Ice cream maker Brand 3812

[Liza]

Liza, she's not small, of course. And heavy. if you drag it back and forth.

In general, I turned it off, put milk on the balcony. In the morning I will do it under supervision.

I put the yogurt down, so she growls and gurgles, especially when on-off (shocked cat) .. I'm just afraid to leave for the night. Does everyone have such a sound ???

Yeah.
She looked into the glass. The cream and yoghurt stood all night, eight hours. The top is still watery, "the spoon is not worth it," and the bottom is whey, the characteristic sour cream is not yet present. I put it on for another eight hours.

Vic, I need to come to visit you, especially since you live next to me and try your ice cream maker) maybe I'll check it out then, otherwise I have a preconceived opinion about any ice cream maker, maybe I already have one just like that)
I understand from the photos and recipes that it is very tasty and even went and looked like this in the Metro, but I never bought it, but every time I look)

Vic, I need to come to visit you, especially since you live next to me and try your ice cream maker) maybe I'll check it out then, otherwise I have a preconceived opinion about any ice cream maker, maybe I already have one just like that)
I understand from the photos and recipes that it is very tasty and even went and looked like this in the Metro, but I never bought it, but every time I look)

So come! And take Lisa, we have been planning for a long time.
What kind of ice cream do you have, compressor room?

No, ordinary, with a bowl that you need to put in the freezer)
I need to shake Lisa)

No, ordinary, with a bowl that you need to put in the freezer)
I need to shake Lisa)

Then everything is clear!

I have a simple ice cream maker at home - Ariete / We cook relatively often, it only strains that you need to put the container in the freezer to cool in advance, and even free up space for it. Here I am looking at the compressor room.
And what other advantages does the compressor room have in comparison with the simple one? Is it worth the money and some convenience?

Regarding the need or uselessness, I will say my opinion, if there are children (or you yourself are big ice cream lovers) and material opportunities, then you need to take it. Decent apparatus.

[Ksyusha]

Ksyushahow did yogurt do?

I have a simple ice cream maker at home - Ariete / We cook relatively often, it only strains that you need to put the container in the freezer to cool in advance, and even free up space for it. Here I am looking at the compressor room.
And what other advantages does the compressor room have in comparison with the simple one? Is it worth the money and some convenience?

igorechek, another plus in favor of the compressor room - you do not need to cool the ice cream mixture in the refrigerator, it can be at room temperature. Thus, the preparation time for ice cream is reduced.

Yogurt

I did it in such a glass jar from IKEA, after sterilizing it (without a lid) in the oven:



She covered the top with a towel. The default time is 8 hours. At the end of the time, the structure of the yogurt was homogeneous, did not delaminate. Above a small amount of whey:





Made on dry leaven Lactin. The milk is soft. The yoghurt tastes very pleasant, not sour. The only thing, of course, is the ice cream maker VERY noisy. If set, then at night and close the door to the kitchen.

I wrote in the wrong place.

Is there someone alive? I put the yogurt, so she growls and gurgles, especially when on-off (shocked cat) .. I'm just afraid to leave for the night. Does everyone have such a sound ???

I here talked about it.
Probably normal working noise

another plus in favor of the compressor room - you do not need to cool the ice cream mixture in the refrigerator, it can be at room temperature. Thus, the preparation time for ice cream is reduced.

And one more plus of the presence of a compressor in this particular model - automatic cooling of yoghurt at the end of cooking.

I live in Yekaterinburg. I registered through the phone, so I didn't indicate it. I called the Brand office, they answered that it was possible only through the online store by mail. how to send such a parcel by mail? what to do, I really want to.

Indeed, TC will come out faster and cheaper. Call the office again, the girls also take orders by phone.

Is there someone alive? I put the yogurt, so she growls and gurgles, especially when on-off (shocked cat) .. I'm just afraid to leave for the night. Does everyone have such a sound ???

For an ice cream maker, on a yogurt program, that's okay.

[Wikaaaaaaaaaaaaaaa]

Wikaaaaaaaaaaaaaaa!!! Your relative showed up !!

Ksyusha, you are not alone! One fine Sunday, I could not explain to Vika for an hour that the lid of the ice cream maker should not be screwed on!

I agree with my relative, I have nothing against it, but I completely disagree with the rest!
She herself, too, could not quickly understand what, for what! And you run into us here!

And at my house, everyone will never get enough ice cream! Even those who did not like it, began to wait for the evening, enjoy a fresh portion of ice cream.
Basically now I have a favorite, it is curd and yoghurt.
Another curd-creamy

And you run into us here!

No, no, I don't run over! What are you? I only you

Indeed, TC will come out faster and cheaper. Call the office again, the girls also take orders by phone.

Do you send the same shopping mall to Chelyabinsk? Mail is completely uncomfortable for me. I'm all in dumkaaah. girls, should she allocate a permanent place?

Should she allocate a permanent place?

Tan, I don’t know how anyone, I highlighted the constant.

Do you send the same shopping mall to Chelyabinsk? Mail is completely uncomfortable for me. I'm all in dumkaaah. girls, should she allocate a permanent place?

Tan, if you do not make ice cream every day, then it is not at all necessary a permanent place, it will fit well on the shelf. I make ice cream almost every day and the ice cream maker has found a good place on the table, but in cases of replacing it with another, it will not be at all difficult for me to move it to the compartment-closet where you have a rack. There is enough space for her to reach out to her and get the bucket, press the button and that's it

Do you send the same shopping mall to Chelyabinsk? Mail is completely uncomfortable for me. I'm all in dumkaaah. girls, should she allocate a permanent place?

We ship to all regions.

[Greek ice cream]

Greek ice cream

Creamy curd ice cream with sesame milk



the initial temperature of the liquid was + 25 *. After 20 minutes, it dropped to zero and, when the blade stopped, after 50 minutes, it reached -6 *.
She did not turn off the ice cream maker, and when the device was completely turned off, after the blade stopped, in 10 minutes the temperature dropped to -15 *.

Nevertheless, I think that there is no need to achieve a lower temperature, -6 is quite enough for high-quality ice cream.

Vic, and at what temperature you have such balls!

[Lyusia- Lyudochka]

Vic, and at what temperature you have such balls!

Ira made the balls right away, didn’t cool the ice cream, and she was in a hurry and hadn’t got the hang of it yet. But thanks a lot Lyusia- Lyudochka, she sent me a wonderful ice cream spoon.

All the same, I will soon mature for it.

All the same, I will soon ripen for it.

Ira, you won't regret it!

Banana ice cream - coffee

Chocolate ice cream

Pistachio ice cream

Blueberry ice cream "Sineglazka"



Chocolate ice cream

[Ice cream with dried apricots (Brand 3812 ice cream maker)]

Ice cream with dried apricots (Brand 3812 ice cream maker)



I have a question.I've never had an ice cream temperature drop of -5C. and girls write about some -14C.

Ksyusha, do you immediately turn off the ice cream maker after stopping the scapula?
It happens to me that in 45 minutes the blade stops at a temperature of -5, -7, and if you do not turn it off, then the temperature quickly begins to drop. Why dont know.

Vika, I did it differently. Today I did not turn it off, I waited until it turned off itself. Before that, immediately after stopping the blades turned off. Always -5-7, as you write. I just read that Ksyusha, in my opinion, wrote about -14C.

Vika, I did it differently. Today I did not turn it off, I waited until it turned off itself. Before that, immediately after stopping the blades turned off. Always -5-7, as you write. I just read that Ksyusha, in my opinion, wrote about -14C.

I also had -11, -13, but I did not notice that ice cream gets better at a lower temperature. Probably a lot depends on the ingredients of the recipe. Maybe you should pay attention to the ingredients? Let's say more cream or milk and what's the difference in temperature? or I say nonsense.
In general, I am quite satisfied with -5.

In general, I am quite satisfied with -5.

and me too .. just balls for a photo can not be beautiful to make.

and me too .. just balls for a photo can not be beautiful to make.

Here again, at the same temperature, balls can be obtained, or not very

Here again, at the same temperature, balls can be obtained, or not very

Quite right, this is strongly influenced by specific ingredients

Quite right, this is strongly influenced by specific ingredients

The balls are clear, but the temperature? Ingredients too?

Ospidya, in December, ice cream is cracked with keels. ManIaki what!)))

I haven't got mine for half a year, probably ... Even in the summer (oh, kick now ..)))

The balls are clear, but the temperature? Ingredients too?

I think almost any ice cream mix has a similar thermal conductivity. Therefore, at the initial equal temperatures, they should have identical values ​​after equal periods of cooling time.

Ospidya, in December, ice cream is cracked with keels. ManIaki what!)))

I haven't got mine for half a year, probably ... Even in the summer (oh, kick now ..)))

Not just kicked, but kicked
It works for me almost daily.

Here again, at the same temperature, balls can be obtained, or not very

reassured.

reassured.

My balls do not need balls, they are in four hands for two, they eat from a basin

[Ksyusha]

The balls are clear, but the temperature? Ingredients too?

Ingredients affect. I noticed. The fatter the starting products, the softer the ice cream, that is, it will be softer on cream, and harder on milk at the same temperature. Curd gives a firmer ice cream.

Ksyusha, my temperature dropped to -14. And yesterday I barely picked off a coffee ice cream at -8 * C. So frozen down below, straight stone. First, she took out the scapula - she danced for half an hour, like a monkey. And then a little bit scratched the bucket.

[Ksyusha]

And then a little bit scratched the bucket.

Ksyusha, do you have a spatula from Uuterra? I showed it in the 11th Temko. It is precisely in such circumstances that I use it.

Yes, I also noticed that the density of ice cream depends on the fat content of the ignerants. But the fact that its temperature also depends, somehow did not pay attention

[Ksyusha]

Ksyusha, do you have a spatula from Uuterra?

There, such a spatula was useless. Everything froze tightly.

Crazy, I've never had this. Then there is only one way out - wait

I myself was in shock.

And even with coffee ... my coffee, on the contrary, freezes more slowly