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 :


 

 

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.
    Ingredients IM280 series
  Large ripe banana 1 and half
  Semi skimmed milk 250g
  Double cream 125 ml
  Caster sugar 75g

Raspberry Yoghurt Ice

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.        Ingredients IM280 series
  Fresh raspberries 300g
  Caster sugar 125g
  Natural yoghurt 375 ml

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.
       Ingredients IM280 series
  Semi skimmed milk 300 ml
  Caster sugar 75g
  Double cream 325 ml
  Peppermint essence Few drops
  Grated chocolate 75g

Strawberry Ice Cream

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.        Ingredients IM280 series
  Fresh strawberries 450g
  Caster sugar 125g
  Double cream 150 ml
  Lemon juice Juice half large lemon

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.
       Ingredients IM280 series
  Granulated sugar 300g
  Water 300 ml
  Orange juice Juice 1 small orange
  Lemon juice 250 ml
  Egg white Half large egg white

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.
       Ingredients IM280 series
  Egg yolks 4
  Caster sugar 100g
  Semi skimmed milk 300 ml
  Double cream 300 ml
  Vanilla essence 2.5 ml


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