Ice cream maker Orion OR-ICRM01B

So the fact is, Ksyusha, I don’t use yolks in strawberry. And in sherbet (juice + cream). I used to upload a photo.



And here is the ice cream.



Ksyusha, well, this is the first ice cream. You wrote correctly - then you will understand how it should be. Maybe the ice cream maker is not completely frozen?

From the bottom ice-cream I believe that the balls can already be made. And from the top fruit? It was about the same with me, but what kind of balls are there? Although no, I'm lying, it was a bit thinner.
I stuffed the ice cream maker about 7 pm yesterday. I made ice cream at one o'clock today. In the freezer I have -20-22.

I made both a chocolate ice cream and a creamy strawberry, so that the balls are beautiful, then only after re-freezing in the refrigerator after the ice cream maker ...

Excellent ice cream turned out, almost everything has been eaten. True, I am not a fan of fruit and berry ice cream at all, I am more of an ice cream. So I will wait for the cream and stir up the real ice cream, I haven't eaten a delicious ice cream for 10 years.

Urrah! Congratulations on a great ice cream!

Girls, well, upload photos of beauty

Ha! Photo plots do not have time to be done, ice cream is eaten faster
Today we had strawberry ice cream again. Delight! As soon as the strawberries run out, I will try to make an ice cream

Now I have chocolate, ice cream and strawberry in my freezer. Choice or mix to do I also like ice cream the best.

Urrah! Congratulations on a great ice cream!

Girls, well, upload photos of beauty

Thank you! I’ll go and try to capture the remnants, if I make friends with the light.



When the ice cream remained only at the bottom of the bucket, then it froze a couple of hours before it was solid, and before that it was softer, it was calmly scooped up with a spoon. Balls are dumb, zvinyayte.

Oh, well, it is quite decent and beautiful. Balls are finally optional. And I believe that it is no less tasty.

Lozja, delicious ice cream!
And today I am trying to make an ice cream. But I am experimenting to save myself from the heat in the kitchen, I put the working ice maker in the freezer

Lozja, delicious ice cream!
And today I am trying to make an ice cream. But I am experimenting to save myself from the heat in the kitchen, I put the working ice maker in the freezer

I also put in the freezer:

hello girls !! I also bought myself such an ice cream maker and then a lot of questions appeared! firstly, the ice cream in it does not thicken !!! although the cream is 30% and everything else I do strictly according to the recipe !!! What could be the reason? and what does cooking the ingredients give before putting them in the ice cream maker?

Natasha, here every other time they ask such a question, so there are enough answers - you need to put a lot of mixture before putting it on a bit in the freezer. and all will be well.

there were a lot of questions! firstly, the ice cream in it does not thicken, what could be the reason? and what does cooking the ingredients give before putting them in the ice cream maker?

Let's figure it out in stages
How did you freeze the flask - how long was the temperature enough? Is it really minus 18 degrees in your freezer?

The fat content of the cream or, in general, its absence, as well as the cooking or non-cooking of the mixture should not affect the freezing of the mixture.

On the first page of the topic, I showed a photo of the mixture that is obtained in our ice cream maker.

Yesterday I put the thermometer in the freezer, it gives out only -14g, I'm shocked what to do? Before whipping, I put the mixture in the freezer for 25 minutes, but now it's clear that it's a lack of degrees !!! the flask probably does not freeze as expected !!! is that now you need to change the refrigerator?

Natalya, I think it's not necessary to act so radically (to change the refrigerator). And you can't turn up the temperature in the freezer, there is no such function?
Although on all ice cream makers almost write to withstand the flask-bowl at minus 17 minus 18 degrees. She then freezes perfectly, and quickly cooks ice cream.

And if you shake the bowl so to speak - is it gurgling or is everything frozen?

Keep the mixture in the freezer for longer - 1 - 2 hours.

Try to keep the bowl in the freezer longer. A few days. And even if this does not help, then again, this is not a reason to be upset.

You can freeze ice cream in the freezer. It turns out to be no less tasty.

Yesterday I poured my flask to a neighbor, she has a newer refrigerator, and after 12 hours of freezing in her refrigerator, my ice cream finally turned out !!!! I overlaid it with frozen meat in bags from the freezer, then it does not lose temperature so quickly !!! who made the vanilla ice cream from the recipe book? Should it increase in volume in the ice cream maker or just thicken?

I cooked yesterday with apricots and cream. Divine! I, if ice cream remains in the freezer, I throw it there and even then I do not freeze the mixture. Yesterday I had a cherry, I didn't manage to eat it, very vigorous and rich, and two full spoons there and it turned out such a thick ice cream and delicious!

Yesterday I prepared an ice cream "ideal" on gelatin. Nyama. I don't have a spoon for balloons yet.
Fronya, do you grind apricots through a sieve first? They have already appeared in the bazaar, we must try.

Oh, and I'll try the perfect one, I haven't done it on gelatin yet. Now I'm in search of that very ideal ice cream for myself, I'm trying all sorts of recipes, everything is delicious, but I haven't found the ideal one for myself yet. I'm going to cook.

I'll tell you what I did - strawberry (strawberry + sugar + cream). Well, it's delicious, but it tastes like strawberries with cream, it's not exactly ice cream for me, maybe because without milk, with milk, it might taste a little different.

Anastasia's ice cream - on eggs without boiling - tasty, fatty, very similar to ice cream once upon a time, but it’s a little sugary for me, maybe giving less powder and it will be ... Or maybe eggs give a lot of fat, because it’s sugary.

Sundae from Chadeyka - on starch with brewing - is also tasty, I did it with milk, as expected, but without milk powder, it was not. Tasty, but it tastes very much like homemade condensed milk ice cream, although it was without condensed milk. I expected a different taste. And if I still gave dry milk, as expected, then all the more it would have a condensed milk taste.

Also in the plans - custard on yolks - a classic. But I'm scared of getting the custard out of the freezer to taste. I love custard, but want a different flavor from ice cream.

Well, this is on gelatin, too, I wonder what happens.

It's also interesting to stir up some dietary stuff on yogurt. Probably need to buy agar for such businesses.

In general, I'm in search, and my husband is happy, he eats all my experiments with great pleasure (well, I help a little), everything is tasty to him, if only he could do it.

I just watched a video of how the Lasunka ice cream is made - they mix milk, butter and sugar, and freeze it. And that, quite possibly, the ice cream is real - it is really fat.

1.who made the vanilla ice cream from the recipe book?
2. Should it increase in volume in the ice cream maker, or just thicken?

Good girl, Natalia!
1. I made from a recipe book. I like it. I did a lot from the book. Only, gag, I could add-subtract, I am. So I can't say for the integrity of the recipe. But everything worked out great
2. The mixture should increase in the ice cream maker when it is frozen (physics)

Losing, you have such a beautiful number, thank you that I cannot break this number! Let it hang for a bit.

I'm the only one so wrong, right? I don't even read recipe books for devices, I go straight to the Bread Maker for recipes. And there, you say, are sensible recipes, right?
I muddied up the perfect gelatin ice cream mixture, put it in the refrigerator for now. Let's look at ideals.
Listen, but it seems to me all the time that my mixture in the ice cream maker, on the contrary, settles, as it were. Until then, so splendid, I whip cream every time, and if with whipped proteins, then in general. And then while it is spinning, it seems to somehow become smaller. Either I have glitches.
And I also got into trouble when I was making an ice cream from Anastasia. I froze the mixture a bit, then I poured it into the ice cream maker, and it froze to the walls right away, I didn't even have time to close the lid, I seemed to do it quickly, and still froze. The paddle did not want to spin. I had to scrape off 3 times until the scapula began to turn. The next time I flooded it on the move, learned from experience. But that was liquid. And then she again made strawberry, and there the mixture was thick, so well, pour it into the bathhouse - pour a thick whipped mixture into a small hole, half was on the table. We need to find some optimal option.

And I also nadybala video, where ice cream on proteins only. This means that it will be possible to make two options and waste-free production - first with yolks, and the next time - with proteins.

And tell me, can you scoop ice cream out of an ice cream maker with a spoon? But I am somehow afraid (the habit, apparently, works after MV and SV), and silicone paddles are not very convenient.

Oksana, sometimes in books you come across recipes that are easily digestible, and sometimes they are scary. Although the Khlebopechkinsky ones are tested on people.

I prepared the first ice cream for 2 norms. I got into the ice cream class. There is still room left. And then, over time, it began to rest against the ceiling of the unit and look out through the hole. I realized that I was doing the wrong thing in physics. And it grows up!

And it does not fit well into the hole if you do not insert that little watering can. And if with her - I normally enter. I have never had a very thick mixture initially. Well, like pancakes or something. Such. And then in the ice cream maker it freezes super, as for me.

Well, when you reach the ideal, beacons

I still scoop the ice cream out of the ice cream maker with a wooden spatula and clean it up with a silicone spatula. Multicooker skills make themselves felt!

I still scoop the ice cream out of the ice cream maker with a wooden spatula and clean it up with a silicone spatula. Multicooker skills make themselves felt!

Don't tell me! It is already sewn into our subcortex.

Fronya, do you grind apricots through a sieve first? They have already appeared in the bazaar, we must try.

no, just a blender. yesterday already ate too much)))))) tasty, but a lot !!!! but I don't have dinner!

I still scoop the ice cream out of the ice cream maker with a wooden spatula and clean it up with a silicone spatula. Multicooker skills make themselves felt!

Similarly

I seem to have found my ideal. This is milk ice cream with eggs, but no cream at all. Yesterday my husband and I almost caught orgasm the buzz that is, when you tried this ice cream. This is it - the ice cream that we sell by weight in the center, there is a trailer. I always suspected that it was milk ice cream, it is not greasy at all, it melts quickly and is very refreshing and not sugary. We love him very much. When I tried my homemade recipe, I didn't even immediately realize that it reminded me so much, and then .... oooh ... buzz in general. Of course, his structure is not the same as that of a purchased one, it is made from some kind of special mixture, in any case there is some kind of chemistry that makes the structure of ice cream creamy and light. But form and appearance are not the most important thing, the main thing is taste. And more importantly, cream is not needed for my ideal, and I have enough homemade milk. And eggs too. By the way, because of the home eggs, it turned out to be completely yellow, like some kind of fruit.
Like this. But there are still plans to try it with cream and with proteins, since the cream is already standing, it is gaining density, and tomorrow I’ll make it.

Oh yes, the recipe, here it is - 🔗

I did it according to the recipe, I also gave proteins. Today I will do it without proteins, I will put them tomorrow in ice cream.

Oksanochka, super! Though you have found the ideal! Need to try! But as luck would have it, something stupor with ice cream.Everyone switched abruptly to yogurt with berries. Well, at least so vitamins will be eaten.
I'll take a look at the recipe and take notes. I just didn't understand how many eggs are needed - 3 or 4 or 5 or 3 + 4 + 5. I thought it was 1 option.

[half serving]

Oksanochka, super! Though you have found the ideal! Need to try! But as luck would have it, something stupor with ice cream. Everyone switched abruptly to yogurt with berries. Well, at least so vitamins will be eaten.
I'll take a look at the recipe, I'll take a note. I just didn't understand how many eggs are needed - 3 or 4 or 5 or 3 + 4 + 5. I thought it was 1 option.

So this is an ideal for me, everyone has different tastes. For example, I did not like the Ideal on gelatin, it seems to hold and melt just like a store one, but here it has some kind of aftertaste, or rather, the aftertaste, sugary, in general.
I took 2 medium-sized eggs half serving, not the largest and not the smallest. Well, I have pets, chickens do not sign the variety, as I understand it, different varieties are different sizes. What I want are, from small to large, I chose 2 medium half serving... Today I will make a portion, I will take 4 medium ones again.

Dear forum users! Can you please tell me what is the height of the bowl of the Orion ice cream maker?

[width]

width the bowl-flask, which must be kept in the freezer - 21 cm (it was measured directly from the small lugs). A height flasks 14 cm.

And we do not measure the motor, esessno.

14 cm

Thank you

And take me into your ranks with a green ice cream maker. The bowl has been in the freezer for 24 hours now, and I can't choose which ice cream to make first. Prepared for ice cream 30% cream, milk, eggs, condensed milk, where to start? I know it’s cold and it’s not the season, but what can you do if I’ve just ended up in your area, I still want to stick it in some recipe, preferably something ice cream.

Congratulations on the new thing. Delights without hassle!

I made this ice cream and really like it Sundae from Anastasia

Thank you for your prompt reply and congratulations. This recipe seemed confusing to me, but if it's worth it, I'll go cook. First, the mixture will need to be cooled, and then whipped, do I understand correctly?

It is enough to keep all the ingredients in the refrigerator. I liked the recipes from Orion's book. Tasty. But this ice cream, on the first page I showed a photo, cooked, I liked it and it turned out to be ice cream.
If that, on the site here at the top, on the left in the line, drive in the word "ice cream" and a bunch of recipes will come out

Since the guru recommends trying this one, I'll start with this recipe, slowly try others.

Hello everyone! Only this morning I found out about this model and went to look for it ... and found It is now beating ... let's see what happens

I reviewed it - I read a bunch of information ..., wrote that they were buzzing (it was even heard well on the YouTube video), but this one was pounding and I didn't hear anything ........

Marina, congratulations on your new assistant and delight!

We are constantly writing here that our ice cream maker is quiet. And a wonderful craftswoman about her direct purpose

already beats for 30 minutes, but for some reason it does not grab ...

I make according to Anastasia's recipe ... ice cream

already beats for 30 minutes, but for some reason it does not grab ...

because beforehand, probably, the mixture or ingredients were not frozen? And the temperature in the freezer is -17?

put in the freezer at 14.00 - 21 ...

shocked - everything was frozen ... now everything was whipped up in a new way and sent to the freezer ... in half an hour we will try again

put in the freezer at 14.00 - 21 ...

The first time would freeze a day.

yes, I understand ... let's consider - the first pancake is lumpy ...

Hurrah! Hurrah! Hurrah! Everything worked out today!
Yesterday we decided not to torment the apparatus, the morning of the evening is more sophisticated, the bowl stood at -21 for another 12 hours and this time everything worked out. It turns out that the reason is that the bowl really didn't freeze as it should, the freezer was set to -17, I brought the machine home, put it in the freezer and set it to -21.And since our refrigerator is a wardrobe (Sharp 4-door) and freezers are clogged, of course the temperature could not drop so quickly.

Girls, I have a couple more questions:
- Is that the way it should be, that the ice cream is a little grainy, not as oily as the store?
- Is it possible to make ice cream without milk, but using only low-calorie cream?