Advertisement
Processing Tips
•
Thoroughly dry the freezer bowl, place it in a plastic bag and store it in the freezer. The
condensed water or water in the freezer bowl is difficult to remove. The freezer bowl is
frozen vertically and stored in a freezer until it is ready for use.
•
Store the freezer bowl in a freezer at least 8 hours before use.
•
Use castor sugar because it is easy to dissolve. Artificial sweeteners can also be used
as a substitute for sugar.
•
Mix all ingredients in a separate bowl before pouring the mixture into the freezer bowl.
•
Do not add ingredients such as chocolate chips, nuts or alcohol until the ice cream is
ready.
•
Use ripe fruit. Wash the fruit thoroughly, peel it and remove any core.
•
Use pure juice. This will produce a more intense taste.
•
Some ingredients need to be heated, such as boiled fruit or berries or melted
chocolate. Always heat the mixture with low heat and do not bring the mixture to the
boiling point. Boiling the mixture destroys the texture of the milk. Then the mixture
should be cooled in the refrigerator for 2 hours before they are placed in the appliance.
•
The time required to make a frozen dessert depends on the pre-cooling time, room
temperature and the temperature of the ingredients.
•
When preparing a dessert mixture that does not require cooking each time, be sure to
use an electric mixer for maximum ventilation.
•
The key ingredients in any ice cream mix are butter, sugar, eggs, and milk. They can
be replaced by similar ingredients to suit your taste and diet.
•
Avoid filling the freezer bowl completely with the mixture. Ensure there is at least 4cm
gap from the top to allow the mixture to expand.
•
When the ice cream begins to thicken, ingredients such as chocolate chips, raisins and
nuts can be added through the perfusion holes of the cover.
•
Alcohol inhibits the freezing process. If you want to add alcohol, add it when the
mixture is almost ready. The mixture is ready when it expands till the top of the freezer
bowl.
•
The taste of sorbet depends on sweetness of the fruit or juice. If the fruit or juice is too
acidic, add extra sugar to the mixture. Once frozen, your mixture will not be as sweet
as the original mixture.
•
The consistency of ice cream and sorbet is best held in a spoon. It is recommended to
transfer the ready mixture to a sealed container and store it in the freezer for an
additional 2 hours.
•
Frozen desserts can be stored in the refrigerator for 2 weeks and sealed.
Advertisement
