Specifications

- When preparing a cooked ice cream recipe with milk and eggs, cook on low to medium

heat, stirring constantly. Gradually stir half of the hot mixture into the beaten eggs, then

slowly pour the eggs into the remaining hot mixture, stirring constantly.

- If you wish to make a second batch of ice cream, wash the bowl as quickly as possible in

warm water and dry thoroughly. Return to the freezer. The bowl will still be part chilled, so it

will require less time in the freezer - approximately 5-7 hours.

IF...

The ice cream is not firm enough, this is due to one or a combination of the following reasons:

1. Your bowl was not in the freezer long enough (8 hours minimum, preferably overnight).

2. Your freezer is not cold enough (ice cream sets at -10 /-12° C. If the freezer is not at -18° C

the ice cream will not set).

3. Too much mixture has been put in the bowl.

4. The ingredients are warm or at room temperature.

5. The bowl has not been kept in an upright position (the frozen liquid is unevenly distributed).

6. If mixture freezes to the side of the bowl on impact, your bowl is too cold. This may be cor-

rected by resting your frozen bowl between 3/5 minutes and/or by not chilling your mixture

before churning-freezing.

DO NOT ATTEMPT TO

Make up more than:

1 pint 2 fl oz of mixture in Le Glacier 1.1

pint of mixture in Le Glacier 1.5

This will allow for the volume to increase during churning to maximum capacity. Adjust recipe

amounts according to which size machine you have.

We reserve the right to alter at any time without notice the technical specifications of this appliance.