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nglish
safety
Read these instructions carefully and retain
for future reference.
Remove all packaging and any labels.
Unplug the machine before fitting or
removing parts or cleaning.
Keep children away from the machine. nd
never let the cord hang down where a child
could grab it.
Never use a damaged machine. Get it
checked or repaired : see 'service'.
Never put the power unit in water or let the
cord or plug get wet - you could get an
electric shock.
Never use an unauthorised attachment.
void contact with moving parts. Keep
hands, hair, clothing , spatulas and other
utensils away during operation to reduce the
risk of injury to persons and/or damage to
the machine.
Do not use outdoors.
Never leave the machine on unattended.
Don't let children play with this machine.
Only use the machine for its intended
domestic use.
lways make sure everything is thoroughly
clean before making ice cream or sorbet.
Never freeze ice cream that has fully or
partially defrosted.
ny ice cream or sorbet etc containing raw
ingredients should be consumed within one
week. Ice cream tastes best when fresh, so
do not make too far in advance.
2
custard based vanilla ice
cream
3 egg yolks
75g caster sugar
225ml semi skimmed milk
225ml double cream
2.5ml vanilla essence
Place the egg yolks and sugar in a
glass bowl and beat together. In a
saucepan slowly bring the milk to
boiling point, then pour onto the egg
mixture beating together. Return the
mixture to the pan and stir
constantly until the mixture thickens
and forms a film over the back of
the spoon. Do not let it boil or the
mixture will separate. Remove from
heat and leave until cold. Stir in the
cream and vanilla essence. Pour the
mixture into the bowl with the
paddle running.
llow to freeze until
the desired consistency is achieved.
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