Specifications

10
D Hints and Tips
ß Processing time depends on the recipe, the amount of dessert being made and the temperature of the
ingredients being use. All recipes take between 35 and 60 minutes.
ß Soft ice cream takes between 35-45 minutes.
ß Hard ice cream takes 45-60 minutes.
ß Your Ice Cream Professional makes ice cream using fresh natural ingredients, i.e. without the preservatives
etc as found in commercial ice creams. Therefore it will not have the same hard consistency, for a  rmer
consistency, transfer the dessert to an airtight container and store in the freezer for at least 2 hours be-
fore serving.
ß Add other ingredients e.g. chocolate chips and nuts approximately 5 minutes before the mixing is com-
plete. Once the dessert or drink has begun to thicken, add the ingredients through the lid whilst mixing
continues.
ß Nuts and other ingredients should be no larger than a chocolate chip.
ß You should begin with a maximum of 1 litre of mixture in the Ice Cream Professional.
ß Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before
using.
ß Prior to freezing, most mixed recipes may be stored in the refrigerator for up to 3 days.
ß You may substitute lower fat creams and milk for double cream and whole milk used in many recipes.
However, the higher the fat content the richer and creamier the result. Using lower fat substitutes may
change the taste, consistency and texture of the dessert. When substituting ingredients, ensure you use
the same quantity of the substitute as the original ingredient required.
ß You may also substitute arti cial sweeteners for sugar. If the recipe is to be precooked, add the sweetener
after the heating process is complete (the ingredients have been cooked). Stir the mixture thoroughly to
dissolve the sweetener.