User manual MAGIMIX ICE CREAM TURBINE

[. . . ] Your ingredients must be pre-chilled in the refrigerator to a temperature of approximately 10° C. During the freezing/churning process, the ice cream will double in volume, so make sure that the bowl is never more than half full to begin with. [. . . ] Return to the saucepan and heat, stirring constantly with a wooden spoon until the mixture starts to coat the back of the spoon. Remove from the heat and leave to cool, then stir in the cream and vanilla essence. Sorbet A sorbet is made either from fruit pulp or spirits and syrup with a sugar concentration of 28° on the Baumé scale. When making fruit sorbets, choose ripe, unblemished fruit with a good aroma. € 1 kg sugar – 1 litre water Bring the water and sugar to the boil, stirring with the spatula until the sugar has completely dissolved. Storage : will keep for a fortnight in the refrigerator in a hermetically sealed jar that has been scalded beforehand. For practical reasons, you can also use shop-bought cane syrup instead of 28° Baumé syrup. Combine the puréed fruit and syrup and place in the ice cream maker for 20 min. SAFETY INSTRUCTIONS • Check that the voltage of your power supply matches that shown on the identification plate of your appliance. € Your ice cream maker should never be tilted or tipped upside down, in case it damages the freezer unit. [. . . ] It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. [. . . ]