Ice cream maker Clatronic ICM 3225

Of course, how many housewives - so many opinions and methods of cooking. Everyone chooses what is more convenient for him

Agree.

Attention content 18+ (naked ice cream maker). Guests came yesterday - and she spun a couple of times and stopped! Here, I had to play the wrong ...


The cause of the trouble (240V in the outlet) - the break contact burned out, 2 days before that it was the same with the kettle


On the motor I found thermo-garbage, or a fuse, or something else, I have not seen this yet.



How to put the gears back together:





Just do not ask how and where to press the gears, so that when the cover is put on, the spring does not unwind - I myself did not see exactly where it clings. The main thing is that the timer knob is at "12 o'clock" and the stopper on the transparent cover hooks the central gear.

Mash, well, you're just a special! I would never risk that. Probably, if I took it apart, then I definitely did not assemble it. Well, now it works or what?

It spins, quieter than before, and the bowl will not be ready for use until morning.

Mamadaragaya !!! I just ordered such an ice cream maker the other day, and you are spreading this kind of OS, I felt uncomfortable

Mom, dear! Everything is done normally there.

Mamadaragaya !!! I just ordered such an ice cream maker the other day, and you are spreading this kind of OS, I felt uncomfortable

So what's wrong with that? Any technique, even a very good one, tends to break down for various reasons. And here we have a master class on how to disassemble and assemble, that is, fix it if something went wrong. I have the same ice cream maker and it works properly. For example, we bought a Clathronic waffle iron. And she suddenly stopped working. And why cry? No! The husband disassembled, and there it turned out only the clamp flew off. He squeezed it with pliers and that's it, it works like new. And I didn't have to take it to the repair. So, the main thing is not to panic.

Well, okay, you calmed me down, I hope she will serve me for a long time! I've been licking my lips at her for a long time

my ice cream maker arrived !!! on something simple to try it, so as not to translate the products, otherwise I suddenly screw up something

Well, the simplest thing is lemon sorbet. This
I also like to whip cream into a thick foam, add sugar to taste and some kind of filler: instant coffee, mashed frozen berries, cocoa, boiled or ordinary condensed milk, but without added sugar. Good luck!

[Julia]

Thank you, Julia! I also thought about sorbets. Then I'll do the cream when I figure out what's what

And I like regular, milk ice cream. We only do it. Beat 4 yolks white with 4 tablespoons of sugar and 1 bag of vanilla sugar. Dissolve 1-2 pieces of extra dark chocolate in 50 ml of hot milk. Pour into the egg mixture. Then add 400 ml of hot and fatty (homemade) milk there, you can combine non-fatty milk with cream 1: 1. Mix well and put on medium heat. Stirring constantly, warm up until light bubbles appear, about 5-7 minutes. And turn off the fire. Let cool to room temperature (I put it in a bowl of cold water) and then refrigerate for 1 hour or in the freezer for 30 minutes. And then freeze in an ice cream maker for 20-30 minutes. I usually do a double batch at once, only then I reduce the amount of milk to 800 ml. Delicious! I’m just writing and eating ice cream. By the way, I got it right the first time.

[Valentine]

Valentine, Thank you! I take note of your recipe

[Valentine]

Valentine, Thank you! I take note of your recipe

I would be glad if you like it. : rose: Speaking of chocolate. I like chocolate with 72% cocoa.

In general, it didn't work out for me with the ice maker - it didn't work the first time (I wrote the report about 3 weeks ago).
Today there was a second trial - again with no result.
The first time I did it at random, naively believing that by mixing milk, homemade cream and adding sugar there, I will get ice cream in half an hour.
Now I did everything according to the recipe: homemade fat milk in half + homemade cream no less fatty, beat 3 yolks with proteins, milk + cream in a saucepan until hot, then there the egg-sugar mixture, vanilla, stirred intensively for another 5 minutes on the stove (and even korkhmalu banged half a teaspoon, diluted in water - for reassurance). I cooled it down, put it in the refrigerator for 30 minutes, then for the same amount in the freezer.
the mass came out like custard, and I was already looking forward to ...
But for 10 minutes I whipped it on the table in a bowl, and remembered that it was advised to put it in the refrigerator, because it was hot.
I put it in, I've been beating it for 40 minutes already - it's still there, in the refrigerator - no signs of ice cream. Slightly crystallized mass, slightly thinner than sour cream. But THIS is not like ice cream at all.

What am I doing wrong and what to do? Karauuuuullll !!!!

[who wants to get hold of this miracle unit - I will sell it with a small discount.]

It's just that I'm ashamed for the second time in a row to my husband to say that nothing came of it ... I'm sorry, I'm not used to losing in my life. I have everything the first time ... and then suddenly ...
Generally, who wants to get hold of this miracle unit - I will sell it with a small discount. Well, I have neither the strength nor the desire to toil.
I took it for 350 UAH in an internet store, I will sell it for 320 UAH with delivery by New Mail across Ukraine (I used it only 2 times).
The package is complete, including the packaging box, and a warranty card for a year (purchase in July this year).
Who needs it, write in a personal.

[CurlySue]

CurlySue, I don’t know why you don’t get ice cream. I make ice cream regularly, and ice cream and fruit. Always great results, even in hot weather. I pour chilled food, but not from the freezer. Maybe you have some kind of defect in the bowl and it does not cool enough?

[CurlySue]

CurlySuehow much does your ice cream bowl weigh? Maybe she is defective - not enough coolant? Now the temperature in the house is about + 30 °, but the ice cream (chilled in the refrigerator) turned out to be:

In general, it didn't work out for me with the ice maker - it didn't work the first time (I wrote the report about 3 weeks ago).
What am I doing wrong and what to do? Karauuuuullll !!!!

What's the temperature in the freezer? Put a thermometer in the freezer! This is the first thing to do. If the temperature is less than -18C and the ice cream maker freezes well, the bowl may be defective, but it’s hard to believe, most likely the first. Right now I tried on a completely frozen bowl - 1737 g

Masha, how beautiful! And the roses are also made from ice cream or cream?

And I have a bowl of 1670 g, but the ice cream is great

What's the temperature in the freezer? Put a thermometer in the freezer! This is the first thing to do. If the temperature is less than -18C and the ice cream maker freezes well, the bowl may be defective, but it’s hard to believe, most likely the first. Right now I tried on a completely frozen bowl - 1737 g

Thank you!
the refrigerator is new, with an LCD display, the temperature on it is -18 stable.
The bowl had been there for 5 days - no less.
I can't measure the weight right now, because I sent the ice cream in it back to the freezer so that it froze a little more.
As I suffer, I will get everything and measure it.
To be honest, there was already a thought about the marriage of the bowl, because I was kneading it most of the time in the refrigerator - and still the result was negative.

Maybe she is defective - not enough coolant?

Have there already been precedents? Where does this information come from?

Have there already been precedents? Where does this information come from?

It's just that there is nothing more to prevent ice cream from freezing. Either Freezer or bowl marriage, the third is not given in your situation.

I also have a refrigerator with a display, but putting the thermometer and the sensor from the weather station in the same place was unpleasantly amazed that the temperature floats and stably keeps below -18C when set to -20C. Right now, I set -22C in the heat.Although with these T on the display - I have so many different displays showing the temperature and half of the gap is merciless. An alcohol thermometer in the freezer - then at least a more or less accurate measurement.

It's just that there is nothing more to prevent ice cream from freezing. Either Freezer or bowl marriage, the third is not given in your situation.

I also have a refrigerator with a display, but putting the thermometer and the sensor from the weather station in the same place was unpleasantly amazed that the temperature floats and stably keeps below -18C when set to -20C. Right now, I set -22C in the heat. Although with these T on the display - I have so many different displays showing the temperature and half of the gap is merciless. An alcohol thermometer in the freezer - then at least a more or less accurate measurement.

Likewise! The display shows 18C, and the thermometer in the freezer is 16C. I set it to -20C, now -18C. Now, if you take the bowl with wet hands, you will thaw with the bowl

Have there already been precedents? Where does this information come from?

Someone had an ice cream maker (I read a general topic when I chose my own), but the brand was NOT Clatronic, the bowl was crookedly sealed there and it leaked. Now I put a thermometer, honest -32 °.

And the roses are also made from ice cream or cream?

Thank you These are my first roses - played with a pastry bag. There were remnants of chocolate custard, so I put my nose inside the ice cream and made the filling, and even decorated it on top.

Mash, it reminded me of my childhood, when there was an ice cream in waffle cups with a cream rose! Next time I'll do it too!

Likewise! The display shows 18C, and the thermometer in the freezer is 16C. I set it to -20C, now -18C. Now, if you take the bowl with wet hands, you will thaw with the bowl

Masyusha, thank you, I'll go then and I'll set -20.
Well, I will make one more try. But not right now - closer to the weekend. So far, I have had enough of torment and disappointment.

Well, I will make one more try. But not right now - closer to the weekend. So far, I have had enough of torment and disappointment.

Try to make the simplest popsicles, I recommend it to everyone - fast and ALWAYS great results

[CurlySue, Elena]

CurlySue, Elena, do not despair and do not give up ahead of time! There is a technique that does not allow itself to be conquered from the first times, no matter how hard we try. She came across and made friends with everything. Good luck!

[CurlySue]

CurlySue Let me help you, I guarantee success
At the beginning, I also had nonsense, but after that I found the right recipe and for a month now I have only been doing it according to it. It turns out so tasty that you don't even want to experiment with others. What to taste, what in structure, exceeded all my expectations.

[CurlySue, Elena]

CurlySue, Elena, or maybe you are laying a large volume? I remembered that when I was just starting to use the ice cream maker, I decided to make more ice cream and poured about 800 ml or a little more of the mixture, in the end it practically did not freeze. Then we "ate" the third part, the remaining 2/3 froze perfectly. Now I'm making ice cream from 600 ml. When frozen, the mixture expands.

Now I'm testing my ice cream maker. In order not to translate products, I decided to make milk ice cream (if that doesn't work, I don't mind throwing it out). The ice cream froze in about 15 minutes, the stirrer remained in the bowl when pulled out Fortunately, there were 3 packs of strawberry Activia in the refrigerator, I poured it into the bowl (well, it's not for nothing that I froze the bowl for so long), now it interferes, let's see what happens ...

You don't need to throw anything away - we recycle the waste into pancakes, pancakes, muffins ... and tell the family that "it was intended that way"

but, I usually do that. Nothing recycle I didn't have to throw it out, everything froze perfectly, only very little turned out; I was afraid to overdo it, but in general, to what level can the mixture be poured? the instructions say no more than 800 ml, is it about to where?

I often do it with 800 ml of milk. And everything freezes perfectly.

I often make my favorite milk ice cream from 800 ml of milk at a time. Everything freezes perfectly.

[Sparrow,]

I often make my favorite milk ice cream from 800 ml of milk at a time. Everything freezes perfectly.

Sparrow, Can I have a recipe? It's just that I've already had a couple of failures ... I want to try again, and I don't know what to start.

I froze even for a liter of the mixture, but part of the ice cream crawled out of the bowl and smeared on the lid By volume I can't tell, it is often whipped with foam ... if only "by eye", then the upper edge of the mixer sticks out above the surface of the freshly poured mixture.

[Sparrow,]

Sparrow, Can I have a recipe?

If you want, I'll write you a recipe from Kenwood 280:
Banana 1-1.5 pcs. (Depending on the size),
Powdered sugar -75 g (you can just sugar, just beat the mixture longer),
Cream -125 g (I take separator on the market),
Milk 250 ml.
Grind banana in a blender, add sugar. powder, cream and milk, mix everything in a blender and pour the mixture into a working ice cream maker. I set the timer for 20-25 minutes, it is necessary to look at the density.
It always works out and everyone likes it.
I never pour anything on the "eye", I weigh and measure everything. Ice cream comes out 700 g.

[Wasp]

Wasp, Maria, Thank you! I at least know about
CurlySue, namesake, just try to freeze some yogurt to understand the principle. Yesterday, after making milk ice cream (by the way, I made Milk ice cream according to GOST, not a very tasty thing, but it will do), I also decided to freeze yogurt so that the cold would not disappear in vain. I poured 3 packs of 125 grams of Activia with strawberries into the bowl. It turned out very tasty, but not enough
Try this recipe

And I didn't like the ice cream made from this yogurt, according to the link. It was a pity for the product translated in vain.

Well, you can freeze any yogurt I liked the frozen Activia, but the taste and color ... I just suggested

Well, you can freeze any yogurt I liked the frozen Activia, but the taste and color ... I just suggested

Of course you're right. Many people like it.

Of course you're right. Many people like it.

Here, I’ll show you what happened.

Here, I’ll show you what happened.

Looked at the photos ... Why is your milk ice cream white? Did you make it without yolks?

[Valentine]

Valentine, there are no eggs in the recipe at all

No, I like it with yolks ... Ice cream is softer and softer in taste .... Especially according to the recipe I wrote earlier.

I also have a recipe without eggs, I can't say that it looks like a pale toadstool, very tasty, tender, creamy in appearance and taste, ice cream, you can see everything in the photo. I did it for the first time, the whole family really liked it and I don't even dare to experiment and try other recipes, for us this is the best and most delicious.

🔗

I also have a recipe without eggs, I can't say that it looks like a pale toadstool, very tasty, tender, creamy in appearance and taste, ice cream, you can see everything in the photo. I did it for the first time, the whole family really liked it and I don't even dare to experiment and try other recipes, for us this is the best and most delicious.

🔗

Can you tell me the recipe?

Can you tell me the recipe?

Hope me for the link 🔗 won't be killed

On the already worked out system, I want to add. If you want a thick, airy ice cream, I suggest sticking to the following ...
Whip the whipped cream chilled and then place back in the refrigerator.
The second mixture, which is cooked over the fire, should also be cooled and placed in the refrigerator for about 4 hours or even more. Both mixtures do not connect, just before cooking.
The mixture, not cooled, but very well cooled, saves ice, so that it does not melt so quickly, perfectly whipped ice cream and volume. I have an output of 1 liter.
Every day I have a proven system every day. In the evening I prepare both mixtures and for the whole night in the refrigerator, I cook the next day. On very hot days, the ice in the ice cream maker quickly melts, I tried to put a working ice cream maker in the refrigerator, super, that's what you need.