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Fruit
• Fresh fruit makes the tastiest ice-cream which
is very nutritious too. However, fruit from a jar
or tin is also suitable. Make sure the fruit is well
drained before puréeing.
• Summer fruits (e.g. strawberries, raspberries,
peaches) are simple to freeze so that you can
use fresh fruit all year round. Frozen fruit can
be stored for 8 or 9 months in a deep freeze or
in the freezer compartment of a yyy or
yyyy refrigerator.
• Uncooked fruits easily discolour when they are
puréed. To prevent discolouring, sprinkle some
lemon juice on the pieces of fruit (apple,
banana, pear, plum) before puréeing.
• If you wish to add pieces of fruit to the
ice-cream, sprinkle them with some sugar to
prevent hard ice crystals from forming inside
the pieces of fruit during the freezing process.
Alcohol
• Ice-cream mixtures containing alcohol must be
processed somewhat longer. The ice-cream will
not become as stiff as ice-cream without
alcohol.
Syrup
• If you make sorbet ice-cream frequently, you
can prepare the syrup in advance and keep it in
a tightly sealed bottle in the refrigerator.
To make syrup you need:
- a (stainless steel) pan;
- a stirring spoon;
- for 300 cc (10
3
⁄4
fl. oz) syrup: 200 cc (7 fl. oz.)
water and 200 g (7 oz.) fine sugar;
- for 450 cc (16 fl. oz.) syrup: 275 cc (10 fl. oz)
water and 275 g (10 oz.) fine sugar;
- Put the sugar and the water into the pan and
stir well.
- Put the pan on low heat while stirring constantly
to dissolve the sugar. Skim off any froth that
forms on the surface.
- Boil the sugar mixture for approx. 1 minute.
- Take the pan off the heat and allow the syrup to
cool.
Decorating and serving
• The quantities serve 4-5 persons, depending on
the presentation and the type of ice-cream.
• You can serve ice-cream in metal or glass
coupes, on metal, glass or crystal bowl or on
dessert plates. Depending on the type of ice-
cream, you could also use fruit cut in halves
and hollowed out, such as melon, pineapple,
orange, lemon or grapefruit.
• It is advisable to chill the coupes, bowls or
hollowed-out fruit in the freezer just prior to
serving, so that the ice-cream will melt less
rapidly when served.
• Some types of ice-cream (e.g. coffee, mocha
and chocolate ice-cream) are less dense than
other types. It is best to take these types of ice-
cream out of the Ice-Cream Maker and chill
them in the freezer half an hour before serving.
• You can make ice-cream balls using an ice-
cream scoop. The scoop must be perfectly
clean. Dip the scoop in water before scooping
out the ice-cream and the balls of ice-cream will
be nice and smooth. If you wish to present the
ice-cream in a coupe, it is best to put the balls
of ice-cream in the freezer for half an hour. This
will prevent the ice-cream from melting during
the decorating process.
• Ice-cream lends itself well to combinations with
pastry, such as profiteroles, cake, meringues
and crèpes.
• Decorate the ice-cream with e.g. whipped
cream, beaten egg white, sauces or custard.
• Mix the whipped cream with some finely
chopped nuts before decorating.
• Take more fruit than indicated by the recipe and
use this to decorate the ice-cream. You can
also use candied fruit, cocktail cherries or
soaked raisins. The taste of the fruit is improved
if soaked in a liqueur.
The ice-cream can also be combined with a
suitable liqueur.
• Ice-cream can be decorated with 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 possibilities:
sweet sauces, fruit sauces, fruit syrup.
• There are many types of ready-to-use sauces
on the market. But, as is true for ice-cream:
home-made sauces are tastier.
• Sauces can easily be prepared a few days in
advance and stored in the refrigerator or
freezer.
