Ice cream maker Clatronic ICM 3225

Yes, the less fat in the mass, the faster it hardens!

You've made a bunch of mistakes! Day at minus 21 for a bowl in the summer (you probably cooked + 28 in the air?) IS LITTLE!
Second: the composition should cool longer ... Better 5-6 hours (but not 10 minutes!) Impatient?
Beat the mixture well. Recently I have been whipping just with a fork (in a circular motion, perpendicular to the bottom, 30-50 seconds around the entire circumference (I cook in an enamel saucepan or a cup). Beat until heated, whisk while heating, whisk after cooling before pouring into the machine - MIRACLE! !!
How do I:
the base is always ONE AND THE SAME - soy milk powder "Bona Vita" - its Fat content is 27% (per 100 g of product). And no cream is needed! NO EGGS!
750 ML of hot water (boiled, of course), 2-4 tablespoons of FRUITOSE (I DO NOT EAT sugar!), 2-3 tbsp. tablespoons of ordinary potato (with corn does not work for me personally, or through time) starch. If you want "chocolate", then 2-3 tablespoons of COCOA, and that's all !!!!!
If you want "cream-brule", then instead of cocoa, half a mug of mashed halva on fructose (the taste of ice cream is super !!!!)
Poured starch with COLD water, stir. Soy milk powder was poured with hot water and stirred. Halva was poured with hot water, stirred. They poured everything into a saucepan, whipped it, heated it with stirring, brought it to 95-100 degrees, turned it off. Cooled (I put a bowl of ice cold water from the tap for 20 minutes in a LARGE size, then I change the water, which has become warm, to ice water again. I refrigerate it, put it in the refrigerator for at least 5 hours. It can be in the freezer until VERY COLD EQUAL cooling the composition).
I take out the Clathronic (it freezes at minus 28-30 days - the regulator is in the freezer at the 7th division out of 8) .... I put it in 2 (!!!!) cellophane bags, tie it under the edges of the bowl, put on the lid with the motor), I turn it on, slowly pour in a VERY COLD composition through a small funnel.
Then I cover the entire Clathronic with another cellophane bag (to slow down the heating of the bowl in the air), cover it all with a double-folded terry towel (as advised here, it was very useful!) And, for even greater isolation from the warm air, I cover it with a sheet folded in 4 times (at the same time it becomes very quiet, Clathronic is not audible!) That's it. ready in 7-15 minutes!
You can also cook from fruit jelly, if it is without chemicals. 10 grams of dry jelly, 12-15 tablespoons of dry soy milk, 750 ml of water - EVERYTHING!

You've made a bunch of mistakes! Day at minus 21 for a bowl in the summer (you probably cooked + 28 in the air?) IS LITTLE!
Second: the composition should cool longer ... Better 5-6 hours (but not 10 minutes!) Impatient?
Beat the mixture well. Recently I have been whipping just with a fork (in a circular motion, perpendicular to the bottom, 30-50 seconds around the entire circumference (I cook in an enamel saucepan or a cup). Beat until heated, whisk while heating, whisk after cooling before pouring into the machine - MIRACLE! !!
How do I:
the base is always ONE AND THE SAME - soy milk powder "Bona Vita" - its Fat content is 27% (per 100 g of product). And no cream is needed! NO EGGS!
750 ML hot water (boiled, of course), 2-4 tablespoons of FRUITOSE (I DO NOT EAT sugar!), 2-3 tbsp. tablespoons of ordinary potato (with corn does not work for me personally, or every other time) starch. If you want "chocolate", then 2-3 tablespoons of COCOA, and that's all !!!!!
If you want "cream-brule", then instead of cocoa, half a mug of mashed halva on fructose (the taste of ice cream is super !!!!)
Poured starch with COLD water, stir. Soy milk powder was poured with hot water and stirred. Halva was poured with hot water, stirred. They poured everything into a saucepan, whipped it, heated it with stirring, brought it to 95-100 degrees, turned it off.Cooled (I put a bowl of ice cold water from the tap for 20 minutes in a LARGE size, then I change the water, which has become warm, to ice water again. I refrigerate it, put it in the refrigerator for at least 5 hours. It can be in the freezer until VERY COLD EQUAL cooling the composition).
I take out the Clathronic (it freezes at minus 28-30 days - the regulator is in the freezer at the 7th division out of 8) .... I put it in 2 (!!!!) cellophane bags, tie it under the edges of the bowl, put on the lid with the motor), I turn it on, slowly pour in a VERY COLD composition through a small funnel.
Then I cover the entire Clathronic with another cellophane bag (to slow down the heating of the bowl in the air), cover it all with a double-folded terry towel (as advised here, it was very useful!) And, for even greater isolation from the warm air, I cover it with a sheet folded in 4 times (at the same time it becomes very quiet, Clathronic is not audible!) That's it. ready in 7-15 minutes!
You can also cook from fruit jelly, if it is without chemicals. 10 grams of dry jelly, 12-15 tablespoons of dry soy milk, 750 ml of water - EVERYTHING!

Thank you from a beginner for a detailed description of the process .... ..... you, as I understand it, for a healthy lifestyle .... judging by soy milk and fructose ..... if I replace soybean with I usually think there will be no problems .... but if sugar in your case is replaced by fructose with honey? has anyone tried it .....

You've made a bunch of mistakes! Day at minus 21 for a bowl in the summer (you probably cooked + 28 in the air?) IS LITTLE!
Second: the composition should cool longer ... Better 5-6 hours (but not 10 minutes!) Impatient?

1) yes, I cooked in the air, but not +28, but +20.
2) in 5-6 hours of cooling, the composition will turn into a block of ice (tested with milk)
3) i'm allergic to soy

[tysia]

1) yes, I cooked in the air, but not +28, but +20.
2) in 5-6 hours of cooling, the composition will turn into a block of ice (tested with milk)
3) i'm allergic to soy

according to item 2) - 5-6 hours not in the freezer, but in a refrigerator!

Of course, I'm not so sophisticated with cellophane bags, but I'm ready, not in 7-15 minutes, but in 20-25-30.
And the last time it didn’t wait even 40 times before it was frozen (after which I decided to freeze the bowl for three days), I poured the mass into a container and put it in the freezer. In 4! hours in the freezer, the ice cream became the very thing - it was taken with a spoon in balls and did not creep. A day later, I softened it, petrified, in a micron - it also turned out to be absolutely normal.

tysiamaybe I'm wrong, but a complete feeling that your main desire is to hand over the ice cream maker to the store ...

Girls, thanks to everyone who shares their experience here - although everything is working out fine for now, I am a beginner as an ice cream maker and I am happy to draw on your wisdom!

I put it in 2 (!!!!) cellophane bags, tie it under the edges of the bowl, put on a lid with a motor), turn it on, slowly pour in a VERY COLD composition through a small funnel.
Then I cover the entire Clathronic with another cellophane bag (to slow down the heating of the bowl in the air), cover it all with a double-folded terry towel (as advised here, it was very useful!) And, for even greater isolation from the warm air, I cover it with a sheet folded in 4 times

And if everything is simplified When on the street +28 I have an obsession to put the ice cream maker to work ... in the refrigerator, i.e., pull out from the withers, for example, a container for vegetables from the bottom shelf, and put the ice cream maker there to work Her cord is an elastic band withers will not hurt, and the process of heating the ice cream maker itself will be much slower.
Do you think this is crazy or a good idea? True, I haven’t done that yet, but in today's heat, I’m close to this experiment

I think this is a very good idea!
If the size of the refrigerator allows, of course ...

What is the height of the bowl that you put in the refrigerator? I can't find it in the characteristics, and the market does not work all the time, you need to enter the numbers.

What is the height of the bowl that you put in the refrigerator? I can't find it in the characteristics, and the market does not work all the time, you need to enter the numbers.

They do not set yet, but only dream. The size of the package is 230 x 230 x 270 mm, and without the package it is smaller. I have already sent my cup to the dacha, so I can’t measure it for sure. Well, if it fits into the freezer, why won't it fit into the hall on the lower shelf

And they put it somewhere in the refrigerator or in the freezer? Something I'm confused

And they put it somewhere in the refrigerator or in the freezer? Something I'm confused

When the bowl itself is frozen, it is placed in the freezer for about a day. And when the ice cream maker itself is already working, that is, the mixture is poured into it and it is already spinning, then at this time I propose to put it in the refrigerator itself, so that it works not on the table, for example, but in the refrigerator. At the same time, it will heat up itself more slowly, the refrigerant inside the bowl will also defrost more slowly than in hot air. Here

Thank you will have to master. Only buy left

Thank you will have to master. Only buy left

If you like ice cream - be sure to buy.
And about a working ice cream maker in the fridge ... it's just my dreams, I haven't done it yet, and probably no one has done it

The height of the bowl is usually listed in the characteristics of the ice cream maker because it is very important.
For 1 liter ice cream makers, the bowl height is usually 14-14.5 cm.

And BEFORE buying an ice cream maker, you must make sure that the temperature in the freezer is not higher than -18 degrees. I measured it with a street thermometer)))) It turned out -23 degrees).

I again have a joint with ice cream, it seems that I whipped butter with warm milk until smooth, cooled in the refrigerator, whipped again, adding sugar. A homogeneous mixture came out. She began to freeze - again the butter on the mixer and grains throughout the volume It seems that the ice cream maker starts to churn butter every time from milk or cream.

The bowl is defrosting after 40 minutes, but I take the food from the bottom shelf of the refrigerator - there is +2 ... + 4C, I set -32 in the freezer, but there is nothing to check.

Regarding the ice cream maker that works in refrigerators, I will say that I am afraid of condensation falling inside the motor when you take it out of the refrigerator.

Regarding the ice cream maker that works in refrigerators, I will say that I am afraid of condensation falling inside the motor when you take it out of the refrigerator.

Probably in the user manual there is something like "use at temperatures from -.... to + ....", you need to read
But I think +2 - +4 in the refrigerator does not threaten the motor with anything bad not to leave it there for a day, 20-30 minutes ...

Thank you from a beginner for a detailed description of the process .... ..... you, as I understand it, for a healthy lifestyle .... judging by soy milk and fructose ..... if I replace soybean with I usually think there will be no problems .... but if sugar in your case is replaced by fructose with honey? has anyone tried it .....

it's not about milk, but about FAT ... (well, for me, vegetarians with 25 years of experience, there's CFM, of course) ... Fat content is 27% per 100g of dry product ... I don't know how to "wet" to count. I don’t eat honey either (for the same reasons as meat, milk, cottage cheese, eggs) and I can’t tell you ... Why is he there, in ice cream? After all, fructose is sold everywhere ... and it tastes VERY pleasant, much softer than sugar!

The height of the bowl is usually listed in the characteristics of the ice cream maker because it is very important.
For 1 liter ice cream makers, the bowl height is usually 14-14.5 cm.

And BEFORE buying an ice cream maker, you must make sure that the temperature in the freezer is not higher than -18 degrees. I measured it with a street thermometer)))) It turned out -23 degrees).

It is imperative to measure your camera before buying, right!
And at 23 degrees to freeze the bowl for the first time, especially for the first time, FEW DAYS ONE.
Klatronic has a bowl of only 14 cm, easily (for me personally) gets into the freezer. And the thermometer in my freezer "lives", because, taking out the bowl for making ice cream, I turn the regulator down to "1" - and this is minus 10 ... less does not work, although I would not need 10

Thank you will have to master. Only buy left

By the way, the other day I bought a second Clathronic, for only 1570r (self-pickup), there is an opportunity to check everything in the same place (motor operation)

When the bowl itself is frozen, it is placed in the freezer for about a day. And when the ice cream maker itself is already working, that is, the mixture is poured into it and it is already spinning, then at this time I propose to put it in the refrigerator itself, so that it works not on the table, for example, but in the refrigerator. At the same time, it will heat up itself more slowly, the refrigerant inside the bowl will also defrost more slowly than in hot air. Here

Yes, there was such an ice cream maker, Panasonic ioi Moulinex, I don't remember, it was discussed here too (they took it out of production, after all). I cooked (spun) right in the freezer ... But, it's more convenient for me in the kitchen. The packages are always in my kit, and the towel too.
She took out the bowl, put it in the bags, a matter of one second. In addition, sometimes I can't stand it, and put off ice cream after 5-7 minutes of cooking, while Klatronic turns the rest ... And the refrigerator in my closet in the hallway is ... not in the kitchen. In winter, I tried it on the balcony at minus 10 ... I cooked it very quickly, in 7 (!!!!) minutes ... But, running back and forth .... I didn't like it.

[tysia]

tysiamaybe I'm wrong, but a complete feeling that your main desire is to hand over the ice cream maker to the store ...

In fact, I was not going to give anything anywhere, and I am not going to ... I understand perfectly well that if something did not work out for me, it’s only because of my curvature, and it’s easier for me to understand myself than to run around the shops, write statements, and explain why I want to return a normally working weight ...
And I found a way out of my situation, and got an excellent result, I just poured the mixture into the bowl, and put it back in the freezer for 20 minutes, then took it out, mixed with a spoon what had already begun to freeze to the bottom and walls, put on the lid and after 20 minutes received wonderful crème brulee, just like in childhood.
So a big merci for all the help! Now, for complete happiness, I would like to get hold of a recipe for tomato ice cream, which is also from childhood ...

I again have a joint with ice cream, it seems that I whipped butter with warm milk until smooth, cooled in the refrigerator, whipped again, adding sugar. A homogeneous mixture came out. She began to freeze - again the butter on the mixer and grains throughout the volume It seems that the ice cream maker starts to churn butter every time from milk or cream.

Masha, try these recipes: 🔗
I get them and they are delicious. Only, the resulting mixtures, I beat with a blender, and then into an ice cream maker.

When the bowl itself is frozen, it is placed in the freezer for about a day. And when the ice cream maker itself is already working, that is, the mixture is poured into it and it is already spinning, then at this time I propose to put it in the refrigerator itself, so that it works not on the table, for example, but in the refrigerator.

It seems to me that it is enough to wrap the bowl with a thick terry towel (I always do this), then it defrosts much more slowly and the ice cream maker will do a great job on the kitchen table.

Masha, try these recipes.

Thanks, I'll try! The bowl should freeze in the evening. And I will also beat the mixture not with a blender, but with an emulsifier disc, maybe it will turn out better? By the way, I pack ice cream with silicone muffin molds.

[svetaastro]

svetaastro

By the way, the other day I bought a second Clathronic, for only 1570r (self-pickup), there is an opportunity to check everything in the same place (motor operation)

Which store is this? I can't look at the market, I constantly reset everything and I need to enter numbers - it fights with robots

I bought it in the Enter store .... on May 31, for 1570r ... but now I charged it ... there is already a different price popping up ... About 2 thousand (!!!!) .... Call them, maybe you can still for old price?
Wow, only 6 days have passed

So, I charged it like this then: "ice cream enter" in Google ... there you will see a line that they offer for 1570r ... I quickly bought it (5 minutes walk from home!)

Svetik pleases that recently, it means that you can find it. : girl_claping: I'll have to look around the shops, not all the same my computer will be buggy.

In Moscow in Yulmart the price for friends is 1580 rubles. I can order to whom I need Yulmart friend

finanna I see for 1620 rubles. Thank you

And for me the price is 1580 because I am a friend of Yulmart's price column 3. I can order for your region, it will not cost anything to me or you, but still cheaper. which is nice

I wanted to either come myself or send my daughter straight to the store after the exams.

Well, if you decide - write, we are always happy to help

At the Yulmart discount, one Klatronic is worth it, if no one takes it, I'll order a second one for myself! I bought the same one for myself, but with discounts it turned out even more expensive.

[finanna]

In Moscow in Yulmart the price for friends is 1580 rubles. I can order to whom I need Yulmart friend

finanna , and this is technically how ??

[finanna]

finanna , and this is technically how ??

You tell me which city and which point of delivery you order the goods, only in advance on the Yulmart website, see which item is more convenient for you for self-pickup (or address for home delivery). And I'm sitting at home making an order at this point of issue, giving you the order number and you go and redeem it or they bring it to you. It's simple

Thank you, everything is clear. The point of issue has already looked closer to the house. Now I'll take a closer look and write to you in a personal message.

And I did not find it on the Yulmart website. Only refurbished at 1620 and 1200.

I noticed that the assortment of goods depends on the choice of the city.

It seems to have figured it out .. 1620 are available in stores. 🔗

[finanna]

finanna I wrote to you in a personal. If you see not today, but the other day, then you can replay

I noticed that the assortment of goods depends on the choice of the city.

In Moscow Yulmarts, according to the price column, 3 Klatroniks were heaps at a price of 1580 =
And in Krasnodar the price is slightly higher than 1600 =, but there is also a lot in stock

In Moscow Yulmarts, according to the price column 3 Klatronikov heaps

Your equipment is always cheaper, but just so much that it is no longer profitable to arrange delivery from online stores. Without Yulmart, ice cream makers from 2t. R. were, and very rarely.

Now I'm finishing a new ice cream, maybe I will at least like it? 15 minutes, 14, 13 ...

Maria, what kind of ice cream you are sculpting there, if they are not to your liking. Right now I made 250g of frozen blueberries, 200g of granulated sugar, 500ml of 10% cream and 100ml of 1.5% milk, whipped in a blender and in an ice cream maker for 30 minutes. It's tasty and my husband spanks the current with a freezer, I smell khan ice cream.

[Lagri]

Maria, what kind of ice cream you are sculpting there, if they are not to your liking.

Fruit and dairy, well, they are not to my taste, but my husband, on the contrary, eats it. I didn’t find any cream, but they are not in a variety of recipes with a fat content higher than 15%. For me, milk ice cream is a simple piece of ice, I’m the only one in my family who hates popsicle ice. What do you like? In Ikea, 10 rubles a crispy waffle cup with soft, not cold, creamy ice cream, similar to cream

Now I made ice cream according to the advice Lagrisent to the LAN. Ooooh, Super! What I was looking for! I licked only the shoulder blade - I freeze the rest. It contains starch, unloved by many ... I already thought about making a custard and freezing it, but did not dare. And today I went crazy and cooked four new dishes that I had never made.

Fruit and dairy, well, they are not to my taste, but my husband, on the contrary, eats it. I didn’t find cream, there’s no cream with a fat content higher than 15%, neetuuu, but they are in many recipes For me, milk ice cream is a simple piece of ice

I've never eaten popsicles before an ice cream maker. Only ice cream. Now I eat and I don’t remember that ice cream, it didn’t lie next to this popsicle, and even with 10% cream, we should try to find ice cream. Moreover, this ice cream is made with practically no physical costs for any manipulations and dances with tambourines.

By the way, I can't stand the ice in general.

[Lagri]

Now I made ice cream on the advice Lagrisent to the LAN.Ooooh, Super! What I was looking for!

Wasp, not ashamed?! Ice cream in a personal! And what should the rest of us do ?!

Now I eat and I don’t remember that ice cream, it didn’t lie next to this popsicle, and even with 10% cream, we should try to find ice cream. Moreover, this ice cream is made with practically no physical costs for any manipulations and dances with tambourines.

I totally agree! Fruit ice cream, even with 15% cream, is a completely full-fledged creamy TASTY ice cream completely without any ice. And if you don't take thawed fruits, but immediately grind frozen ones. then there is no excess water from them and in general beauty is obtained and, most importantly, quickly.

I totally agree! Fruit ice cream, even with 15% cream, is a completely full-fledged creamy TASTY ice cream completely without any ice. And if you don't take thawed fruits, but immediately grind frozen ones. then there is no excess water from them and in general beauty is obtained and, most importantly, quickly.

And in what proportions to take ?? I

And in what proportions to take ?? I

I immediately take 100 grams of sugar and make icing sugar in a glass with Bosch knives, then 500 ml of 20% cream (15% is possible) and frozen berries there (any - strawberries, cherries, blueberries, etc.) 250 -300 gr. Beat everything for 2-3 minutes and into an ice cream maker. Everything is simple, but the output is sooooo delicious. Such a portion is just for a full ice cream maker. You can have more sugar if someone loves sweets