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

Maybe someone knows an interesting recipe for the New Year's table ??? !!!

I can offer orange snow from Campari - very beautiful, it was this recipe that prompted me to a feat in the form of buying an ice cream cone, but I have never implemented it yet! if interested, I will look for my magic book
and there (in the booklet) was ice cream-tiramissu

Fugasca! Of course you need recipes! (you are still asking!) I am collecting a collection of wonderful recipes, I promoted my mother to an ice cream maker on the DR, even bought it and hid it, so that when necessary, my mother did not have to look for a gift for me. In the meantime, only Queen's technology (Thanks for the science) with a spoon ..., so that the new year is not far off to practice pouting!

Oh oh! Tiramisu in the studio!

[fugaska]

fugaska ! Orange snow - please share the recipe! I made mint in the summer, maybe yours is better ?!

[fugaska]

fugaska And you were silent ?? : o TO THE STUDIO !!!!!!!!!!!

oh, girls, I'm already ashamed - I haven't looked into this Temko for a long time, but here is such a stir !!! I'll come home and post it! otherwise I’m at work all the weekends, I’m working on a trip to Moscow

Hello everyone!!! Does anyone here have a Kenwood ice cream maker? If there is, how do you like it?

Hello everyone!!! Tell me please, does someone here have a Kenwood 250 ice cream maker? How do you like it?

[Kitten_s]

Hello everyone!!! Tell me please, does someone here have a Kenwood 250 ice cream maker? How do you like it?

Kitten_s

I have one, I'm happy

Very convenient design - handles on the sides and assembly-disassembly, height fits well into the freezer.
If you freeze the bowl at -15 C, then you can easily pull two ice cream tabs, 20 minutes each.
And she just seemed to me the cutest

julifera
Can you please tell me what recipe you are making and do you cool the ingredients beforehand? I just tried to do it according to 2 different recipes (after putting a cup in the freezer for a day), but I didn’t succeed ((((It only cooled down a little ...: '(I cannot understand what the problem is. You didn’t have such a thing ? Maybe tell me something))))

julifera
Can you please tell me what recipe you are making and do you pre-cool the ingredients a lot? I just tried to do it according to 2 different recipes (after putting a cup in the freezer for a day), but I didn’t succeed ((((It only cooled down a little ...: '(I cannot understand what the problem is. You didn’t have such a thing ? Maybe tell me something))))

This is something really bad ... Usually the bowl is so freezing that your hands stick

1. You need to know the freezing temperature of your freezer - if it is weak, then a day will not help. I had this because the refrigerator is not very advanced and in the summer, in the heat, they set the freezer to a minimum, I had to twist more for the period of freezing the bowl.

2. If it is made only from milk, or even if it is diluted with weak cream, it will end up being liquid.

And if both points converge, then maybe nothing thick and will not work at all.

If you take a lot of heavy cream, then even in a slightly frozen bowl it should work out, but, as I understand it, your bowl is really badly frozen, so I don't even know ...

I always do without eggs, only milk-cream-sugar- (cocoa), I don’t remember the exact proportions, I have a cough since autumn, I haven’t done it for a long time, I remember just adjusting myself empirically.

[Kitten_s]

Kitten_s ! The people had similar problems. We solved them by defrosting the freezer. Then, after repeated freezing, the required temperature was reached, and the bowl was frozen better. If you have a controlled freezer temperature, you can try freezing it harder.

Thank you!!!! Will do something with the refrigerator)))))

Well. I decided to make ice cream on New Year's Eve - and bummer. Only a thin layer at the sides of the bowl is frozen, and the rest is chased in a circle. In the summer it worked out every other time, I thought it might be too hot. Maybe the ice cream maker is wrong - Land Life. I bought it at Domostroy. I store it in the freezer. But it didn't feel very icy to the touch after being removed from the freezer. Well, let's just say, "fingers did not freeze" to the surface. Or does the voltage junk and minus 18 is not present, or the ice cream maker itself is flawed? Did anyone have a marriage?

So this one has a decent price. And don't shove it into the freezer. It works on the principle of a freezer. If I loved ice cream today, as I used to, I would definitely buy it. And now the toad is strangling such a buy. And suddenly, unsuccessfully. I will practice "on cats" for now. Yesterday's ice cream in the freezer "reached". But I would like to immediately freeze in the container, And in it it is liquid. I'll repeat it in a couple of days. She made ice cream according to Anastasia's recipe. The taste is wonderful, but the consistency is alas ... Something did not work out right away.

You have a super ice cream maker, just a dream! I also wanted one for myself, but a year ago in Kiev I didn’t find one, and I don’t know if the frog would have strangled it, and the price for it is super ... I bought Klatronic, did it once and it came out ... after that I didn’t even try , but I went to Temka and wanted to try again. Maybe someone who has such a device as Clathronic will throw a delicious recipe and of course with all the orders of the course of action, otherwise I'm a layman. Thank you in advance.

Hello everybody!
I bought an ice cream maker, I love ice cream very much, I tried to master the whole branch, but it's difficult. To begin with, I tried to make ice cream with eggs, did not understand the meaning, did not like it. Neither taste, nor consistency, nor ice crystals, although salt was added. Remembering my studies as a cook 20 years ago, I tried to look at ice cream not as a simple reading of recipes, but to reflect on the technology of industrial production and why it was mentioned here on the forum more than once that homemade ice cream is also good, but not as industrial, but " just different. " I set myself the task of achieving exactly the industrial state of stabilization, the absence of crystals, the use of ice cream without spreading at a temperature of the mixture not hardened, but -5-7 degrees. In general, I have a rather weak throat and I did not want to eat crispy ice from the -18 freezer.

Option of ice cream with coffee

And so, as a basis, I took ice cream sundae, gostovsky, recipe from Rina72 https://Mcooker-enn.tomathouse.com/in...c=646.0
I read a lot about stabilizers, it was modern technologies, and I came to the conclusion that it would be gelatin that would be the best, and agar agar probably would be very good. Carrageenan ...? you need to carefully read about it and find out the usefulness, not the usefulness and where to get it.
And so, the recipe in a liquid warm state I really liked the taste, I did not like the starch !!!. I strongly discourage the use of starch as a stabilizer. Ice cream is still not of a good consistency, with ice crystals, and requires a decent freezing temperature. A striking difference to gelatin. Moreover, I took 2 teaspoons with a small slide of gelatin per liter of liquid. It's kind of a lot. But more on that later. I did everything in a water bath, no thermometers and the main thing is not to be afraid, it is difficult to spoil something. I have a ceramic hob, I do not recommend bringing it to 85-90 degrees directly on the stove, if you do not stir it with a spoon. Will start to burn, even in a heavy-bottomed saucepan. Bath only.
so:
I did everything by eye, I had a saucepan with divisions and for it I needed a liter of liquid, well, or 900.100 ml. will not spoil anything there. I have an ice cream maker for 1.5 liters.So 1 liter is just to the eyeballs so that it does not come out.

Drinking cream 35% Venta 250 ml.
Cream 11% 250 ml.
Don't forget about salt! somewhere one third, one fourth of a teaspoon.
We poured the milk on the eye and keep in mind that there is still 100 g of condensed milk, or 150 g. In Moscow, in Ashan, I discovered some kind of "new" condensed milk - Cream. In soft packaging. It tastes like nothing. I replaced half of the usual with this new one.
sugar 4 tablespoons and the fact that gelatin will also take up some volume. I liked it very much in powder, literally soaked the cold. milk for 3 minutes and then diluted warm to a dissolved mass, a little liquid, about 100 ml. in 2 steps - cold to swell and warm to dissolve.

I made the above recipe with gelatin, but only with coffee, so 2 more cups of espresso coffee. That is, my portion in the coffee machine costs 40 ml. means 80 ml.
The total should be 900-1000 ml. If there is no graduation on the pan, before cooking, pour out the measured liquid and measure how much it should be. Top up with milk.
I have a feeling that it is not necessary to strictly adhere to the recipe, who loves what. More sugar means lower temperature in the ice cream maker. If you're confident in your fridge, make it sweeter. But those volumes of sugar and condensed milk will satisfy any sweet tooth, I think.
The hot mixture will always seem sweet, harden, and the sweetness will be felt better. As well as with jellied meat and salt.
So what about gelatin. After maturing in the refrigerator for 24 hours, the mixture looked like a very weak jelly, barely retaining its shape. That is, you can cut with a knife, but the cut immediately grows together. When the pan is tilted, the mass, more or less retaining its shape, tries to fall out of the pan in one piece. Then it occurred to me to take a blender, but with a whisk for beating, and first at low speed, and then whisk this whole mixture for a couple of minutes. Or rather, I would say to break it from a jelly-like state into a more liquid one. It's just that the mass took in a little warm air and became softer. I do not advise you to heat, an ice cream maker cannot cope without a compressor, I think it will not freeze. After a couple of minutes, it flowed beautifully through the funnel into the ice cream maker. She spun there for 40-45 minutes. By the way, the bowl was in the freezer for 2 days. The refrigerator has been defrosted beforehand and placed one division above the average temperature. I think it was about -18 in the freezer. And so, the finished ice cream was almost to the top. Mass, not convey. Simply the most delicate, without the slightest signs of spreading and smudges in the bowl. Unfortunately I did not take a photo, everything was at the stage of an experiment and it did not occur to me to photograph. In the next. I will definitely take a photo at the stages of preparation. Very nice color. And most importantly, taste.
I did it in the morning, held it in the freezer for an hour somewhere, then put it on the balcony, there probably minus 8-9.
In the afternoon, a friend came, conducted an experiment on him, said that the taste was unreal. I tried it myself, I will say that it is harder to come up with more tender. No ice crystals, the mouth does not burn with cold from the frozen mass. Rather, a pleasant sensation, as it were, of a warm, non-scalding mass, and at the end, if you press it against the palate with your tongue, you feel a pleasant cold. I would say that it turned out in the best traditions of an excellent Soviet ice cream, with a hint of crème brulee. Probably not enough burnt The shop goes through the forest.
At first I was upset about the ice crystals and the very cold mass in previous experiments, but the gelatin helped a lot. And I think it will be absolutely wonderful with agar. In Moscow, there seems to be a dot ru in Seryogin's store. And most importantly, no eggs. And there are not so many products. And in principle, quite a bit of fuss. The mixture is made in 10-15 minutes, without a bunch of unnecessary body movements and straining the brain, and most importantly with a minimum of used dishes and, accordingly, dirty ones, some kind of separate beating of eggs, heaps of kitchen appliances, etc.

[Serg22]

Serg22, and what kind of ice cream? In my Land-Life through time it turns out. I really don't cook the mixture. Making ice cream Anastasia... In recipes for Kenwood so they generally pour a mixture, not even whipped, just mixed.
you need to try your recipe with gelatin. Agar-agar in non-industrial volumes cannot be obtained from us, if only we can dispossess the bakery laboratory. Tasty, you say? Boom to try. And salt, by the way, is necessary in the mixture?

[Serg22]

Serg22, and what kind of ice cream? In my Land-Life through time it turns out. I really don't cook the mixture. Making ice cream Anastasia... In recipes for Kenwood so they generally pour a mixture, not even whipped, just mixed.
you need to try your recipe with gelatin. Agar-agar in non-industrial volumes cannot be obtained from us, if only we can dispossess the bakery laboratory. Tasty, you say? Boom to try. And salt, by the way, is necessary in the mixture?

I have an ice cream maker Nemox Gelato Harlequin 1.5.
In all the previous recipes, with eggs, sorbets, not very fatty, there was enough cold even for 2 batches. Fat ice cream and sweet, enough cold for only 1.

In principle, the point is that I absolutely do not understand the essence of laying eggs in the recipe. That is, what role they play. No matter how much I puzzled, I did not understand. The meaning of the salt is clear, the temperature of the formation of crystals.
Starch is the worst stabilizer I've found out.
I deliberately melted commercial ice cream, similar to sherbet, but not quite, more fatty. Perhaps the recipe is good. because during melting, it did not stratify, but was pleasantly thick, the stabilizers obviously worked.
You need to experiment with gelatin. Since I did everything by eye, so much gelatin should be put in order to make the mixture more fluid. It will be better or not, you have to try. In any case, spreading into a slurry at temperatures of -2-5 is not good. And I don't like very frozen ice cream.

In my case, I did not whip anything, the point was not whipping. and the mixture was not fluid and I had to heat it up with air, it turned out fine through whipping, it flowed into the ice cream maker.

Yesterday I finally got the long-awaited ice cream maker! The instructions for it indicate that the bowl must be frozen in a freezer with a temperature of at least 18 degrees. Not sure exactly what temperature is in my freezer ... If it's less than 18 degrees, will the bowl freeze badly?
I went over the topic, but I just can't decide on my first recipe. Can you please tell me where to start? In the house, from suitable products, there are 250 ml of 35% cream, 2.5% milk, condensed milk, frozen currants, powdered sugar and, accordingly, sugar. I have eggs, but I won't risk it (I'm afraid of salmonella), I'd better buy quail later. Can you mix something delicious from these ingredients? Experienced ice cream cone, help me, in what proportions and what to stir, do I need to boil?

Na_mars

I had a bowl for about 12 hours, it did not freeze properly. It was spinning for about 40 minutes, it was watery, I made it on yogurt, plus the recipe was not so fatty and sweet, and there was not enough cold. With at least some kind of guarantee, if there are doubts about the freezer, you definitely need to hold it for a day. The last time it froze for three days, but the recipe was fat and sweet, there was enough cold for 1 batch. The mixture itself, before being placed in the ice cream maker, was kept in the cold for 24 hours. It begins to thicken in 12-15 minutes. And after 40 minutes it almost rested against the lid and thickened great.

I decided for myself that even in fruit mixtures I will use gelatin or agar. I didn’t like the mixtures without stabilizer, nor sorbets, nor milk, nor cream. I don't like ice. And with gelatin, the freezing temperature can be reduced.

I tried not to put salt with gelatin. Everything was fine, so whoever doesn't like salt shouldn't put it in. There are no Kristaliks.

If you use gelatin, then you can try to put 1 full teaspoon of gelatin per liter of the finished liquid mixture. I put 2, but it seems to me you can shorten. It seems that the gelatin still thaws too much, and it turns out thickly
If the mass with gelatin does not flow out of the dishes, but like jelly, whisk it for a minute. The mixture will flow.

It seems to me that with gelatin, you can simply put whatever your heart desires into the mixture, taste it, the warm mixture will be sweet, harden, it will feel less. Only put food that can withstand temperatures up to 85-90 degrees. And also, probably with berries, I would then strain the mixture, after the blender, or before cooling, so that the pieces and seeds do not spoil the tender mass.

The first time I heated the mixture on ceramics, in a saucepan with a thick bottom, it did not help, even on medium and low heat, the mixture still stuck to the bottom and burned, only heated in a water bath.

Eggs are a separate topic. I don’t understand why they are put and I wrote about it above. As a thickener when heated? But the egg does not bind water in any way, and the main problem of ice cream is ice crystals and an unpleasant crust when hardened in a freezer. So I believe eggs from ice cream can be eliminated forever, zero point.

If you use gelatin, then you can try to put 1 full teaspoon of gelatin per liter of the finished liquid mixture.

Thanks for the answer! Do you need to dilute gelatin beforehand?

Pour gelatin with a small amount (about 50 ml) of COLD liquid, milk of the same. Stir well, let it swell, I think 15-20 minutes will be enough. I saw gelatin both large and very small. Small swells quickly, 10 minutes, large longer. According to the rules, an hour is somewhere, but I think this is too much. If the swollen mass is completely solid, add liquid. when it swells, you can throw in a hot ice cream mixture, 60-70 degrees, stir, dilute and pour it into the bulk. Stir well and keep on stirring. I do not measure the temperature, as the steam will go decent from the mixture, then I remove it from the water bath. Do not boil.

If dry gelatin is poured with something hot, then it will be very problematic to tear it off the dishes and from the same spoon. It sticks very strongly. Until it swells well, do not dilute hot.

[Na_mars]

Na_mars ! Try Anastasia's ice cream. Only I don't put eggs in it. That is, I whip cream with powder, add milk and ice cream. Yes, the bowl really should be frozen for the first time for 12 hours. If the temperature of the freezer is unknown, many simply thawed it, and only then froze the bowl. There are a lot of punctures precisely because the bowl is not frozen. By the way, ice cream turns out more magnificent and tender if you add well-beaten egg whites.
Serg22 ! The hardening may be due to insufficient freezing in the ice cream maker, that is, watery, insufficiently whipped ice cream gets into the freezer. Try with whipped egg whites, only they should be whipped to good peaks. And the yolks are usually put to thicken the mixture, but first then the mixture is "brewed" with the yolks.

Kalmykova

The meaning of laying eggs has not been revealed. How not to whisk, but the mixture for ice cream, for high-quality prombir should be gelatinous. Another question, during the days of cooperatives, I tried bird milk on gelatin. The muck is rare, you can't compare it with agar. So in ice cream, I think agar is perfect. The water must be bound. There are no eggs in the Gostov ice cream, they never played the role of a stabilizer and could not, so why are they then. Plus extra whipping movements. This also includes not entirely laudatory reviews of eggs in ice cream.
Non-gellable mixtures from freezers still come out liquid, not stable and with ice. Not that this ice cream. But as anyone. Americans eat colored ice, but for me it's crazy. In childhood, only icicles were eaten.

By the way, the recipes contain ice cream with marshmallows, quite laudatory reviews, which means that the meaning of gelling in ice cream is clear, the effect on the consistency makes sense.

The ice cream recipes themselves are endless. As in any dish there is a base and variations, so in the production of ice cream there is a base, a stabilization. And what you put there as filling with taste, everything depends on imagination.

[Serg22]

Serg22 ! Why isn't the meaning of adding eggs revealed? They are added to stabilize or thicken the mixture.I wrote above: the yolks, when brewed, give a thickness like a custard and a pleasant (as anyone) taste. And proteins perfectly keep the froth of cream and milk. You would try with proteins, don't rely on negative reviews. And a completely normal ice cream can come out of an ice cream maker, you just need to bring it to the desired state. By the way, not fatty ice cream at all turns out perfectly from fruit puree and whipped proteins. And no ice. I wish you good luck on your journey!

I am also FOR eggs. I am very pleased with the ice cream with eggs, the consistency is like a store, but tastier. And there is no need to add gelatin or agar, which have a specific flavor that is not needed in ice cream.

I won't argue about eggs. In cooking, I will follow the rule - no one argues about tastes. Only arguments in favor of stabilization during gelation. Someone will need them.

The first batch, after buying an ice cream maker, was just the ice cream on the eggs. I was disappointed. The mixture rose, but small crystals of ice were already felt right from the bowl. And after freezing, everything is in crystals. This is what the technologists write about, about the main problem and the vices of ice cream. Snowiness, ice and freezing - defrosting repeatedly aggravates these defects. Ice cream is rarely made once, it is then still stored in the freezer.
The next experiment was with yogurt. Well, what do we have at the exit .... from the bowl again ice. The mass is not tender, but rough, smearing it on the palate, an unpleasant sensation of strong cold and scratching.

Agar was present at all prombirs, which were awarded many awards and the whole of Europe gorged on our ice cream. I remember ice cream as it was 30 years ago and there were no eggs. The internet is full of articles by technologists on the industrial production of ice cream - there are no eggs there.

Modern ice cream, in plastic containers, it is not clear what is already made of. When melting, it stratifies into some kind of yellow-dirty liquid like water and an incomprehensible mass from above. This was not the case before.

What kind of carrageenan is being put now is still a question. The Internet then praises him, then scolds him for harm.

Next week I'm going for agar. It is not that expensive. Let's see if it gells 3-5 times stronger than gelatin, how much its consumption will be. I'll try the sugar substitute advertised by them, some kind of herb. Replace some of the sugar with it. All I can’t understand. However, I'll try to replace the whole thing too, it's interesting how the mixture will behave, having lost sugar

And who will try to separate the yolk from the protein from 2 dozen quail eggs .... I really don't want to. I got a dozen pounding in a bowl. Pieces of shells peek out in the mixture.
The effort is too high.

For me, it is more convenient for all its advantages, agar, gelatin is also the fact that it is almost impossible to spoil ice cream with them. The mixture will be edible in any case, but with eggs you can ditch everything. And do not forget that the mixture is reversible with gelling additives. If you don't like something, heat it up and change anything in the recipe, even sugar, even fruit additives.

In the house, from suitable products, there are 250 ml of 35% cream, 2.5% milk, condensed milk, frozen currants, powdered sugar and, accordingly, sugar. I have eggs, but I won't risk it (I'm afraid of salmonella), I'd better buy quail later. Can you mix something delicious from these ingredients? Experienced ice-makers, help me, in what proportions and what to stir, do I need to boil?

if you like popsicles - make with currants! will be delicious! if you don’t bother, it will be very fast, something like this: boil water with sugar (150/150 g), remove from heat, throw frozen berries (500 g) into the syrup. whip cream (250ml), preferably in a separate container. Now, with a blender, break the currants in the syrup, pour the cream there, stir a little more and pour into the bowl. I have an ice maker for half an hour, but I still put the mixture in a container and send it to the freezer for re-freezing.
the second version of the same ice cream differs only in the amount of time for additional processing of currants. it can be rubbed through a sieve to get rid of the tails and skin. in this case, your ice cream will be more tender. only this option is not for the lazy, so I always use the first option

Good day!
A newbie has a question (I have, that is), is it possible to whip dry cream (not vegetable) obtained by evaporating liquid in the factory? Of course, for this they will have to be diluted again.

And I have a question, why are stabilizers added to ice cream (eggs, gelatin, starch)? Even without them, I get very tasty plastic ice cream. What are the benefits of adding these stabilizers? Is it necessary? Or will ice cream be even tastier with them?

I suggest you just try and draw your own conclusions.

And I have a question, why are stabilizers added to ice cream (eggs, gelatin, starch)? Even without them, I get very tasty plastic ice cream. What are the benefits of adding these stabilizers? Is it necessary? Or will ice cream be even tastier with them?

I can't even imagine how ice cream can turn out without stabilizer or eggs. It is not clear how it is. I tried pouring yogurt into an ice cream maker - disgusting. But as anyone. Everyone has different tastes. But disgusting to me. Not taste, but the mixture itself, and its behavior and mouthfeel.
Do not confuse thickeners and stabilizers. They are, as it were, completely different things. Eggs have never been stabilizers. They wrote about yolks here - it's a thickener.

Ice cream in the industry needs to be sold, this time. How to take it to the store without stabilizers.
Second, I conducted a survey among friends, almost no one liked the seasoned ice cream -12-18. I liked it at a temperature of about -5-7 degrees. Hence the conclusion that one cannot do without a stabilizer, it will spread into the slurry and stratify.
And thirdly, why do they attack gelatin and agar. Doesn't anyone love jellies and mousses. And marshmallow. Probably have already forgotten what he is a real marshmallow from agar and a real bird. Story. And, if it is frozen in a freezer, that will not be bad. Here comes the ice cream. Only the amount of gelling stabilizer is less.

Everything, for me the topic is chewed up to the stop. All arguments from all sides are given. There is the power of habit, it cannot be defeated. Whoever is used to doing it will be so. Someone cuts apples and oranges in Olivier. Poison for me, but for someone a balm on the heart. And why should anyone impose their opinion, even if I didn't want to. For me it was pure experiment and meaning to understand production.

In ice cream, even recipes do not seem to exist. When I bought an ice cream maker, I looked at it with fear. climbed according to recipes. And when I tried 3-4 times to make ice cream, I realized that the first page of the forum with recipes is simply not needed for me, try the mixture, add whatever my heart desires and, like me, add a stabilizer, or eggs, or without anything at all. So, if you can't make a bird on a whim, you have to learn the recipe, then ice cream is like pizza. What is in the house, pour into the mixture, grind through a sieve and taste.

There are features of heating, rules for diluting gelatin, or agar, rules for agar when introducing sour berries and fruits, beating eggs, etc. If you already know all this, then further, how fantasy works.

Who does not understand, we put it on the shelves.
We keep in mind the uppercase things:
1. Fat, sugar, alcohol and the right amount of cold. More fat and sugar, or alcohol, more cold. We try different cream, different fat content. Whoever tastes what.
2. Heat preferably in a water bath. I doubt that it will work on the stove without a burnt-on taste.
3. We read on the internet, if we do not know how to dilute gelatin and agar
4. We read in the same Wikipedia, in short, in the internet, why it is not advisable to add sour berries and fruits to agar at very high temperatures
5. We read on the internet if we don't know how to beat eggs.
6. Consider that a warm and hot mixture always seems sweeter.
7.Mixtures with gelatin and agar should be kept before freezing in an ice cream maker in the cold, ripening. The mixture is reversible, we try, there is not enough of the same sugar, we heat and fix it. If the cold mixture does not flow into the ice cream maker, whisk for a minute. Do not heat. The better we cool the mixture, the better and faster it will freeze in the ice cream maker.
All! If you study this and keep it in mind, you can create any ice cream.

Serg22, I read about your research with interest, I liked the idea with agar. Could you please post the finished recipe in grams. There is no time (and desire) to experiment and select, but I will gladly do it according to a ready-made recipe

I want to buy an ice cream maker, but I have several questions.
1) in those passport for the refrigerator it is indicated that the maximum that the freezer can do is -18. is that enough?
2) It is planned to use the ice cream maker especially in summer, but I would not like to eat a lot of fat (slicks). Maybe there are some recipes for ice cream and fruit ice with a minimum of fat?
3) What is poured (what freezes) into the compartment of the bowl between the walls? Is it dangerous to depressurize in case of accidental damage?
Thanks for attention.

In order:
1. If the freezer really gives this temperature, then it will be enough. If not, you may need to keep the bowl cool longer.
2. There are a lot of recipes where the fat is minimum. You can even freeze the juice using starch, gelatin or agar as thickeners. Even just make a little flour.
3. I won't say anything about the composition of the cold storage battery. In Wikipedia, carboxymethyl cellulose is indicated as a filler for cold accumulators.

As for the freezer - before, ice cream was prepared with weaker freezers, and without any ice cream makers ... And quite a long time ago they "twisted the gun" - a vessel with ice cream ingredients was placed in a large vessel, ice mixed with salt was poured between the walls of the vessels. And this smaller vessel was rotated so that the ice cream was cooled evenly.

In order:
1. If the freezer really gives this temperature, then it will be enough. If not, you may need to keep the bowl cool longer.
2. There are a lot of recipes where the fat is minimum. You can even freeze the juice using starch, gelatin or agar as thickeners. Even just make a little flour.
3. I won't say anything about the composition of the cold storage battery.

As for the freezer - before, ice cream was prepared with weaker freezers, and without any ice cream makers ... And quite a long time ago they "twisted the cannon" - a vessel with ice cream ingredients was placed in a large one, ice mixed with salt was poured between the walls of the vessels. And then this smaller vessel was rotated so that the ice cream was cooled evenly.

Well, you probably have all the equipment! Recommend a good recipe for fatty ice cream in the simplest Clathronic ice cream maker. I want it so badly, but once I tried to do it and it just lies there ... it turned out Mr.

The other day I made ice cream for my little ones - 1 liter of milk + 200 g of sugar + vanillin + 10 g of starch (heated milk with sugar to 45 degrees, added starch diluted with milk and brought it to 95-96 degrees, filtered, cooled). I will make a reservation right away - this is not a recipe, but for now it’s a running-in of the idea, since it turned out with ice crumbs (apparently, there is not enough starch and low fat content in milk, or maybe agar will have to be used). But the small ones were eating so that it was impossible to drag them away. It tastes like Soviet milk ice cream.

I also don't like eggs as thickeners. It actually turns out custard, but why would I freeze it?

Yes, I also noticed that with homemade milk with a high fat content, ice cream turns out of course much better (although I do not put so much milk - 100-200 ml, but the difference is really noticeable)!
And it's better to eat 100g of good fat-harmful ideal ice cream and get great pleasure from it than a kilo of fat-free healthy ice cream!

It depends on the perception. I think it's called "granita" - frozen juice ... it's also with ice crumbs. Why not milk with ice crumbs?

[Rina72]

Rina72, I meant the ice cream is different - it doesn't look like ice crumb, but frozen juice, sorbets, fruit ones there - that's a completely different story!

[Cream]

Well, ice cream, by definition, cannot have a low fat content ... Here, I found it on Wikipedia. By the way, according to the Soviet GOST, there were no eggs in the ice cream

Cream (fr. Glace Plombières from the French city of Plombier-les-Bains) is a French creamy ice cream made from whole milk or cream with an increased amount of eggs, aromatic and flavoring additives (vanilla, almond essence; chocolate, nuts, fruits). Appeared in the era of Napoleon III. The Russian variation of the ice cream is somewhat different from the French original

From now on, I am the lucky owner of the Kenwood ice cream maker! Immediately, of course, the question of the recipe arose. I looked through the topic - as a result, only doubts. Opinions about the use of eggs were divided over the taste of the final product. But I, in principle, are stopped by the fact of using raw eggs for food. I understand that Salmonella does not die when frozen? How to be? Run to the store for quail? Or are there any other options? (just fruity without milk, cream, and eggs is not suitable - I don't like it)

[lizard]

lizard Congratulations, let him serve faithfully
Lorik, how about that gelatin ice cream (from Serg22)? There are no eggs!

My son is fasting (second year). And how to feed such a bull-calf? it is clear that post-no diet, of course, but I make him ice-cream-fruit with gelatin. Sometimes. He needs to learn, so I'm trying. Just so that my son does not know ....

BlackHairedGirl, thanks! Can't you stick your nose? - I do not see...

(I'm Lida)

[lizard]

lizard Oh, Lidochka, forgive me please Look at the FATS from February 18 - there are vanilla and chocolate, and it is written more clearly. And her coffee is from February 27th.

[BlackHairedGirl]

BlackHairedGirl , yeah, I saw it, took it on the pen. But today I already started chatting at random. It turned out not quite ice cream, but rather a frozen milk-cream-vanilla mixture. But pretty nice. I and grated chocolate fell asleep on top of STE disgrace. Delight!

[Serg22]

While I was waiting for my freezer-independent ice maker to come, I started looking for recipes on the Internet. They really disappointed me. Almost all milk-cream species had eggs in their composition. I love Charlotte cream, but ice cream is not frozen cream in my understanding. I began to look for GOSTs and look for components in them, those that can be found, and that do not burden our body with unnecessary chemistry. For myself, I concluded that in order to make good ice cream (in addition to the main components), agar and pectin are needed, in extreme cases, it can be replaced with gelatin, and even at worst - with starch. In some cases, you can use whipped protein (I have dry, if from ordinary eggs, I probably would not risk it).
Then I began to look for recipes at the Bread Maker. RU; and eggs again! I read 10 pages and jumped, distressed, to the end of the topic. Here I was pleased Serg22 , well, just spilled balm on my soul!
And behind him ZHIRULKA and Rina ! Thank you all!
I received an ice cream maker only yesterday and did not have time to buy normal cream, so I decided to agar experiment and vegetable cream, which are used as a last resort when nothing suitable is at hand.
Took 500 ml of whipping cream with cocoa (fat percentage not specified)
200 ml milk
100 grams of sugar
50 gr black chocolate
1 tsp from the x / stove under the knife of agar-agar, soaked in 50 ml of water, stirred thoroughly. Instead of a sufficient half hour, he stood for 2 hours, since the experiment had to be shifted in time.
She mixed the milk with sugar, brought it to a boil, threw in a coin of chocolate, poured out the agar, brought it to a boil again and boiled for two minutes; cooled to slightly warm, poured into cold unwhipped cream; I stirred it with a mixer for a few seconds, and, without beating, poured it into the ice cream maker. I did not specifically create favorable conditions for the mixture, it was important for me to see the effect of agar on the mass.
The ice cream came out with the most wonderful delicate texture! But she could have been like that at the expense of the cream, you say. So I thought so. Therefore, I decided to test the effect of agar on the simplest recipe: milk + sugar + agar.
I took the idea as a basis Rina on the previous page.
400 ml of milk from the market
80 g sugar
1 tsp from a x / stove under a knife of agar-agar, soaked in 50 ml of water, stirred thoroughly. (But in the "chocolate recipe" it would be nice to increase it to 2 tsp.) Stood for about an hour.
Vanillin on the tip of a knife
I brought milk and sugar to a boil, poured in agar, stirred, boiled for 2 minutes. I put the ladle in the sink with water to cool; while she was staring at the TV, the liquid quickly cooled down and grabbed into soft lumps, stirred with a spoon and immediately poured into an ice cream maker, deliberately did not stir and beat with a mixer. Let there be factors that are unfavorable to good ice cream.
Anyone who has ever had milk freezing remembers that thorny milk ice forms. And in Rina, when starch was added to the sweet formula, they formed too.
So when adding agar there were NO ice inclusions! Homogeneous mass with the most delicate structure. Like the previous ice cream! Although in the first recipe there was cream, albeit not whipped, and in the second there was milk. Now I very much even understand that unscrupulous ice cream manufacturers save a lot on agar, although they add it.
Some conclusions for myself: for 400 ml of liquid, at least 1 tsp. agar diluted in 50 ml of liquid (but whether it is worth adding more agar, I cannot say yet, I should try). When using cream, protein - of course, beat them.
Next time I will test the effect of pectin, it is not for nothing that it is in the State Standards. If anyone has done this before, please share.