Taking the bamix blender for a spin


Jilly with bamixI need help!

Yes, it’s true – when it comes to food preparation, cooking or anything vaguely domestic anyone who has ever seen me in the kitchen on QVC will know I need as much help as I can get, although over the years I have improved (those of you who watched me trying to scramble eggs live on air twenty years ago will vouch for that I’m sure).

But when it doesn’t come naturally and you want to feed the family as healthily as you can, I’ll reach for any tool or utensil to make it easier and that’s where the bamix comes in.

The bamix will launch as a Today’s Special Value offer at midnight on Bank holiday Monday night and is a real workhorse in the kitchen. I have been trying out over the last couple of weeks and this is no flimsy kitchen utensil. The bamix is a superb handheld food processor a real solid piece of Swiss engineering, and yet it is so nifty to use. See it in action midnight on Monday and if you decide to invest here’s a quick and easy ice cream recipe to try!


Maple Crunch Ice cream


200g light condensed milk

600ml double cream

1 tsp of  Vanilla extract

4 tbsp maple syrup (strength 2, if you have the option)

50g Werther’s Originals (10 sweets)



  • Mix the vanilla into the condensed milk in a large bowl
  • Lightly whip the cream until it just holds its shape using the bamix with the aerator blade
  • Fold the whipped cream into the condensed milk using a metal spoon
  • Spoon into a 1-litre freezer-proof container and freeze for about three hours, until softly frozen. This mix won’t crystallise at the edges like most ice creams
  • Meanwhile, crush the Werther’s Originals in the bamix using the chopper blade
  • Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another four hours or ideally overnight until firm
  • When it’s ready to enjoy, it’ll keep in the freezer for up to a month



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