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ADVICE AND TIPS
• We recommend that you always keep your ice cream bowl in your freezer, so that you can make ice
cream and other frozen desserts at any time�
CAPACITY
• The Glacier 1�5 bowl has a total capacity of 1�5 litres (2 ½ pints) and the Glacier 1�1 bowl has a total
capacity of 1�1 litres (2 pints)�
• As ice cream increases in volume during the freeze-churning process, the bowl should never be more
than two thirds full to begin with, that is 0�9 litres of mixture for the Glacier 1�5 and 0�6 litres for the
Glacier 1�1�
PREPARATION
• You must pre-chill your ingredients to a temperature of around 10°C�
• If you need to cook your ice cream base (e�g� custard base for vanilla ice cream), we recommend that
you make it the day before, or chill it in the refrigerator for at least 4 hours� This will also allow the
flavours to develop�
• Churning times vary according to the recipe, the quantity and temperature of the ingredients, and the
room temperature� The colder the ingredients, the sooner the ice cream will be ready�
• It takes longer to churn ice cream and sorbets that contain alcohol (e�g� rum-and-raisin ice cream), as
alcohol delays freezing�
• Make sure you only put liquid ingredients in the bowl� Avoid using liquids that are already starting to
freeze over�
• We recommend switching your ice cream maker on before you pour the ingredients into the bowl�
ADDING EXTRA INGREDIENTS
• If you wish to add extra ingredients (chocolate chips, crushed dried fruit, etc�) it is best to do so 5
minutes before the end of churning�
CONSISTENCY
• Commercial ice creams have a soft and creamy consistency� If you prefer a firmer texture, we
recommend pre-chilling your ingredients in the refrigerator for 2 hours�
STORAGE
• You can freeze all your ice creams and sorbets� Sorbets should be eaten within 1 week, but ice cream
made from cooked ingredients (custard base) will keep for 2 weeks in the freezer�
• To make it easier to freeze your ice cream or sorbet, we recommend dividing it between several small
containers (e�g� 1�5 litres in three 0�5 litre containers)�
• Homemade ice creams and frozen yoghurt do not contain any chemicals or preservatives, so they may
harden after a few days in the freezer� To achieve the ideal scooping consistency, simply take your
container out of the freezer 10-20 minutes before serving, leaving the lid on�
• Never put a defrosted or semi-defrosted ice cream back in the freezer�
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