User manual MAGIMIX GELATO CHEF 2200

[. . . ] MAGIMIX OFFERS A GOLD SEAL REPAIR SERVICE FOR THE GELATO CHEF 2200 MAGIMIX UK Ltd. , 19 Bridge Street, Godalming Surrey GU7 1HY - Tel. 01483-427411 COD. 5067R02 ICE CREAM & SORBET MAKER INSTRUCTION AND RECIPE BOOK FOR GELATO CHEF 2200 WHITE AND CHROMED MODELS U. K. LTD E D C B F A Fig. 1 Fig. 2 Fig. 3 Fig. 4 Fig. 5 Fig. 6 Fig. 7 Fig. 8 Fig. 9 1 ELECTRICAL INSTRUCTIONS WARNING: 1) This appliance must be earthed. 2) a plug with bared flexible cord is hazardous if engaged in a live socket. [. . . ] When making a custard base ice cream, add the sweetener to the custard after it has cooled. This is because artificial sweeteners loose their sweetness when heated above a certain temperature. As long as you have the flavouring and sweetness that you like, you can more or less do as you wish. Ice cream can be stored in a covered container in the freezer, but if you do this remember to put it in the main part of the fridge for about half an hour to soften up before you eat it. Ice cream should be eaten when it is soft, for not only does the texture taste better, but the flavours come through properly. It is recommended that sorbets are eaten very quickly and yoghurt ice cream within a day or so. Rich cream based ice creams will keep, but after a week or two will start to lose the taste of the more delicate flavours. Ice cream is always popular, seems to be liked by everybody, and now, with the Gelato Chef 2200 Ice Cream Maker is both easy and quick to make at home with wonderful tasting and impressive results. The ice cream and sorbets produced in the Gelato Chef are a slightly soft, perfect for eating, consistency. If you require a harder finished product then transfer the mixture to a container and place it covered in a freezer for one to two hours. You can use between 3/4 pint (400 g. ) and 1 1/2 pints (800 g. ) of unfrozen mixture, depending on the recipe used; mixtures containing cream or egg whites will increase substantially in volume during the freeze/churning process. FOR BEST RESULTS A firmer consistency will be achieved if the mixture is chilled before use and the button on the body of the machine switched on for at least of 5 minutes to start cooling the bowl before putting in the mixture. RECIPES VANILLA ICE CREAM (Custard Based) Custard made with egg yolk and cream is the traditional base of many ice creams. Below is the classic Vanilla Ice Cream, but if you omit the vanilla you can use the custard base with many different flavourings and there are several examples in this booklet. 4 egg yolks - 4 oz (100 g) caster sugar ­ 1/2 pint (300 ml) milk ­ 1/2 pint (300 ml) double cream ­ 2 teaspoons vanilla essence (or to taste) Pour the milk in a saucepan and slowly heat it to boiling point. In a bowl beat the egg yolks and sugar together and then still beating pour over the milk. Return the mixture to the pan and stirring constantly heat it until the mixture forms a film over the back of a wooden spoon. Remove the pan from the heat, leave it until cold then stir in the cream and vanilla essence. (Mixture approximately 1 1/2 pints) COFFEE PARFAIT A parfait is another classic type of ice cream which is made by pouring a hot sugar syrup over egg yolks The mixture is then cooled before cream and any flavouring is stirred in. These instructions are for a coffee parfait, but it is equally good flavoured with freshly squeezed lemon juice or with pureed cherries, either fresh or tinned, and a dash of cherry brandy. 3 oz (75 g) sugar - 4 egg yolks ­ 3/4 pint (450 ml) double cream - 2 tablespoons instant coffee. Place it on the heat and stir constantly until the sugar has dissolved. Bring to the boil and boil until you have a light syrup (about 4-5 minutes), (230°F, 110°C). In a mixing bowl whisk the egg yolks, and whisking continuously pour on the slightly cooled syrup. [. . . ] When the sorbet starts to freeze and thicken, add the egg whites, so that they are incorporated and whisked into the syrup for the last 10 minutes of freezing time. (Makes approximately 1 1/4 pints of mixture) 16 TROPICAL SORBET 2 large, ripe mangoes - 5 oz (150 g) granulated sugar - 1/2 pint (300 ml) water - Juice of a lime or 1/2 a lemon - 1 egg white. Make a syrup with the sugar and water (as given in the recipe for Orange Sorbet) and when it has cooled, add the pureed mango flesh and the lime or lemon juice. Turn into the ice cream maker and follow the instructions for the Citrus Sorbet for adding the egg white other tropical fruits that make good sorbets are Kiwi Fruit, Paw Paw or fresh or tinned Lychees. [. . . ]