30
- 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
1
1
/
2
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.
© All rights reserved for all countries by Magimix.
UNITED KINGDOM AND IRELAND
19 Bridge Street
Godalming, Surrey GU7 1HY
Telephone: 01483 427411 - Fax: 01483 427414
CAMBUR INDUSTRIES
PO BOX 758 - Noble Park Vic
3174 - MELBOURNE
Tel : 1800 337 313 - Fax : 03 9795 6712
AWARD APPLIANCES
388 Blenheim road
Christchurch PO Box 4007 - New Zealand
Tel : 64 3 366 86 23 - Fax : 64 3 366 32 54
www.magimix.com
