Breville Smart Scoop Ice Cream Compressor

This fully automatic ice cream maker from Breville blends frozen desserts, from sorbet to ice cream to gelato, in your choice of consistency, from soft-serve style to hard pack, in less than an hour.

• Fully automatic, compressor-driven ice cream maker produces velvety frozen treats with no prefrozen bowls required.
• Twelve settings, from super soft to extra-firm, allow you to make ice cream in consistencies ready to eat, ready for making ice cream sandwiches and molded ice cream cakes, or to store for later.
• "Hold" feature keeps ice cream at preferred consistency for up to three hours.
• Includes one paddle for folding over ice cream and gelato.
• Has manual and fully automatic functionality.
• Smart programming with audible beeper lets you know when to add mix-ins like chocolate chips and nuts.

• 16" x 11" x 9 1/2" high.
• 1 1/2-qt. cap.
• 30 lb. 9 oz.
• 165W.

Additional Information

• Model #BCI600XL.
• Sleek, stainless-steel and plastic housing is durable and easy to clean; aluminum bowl.
• Select Fahrenheit or Celsius temperature readout.
• Operates quietly.
• Recipes included.
• Music function.
• This product is intended for use in the United States and Canada, and is built to United States electrical standards.
• Designed and engineered in Australia, made in China.

Breville Customer Service

• 1.866.273.8455

Use

• Unit should remain upright at all times; if turned on its side or upside down for storage, it will need to be placed in an upright position for 24 hours prior to using.
• Do not add mix-ins larger than the size of a chocolate chip.

Care

• Hand-wash removable lid, paddle and bowl.
• Wipe base with a damp cloth.

In a heavy-bottomed saucepan, combine the milk, cream and 1/4 cup of the sugar. With the tip of a knife, scrape the seeds from the vanilla beans into the pan, then toss the pods into the pan. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat and let steep for 20 minutes.

Meanwhile, in a large bowl, vigorously whisk together the egg yolks, salt and the remaining 1/2 cup sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Remove the vanilla pods from the milk mixture and reheat to a bare simmer. Slowly add the milk mixture to the yolk mixture while whisking constantly. Pour the custard back into the pan and cook gently over medium-low heat, stirring often with a wooden spoon, until thickened enough to coat the spoon, about 3 minutes. Draw a finger across the spoon. The custard is ready if it does not immediately bleed back together. Strain through a fine-mesh sieve into a clean storage container, let cool to room temperature, then cover and refrigerate overnight.

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a tightly covered container and freeze for at least 6 hours before serving. Makes 1 1/2 quarts.

Adapted from Williams Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

See full The Best Vanilla Ice Cream Recipe.