Springlane Emma - Recipes; General Tips for Ice Cream Making; Milkshakes and Easy Ice Cream

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RECIPES
All recipes are intended as guides only.
GENERAL TIPS
• Homemade ice cream tastes best
fresh. As it is contains no preservatives,
it should ideally be eaten straight away.
• Only use very fresh eggs in your ice
cream.
• Always use very ripe fruit and add
only at the end of the cycle through
the mix-in opening.
• Honey or sweetening syrup may be
used in the place of sugar.
• Quantities of cream and milk may be
substituted as desired. The more
cream used, the creamier the ice cre-
am will be.
• The length of the cycle depends
on the temperature of the ice cream
mixture. The colder the mixture before
beginning, the shoer the cycle will be.
• Do not use the ice cream canister to
store the ice cream, instead transfer
the ice cream into a sealable container.
It may be stored in the freezer, but if
le for a period of time will sta to
crystallise. To avoid this, add a stabiliser
to your mix.
• Consume the ice cream within a
week. Do not re-freeze ice cream that
has thawed or defrosted.
MILKSHAKES
To make milkshakes, the same recipe as ice cream can be used – simply double
the given poion of liquid.
EASY-PEASY ICE CREAM
Pour approx. 500 ml fruit yoghu and approx. 100ml cream into the ice cream
canister, and set a cycle of approx. 30 minutes.