User manual MAGIMIX 11673 LE GLACIER

[. . . ] During the freeze-churning process the mixture increases considerably in volume, depending on the recipe. For this reason, make sure you only fill the bowl two thirds full to begin with. N This symbol indicates that this product should not be treated as regular household waste. Instead, it should be taken to a collection point for the recycling of electrical and electronic equipment. [. . . ] If, for example, you decided to replace whole milk with skimmed milk, you would modify the ice cream’s consistency. The ingredients in the recipe must be carefully balanced if your ice cream is to have the desired consistency. €  ule 2: The role of the ingredients R Milk Use whole milk for a creamier end result. Adding powdered milk increases the proportion of dry matter, making your ice cream even creamier. The type of cream you use will determine the richness of the taste and the creaminess of the consistency. The higher the fat content, the silkier and more flavoursome your ice cream will be. When you are making sorbets, the amount of sugar you need will depend on the ripeness of your fruit, so taste it first. A preparation with a high sugar, fat or alcohol content will take longer to freeze.  our the hot milk over the egg and sugar mixture while continuing to beat.  eturn to the saucepan and simmer, stirring continuously, until the mixture thickens R and coats the back of your spoon.  reak the chocolate into pieces, place in a large bowl and pour the hot mixture over.  tir until the chocolate has melted and the mixture is completely smooth.  nce the mixture is thoroughly chilled, switch your ice cream maker on. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency. Serve your ice cream straightaway, or store in your freezer in a suitable container.  27 Coffee ice cream Preparation: 20 min ≈ 15 scoops Resting time: 4‑6 hours in the fridge 600ml (1 pint) whipping cream 4 egg yolks 100g (4 oz. ) caster sugar 3 tablespoons coffee powder (or 40ml expresso coffee) 1.  our the hot cream over the egg yolk and sugar mixture while continuing to beat.  eturn to the saucepan and simmer, stirring continuously, until the mixture thickens R and coats the back of your spoon.  issolve the coffee powder in 3 tablespoons of hot water and stir into the mixture.  nce the mixture is thoroughly chilled, switch your O ice cream maker on. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency. [. . . ] C You can also process the raspberries in a centrifugal juicer, if you have one. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.  erve your ice cream straightaway, or store in your freezer in a S suitable container. Yoghurt-based vanilla ice cream Preparation: 15 min ≈ 15 scoops Resting time: 2‑3 hours in the fridge 300ml (½ pint) whipping cream 100g (4 oz. [. . . ]