Our ice cream maker is the quintessence of culinary craftsmanship and versatility in the kitchen. With an elegant design and extraordinary efficiency, this appliance is the ideal partner for anyone who wants to create professional quality ice cream, sorbets and borders at home or in a commercial setting.
Perfect for catering, home and small local businesses.
Prepare up to 750 g every 20–25 minutes.
Perfect for ice cream, sorbets, yogurt ice cream and granite.
Process homemade powder and liquid mixtures.
Patented Italian design.
Professional machines built entirely of polished and satinized stainless steel, including the spatula.
Equipped with compressor for continuous cold production.
Easy and intuitive controls.
Transparent lid with safety function: the spatula stops automatically when the lid is removed.
Equipped with gear motor and steel gears.
Custom color available on request (non-toxic powder coating).
Made of sustainable materials, recyclable packaging, high energy efficiency engine and ozone-protective refrigerant.
Technical Features:
Overall dimensions: 30 × 30 cm, H = 30 cm
Unladen weight: 16 kg
Power input: 140 W, single phase operation 220 V, 50 Hz
CUBE Ice Cream Machine Use and Maintenance Manual
Manufacturer: CUBE Srl – Italy
A FEW RECIPES
! ! Important note: the recipes are adapted for the CUBE 750. Double the quantities for CUBE 1.5.
Base creamIngredients:125 g sugar | 150 ml cream | 450 ml whole milk | 4 egg yolks | a pinch of salt | a sachet of vanillin (optional). Procedure:Beat the eggs, the fine sugar and the salt until you get a well-frothy compound. Add milk, cream and vanillin/vanilla sugar and heat slowly without bringing to a boil (80°C). Allow to cool and insert into the CUBE following the instructions for use.
Fior di Latte ice cream Ingredients:150 g sugar | 300 ml whipped cream | 300 ml whole milk | a pinch of salt | a sachet of vanillin (optional). Procedure:Mix all ingredients and heat slowly without bringing to a boil (80°C). Allow to cool and insert into the CUBE following the instructions for use.
Starting from these bases, the following can be created:
Chocolate ice cream: add 100 g of dark chocolate and 2 tablespoons of bitter cocoa to the base.
Coffee ice cream: add 2 cups of espresso coffee to the base.
Hazelnut ice cream:add to the base 60 g of finely ground hazelnuts (which can be replaced by almonds or pistachios).
Fruit ice cream Ingredients:300 g of ripe fruit | 200 g of sugar | 200 ml of water. Procedure:This recipe can be made with apricots, bananas, strawberries, melon, raspberries, pineapple, depending on the season. Boil the water with the sugar, add the mashed fruit, leave to cool and insert into the CUBE following the instructions for use.
