User manual MAGIMIX ICE CREAM TURBINE

[. . . ] To stop the churning process, switch the paddle off. Scoop out your fresh homemade ice cream or sorbet using the spatula provided. The paddle automatically stops turning when the ice cream or sorbet has reached the ideal consistency. [. . . ] Return to the saucepan and heat, stirring constantly with a wooden spoon until the mixture starts to coat the back of the spoon. Do not allow the mixture to boil, otherwise it will curdle. Remove from the heat and leave to cool, then stir in the cream and vanilla essence. Place in the ice cream maker for 30 min. 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. You can make the fruit purée from fresh or preserved fruit. € 1 kg sugar – 1 litre water Bring the water and sugar to the boil, stirring with the spatula until the sugar has completely dissolved. As soon as it starts to boil, remove from the heat and allow to cool. Storage : will keep for a fortnight in the refrigerator in a hermetically sealed jar that has been scalded beforehand. Simply measure out the required quantity when making a sorbet. 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. [. . . ] € To move or transport the ice cream maker, always carry it by its handle. • Never use your appliance outside. € This appliance is intended solely for use in the home. [. . . ]