6
HINTS AND TIPS
nRead all the instructions and save for future reference.
nCool all cooked recipes in the refrigerator before using.
nFlavors will be stronger before freezing.
nFor better results, drain your yogurt.
nFor best results, chill nuts, fruits, alcohol, and garnishes
beforeadding to the frozen treat. Generally these prod-
ucts are added at the end of the freeze cycle.
nFor pre-cooked recipes, make the mixture one day
before. This will allow it to cool completely and
increase in volume. Chilling recipes will produce better
results.
nRecipes that do not require cooking are best made with
an electric mixer to increase the mixture’s volume.
nCream, sugar, eggs, and milk are the most common ingre-
dients in ice cream. Substitutions with similar ingredients
may be used depending upon your preference. For exam-
ple, any type of cream can be used, however, there will
be a difference in color,textureand flavor.The richer the
cream you use, the richer the results. Heavy cream con-
tains about 36% fat, which is the richest. Whipping cream,
coffee (light) cream and half-and-half contain approxi-
mately 30%, 18%, and 10% fat respectively.
n2oz. of egg substitute is equivalent to one egg.
nWhen using or adding eggs or egg substitute in any of
our recipes, we recommend heating/cooking the recipe
mixture.
nArtificial sweeteners can be used in place of sugar; how-
ever, they should be added when the mixture is cool, at
most, room temperature. If sugar is dissolved by heat in
arecipe, omit this process when using a sugar substitute.
Instead, add sweetener into the mixtureuntil it is thor-
oughly dissolved.
nAdding one small egg white will volumize most mixes.
nIf a recipe calls for alcohol, add it last, about one to
three minutes beforethe end of the freezing process.
Otherwise, the alcohol may stop the freezing process.
nThe taste of sorbets is largely affected by the ripeness
and sweetness of fruit or juice. For tart fruit, add sugar
or omit sugar if fruit is very ripe. Once frozen, the sorbet
or other frozen desserts will taste less sweet than the
mixture.
nLong-term storage of homemade ice cream in the freez-
er should be done in airtight freezer-safe containers.
nIce cream and other frozen dessertmixtures stay fresh
in the refrigerator for several days. However, they should
be mixed well minutes before being added to the
canister.
nMixture will increase in volume during the freezing
process; therefore, pour no more than 6 cups mixture
into the canister.
®
