A Cool Piece of Kitchen Equipment! – I’ve always fancied the idea of an ice cream machine – one that actually freezes the mix, and doesn’t require storing a great big metal bowl in your freezer. Chefs I worked with in the past often had these wonderful pieces of kitchen equipment, but they came at a price – one that really could only be justified by a professional. Until now…
I’m delighted to report that you can now obtain a super easy, really quick and efficient ice cream machine for under £300. When you consider the price of some pieces of kitchen equipment, and look at the quality of this machine, it’s a bargain. With the ability to create two litres of ice cream in under 60 minutes and craft the finest homemade yoghurt in just 5-8 hours, the CASO IceCreamer makes indulgence effortless. With a powerful 180-watt compressor, there’s no need to pre-freeze the bowl – just add your ingredients and go! Whether you prefer dairy or plant-based milk, this versatile machine caters to all.
Designed for ease of use, it features a sleek stainless-steel housing, an intuitive LED interface, and a handy ingredient hatch which lets you fold in fresh fruits, crushed cookies, or decadent swirls of caramel during the churning process. It also includes a removable ice cream container, scoop, and measuring cup for ultimate convenience. When left in the IceCreamer, the practical 60-minute aftercooling function ensures your frozen treats stay perfectly chilled for casual gatherings or impromptu dessert moments with family and friends!
With four Fully Automatic Programmes to ensure perfect results every time, the CASO IceCreamer also makes your own recipes effortlessly. From regular or soft serve ice cream with a twist of lavender and honey to zesty sorbet, or mixed berry frozen yoghurt, anything is possible.
In fact my very first venture with the machine was a Greek yogurt and stem ginger ice cream. It was a doddle, just a tub of Greek yogurt and some chopped stem ginger (I always use Opies). The result was really delicious – we ate a healthy amount and then I popped the rest into the freezer.
The new CASO IceCreamer is £279.99 from casodesign.co.uk
A Delicious Recipe to Try
There’s a fabulous newly published book by Ghillie Basan – The Moroccan Cookbook (Lorenz Books). I’ll be writing a full review of course, but in the meantime, I couldn’t resist sharing this recipe with you.
Almond and pistachio ice creams
“Creamy green pistachio ice cream and snowy almond ice cream are legendary ancient culinary delights of the Arabian Empire, adopted from the Persians. These refreshing modern versions are equally cooling in the heat of the day and provide a memorable finale for a Moroccan meal. All ice creams can be made and whisked by hand but, for a really smooth texture, you need to rely on the modern ice cream machine.”
Serves six to eight
For the almond ice cream:
150g/5oz/1¼ cups blanched almonds, finely ground
300ml/½ pint milk
300ml/½ pint double cream
4 egg yolks
175g/6oz caster sugar
30–45ml/2–3 tbsp orange flower water
2–3 drops almond essence
For the pistachio ice cream:
150g/5oz/1¼ cups blanched pistachio nuts, finely ground
300ml/½ pint milk
300ml/½ pint double cream
4 egg yolks
175g/6oz sugar
30–45ml/2–3 tbsp rose flower water
green food colouring (optional)
To make the almond ice cream, put the almonds in a pan with the milk and cream, and bring to the boil. In a large bowl, beat the egg yolks with the sugar, then pour in the hot milk and cream, beating all the time. Pour the mixture back into the pan and stir over a low heat until it thickens slightly. Take care not to overheat the custard as, if it approaches simmering point, it will curdle. Stir in the orange flower water and almond essence and leave the mixture to cool. Pour the cold mixture into a bowl or freezer container and chill, then freeze. Whisk the mixture thoroughly after about 1 hour, when it should be icy around the edges. Continue to freeze the ice cream, whisking two or three times, until it is smooth and very thick. Then return it to the freezer and leave for several hours or overnight. Alternatively, churn the mixture in an ice cream maker.
Make the pistachio ice cream in the same way as the almond ice cream, using the pistachio nuts instead of the almonds and rose water instead of the orange flower water and almond essence. Add a little green food colouring to the pistachio ice cream, if you like. Remove both batches of ice cream from the freezer 10–15 minutes before serving and allow to soften slightly.
The Seasoned Gastronome