Breville the Smart Scoop BCI600 Instruction Book page 16

• 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.
16
THE VITAL INGREDIENTS
INGREDIENTS
Home made ice cream is now easy to make
at home and with only kitchen ingredients
required to make a basic vanilla ice cream.
EGGS
All the recipes in this book were tested
using standard min mass 59g eggs. The
egg gives ice cream volume, stabilises and
emulsifies the mixture. The yolk of the egg
contains lecithin, which acts as an emulsifier
to bond with the fat globules.
NOTE
Avoid using older eggs, especially if you are
not cooking the mixture. Pregnant women are
not advised to consume ice cream containing
raw eggs.
SUGAR
Caster sugar was used in all the recipes
as it dissolves easily and to reduce
crystallisation (when large ice crystals
form) from occurring.
Standard white sugar can be substituted but
takes a little longer to dissolve.
As a general rule, when it comes to sugar
in ice cream, more sugar added will lower
the freezing point of the water inside the
mixture, which prevents your frozen dessert
from forming a large hard clump that is
difficult to scoop.