Ice Cream Maker Gold Line

There were no ice cream makers in Israel for a long time and appeared
in our internet. I bought. She is the Gold Line. Chinese.

Itself does not freeze during work. And there is no timer - a semi-automatic.
And there are really no instructions. I put the bowl in the cold for a day
and made ice cream. It is not frozen.
What I did wrong?



We have delicious ice cream in Israel and not expensive.
We buy 1.5-2 liters of boxes, miscellaneous. The plant is right next to the house.
But I want something homemade. No additives or chemicals.
Summer 9 months.

I put the bowl in the cold for a day
and made ice cream. It is not frozen.

Here is what they write about this

At the first experience of using an ice cream maker, the problem often arises that the ice cream does not freeze. It is mixed in a liquid or semi-liquid state without reaching readiness. The result is frustration and wasted food. This problem comprehends, as a rule, the owners of semi-automatic ice cream makers.
In most cases, the problem is poor cooling of the bowl. The desired temperature in the fridge freezer should be -16 or lower. In the instructions for the device, you can find the manufacturer's recommendations regarding the temperature regime. But the lower it is, the better. Measure the temperature in your refrigerator with an external thermometer. If it is correct, it may be due to the freezing time of the bowl. The manufacturer indicates the minimum time, for example 8 hours, however, as practice shows, if the bowl stands for a day, the result will be better.
If the temperature in the freezer is too low, you can store the bowl for several days, and the ice cream will not freeze. Normally, after making a portion of ice cream, the bowl is so cold that it seems you can cook a second time without freezing it. If you try to wash the bowl without waiting for it to defrost, the water instantly becomes ice (don't do this). If everything is in order, and the ice cream maker does not freeze, perhaps it is a factory defect - an insufficient amount of refrigerant in the bowl or its poor quality. Since all equipment in stores is certified (should be), this option is unlikely.

[Anna]

Anna, I have 5 levels of freezing in my refrigerator, in normal mode it works at 1, but the bowl freezes badly at the same time, that is, nothing gurgles there, it seems to be frozen, but there is not enough ice cream, I usually put the bowl on the eve, in the afternoon or in the evening ( more often it is already there) and turn it on to the maximum, that is, to 5, and the next day I make ice cream, everything turns out fine. The fatter the mixture, the less time it takes, and vice versa. If the bowl will stand all the time in the freezer, then 12 hours at the maximum is enough, if it just stands at home, then 24 hours is recommended.



polliar, at minus 16 it does not freeze qualitatively, a lower temperature is required.

[Yarik]

Yarik, well, this is apparently the maximum allowable temperature, for my ice cream maker it takes -18 and a time of 10-12 hours, and the temperature of the ice cream mixture is less than +10.
Markusy, the instructions can be found on the Internet from any similar ice cream maker, read, the devices can probably differ in the coating of the bowl and the refrigerant. To avoid spoiling the finish, use a wooden or silicone spoon. It is necessary to pour the mixture already during the mixing process so that it does not freeze to the bowl.
It's unclear when you can wash the bowl, I wash it with cold water immediately after making ice cream.

I also racked my head with washing))) but decided to wash it after complete defrosting with warm water.

Girls, thanks! In our freezer you can also
lower the temperature. It's hot now and it might be warmer than necessary.
I'll put a thermometer at night.

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