cherry ice-cream, ice-cream containing a large
proportion of cream) will need a longer
preparation time than fruit ice-cream and sorbet
ice-cream, for example.
Storing ice-cream
• In the Ice-Cream Maker
When the ice-cream is ready you can store it
covered in the Ice-Cream Maker for
approximately ten minutes.
• In the freezer
Ice-cream can be stored for a limited period. A
lengthy period in the deep freeze compartment
is not beneficial for either the taste or quality of
the ice-cream. After one or two weeks the
texture starts to deteriorate and the fresh taste
is lost.
Ice-cream tastes best when fresh, so do not make
it too far ahead of time.
If you wish to store the ice-cream in the freezer,
keep in mind the following:
- Store the ice-cream in a clean, tightly sealed
container that is suitable for freezing. (Do not
store in the cooling container.)
- Storage temperature must be at least
-18 °C / 0 °F.
- Attach a label to the container with the date of
preparation and the type of ice-cream.
- Never refreeze defrosted or semi-defrosted ice-
cream into the deep freezer.
Take the ice-cream out of the freezer about thirty
minutes before serving and place it in the
refrigerator. Alternatively, at room temperature it
will be ready for consumption in ten to fifteen
minutes .
Please note: Sorbet ice defrosts quicker than ice-
cream.
Storage time
• Ice-cream made of uncooked ingredients
± 1 week
• Sorbets
1 to 2 weeks
• Ice-cream made of semi-cooked ingredients
± 2 weeks
6
Ingredients
Eggs
• The recipes are based on standard eggs
weighing 55-60 grams (class 4).
• The addition of egg yolks to the ice-cream
mixture improves the structure and makes it
taste richer and smoother.
• When very cold, egg-white does not become
really stiff when beaten. For that reason, take
the eggs out of the refrigerator several hours
before use.
• Various recipes only use the egg yolks. The
remaining egg white can be used for Omelette
Sibérienne and Meringues. Recipes can be
found in most cookery books.
Milk
• You can use both pasteurised and sterilised
milk. The choice of full cream milk or low fat
milk is a question of personal taste. The ice-
cream will taste creamier if you use milk with a
higher fat content.
• Some recipes require you to add the
ingredients to milk which is just below boiling
point. Ice-cream keeps longer if made from
cooked ingredients.
However, the mixture may start to curdle while
being prepared.
You can make the mixture smooth and suitable
for processing again by mixing in a blender or
food processor for one minute.
Alternatively, you can add 3 ¹₂ fl. oz. (100 cc) of
very cold cream and let the mixture cool down
quickly, while beating constantly.
Cream
• Always use chilled cream.
• If the recipe calls for "whipped cream", stop
beating the cream before it becomes
completely stiff. This makes it easier to mix the
cream with the other ingredients.
• In summer it is advisable to put the beaters and
the bowl in which the cream will be whipped in
the refrigerator.
• The fat content of the cream affects the ice-
cream: a higher fat content will make the cream
richer and creamier.
Sugar
• Use castor sugar because this dissolves more
readily. You can also use icing sugar, brown
sugar or honey.
It is best to grind coarse granulated sugar in a
blender or food processor.
• If the sugar content is too low, it will have an
adverse effect on the structure and stiffness of
the ice-cream.
