Automatic Mode Manual Mode Tips for Better Ice Cream Making Tips for Making Crème Anglaise (Custart Base)

Automatic Mode

bci600xl-display-all Automatic mode churns and freezes the ingredients to the selected/desired consistency. Select one of the four different settings: Sorbet, frozen yogurt, gelato or ice cream. Machine will beep once when ready, or selected music will play.

AUTOMATIC MODE

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Manual Mode

The time to make ice cream can be manually set for pre-timed recipes.

MANUAL MODE

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Tips for Better Ice Cream Making

  • Note: time taken to make frozen desserts can vary depending on the ambient room temperature, temperature of the ingredients and pre cooling the machine. Note: the cooler the ingredients the faster the ice cream process. As a general guideline it takes around 50 minutes to make ice cream.
  • When making crème anglaise and recipes that require heating ingredients its always a good idea to make this the day before or cool ingredients for at least 4 hours prior to making ice cream.
  • Always insert the bowl and paddle into the bowl chamber before adding ingredients.
  • Ice cream recipes stated in this instruction booklet use ingredients such as cream, milk, eggs and sugar, these ingredients can be substituted with similar ingredients to suit taste or dietary requirements. Note taste and flavors will vary if using different ingredients.
  • Due to aeration of ingredients do not exceed 31⁄2 cups of liquid ingredients.
  • Alcohol inhibits the freezing process. It’s best to add alcohol towards the end of the ice cream making process.
  • The consistency of the frozen dessert made is a spoonable mixture. Please note that if you are serving in cones or on plates that it’s best to place the ice cream in the freezer for 2 hours prior to serving.
  • When storing your frozen dessert in the freezer, ensure that the container is air tight and well sealed. This will prevent ice crystals forming. Putting a plastic film directly over the top of the frozen dessert will also help with this.
  • Frozen desserts can be stored for up to 2 weeks.
  • If serving a dessert from the freezer its best to let the dessert sit at room temperature for 5-10 minutes prior to serving.

Tips for Making Crème Anglaise (Custard Base)

  • Traditionally creamy textured ice cream is made from a crème anglaise, custard base. Below are tips on achieving the prefect crème anglaise time after time.
  • Make sure all ingredients are fresh.
  • Eggs are best at room temperature for making a custard base.
  • Ensure that you measure all your ingredients first and have them ready for when you are starting to cook.
  • Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are light and creamy, and double in size. For best results whip until the mixture becomes pale yellow in color.
  • Use a heavy bottom sauce pan when cooking crème anglaise.
  • When heating the milk you don’t want to boil it. A good guide to know when to remove the milk from the heat is when little bubbles start to form around the edge of the milk.
  • It is best to now pour half of the heated milk into the egg mixture while whisking, then pour the mix back into the original pot with the milk and continue to stir with a wooden spoon at the same time until the two are well combined.
  • Ensure that the mixture is constantly stirred with a wooden spoon until it thickens and coats the back of the spoon. To test using the back of the spoon, coat the spoon in the crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger mark stays then the mixture is thick enough.
  • If the mixture separates or curdles then heat is too high.
  • Crème anglaise will take 5-15 minutes to thicken depending on quantities etc.
  • Always allow the mixture to cool to room temperature before placing into the fridge.
  • To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and stirred constantly until well chilled.