GOLDEN RULES
INGREDIENTS
Now that you have your very own Glacier, you can make any ice cream, sorbet or frozen yoghurt you
like, according to the ingredients you have to hand�
• Rule 1: An ice cream recipe should always be well balanced
Good quality ice cream depends on having the right ingredients in the right proportions: liquid (milk,
cream, water, etc�), dry ingredients (sugar, powdered milk, etc�) and fat (milk, butter, cream)�
All the recipes in the book have been designed to achieve a perfect balance between all the ingredients�
If, for example, you decided to replace whole milk with skimmed milk, you would modify the ice cream’s
consistency� The ingredients in the recipe must be carefully balanced if your ice cream is to have the
desired consistency�
• Rule 2: The role of the ingredients
Milk
Use whole milk for a creamier end result�
Adding powdered milk increases the proportion of dry matter, making your ice cream
even creamier�
Purchase full-fat cream with at least 30% fat content� The type of cream you use will
determine the richness of the taste and the creaminess of the consistency� The higher
the fat content, the silkier and more flavoursome your ice cream will be�
The more milk you have in your ice cream, the creamier it will be� The more water you
have in your ice cream, the crunchier it will be�
Sugar
Sugar provides taste and consistency� The more you add, the softer the ice cream will be� Choose fully
ripened seasonal fruit for a deeper flavour�
When you are making sorbets, the amount of sugar you need will depend
on the ripeness of your fruit, so taste it first� If it is too sour, use more sugar�
If it is very ripe, use less sugar�
A preparation with a high sugar, fat or alcohol content will take longer to
freeze�
• Rule 3: Be accurate
Ice cream making is all about precision�
A thermometer is useful for monitoring egg-based preparations� Above 85°C, eggs will curdle�
Kitchen scales are an essential piece of equipment, as you need to weigh out all your ingredients
carefully if you want good quality ice cream (see also Rule 1)�
• Rule 4: Let your ingredients rest
For the best results, allow your ice cream base to rest, particularly for a custard based ice-cream�
If possible leave it for at least 12 hours�
All the ingredients will be at the ideal temperature (chilled throughout), guaranteeing optimum results�
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