SEVERIN EZ 7401 - Manual (Page 11)

- Fill the grater top as described in the
section Grater top.
- Hold the grater top with one hand while
turning the crank clockwise. The stirring
insert blends the grated chocolate into
the ice-cream.
- Once the ice-cream is finished, turn the
unit off and remove the plug from the
wall outlet.
- Take off the grater top or the main lid,
and also the interior cover.
- Use a plastic spatula or other suitable
implement to remove the ice-cream.
Caution: do not use any metal objects.
- If you prefer a firmer consistency,
transfer the ice-cream into an air-tight
container and place it in a freezer until
the desired consistency is reached. It is
also possible to place the entire ice-cream
bowl with the ice-cream into a freezer,
but only for a short while.
● Do not leave the ice-cream in the freezer
for more than 30 minutes while still in the
bowl, since the ice-cream might freeze
onto the wall of the bowl, causing
damage.
Hints
- All warm or hot mixtures should be
allowed to cool down in a fridge before
they are put into the ice-cream bowl.
- Food aromas are generally stronger
before chilling; likewise, sweetness is
reduced when the food is frozen.
- Sugar may be replaced by artificial
sweeteners.
- When using yoghurt, any excess water
should be drained off first.
- Nuts, fruits and other ingredients should
be chilled before use, and only added to
the ice-cream 1 - 3 minutes before the
preparation is finished.
- All ingredients which do not require
prior cooking or heating are best
prepared in an electric blender to
increase the volume of the mixture.
- When using eggs in a recipe, it is
advisable to heat up the mixture in order
to eliminate any bacteria.
- The taste of sorbets (fruit ice-cream)
largely depends on the ripeness and
sweetness of the fruit used.
- For longer-term storage of the ice-cream
in a freezer, it should be put in a suitable
air-tight container.
- As ice-cream is being made, the volume
of the mixture increases. The maximum
fill capacity of 500 ml must therefore not
be exceeded.
Recipes
Below you will find several recipes for your
ice-cream maker. Additional recipes are
available on our homepage
http://www.severin.de under the section
‘Recipes’, or through the link on the
corresponding product page in our
catalogue.
French vanilla ice-cream
Ingredients:
3 eggs
100 g sugar
180 ml milk
250 g cream
1 vanilla pod
1 sachet vanilla sugar
Preparation:
- Beat the eggs and the milk together in a
large saucepan, using a hand blender.
- Add the sugar and the contents of the
vanilla pod and heat up the mixture over
a low flame while stirring constantly, until
it has thickened (about 10 mins). The
consistency should now be such that it
coats the spoon evenly.
- Chill the mixture, and then add the
cream and the vanilla sugar.
- Blend together thoroughly and chill
overnight.
- Now follow the standard instructions in
the manual (section Preparation).
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