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ENGLISH
Good practices after churning:
Once you've taken it out of the appliance,
cream in the freeze for 20 to 30 minutes so that it can
set - namely to be able to create scoops.
Ideal freezer T°C: -15 °C.
Take your ice cream out 10 minutes before you want to
enjoy it, as stainless steel is a thermal conductor - the
ice cream will need time to get softer.
7. THE RECIPES
Programme: ICE CREAM | SORBET | GRANITA
400 g milk
150 g single cream
2 egg yolks
1 vanilla pod
20 g milk powder
100 g sugar
35 g dehydrated glucose
3 g ice cream stabiliser
PREPARATION
Pour the milk and single cream into the pan
Add the vanilla pod
Add the 2 egg yolks
Warm the mixture to 45°C
Mix the milk powder, sugar, dehydrated glucose and ice
cream stabiliser together and pour the mixture into the pan.
Heat the mixture to 83°C
Cool the premix to 15°C
>
→ Then follow the steps for preparing the appliance
4.1 Preparing the appliance
Programme: ICE CREAM | SORBET | GRANITA
150 g lemon juice
380 g water
175 g sugar
35 g dehydrated glucose
3 g ice cream stabiliser
PREPARATION
Pour the water into the pan
Warm it to 45°C
Mix the dehydrated glucose and ice cream stabiliser,
then pour the mixture into the pan
Bring the mixture to the boil
Leave to cool and then add the lemon juice
Cool the premix to 15°C
>
→ Then follow the steps for preparing the appliance
4.1 Preparing the appliance
GRANITA
Programme: ICE CREAM | SORBET | GRANITA
300 g fruit juice
260 g water
140 g sugar
PREPARATION
Pour the water into the pan
Warm the mixture to 45°C
Add the sugar
Bring the mixture to the boil
Leave to cool and then add the fruit juice
Cool the premix to 15°C
>
→ Then follow the steps for preparing the appliance
4.1 Preparing the appliance
ITALIAN ICE CREAM
Programme: ITALIAN ICE CREAM
400 g milk
130 g cream
100 g sugar
30 g dehydrated glucose
25 g milk powder
4 g ice cream stabiliser
PREPARATION
Pour the milk and single cream into the saucepan
Warm the mixture to 45°C
Mix the milk powder, sugar, dehydrated glucose
and ice cream stabiliser together and pour the mixture
into the saucepan.
Heat the mixture to 83°C
Cool the premix to 15°C
>
→ Then follow the steps for preparing the appliance
4.1 Preparing the appliance
YOGHURT
Programme: YOGHURT
1 L whole milk
1 sachet of 2 doses
of powdered preparation
for Borealia® plain yoghurts
or a plain yoghurt from
a previous cycle
25 g icing sugar (optional)
PREPARATION
Mix all the ingredients with a whisk
Pour everything into the removable stainless steel pan
>
→ Then follow the steps for preparing your appliance
4.1 Preparing the appliance
Select the YOGHURT program and set for 8 hours
of fermentation
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