Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK
www.kenwood.co.uk
4786/1
IM200 series
2 Hold the lid at the back above the
cord outlet, then pull the lid away
from the power unit .
3 Wash the lid then dry thoroughly.
power unit
●
Wipe with a damp cloth, then dry.
service and customer
care
●
If the cord is damaged it must, for
safety reasons, be replaced by
KENWOOD or an authorised
KENWOOD repairer.
UK
If you need help with:
●
using your ice-cream maker
●
servicing or repairs (in or out of
guarantee)
call Kenwood Customer Care on
023 92392333. Have your
model number ready - it is
located on the underside of the
power unit.
Eire
●
See our advertisement in Golden
Pages.
other countries
●
Contact the shop where you
bought your machine.
guarantee (UK only)
If your ice-cream maker goes
wrong within one year from the
date you bought it, we will repair
or replace it free of charge
provided:
●
you have not misused, neglected
or damaged it;
●
it has not been modified (unless by
Kenwood);
●
it is not second-hand;
●
it has not been used
commercially;
●
you have not fitted a plug
incorrectly; and
●
you supply your receipt to
show when you bought it.
This guarantee does not affect
your statutory rights.
recipes
banana ice-cream
2 ripe bananas
200ml semi skimmed milk
100ml double cream
50g caster sugar
Mash the bananas until smooth.
Mix in the milk, double cream and
sugar. Pour into the bowl with the
paddle running. Allow to freeze
until the desired consistency is
achieved.
raspberry yoghurt ice
200g raspberries, thawed if frozen
75g caster sugar
250ml natural yoghurt
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 into the bowl with
the paddle running. Allow to
freeze until the desired
consistency is achieved.
chocolate mint ice
cream
225ml semi skimmed milk
50g caster sugar
225ml double cream
few drops peppermint essence
75g grated plain chocolate
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 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.
strawberry ice cream
350g fresh strawberries
75g caster sugar
200ml whipping cream
juice
1
⁄2 lemon
Puree the strawberries until
smooth, add the remaining
ingredients. Pour the mixture into
the bowl with the paddle running.
Allow the mixture to freeze until
the desired consistency is
achieved.
low fat vanilla ice cream
500ml skimmed milk
50g caster sugar
75ml dried skimmed milk powder
2.5ml vanilla essence
Place the milk and sugar into a
saucepan , sprinkle the dried milk
powder over the top. Place over a
low heat and stir until both the
sugar and milk powder are
dissolved, being careful not to let
the mixture boil. Remove from
heat and allow to cool. Stir in the
vanilla essence. Pour the mixture
into the bowl with the paddle
running. Allow to freeze until the
desired consistency is achieved.
lemon sorbet
200g granulated sugar
200ml water
juice of
1
⁄2 orange
175ml lemon juice (approximately
4 lemons)
1
⁄2 egg white
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
bowl with the paddle running.
Allow to freeze until the desired
consistency is achieved.
custard based vanilla
ice cream
3 egg yolks
75g caster sugar
225ml semi skimmed milk
225ml double cream
2.5ml vanilla essence
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
bowl with the paddle running.
Allow to freeze until the desired
consistency is achieved.
