User manual

- Mix the whipped cream or crème fraîche with some finely chopped nuts before serving.
- Take more fruit than indicated by the recipe and use this to decorate the ice cream or use
candied fruits, cocktail cherries or soaked raisins.The taste of the fruit is enhanced if you soak it
in liqueur.The ice cream can also be combined with a suitable liqueur.
- Ice cream can be decorated with, for example, chocolate leaves, grated chocolate, nougat,
bonbons, shredded coconut or chopped nuts (walnuts, hazelnuts, slivered almonds, pistachio
nuts).
- The ice cream will look even more festive if you decorate it with one or more wafers, biscuits,
macaroons or rolled wafers.
SAUCES
Sauces and syrup add a nice touch to the ice cream.There are many different varieties: sweet
sauces, fruit sauces and fruit syrup.
There are many types of ready-to-use sauces on the market. But, as is true foricecream: home-made
sauces are tastier. Sauces can easily be prepared a few days in advance and stored in the refrigera-
tor or freezer.
Hot sauces
If you wish to serve a hot sauce, heat it up slowly. It is best to chill the ice cream thoroughly in the
freezer before pouring the hot sauce over the top.
The sauces described below can also be served cold. Serve the hot sauce either separately as an
accompaniment to the ice cream, or pour it over the ice cream just before serving.
Cherry sauce
Put the juice of one tin of cherries (stoned) in a pan, together with the grated peel of one orange
and one lemon. Allow the mixture to simmer over a low heat for 10 minutes. Strain the mixture.
Pour half a tablespoon of lemon juice and one teaspoon of orange juice through a sieve into a bowl
and mix one teaspoon of corn flour or potato flour with the juice. Pour this mixture into the hot
cherry juice, stirring constantly. Allow the mixture to boil for 1 minute. Add sugar to taste and a
tablespoon of kirsch, if desired. Add the cherries to the sauce just before serving.
Chocolate sauce
Fresh fruit can be used for these fruit sauces but frozen or tinned fruits can be substituted if desired.
If fresh fruit is used, add the sugar in the ratio of 50-75 grams (1.5 - 2.5 oz) of sugar to 200 grams (7
oz) of fruit (depending on the type of fruit used).
Push the fruit through a nylon sieve to remove the pips. Cool the fruit sauces before serving. Do
not refreeze fruit sauces made from frozen fruits.You can, however, freeze fruit sauces made from
fresh fruit.
Fruit purée
Fruit puree is made as follows:
- Wash the fruit and remove the pips or stones (some fruits should be peeled first).
- Cook the fruit with the adhering water, together with the sugar, until soft.
- Strain the pips if necessary.
- Tinned fruit can be used. It is better not to use too much of the syrup.
CHILDREN’S PARTY
- Use bright, cheerful colors to decorate children's ice cream. Choose flavors that children love.
- For decoration, use whipped cream or ready to serve vanilla custard, chocolate custard or fruit
yoghurt.
- Decorate the ice cream with chocolate sprinkles, hundreds-and-thousands, sugar flowers, wafers
or small chocolates.
ENGLISH 7