Ice cream maker: reviews, instructions, purchase and operation issues

[dopleta]

dopleta, 5+
A son laughed laughed until hiccups. Barely reassured.

I saw an ice cream machine in the store.
I wanted to buy, but ... consult who has and who came across: which companies produce them I saw the name of the company for the first time and did not even remember how they differ in technical characteristics, how to use it correctly and in general ... what kind of ice cream you have in them managed to cook

DAEWOO DI-8372 is a great thing
My husband loves ice cream, I cook just one 600 ml portion for him. The simplest: inexpensive 10% cream + some condensed milk + banana for thickening. It turns out great. I keep the cup in the freezer all the time. And every day in the house there is fresh ice cream without preservatives and other nonsense. And at the price of ice cream per kg of almost $ 5, I have half a kilo for $ 1.2. It turns out very profitable. Thanks to the site for the tip

Hello everybody!
I have long dreamed of an ice cream maker and now! Kenwood should be brought in on Friday. now I'm not current on the bread maker here I will scoop up the Old!

girls, that's basically yolks in recipes, but where do you put the proteins?

Yes, anywhere, even in bread, or in cutlets
You can make meringues, of course.

Yes, anywhere, even in bread, or in cutlets
You can make meringues, of course.

or in Italian popsicles

Now I'm with an ice cream maker too! Birthday present
I thought for a long time where to start, and decided, as many advise, with Plombir from Anastasia.
Cream found the fattest 20%. When I started to do it, I saw that I had a milkshake-banana shake in my refrigerator and I decided to add it instead of milk
No matter how much I whipped cream with milk, I still did not achieve a "strong mass".
I was tired of the whole thing and I connected everything. The ice cream is delicious, banana

I could not resist, I also bought a spoon

Now I'm with an ice cream maker too!

Congratulations!!!! Make yourself and loved ones happy!

I could not resist, I also bought a spoon

No, well, but how without a spoon !!! Without a spoon anywhere !!!!!!

[Omela]

Omela Thank you!

DJ,
and what is your ice cream maker, if not a secret?
I'm still just looking at them ...

I didn't have to choose, they gave me this

[DJ]

DJ ! And try to beat separately a couple of proteins until a strong foam, then add a little half a glass of sugar. Separately, milk with cream and sugar. powder (1-1.5 tablespoons), whisk a little, combine with proteins, mix slightly until smooth and immediately into an ice cream maker. You will get a funky ice cream! Proteins give airiness. With them, any berry puree or yogurt will give an excellent result.

Girls I'm with you! I didn't have to choose, they gave me such an ice cream maker.

Thank you Natasha! I will try

girls, that's basically yolks in recipes, but where do you put the proteins?

beat whole eggs, it won't get any worse.

I made the Crème brulee ice cream according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0, it turned out delicious, but very sweet.
I made an ice cream from Anastasia again, and put it in layers in a container, it turned out even tastier !!!
I also made ice cream according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0 also tasty, but not enough, you need to make a double portion

[DJ]

DJ Lorik, I see that you broke up in earnest ... Apparently, the ice cream maker was the most necessary thing from the entire list of gifts ... I was impressed by your idea of ​​laying in layers. Did you shift with jam or with fruit?

[BlackHairedGirl]

BlackHairedGirl Tanya, despite the fact that it seems like it's not the season for ice cream, I haven't played enough yet
Layers I laid 2 types of ice cream, one "Crème brulee", and the second "Sundae", so you can probably make jam with ice cream.
All the gifts are very necessary, I also use them all the time, the dryer works almost seven days a week, and I use the scales every day when I put on bread.

oooooooooo, somehow I didn't think about jam ... I was making a two-layer ice cream (regular and chocolate) - yum-yum, I need to try the jam in a layer ...

We have Delongy and Kenwood ice cream makers, they look almost the same in quality, Delongy is a little more expensive. But I, for example, do not like very sweet things, and it turns out a little at a time, so I looked after Delongy, who freezes herself. For a couple of hours, you can make ice cream for all families with a stock, as well as cocktails and sorbet. And sorbet is not only tasty, but also terribly useful and does not harm the figure.

Hello, do not tell me, I have two little books with ice cream recipes and nowhere !!!!!!!!!!!!!!!!!!! no eggs in the recipe !!!! Maybe I don't understand something?

Hello, do not tell me, I have two little books with ice cream recipes and nowhere !!!!!!!!!!!!!!!!!!! no eggs in the recipe !!!! Maybe I don't understand something?

you can do it without eggs, or you can make ice cream with eggs, whatever you like.

you can do without eggs, or you can make ice cream with eggs, whatever you like.

I understand that eggs are for taste?

I understand that eggs are for taste?

I saw the vast majority of yolks. They thicken the mass (when heated).

I didn't really like the yolks, I can hear the taste. I always add whipped proteins. They give pomp and airiness, but no egg flavor.

Interesting, it is necessary to try, somehow eggs in ice cream, I always thought that the basis of ice cream is milk and cream, everything else is flavoring, interesting, interesting ...

If you only make milk and cream, then it turns out to be rather dense (for my taste). And if it is fruit (from any fruit puree and whipped proteins with sugar) - then you can even eat it not frozen, it's so delicious!

I'm afraid more than one whipped protein won't fit into my ice cream.

Recently I bought an ice cream maker. I tried to make melon sorbe. I ground the melon with lemon juice and powdered sugar in a blender and poured it into an ice maker. It turned out something similar to wet snow, but in the freezer it generally hardened, it became like ice. What's my mistake? Or is homemade ice cream not kept in the freezer?

Bread, you need to add a small pinch of salt to the mixture itself, this will not let the sorbe "turn to stone" and alcohol will also help - the same effect will have. You need to store the finished product in the freezer. Just take it out before serving 30 minutes earlier and put it in the refrigerator. And yet, it is very important that the ice cream bucket is frozen as much as possible, at least 12 hours. Even before laying, I put the ready-made ice cream mixture in the freezer, cool it well, but do not freeze it!
Good luck.

Hello everyone! I never freeze sorbet, as soon as it's ready - right on the table. It doesn't taste good for me from the freezer, even if I thaw it in the refrigerator.

Thanks for the advice. I changed my sorbe. I took it out of the freezer, and when it melted, I added fatty yogurt and beaten egg whites. Pltom loaded it back into the ice maker again. It turned out better. But still, a little like wet snow. I think so, you should still add more cream or sour cream. The fatter, the softer the ice cream.

Hello everyone! I never freeze sorbet, as soon as it's ready - right on the table. It doesn't taste good for me from the freezer, even if I thaw it in the refrigerator.

but what if it remains? or when should guests be treated? all the same, for some time the sorbet should be put in the freezer.

[Breadcrumbs]

Yes, Breadcrumbs, you're right, the fatter the ice cream, the softer it is.
I bought a Daewoo ice cream maker and made the first time an ice cream according to Anastasia's recipe, the cream was basic, but I thought it would be too fat and diluted it with milk more than necessary. So it turned out to be almost low-fat, crystallized and naturally in the freezer, froze onto a stone. Next time I will do everything strictly according to proportions.

But still, a little like wet snow.

Sorbet is "wet snow". and it doesn't look like ice cream at all - a completely different dessert.
I always make sorbet in portions according to the number of meals. But I think, if there was something left, then you need to thaw completely and store in the refrigerator, and then when needed, then load it back into the ice cream maker.

Sorbet is "wet snow". and it doesn't look like ice cream at all - a completely different dessert.
I always make sorbet in portions according to the number of meals. But I think if there was something left, then you need to thaw completely and store in the refrigerator, and then when needed, then load it back into the ice cream maker.

The sorbet that is sold on the street does not look like wet snow.
And about storage, well, yes, you can. Or you can take it out of the freezer and put it in the refrigerator 30 minutes before serving.
I've read a lot here on different sites, so that ice cream and sorbets do not freeze too much, you need to add starch or gelatin. Has anyone tried it? And the more luxuriant the ice cream is due to the whipped elements, the softer, that is, it does not turn into stone in the freezer.

I mashed raspberries or strawberries with whipped proteins - it turns out superb, it does not turn into stone.

I mashed raspberries or strawberries with whipped proteins - it turns out superb, it does not turn into stone.

WHAT ARE PROPORTIONS?

3 protein, half a glass of sugar (if the puree is not sour), a couple of glasses of puree. Check the taste in the ice cream maker.

Made apple ice cream today.
300 g applesauce
1 yogurt (150ml)
1 jar of yoghurt milk
1 bag of vanillin
2 tbsp. l. Sahara
Here's what happened:

And it tastes good.

3 protein, half a glass of sugar (if the puree is not sour), a couple of glasses of puree. Check the taste in the ice cream maker.

yeah, I see. So I did my melon, but it still froze in the freezer like a stone.

It's all about the quality of the whipped proteins. Beat the whites first without sugar until they stand, and then add sugar a little. Then he holds the whole mass.

thanks, I'll try

Girls, who can tell !!!
Today in the store I saw an ice cream maker for the first time. This is generally the first in our city. Firm Tiffany BL 1380. Who can say what about it? She put her eyes on, and the price is in principle affordable, if translated into rubles, a little more than 1000 rubles. The volume of the bowl is 1.38 (perhaps this volume will satisfy me, since there is nothing to choose from at all). The bowl is completely placed in the freezer for 8 hours. The bowl is sealed in plastic, i.e. it cannot be pulled out of the plastic. I looked on an Internet, but our similar model is on a Chinese site 🔗... It seems one-to-one, but the store is definitely not Chinese. And yet, from such a volume, what is the weight of ice cream? Tell me, buy or not? If anyone has, then your opinion.

Sorbet is "wet snow". and it doesn't look like ice cream at all - a completely different dessert.

Why not. If you add a stabilizer, then the consistency is one to one ice cream. It just stabilizes the water and prevents ice crystals from appearing. And you can eat it right out of the freezer and store it for a long time.

ramses
and which stabilizer should be added?

A stabilizer for ice cream or sorbet, or it can be used for both. It is usually used by confectioners in restaurants and always make sorbets.It is made either from algae, or from something else, but this is a natural extract. I don’t know if it is for sale in your place, but in Moscow it is. You should have it too, at least at the companies that sell ingredients for sorbets and ice cream, especially frozen purees, there should be. They only make all sorbets on them.

Isn't that agar-agar?

No, absolutely not. Agar never goes into sorbets.