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Idiomas disponibles
Idiomas disponibles
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Some recipes require the mixture to be precooked. Make the recipe at least one
day ahead. This will allow the mixture to cool completely and adds volume.
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Uncooked recipes will yield best results when an electric mixer is used to cream
the eggs and sugar. This helps increase volume in the ice cream mixture. Eggs
must be cooked properly. See our egg based recipes for instructions.
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Most ice cream recipes are a combination of cream, milk, eggs and sugar. You
can use any type of cream you like, but the type of cream you use will affect the
flavor and texture. The higher percentage of fat, the richer the ice cream and the
softer the texture. For example, heavy cream has at least 36% fat, followed by:
whipping cream (30%), coffee or light cream (18%) and half & half (10%). Any
combination can be used, but make sure the liquid measurement remains the
same. For example, lighter ice creams can be made by using more milk than
cream, or by eliminating cream altogether. Skim milk may be used, but there will
be a noticeable difference in texture and taste.
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The ice cream mixture will stay fresh in the refrigerator for several days. Be sure
to mix well before adding to the Freezer Bowl.
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When pouring mixture into the Freezer Bowl, be sure the maximum amount
does not exceed 23.7 fl oz (700 ml) of liquid as mixture will increase in volume
during the freezing process.
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Alcohol inhibits the freezing process. To add alcohol to a recipe, add when the
mixture is semi stiff.
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The flavor of a sorbet will depend greatly on the ripeness and sweetness of the
fruit and/or juice. If fruit is too tart, add sugar; if the fruit is very ripe, decrease or
omit the sugar. Freezing subdues sweetness, so the recipe will not be quite as
sweet when frozen.
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Artificial sweeteners can be used as a substitute for sugar.
NOTE: Heat affects the sweetness of artificial sweetener. Only add artificial
sweeteners to mixture that are cold or have been completely cooled. When a recipe
calls for heating liquid to dilute sugar, omit the heating process and simply stir in the
sweetener until it is well dissolved.
The following table shows substitutions for artificial sweetener used in place of sugar:
SUGAR
2 teaspoons (10 ml) sugar
1/4 cup (60 ml)
1/3 cup (75 ml)
1/2 cup (125 ml)
Helpful Hints
PACKET OF
ARTIFICIAL SWEETENER
1 packet
6 packets
8 packets
12 packets
E N G L I S H- 22
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