Sage Smart Scoop BCI600UK - Manual (Page 18)

17
tIPS for Better ICe Cream maKIng
• When heating the cream/milk you don’t
want to boil it. A good guide to know
when to remove the cream/milk from the
heat is when little bubbles start to form
around the edge of the cream/ milk.
• While the cream/milk mixture is heating
start to beat the sugar and eggs. Waiting
to do this after the cream/milk mixture
has heated may cause the cream/milk to
overheat and separate.
• Ensure that the mixture is constantly
stirred with a wooden spoon until it
thickens. A flat bottom wooden spoon
works best. 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.
Remove mixture immediately.
• If the mixture separates or curdles then
heat is too high. If the mixture separates
you will need to start again.
• Do not leave crème anglaise unattended
while cooking.
• Crème anglaise will take 5-15 minutes to
thicken depending on quantities etc.
• Always allow the mixture to cool at
room temperature stirring occasionally
to release heat until there is no visible
steam coming from the mix. Once
cooled then refrigerate until well chilled.
• Place a piece of plastic wrap directly on
top of the creme anglaise to prevent a
skin forming on top.
• 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.