article_snippet.sent: which has an inner, freezable gel layer — back in Me Ice Cream & Gelato maker, then add the mixing arm, pop on the lid, and turn the mixing arm on.
article_snippet.sent: As it starts to churn, you slowly pour in the mixture according to the recipe included — a basic one of egg yolks, cornflour, sugar, double cream and vanilla extract which has to be cooked and cooled in the fridge.
article_snippet.sent: Unusually, The removable bowl — which has an inner, freezable gel layer — rotates on Me Ice Cream & Gelato maker, while the mixing arm stays still —
article_snippet.sent: The leaflet recommends using a chocolate creme Anglaise (custard, to us regular folk) made from cream, milk, egg yolks, dark chocolate and sugar, which is cooled and poured into the bowl which sits within Me Ice Cream & Gelato maker.
article_snippet.sent: Then you pick from the 12 consistencies Me Ice Cream & Gelato maker can make (including sorbet, frozen yogurt, gelato and ice cream), turn Me Ice Cream & Gelato maker on and let the rotating paddle whip Me Ice Cream & Gelato maker together.
article_snippet.sent: Half-fill This with crushed ice and four tbsp of salt, then place your ice cream mix, a 50/50 blend of milk, single cream, flavouring and sugar, in the metal cone-shaped container which sits inside, screw the metal cone-shaped container which sits inside together and shake vigorously for three minutes.
article_snippet.sent: the children loved learning how salt helps make the frozen dessert (it allows the very cold, melting ice to cover a greater area of the metal cone, if you’re interested).
article_snippet.sent: You simply freeze the soft, rubbery cornet section, which is lined with thick freezable gel, for four to six hours, then use the lid to measure out the ingredients recommended in the leaflet — in Stanley case, just single cream, strawberry sauce and a little sugar.
article_snippet.sent: Then you tip the ingredients recommended in the leaflet — in our case, just single cream, strawberry sauce and a little sugar into the frozen cornet, screw the container back together and give everything a shake.
article_snippet.sent: Finally, you remove the top section of the lid and squeeze the frozen cornet repeatedly for 30 seconds to encourage the ice cream to freeze and churn, before diving in — you can eat directly from the container with the long-handled spoon supplied, saving on washing up!
article_snippet.sent: Then you flick the on/off switch and slowly pour in your ice cream mix, in our case a cooked custard recommended in the handbook, made from whole milk, double cream, egg yolk, sugar and vanilla paste.
article_snippet.sent: First, you fill the aluminium cylinder with salt, ice and water, then put on the lid and set the lid to start mixing.
article_snippet.sent: As the paddles rotate, you pour your ice cream mixture
article_snippet.sent: — mine was a blend of condensed milk, double cream, whole milk, sugar, vanilla extract and mashed fresh strawberries — into the plastic casing, and watch as the combination of a tall aluminium ice cylinder inside the plastic vessel and stirring starts to create ice cream.
article_snippet.sent: Freeze the metal bowl section that sits within the plastic casing for 12 hours in your freezer, return the metal bowl section that sits within the plastic casing for 12 hours in your freezer to the plastic case and pour in your ice cream recipe.
article_snippet.sent: We used the recommended chocolate recipe, made with a little whole milk, cream, sugar, cocoa powder and a pinch of salt.
article_snippet.sent: Stir the ingredients and scrape the sides of the bowl continuously with the spatula-style spoon supplied and the bowl will produce a delicious ice cream in under ten minutes.