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Ice Cream Maker
The white IM280 can give you delicious home made ice cream in 15-30 minutes, thanks to its fast freezing, double insulated 1.5 litre freezer bowl. The wide chute makes it easy to add ingredients while the ice cream is being mixed. And the non-stick bowl makes the ice cream easy to serve too.
Ice Cream Recipes :
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Recipes
Banana Ice Cream
Mash the bananas until smooth. Mix in the milk, double cream and sugar.
Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved. |
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Ingredients |
IM280 series |
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Large ripe banana |
1 and half |
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Semi skimmed milk |
250g |
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Double cream |
125 ml |
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Caster sugar |
75g |
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Raspberry Yoghurt Ice
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Mash the raspberries or puree them. For a smooth result remove the pips by sieving. Add the sugar and natural yoghurt and mix together. Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved. |
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Ingredients |
IM280 series |
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Fresh raspberries |
300g |
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Caster sugar |
125g |
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Natural yoghurt |
375 ml |
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Chocolate Mint Ice Cream
Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolved, then leave until cold. Stir the cream and peppermint essence into the cooled milk.
Pour the mixture into the freezer bowl with the paddle running. When the mixture starts to freeze add the grated chocolate down the chute. Allow to freeze until the desired consistency is achieved. |
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Ingredients |
IM280 series |
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Semi skimmed milk |
300 ml |
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Caster sugar |
75g |
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Double cream |
325 ml |
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Peppermint essence |
Few drops |
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Grated chocolate |
75g |
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Strawberry Ice Cream
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Puree the strawberries until smooth, add the remaining ingredients. Pour the mixture into the freezer bowl with the paddle running. Allow the mixture to freeze until the desired consistency is achieved. |
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Ingredients |
IM280 series |
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Fresh strawberries |
450g |
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Caster sugar |
125g |
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Double cream |
150 ml |
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Lemon juice |
Juice half large lemon |
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Lemon Sorbet
Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the mixture to the boil and allow to boil for 1 minute.
Remove from heat and allow to cool. Add the orange and lemon juice. Whisk the egg white until almost stiff and then stir into the lemon mixture.Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved. |
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Ingredients |
IM280 series |
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Granulated sugar |
300g |
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Water |
300 ml |
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Orange juice |
Juice 1 small orange |
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Lemon juice |
250 ml |
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Egg white |
Half large egg white |
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Custard Based Vanilla Ice Cream
Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to boiling point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir constantly until the mixture thickens and forms a film over the back of the spoon.
Do not let it boil or the mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla essence. Pour the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is achieved. |
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Ingredients |
IM280 series |
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Egg yolks |
4 |
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Caster sugar |
100g |
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Semi skimmed milk |
300 ml |
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Double cream |
300 ml |
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Vanilla essence |
2.5 ml |
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