Magimix GELATO CHEF 2200 - Manual (Page 12)

10
IMPORTANT NOTICE
l. The ice cream and sorbets produced in the Gelato Chef are a slightly soft, perfect for
eating, consistency. If you require a harder finished product then transfer the mixture to
a container and place it covered in a freezer for one to two hours.
2. You can use between 3/4 pint (400 g.) and 1 1/2 pints (800 g.) of unfrozen mixture,
depending on the recipe used; mixtures containing cream or egg whites will increase
substantially in volume during the freeze/churning process.
FOR BEST RESULTS
A firmer consistency will be achieved if the mixture is chilled before use and the button on
the body of the machine switched on for at least of 5 minutes to start cooling the bowl before
putting in the mixture.
RECIPES
VANILLA ICE CREAM (Custard Based)
Custard made with egg yolk and cream is the traditional base of many ice creams. Below is
the classic Vanilla Ice Cream, but if you omit the vanilla you can use the custard base with
many different flavourings and there are several examples in this booklet.
4 egg yolks - 4 oz (100 g) caster sugar – 1/2 pint (300 ml) milk – 1/2 pint (300 ml) double
cream – 2 teaspoons vanilla essence (or to taste)
Pour the milk in a saucepan and slowly heat it to boiling point. In a bowl beat the egg yolks
and sugar together and then still beating pour over the milk. Return the mixture to the pan
and stirring constantly heat it until the mixture forms a film over the back of a wooden
spoon. Do not let it boil or it will separate. Remove the pan from the heat, leave it until cold
then stir in the cream and vanilla essence.
(Mixture approximately 1 1/2 pints)
COFFEE PARFAIT
A parfait is another classic type of ice cream which is made by pouring a hot sugar syrup over
egg yolks The mixture is then cooled before cream and any flavouring is stirred in. These
instructions are for a coffee parfait, but it is equally good flavoured with freshly squeezed lemon
juice or with pureed cherries, either fresh or tinned, and a dash of cherry brandy.
3 oz (75 g) sugar - 4 egg yolks – 3/4 pint (450 ml) double cream - 2 tablespoons instant
coffee.
Pour the sugar and 4 tablespoons water in a small saucepan. Place it on the heat and stir
constantly until the sugar has dissolved. Bring to the boil and boil until you have a light syrup
(about 4-5 minutes), (230°F, 110°C). In a mixing bowl whisk the egg yolks, and whisking
continuously pour on the slightly cooled syrup. Whisk until it has amalgamated then leave until
it is cold. Dissolve the coffee in a tablespoon of water; stir it and the cream into the egg mixture.
(Mixture approximately 1 1/4 pints)