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

Thank you
I'll try some more gelatin, then compare the results. All the same, agar is denser and has a slightly specific taste, gelatin is more neutral, in this regard

The first time I did not succeed in agar either ...

Here, for comparison, agar and starch with gelatin - so agar-yeah I liked agar in work, when ice cream with vanilla, etc. - no aftertaste ... you feel ...

Good day, bakers! Can you tell me how much ice cream can be stored in the refrigerator? I just don't eat ice cream, and mine only arrive after 10 days. And the ice maker has already been bought, I can't wait to try ...

Gelatin - they wrote a lot about its advantages over egg yolks ...

Well, I did it 10 times with gelatin in different proportions for 800 ml of the mixture. A teaspoon of instant gelatin does not thicken the mixture. So - liquid jelly. But it adds a nasty wooden flavor to all the ice cream.

For the first time, a wooden spatula broke in my ice cream maker, and I sinned on it. But it turned out - it's all gelatin. Although, in ice cream with strong flavoring impurities such as chocolate, this taste of woodiness is almost not heard.

So, if you don't want to boil the yolks with sugar and milk / cream, then it's better not to add anything at all. By the way, starch is not absorbed by the human body.

Tried adding pectin but when heated the cream / milk tends to curdle.
If in the summertime the ice maker does not have time to freeze the mixture, wrap it with a towel. Or whatever you want, create a semblance of a thermos for it, since the air temperature takes over part of the efficiency of the machine.

Mei also had one teaspoon of instant gelatin, the composition was liquid, like jelly, and from two - thick, like pudding, the woody "taste was not felt because I put condensed coffee with cream. But I still haven't got my own recipe for ice cream. found ...

["this year's favorite recipes"]

I have every year "this year's favorite recipes"...
This year I do everything except eggs, I don't like their taste in ice cream ... the exception is the remaining unused custard.

so, this year my favorite is ice cream from Chadeyki:
Cream
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Based on it Popsicle
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Dairy (recipe just below in the text after the cocktail)
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Fruit
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Chocolate ice cream from Zhirulka

AND Milk-Banana ice cream from natamylove (I haven't tried the milk-apricot yet)

Ice cream maker recently, but managed to taste creamy, chocolate and coffee with gelatin. The result is excellent, the taste only slightly changes condensed milk / cocoa / coffee, I think it will be softer without them. I did it for 1 tsp. gelatin, there was simply no more need (for me). I want to try adding more so that the ice cream doesn't melt so quickly.

By itself, gelatin is tasteless and odorless. Therefore, ideally, it cannot give off flavor. Only the low quality of the product comes to mind. I read that unscrupulous manufacturers give out cheap gelatin as expensive. So you can change the brand of gelatin and see the result. Or change the brand of other ingredients. The same can be said for agar. These gelling agents are valuable because they hardly affect the taste.

By itself, gelatin is tasteless and odorless. Therefore, ideally, it cannot give off flavor. Only the low quality of the product comes to mind. I read that unscrupulous manufacturers give out cheap gelatin as expensive. So you can change the brand of gelatin and see the result.

Perhaps I have exceptional taste ...
For the price, in my case, it seems that gelatin differs only in connection with one or another location of stores or a picture on the package. But it is also likely that in my region all the stores are supplied from some sort of slop food base, and somewhere, in a different place, there is gelatin in the world, without any aftertastes.

By the way, here, in the recipe without eggs, the ice cream was solely in its viscosity, I don't think it was from starch.
That is, instead of chocolate and peanut butter, you can try adding cocoa butter. It thickens at a fairly high temperature, respectively thickening what it contains ...

Cocoa butter has a persistent, recognizable chocolate aroma, because it is it that is its main component. At normal temperature (22 - 27 ° C) cocoa butter is hard and brittle, and at a temperature of 32 - 36 ° C it is liquid, that is, its melting point is lower than the temperature of the human body. Therefore, cocoa butter melts easily, and chocolate melts in your mouth without leaving a greasy feeling.

Perhaps I'll try one of these days to use cocoa butter as a binder ...

Perhaps I have exceptional taste ...
For the price, in my case, it seems that gelatin differs only in connection with one or another location of stores or a picture on the package. But it is also likely that in my region all the stores are supplied from some sort of slop food base, and somewhere, in a different place, there is gelatin in the world, without any aftertastes.

Most likely you really feel the taste of gelatin, that's all. The human body is generally a very sensitive thing, only we know little about it.
This is how I react to cottage cheese, I always have some kind of tastes in it. It just came to a misunderstanding, I thought that my mother was buying cheap cottage cheese instead of expensive. She sometimes likes to save money. And then I realized that it was only in my head or tongue. At the work of half of the office, the cottage cheese was tasted, they said it was good ... and it was like smeared with chemicals in my mouth.

I'll try your recipe the other day, they promise the heat!

Girls, I can't find the recipe for waffle cones from Anastasia. Help me please.

Girls, I can't find the recipe for waffle cones from Anastasia. Help me please.

Maybe this? https://Mcooker-enn.tomathouse.com/in...pic=646.0

[Vafelka]

Vafelka, Yes this. Thank you !

Tell me the recipe for egg-free peach ice cream

[Freesia]

Freesia, I have this: for 3-4 servings
40 g icing sugar, about 500-600 g ripe peaches, 2 tsp. lemon juice, 200 ml. heavy cream. Dip the peaches in boiling water, remove the skin, remove the seeds, chop, follow with mashed potatoes and lemon juice, mix with powdered sugar, add cream with constant stirring. Refrigerate. All. In my book, they also advise adding raspberry puree to the ice cream maker. I did this and that. delicious. Bon Appetit!

[Gael]

Gael, thanks, I'll try today. Powder 40 grams, and if you put sugar?

I think it's okay. With powder, the texture is better, but for the taste is not important.

It's blueberry season now, so a very simple option:

1. A glass of blueberries in a blender.
2. Beat a glass of homemade cream with 2-3 tablespoons of powdered sugar. Sugar to taste. I wanted it to be intense blueberry flavor and not very sweet.

We combine and in an ice cream maker. Spun for 20 minutes. Then for another hour in the freezer.

I have a question about the operation of ice cream makers NOT Clathronic.

Say: there is such a layer of hard ice cream on the walls of your ice cream makers, which is difficult to remove and which does not look as aesthetically pleasing as the bulk In other words, ice cream crumbs.

Is this typical for all ice cream makers or only for Clathronic?

Yes, in the first load, it freezes strongly on the walls about 1.5 - 2 cm. I remove this layer with a plastic spatula and mix with the rest of the mass. In the second tab it freezes less.

It also freezes on the walls, but not so much. Somewhere a layer of 0.5 cm. I remove it with a spatula.
I just wanted to ask, I have a Kenwood-250 ice cream maker and during the preparation of ice cream it should switch. And I also read in the subject that when the ice cream is ready, it starts to creak. For some reason, for some reason, it kind of clicks the lid, that is, the lid tries to pop out of the latch and cannot. I then turn it off and put the ice cream in a container in the freezer. Is this a marriage or is it like that for everyone?

[Vitalinka]

girls, thanks for answering
Most likely this is the case in all ice cream makers. Today I read a topic about kitchens. Kenwood combines, this problem is also present there.

Vitalinka I don't know about Kenwood. And in Klatronic, when the ice cream is ready, the spatula starts to stop and rotate in the opposite direction. And this is clearly stated in the instructions.

I just can't decide on the choice of an ice cream maker. Clatronic ICM 3225 or Land life BL-1450B. They cost almost the same (100 rubles difference), reviews in the corresponding topics on the forum are not bad. Land Life seems to have a larger bowl, although they are in different dimensions - 1 kg and 1.4 liters. What to choose, advise!

Hooray, I got the Clatronic ICM 3225 today. I have already put the bowl in the freezer, now I will look for a delicious recipe and buy food.

I bought my daughter a little ice cream moulinex in glasses. Please advise an easy recipe to work out right away ...

[Anastasia]

I never thought that I would buy a yogurt maker and an ice cream maker, since I avoided these topics, shrugging my shoulders, which seems to be from the evil one ... And in the end I have both, at the beginning of summer there was the first yoghurt maker, because I got tired of doing in a blanket and punctures began to appear.
And now I'm the owner of an ice cream maker, and it's all thanks to Anastasia ... There was nothing to do, it was in the evening ... I was reading this thread and came across her recipe - an ice cream. I decided to try to make ice cream at all (without having an apparatus yet) and I succeeded, and right away. The next day, I already bought it.
I've already tried yoghurt, now it's always worth it.
My questions are, can the bowl always be kept in the freezer?
And when I was making yoghurt, at first I beat it up a little with a mixer, and then I remembered that someone wrote that everything was immediately put into an ice cream maker, yogut + powdered sugar + puree berries, and she herself interferes with everything, is it possible? without pre-whipping?

[tatalija]

tatalija I have a bowl in the freezer all season. I take it out only when I know for sure that I will not make ice cream for several weeks.

Of course, you can immediately without beating. Sometimes this is done at the very end of the cycle. These strips are beautiful but I like to beat them. It seems to me that it turns out more airy.

[Vilara]

Vilara Thank you so much. And then I put her in the freezer (bowl), and I myself think she will flop there for almost a week, is it not harmful.

I whipped yogurt before that, how much, very interesting ice cream comes out, it seems like milk and at the same time light, for myself I only determined that berries (they are already grated) should be put on 300 ml, yogurt is literally 2 tbsp. spoons, and then it comes out strongly berry. I didn’t dare to put everything there and let it do it, now I’ll try.
thanks again

[tatalija]

tatalija ... Sometimes this is done at the very end of the cycle.

and yet, how's that?

[tatalija]

tatalija I really like yoghurt. And strong berry too, this type of sorbet. I do this without proportions, what I want more today, then I beat it into the machine

At the end of the cycle, when the ice cream maker has finished its work, you can add another ice cream (for example, one raspberry, and the other yoghurt or ice cream). Stir for a few seconds and turn off. Get it out neatly so that you can see the beauty

1 ripe banana
175 ml milk
75 ml heavy cream
50 gr icing sugar
Mix everything and start the ice cream maker.

[Tatyana )]

Tatyana )

Is a banana thickened? And what kind of heavy cream is it - bazaar or 20% drinkable?

[Tatyana )]

Tatyana )

Is a banana thickened? And what kind of heavy cream is it - bazaar or 20% drinkable?

cream 20-33%

thanks, I'll try this recipe too

this is now offered on our aukra for 365 UAH.

Two at once? Is it just a stand, or is there a motor part there?

apparently, a stand for two, but there are two motors. Look here
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Good afternoon, everyone, and so in the beginning of autumn they bought me an ice cream maker for Kenwood KM010, although the summer ended, I am still very happy after having studied the whole topic, I did not understand how bad the eggs are in ice cream and the good agar agar, pectin, the more gelatin

Many are afraid of raw eggs. I don't like the taste of the yolks. Agar, pectin and gelatin stabilize ice cream and are an alternative to eggs.

Good afternoon, everyone, and so in the beginning of autumn they bought me an ice cream maker for Kenwood KM010, although the summer ended, I am still very happy after having studied the whole topic, I did not understand how bad the eggs are in ice cream and the good agar agar, pectin, the more gelatin

many are simply afraid of raw eggs, and someone (like me this year) simply does not like recipes with eggs, where they need to be cooked
agar, gelatin, pectin are used as thickeners-stabilizers, only natural
What's good and bad is up to you and your TASTE. Dare different recipes and do not forget to share your impressions with us

[Girls]

Girls, so I became the happy owner of an ice cream maker. Thanks to two marinas from the forum. Many thanks to them that I now have such a beauty.

Hooray, I got the Clatronic ICM 3225 today. I have already put the bowl in the freezer, now I will look for a delicious recipe and buy food.

In the description: "The compact and convenient Clatronic ICM 3225 ice cream maker is ideal for making sorbets, sorbets, ice cream and frozen yogurt at home."
Tell me, please, what does frozen yogurt mean? Doesn't she do the usual?

After complaining about how I suffered last year from the heat and the lack of ice cream at the dacha, my husband gave me a NEMOX Gelato Chef 2200 ice cream maker. How happy we were! We ate our ice cream all summer. The ice cream maker is very handy and easy to use.

Oh, I read the topic for several days. Actually, I do not have an ice cream maker and I do not expect it yet. But I still want to pamper myself and my family with homemade ice cream! So, the question arose about the fat content of cream and milk. Many write that they whip 20 and even 10% cream, and even add milk to them. And I can't imagine how you can whip such low-fat cream and milk until airy! Once I tried to whip up 20% of the cream, but nothing worked for me. I whipped for 15 or 20 minutes, and they both were in a liquid state and remained, even adding a thickener did not help. So I wonder if I have such hooks, or for ice cream it is not necessary that the cream be whipped to the standard "air state"? People, tell me, otherwise I somehow don’t want to use 35% cream on ice cream, they are too fatty, even if diluted a little with condensed milk!

My husband is very fond of milk ice cream, but since I don’t want to mess around, I adapted this recipe: 0.5 liters of drinking 10% cream + 1/3 of a can or a bag of condensed milk + 1 sachet of cream thickener. Mix everything, do not beat and ice cream. Always a great result. The taste of a creamy ice cream. Simple and not greasy.

Cream does not whip well because there is no percentage that is written on the package. There is more water than cream and you can feel the criticism in ice cream. Better to take concentrated milk 8.5 percent and make ice cream from it. We make from it and it turns out no worse than from cream. We do not whisk the milk can, but add two tablespoons of sugar, vanillin + a teaspoon of gelatin pre-soaked in 50 grams of water and heat up so that the gelatin disperses, cool it and into an ice cream maker. You can add at least berries at least cocoa, to whom that suits. Both cheap and tasty.

[lesik_lЮ]

lesik_lЮ Thanks for the recipe, I'll try to make it if there is an ice cream maker. But the thing is, I don't have an ice cream maker.Therefore, I think, maybe, without an ice cream maker, so that the ice cream does not work with ice crystals, be sure to whip the cream? But cream with a fat content of less than 30% does not whip with me.

alex52860maybe you are right, and they do not have the declared 20%. True, I read everywhere about whipping cream that the cream is less than 30% and should not be whipped. So I wondered, how then are they whipped And I don't have an ice cream maker
I wonder if the unbleached mixture can turn into ice cream without an ice cream maker?

I wonder if the unbleached mixture can turn into ice cream without an ice cream maker?

For ice cream, the mixture should not be whipped. In any case, without an ice cream maker, you just get ice. Or, an alternative option is to periodically stir the mixture intensively during the freezing process in order to break the ice that forms. Only an ordinary mixer will not cope with such a task, you need something more powerful ...

variety, unfortunately, in the absence of an ice cream maker, it is almost impossible to obtain low-fat ice cream without ice crystals. Mozhennitsa cools and whips the mixture at the same time, breaking the resulting ice. Even running every 5 minutes to the freezer and stirring by hand will not work.
In "Eat at Home" Vysotskaya prepared fruit sorbets by adding alcohol as an anti-crystallizer. Maybe you can try this too, but then the product is definitely not for children. Or whip heavy cream, whites to obtain a lush, airy mass with a minimum amount of moisture in it.

So, either pour unwhipped low-fat cream and then constantly stir, or be content with high-fat ice cream.
Well, or buy an ice cream maker.
It's a pity ... we somehow can't find these ice cream makers. There are a couple of models, but some of them are suspicious.