4.2
Owner's of the Breville Frozen Dessert Maker Smart Scoop Ice Cream Machine gave it a score of 4.2 out of 5. Here's how the scores stacked up:
19
TIPS FOR BETTER ICE CREAM MAKING
TIPS FOR BETTER
ICE CREAM MAKING
• Note: time taken to make frozen desserts
can vary depending on the ambient
room temperature, temperature of the
ingredients and pre cooling the machine.
Note: the cooler the ingredients the
faster the ice cream process. As a
general guideline it takes around
50 minutes to make ice cream.
• When making crème anglaise and
recipes that require heating ingredients
its always a good idea to make this the
day before or cool ingredients for at least
4 hours prior to making ice cream.
• Always insert the bowl and paddle
into the bowl chamber before adding
ingredients.
• Ice cream recipes stated in this
instruction booklet use ingredients such
as cream, milk, eggs and sugar, these
ingredients can be substituted with
similar ingredients to suit taste or dietary
requirements. Note taste and flavors will
vary if using different ingredients.
• Due to aeration of ingredients do
not exceed 3½ cups of liquid
ingredients.
• Alcohol inhibits the freezing process. It’s
best to add alcohol towards the end of
the ice cream making process.
• The consistency of the frozen dessert
made is a spoonable mixture. Please note
that if you are serving in cones or on
plates that it’s best to place the ice cream
in the freezer for 2 hours prior to serving.
• When storing your frozen dessert in the
freezer, ensure that the container is air
tight and well sealed. This will prevent
ice crystals forming. Putting a plastic
film directly over the top of the frozen
dessert will also help with this.
• Frozen desserts can be stored for up to
2 weeks.
• If serving a dessert from the freezer
its best to let the dessert sit at room
temperature for 5-10 minutes prior
to serving.
TIPS FOR MAKING CRÈME
ANGLAISE (CUSTARD BASE)
• Traditionally creamy textured ice
cream is made from a crème anglaise,
custard base. Below are tips on
achieving the prefect crème anglaise
time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for
making a custard base.
• Ensure that you measure all your
ingredients first and have them ready
for when you are starting to cook.
• Either use a wire whisk or electric hand
beater, beat eggs yolks and sugar until
they are light and creamy, and double
in size. For best results whip until the
mixture becomes pale yellow in color.
• Use a heavy bottom sauce pan when
cooking crème anglaise.
• When heating the milk you don’t want
to boil it. A good guide to know when to
remove the milk from the heat is when
little bubbles start to form around the
edge of the milk.
• It is best to now pour half of the heated
milk into the egg mixture while
whisking, then pour the mix back into
the original pot with the milk and
continue to stir with a wooden spoon
at the same time until the two are well
combined.
BCI600XL_IB_E12_FA.indd 19 7/02/12 2:58 PM
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