The Vital Ingridients - Breville Smart Scoop BCI600 Instruction Book

• Ensure that the mixture is constantly stirred
with a wooden spoon until it thickens and
coats the back of the spoon. To test using
the back of the spoon, coat the spoon in the
crème anglaise. Run your finger horizontally
through the mixture on the back of the spoon.
If the finger mark stays then the mixture is
thick enough.
• Do not overheat the mixture, as it can
separate or curdle.
• Do not leave crème anglaise unattended
while cooking.
• Crème anglaise will take 5-15 minutes to
thicken depending on quantities etc.
• Always allow the mixture to cool to room
temperature before placing into the fridge.
• To cool the mixture quickly it can be put in
a metal bowl and then into an ice bath and
stirred constantly until well chilled.
THE VITAL INGREDIENTS
Ingredients
Home made ice cream is now easy to make
at home and with only kitchen ingredients
required to make a basic vanilla ice cream.
Eggs
All the recipes in this book were tested using
standard large eggs. The egg gives ice cream
volume, stabilizes and emulsifies the mixture.
The yolk of the egg contains lecithin, which
acts as an emulsifier to bond with the fat
globules.
NOTE
Avoid using older eggs, especially if you are
not cooking the mixture. Pregnant women are
not advised to consume ice cream containing
raw eggs.
Sugar
Granulated sugar was used in all the recipes as
it dissolves easily and to reduce crystallization
(when large ice crystals form) from occurring.
As a general rule, when it comes to sugar in
ice cream, more sugar added will lower the
freezing point of the water inside the mixture,
which prevents your frozen dessert from
forming a large hard clump that is difficult
to scoop.
NOTE
Too much sugar in the frozen dessert mix may
result in dessert not freezing properly.
Milk
Whole milk was used for all milk based recipes.
Lower fat varieties can be substituted but the
same result will not be achieved.
Cream
Heavy cream was used in all the recipes,
creams that are thickened usually have
additives such as gelatine (of animal origin
to thicken and prolong the creams life).
The cream gives fattiness and a smoother
texture to the ice cream.
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