Ice cream maker: reviews, instructions, purchase and operation issues

[Svetlenki]

Above

Svetlenki, Sveta, spoon know name, ordered on Ebay for a penny - there were also doubts how long it will serve me? Until it broke, But I have a Swiss cast Dalla Plazza, here it is unkillable.
I liked the container, the price is high, since it is double, apparently the created air space protects from ice crystals. Until I filled it, I will try, unsubscribe.
I ordered it on eBay, flew in from Australia, it cost 2300.
My husband, when he received it, did not understand either, asked, why are there no such people in Moscow? And when I saw the quality, the question was removed

[Jouravl]

I liked the container, the price is high, since it is double, apparently the created air space protects from ice crystals. Until I filled it, I'll try, unsubscribe

Jouravl, Nadia, I have the same red only) I like it, it is long, it is convenient to pick a ball with a spoon! And it takes up little space in the freezer.

I bought for a long time from us in Moscow, in Crate and Barrel (Affimol City), there are many American kitchen things in addition to furniture they sell

[Svetlenki]

Svetlenki, congratulations on your purchase, great ice cream maker!

Nuuu .. gourmand is not gruesome, but I liked that ice cream more than in the book.

Can you ask about the recipe? Or I missed it ...

Can you ask about the recipe?

Creamy sundae:
Whole milk 250 gr
Cream 370 gr
Condensed skim milk 102 gr
Whole milk powder 50 gr
Potato starch 10 gr
Vanillin 0.1 gr
Water (mineral) 108 gr
Sugar 105 gr
Digital Thermometer
Electric ice cream machine
Exit 1000 gr
________________________ __

Mix water, milk and cream (while leaving 50 g of the mixture to dissolve the starch). Heat the mixture to +40 ... 45C. Dissolve the starch with the cold mixture left. Now mix everything and bring to + 60C. (Temperature conditions must be followed strictly !!!). Then pasteurize the mixture to +92 ... 95C. Filter! Cool quickly to +2 ... 6 ° C and leave the mixture to "mature" for 2 to 24 hours in the refrigerator at a temperature of +5 ... 6 ° C (the optimal time is 24 hours, but no more). Fill in an electric canister for 45 minutes (depending on the model).

[Viky_sik]

Creamy sundae

Viky_sik, Victoria, for Unold, you can safely do a double portion.

The recipe is great. Surprisingly, he is still not on HP. This is the same ice cream from childhood ... my anyway

Surprisingly, he is still not on HP.

I don’t know .. I made this recipe right away, as soon as I bought the ice cream maker, 6-7 years ago, more or less, I don’t remember more precisely ... I made it on waffles. I bought round waffles and put a lot of freezer between them. you cut off a piece and go crazy .. The sundae is real ..

Thank you so much for the recipe! When I get home and get my ice cream maker, I'll try it right away.
By the way, in addition to Tololo, there are exactly the same Sumo containers.
Girls, but no one can tell, are Fackelmann mechanical spoons good? I wanted to order a spoon on ozone, but there Teskomovskie by 6 cm, and in Hyperglobus I saw this one, at a price of about 800 rubles. I sit and don't know which one is better to take?

[gawala]

bought round waffles

gawala, Galya, are those with caramel in between? I forgot what they call it ... I guess it's delicious!

Galya, I'm dulling something, but how did you achieve such a consistency of mass so that it does not run away from your waffles? Or did you make one sandwich at a time and go straight into the freezer?

I sit and don't know which one is better to take?

We have our favorite ikeevskaya made of aluminum. We are very happy with it. Now I'll look with a sharp edge like Nadia's, but I highly recommend Ikeevskaya!

Moreover, spoons with a mechanism for shaking out ice cream (the hemispheres are like that) did not go at all ... I have two different sizes - I use them exclusively for laying out the dough into cupcakes and muffins

Now mix everything and bring to + 60C. (Temperature conditions must be followed strictly !!!). Then pasteurize the mixture to +92 ... 95C. Filter!

Galya! I wrote down the recipe, I will definitely do it. That's how I get the answers, so I'll start! 3 questions. So I heated the mixture to 60. Then it says pasteurize to 95. How does this differ from just heating the mixture to pasteurization temperature? How to divide the processes of heating to 60 and subsequent heating to 95. And the second question. How to filter? Third. What fat cream? And last. I did not understand at what stage to add condensed milk and sugar. Is condensed milk with sugar used? What is defatted condensed milk?

3 questions. So I heated the mixture to 60. Then it says pasteurize to 95. How does this differ from just heating the mixture to pasteurization temperature? How to divide the processes of heating to 60 and subsequent heating to 95. And the second question. How to filter? Third. What fat cream? And last. I did not understand at what stage to add condensed milk and sugar. Is condensed milk with sugar used? What is defatted condensed milk?

I will tell you how I did it. because there is no special explanation in the topic, or look, dear Boris can, somewhere and answered.
I mixed milk with starch .. Then I mixed everything else, poured starch with milk into the bulk. I do not know what fat-free condensed milk is, I took it. nestle in tubes, sweet, there is no other. Just like there is no milk powder, I replaced it with dry cream. The cream is fat, we took 36% of it. I brought the mixture with a thermometer to 60 degrees. I poured it into a milk cooker and pasteurized it, the temperature was 92 degrees unambiguously, I measured everything. Since it is not written, so to speak by eye. The mixture should thicken .. Maybe 6 minutes .. This will be a pleasant jelly, not steep, not liquid .. removed from the heat and immediately through a sieve and into very cold water, cool, the water was changed to very cold. It was clear that I didn’t reach two degrees, but it was 10 degrees, I don’t remember exactly now, we have water from a well and it is very cold. I understand that this is wrong, but to quickly cool the mixture at home to 2 degrees, well, it's difficult all the same ..
Then everything in the refrigerator for ripening, as Boris writes. Then to the ice-cream parlor, I have a simple one myself ..

which ones with caramel in between?

We have them either sweet or not. no caramel ..

but how did you achieve such a consistency of mass so that it does not run away from your waffles? Or did you make one sandwich at a time and go straight into the freezer?

I took a split form. I covered everything inside with a film, sides, bottom. On top of the covered day there is a waffle cake. when the mass is ready in an ice maker, I quickly laid it out in a mold, covered it with a second cake on top, pressed it gently, covered it with a film on top and into the freezer ..
Maybe I missed some details, for a long time it was simple .. I don’t make ice cream for 4 years, the child, when he lived with us, did it for her ..

Girls, what do you do with the froth from milk and cream, because when the mixture is heated to 90 degrees, it breaks when removed, so you have to filter it. Maybe there are other options?

Nadia, and I interfere at this stage with a spatula and not a whisk, constantly, without leaving, with a thermometer in the other hand. There is no foam. Here the film wants to form during the cooling of the mixture - yes ... I have it in a bowl of cold water in a plastic high container, I regularly stir with an ice cream spoon - with a long handle or tighten the film into contact, but I have not tried that. maybe someone clever will suggest how quickly the mixture should be cooled before sending it to the refrigerator ...

I did the same, but added cocoa at the stage of starch, chocolate somehow went straight into the air))))

[Svetlenki]

Svetlenki, Sveta, and I put it in a multicooker at 95 and do not interfere
Probably, to cool quickly, you need to use a refrigerator bag: lol: or ice. So I also have water from the well, ice cold, I go into the sink and turn it on.

Here the film wants to form during the cooling of the mixture

Sveta, I read in Chadeeva's book that you need to cover with food wrap so that it touches the mixture. Then the film will not form.

Thanks for the clarification. I'll try. And then I smell like eggs in the classic recipe. I tried others, without eggs, did not like the taste, on the lips straight fat remained from the whipped cream. And this one seems to be exactly what you need.

Refuses I have no milk powder

In Austria, in principle, it is not. Only dry cream, in unlimited quantity .. So it is great with cream, maybe even tastier ..

Oh, and I decided to fix it. We have, but the Turks. But the Turkish store is far away, but I want it now. Buy cream

[gawala]

gawala, Galina, and you have a dry cream from a vegetable base? And then we only sell vegetable here. And milk powder is added for the correct remaining milk powder. I read something like that at Chadeeva.

[Irlarsen]

Hello everyone!

I found an article here. I warn you right away, the brain can boil. Ice cream production process

🔗

I will think about how to do homogenization at home. More precisely, not to think, but also to study the issue.

Irlarsen, Irish, good luck and tell me what happened. Regarding dry cream, the fact is that their fat content is high ... But if Galya says that it turned out delicious ... I use skimmed milk powder from a Polish store.

[homogenization (63-90C, 7.5-15.0 mPa); The best ice cream quality is obtained by homogenizing the mixture at 85 ° C and 125 atm for milk ice cream, 175 atm - creamy - 200 atm - ice cream.]

Do you have dry cream from a vegetable base?

Who knows. I have not read something that is written on the package. I read it .. Coconut oil, milk protein, glucose syrup, but they are lactose free. In general, they were bought for other purposes, but the ice cream with them turned out to be very tasty. We need to pay attention to the composition next time. Probably sold completely natural, but in a bio store. I don’t remember where the dear Boris wrote, but dry milk in the recipe works as a thickener or something like that and there’s only 50 grams of it, not that much. This I mean that I had cream with coconut oil .. Probably this is not particularly critical.
By the way, now I have eaten ice cream, which I made from the book, and what I want to say is purely my feelings. What is the difference between a Gost recipe from a cookie and from a book. In Gostovsky everything is mixed, brought to the desired temperature, etc., according to the book, the cream is whipped separately, and then mixed in a jelly mass. And it is the process of whipping the cream separately and combining it with the mass, after freezing and subsequent consumption of ice cream, which gives, no, not a taste, but, as it were, fat remains on the palate .. There is no such thing after gostovsky. But Gostovsky must really adhere to the temperature regime unconditionally. verified oh .. I somehow did not pasteurize to the desired temperature and it turned out not quite right ..

We have, but the Turks. But the Turkish store is far away

And from us it is generally for 100 km .. Maybe in the Russian store there is, but this is also the same 100 km.

I will think about how to do homogenization at home

Light, no way ..
homogenization (63-90C, 7.5-15.0 mPa); The best ice cream quality is obtained by homogenizing the mixture at 85 ° C and 125 atm for milk ice cream, 175 atm - creamy - 200 atm - ice cream.
You need to create a pressure of 200 atmospheres in the container .. and how can you do it at home, the equipment must be special .. 7.5-15.0 MPa is wow, this is 75-150 bar.
But as the smart husband said, you can do anything at home, you just need a lot of money, 8 thousand. euros ... and then went the details of how to do it at home ...

I still used packs of ice cubes, my husband bought it by mistake, I don't need ice, there is an ice maker in the refrigerator.
I poured a mixture of apricots and red currants, rolled the frozen ones into a blender, poured them into bags. I wanted a fresh, sour taste to pour over the ice cream.We don't really like jam and jam, but fresh, with contentment

I don't know yet whether it will freeze or not, in any case, it is more convenient in portions than to break off

[Jouravl]

Jouravl, Hope, I'm waiting for the report Such bags are also lying around in vain.

[Jouravl]

Jouravl, Hope, I'm waiting for the report Such bags are also lying around in vain.

Belka13, Olga, everything is frozen, can be broken off and used for cooling drinks, for ice cream. You can play with color, I had apricots, they darken when thawing, so I covered them with sour red currants.
If it hadn’t been frozen, it’s also good, pour yoghurt and ice cream with fresh fruit.

[Jouravl]

Jouravl, Nadia, what a fine fellow you are for taking the risk. Did you add sugar at all?

[Svetlenki]

Svetlenki, Sveta, light, added a little bit and a little bit of water. Otherwise, my King would overheat, twirl frozen fruits.
Since I do not have a pastry bag, I took a small watering can, held the joint with one hand, and poured from the bowl with the other. The mixture is thick, the apricots are the same, and helped a little with a teaspoon to distribute quickly. From 2 liters, I got 4 bags and the rest, 100 ml, was drunk successfully!

You have good bags. I once tried to pour the fruit juice with pulp into bags, unsuccessfully, I just could not pour it.

I'll try to pour it through the funnel.

Girls, I tried it, it is very tasty, light, refreshing drink, and also vitamin.
And if separately strawberries, cherries, mmmm yummy.
Paklan bags, it's good that my husband was mistaken, mixed up the freezer bags with cubes

homogenization (63-90C, 7.5-15.0 mPa); The best ice cream quality is obtained by homogenizing the mixture at 85 ° C and 125 atm for milk ice cream, 175 atm - creamy - 200 atm - ice cream.

Girls, keep it simple ... everyone remembers the milkshake? Well, it was made with a homogenizer. Making this yummy on the forum has already mastered so go ahead and with the song! (and you can manage without 200 atm.)

I do not know. In our cafe in Sevastopol there was such a machine for the production of cocktails. This is not a homogenizer.

Yes, there is such a special everywhere. blender or whatever you call it. Below is a disc that whips the milk into a froth.

[Svetlenki]

Svetlenki, Sveta, well, yes ... something like this was at our institute at the department of margarine production and it was called a homogenizer. And what does not suit you? It creates a homogeneous mass, this mass keeps the structure - what else do you need? In the topic of submersible mixers, they discussed a nozzle of this type.

I think that in kitchen machines, with knives like Thermomix, a good consistency should turn out

[Galya Gawala]

It's my turn to admire the Unold 48880 ice cream maker. It's just wonderful!

I had an ice cream maker before - a clone of Bork, so I can compare with it.

I'll start with the indisputable advantages:

1. Silence of work, softness of the engine - a kind of quiet rustle.
2. Simplicity and convenience of buttons - three main programs and that's it! For some reason, I think that the less fat in electronic brains, the less likely it is that something will freeze
3. Wide bowl, from which it is super convenient to take out ice cream and transfer to a container. In Bork I was always afraid to touch the pin awkwardly. There is no thick layer of ice cream on the bowl at the end of the program. There is a layer, but it is soft. In Bork there was just such a hard
4. Sooooo quickly reaches the set temperature. I had the mixture from the refrigerator. On the scoreboard -26 showed already after 4 minutes exactly
5. High rotation speed of the stirrer. The texture seemed to me much better, silky. Now I believe that stirrer speed is very important

Few disadvantages:

1. A brush-brush for washing plastic tubes of the stirrer and bowls could be put ... For such and such money
2. I had an ice cream maker right next to the wall and by the end of the work the back wall got hot ... That is, it probably still needs to be moved away from the wall in order to allow better ventilation of the compressor from the back side during operation. That is, you still need a little more space for her than just the ice cream maker itself

There are no pictures of delicious ice cream yet, they will be beautiful tomorrow, because some of the soft ice cream has been reduced, some have been stuck in the freezer. Made according to the recipe that I posted Galya Gawala one and a half servings. I think an ice cream maker would freeze two, but I just didn't have a container to prepare a mixture of this size

By the way, my small changes to that recipe from the cookie:

I need more starch - 15-17 grams, not 10
I add a pinch of salt.

I need more starch - 15-17 grams, not 10

Svetlana, what kind of corn or potato did you take? The recipe contains potato dan. I always take corn, it is not 10gr, but more is needed exactly as you wrote 15-17gr.

[gawala]

gawala, Galina, that's just the point, it's a potato! Maybe my starch is different, or it used to be different ... Poles generally write "potato flour", maybe it's weaker ... In general, I took it for granted, I do it with so much.

[Svetlenki]

Svetlenki, Light, what is there ice cream? Liked ?

Of course I liked it! Well I do it all the time. I took pictures without embellishment, trying to convey excellent uniformity.

Super! Nice ice maker. I saw what she was ... But alas, I don't need her. Ice cream is a rare guest with us. When the child lived, she did it. And now she lives on her own and is not close ..
All the same, I like Gostovskoe more for cooking.

All the same, I like Gostovskoe more

I would even say more - it is perfect as a vanilla ice cream. I keep trying to put pistachio paste in there, but the ever-white ice cream ends. Hopefully with a larger volume of ice cream, it will be easier to make other fillings

But alas, I don't need it. Ice cream is a rare guest with us. When the child lived, she did it.

I understand you, Galina. And I have the most flourishing - 4 men and all the big fans of ice cream for dessert and just like that, when it's hot

Girls, no one knows what the promo code is on book24 now? Sorry to be off topic.

Yesterday was SPHERE, 40% discount.

it is ideal as a vanilla sundae.

I completely agree. Moreover, I now have something to compare with.

All the same, I like Gostovskoe more for cooking.

I missed something or something ... And where can I see this recipe?

Where can I find this recipe?

"Reply # 2637 June 13, 2018, 19:51" p. 132

[gawala]

gawala, Thank you! And then I have a USE and a cast-iron head.

Girls, no one knows what the promo code is on book24 now? Sorry to be off topic.

until the end of June the "sphere" is in effect. Who did not have time, hurry up!

Well I do it all the time. I took pictures without embellishment, tried to convey the homogeneity of the excellent

Excellent ice cream, and most importantly, that it is in demand in the family !!!

All the same, I like Gostovskoe more for cooking.

Agree. Nastya Ponedelnik has a similar recipe in her book about ice cream. By the way, the book is not bad, but recipes can be found on the Internet.