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If the ice cream has not formed or tends to melt after the first 45
minutes, it is useless to persist.
Do not turn off the appliance until the ice cream is ready,
otherwise the ingredients will freeze on the walls and make it
difficult or impossible to re-start the dasher.
Keeping the ice cream
When the ice-cream is ready, you can keep it in the freezer in
the ice-cream maker itself covered with the special lid (I) (if
present). However, keeping it for excessively long periods in the
freezer may spoil the taste and quality of the ice-cream. After
two or three days, the structure of the ice cream deteriorates and
the fresh taste is lost.
Important!
Keep at a minimum temperature of –18°C.
Indicate the date of preparation and type of ice cream on the
container.
Never re-freeze unfrozen or semi-frozen ice cream.
Remove the ice cream from the freezer about half an hour before
serving and place it in the refrigerator. It can also be left for
10/15 minutes at room temperature to reach the most suitable
temperature for consumption.
CLEANING THE APPLIANCE
When making ice cream, hygiene is of primary importance.
Before cleaning the ice cream maker, make sure the appliance is
unplugged from the mains socket. Immediately after using the
appliance, always thoroughly wash components in contact with
or dirtied by the ingredients during use.
The dasher (F), cover (C), lid adapter (E) and cylinder ring (G) can
be washed in warm water and washing up liquid.
Never wash any component in a dishwasher. The motor assembly
(B) and cylinder (H) can be cleaned with a damp cloth. Never
immerse the motor in water and do not rinse under the tap.
Dry all parts thoroughly and never place the cylinder in the
freezer when still damp.
HELPFUL HINTS
-
Certain recipes involve cooking. Prepare them at least a day
previously to ensure they chill completely and expand. It is
always advisable to chill the basic mixture.
-
In the case of cold mixtures, the best results are obtained
by beating the eggs and sugar with an electric whisk. This
helps increase the volume of the mixture.
-
The majority of mixtures consist of cream, milk, eggs
and sugar. You can use whatever cream you wish, but the
Cleaning the appliance/Helpful hints
flavour and texture will change greatly according to the
quality of cream chosen. The higher the percentage of fat
in the cream, the richer the ice cream will be. For example,
whole cream contains a minimum of 36% fat, whipped
cream 30%, cream for coffee or skimmed cream 18% and
half cream plus half milk 10%. In all cases, the important
thing is to always maintain the same quantity of liquid. For
example, the lightest ice cream can be made by using more
milk than cream, or by eliminating the cream altogether.
You can also use skimmed milk, but the texture of the ice
cream will be very different.
-
The ice cream mixture can be kept in the refrigerator for
a number of days. Shake it well before pouring it into the
cylinder.
-
Add the mixture until the cylinder is no more than half full.
The mixture increases in volume during preparation.
-
Alcoholic ingredients slow down the chilling process.
Liqueurs should therefore be added during the final
minutes of preparation.
-
The flavour of sorbets depends largely on the degree of
ripeness and sweetness of the fruit and juice used. Taste the
fruit before adding to the recipe. If it is too acid, add sugar.
If it is very ripe, add less sugar or leave it out altogether.
Remember that cold reduces sweetness.
-
Sweeteners can be used in place of sugar. In this case, add
the sweetener to the mixture and mix until completely
dissolved.
-
Mixtures which require heating must not be poured into
the cylinder until they are completely cold.
-
If you want to make the mixture sweeter during
preparation, do not add sugar directly into the cylinder
(it does not dissolve). You are recommended to dissolve
the sugar in a little water or skimmed milk and pour the
resulting syrup (cooled) into the cylinder.
-
The fruit used in the recipes must always be washed and
dried before use. Even when not specified, fruit must
always be peeled, shelled, destoned, etc.
-
To reduce the quantity of ice cream, the quantities indicated
can be broken down or halved.
-
When using raw eggs, make sure they are fresh by breaking
them one at a time into a container and checking that:
1. they do not have a bad smell;
2. the white is not watery but dense and adhering to the yolk;
3. the yolk is round and swollen.
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