RPM-KI15 ICE CREAM MAKERMake a wide range of delectable frozen desserts in 20 to 60 minutes with this self-cooling ice cream maker. No pre-freezing needed, built-in compressor freezer allows continuous usage. Make premium ice cream, sorbet, sherbet, frozen yogurt and many more, all in less than...
RPM-KI15 ICE CREAM MAKER
Make a wide range of delectable frozen desserts in 20 to 60 minutes with this self-cooling ice cream maker. No pre-freezing needed, built-in compressor freezer allows continuous usage. Make premium ice cream, sorbet, sherbet, frozen yogurt and many more, all in less than an hour! Features digital timer with auto shut-off and stand-by cooling mode.
Stainless Steel body and contemporary dual-color design.Features and Functions
· 1.5 quarts capacity
· Self-Cooling system: no pre-freezing needed
· Automatic timer with auto shut-off (10, 20, 30, 40, 50 and 60 minutes)
· Transparent lid and removable bowl
· Easy assembly and disassembly
· Cooling temperature: -0.4°F to - 31°F
· Stainless steel body
· Digital controls with soft-touch buttons
· ETL certified
Specifications |
| Power consumption | 150 W |
| Power | 110V / 60Hz |
Capacity | 1.5 quarts |
| Cooling temperature | -0.4°F to - 31°F |
| Unit dimension (inches) | 14.57W x 11.22D x 12.2 H |
| Shipping dimensions (inches) | 18 x 14 x 15 |
| Unit weight | 25 lbs |
| Gross weight | 33 lbs |
RECIPES;
VANILLA ICE CREAM
(Makes ten 1/2-cup servings)
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 /2 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until
sugar is dissolved (about 1 – 2 minutes on low speed). Stir in the heavy cream and vanilla
extract. Turn on the Ice Cream maker and pour mixture into the removable bowl through the
ingredient spout. Let the mixture thicken, about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 239 (68% from fat) Carbohydrates 17g Protein 2g Fat 18g
Saturated fat 11g Cholesterol 69mg Sodium 30mg
Variations:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract
(to taste). Chop up to 4-oz of your favorite bittersweet or semi-sweet chocolate bar into tiny
uneven pieces. Add the chopped chocolate during the last 5 minutes of freezing.
Butter Pecan: Melt 1 stick of unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped
pecans and 1 teaspoon kosher salt. Cook over medium-low heat, stirring frequently until the
pecans are lightly browned. Remove from heat and strain (the butter is now pecan
flavor-infused and may be reserved for other uses). Allow the pecans to cool completely.
Add the toasted butter pecans during the last 5 minutes of freezing.
Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite candy during the
last 5 minutes of freezing.
FRESH STRAWBERRY ICE CREAM
(Makes ten 1/2-cup servings)
250g or 1 pint fresh ripe strawberries, stemmed and sliced
3/2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the lemon juice with 1/3 cup of the sugar, add the strawberries and stir
gently. Allow the strawberries to macerate in the juice for 2 hours. Drain and save the juice.
In a medium bowl, use a hand mixer or a whisk to combine milk and remaining sugar until the
sugar is dissolved (about 1 – 2 minutes on low speed). Stir in the heavy cream, juice from the
strawberries and vanilla. Turn on the Ice Cream maker and pour mixture into the removable
bowl through the ingredient spout. Let the mixture thicken, about 50 – 60 minutes. Add the
sliced strawberries during the last 5 minutes of freezing.
Note: This ice cream will have a “natural” pale pink appearance from the strawberries. If a
deeper pink is desired, sparingly add drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) Carbohydrates 20g Protein 2g Fat 15g
Saturated fat 10g Cholesterol 57mg Sodium 26mg
FRESH LEMON SORBET
(Makes ten 1/2-cup servings)
2 cups sugar
2 cups water
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer without stirring until sugar dissolves (about 3 – 5 minutes). Cool
completely. This is known as Simple Syrup and may be made ahead (and in larger quantities) to
have on hand. Keep refrigerated until ready to use.
When cooled, add the lemon juice and zest; stir to combine. Turn on the Ice Cream maker and
pour mixture into the removable bowl through the ingredient spout. Let the mixture thicken,
about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 204 (0% from fat) Carbohydrates 52g Protein 19g Fat 0g
Saturated fat 0g Cholesterol 0mg Sodium 2mg
STRAWBERRY BANANA SMOOTHIE
1 banana
1/2 cup fresh or frozen strawberries
8 oz. milk
Blend ingredients in a blender or food processor until smooth (about 20-30 seconds). Turn on
the Ice Cream maker and pour mixture into the removable bowl through the ingredient spout.
Let the mixture thicken to desired consistency, about 10-20 minutes. Serve immediately.
VERY BERRY SMOOTHIE
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
1 banana
1/2 cup yogurt
1 cup milk
Blend ingredients in a blender or food processor until smooth (about 20-30 seconds). Turn on
the Ice Cream maker and pour mixture into the removable bowl through the ingredient spout.
Let the mixture thicken to desired consistency, about 10-20 minutes. Serve immediately.
CALL TOLL FREE FOR MORE INFORMATION 1-(800) 993-8363
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