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ADVICE AND TIPS
BOWLS
• We recommend you use the removable bowl, as it is easier to clean.
• The fixed bowl allows you to start on a second batch straightaway.
HEAT REMOVAL BY CONDUCTION BETWEEN THE TWO BOWLS
• Pour a measure of food-grade alcohol (60 proof or higher for example brandy) or brine in the fixed
bowl.
• To make the brine, mix 35ml water with 8g salt or 2 teaspoons.
• The measuring cup enables you to put in exactly the right amount. It holds 35ml about 5 tablespoons.
• To check that you have added the right amount of brine or food-grade alcohol, lower your removable
bowl into position, then lift it out again. The whole of the outer surface should be wet.
• To avoid oxidation spots, make sure you remove all the liquid with a sponge or a wad of kitchen paper
after use.
CAPACITY
• Your ice cream will double in volume during the churning process, so the bowl should never be more
than half full to begin with (i.e. 1 litre of mixture).
• To achieve the very best result, we recommend processing between 0.6 and 0.9 litres of mixture.
• As sorbets do not increase so much in volume, the bowl can be two-thirds full at the start (i.e. 1.3 litres),
though we recommend you keep to between 0.8 and 1 litre of mixture.
PREPARATION
• You must pre-chill your ingredients to a temperature of around 10°C.
• If you need to cook your ice cream base (e.g. custard base for vanilla ice cream), we recommend that
you make it the day before, or chill it in the refrigerator for at least 4 hours. This will also allow the
flavours to develop.
• If you do not have time to chill your preparation, select the manual mode. Your ice cream will take
longer to churn.
• Churning times vary according to the recipe, the quantity and temperature of the ingredients, and the
room temperature. The colder the ingredients, the sooner the ice cream will be ready. If you follow our
recommendations, churning should take between 20 and 45 minutes.
• It takes longer to churn ice cream and sorbets that contain alcohol (e.g. rum-and-raisin ice cream), as
alcohol delays freezing.
ADDING EXTRA INGREDIENTS
• If you wish to add extra ingredients (chocolate chips, crushed dried fruit, etc.) it is best to do so
5 minutes before the end of churning.
Resume the remaining churning cycle to ensure that the ingredients are mixed in properly.
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