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

Once I watched a video comparison of two Unolds - 2-liter and 2.5-liter, 180W and 250W, respectively. So there the uncle says that more power allows the mixer to spin faster, more revolutions per minute, which more oxygenates the mixture, affects the taste, and different creaminess. (you can click the subtitles, and in the settings the translation into Russian, and not ideal, but the meaning is clear). And you can see how they interfere differently.

Somewhere from 4.30, simultaneous work is visible.

Girls, explain to me, starting "ice cream maker", please, why oxygen in ice cream, it's not dough, or I don't know something, I don't understand
In general, I whipped it with a blender before the ice maker and it was already very airy into the bowl and I was just afraid that with quick stirring the mixture would fall off. But it did not mix quickly and everything remained in the same volume.

[Buttercup]

Buttercup, the mixture should, when freezing, not just stir, but beat it. Then we get the structure of ice cream, as in a store - more airy, smooth and tender. But here we must understand that we still will not achieve the ideal at home. And we must choose some kind of balance between the price and what we would like ideally. The result is also very strongly influenced by which mixture we freeze - fatty ice cream or fruit sorbet. If this is a sorbet, then it would be good to use invert syrup, then it will not freeze so much into ice. Those. in addition to high-quality whipping of the mixture, the result will very much depend on what exactly we are freezing.
My son is allergic to cow's milk. He uses goat. I can't make him a normal sundae from goat's milk - I need cream. I made him milk ice cream according to the instructions for the ice cream maker. And last summer I bought a book by Chadeeva. And there I found a bunch of nuances for making ice cream. I bought powdered goat milk, made condensed milk from goat milk. And I made milk ice cream using powdered milk, condensed milk, and regular goat milk according to the recipe from the book. The son said that the ice cream has become much tastier. It became softer, despite storage in the freezer at -18.

And last summer I bought a book by Chadeeva. And there I found a bunch of nuances for making ice cream.

I'm on the website of Chadeika (Irina Chadeeva) looking through ice cream recipes, it was interesting to know about the effect of invert syrup, and there are many recipes with the addition of agar and low-fat cream - I want the delicacy to be not too high in calories.

[polliar]

I'm on the website of Chadeika (Irina Chadeeva) looking at ice cream recipes

polliar, and the link is possible? And then I just bump into books

Can I have a link?

probably it [

[polliar]

polliar, and did not try to do with xanthan? It is very convenient, tasty and the result is always pleasing.

[afnsvjul]

afnsvjul, ice cream

🔗

zvezda, I have xanthan, I have not tried it yet, but I find out the dosage - I'll try, I bought the ice cream maker only a month ago

[polliar]

polliar, I, too, have been reading the little girl for a long time and is in her subscribers! Xanthan has already got used to it ... 1/4 teaspoon per 1 liter of mass.

[zvezda]

Quote: afnsvjul from Today at 01:37 PM
Can I have a link?
probably it [

Yes there, ice cream recipes according to Gost - in the list of recipes in the section Other goodies




zvezda, thanks, saved a note

[zvezda]

1/4 teaspoon per 1 liter of mass.

zvezda, Olya, and can you in more detail, do you introduce into the custard base? rain? I mean, you need to mix it in granulated sugar? at what temperature to enter? Then do not need to punch with a blender?

Girls, and all the ice cream makers are designed so that after mixing the bowl should be placed in the freezer or the bowl should be frozen before cooking? Are there such ice cream makers - put the ingredients, pressed the button and got the ice cream ready?

[Lenusya]

Lenusya, compressor ice cream such.

BUT! in general, according to the rules, after freezing in an ice cream maker, ice cream should be sent to the freezer for hardening for a day. True, the temperature is needed -30 But -18 will also come down, for lack of a better one. After hardening, ice cream does not melt so quickly when eaten. Although it is very tasty even without hardening. But it melts very quickly.

Lenusya, such a compressor ice cream.

Thank you! Just now I read about the Brand ice cream maker.
I figured out how much ice cream you can buy for its cost. After all, the ingredients, the same cream, also cost money + 14,000 of the ice cream maker itself ...

Probably many will now write about the naturalness of homemade ice cream .. purchased ice cream is also full of natural cream
In general, I thought.

store-bought ice cream is also full of natural cream

This is of course, but I, for example, do not like just ice cream, but all sorts of strawberry, banana, etc. entirely flavors, and I've never seen raspberry ones, neither natural nor flavored. True, I do not plan to buy an ice cream maker with a compressor. We don't eat ice cream every day, and in the freezer I found a place for a bowl of tristars, so I don't need another option

[Lenusya]

Lenusya, I also figured that the cost of the compression one would not pay off soon, I decided that I would find a better place under the bowl in the freezer. We get around.

I also figured that the cost of compression would not pay off soon, I decided that it would be better to find a place under the bowl in the freezer. Get around

I also found a place in one of the freezer compartments and bought an inexpensive ice cream maker - I'm very happy

I also found a place in one of the freezer compartments and bought an inexpensive ice cream maker - I am very happy

Philips has an ice cream maker (Philips ice cream maker 2304/70). It does not freeze the entire bowl, but only the disc with the refrigerant. It is a pity that they are not supplied to Russia. I bought mine from the Finns. About 6 years ago, it was sold in the K-market for 98 euros.

[Manya]

Manya, I wonder, did not know about this.

[Marina]

Marina, there she is:

🔗

[Manya]

Manya, thanks, I will take a look.

[optimist]

Probably many will now write about the naturalness of homemade ice cream .. purchased ice cream is also full of natural cream
In general, I thought.

optimist, Lenusyayou have delicious ice cream. We gorged ourselves on "The Cow from Korenevka" when we were visiting our mother. Unfortunately, even the most expensive ice cream cannot be compared with it. Children no longer want to eat ice cream from supermarkets, only homemade ice cream. Therefore, I cannot even appreciate the naturalness, taste and usefulness of homemade ice cream.

We gorged ourselves on "The Cow from Korenevka" when we were visiting our mother.

Same..

Last year I had an aggravation - I wanted to buy an ice cream maker. But I want the same compressor and cool. I just know myself that I will buy a thousand compromises, and this will not calm me down, I end up overpaying. I didn’t buy it, because I also counted the payback and so on, the toad won. Now I really want an ice cream maker again, and I don’t know how it will end - I’ll buy it or again I’ll persuade myself not to buy it.

Probably, with such gadgets that pay off for a long time, a different logic of the list of pros and cons of the purchase is needed than with other cuisines. gadgets.

We were overeating with "Cow from Korenevka"

I ate it, we have it in our stores, but I like ours, from Petrokholod I like it better. Perhaps this is a kind of small-town patriotism.

[Miranda]

Miranda, if there is access to quality ice cream, then no, even the most sophisticated, home ice cream maker will come close to the result of a factory one. This is obvious and it is foolish to argue with it. Nuuu, if we are talking about frozen yoghurts, with exotic fruits, or there, as children have been talking to me for a long time to make ice cream with bacon and maple syrup: - Here, of course, you need a home unit to let your fantasies roam

I ate it, we have it in our stores

Yes, Buttercup, who can argue! But where are you and where am I. And the children ask for ice cream, and in the summer they are generally ready to eat it three times a day.

Also, I don’t want and don’t make ice cream with yolks. Well, that's my point.

I don't make ice cream on yolks

So I don't like recipes on eggs, I'm better on gelatin

I'm better on gelatin

Well, yes, the Recipe Book suggests that: starch, gelatin or agar-agar ... In general, again it comes down to a conversation that I know what I put there. Even a gum, but it will be my conscious choice. And what they put in production, and some of the ingredients, they generally have the right not to mention, if they do not exceed some percentage there ... Yes, FIG! And if you consider that children eat ice cream because of the heat and thirst, that is, the body is dehydrated ... In general, I'd better do it myself

[Svetochka]

can you give more details,

Svetochka! I'm sorry .. just saw ..
I cook English cream on an automatic machine in Kenwood, measure milk + cream in a measuring container and mix in xanthan with a silicone spatula or a whisk for just a few seconds, add condensed milk and put all this into the cooled cream in a bowl bowl and beat a little with a flaxy nozzle (it and cream did). I pour it into an ice cream maker and add either nuts, or raisins, or ...
I'll do it, I'll try to draw up a recipe! (if it's necessary)



I read about the yolks .. you can just make custard!

[Olya]

I'll do it, I'll try to draw up a recipe! (if it's necessary)

Olya, Need, Need! I'm ready I'll be waiting

[Mandraik Luda]

Mandraik Luda, so you don't have Kesha induction? Or does it matter?

I'll do it, I'll try to draw up a recipe! (if it's necessary)

It is necessary, of course!

But for myself I realized that I introduce xanthan 1/4 teaspoon per 1 liter of mass into the cream, which is whipped, then add the custard base into them, mix. So? Then, respectively, in the ice cream maker ...

It is a pity that they are not supplied to Russia.

Well, yes, it would be more convenient, but I also adapted with this one, it is in my compartment for accelerated freezing, I still try not to fill it completely in order to quickly freeze dumplings, dumplings, pasties and all that

But I finally ate nothing better than our blackcurrant, so I won't even make homemade blackcurrant

What is this? Can you show a picture of the label? (from Yandex images, for example). And then I typed in the search, but there is a certain number of options, I do not know which is correct.

if there is access to quality ice cream

It's hard to say. So that the price and so on coincide. In the summer, a lot is spent on ice cream. But not on such, but more often on the usual. I see the point in the ice cream maker not because of the naturalness of the products against any additives, but in the variety, lowering the fat content, I always have enough of my own yogurt again. That is, to do what the store has, but expensive. But still, the payback is difficult to calculate. Taking into account the ingredients, it took me three years, hardly less.

I'll do it, I'll try to draw up a recipe! (if it's necessary)

It is necessary!

I don’t want and don’t make ice cream on yolks. H

And I didn’t like it, as soon as I didn’t, it’s not like that. Now, basically, I cook condensed milk + 10% cream + boiled corn starch, my husband says that it's just like an ice cream from childhood

I think something of this!
So there is starch with yolks!

there is starch with yolks!

The fact is that I feel these yolks and it is not tasty for me, and for my whole family, too, in custard butter cream it is normal, and in ice cream it interferes

[Tina]

Tina, it is necessary to try the English cream! I didn't really like it in a simple custard, but now I don't feel it either.

[Olya]

Mandraik Luda, so you don't have Kesha induction? Or does it matter?

Olya, no matter, I'll figure out how, the main recipe and the amount of everything

Miranda, I only take briquettes, like Olya in the last, third photo. From the site of Petrokholod, the photo is





Brand: Petrokholod
Weight: 200g.
Quality certificate: GOST 31457-2012
Category: Briquette
Taste: Ice cream blackcurrant ice cream
Ingredients: whole milk, drinking water, butter, blackcurrant filler (quick-frozen blackcurrant berries, granulated sugar, drinking water), granulated sugar, skimmed milk powder, powdered milk mixture, vanilla extract.

[zvezda]

zvezda, I have not seen this, I will have to look.

I like ice cream from Yekaterinburg Refrigeration Plant No. 3. The price-performance ratio is excellent. Previously, there were many options in Auchan / Attack, but now there are few places in Moscow. They are still doing for METRO. Huge packages from 1.5kg. up to 2.5kg. Here is their blackcurrant sorbet - awesome. I don't know if I can repeat it if I buy an ice cream maker.

Under the spoiler there is a link to the range. There are pictures of the wrapper. And the photo looks like in the Metro.

🔗

For METRO under their brand name HORECA SELECT. Last summer prices were 500+ - for 1.5kg. some kind of fruit (currants, raspberries, etc.). And somewhere between 600-700 as per share you will get for 2.5 kg. ice cream.

Tina, you should try the English cream! To me

We must - then we will try

Lenusya, you have delicious ice cream. We gorged ourselves on "The Cow from Korenevka" when we were visiting our mother.

Yes, it was this ice cream that I meant when talking about deliciousness and naturalness

I like ice cream from Yekaterinburg Refrigeration Plant No. 3.

Thank you. Let's try. I saw many kinds of this in Metro.

Yes, the freezer is expensive, I already thought - I can buy a small freezer, plus an ice cream maker - it will turn out the same for the price
I also tried to lay out ice cream in silicone molds for ice, it looks cute, and you can combine different types and colors of ice cream, and make a mini portion.

In the Metro in St. Petersburg, I buy in such 1.3 kg tubs ice cream from the Prestige plant. Normal composition and tasty) I love Petrokholod more.
But I'm just not a fan of fruit, except for melon.
I need crème brlée, or regular vanilla ice cream, nutty, with caramel and cookies)
I come back to buying an ice cream maker regularly. But there is still no room for the bowl in the freezer. Is that on-site ice cream from the Metro))

[Svetlana]

Svetlana, and you missed the freezer in the METRO for 5000 ???

[Olya]

Olyawhen ?? I missed it, yes. For 5 thousand I would be a bullet!))

[zvezda]

zvezdawhen was that? Obviously not last year.

Thank you. Let's try. I saw many kinds of this in Metro.

This is the name of their brand. They have a lot of everything and food, and not food under this brand that different manufacturers make for them. Even for different cities may be different. So also look at the label who the manufacturer is.

That time flies did not even notice how many years have passed! Horror! We wrote about it everywhere and it seemed to me that all of ours were stocked

[zvezda]

zvezda, and that was at least 3 years ago, or even all 5.
There are no such prices for a long time. Not for any technique.

[Miranda]

Miranda, killed wow!