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

[Serg22]

Once again I want to draw your attention to the post Serg22 https://Mcooker-enn.tomathouse.com/in...c=646.0
You can change the components of ice cream and their quantity at your discretion (someone loves sweet and fat ice cream, someone low-calorie, etc.), invent, customize your taste. Follow just a few rules that will lead you to success.

[mgla]

mgla, I also thank you for the detailed report. In your version - bazaar milk, its fat content is much higher than that of any store milk (I used store milk). This also shifts the quality of ice cream for the better.

On page 35, I quoted from the 1961 book, there is just about thickeners in general, and agar, in particular. There is also a recipe for ice cream without eggs, but when using standard cream, it turns out oooo very fat. I think in the next few days I will try that recipe using 10% cream (instead of milk + cream) and agar.

[Rina]

Rina , sorry, I didn't have the strength to reach page 35
I read your post. Still, I consider the presence of starch or flour to be superfluous - unnecessary and body movements and components. In production, they are probably used to reduce the cost of production. And the use of gelatin is acceptable only if there is no agar (remember the difference in the behavior of agar and gelatin in liquids at room temperature).
I agree that market milk has a higher fat content than ordinary store milk, but still not the same as cream. I here in the morning "kissed" the ice cream, could not resist, deliciousness, tenderness - at least the first, at least the second option. The texture when it hits the tongue is very similar. It seems to me that even when using juice + agar, it will be similar (I will also try this option and report the results).
The use of agar, in my opinion, will help many to reduce the calorie content of ice cream, and to make a quality product with a small number of basic components.
Here I found https://Mcooker-enn.tomathouse.com/in...66543.0 also a post about the use of agar, the mass fraction of agar in the product can be adopted. I disagree with how Sava scops owl injected agar. Agar, unlike gelatin, as Tortyzhka taught, must be boiled.

Why suddenly apologize? I, too, would not have enough strength for such feats as reading such a long topic. That information about the use of different thickeners from the book is actually too general.
Starch and flour also behave differently from gelatin and agar. Different thickeners were used for different reasons. Agar was not always available, and gelatin, for example, could not be used during the fast (after all, an animal product).
In general, I hid in the bushes and await reports on experiments in order to use the proven recipe.

Help!!!!!
I want to buy an ice cream maker and a yogurt maker.
looked at such options:
2 in 1
🔗
and
🔗
can anyone have such a 2 in 1 device.
tell me which one is better to take?

I have Ariete 637. The yoghurt maker overheats a little. And since the bucket is quite high, the temperatures above and below are quite different. But in general:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=59173.0

Thanks for the link. went to read.

I was also puzzled by the purchase of this device. Help with the choice. In Moscow, as I understand it, you can buy Land Life, Severin, Clatronik, Ariete. The latter is not impressive for some reason that of the remaining three models it makes ice cream well and please write about the compactness of these models.I read the forum, saw both the positive and negative sides, so I was confused. Very little about Severin. Help out ...

I've looked at this model, in Ukraine the price is tolerable ..
Clatronic ICM 3225
🔗.. Who else will say about her ??

I looked - something froze here ... Topic exhausted? But no! Because I have a question: the recipes for my ice cream maker mention such a thing as "half-drowned milk". And what is the STE faq? Who knows?

Hello everyone ! Today I became the proud owner of the Kenwood 250 ice cream maker! Now I thought about which recipe to start with, so as not to be disappointed right away. ... I read Temka, but can someone tell me a proven one, please.

[Vitalinka]

Vitalinka, colleague, congratulations! What do you think about "half-skimmed milk"? What it is? just homemade fat milk? from which you missed the cream?

Vitalinka! Start with an ice cream! You won't miss!

lizard, I think you shouldn't mess with that milk. I take cream Prostokvashino 20% 200ml + milk 3.2% Selyanskoe 200ml + sugar beat all this with Ken 724 with a whisk and into an ice cream maker and not greasy and without eggs and froze perfectly !!!

[Anastasia]

Girls, thanks! I can't say anything about "half-skimmed milk" - I don't know. But yesterday I made a prescription ice cream Anastasia and strawberry ice cream from the instructions, we liked it!

[leka]

leka, thank you Yesterday I decided this question for myself: there was a bottle of homemade milk - poured into a cup, and cream on top. I made a wonderful vanilla ice cream from this milk yesterday! True, with an egg (at your own peril and risk)

[lizard]

I looked - something froze here ... Topic exhausted? But no! Because I have a question: the recipes for my ice cream maker mention such a thing as "half-drowned milk". And what is the STE faq? Who knows?

lizard

skim milk is the one from which the cream is skimmed, i.e. skim milk. And half-drowned milk is low-fat milk.

[tinaff]

tinaff, it seems to me that you can't skim milk just by skimming it off

Of course, it is degreased through a separator

Hello everybody! I really, really want to make yummy at home and in the presence of a bunch of children it generally becomes relevant. So I want to ask for advice - I look at the Nemox ice cream makers - Gelato Harleguin 1.5l and Dolce Vita 1.5l models. Maybe someone will advise what is the difference between the models, which one, all the same to choose, or maybe something else needs to be purchased. Thank you in advance

Today, again, with a kind word, I remembered Chuchelka for the recipe for Italian ice cream. Squirrels remained from the cakes (I thought about where to attach everything), I found blueberries and strawberries in the freezer and remembered this recipe. By the way, this is the very first recipe that I tried in my ice cream maker, though I did it with fresh raspberries. This ice cream is no less tasty Schochelka, thanks !!!

I, here, too, looked, looked - took the harlequin. Satisfied, in principle, but not all. The lid turned out to be flimsy: they broke the pins that secure the lid, pulled it up, but it was necessary to turn it by pressing the button in front. Glued, of course, but now the last ten minutes of work you have to hold the lid with your hands. Automatic shutdown is not provided here, so in any case it is necessary to control the process so that the lid does not rip off.
And consider the height of the bowl - will it fit into your freezer? I fit right in.

Makhno, I do not own a clathronic, but on one of the websites of a specialized internet shop, a consultant said that this model is the best of the inexpensive ones. Someone will answer the question about power, after all ??

Good day everyone!
Dear ice lovers, can you tell me which recipe was meant? And then I'm completely confused in the topic.

Today I tried a new ice cream, modified the previously read recipe:

- strawberry-apple juice from tetrapak 250 gr.
- drinking yoghurt 300 gr.

All this was poured and it turned out to be cool popsicles and froze well, like a store!

In my freezer in 1 drawer, the temperature is more than -25, but the drawer is 13 cm high, but I want an ice cream maker with a bigger bowl,
and in boxes 2 and 3, the height is 17 cm, and the temperature is -15-16. Is this good for freezing?

If the temperature is lower, then you just need to freeze the bowl for longer (the recommended days may not be enough).

Many ice cream recipes use cream. Tell me, can I have homemade sour cream instead?

tell me plz
how to make pistachio ice cream? can anyone have a recipe

I bought an Unold 48806 ice cream maker in Finland for 230 euros minus 43, it will be returned back, it has 1.5 liters of capacity, in Moscow such hucksters sell for 25,000 rubles, the ice cream maker cooks well, it takes about 40 minutes to make ice cream. Can be served immediately and do not need to be frozen in the freezer. Shows time and temperature, freezes to minus 31 degrees.

I want to buy a kenwood 280 ice cream maker who has any thoughts on this model

Virgo help out Izvela already a whole 500g. a pack of 35% Parmalat cream - for half an hour I tried to whip 200 ml of cream and 100 ml of milk 3.5% fat Parmalat according to Anastasia's ice cream recipe - as there was liquid in the bowl of the combine, it did not whip even a gram, for the first time I poured everything out. Then she spread the same cream with natural milk from the farm - again nothing came of it. I don’t understand what the matter is, because last year I made this ice cream and everything was fine - tell me what kind of cream it is better to take. I also have Petmol cream 33%

tell me plz
how to make pistachio ice cream? can anyone have a recipe

I love it myself, but I'm afraid that only with the use of filler syrup (I saw, like, pistachio among other roofing felts in the subway, or in Auchan). But it will be chemistry. From natural, apparently, nothing. In any case, I did not find it ... With mint (my second love), at the very least, you can try to cloud it either with essential oil or with a brew of fresh mint somehow ..

Has already ejected a whole 500g. a pack of 35% Parmalat cream - for half an hour I tried to whip 200 ml of cream and 100 ml of milk 3.5% fat Parmalat according to Anastasia's ice cream recipe - as there was liquid in the bowl of the combine, it did not whip even a gram

I think the wrong cream has been caught. I always make it either with petmol or with parmalat - it turns out great. Whisk with a hand blender. The difference between 33 and 35 was not revealed for myself.

[Milk-Banana]

my dream has come true

I finally learned how to make ice cream with milk

I have a rural area - no cream, but my own milk, goat.

He has a fat content of about 5%

three times already made a wonderful tasty ice cream without cream

1.Milk-Banana
2 bananas on a blender
0.5 cans of condensed milk
300 ml milk
2 sachets of thickener for cream SMETA (12 grams in one)

2. Milk-apricot

300 grams of milk
apricone jam by eye (50 grams)
1 bag of Quotes
0.5 b condensed milk

Good day. Girls, I have a tragedy. Back in December we bought an ice cream maker. I never got ice cream. I do everything according to the recipe, but it does not freeze in the ice cream maker. So far I have tried only Anastasia's ice cream. Everyone praises, but it doesn't work out for me: girl_cray: I don't know what to expect

Good day. Girls, I have a tragedy. Back in December we bought an ice cream maker. I never got ice cream. I do everything according to the recipe, but it does not freeze in the ice cream maker. So far I have tried only Anastasia's ice cream. Everyone praises, but it doesn't work out for me: girl_cray: I don't know what to expect

Rather, it’s not the recipe, but the refrigerator. You still need a "brutal" freezer. And in the ice cream maker it shouldn't freeze completely. It comes to the "makgazinny" already in the freezer ...

I have a good freezer, but in an ice cream maker, ice cream is like thick milk. I pour it into a container. And the girls' photo shows that it is soft ice cream. In general, I'm in frustrated feelings

Yesterday I tried once again to make ice cream - my ice cream maker chatted for an hour - it thickened a little from the initial thickness of the mixture. Well, I poured it into a container - I froze it, do not throw it away, and at that time the bowl of the ice cream was on the table ...So, it was covered with frost for about a third of the bucket ... So, there is only a third of the volume of this refrigerant ... So it does not freeze ... And I set the freezer temperature to -20 and -25. Well, better, of course, but - all the same - not that ...

Well, if everything is as you write, then it is very similar to marriage. Nothing can be done here, I think. Unless you try to defrost the bowl completely and freeze it again - suddenly the refrigerant will be distributed more successfully ... With the standard setting of the freezer, the ice cream thickens in 25 minutes, if you first make a superfreeze, then after 15-20 minutes the engine starts to reverse (it thickens thoroughly).

I had such a problem, I found the reason - I had an old refrigerator, but I needed a new one, so that there was -18 degrees in the cell.

do you have a new refrigerator?

I had to buy a refrigerator for the ice cream maker

And I had it like that. The freezer is on the loggia, the temperature is set to -20, but in real life, when measured with a thermometer, it turned out to be only -10. There is a big Boshik in the kitchen, there is a pace. set at -20 and in real life too -20 - the ice cream bucket freezes well Girls check with a thermometer at home

My freezer chamber - it freezes worse than necessary, I found it out last year, and refrigerators - (two) - both - like animals freeze ... I checked. She shoved the thermometer ... Eh, you have to start wanting a freezer ...
Or try to pour half of the portion ...

Somehow a long time ago I read about ice cream on agar. And I can’t find someone who has a reference? please share

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=646.980 Here about agar

But I haven't tried how many: milk curdles when agar is added ... And then in ice cream it clots like this ...

Maybe "body agar"? I went, specially cooked a mixture for ice cream with agar - nothing curled up. Cools down. I will "torment" my ice cream maker in order to decide finally where it belongs - in the freezer or in the trash ...
I have already piled a box out of polystyrene, I will put it in it, maybe so there will be less heat loss ...

[matroskin_kot]

Made with newly purchased agar: did not curl up !!!
But when frozen, small clots-grains are felt. matroskin_kotAfter cooling down, do you whip this jelly? I just can't achieve airiness and uniformity ...

[Angelinka]

Angelinka, and in what proportion did you put the agar and how was it preliminarily diluted? I got 2 teaspoons, it turned out not jelly, but semolina porridge in density

Yes, I beat, and it seems like grains are not formed, I have another trouble - the ice cream maker does not freeze. So I shove this whole structure into the freezer ... And the grains, they break with a whisk, great ... Well, or agar, smaller ...

Irina, in my Land Life ice cream maker I get this kind of ice cream



True, I did this last year based on the recipe of the Chuchelka "Italian popsicles" (fructose, proteins, fresh raspberries) and I have already reported to her with this photo. I'm going to make strawberry with cream and condensed milk this weekend, I'll try to take a picture. Ice cream turns out to be soft and tender, if someone loves a thicker one puts it in the freezer. Maybe your requirements are too high

No, I have thinner, well, a little thicker than custard cream. And, when it spun in the freezer for half an hour, because it did not thicken, and the bowl heated up, it turned out that it kept its shape ... as a slide in a plate ...

[rusja]

rusja, I put the agar 1 tsp. from a 700 ml bread machine (homemade cream on top of a can + milk). Soaked in 50 ml of water for 1 hour, then boiled cream (+ sugar) - agar there - cooked for a couple of minutes - cooled - in the refrigerator: that's where it became like jelly, a single clot like that. Then she slightly broke it with a whisk and into an ice cream maker. Micro grains + some ice crystals were praying.
I will try to add more agar, and beat in a blender before the ice cream maker