Allow to mix longer. No longer than
40 minutes.
7