IceCreamer recipe booklet
In our CASO Design recipe booklet for the “IceCreamer” you will find delicious & creative ice cream recipes. Click here for the free download:
We offer to extend your existing product warranty for 12 months.
Ready for immediate use, without pre-cooling.
High quality workmanship – stainless steel housing
CASO Design ice cream and yogurt maker “IceCreamer” – Melt in your mouth.
With the practical 2-in-1 ice cream and yoghurt maker, you can prepare homemade ice cream creations, sorbet, frozen yoghurt, natural yoghurt etc. to your own taste, easily and without artificial additives.
CASO Design IceCreamer – Highlights:
- Produces up to 2 liters of ice cream or yoghurt
- 4 programs for the fully automatic production of ice cream or yoghurt
- Fast, delicious and individual: creamy ice cream creations in 30-60 minutes, finest yoghurt in 5-8 hours
- No pre-cooling necessary thanks to powerful compressor technology and 180 watts of cooling power
- Suitable for cow’s and plant milk
- Intuitive and clear operation
- Removable ice cream container
- Incl. ice cream scoop and measuring cup
- Housing made of high-quality stainless steel
- Ingredients can be added during operation via the refill flap
- With practical post-cooling function for up to 60 minutes
Want some fancy homemade ice cream?
No problem: With the IceCreamer from CASO Design, you can realize your very own recipe ideas. Whether it’s regular ice cream, fluffy soft ice cream, fruity sorbet, creamy yogurt or refreshing frozen yogurt – anything is possible, because the IceCreamer is a real all-rounder. And the best thing is: you can start right away, no pre-cooling is necessary.
Your ideas, your rules.
You can make your favorite creations with cow’s milk or plant based milk. And if you suddenly have new idea, you can always add more ingredients via the practical refill flap – just the way you like it. Once your dream ice cream is ready, you can keep it cool in the IceCreamer for up to 60 minutes – perfect for your next ice cream party with friends.
Recipe Idea: Blackberry Ice Cream (#purple #icecream)
Ingredients:
- 500 g blackberries
- 350 ml milk
- 350 ml cream
- 1 vanilla pod
- 250 g sugar
- 5 egg yolks
- 2 ts lemon juice
Preparation:
- Purée the blackberries to a thick puree and strain them through a sieve into a large bowl.
- Scrape out the vanilla pulp. Heat the milk, cream and vanilla pulp in a pot (do not boil).
- Whisk egg yolks with sugar in a bowl and add 3-4 tablespoons of the milk-cream mixture. Slowly add the rest of the mixture while stirring
- Pour into a clean pot and heat gently (do not boil) so the mixture thickens but does not clump.
- Once mixture thickens, remove from heat, pour into a cold bowl and let cool. Stir the mixture occasionally.
- Add blackberry puree and lemon juice and freeze in ice cream maker for about 45 minutes
Recipe idea: Franzbrötchen ice cream
Ingredients for Franzbrötchen ice cream:
- 600 ml whipping cream, 35 % fat content (pastry cream)
- 400 g sweetened condensed milk
- 2 tsp vanilla extract
- pinch of salt
- 6 mini or 3 normal French rolls
Preparation:
- Simmer the Franzbrötchen with the whipped cream for approx. 10 minutes, then strain the cream and chill.
- While the cream is cooling, pour the condensed milk, vanilla extract and salt into a large bowl.
- Whip the cooled whipped cream until soft peaks form – do not whip until stiff.
- Then stir in half of the cream with a mixer until everything is homogeneous, this serves to loosen the condensed milk.
- Fold in the remaining half of the whipped cream with a spatula until everything is well combined.
- Pour the ice cream mixture into an ice cream container and leave to run on the “creamy ice cream” fully automatic program for 60 minutes. In the last 10 minutes, add the Franzbrötchen pieces.
- Top the finished ice cream with more French rolls and serve.
Ingredients for 12 small French rolls, for the puff pastry:
- 250g flour
- 115g milk, cold
- 35g sugar
- 40g butter, room temperature
- 1/2 cube fresh yeast
- 100g butter for the butter plate
For the filling:
- 60g butter, browned
- 4 tsp cinnamon + 2 tsp sugar
- 1 sachet vanilla sugar
Preparation:
- Place the flour and salt in a large mixing bowl. In another bowl, crumble the yeast into the cold milk, add the sugar and mix together until the yeast has dissolved. Then add the milk mixture and the butter at room temperature to the flour bowl.
- Using a food processor, knead everything at a low speed with the dough hook for 4 minutes, then again at a higher speed for 6 minutes until a smooth, elastic dough is formed.
- Shape the dough into a ball and place in cling film in the fridge for 20 minutes.
- For the butter slab, roll out 100g of butter between two pieces of baking paper to form a square. Place the butter slab in the freezer to cool.
- Roll out the chilled dough on the work surface into a large rectangle – so that the butter plate fits inside – with an even thickness.
- Place the slab of butter in the middle of the dough and fold the edges of the dough over the butter so that it is completely covered by the dough. Important: The dough should not have any openings or tears so that no fat can escape.
- Now roll out the Danish pastry as follows. Carefully roll out the butter dough packet into a large rectangular sheet, then fold a third of the dough over the middle third of the dough and finally fold the last third over it. Leave the pastry sheet to cool in the fridge for 20 minutes.
- Repeat the toasting process twice more, each time allowing 20 minutes to cool. After the last cooling time, roll out the dough into a 4 mm thick rectangle and apply the liquid nut butter with a brush.
- Then sprinkle the brushed dough evenly with the cinnamon and sugar mixture and the vanilla sugar.
- Now roll up the dough from the long side and cut into 4-5 cm wide pieces, making the cut at a slight angle. Press the pieces through to the bottom with a wooden spoon handle.
- Leave the French rolls to rise for a further 30 minutes on a baking tray lined with baking paper.
- Meanwhile, preheat the oven to 200°C top/bottom heat. After 30 minutes of rising time, bake the French rolls for 12-14 minutes until golden brown.
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