Ice cream maker Clatronic ICM 3225

Join the ranks of the lucky owners!
I just picked up my Clatronic ice maker and waffle iron from Novaya Pochta.
Tomorrow I will test.
Wait for a photo of ice cream in a crispy waffle cup.

[CurlySue]

CurlySue Congratulations!!!

Masha, can you just screw it up tighter? We must have come across "undercooked" ice cream makers. And what kind of screwdriver is this, that there are none in Russia?

Maybe there are in Russia, but in four large centers "everything for repair" they were not there, and one trip in the tram round-trip costs the cost of a screwdriver. They are called Tri-Wing or Y-shaped screwdrivers. One consultant assured me that a regular + screwdriver will fit the Chinese screws. If! at home, with friends and at work, all available tools have been tried. The screws sit firmly, do not give in, so I can only put forward a hypothesis that our ice cream makers have a metal bowl stuck in deeper than others. In mine it was possible to insert half the thickness of a match, the water was poured out randomly, most often in the freezer.

[CurlySue]

CurlySue, with great shopping for you! Let them work for a long time and delight you with sweets!

The screws sit firmly, do not give in, so I can only put forward a hypothesis that our ice cream makers have a metal bowl stuck in deeper than others. In mine it was possible to insert half the thickness of a match, the water was poured out randomly, most often in the freezer.

I will also buy a screwdriver "somewhere". I found the screws under the handles, I had not seen them before. So I understand that there is no need to try to tighten the screws ...

and for what in general these screws to touch ???

and for what in general these screws to touch ???

The fact is that when washing the bowl, a lot of water gets into the gaps on the bowl, and then it flows out for a long time (here here I showed and we discussed the problem). Some do not have such gaps, while others do. So I thought that maybe the screws on my bowl are not tightly tightened and the parts of the bowl do not fit snugly together.

The fact is that when washing the bowl, a lot of water gets into the gaps on the bowl, and then it flows out for a long time (here here I showed and we discussed the problem). Some do not have such gaps, while others do. So I thought that maybe the screws on my bowl are not tightly tightened and the parts of the bowl do not fit snugly together.

Ahh. all clear. I'll have to watch my ice cream maker ...
But I don't wash it under running water. I wipe it with a wet cloth.

Girls, thanks for the congratulations!
Maybe I haven't figured it out yet, unpacked it, studied it, looked at the bowl - it seems like there are no big gaps.

The first ice cream failed.
I don't know what could have gone wrong.
I whipped homemade milk, and did not boil the same cream - I take it from a proven milkmaid, who herself brings me milk from her cows.
I didn't add eggs, because somehow I don't want raw eggs in ice cream.
Only milk, cream and sugar.
After about 20 minutes it almost thickened, I looked a couple of times - not too much, because there was no thick state.
And after 5-7 minutes it dropped again.
I don’t understand, maybe I beat it up? Maybe it stratified into the oil?
Or something else?
I understand that you will not look into my saucepan, but maybe there are some universal tips or recommendations?
The bowl was kept in the freezer for 12-13 hours. It freezes well.

It's hot outside and the bowl defrosts faster. Put ice cream in the freezer for 1 hour and everything will work out.

Thank you, I'll try, unsubscribe.
In any case, if it doesn't work out, I'll beat it up with a blender and you'll get a cool milkshake.

And where exactly did the liquid mixture turn out - after 30 minutes in the ice cream maker ???
It’s strange. I did it right the first time.and for the first time I cooked with store cream. And the second time - at home, and so the ice cream maker even refused to twist the mixture on homemade cream. The mixture is too thick. And after 1 hour in the freezer, the ice cream came out. There was no need to twist it.

The first ice cream failed.

In the described sequence of actions skipped "cool the mixture before loading into the ice cream maker" IMHO

In the described sequence of actions skipped "cool the mixture before loading into the ice cream maker" IMHO

All the products were from the refrigerator (except sugar, it chills me a lot, so everything is ok.

And where exactly did the liquid mixture turn out - after 30 minutes in the ice cream maker ??

Yes, after 20-25 minutes it almost thickened, the consistency was like sour cream of medium thickness, then I added a little powdered sugar, literally 1-2 tablespoons. spoons - and it fell again. Maybe this was my mistake? I decided that it would not be sweet and added sah. powder ...

All the products were from the refrigerator (except sugar, it chills me a lot, so everything is ok.

How is it written in the instructions? Place the mixture in the freezer for 20 minutes.

How is it written in the instructions? Place the mixture in the freezer for 20 minutes.

Ahhh .... Yes? Am I missing something? Well, okay, I blended it a bit and we drank it like a milkshake.
It turned out tasty anyway, so I'm not upset. I will try and improve.
Thanks to everyone who helped!

Ahhh .... Yes? Am I missing something? Well, okay, I blended it a bit and we drank it like a milkshake.
It turned out tasty anyway, so I'm not upset. I will try and improve.
Thanks to everyone who helped!

why are you afraid to add eggs? I add and everything is fine.

I already put the ice cream maker in an empty pan, then at least the air around it is cold and the bowl can hold out for 30 minutes, and then it quickly defrosts. You either have to take everything from the bottom shelf of the refrigerator or throw milk into the freezer, until small pieces of ice appear, and only then beat it with a blender.

I already put the ice cream maker in an empty pan, then at least the air around it is cold and the bowl can hold out for 30 minutes, and then it thaws quickly. You either have to take everything from the bottom shelf of the refrigerator or throw milk into the freezer, until small pieces of ice appear, and only then beat it with a blender.

and everything is ok with me. I put the bowl in the freezer overnight, and in the morning I beat the mixture and go into the ice cream maker! the ice cream turns out awesome.

And I put a working ice cream maker in the refrigerator (+ 4 *) - great ice cream turns out

And I just wrap the bowl with a terry towel and I have enough for a long time, well, for 40 minutes, for sure, and the refrigerant does not gurgle even in the bowl. And I always prepare the mixture and cool it in a saucepan, which I simply put in an iron bowl and change the warm water to cold water, stirring the mixture. Since the time of the purchase of the ice cream maker, there has not been a case that the ice cream was liquid or simply did not work out. Always a great result.

And I put a working ice cream maker in the refrigerator (+ 4 *) - great ice cream turns out

An ice cream maker in the fridge?
But what about the door? Don't you close all this time? Or do you have a socket in your fridge?

Thanks for the tip with the pan. I'll be next. try once and so.

[Wooooot, that's exactly what I wanted to ask: when you take out the bowl from the freezer, should the refrigerant gurgle or not?]

and the refrigerant does not gurgle even in the bowl.

Wooooot, that's exactly what I wanted to ask: when you take out the bowl from the freezer, should the refrigerant gurgle or not?
We just have 2 refrigerators, the one with a thermal sensor shows -18, but the entire freezer is already clogged in it.
And in the second, I don't know how much. Maybe the temperature of the freezer is too low, and the bowl did not cool down to the desired level even in 13 hours?

do you have a socket in your fridge?

In many refrigerators, behind (behind the lower drawer) there is a hole for removing condensation, that's probably through it and

[Wooooot, that's exactly what I wanted to ask: when you take out the bowl from the freezer, should the refrigerant gurgle or not?]

Wooooot, that's exactly what I wanted to ask: when you take out the bowl from the freezer, should the refrigerant gurgle or not?
We just have 2 refrigerators, the one with a thermal sensor shows -18, but the entire freezer is already clogged in it.
And in the second, I don't know how much. Maybe the temperature of the freezer is too low, and the bowl did not cool down to the desired level even in 13 hours?

When you take the bowl out of the freezer, the refrigerant in the bowl should not gurgle at all, otherwise the ice cream will not be prepared exactly, only a cocktail. In my freezer -33, I measured. I have it, too, packed, all 4 levels, but for my favorite there is a special. a place.

And I put a working ice cream maker in the refrigerator (+ 4 *) - great ice cream turns out

how is it, a working ice cream maker? She's connected to the network ...

[Wooooot, that's exactly what I wanted to ask: when you take out the bowl from the freezer, should the refrigerant gurgle or not?]

Wooooot, that's exactly what I wanted to ask: when you take out the bowl from the freezer, should the refrigerant gurgle or not?

Of course not! The refrigerant MUST NOT SPOKE! This is the whole point.

I just turned on the ice cream maker. In 30 minutes I'll take a picture of what happened.

Of course not! The refrigerant MUST NOT SPOKE! This is the whole point.

I understand that he should have cooled well, but how much? - that was the question.
Now I understand the main reasons.
My coolant gurgled. So the temperature was too low.
Okay, let's try to eat something to make room for a bowl in a good refrigerator.

I have a thermometer in my freezer torn from the window , but there were never any punctures with ice cream. Right now, I'll try to put it in pans

At the expense of the refrigerator, you laugh in vain, girls. I do that too - the ice cream maker works right in it on the lower shelf. And the wire goes out to the nearest outlet. There is an elastic band on the refrigerator door that does not spoil the wire.That's it ... But the bowl thaws aaaaam much less

how is it, a working ice cream maker? She's connected to the network ...

Girls, the Klatronic ice cream maker has been with me since 2009 - she brought it from Germany for 19 euros. I live on the 8th floor - in the summer it is quite hot in the apartment, the ice cream maker defrosts very quickly. I tried it in a saucepan, and wrapped it with towels in ice - I thought of something else - I don't remember. Once I decided to take a chance and put it in the refrigerator (I have a two-chamber Samsung) - I was worried, but everything turned out to be great. Since then, the fifth season has been doing so. The socket is next to the refrigerator, I turn on the ice cream maker, fill it with the freezing mixture and, working, I place it on the middle shelf of the refrigerator, carefully placing the cord between the grommets of the refrigerator in the lower corner of the door. The cord in the ice cream maker is flat and the sealing is not broken, the cord is long enough. The temperature in the refrigerator is +4. Something like that. Maybe my experience will help someone

[bendim]

bendim
We not only have the same thoughts with you, but also refrigerators

At the expense of the refrigerator, you laugh in vain, girls But the bowl is defrosting much less

And the meaning? To put it still frozen in the freezer again? And for this all that is necessary, the current to free up space on the shelf, and rearrange the shelves and all for the sake of a portion of ice cream. Although a bowl with a top will not fit into my refrigerator, but in the freezer it has a place. You can make ice cream non-stop, but I don't need that much, otherwise the doorway will have to be widened.

And the meaning?

In this situation, I have two portions of different ice cream at a time, 15 minutes each. And you don't need to rearrange anything at all, below such a container for vegetables is simply temporarily removed on the table, and an ice cream maker fits perfectly in its place
But you don't need to run with towels

[finanna]

finanna
Stafa, the point is that the ice cream mix SUCCEEDED to freeze. I do not rearrange the shelves in the refrigerator. But sometimes it was necessary to display chilled water or drinks - in the summer the refrigerator is always full, it's true

[Stafa]

And you don't need to rearrange anything at all, at the bottom such a container for vegetables is simply temporarily removed on the table, and in its place the ice cream maker fits perfectly
But you don't need to run with towels

I do not have such containers in height, for example. I have two types of containers in this place - a zero chamber and one for vegetables, where it is always jam-packed and it’s all to hang out for two different servings of ice cream - well, I don’t know if it’s worth it. And with towels - it’s like it’s not often for girls, as well as with castles. I tried it out of interest right now. But even if it comes out a little watery for me, the freezer will fix all the shoals of mines in 15-20.

Stafa, the point is that the ice cream mix SUCCEEDED to freeze.

Well, the mixture will not have time to freeze - only to the state of soft ice cream, and it can only freeze in the freezer. And this is a fact, and then newcomers are in a stupor - they are waiting for the usual ice cream, as in a store.

Eh, the socket is far away, on the floor behind the refrigerator, the extension cords are busy. Tell me, how can you make two portions in a row? It freezes on the walls and then the scapula does not spin until you defrost and clean the walls.

I do not have such containers in height, for example.

You are out of luck with the fridge In principle, everyone does as they please, though ..

Tell me, how can you make two portions in a row? It freezes on the walls and then the scapula does not spin until you defrost and clean the walls.

I mostly always make fruit ice cream, so the composition of the different tabs is not very different. And I never got to the point of stopping the scapula.And I pour the mixture into a running empty ice cream maker, then it doesn't freeze on the walls almost at all

You're out of luck with the refrigerator

But I can put her in the freezer to work - then I get better at it. So it is not known who is out of luck.

What are the conclusions at once - and in what was the unlucky?

So I knew that they would not understand the jokes ...

I mostly always make fruit ice cream, so the composition of the different tabs is not very different. And I never got to the point of stopping the scapula.And I pour the mixture into a running empty ice cream maker, then it doesn't freeze on the walls almost at all

I ought to try it too - pour it through the window into a working ice cream maker. And I always pour it into the bowl. then I insert the blades ... and after 10 minutes they already refuse to twist - everything freezes, and even the mixture is thick ...

Mine told me to make ice cream from store-bought cream. They said. homemade very thick ...

Mine told me to make ice cream from store cream. They said. homemade very thick ...

To be honest, I, for example, slightly dilute the store's 20% cream with milk, or rather, after whipping, the container where I whipped the mixture, rinse it with milk and pour it into an ice cream maker. It turns out not so fat and thick, dietary or something
And try pouring the mixture into a working ice cream maker, you will immediately see the difference

But you don't need to run with towels

And why run around with them, wrapped the bowl, but go for a walk. On the contrary, it's easy. The most important thing you just advise, not "criticize". And to whom which method is suitable and so they will choose. By the way, I didn’t come up with the idea of ​​turning the bowl with a towel: when I bought an ice cream maker, I read it right away. It suited me.

[bendim]

bendim
We not only have the same thoughts with you, but also refrigerators

I also have such a refrigerator!
Thanks for the experience, it will come in handy. And I'll try it myself.

And I pour the mixture into an idle ice cream maker, then it does not freeze on the walls almost at all

Probably depends on the composition of the mixture. I use milk and it feels like all the fat freezes first, because on the walls the color is yellow, like butter, and the ice cream is white.
I pour it like that too, otherwise you won't insert the twist ... Hmm, strange, the spatula smears the ice cream on the walls and it freezes so that sometimes the mixer cannot be pulled out without effort.A layer of 4-5 mm on bucket machines is very dense, it does not pick out until the bowl is completely defrosted. Therefore, I was surprised how you can fill in the second portion. I tried it myself - it stuck even more on the walls (to the existing one) and did not rotate. How I will do it, I will photograph the whole process - it is better to see it once

Probably depends on the composition of the mixture. I use milk and it feels like all the fat freezes first, because on the walls the color is yellow, like butter, and the ice cream is white.

Hmm, strange, the spatula smears the ice cream on the walls and it freezes so that sometimes the mixer cannot be pulled out without effort. A layer of 4-5 mm on bucket machines is very dense, it does not pick out until the bowl is completely defrosted.

And I just do on cream, mostly 20%, and it would seem that there is more fat in cream than in milk ... it is strange that you have such an amount of fat freezes milk
Probably something depends on the bowl itself, in my bowl there is never a frozen layer larger than 2-3 mm. And I never wait 30-40 minutes, if I see that the mixture has increased in volume and has already reached the edge of the bowl, I turn it off. It usually takes about 15 minutes

You most importantly just advise, not "criticize

Yes, I'm not just criticizing, I don't even advise, I just share my little experience, maybe someone will come in handy ...
This is other recent fridge movements ridiculed
Of course, how many housewives - so many opinions and methods of cooking. Everyone chooses what is more convenient for him