Magimix GELATO CHEF 2200 - Manual (Page 11)

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Ice cream has for too long been the convenience food that is bought from the supermarket
and fed to the children or in the luxury version, bought from the delicatessen and fed to
the grown ups. Home made ice cream has sadly been forgotten, for it has a wonderful fresh
flavour, is cheap and does not have the addition of any chemicals or additives. However,
just putting the mixture in the freezer results in an ice cream which is both crystallized
and granular, and even stirring and beating it at regular and frequent intervals does not
always work.
The Gelato Chef 2200 Ice Cream Maker, in the simplest way, mixes and churns whilst the
mixture is freezing, which gives perfect ice cream and a uniform smooth and light
mixture.
This booklet gives the basic recipes for a custard based ice cream, a parfait and for a sorbet,
with various suggestions for flavouring them. It also gives recipes for extra quick "no cook"
ice creams, low fat ice creams, ice cream sauces and has a section for children which
includes the ever favourite "Chocolate Ice Cream" with a condensed milk base. All these
ice creams are easy to make and some of them will take no more than five minutes in the
kitchen whilst giving an end result that is fresh, creamy and delicious.
Ice cream or sorbet can be made from almost any edible, flavoured cream or liquid, so do
not be afraid of experimenting or of changing to a different flavour in any of the recipes
given. You may find that some of the recipes are too rich for every day use. If this is so,
substitute single cream, yoghurt, fromage blanc or even milk for some or all of the double
cream. For those who are unable to tolerate dairy produce, Soya milk or Tofu can be used
as a substitute. Soya milk ice cream can be made almost as creamy as conventional ices by
the inclusion of 2 tablespoons of oil (such as sunflower oil) to 1/2 pint (300 ml) soya milk.
Artificial sweeteners can be used in place of sugar but can only be used in recipes that do
not require sugar syrup. When making a custard base ice cream, add the sweetener to the
custard after it has cooled. This is because artificial sweeteners loose their sweetness when
heated above a certain temperature. As long as you have the flavouring and sweetness that
you like, you can more or less do as you wish.
Ice cream can be stored in a covered container in the freezer, but if you do this remember
to put it in the main part of the fridge for about half an hour to soften up before you eat it.
Ice cream should be eaten when it is soft, for not only does the texture taste better, but the
flavours come through properly. It is recommended that sorbets are eaten very quickly and
yoghurt ice cream within a day or so. Rich cream based ice creams will keep, but after a
week or two will start to lose the taste of the more delicate flavours.
Ice cream is always popular, seems to be liked by everybody, and now, with the Gelato Chef
2200 Ice Cream Maker is both easy and quick to make at home with wonderful tasting and
impressive results. Enjoy it and have fun.