HR 2300 - Blender PHILIPS - Free user manual and instructions

USER MANUAL HR 2300 PHILIPS

Line drawing of a Philips water heater with lid and base, no text or symbols present

English

Page 4

- Keep page 3 open when reading these operating instructions.

Français

Page 11

A B C E G F H I J D PHILIPS

2 ② ①

3

4 ① ②

5 近

Illustration of hands placing a lid onto a pot with a red arrow indicating direction (no text or symbols)

Illustration of a medical or surgical procedure showing a tool interacting with a device, no text or symbols present

8 CLICK

9

10 CLICK™

English

Important

• Read the instructions for use in conjunction with the illustrations (page 3) before using the appliance.
• When making ice-cream, hygiene is of utmost importance. Make sure that all parts of the Ice-Cream Maker are thoroughly clean: especially the parts that come into contact with the mixture.
• Prevent the ingredients to freeze on to the cooling container so that the stirrer cannot rotate anymore.
• Only put ingredients into the container while the stirrer is rotating.
• Do not switch off until the ice-cream is ready.
• Never exceed the quantities indicated by the recipes.

General description (fig. 1)

A Motor unit
B On/off switch
© Release knob for removing the motor unit from the cover
D Release knob to detach the cover with motor unit from the bowl
E Mains cord
F Cover (4822 441 80844)*
Aperture for filling
H Stirrer (4822 690 40257)*
1 Cooling container (HR 2996)*
J Bowl (4822 418 40897)*

* For replacement: please apply to your dealer and refer to these numbers.

Tip: An extra cooling container (HR 2996) will enable you to prepare larger quantities or two different tastes.

How does the Ice-Cream Maker work?

The frozen cooling container is located inside the bowl. This container quickly cools down the mixture of ingredients, whilst the stirrer continues to operate. The freezing mixture is stirred until it has changed into ice-cream. The time this takes depends greatly on the type of ice-cream mixture (25-45 minutes).

Note: The cooling container is filled with a non-toxic saline solution.

Dismantling

• Move the slide in the direction of the arrow and turn the top of the Ice-Cream Maker in the direction of the arrow (fig. 2).
• Pull the stirrer from the motor unit (fig. 3).
• Press the release knob and remove the motor unit from the cover (fig. 4).
• Remove the cooling container from the bowl (fig. 5).

Cleaning

• Ensure that the plug has been removed from the mains socket, before starting to clean the Ice-Cream Maker.
• Dismantle the Ice-Cream Maker completely after use.
• Wash the cover (not the motor unit!), the stirrer and the bowl in warm soapy water. Wash the cooling container in lukewarm soapy water (max. 40° C/100° F). (Do not wash these items in a dishwasher.)
• The motor unit may be wiped clean with a damp cloth. Never immerse the motor unit into water or rinse.

Freezing the cooling container

Make sure that the cooling container is ready for use.

• The cooling container can be brought to operating temperature in a (deep)freezer or in the freezer compartment of or fridge. (Note: the cooling container must be at -18^ / 0^ or colder.)
• On average it takes 18 hours to freeze the cooling container down to the operating temperature.
• Ensure that the cooling container is clean and dry prior to being frozen. Keep the cooling container with the bottom downwards in a well-closed plastic bag inside the deepfreezer: The container will then always be ready for use.
• Do not place other objects on top of or against the container whilst it is being frozen.
• Do not remove the cooling container from the deepfreezer until the ingredients for ice-cream have been prepared.

Assembling

• Place the deep-frozen cooling container inside the bowl (fig. 6).

• Insert the front edge of the motor unit into the aperture (fig. 7).

• Move the motor unit downwards to the lid until it locks ("Click!") (fig. 8).

• Insert the stirrer into the hole of the motor unit. You will now hear a soft "Click" (fig. 9).
• Place the top of the Ice-Cream Maker on the bowl. Please note the correct position.
• Turn the top in the direction of the arrow until it locks ("Click") (fig. 10). The Ice-Cream Maker is now ready for use.

Making Ice-Cream

• Prepare the mixture of ingredients for ice-cream.
• Do not exceed the quantities stipulated in the recipes. The ice-cream may become less compact if you do.
• Preferably use ingredients at fridge temperature.
• Remove the cooling container from the deepfreezer.
• Remove the plastic bag from the cooling container.
• Ensure that the container is free of ice. Do not rinse the frozen cooling container: otherwise a thick film of ice will immediately cover its surface! A thin film of white frost may be removed using a spatula. To avoid damage, do not use metal cutlery.
• If properly frozen the contents of the cooling container will have turned hard. (Does not splash when shaken.)
• Place the frozen cooling container inside the bowl of the Ice-Cream Maker.
• Assemble the Ice-Cream Maker.
• Switch on the motor using on/off switch (B) ... . . . before pouring the mixture of ingredients into the bowl via the aperture in the lid. The stirrer should actually be functioning when the bowl is being filled: otherwise the ingredients will freeze on to the cooling container immediately.
• Operate the Ice-Cream Maker (25-45 minutes). - At first, the ice-cream may look a little gritty. Later on it will become smooth.

Do not switch off until the ice-cream is ready! If the appliance is switched off too soon the ingredients may freeze on to the cooling container so that the stirrer cannot rotate anymore.

If this has happened yet:

• Switch the Ice-Cream Maker off.
• Move the slide in the direction of the arrow and turn the top of the Ice-Cream Maker in the direction of the arrow (fig. 2).
• Immediately turn the top in the opposite direction until it locks ("Click") (fig. 10).

• Switch the Ice-Cream Maker on again rightaway.

• Switch off as soon as the ice-cream is ready. Remove the mains plug from the wall socket and take the cover with the motor unit off the appliance.

• Do not let the Ice-Cream Maker work too long: switch off as soon as you can see ice-cream melting at the surface or sides.
• In some cases the ice-cream will become so solid, that the stirrer will eventually come to a standstill. If this happens, switch the motor off: your ice-cream is ready
• With a ladle or spoon the ice-cream may be removed from the bowl. The remainder may be removed using a plastic spoon or spatula to avoid damage to the cooling container.

The Ice-Cream Maker is equipped with a safety shut-off. If overloading occurs the motor is switched off automatically.

In such a case switch off the machine. After the motor has cooled down sufficiently you may switch the Ice-Cream Maker on again.

Preparation time

• The recipes indicate the average time required for their preparation. However, you may deviate from this as you see fit.
  • The preparation time depends on:
• the original temperature of the ice-cream mixture;
• room temperature;
• the quantities and the composition of the mixture.

The higher the temperature of the ingredients and room temperature the longer it will take to prepare the ice-cream.

The best results are obtained by cooling the ice-cream mixture beforehand.

Ice-cream which increases greatly in volume during preparation (e.g. the light strawberry and

cherry ice-cream, ice-cream containing a large proportion of cream) will need a longer preparation time than fruit ice-cream and sorbet ice-cream, for example.

Storing ice-cream

• In the Ice-Cream Maker

When the ice-cream is ready you can store it covered in the Ice-Cream Maker for approximately ten minutes.

- In the freezer

Ice-cream can be stored for a limited period. A lengthy period in the deep freeze compartment is not beneficial for either the taste or quality of the ice-cream. After one or two weeks the texture starts to deteriorate and the fresh taste is lost.

Ice-cream tastes best when fresh, so do not make it too far ahead of time.

If you wish to store the ice-cream in the freezer, keep in mind the following:

• Store the ice-cream in a clean, tightly sealed container that is suitable for freezing. (Do not store in the cooling container.)
• Storage temperature must be at least -18 °C / 0 °F.
• Attach a label to the container with the date of preparation and the type of ice-cream.
• Never refreeze defrosted or semi-defrosted ice-cream into the deep freezer.

Take the ice-cream out of the freezer about thirty minutes before serving and place it in the refrigerator. Alternatively, at room temperature it will be ready for consumption in ten to fifteen minutes.

Please note: Sorbet ice defrosts quicker than ice-cream.

Storage time

• Ice-cream made of uncooked ingredients ± 1 week
• Sorbets 1 to 2 weeks
• Ice-cream made of semi-cooked ingredients ± 2 weeks

Ingredients

Eggs

• The recipes are based on standard eggs weighing 55-60 grams (class 4).
• The addition of egg yolks to the ice-cream mixture improves the structure and makes it taste richer and smoother.
• When very cold, egg-white does not become really stiff when beaten. For that reason, take the eggs out of the refrigerator several hours before use.
• Various recipes only use the egg yolks. The remaining egg white can be used for Omelette Sibérienne and Meringues. Recipes can be found in most cookery books.

Milk

• You can use both pasteurised and sterilised milk. The choice of full cream milk or low fat milk is a question of personal taste. The ice-cream will taste creamier if you use milk with a higher fat content.
• Some recipes require you to add the ingredients to milk which is just below boiling point. Ice-cream keeps longer if made from cooked ingredients.

However, the mixture may start to curdle while being prepared.

You can make the mixture smooth and suitable for processing again by mixing in a blender or food processor for one minute.

Alternatively, you can add 3 ½ fl. oz. (100 cc) of very cold cream and let the mixture cool down quickly, while beating constantly.

Cream

• Always use chilled cream.
- If the recipe calls for "whipped cream", stop beating the cream before it becomes completely stiff. This makes it easier to mix the cream with the other ingredients.
- In summer it is advisable to put the beaters and the bowl in which the cream will be whipped in the refrigerator.
- The fat content of the cream affects the ice-cream: a higher fat content will make the cream richer and creamier.

Sugar

- Use castor sugar because this dissolves more readily. You can also use icing sugar, brown sugar or honey. It is best to grind coarse granulated sugar in a blender or food processor.

- If the sugar content is too low, it will have an adverse effect on the structure and stiffness of the ice-cream.

Fruit

• Fresh fruit makes the tastiest ice-cream which is very nutritious too. However, fruit from a jar or tin is also suitable. Make sure the fruit is well drained before puréeing.
• Summer fruits (e.g. strawberries, raspberries, peaches) are simple to freeze so that you can use fresh fruit all year round. Frozen fruit can be stored for 8 or 9 months in a deep freeze or in the freezer compartment of a or refrigerator.
• Uncooked fruits easily discolour when they are puréed. To prevent discolouring, sprinkle some lemon juice on the pieces of fruit (apple, banana, pear, plum) before puréeing.
• If you wish to add pieces of fruit to the ice-cream, sprinkle them with some sugar to prevent hard ice crystals from forming inside the pieces of fruit during the freezing process.

Alcohol

- Ice-cream mixtures containing alcohol must be processed somewhat longer. The ice-cream will not become as stiff as ice-cream without alcohol.

Syrup

- If you make sorbet ice-cream frequently, you can prepare the syrup in advance and keep it in a tightly sealed bottle in the refrigerator.

To make syrup you need:

• a (stainless steel) pan;
• a stirring spoon;
• for 300 cc (10 ^3/4 fl. oz) syrup: 200 cc (7 fl. oz.) water and 200 g (7 oz.) fine sugar;
• for 450 cc (16 fl. oz.) syrup: 275 cc (10 fl. oz) water and 275 g (10 oz.) fine sugar;
• Put the sugar and the water into the pan and stir well.
• Put the pan on low heat while stirring constantly to dissolve the sugar. Skim off any froth that forms on the surface.
• Boil the sugar mixture for approx. 1 minute.
• Take the pan off the heat and allow the syrup to cool.

Decorating and serving

• The quantities serve 4-5 persons, depending on the presentation and the type of ice-cream.

• You can serve ice-cream in metal or glass coupes, on metal, glass or crystal bowl or on dessert plates. Depending on the type of ice-cream, you could also use fruit cut in halves and hollowed out, such as melon, pineapple, orange, lemon or grapefruit.

• It is advisable to chill the coupes, bowls or hollowed-out fruit in the freezer just prior to serving, so that the ice-cream will melt less rapidly when served.

• Some types of ice-cream (e.g. coffee, mocha and chocolate ice-cream) are less dense than other types. It is best to take these types of ice-cream out of the Ice-Cream Maker and chill them in the freezer half an hour before serving.
• You can make ice-cream balls using an ice-cream scoop. The scoop must be perfectly clean. Dip the scoop in water before scooping out the ice-cream and the balls of ice-cream will be nice and smooth. If you wish to present the ice-cream in a coupe, it is best to put the balls of ice-cream in the freezer for half an hour. This will prevent the ice-cream from melting during the decorating process.
• Ice-cream lends itself well to combinations with pastry, such as profiteroles, cake, meringues and crèpes.
• Decorate the ice-cream with e.g. whipped cream, beaten egg white, sauces or custard.
• Mix the whipped cream with some finely chopped nuts before decorating.
• Take more fruit than indicated by the recipe and use this to decorate the ice-cream. You can also use candied fruit, cocktail cherries or soaked raisins. The taste of the fruit is improved if soaked in a liqueur.

The ice-cream can also be combined with a suitable liqueur.

• Ice-cream can be decorated with chocolate leaves, grated chocolate, nougat, bonbons, shredded coconut or chopped nuts (walnuts, hazelnuts, slivered almonds, pistachio nuts).
• The ice-cream will look even more festive if you decorate it with one or more wafers, biscuits, macaroons or rolled wafers.

Sauces

• Sauces and syrup add a nice touch to the ice-cream. There are many different possibilities: sweet sauces, fruit sauces, fruit syrup.
• There are many types of ready-to-use sauces on the market. But, as is true for ice-cream: home-made sauces are tastier.
• Sauces can easily be prepared a few days in advance and stored in the refrigerator or freezer.

Hot sauces

- If you wish to serve a hot sauce, heat it up slowly. It is best to chill the ice-cream thoroughly in the freezer before pouring the hot sauce over the top. The sauces described below can also be served cold.

- Serve the hot sauce either separately as an accompaniment to the ice-cream, or pour it over the ice-cream just before serving.

Cherry sauce

• Put the juice of one tin of cherries (stoned) in a pan, together with the grated peel of one orange and one lemon.
• Allow the mixture to simmer over a low heat for 10 minutes.
• Strain the mixture.
• Pour half a tablespoon of lemon juice and one teaspoon of orange juice through a sieve into a bowl and mix one teaspoon of cornflour or potato flour with the juice.
• Pour this mixture into the hot cherry juice, stirring constantly.
• Allow the mixture to boil for 1 minute.
• Add sugar to taste and a tablespoon of kirsch, if desired.
• Add the cherries to the sauce just before serving.

Chocolate sauce

• Break 100 grams (3½ oz.) of dark chocolate into pieces.
• Heat 125 cc (4½ fl. oz.) of water together with the chocolate until the mixture boils, stirring until the chocolate is fully melted.
• Add one and a half teaspoons of vanilla sugar.
• Allow the sauce to simmer gently for another minute.
• After the mixture has cooled, add 50 cc (13/4 fl. oz.) of whipped cream. Stir well.

Cold (fruit) sauces

Fresh fruit can be used for these fruit sauces but frozen or tinned fruits can be substituted if desired.

• If fresh fruit is used, add the sugar in the ratio of 50-75 grams (1 ^3/4 - 2 ^2/8 oz.) of sugar to 200 grams (7 oz.) of fruit (depending on the type of fruit used).
• Press the fruit through a nylon sieve to remove the pips. Cool the fruit sauces before serving.
• Do not refreeze fruit sauces made from frozen fruits.
• You can, however, freeze fruit sauces made from fresh fruit.

Children's Party

Use bright, cheerful colours to decorate children's ice-cream. Choose flavours that children love.

For decoration, use whipped cream or ready to serve vanilla custard, chocolate custard or fruit yoghurt.

Decorate the ice-cream with chocolate sprinkles, hundreds-and-thousands, sugar flowers, wafers or small chocolates.

The children can make their own flags, drawings and little parasols beforehand.

Let the children decorate their own ice-cream with chocolate sprinkles, wafers etc.

Some tasty serving suggestions:

• Banana/vanilla ice-cream/chocolate custard
• Chocolate milk/chocolate ice-cream/ chopped nuts.
• Marshmallows/strawberry ice-cream/yoghurt.
• Slice of cake/vanilla ice-cream/fruit sauce.
• Crèpe/yoghurt/fruit ice-cream/icing sugar.

For U.K. only:

Fitting a different plug

This appliance is fitted with a BS 1363 13 Amp. plug.

Should you need to replace the plug, connect the wires as follows:

Brown wire to the Live (L) terminal of the new plug.

Blue wire to the Neutral (N) terminal of the new plug.

Always fit the same value of fuse as that originally supplied with your appliance.

Only use BS 1362 approved fuses.

As a guide only: Appliances under 700 W can have a 3 Amp. fuse (red) and all others should have a 13 Amp. fuse (brown).

When disposing of an old plug (particularly the moulded type which has been cut from the mains cord) always remove the fuse as the plug could be dangerous if ever inserted in a live socket.

Recipes

Lemon sorbet

juice of 12 an orange

175 cc (6 ¼ fl. oz.) fresh lemon juice

300 cc (10 ¾ fl. oz) syrup (see page 7)

12 egg white

Stir the lemon and orange juice through the syrup, mixing thoroughly. Beat the egg white until almost stiff and stir in the mixture. Make sure that all the ingredients are thoroughly mixed. Preparation time: 25 - 35 minutes.

Kiwi sorbet

250 g (9 oz.) fresh peeled kiwifruit

2 tablespoons lemon juice

150 cc (5 13 fl. oz.) syrup (see page 7)

Purée the kiwifruit together with the lemon juice and the syrup. Make sure that all the ingredients are thoroughly mixed.

Preparation time: 25 - 35 minutes.

Banana ice-cream

200 g (7 oz.) ripe bananas

juice of 12 lemon

75 g (2 23 oz.) castor sugar

150 cc (5 13 fl. oz.) milk

50 cc (1 3/4 fl. oz.) cream

Purée the bananas together with the sugar and lemon juice. Mix the banana purée thoroughly with the cream and the milk.

Preparation time: 30 - 35 minutes.

Basic ice-cream

2 egg yolks

250 cc (9 fl. oz.) full cream milk

150 cc (5 13 fl. oz.) cream

75 g (2 23 oz.) castor sugar

5 g ( ^1 / _6 oz.) vanilla sugar

Beat the egg yolks, sugar and vanilla sugar until the mixture is light and frothy. Add the milk, stirring constantly. Whip the cream until it is almost stiff. Combine the whipped cream with the other ingredients, making sure that all the ingredients are thoroughly mixed.

Preparation time: 40 - 50 minutes.

Tip: You can combine the basic ice-cream mixture with e.g.

- 30 g (1 oz.) chopped walnuts, hazelnuts, peanuts

- 40 g (1½ oz.) chopped candied fruit

- 30 g (1 oz.) coarsely chopped dark chocolate or 8 g (¼ oz.) cinnamon.

Selected ingredients should be added to the mixture halfway through the preparation time, except for cinnamon, which can be mixed with the egg yolks.

Vanilla ice-cream

4 egg yolks

65 g (2 ^1/3 oz.) castor sugar

5 g (1/6 oz.) vanilla sugar

200 cc (7 fl. oz.) full cream milk

125 cc (4½ oz.) cream

Put the egg yolks, sugar and vanilla sugar into a bowl. Beat with the mixer until the egg yolks are almost white. Gently heat the milk. Beat the cream through the egg yolk mixture and then add it gradually to the hot milk. When the ingredients are thoroughly mixed, pour the cream into a pan.

Heat the mixture at a moderate temperature for about 2 minutes, stirring constantly. Make sure the mixture does not boil. Allow the mixture to cool to refrigerator temperature.

Preparation time: 40 - 45 minutes.

Chocolate ice-cream

1 egg yolk

70 g (2½ oz.) castor sugar

15 g (½ oz.) cocoa

200 cc (7 fl. oz.) full cream milk

125 cc (4½ fl. oz.) cream

Beat the egg yolks with the sugar, cocoa and 50 cc of the milk until the cocoa has dissolved, then add the rest of the milk and stir thoroughly. Beat the cream until almost stiff. Add the cocoa mixture to the whipped cream. Make sure that all the ingredients are thoroughly mixed.

Preparation time: 40 - 45 minutes.

Tip: You can add to the chocolate ice-cream mixture e.g. 30 g (1 oz.) coarsely chopped roasted hazelnuts or almonds. Add the selected ingredient to the bowl halfway through the preparation.

Mocha ice-cream

1 egg yolk

6 g ( 15 oz.) instant coffee

70 g (2½ oz.) castor sugar

200 cc (7 fl. oz.) full cream milk

150 cc (5 ^1/3 fl. oz.) cream

5 g (1/6 oz.) vanilla sugar

Dissolve the coffee in 1 tablespoon of warm water and allow it to cool. Beat the egg yolks with the sugar, the dissolved coffee and the milk. Whip the cream until it is almost stiff. Combine the coffee mixture with the whipped cream. Make sure that all the ingredients are thoroughly mixed.

Preparation time: 40 - 50 minutes.

Tip: You can add to the mocha ice-cream e.g. 40 g chopped white chocolate, butterscotch chocolate or dark chocolate.

Add the selected ingredient to the bowl halfway through the preparation.

■ Fruit yoghurt ice-cream

175 g (6 ¼ oz.) fruit, e.g.: bilberries, raspberries or strawberries

80 g (3 oz.) castor sugar

50 cc (1 3/4 fl. oz.) cream

250 cc (9 fl. oz.) yoghurt

2 tablespoons lemon juice

Wash the fruit. Purée the fruit with the sugar and lemon juice. Add the fruit mixture to the yoghurt and cream. Make sure that all ingredients are thoroughly mixed.

Preparation time: 30 - 40 minutes.

Airy strawberry ice-cream/strawberry mousse

300 g (10 34 oz) strawberries

180 cc (6½ fl. oz) syrup (See page 7)

juice of 12 lemon

2 egg whites (of small eggs)

30 cc (1 fl. oz.) cream

Wash the strawberries. Purée them together with the lemon juice and the syrup. Beat the egg whites until almost stiff. Stir the strawberry mixture into the beaten egg whites and then pour in the cream. Make sure that all ingredients are thoroughly mixed.

Preparation time: 40 - 50 minutes.

Strawberry ice-cream

200 g (7 oz.) fresh strawberries

70 g (2½ oz.) castor sugar

1 tablespoon lemon juice

1 egg yolk

175 cc (6 ¼ fl. oz.) full cream milk

50 cc (1 3/4 fl. oz.) cream

Wash the strawberries. Purée them together with the lemon juice and the milk. Beat the egg yolks with sugar. Whip the cream until almost stiff.

Combine the strawberry mixture, the whipped cream and the egg yolks. Make sure that all ingredients are thoroughly mixed.

Preparation time: approx. 30 - 40 minutes.

Tip: Instead of strawberries you may use puréed blueberries, bilberries, raspberries or blackberries.

Pineapple ice-cream pudding

175 g (6 ¼ oz.) fresh pineapple

100 g (3½ oz.) icing sugar or castor sugar

250 cc (9 fl. oz.) cream

12 tablespoon lemon juice

Peel the pineapple and remove the hard centre and the eyes. Purée the pineapple together with the sugar and the lemon juice. Partially whip the cream. Stir the pineapple mixture into the whipped cream. Make sure that all ingredients are thoroughly mixed.

Preparation time: approx. 45 - 55 minutes.

Tip: Ice-cream cake "Caprice"

(serves approx. 6 persons)

pineapple ice-cream pudding

1 loose-based cake tin, 20-22 cm in diameter greaseproof paper

1 sponge cake

4 pineapple slices

1½ tin of mandarins

mint leaves if desired

First, line the tin with greaseproof paper. Line the bottom of the tin with a round piece of paper and the sides with one long strip of paper. Put the lined tin in the freezer for about half an hour before filling it, so that the ice will not melt when it comes into contact with the tin.

To fill the tin: Slice the sponge cake into 2 layers and place one layer on the bottom of the tin.

Sprinkle the bottom layer with liqueur if desired.

Cover the cake with a layer of ice-cream and then place the second layer of cake on top. Cover the tin with paper. Put the cake in the freezer for about 1 hour (depending on how hard the ice cream is).

Before serving, place the serving plate in the refrigerator for a while.

You can decorate the cake as desired, with fruits and/or whipped cream.

Sugar-free ice-cream

Makes 4 portions (± 400 ml)

150 cc (5 ½ fl. oz.) full cream milk

30 cc (1 fl. oz.) cream

30 g (1 oz.) Sionon artificial sweetener (powdery) 1 egg

10 drops vanilla essence

Beat the egg with the milk, the artificial sweetener and the vanilla essence until frothy. Whip the cream until almost stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed.

Preparation time: approx. 30 - 40 minutes.

In this sugar-free recipe the amount of carbohydrates (= sugar and starch) per portion is so little that one portion hardly affects the blood sugar level. One portion can therefore be eaten without having to cut out anything from the diabetic diet. If Sionon is not available you may replace it by a comparable powdered sweetening agent. For a proper consistency of the ice-cream you need a powder sweetener which has a volume comparable to that of ordinary sugar. For this reason compact sweeteners (e.g. Aspartame) cannot be used for ice-cream making. Ask your chemist, pharmacist or diecition for advise.

Nowadays diabetics can also eat food that has been sweetened with ordinary sugar. However, some guidelines do apply in that case. For further information, we recommend that you consult your G.P. or dietician.

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