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

[Jouravl]

And I have joy and achievement today Nadenka Jouravl, Anchic, AnnaThank you for bringing up whipping cream. I made up my mind today. She took the recipe from the cooking that Galya gave, made the custard base in milk, and left all the cream for whipping. I beat it until it was like a mousse cake - until the maximum volume was reached. And, lo and behold, how better is the consistency of ice cream





It is much more stable than soft

Who does not know to what state to whip the cream, watch the video of Selyanina. Where it shows the state of the cream at the moment of maximum volume.

Girls, tell me which is the best spoon for the balls to buy - 5 or 6 cm? There is only 6 cm teskomovskaya on Ozone.

I try different mixtures, but I realized that the cream really needs to be whipped separately. I also want to try to beat the finished mixture with a blender with a disc attachment, like Bamiks or Shteba. Has anyone tried it?

what is the best spoon for balls to buy - 5 or 6 cm?

The main thing is not plastic, but thick durable metal.
Good luck!

I try different mixtures, but I realized that the cream really needs to be whipped separately. I also want to try to beat the finished mixture with a blender with a disc attachment, like Bamiks or Shteba. Has anyone tried it?

I whipped milk with Bamix, wanted to get a cocktail, but it turned out to be butter with molasses.
I wouldn't whip cream with Bamiks. Need a whisk, gradually increasing speed.

There is only 6 cm teskomovskaya on Ozone.

This ball is made by Teskomovskaya. This is just enough for me.I make less fat with a smaller spoon, but two))

[Maria093]

I also want to try to beat the finished mixture with a blender

Maria093, Maria, and what is meant by a ready-made mixture? In my opinion, you can only beat with knives with gum-based mixtures. I have never heard of a custard base on eggs being beaten with knives. Starch is all the more absent, because its molecules will simply be chopped up ...

All the same, I would beat the cream separately and of course with a whisk.

The disc I just heard the squirrels beat.

[Svetlenki]

Svetlenki,
Svetlanka got a gorgeous creamy ice cream, write a recipe, just like you did it, what did you put in for what, can you?

[Svetlenki]

Svetlenki, a few pages ago someone explained that the mixture, that is, boiled, chilled, together with cream, if any, is whipped in production with a device, as for a Soviet milkshake. Not with knives, but with a disk, so I also want to try if there is a difference. Foam milk and proteins and cream are very good at whipping them, cocktails with berries also become more magnificent. The cream only needs to be more careful so that it does not pass into the butter.

[Maria093]

Maria093, Maria, well then let me know what you can do!

marlanca, Galina, I tell everything in detail. This recipe is taken as a basis, which brought Galina gawala

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

I did one and a half servings with tiny changes. I write the quantities below for one and a half servings:

Whole milk 375 gr + 278 gr = 653 gr ***
Cream 30% - 300 ml or 278 gr
Condensed milk REGULAR 153 gr
Skimmed milk powder 75 gr
Potato starch 15 gr
Vanillin 0.15 gr
Water (bottled drinking) 162 gr
Sugar 102 gr
Corn syrup 55 gr
Salt 1/3 tsp

*** - Cream in ice cream recipes from the Book of recipes is taken 20 percent. I decided that in this recipe I also need to do this. Due to the fact that I have 30% cream, I diluted it with milk.

1. Bring all components except cream, water and starch in a saucepan to 60 degrees, stir with a whisk
2. Dilute starch 15 g with 100 g of water, add it to the heated mixture, rinse the container where the starch liquid was, with the remaining 62 g of water, also in a saucepan
3. Bring the mixture to 92 degrees. Stir vigorously, change the whisk to a heat-resistant silicone spatula
4. Pour the mixture into a container, which is placed in a bowl of cold water (if there is ice - generally gorgeous). Stir occasionally until it cools completely so that a film does not form on top. Or cover with cling film in contact
5. After cooling, the mixture is refrigerated for at least an hour, and preferably for 2 or overnight.
6. Beat the cream until texture, as in the video from Selyanina. Under the spoiler in my post here Ice cream maker: reviews, instructions, purchase and operation questions # 2733
7. Pour the cooled mixture into the whipped cream, stir at low speed of the mixer, pour into the ice cream maker. Make ice cream

[Svetlenki]

Svetlenki,
Thank you so much ...

[Svetlenki]

I kept myself too
Thank you Svetlenki!

Well, I tried to whip the mixture chilled, according to Chadeyka's recipe, ice cream, Bamiks, with a disk nozzle. The mixture has not increased much due to large bubbles. Whipped cream, too, with a disc, until soft peaks and a little all together. The result was very pleasing, a smooth ice cream, but perhaps the recipe is just the right one. The mixture was cooked with a soup cooker Moulinex.

[Maria093]

Maria093, Maria, great. What's your ice cream maker? Is it okay that I'm on YOU?

Of course on you. Brand 3812

[Maria093]

Maria093, Maria, no, if you skip the stage of whipping cream, then the ice cream will feel a bit different.

So I whipped them separately, just with a whipping disc, and not with a whisk.

Whipped cream, too, with a disc, until soft peaks and a little all together.

at Bamiks or Shteba. Has anyone tried

Now I make ice cream only with such a nozzle (you mean the disc?) I whip it cream + gum + yogurt + condensed milk. I like consistency and result!

[Sveta]

Sveta, Svetlenki, I made ice cream yesterday. And whipped cream after studying the video. Beat up to the maximum volume (the peaks already kept their shape well, did not drain). I made ice cream according to Chadeeva's book - a nut ice cream, only I did not have nuts, and I made an ordinary ice cream. Ice cream - it turned out awesomely tasty. Even before freezing in an ice cream maker, the mixture turned out to be more silky and tasty.
After the ice cream maker, I must temper the ice cream for about a day in the freezer. It then does not melt so quickly in the process of eating.

Girls, I don't know what to think. Made ice cream today (custard on yolks + whipped and drinking cream). The base is normal, smooth and thick. But the finished ice cream is somehow loose, not uniform. I cooked until the mixer stopped completely, temp. on the scoreboard -2 in total (Brand 3812 at mnu).

[Sonadora]

But the finished ice cream is somehow loose, not homogeneous.

Sonadora, Manechka, what about the taste?

[Manya]

Manya, what happened to the ice cream maker? Why did the stirrer stop so early Was the mixture very thick already?

[Sveta]

Sveta, tastes ok. I put it in a container, beat it with a mixer (it almost became liquid after that) and put it in the freezer. Then she took it out several times and kneaded it again.

Anna, like and not early, 50 minutes was preparing. Below it was already well frozen, above it was softer. The mixture was cold.

Then it turns out that the temperature was incorrectly displayed by the ice cream maker. Yeah, a task.

[Anna]

Anna, Yes. I think for the cream of Svitlogorye.

I would have thought that the cream had started to be cut off already in the ice cream maker. Maybe they whipped up to the maximum? Or did you not whisk?

[Nata]

Nata, I thought so too, that's why I asked about the taste ... if the cream had been smashed, it would have tasted buttery

[Nata]

Nata, whipped cream.Moreover, they whipped up surprisingly quickly, literally in a matter of seconds.

Sveta, it's hard to say about the oily taste, the ice cream was quite fat initially.

Do you think the cream is whipped in the ice cream maker?

[Manya]

Manya, theoretically this is possible. I had this a couple of times: I made homemade cream (from milk and butter), then whipped it not to a strong foam, but slightly, and in my ice cream the butter was cut off pretty well. There were straight pieces of butter in the ice cream. Therefore, this may be the case.

Girls tell me a good ice cream maker, something caught fire to buy, but here I was just confused in a large selection

[Tatyana]

Tatyana, buy a freezer right away, it is very convenient and now you can buy quite inexpensively! Look in your region, you must be!

Thank you, but the price is through: mail1: too dear for me, all the same it’s so to speak for self-indulgence and I’m not ready to lay out even 30,000 rubles

[Tatyana]

Tatyana, so I'm talking about what you can buy for 5-6 thousand !! There is no talk about 30,000 at all; -D now top models of 15-18 thousand are coming.

[zvezda]

zvezda, which compressor rooms cost 5-6 thousand?

Now I'll look .. (for me, for example)

It seemed to me that they start at 12. The cheapest were like brand, and then gemlux, but this is already 16-18

I bought in the Metro for 5! I'll try to find

Tell me this ice cream machine is an automatic machine? Ice cream machine WMF 416450711. Where can I see an inexpensive machine, maybe on Ali?

Tell me this ice cream machine is an automatic machine? Ice cream machine WMF 416450711

This is an ice cream maker, the bucket for which must be cooled in the freezer.

And monitor the prices now - Black Fridays, New Year's Eve discounts.

Good luck!

I found Brand on Avito! 🔗

Maybe you should look there? These models are not currently in the Metro

Good day! Advise an ice cream maker for money up to 5000 rubles, I want to buy my daughter for her birthday.

I looked at the site, today it is 21685 plus shipping.

Hope, please duplicate the site where you took UNOLD, somewhere I missed it, I just can't find it ... it's on fire right now, I want it .... I've been reading everything for about a year or so .... decided. ...

[Irina]

Hope, please duplicate the site where you took UNOLD, somewhere I missed it, I just can't find it ... it's on fire right now, I want it .... I've been reading everything for about a year or so .... decided. ...

Irina, the price of course has changed, the rate is growing, catch

🔗

[Irina]

Irina, the price of course has changed, the rate is growing, catch

🔗

Oh, Thank you very much (you can't sleep either) - I'll go read ... Happy New Year !!!!!

[Irina]

Irina, Happy New Year! Fulfillment of desires, may everything conceived come true!
Good luck!

I bought Tristar YM-2603, and now I'm making ice cream with cream. Before that, I made banana, raspberry, and vanilla by hand, but it turned out very hard, so I decided to try to do the same thing in an ice cream maker. Banana is already in the freezer, strawberry is spinning now

So I also choose, but here it seems to me the power is not enough.

And I want to sell my Kenwood ice cream maker. As I bought it, it has been in my box since the summer. Well, I don't have so much free space in the freezer for a bowl. I will save up for a freezer.

And why is there a lot of power, it does not whip, but quietly interferes, in my opinion it is enough

I don't have so much free space in the freezer for a bowl

I also don't have enough space, and I bought a Clatronic ICM 3650 ice cream maker with two small bowls

There you can make a small portion of ice cream, 400 - 500 g
While it was frosty, I took out some of the contents of the freezer to the balcony and practice, I really liked the recipe for milk ice cream from Chadeyka, especially with rose petal jam - I loved this as a child