Ice cream machine Vitek Winx WX 1351 FL

Yesterday, literally at night, brought from the online store
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Issue price:
1.If you search in online stores, you can find it for 1400 rubles;
2. in ordinary stores, probably the manufacturer's recommended price - 1990 rubles.

Here's a mixer
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And this is to understand the size. In total, the ice cream maker holds 320 ml of liquid, that is, it is enough for two. Well, or one to overeat.
By the way, there are no holes for injecting liquid.
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PS I don't even know when I'll try it. For I went on a diet here. And the results please me. So I won't break the regime for another 2 weeks

PS 2 Although sherbets seem to be possible for me

lose weight, lose weight - (mustache is the same then ....) -
oh, what a rosy one!

Yeah. It's still nice to hold it in your hands. So compact.

Weird

[anita-ekb]

anita-ekb How's an ice cream maker ?! Have you tried it? I walk past her and can't make up my mind

Oh, she's so cute, so all pink. In Oh, Kee two weeks ago, the stock was 1300. But small, damn it. But, again, for a gift to someone to try what an ice cream maker is, it's not bad. And the bowl in the freezer will take up little space.

I'm looking forward to testing)))
This is willpower: an ice cream maker at home, but strictly the essence of the diet is observed))))

And in the recipes now, chic persimmon sherbet walks .......

For an ice cream maker, this is probably a great price. The device is not for every day)))). You cannot compare with the Kenwood attachment.

It is sooooo interesting to see the result !!!!

Very nice, just in one Internet store looked closely. How does she work? I just didn't understand why there was a Teflon coating inside.

Well, what about the ice cream maker, how are the results. 320 ml is generally super for me, I only eat it alone, I don’t want to run a liter of ice cream, and then freeze it, and then throw it away !!!! because I already want something fresh ...

Well, what ... I bought the same one. I put the bowl in the freezer and wait for it to cool. No reviews? They never showed what kind of ice cream it turns out. I'll be the first.

And where is the ice cream, a photo report is urgently needed! 🔗

So I just put the bowl in the freezer, wait 8 hours ... Tomorrow I will do it and report back. I have never made ice cream at all. What will happen. And the main thing is to hide your purchase from my husband, otherwise he will eat from me even without ice cream.

[AnastasiaK]

AnastasiaK, I also recently bought the same one without waiting for the reports here. The bowl is already lying in the freezer, but until the hands have reached and before the weekend they will not reach.
Even dumb in front of my family - what can I do there. I also never made ice cream, but I also need to make it dietary, in fact, for this I bought the ice cream ...
I will wait for the report

[Mrs. Addams]

Mrs. Addams, and how long has she been lying there? ... Well, I, too, will not refuse a dietary one, but first I will try the classics - such as ice cream, to make sure that she can do it. And ideally, something low-fat, possibly yoghurt, and even on stevia, so that my husband can. Tomorrow or tomorrow I will take it tight.

[AnastasiaK,]

AnastasiaK, lying around for a couple of weeks, it turned out that I bought it exactly at the beginning of the repair. Well, now I hope I'll try it out and mark the end of the torment

[Mrs. Addams]

Mrs. Addams, I read the reviews, everything seems to be fine - it should work out. Let's revive Temka!

I also hope that everything will work out !!!

On the next branch they are discussing the Clatronic ICM 3225 ice cream maker. Who can say which one to take, there are already 27 pages, but here only 1.

Well, Klatronic is apparently more traditional - white and gray, and Vitek is like a children's toy, but we didn't have any, they put it on display in the store with me, and I took the action (about 800 rubles).According to their characteristics, they may be the same, which suits me - very small, no more than 320 ml. product can be made, I do not need much. This is enough for 2-3 people, little by little. Power 12.5 W. I looked into Temko Klatronic, yes, so many pages. I'll make an ice cream tomorrow, I'll report it, otherwise there are really few reviews here. Take the one that you like or that is on sale.

Everything is on sale, while I'm thinking which one to take

[Cirre]

Cirre, The clathronic is bigger. It depends on how much ice cream you plan to make.

Well done on 4. So I think. I read about this reviews - not bad

[Cirre]

Cirre, there is a little, then 4 is enough to make fresh and different things more often.
Now I will give a report on the work done so that I can imagine who needs it or not.
So I got ready, decided to make strawberry ice cream. A little frozen strawberries, cream 35%, condensed milk. The bowl was cooled for almost a day in the freezer.

Beat everything with a blender. I decided to lay out a 100 ml mold according to Ikeevsky. I melted a slice of chocolate in them for icing.

Poured into a bowl, it turned out half.

I closed it with a lid. My mistake - I didn’t drown the lid to the end, you can see that it sticks out. Because of this, the mixture froze on the walls, since the mixer did not reach them.

After 10 minutes, everything that became ice cream was wrapped around the mixer, the rest was frozen on the walls, so this amount is not enough for the whole mixture to be constantly in the process of mixing. Then the process became meaningless, and I turned off the unit. The ice cream is ready.

It scraped off the walls

Arranged in molds. It turned out two of the normal ice cream, one of the chilled on the walls.

I threw them in the freezer. Got it

Chewed off
.
Normal creamy ice cream, no grains of ice, moderately sweet (I don't like sugary).
Here. I will take into account the mistakes and will do. By the way, the bowl was so frozen that it was possible to lay on and freeze the second portion. It's good that it's small, otherwise where would I go with a large volume of ice cream? From half a bowl, I got 3 molds of 100 ml., That is, if you cook at full load, 3-4-5 people can be treated. It would be large, my portion would just spread over the bowl, or I would do a lot and eat for a year, but I want fresh ice cream.
In my opinion, you can buy something that sometimes makes desserts not on an industrial scale, after all, we don't eat ice cream all the time. It takes up little space, I got it at a ridiculous price - 800 rubles.
Girls, I'm waiting for your experiments!
Correction: now I decided to check the cover again. Poured fermented baked milk, cream, added stevia. I tried to close the lid tightly, it is not fixed by anything, it just fits. When the process begins, the mass freezes on the walls, the mixer rises, freezes again, rises again. In short, I pressed it with my hands throughout the entire process, I'm afraid this is not good for the motor. As a result, it was still frozen on the walls, albeit not as much as in free flight, the rest was wrapped around the mixer. That is, you still get two fractions of ice cream - normal on the mixer, chilled on the sides of the bowl. I think that if you leave it for a long time, everything that does not hold on to the mixer will freeze on the walls and will be 1: 1. I don't know how things are in other ice cream makers.

Anastasia, thanks for the detailed story. I understand that it does not close tightly, there are no latches.

No, there are no latches, and therefore the lid easily rises upwards along the frozen layer. Or I don't understand something. I am waiting for responses from other users.

[AnastasiaK,]

AnastasiaK, thanks for such a detailed report!
I prepared my ice cream with this experience in mind.
I finally did it. I am reporting (though without pictures):
I took a 200 g jar of Valio curdled milk, added about 100 ml of cherry jam syrup (cooked from frozen cherries the day before), beat it lightly with a blender (it turned out 300 ml), put it back in the refrigerator for 30 minutes. immediately covered with a lid with a stirrer and quickly turned on.
The ice cream immediately grabbed onto the walls, I decided to hold the lid, expecting the same result as Anastasia's. But, literally, after three minutes everything was already normalized: nothing else froze on the walls, what caught on - mixed with the total mass, the lid did not even think to rise, the mixer regularly stirred the mass. In ten minutes, the mass became quite viscous, homogeneous, it was not wrapped around the mixer, the walls of the bowl were "clean" - while I was watching the process, I thought about a bread roll
Since, in principle, there was nothing to compare the readiness with - I decided to turn it off, put it in a container, added the cherry from the jam, mixed it and put it in the freezer. It turned out similar to the Soviet fruit ice cream. Probably, you could still hold it in an ice cream maker. Well, in general, everything worked out. The rest is a matter of taste ...

[Mrs. Addams]

Mrs. Addams, great that happened! Are you happy with the result? I liked the taste of the ice cream, the consistency turned out to be correct, but it freezes on the walls. Maybe it took longer to twist? After 10 minutes, my picture did not change, and I decided that there was no need to twist it further. Maybe my cup is too cold? The second time I made 22% of cream and brewed an egg with milk. But it froze to the walls anyway. I will try again.

[Anastasia]

Anastasia, I bought an ice cream maker mainly for my sweet-tooth half, in order to somehow control the process. The resulting ice cream was rated as "well, nothing" - translated it is "quite good." Given that the recipe was nowhere simpler, there is hope to replace the purchased ice cream with homemade. Although, of course, I understand that it will not be possible to achieve the identity of the structure and taste without heavy cream, eggs, etc. I want to try out Alexandra's recipes. Well, I'll try something for myself later - I'm not particularly friends with ice cream myself - I need lactose-free and not very cold
I really liked the ice cream maker itself - it was small, neat, twisted to itself ... The only thing seemed to me that I did not hold the ice cream slightly ...
Anastasia, it seems to me that you (you can on you) froze on the walls due to the fact that the bowl is very frozen. I had -18 in the freezer, and the bowl was on the far shelf - in the end, it turned out that it was enough for ice cream, but I would not say that the bowl was just chilled.
In general, I will also continue to try and success in mastering you, I will wait for the results (and upload my own, if possible ...)

[Mrs. Addams]

Mrs. Addams, of course on "you". I also think that the bowl is brutally frozen, I also turned the regulator to the maximum. I realized that if the mixture is low-fat, the ice cream will be too cold for my throat (like fruit ice), after all, the ice cream is not so cold. I will try, can I get the bowl out of the freezer in advance so that it is not so cold? Still, I wonder why it doesn’t freeze up in you, but in mine it’s right on the ice? Often I can't do it, but it's interesting ...

Anastasia, regarding the bowl, I think there are so many factors that matter - the temperature in the freezer, the temperature of the mixture, the temperature in the kitchen, etc. And the fat content of the mixture, I think, also plays a role.
I had no fat at all, and indeed, it turned out to be a very cold ice cream. But, by the way, it's still a homogeneous ice cream, not a frozen yogurt.

Hello everybody. I would like to join the discussion. I dreamed of an ice cream maker for a long time, but did not want to buy through the Internet. A lot of fuss and there is no way to twist it in your hands And here for a special offer for 1000r. decided to take it, try it. Yesterday was the first experience. Ice cream was made from what was, according to the recipe from the enclosed book. Bananas, apples, orange and lemon. Freeze everything (I didn't leave it overnight as recommended, because I'm not sure about my blender), and into a blender. Then into the bowl. The walls were immediately frozen. In the process, the lid gradually rose and seemed to be dancing. The ice cream stuck to the shoulder blade and there were no more changes. So I just stopped the process and raked everything into the bowl. Then she turned it on again. And so a couple of times. The result is good.There are no crystals, the mass is homogeneous. Now I want to try another recipe. Moreover, I put the rest of the mixture in the freezer during the preparation of the first portion, it even took a crust. Then I took it out and put it in the bowl, because it also seemed to me that it was still quite cold. This time, nothing stuck, the lid started dancing again when it thickened, the ice cream cooled down. Partly strong. But by the end of the process, the liquid in the bowl was already gurgling, so I just interrupted, shifted the ice cream and put it in the freezer. Today we started with this particular container. Nothing, just no crystals, was cut like regular store ice cream from the freezer.
My verdict: The Vitek ice cream maker justified the money invested. I don’t regret buying. Everything else is a matter of experience and practice, as in the development of any technique. (Unless, of course, this is a washing machine, although here you can easily "fix" the size of the sweater)

[Syn_2006]

Syn_2006, I wrote above - my first experience was exactly the same - and the lid danced, and the walls were frozen. This is because I made strawberry ice cream, it is not too greasy. Then she made creme brulee from cream and boiled condensed milk - the situation is completely different, nothing was frozen, everything continued to whip and it turned out to be a wonderful ice cream. I also believe that Vitek justified expectations for its price (I paid about 900 rubles, although now it costs almost 2.5 times more!) Just excellent.

[Syn_2006]

Syn_2006, congratulations on your purchase !!!
Successful development and delicious recipes

And I just can't manage to try something new - now a cough, then a throat ...

Hello everybody:)

I also want to share my impression I bought such an ice cream maker before the weekend :)
Made 2 ice creams
1) here according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142934.0
During cooking, it began to stick to the walls and crawl out between the bowl and the lid, so that the lid began to jump, I had to scrape off the top a little. And after cooking, I had to break it off the walls of the bowl. The ice cream itself is tasty and smooth, pale yellow in color.

After that, I rinsed the bowl, wiped it off (with difficulty, because it was still cold inside and before I could reach the towel there were already icy drops), froze it and did the second.

2) made here according to this recipe, only without a layer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389284.0.
During cooking, it did not freeze on the walls, everything was homogeneous, although the ice cream in the end turned out to be not so smooth, but I think this is normal, given the strawberry seeds.

My refrigerator is relatively old, it freezes anyhow - in periods: it is strong, then normal, then on the bottom shelf it will freeze everything through and through selectively, the temperature is not displayed.
Maybe the first time the bowl was frozen and therefore the ice cream froze on the walls? and the second time the temperature turned out to be normal, why such a difference?
Or is it the composition?

I also have such an ice cream maker. I’m still not going to create an ice cream. I bought 20% cream "Every day". Please tell me whether it will turn out with such a fat content of ice cream or not. And tell me the most successful recipe. Thank you.