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

Girls who have a book by Chadeeva with ice cream recipes, please see if there are recipes for chocolate, caramel or strawberry sauce for ice cream. If there is, throw me, please, in the LAN or here under the spoiler. Thank you very much

, are there any recipes for chocolate, caramel or strawberry sauce for ice cream

No.
Only the glaze. Borodino, Nutcracker, Gourmet.

[Svetlenki]

Svetlenki, Chadeeva does not, but Nastya Monday. I'll try to take a picture and place it, if it's hard to see, I'll write.


Yesterday I made ice cream according to Chadeeva's recipe and I had questions about the recipe. I'll write later which ones.
Ice Cream Cup Recipe on page 32.
1, 2 point everything is fine, but point 3, where she suggests putting the milk mixture with agar in the refrigerator, I put it: but I started to doubt and after 40 minutes I pulled it out, there was milk jelly, how to strain it in this recipe, whipped cream separately and mix with agar mixture, how to mix jelly with whipped cream? I stuffed everything into Kitchen and mixed it, I did not get a homogeneous mass, cream separately, jelly separately. In this recipe, you must immediately mix the milk mixture that has not yet solidified with the whipped cream.
The taste did not please me

[Jouravl]

Jouravl, Hope, I rub the gelatinous mixture through a fine sieve, as for berries. I have Ariete electric. The mixture becomes thinner and more fluid after wiping. I whipped the cream with a whisk from a blender and poured the already strained mixture into it, whipped it again with a whisk. I made ice cream from page 45, only without nuts. It turned out very tasty. But in general, I personally like gelatin more as a stabilizer for ice cream. I will try and do it with him according to the same recipe.

I stuffed everything into Kitchen and mixed it, I did not get a homogeneous mass, cream separately, jelly separately. In this recipe, you must immediately mix the milk mixture that has not yet solidified with the whipped cream.
The taste did not please me

Vooot! Therefore, for the hundred million five hundredth time I am glad that I bought the Collection of recipes for dishes and culinary products, because there the technology is given by GOST and it turns out a hundred pounds using it.

I took a photo of ice cream production technology, where you can choose agar-agar, gelatin or starch as a thickener.

[Svetlenki]

Svetlenki, Sveta, so Chadeeva advises separately whipping cream for the house, because a home ice cream maker may not whip the mixture well enough when freezing. And that part of the mixture that we have gelled (with the help of starch, or gelatin, or agar-agar), we first cool it well and let it mature, swell in the refrigerator for at least 4 hours. And now the moment of mixing the whipped cream and the gelatinous mixture caused Nadia's questions. After ripening, the mixture must be filtered. But in the recipe for ice cream on 45 pages, Chadeeva writes that it should be passed through a large sieve. I passed it through the berry rub. The mixture just changed its consistency and easily mixed with the whipped cream.

As for the thickener, she recommends choosing to your taste. I just made ice cream with starch and gelatin before. After buying the book, Chadeeva tried it with agar. I want to try the same recipe with gelatin. To me with gelatin it is somehow more tender when melted, or something. Smoother.

Chadeeva advises separately whipping the cream for the house, because a home ice cream maker may not whip the mixture well enough when freezing.

OK then.Then it is clear why all these dances with tambourines. I don't whisk separately - the ice cream maker will do everything herself.

To me with gelatin it is somehow more tender when melted, or something. Smoother.

It is also good to have an option with agar - it is considered more useful

And gelatin is useful for joints. This is a cartilage hood

[Anchic]

Anchic, Anna, of course, we will choose our own recipe for ourselves, but I decided not to deviate from the recipe for the first time, all the same the taste of childhood
Honestly, I'm not ready to wipe it through a sieve and then wash it.

I made ice cream according to Nastya Monday's recipe, I used cornstarch there, everything worked out and the recipe did not raise any questions.

[Jouravl]

Jouravl, Nadya, did you whip cream according to Nastya's recipe? If so, before the "foam"? To what consistency? I just tried it once - apparently interrupted, so later I had a taste of butter, not ice cream

[Jouravl]

corn starch, everything worked out and the recipe did not raise any questions

Jouravl, Nadya, so I also tried it with starch, I liked it. I'm afraid of gelatin, but I bought agar yet I haven't cooked anything with it.
Well I bought the mixture in icecream: one chocolate (made in Italy), the other - strawberries (Russia). Very tasty, in the family opinions / tastes were divided, who likes chocolate more, who likes strawberries. A convenient option, these mixtures, when you don't want to mess around or go for ice cream (we are at the dacha). Although the composition there is still the same (

[julia_bb]

julia_bb, Yulchik, and I pulled myself together and firmly told myself that with such an expensive toy it’s not too big to sit on mixtures!

Although the composition there is still the same

Well, this moment, of course

At first, it seemed like a long time to cook the mixture, but now on the machine somehow, quickly enough.

I made chocolate on gelatin - the recipe from the Collection is just right. It worked well. There is nothing terrible there

Although the composition there is still the same

This is what confuses me in mixtures. The point is to do it yourself, if the composition is the same as in the store. But if the store is not close, then the mixture will help out, of course.

The main reason I bought an ice cream maker was to make ice cream for my allergic son. He's allergic to cow's milk, you can only pop ice. But there are dyes, they regularly give him a reaction too. Therefore, homemade goat milk ice cream is a way out for me. If I have time, then I also make us ice cream from cow's milk. Now my boys (son and husband) went to my grandmother (mother-in-law) and I was able to try to cook an ice cream from a book. And then all hands did not reach.

[Jouravl]

Jouravl, Nadya, did you whip cream according to Nastya's recipe? If so, before the "foam"? To what consistency? I just tried it once - apparently interrupted, so later I had a taste of butter, not ice cream

Sveta, I whipped cream according to the recipe, I have a lot of experience, so to foam, as expected.
I also don't want to use gelatin, a vegetable and animal thickener, there is a difference.
I have a mixture, I like it, I use water more often than milk, allergies, and I have allergies, so far no one has, the main thing there are no flavor enhancers.

so it's up to foam, as expected

Nadia, that is, it should be like beer foam? Whisk at medium speed? Or do you need to reach the maximum amount of cream for a mousse cake?

[Svetlenki]

Svetlenki, Sveta, In your book about agar it says that it needs to be rinsed in running water ... I don't understand: girl-q: maybe a typo?

[Svetlenki]

Svetlenki, Sveta, I start with the slow ones, then gradually add, but I never reach the maximum, mostly medium, and yes, it's about 10 minutes, it depends on the cream.

[zvezda]

zvezda, Ol, and you are big-eyed! I was also surprised at this moment when I read. I think that since the book is 1955, then the agar was different then, maybe the degree of extraction or purification was different; there are no reprinted later collections - there is nothing to compare with.

Jouravl, Nadia, thanks. Maybe I'll dare to try again

and you are big-eyed

I'm just meticulous ..
Maybe ... I didn't try ice cream with agar, but it turned out great with pudding.

Found in my bookmarks, can someone come in handy
HOMEMADE ICE CREAM

1. Vanilla homemade ice cream

INGREDIENTS:
● 250 ml of milk,
● 4 egg yolks,
● 100 g of sugar,
● half a glass of heavy cream,
● vanilla.

COOKING:
Put the milk on the fire and add vanillin to it, let it heat up and bring to a boil, but do not boil. Whisk yolks with sugar and mix with milk. Heat this mixture in milk, stirring slightly, until the consistency becomes like thick sour cream. Cool the mixture, add cream to it and freeze. You can add grated chocolate, nuts or fruits to the finished ice cream.

2. Strawberry ice cream

INGREDIENTS:
● 250-300 g of fresh strawberries,
● 1 egg,
● 300-400 ml heavy cream,
● 100-200 g of sugar,
● 15 g icing sugar.

COOKING:
Cut 150-200 g of strawberries into small pieces, mix with powdered sugar and leave for 15-20 minutes. Chop the remaining 100 g of strawberries, mix with the egg and sugar. Mix in a blender or by hand, then pour the resulting mixture into a small saucepan. Strain the first mixture (strawberries with powdered sugar) through a strainer and also pour into a saucepan. Then put on fire and heat, while stirring, until the mass thickens. Cool the pan and place in the freezer for 15-20 minutes. Whip the cream into a firm foam, then stir in the cooled strawberry mass, put in containers or portioned vases and place in the freezer until it solidifies.

3. Orange ice cream

INGREDIENTS:
● 1 orange,
● 1 egg,
● a teaspoon of flour,
● a third of a glass of sugar,
● 200 ml heavy cream.

COOKING:
Peel the zest from the orange and squeeze the juice. Combine egg, sugar, flour, juice and zest. Pour the mixture into a small container and cook. Cook until thick, stirring regularly. Cool the finished mass to room temperature. Whip the cream into a stiff foam and stir in the finished fondant. Transfer to prepared molds and leave in the freezer until solid.
4. Quick banana ice cream

INGREDIENTS:
● 4 ripe bananas,
● 3-4 tablespoons of full-fat milk,
● 2-3 tablespoons of syrup (caramel or other of your choice).

COOKING:
Peel and cut the bananas into small pieces, place in a plastic container and leave in the freezer for at least an hour. Then whisk the bananas and milk until creamy using a food processor. Arrange the finished ice cream in portions, pour over the syrup and, if desired, sprinkle with nuts.
5. Chocolate ice cream

INGREDIENTS:
● 40 ml heavy cream,
● 50 g of chocolate,
● 50 ml of milk,
● 3 yolks,
● 100 g of sugar,
● optional - 1-23 st. l. cognac.

COOKING:
Chop the chocolate finely or grate it, mash the egg yolks with a spoonful of sugar, stir in milk and dark chocolate. Pour the mass into a small saucepan and place over medium heat. Cook until sugar and chocolate are completely dissolved until thickened, while stirring constantly. Then cool the mass. Whisk the cream in a large bowl. Put the cold chocolate mass on them and mix everything until smooth. Put the mass in the prepared container and leave in the freezer until it solidifies completely. Pour the finished ice cream with cognac if desired.

6. Ice cream with melon

INGREDIENTS:
● 300 ml heavy cream,
● small ripe melon,
● juice of 1 lemon,
● 175 g icing sugar,
● berries for decoration.

COOKING:
Heat the cream and icing sugar in a small saucepan. Cut the melon into pieces and grind in a blender until smooth, add lemon juice to it. Add cream to the resulting puree and beat again. Transfer the mixture to a container and freeze. Serve the finished ice cream with fresh berries.
7. Lime sorbet

INGREDIENTS:
● 250 g sugar,
● 2 limes,
● 1 lemon.

COOKING:
Dissolve sugar in 500 ml of water until a syrup is formed, boil for a couple of minutes and cool. Squeeze the juice out of the limes and lemon, add it and the lime zest to the resulting syrup. Mix everything and freeze.Then grind the frozen sorbet in a blender and leave in the freezer for another 1 hour.

8. Coconut ice cream with mango

INGREDIENTS:
● 450 l of heavy cream,
● 200 ml coconut cream,
● 430 g canned mango,
● lemon or lime juice (about 2 cups),
● some fresh mango pieces for decoration.

COOKING:
Peel and seed the mango, chop it in a food processor or blender, add lime or lemon juice. Whisk the cream in a separate bowl, add the coconut cream and whisk again. Add the mango puree to the cream and transfer the mixture to a container, put in the freezer for 2-3 hours. After that, take out the mixture, mash it with a fork and put it back in the freezer for 4-5 bars until it is completely frozen. Before serving, ice cream should be kept at room temperature for about 30 minutes to soften it and garnish with slices of fresh melon.
9. Berry ice with lemon

INGREDIENTS:
● 100 g of sugar,
● 750 g of any summer berries,
● juice of 1 lemon,
● for decoration - mint and / or basil leaves.

COOKING:
Mash the berries with a fork, sugar and lemon juice, pour 300 ml of boiling water, cool and grind in a blender until smooth. Place in the freezer until solidified. Before serving, crush into ice crumbs in a blender and place in portioned containers. Garnish with mint or basil leaves.

10. Yoghurt ice cream with red grapefruit

INGREDIENTS:
● 200 g icing sugar,
● 1 kg of natural yoghurt,
● half a teaspoon of vanilla,

for the sauce:
● 3 red grapefruits,
● 4 tbsp. l. liquid honey,
● mint leaves.

COOKING:
Mix vanilla with powdered sugar, add yogurt, stir, put in a container and put in the freezer. Freeze for about 4-5 hours, every hour, stirring lightly with a wooden spoon. Squeeze juice from peeled grapefruit slices, mix with honey and cook over a fire until thickened, then stir again. Before serving, place in portioned vessels, pour over the grapefruit-honey sauce and garnish with grapefruit wedges and mint leaves.

[Cirre]

Cirre, Check mark! Of course it will come in handy! Thank you!

Yesterday I made ice cream according to Chadeeva's recipe and I have questions about the recipe. I'll write later which ones.
The recipe for creamy ice cream in a cup on page 32.
1, 2 point everything is fine, but point 3, where she suggests putting the milk mixture with agar in the refrigerator, I put it: but I started to doubt and pulled it out after 40 minutes, there was milk jelly, how to strain it

This moment also strained me, something I did not expect to get such a persistent jelly from the refrigerator. I read the book by Chadeeva. I made a simplified version, low-fat cream with sugar and agar, for the experiment, what was available at home. As a result, whipped this jelly with a whisk and put it in an ice cream maker. And my ice cream maker is also covered (I have a simple one, bought for a test, to understand whether I will use it). I had to finish it manually, take out the bowl from the freezer and stir it periodically. Oddly enough for me, the ice cream turned out to be quite uniform, but the cream should be taken fatter.
Now I thought, what kind of mixture will there be with starch? It also needs to be kept in the refrigerator to swell the starch? Maybe such jelly tricks only happen with agar?

with starch what mixture will be?

Thick jelly.

[marina-mm]

marina-mm, Marina, any mixture in the refrigerator will solidify into jelly. But if you rub it through a sieve, then it will mix normally with the cream.

[Anchic]

Anchic, Anna, it seemed to me that there would be a slightly different consistency, so Galina writes that jelly. In my inexperienced opinion, jelly is easier to beat until smooth. In general, you have to try it yourself.

Thick jelly.

Yes, and mine too. There is no jelly, there is no peeling of the mixture, if you "shake"

[Svetlenki]

Svetlenki, Sveta, thank you, I think all the same to try on starch, for yourself you need to compare and decide.

Girls, what about Nastya Monday's book about ice cream? Tell me please@

[Vika]

Girls, what about Nastya Monday's book about ice cream? Tell me please@

Vika, very interesting, well-published, useful book
The recipes are more modern, a lot of sorbets, as well as unusual ice cream.

many sorbents

Nadia Is the phone naughty?

[Svetlenki]

Svetlenki, not a phone, but a tablet

[Jouravl]

Jouravl, Nadya, do you whip cream for all the recipes? Or only where indicated by the recipe?

[Svetlenki]

Svetlenki. Light, as recommended, prescription.
I also want to make invert syrup for popsicles. I made mango with Philadelphia, according to Nastya's recipe, we liked it, just there, cream is mixed with milk and boiled with corn starch.
I used mango compote along with syrup.

Yes, Nastya Monday has interesting ice cream. "Special ice cream" straight haute cuisine.

I also want to make invert syrup

You know, yes, that Ira Kara has a recipe.

[Svetlenki]

Svetlenki, Sveta, there is a recipe for syrup in Chadeeva's book. I have already cooked and made lemon ice cream with it - there really are no tangible ice crystals. It turned out quite differently. I have been making fruit and berry ice cream from Chadeeva's blog for a long time. But it wasn't about invert syrup, just sugar. And I didn't like it. I then replaced the water in it with milk and it became awesomely delicious (I did it with black currants and applesauce). Now it's interesting to make this ice cream on water, but with invert syrup. In the book, this recipe is given with invert syrup.

the recipe for syrup is in the book by Chadeeva

It differs from Irina Kara's recipe. For Chadeeva, only the cooking time is indicated, and for Kara, when the temperature is reached. Well, plus the video more

Invert (glucose) syrup in 10 minutes (Kara)

[julia_bb]

julia_bb, Yulia, Chadeeva suggests immediately adding acid to the syrup as soon as it boils. And the boiling time is so that the acid gives the whole reaction and decomposes sucrose into its components - fructose and glucose. Irina suggests adding acid when a certain temperature is reached and then not boiling. The main difference is this. In reviews of Irina's recipe, there are complaints that the syrup is candied. Apparently the reason for this is precisely the fact that the acid did not have time to work while the syrup was hot. Well, either they put less acid than necessary. The first time I cooked invert syrup was according to Chadeeva's book. There were no problems. Although before that I made caramel to my son several times and only 3-4 times it turned out ok. I did not understand these nuances in any way.

P.S. I decided to buy a thermometer on Ali, I'm waiting for delivery.

[Anchic]

Anchic, Anna, I just have a thermometer, it is more convenient for me to navigate by temperature, since there is not enough experience, I'm afraid to digest all the time. But I cooked a little, nothing was sugared, maybe if you keep it for a long time, then yes.

[julia_bb]

julia_bb, Yulia, no. If the syrup turns out to be normal, it will not be sugar already - fructose and glucose do not crystallize so easily. But if the acid has not completely decomposed sucrose, then it will become sugar just as it cools. At first my son was allergic to sugar and I made him sweets on fructose. And somehow I made gingerbread, I wanted to cover it with icing. And then I did not know that fructose will not form a sugar crust. Damn, the gingerbread was sticky to the point. That is, this fructose syrup dried out in a thin layer on gingerbread in the air, did not flow, but did not give a crust, but remained sticky and viscous, as if smeared with honey And only now I understood why this happened

Girls, I made invert syrup, proportions like Irina Kara's, only I shoved everything into a slow cooker at 107 degrees for 20 minutes, when I opened it, there was a small crust at the bottom, mixed it, poured it into a saucepan, brought the boil to a boil and added lemon. Here it is frozen in the refrigerator, I'm not sure if this is the same syrup, it should look like this? Frozen like jelly.

[Jouravl]

Jouravl, Hope, looks like you got caramel. Gustovat apparently was, can be digested in a cartoon in 20 minutes. Syrup is exactly syrup, even in the refrigerator. Those.it is thick, like condensed milk approximately, but still possesses fluidity. There, read in the subject of the recipe, vrot, Tetyatort recommended heating and adding a little water so that it becomes a syrup. Well, or ask our confectioners for advice - how best to bring it to mind.

[Anchic]

Anchic, Annaif I take it with a spoon, it stretches, leave it warm, I'll take a look. Doesn't taste like caramel, sour syrup.

Svetlenki added Unold Profi Plus (48880) review

[Svetlenki]

Svetlenki, thanks for the review
Very cool ice cream maker, super

[Jouravl]

Jouravl, Hope, well, maybe the syrup has been digested a little, that's why it turned out thicker.

[Jouravl]

Jouravl, Hope, well, maybe the syrup has been digested a little, that's why it turned out thicker.

Anchic, Anna, warmed up, everything is fine

[Jouravl]

Jouravl, Hope, I have it and in the refrigerator is not so thick. But the main thing is that it turned out both in baking and in ice cream Damn, I want to try so much, but there is no one to eat - the husband and son left for another grandmother. And most importantly, I have time to cook without them, I don't have time with them, but without them there is no one to eat

[Anchic]

Anchic, Anna, and we eat, everyone except the child))) treated the neighbors' children with ice cream, so they now meet me every morning with a question, where is the ice cream

Made a Pina-Colada sorbet after Leibovitz. Velvet! (I don't know how to mold balls - you have to go to YouTube to study)

Girls and boys who will prepare ice cream based on the book by Chadeeva. This is what I found out for myself: if you make a mixture for ice cream on agar, then before ripening the mixture in the refrigerator, you must forcibly cool it, stirring constantly. Cool to a minimum of 35g C. Agar begins to set in the jelly at 40 degrees. If we stir during the cooling process, then we do not get jelly. And it turns out a thick liquid. And in the refrigerator, it does not grasp in jelly even in 4-5 hours. And then you can safely strain it through a sieve. I have a very, very fine sieve, so I helped the mixture with a spatula - it itself barely flowed through this sieve, but it did. I think that if the sieve is a little larger, then the mixture itself will flow in a reasonable amount of time. But it will become uniform and silky.