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Kenwood IM200 1.1 Litre Ice Cream Maker
- Fresh homemade ice cream in just 25-40 minutes
- 1.1 Litre capacity
- Fast-freezing insulated bowl
- Removable clear lid
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The Kenwood IM200 Ice Cream Maker allows you to use your own ingredients and recipes to make homemade ice cream, sorbet or frozen yoghurt, ready in 25-40 minutes.
The IM200 keeps the mixture moving while it freezes, which aids the creation of smooth ice cream. It makes up to 1.1 Litres per freeze and its wider feed tube allows you to add ingredients during the freezing process.
This ice cream maker has a double-insulated freezer canister that can be kept in your freezer ready for use. The bowl should be placed in the freezer 24 hours in advance and can be cleaned at room temperature with a cloth and warm water.
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It is good at what it does, but I don't think it gets too much use so can't comment on durability. It is however easy to use and has never turned out anything less than great textured ice cream. It is a little noisy while running but that is to be expected.
Yes it's noisy in operation but you don't need to sit & listen to it, just walk away for half an hour till your waistline expanding frozen sweet is made or your sorbet. I would add make sure you put the motor component on right, ie engage with the 3 slots or the unit will wind in the cable.
With regards the recipes supplied, I never used them but my own. I have to say though I've gained fat since getting the machine, yes I could make healthier icecreams but... I do find I need more self control in when I have a batch made.If you keep it in the insulated bowl there is a delay in between fancying some & putting't into the plate as it freezes 'hard'.
The 1.2litre capacity is ok, more would be nice or would it?.
All in all it's an ok piece of kit it takes the arm-work out of making a relatively ice crystal free fattening concoction.
I was warned not to buy the machine, but I decided to go for it, I can see why now why the warnings ;-)
Update Aug 2011.
I continue to love this little machine and am starting to buy extra ones as presents for friends and family. Each new batch of ice cream, sorbet or frozen yoghurt becomes my favourite - Dulce de leche, lemon curd, strawberry, peach/apricot.... the list is becoming very long!
Major tip I have discovered, particularly for sorbets, but also as a way of keeping your icecream scoopable once it has been in the freezer a while: liquid glucose. You only need a spoonful in each recipe, but it prevents big ice-crystals forming and keeps everything soft enough without being sloppy.
After reading the instructions it says that it takes 30-40 minutes to make, but on my first use my ice cream was ready within 15 mins. This i knew cause the paddle had become stuck/set in the ice cream. Though if this happens it's not a reason to panic - it just means that your ice cream is ready. It all depends on the type of cream used. I used heavy double cream and milk 50/50 and it works brilliantly.Although i will try other types of cream or custard base receipes.
Just remember to leave bowl for 24 hrs in freezer and when using turn on machine first before adding any mixture or it will stick to the side of bowl!! Kenwood IM200 Ice Cream Maker, 0.8 litre, 8W
All in all and easy machine to use.
For example, I added thinly-sliced strawberry pieces to a basic vanilla ice cream mix, and after about 10 minutes churning it stopped - the motor does this when it's overworked, and it won't re-start It simply doesn't have the power to churn a mixture with solids when the mixture is starting to solidify as it freezes.
At this point there's nothing you can do - the machine is now useless. You have to now decant the half-made mix and try to mix it yourself and put it into the freezer - so you might as well have saved yourself the cost+time of buying this useless item.
Also, your next problem is removing the flimsy plastic paddle without snapping it as it is now stuck in the solid mix...
Note to self : you get what you pay for.