Ice Cream & Gelato Professional

Ice Cream & Gelato Professional

Prepare 1.5L of delicious homemade ice cream, gelato, sorbet or frozen yoghurt in as little as 40 minutes with no need to pre freeze bowl.

  • Gelato and Ice Cream Professional - Silver - ICE100BCU
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Churns to the perfect consistency every time.
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Use the ice cream paddle for a lighter texture – perfect for delicious ice cream.
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Use the gelato paddle for a rich, soft texture – perfect for gelato and sorbet.
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Packaging
  • Gelato and Ice Cream Professional - Silver - ICE100BCU
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Churns to the perfect consistency every time.
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Use the ice cream paddle for a lighter texture – perfect for delicious ice cream.
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Use the gelato paddle for a rich, soft texture – perfect for gelato and sorbet.
  • Cuisinart Ice Cream & Gelato Professional ICE100BCU - Packaging
  • Cuisinart Ice Cream & Gelato Professional

£250.00

CODE: ICE100BCU


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Key Features:

  • 1.5L of delicious, homemade ice cream or gelato in as little as 40 minutes.
  • Professional compressor system means no need to pre-freeze the bowl.
  • Create delicious ice cream, rich gelato, refreshing sorbet or frozen yoghurt using fresh ingredients.
  • Fully automatic and easy to use - simply select your recipe, add ingredients and press to start.
  • Includes 2 professional, robust mixing paddles for ice cream and gelato, specially designed to give your recipe the perfect consistency.
  • Keep cool feature keeps your recipe frozen for up to 10 minutes after mixing.
  • Add extra ingredients or toppings during mixing for extra flavour.
  • Easy clean, removable paddles, lid and bowl.
  • 5 year guarantee.
More features >>

There is no substitute for delicious homemade ice cream, made using your choice of fresh ingredients. With the Cuisinart Ice Cream & Gelato Professional it couldn’t be easier to experiment with different flavours and textures. The instant freeze bowl means there is no need to pre-freeze in advance so you can prepare batch after batch of your favourite frozen desserts, each ready in as little as 40 minutes.

The machine comes with 2 specialist mixing paddles to give the perfect texture to your frozen dessert. The ice cream paddle incorporates more air during mixing to give ice cream a lighter texture. The gelato paddle is perfect for gelato and sorbet, incorporating less air and leaving the gelato denser than ice cream with a silkier, softer texture.

At the end of churning you can enjoy your dessert immediately if you prefer a soft serve, or the machine will keep your dessert frozen for a further 10 minutes whilst you transfer to the freezer to enjoy later with a firmer consistency.

Features
  • 1.5L of delicious, homemade ice cream or gelato in as little as 40 minutes.
  • Professional compressor system means no need to pre-freeze the bowl.
  • Create delicious ice cream, rich gelato, refreshing sorbet or frozen yoghurt using fresh ingredients.
  • Fully automatic and easy to use - simply select your recipe, add ingredients and press to start.
  • Includes 2 professional, robust mixing paddles for ice cream and gelato, specially designed to give your recipe the perfect consistency.
  • Keep cool feature keeps your recipe frozen for up to 10 minutes after mixing.
  • Add extra ingredients or toppings during mixing for extra flavour.
  • Easy clean, removable paddles, lid and bowl.
  • 5 year guarantee.
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Recipes

Blackberry and Apple Crumble Ice Cream

Created by:

  • For the vanilla custard
  • 350ml double cream 
  • 300ml whole milk
  • 100g caster sugar
  • 1 vanilla pod, seeds scraped
  • 5 large egg yolks

For the blackberry and apple compote

  • 275g sharp apples such as Braeburn or Cox, peeled, cored and cut into 1cm cubes 
  • 1 tbsp caster sugar
  • 150g blackberries

For the crumble

  • 40g plain white flour
  • ½tsp ground cinnamon
  • 30g salted butter, cubed 
  • 2 tbsp oats
  • 1 tbsp flaked almonds 
  • 1 tbsp soft brown sugar
  • 2 tsp demerara sugar
  1. For the compote, combine the apples, sugar and 1 tbsp water in a saucepan.
  2. Cook for 5 or 6 minutes over a medium heat, stirring occasionally, until the apples are softened with some texture.
  3. Stir in the blackberries and cook for 1 minute more, then remove from the heat and allow to cool.
  4. In a saucepan, gently warm the cream, milk, 65g of sugar, vanilla pod and seeds until the sugar has dissolved. Remove from the heat, cover and leave to steep for 15 minutes then remove the vanilla pod.
  5. Whisk together the egg yolks and the remaining sugar. Gently reheat the milk mixture, then pour over the eggs, whisking to combine.
  6. Return to the saucepan and cook for about 8 minutes, stirring continuously until the custard is thick and glossy, and coats the back of a spatula.
  7. Remove from the heat and allow to cool completely at room temperature before refrigerating for at least five hours or until ready to use.
  8. Preheat the oven to 350F/180C/160C fan and line a baking tray with parchment paper.
  9. In a small bowl, stir together the flour and cinnamon. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the oats, almonds and sugars. Spread evenly over the tray and bake for 15 minutes or until crisp and golden. Allow to cool completely.
  10. Churn the chilled vanilla custard in your Cuisinart Ice Cream & Gelato Professional for 40 minutes, or until smooth and thick.
  11. One minute before it is ready, pour in the blackberry and apple compote.
  12. Scrape the ice cream into a large, freezeable container and stir in most of the crumble mixture, reserving some for garnish.
  13. Freeze until set – at least two hours.
  14. When ready to serve, scoop the ice cream into bowls and scatter over the remaining crumble. The ice cream will keep in the freezer for up to two weeks.
How To

Cuisinart Ice Cream & Gelato Professional