Manual Philips hr 2304 (page 5 of 84) (English, German, Dutch, French, Italian)

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2.0.4 Sugar

Use caster sugar, as it dissolves more easily.You

can also use icing sugar, brown sugar or honey.

Grind coarse granulated sugar in a blender or

food processor before use. A too low sugar

content has an adverse effect on the texture and

consistency of the ice cream.

If you add too much sugar, it takes longer for the

ice cream to set to the desired consistency. You

can also replace part of the sugar by dextrose

(grape sugar). If the recipe requires 100g

(4oz) sugar, you can use 75g (3oz) sugar and 25g

(1oz) grape sugar instead. Grape sugar prevents

crystallisation of the sugar, especially in sorbets.

2.0.5 Fruit

Fresh fruit makes the tastiest ice cream and is

also nutritious. Fruit from a jar or a tin is also

suitable. However, in that case make sure the

fruit is well-drained before you puree it. Also

reduce the amount of sugar by 25g, depending

on the type of fruit and your own taste. Summer

fruits are easy to freeze (e.g. strawberries,

raspberries and peaches), so fruit ice cream can

be made from fresh fruit all year round. Frozen

fruit can be stored for about 8 to 9 months in a

freezer or a *** or **** freezing compartment

in the refrigerator.

Uncooked fruits that have been pureed

discolour easily. To prevent this, sprinkle apples,

bananas, pears and plums with some lemon

juice before you puree them. If you want to add

pieces of fruit to the ice cream mixture, sprinkle

them with some sugar to prevent ice crystals

from forming inside the fruit pieces during the

freezing process.

2.0.6 Alcohol

Ice cream mixtures that contain alcohol must be

processed longer, as this ice cream takes longer

to freeze than ice cream without alcohol. Unless

the recipe says otherwise, add the alcohol to the

mixture in the ice cream maker 5-10 minutes

before the ice cream is ready.

2.0.7 Syrup

To make approx. 300ml (10.oz) syrup, you need:

1 stainless steel pan

1 wooden spoon

200ml (6.6.oz) water and

200g (7oz) caster sugar

To make 450ml (15.oz) syrup use:

275ml (9.2.oz) milk

275g (9.8oz) caster sugar

Put water and sugar in a pan and mix together

with a wooden spoon. Dissolve the sugar

at moderate heat while stirring. Skim off any

froth that forms on the surface. Boil the sugar

mixture for about 1 minute.Take the pan off the

heat and let the syrup cool. If you make sorbets

frequently, you can prepare syrup in advance

•

and keep it in a tightly sealed bottle in the

refrigerator.

2.0.8 Preparation time

The recipes state the average preparation time.

The actual preparation time may vary, depending

on:

the initial temperature of the ice cream

mixture

the room temperature

the temperature of the cooling disc (keep it in

the freezer for 18-24 hours).

The preparation time is longer when the

temperature of the mixture and/or the

room temperature is higher. You get the best

results when you cool the mixture in the

refrigerator before you pour it into the ice

cream maker. The preparation time also depends

on the quantities and the ingredients used in the

recipe. Ice cream that increases greatly in volume,

such as strawberry or cherry ice cream mousse,

or ice cream that contains a large proportion of

cream requires a longer preparation time than

fruit ice cream and sorbet. Do not exceed the

quantities in the recipes. If you do, your ice cream

becomes less compact.

•

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Philips hr 2304 Manual

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