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

Hello everybody! One of these days I will become the owner of an ice cream maker with a compressor, I don’t want to give a name yet, so as not to be considered an advertisement, if you allow me, I will answer. Tell anyone who has experience with such equipment, since I have already read all the recipes that were posted here from the very beginning. Thanks in advance!

You don't need special experience to use the ice cream maker, but this is my IMHO. Just read the instructions carefully. I have an Unold ice cream maker, before putting everything in the bucket, the ingredients must be mixed. And the ingredients must also be chilled (I mean that there are ice cream recipes where the ice cream mass itself is first cooked), so this mass must first be cooled, and then ordered into a bucket.

Thanks for the tip!
And if the case when they make a complete recipe and put it in the refrigerator or in the freezer for several hours, for hardening, should this be done with my ice cream maker, or is it for those devices that only have no compressor? And in general, what does this hardening give?

Thanks for the tip!
And if the case when they make a complete recipe and put it in the refrigerator or in the freezer for several hours, for hardening, should this be done with my ice cream maker, or is it for those devices that only have no compressor? And in general, what does this hardening give?

As for me, I take all the food from the refrigerator, stir it, put it in a bucket and turn on the ice cream maker, the temperature drops very quickly and cools the mass in the bucket. BUT for all that, the ice cream I get is kind of "soft".
I put it in cups and put it in the freezer so that it "comes to a condition". You can increase the cooking time, then the ice cream will be more firm.
Probably it is possible to put the mass in the bucket for a while in the freezer, but I honestly don't see the point. I bought it in order not to bother with "placing" the buckets in the freezer. Here I loaded everything and in 50 minutes the ice cream is ready.

Hello everybody! One of these days I will become the owner of an ice cream maker with a compressor, I don’t want to give a name yet, so as not to be considered an advertisement, if you allow me, I will answer. Tell anyone who has experience with such equipment, since I have already read all the recipes that were posted here from the very beginning. Thanks in advance!

What exactly are the questions? If within my competence, I will answer.
I have a Delongy freezer, that is, an ice cream maker with a compressor.

And in Delongy, ice cream freezes in how long. Is thirty minutes enough?

And in Delongy, ice cream freezes in what period of time. Is thirty minutes enough?

Kitty, it depends on the recipe.
If we use frozen berries, for example, then 20 minutes is enough.
If the mixture is cooled, then 35-45 minutes, depends on the composition.
If the mixture is with alcohol, then 40-50 minutes.

Eh, my UNOLD DE LUX frostbitten came. 169 eureka with delivery. It costs, it gets used to the place.

Eh, my frozen UNOLD DE LUX came. 169 eureka with delivery. It is worth it, it gets used to the place.

CONGRATULATIONS!!!!

And my ice cream maker with compressor arrived MONTISS today.
I already made ice cream Ideal according to the recipe of Fat, but the only one is three nbans, but as a beginner, I think it's forgivable, besides, it's the first time ... Namely ...First, instead of vanillin, I put vanilla sugar with natural vanilla, as it says on the package, and there vanillin was ground from the pods, so the base turned out to be a little dirty because of the appearance of this vanilla itself, I will not use it again. Secondly, I warmed the whole composition not in a water bath, but simply on a gas stove, there is a slight taste of boiled milk or cream, what is it. Third, I did not leave the whole mass overnight for ripening, I just lay in the refrigerator for 40-50 minutes.
After that, I whipped all the contents (but what would have been whipped directly, this was not, it just mixed well with a light foam) and poured it into a pre-worked ice cream maker. Spun the composition for 35 minutes, then the blades just stopped, it became very thick. Left for 10-15 minutes to harden in a bucket in the ice cream maker itself.
The taste is excellent, if you do not take into account the taste of boiled milk ... Can anyone give advice that everything would be very good?

I recently bought it in Finland, in Lappeenranta. GIGANTTI store 68.90 euros. Krups GVS 1.
🔗
ikom, could you please write a review about your purchase. Are you satisfied or not? I am going to Finland soon and would like to know your opinion.

[Irochka]

Eh, my frozen UNOLD DE LUX came. 169 eureka with delivery. It is worth it, it gets used to the place.

Irochka, and where did you find such an ice cream maker for such a price? : wow: I correctly understood that this is an automatic compressor ice-cream machine, but I didn't find it cheaper than 25 thousand rubles.
Drop the reference, plizz.
I have two now, Kenwood and Mullinex. At first, the ice cream was excellent, but now even after 2 days of standing in the freezer the bowl, it is not possible to get a normal ice cream. It turns out very soft, that is, slightly frozen, I transfer the remainder to another container and only then I bring it in the freezer to the consistency of normal dense ice cream.

[Irochka]

Irochka, and where did you find such an ice cream maker for such a price? : wow: I correctly understood that this is an automatic compressor ice-cream machine, but I didn't find it cheaper than 25 thousand rubles.
Drop the reference, plizz.
I have two now, Kenwood and Mullinex. At first, the ice cream was excellent, but now even after 2 days of standing in the freezer the bowl, it is not possible to get a normal ice cream. It turns out very soft, that is, slightly frozen, I transfer the remainder to another container and only then I bring it in the freezer to the consistency of normal dense ice cream.

I also have a nozzle for Kenwood, and I also began to freeze the bowl badly, so I decided to buy a freezer, to say that I was happy, to say nothing. In Russia, we have cheaper than 25 thousand. no, you're right. While Ira is gone, I can tell you, I ordered directly from Germany and she became about seven thousand. I wrote a little higher that it turns out "soft" ice cream, but since I constantly experiment, including with the laying of food, yesterday, I mixed all the products from the refrigerator a little and put them in an ice cream maker, set them for 50 minutes, but I have after 20 minutes, the blade stopped spinning, since the mass was already frozen.

I ordered directly from Germany and it became about seven thousand.

But what can a poor peasant do if no one goes to Germany ?!

But what is a poor peasant to do if no one goes to Germany ?!

So order with delivery, Moonfog gave a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75318.20

Py. sy. keep in mind that there are two of them left !!!!

So order with delivery, Moonfog gave a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75318.20

Py. sy. keep in mind that there are two of them left !!!!

Thank you, I will think.
I somehow do not work out with these foreign sites.
I still walk in circles over slow cookers from e-bay, I just can't make up my mind.
But, once you have to start.

oh, mommies !!!

girls, I'm shocked! I have an ice cream maker (my mother-in-law wrote it off), Italian, "old school", as is often the case with old equipment, it has been working for many years and does not remember the warranty period. To her, a collection of recipes, also, of course, Italian.In general, I made myself ice cream with them and did not know grief, I was happy like a boa constrictor, but I just wanted a crème brлеlée, and I stuck here for it, and then ... No, I made a crème brlée and I was also very happy, but in parallel, I discovered that everything is not at all as simple as we think with the Italian recipe book! Here you have long warming up in all kinds of baths, and gelatins-agars, and the fat-protein content of cream almost in the laboratory to check, and beat everything together and separately until the pulse is lost, and all sorts of ripening-hardening ... not by sight, I will mix until I get bored of the stirring, and "into the furnace" ... And about the fact that ice cream can turn out with ice crystals only here I found out ... But I don't mean how cool everything is with me, the point is what

I advised my mother an ice cream maker, they say, you have your own milk, you want to fill up, God himself told you to make ice cream for the benefit it's very simple ... She already ordered an ice cream maker, and now I'm thinking - should I supply it with recipes from my book or here?
Girls, what do we see as the reason for this difference in the degree of complexity of the process? For example, heating - does it mean that Russian eggs do not have confidence in salmonellosis, or does it give something else? And gelatin? Why is he at all? I poured it in creme brulee, as in the recipe ... The ice cream turned out maybe more creamy, but also denser, heavy, as it seems to me ... I was looking for a recipe for her shoub without cream and without eggs if possible, I found one, but he is very "high-tech" ... Girls, tell me something so that you can get by with one cow and a minimum of movement? Well, maybe add sugar and a semi-automatic ice cream maker))))

[Basja]

My mailbox is broken, so notifications do not come ...
Ludik, I ordered from this link that Basja gave. Less than 7 thousand rubles, there was one but ... German ..
And that Kenwood, that Landlife, they don't really freeze either, Kenwood, in addition, lets through freon somewhere ... Two or three times the ice cream came out, and then the porridge was thin and that's it

And that Kenwood, that Landlife, they don't really freeze either, Kenwood, in addition, lets through freon somewhere ... Two or three times the ice cream came out, and then the porridge was thin and that's it

Here, while the Mullinex bowl is helping out, it works at the very least. And in Kenwood, this nozzle was the most unsuccessful. Probably hack everywhere. And, yes, freon lets through, but somewhere I did not understand.

Girls, tell me something so that you can get by with one cow and a minimum of movement? Well, maybe add sugar and a semi-automatic ice cream maker))))

I suggest. Do not fool yourself or your mother. If the eggs are required by the recipe, I do not do any heating. Beat whites and yolks in the natural form in which they are. They are my home. I am sure that since my mother has a cow, then there are chickens too, which means that they are healthy.
I do not accept any thickeners, only sugar or condensed milk, cream, eggs, if required by the recipe.
I use these recipes:
Strawberry ice cream
450 gr strawberries
150 g sugar
150 gr homemade cream
Beat everything with a blender until the sugar dissolves, then into an ice cream maker.
Raspberry ice cream-the recipe is the same only I rub raspberries through a sieve (Kenwood)
Creme brulee-
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143490.0
Cream-
https://Mcooker-enn.tomathouse.com/in...=142934.0
Chocolate-
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143620.0
At the same time, I also do not bother with how much cream there is, but I take homemade cream and dilute (sometimes just a little) with milk. In general, I choose the ratio of homemade cream and milk in the finished ice cream to my taste.
Happy ice cream to you and your mom.

here I was also a little embarrassed in German that ice cream is soft, and what do you think there is a delongee milling cutter - probably more expensive because of the company? although probably stupidity blurted out - just cheaper in Germany German.

I am sure that since my mother has a cow, then there are chickens too, which means that they are healthy.
I do not accept any thickeners, only sugar or condensed milk, cream, eggs, if required by the recipe.
At the same time, I also do not bother with how much cream there is, but I take homemade cream and dilute (sometimes just a little) with milk. In general, I choose the ratio of homemade cream and milk in the finished ice cream to my taste.
Happy ice cream to you and your mom.
no, no chickens, current cow and cat
but still a little calmed. And thank you very much for the recipes and tips
[/ quote]

here I was also a little embarrassed in German that ice cream is soft, and what do you think there is a delongee milling cutter - probably more expensive because of the company? although probably stupidity blurted out - just cheaper in Germany German.

Anh, the ice cream is soft, the ball holds, but sometimes it freezes so that the spatula does not spin. What it depends on, I don't know. Maybe from the voltage in the network, or maybe something else, but sometimes the temperature rises to minus 30 - it was like that (although the operating temperature seems to be up to minus 28), but today ice cream was minus 19 - minus 20 and no more That ... But, it also froze so that I could not take out the spatula right away. Well, they didn't even put it in the freezer - they ate it. I poured a bottle of drinking yogurt. Strawberry. Then - banana-pear ... In short, to eat ... it's hot outside, I don't want anything. And in yoghurt, I wanted more sweets ... But, they ate it like that

[matroskin_kot]

here I was also a little embarrassed in German that ice cream is soft, and what do you think there is a delongee milling cutter - probably more expensive because of the company? although probably stupidity blurted out - just cheaper in Germany German.

If you eat ice cream right away, it’s even good that it’s not very hard, but if for "later", then I put it in cups and in the freezer. Probably I have such a mentality, but I trust German goods, all large (and not large) appliances in the kitchen (refrigerator, PMM freezer) are made in Germany.
matroskin_kot, yes, for the first time my ice cream turned out to be soft, and then I just started mixing (not whipping) the products and pouring them into the ice cream maker, so my scapula stops spinning, it becomes so "cool" "I got it." And the consistency of the ice cream is the same as it was in Soviet times for 48 kopecks, in Kenwood I couldn't get ice cream of such consistency

about the girls reassured, so you need to beg your husband. Thanks!

If you eat ice cream right away, it’s even good that it’s not very hard, but if it’s afterwards, then my blade stops spinning, it becomes “cool”, it hasn’t taken time until 50 minutes. "And the consistency of the ice cream is the same as it was in Soviet times for 48 kopecks, in Kenwood I couldn't make ice cream of such consistency.

WHAT IS YOUR ICE CREAM?

Fronechka, we have UNOLD DE LUX. There is also a prefix to Kenwood, it stopped freezing for the 3rd time, and Landlife is the same song. She did not hit, did not drop, did not scratch. I don’t know what they needed. Landlife has already loaded it. From Kenwood - a plastic bowl - a stand only pleases, as an additional capacity ..

[Berry and creamy ice cream.]

I finally took a picture of my favorite ice cream. She laid out the recipe, but there was no photo. This is right after mixing.



Berry and creamy ice cream.

800g fresh frozen raspberries or strawberries
500ml cream 30% fat
200g sugar.

Beat everything with a food processor or hand blender. The mass is thick already during whipping (the berries are frozen). Then it is still advisable to put the ice cream in the bowl and drive until it thickens even more. All. You can eat. Just great. I take bowls outside, spoons, and a large bowl of soft ice cream. Flies away with a whistle.

Pour cream into the strawberries warm (or even hot). The berries are large, so they cannot be chopped without some "insulation". Or let it thaw a little so as not to break the blender.

[Berry and creamy ice cream.]

I finally took a picture of my favorite ice cream. She laid out the recipe, but there was no photo. This is right after mixing.



Berry and creamy ice cream.

800g fresh frozen raspberries or strawberries
500ml cream 30% fat
200g sugar.

Beat everything with a food processor or hand blender. The mass is thick already during whipping (the berries are frozen).Then it is still advisable to put the ice cream in the bowl and drive until it thickens even more. All. You can eat. Just great. I take bowls outside, spoons, and a large bowl of soft ice cream. Flies away with a whistle.

Pour cream into the strawberries warm (or even hot). The berries are large, so they cannot be chopped without some "insulation". Or let it thaw a little so as not to break the blender.

Chuch \ Christmas tree, your ice cream has become almost everyday for me. Only I pour 10% cream there. And I beat ice cream in a blender. This is the only ice cream that I get thick ...

Fronechka, try half by weight fresh berries and soft cottage cheese or curd cheese
And I also really like berries, bananas and soft cheese in equal parts (I take 5% Philadelphia)

but in general, what kind of ice cream I didn’t come up with. I add agar instead of eggs, coconut milk instead of cream and any fillers (most of the recipes are in the profile)

And Irka (IRR) calls names. She says my ice cream is made from beets !!! This is jealous of her, I know !!

Fronechka, try half by weight fresh berries and soft cottage cheese or curd cheese
And I also really like berries, bananas and soft cheese in equal parts (I take 5% Philadelphia)

but in general, what kind of ice cream I didn’t come up with. I add agar instead of eggs, coconut milk instead of cream and any fillers (most of the recipes are in the profile)

Sanichka, thanks !!!!! I will try. I already know your recipes by heart !!!!!

[Chucha]

And Irka (IRR) calls names. She says my ice cream is made from beets !!! This is jealous of her, I know !!

well, they have a cow in their pasture meadow - 30% cream, Vologda butter, and Chucha in the morning with a milk tray and a bucket. I envy the horror of how

[Natasha]

Natasha, but there is actually beet ice cream 🔗
Fronechka, here's the thing, I don't know how to respond to Sasha-Sanya, current to Alexandra, this nickname is already my middle name, and I call my son Sasha

Now I am making a peach-banana-cheese one with nutmeg, Jamaican pepper and cinnamon with dried apricots. soaked in sherry brandy. Most likely, I will not have time to hang out, two types of strawberry have already passed by

Comrades! there was an opportunity to buy, please advise !!! what to choose Unold Cortina, Nemox Gelato Arte Ivory, Nemox Gelato Chef 2200, Unold De Lux - the price is about the same, they are also equal in characteristics, so what to take? what to look for in the technical specifications? Help with advice, good people!

First, how are they different? We are happy with UNOLD DE LUX.

The more power the better. What is the price? It cost us about 10 thousand rubles with delivery.

Well girls, I'm with a report))
unexpectedly for myself, I went on an experiment on the complexity of recipes.
I decided to try the legendary ice cream from Anastasia. Yes, in the process I got into a mess - I began to beat the whites with a mixer, which before that had whipped the yolks with sugar. Obviously, they didn't whip. I didn't bring the cream and milk to "strong foam" either, and, frankly, I doubt that this is possible since the mixture is not so fatty, but not the essence. In the end, I discovered that I did not have vanillin, and since there was nothing to lose, I threw in there not vanilla sugar, but burnt sugar that I found. The result is an excellent crème brulee and conclusions:

1. no gelatin needed. Spun, however, longer than usual, with gelatin such "fat" varieties set faster, but in the end the mixture is not as dense as with gelatin, more airy ...
2. All these dances with a tambourine on the topic of thorough beating are completely optional, in the end the mixture still "rises" and turns out to be quite airy.

I solemnly promise to try again, whipping the whites as needed, although I'm not sure that such a volume will be shoved into the ice cream maker. But I don't know what to think about whipping cream ... they say they can be interrupted - and there will be scraps of butter in the ice cream ... and you also need to try without eggs, maybe in this case you can't do without gelatin?

Well, for example, Unold De Lux and Unold Cortina, the difference in appearance, and those.characteristics are the same:
Power: 150W
Removable container volume: 1.5L
Cooking time: 20-40 minutes
Cooling: -25 to -28 C
Digital display
Automatic cooking program
Body material: steel / plastic
Blade material: plastic
Body color: chrome / black
Dimensions: 38.5x33x32
Weight: 13.5kg
only different weight, Unold Cortina weighs 12.2 kg
but those. Specifications Nemox Gelato Chef 2200
Artificial ventilation
Induction motor: 24 rpm
Compressor: 4.10cc cm.
Installed stainless steel container: 1.5L
Aluminum replaceable capacity: 1.5L
Maximum number of ingredients: 900 gr
Cooking time: 20-40 minutes
Instrument body: cream
Dimensions: 35 x 24 x 30 cm
Weight: 10KG
Ice cream spoon
Recipe book / instruction
Shipping weight: 12 kg

Unold has the ability indicated, and Nemox Gelato Chef 2200 says that artificial ventilation and an induction motor are what and what is the difference, and what does this difference affect?

or here's another option, even cheaper than all the other Ariete 693s:
Ariete 693 ice cream maker does not require a refrigerator
The entire freezing process takes place in the device itself with the help of automatic cooling to -28 C
Power: 150W
Removable container volume: 1L
Cooking time: 20-40 minutes
Automatic cooling: -25 to -28 C
Touchscreen
Automatic cooking program
Body and blade material: plastic
Body color: chrome / black
Dimensions: 38.5x28.5x32
Weight: 11kg
Warranty: 1 year
The volume of the bowl is 1 liter.
The body and blade are made of plastic.
The device has a touch screen displaying the current temperature.
Automatic cooking program.
Average cooking time is 30 minutes.

that's the question - if all parameters are the same, what does the difference in price depend on? only from design and brand?

But I don't know what to think about whipping cream ... they say they can be interrupted - and there will be scraps of butter in the ice cream ... and you also need to try without eggs, maybe in this case you can't do without gelatin?

Congratulations on your first ice cream!
I never whip cream, as I use homemade cream. Firstly, I'm afraid to turn them into butter, and secondly, I made an ice cream from Anastasia with 30% cream, for my taste, this is dairy, at best, creamy ice cream, I make the same proportions, but I take not 30%, but homemade (100%) cream and dilute them with milk, as indicated in the recipe, then this is a real ice cream to my taste, thirdly, when you add well-whipped proteins, then the whole mass is very airy.
In general, do not be afraid to experiment, ice cream will always turn out, whatever you do it will still be delicious.
Now I like fruit ice creams more, now there are a lot of fresh fruits, do with them, and I have more winter version of crème brulee ice cream.

And from the brand too. On the unold, the display also shows the time and temperature.

Congratulations on your first ice cream!
I never whip cream, as I use homemade cream. Firstly, I'm afraid to turn them into butter, and secondly, I made an ice cream from Anastasia with 30% cream, for my taste, this is dairy, at best, creamy ice cream, I make the same proportions, but I take not 30%, but homemade (100%) cream and dilute them with milk, as indicated in the recipe, then this is a real ice cream to my taste, thirdly, when you add well-whipped proteins, then the whole mass is very airy.
In general, do not be afraid to experiment, ice cream will always turn out, whatever you do it will still be delicious.
Now I like fruit ice creams more, now there are a lot of fresh fruits, do with them, and I have more winter version of crème brulee ice cream.

well, the first thing I had a couple of years ago)))) But thanks anyway)))
I specialized mainly in fruit, for my husband - lemon, for my daughter - melon, myself - strawberry ... It's just that nostalgia tortured me, and went to ice cream))) And of course the cream is good, they sell 35 percent exclusively, but cholesterol confuses me , I'm still trying to get more milk ...

Fronechk

OKI, I just like Sanichka so much, well, Alexandra is also super!

Spasibo Fronechka i privet iz Ispanii (metnulas v otpusk vmesto obychnogo sentiabrya, raz uzh postupila uchitsa)

Alexandra, congratulations on vacation - we will wait for photos from vacation

Dairy production technologist's guide. Ice cream.
mirknig.com/knigi/kulinariya/1181222078-spravochnik-texnologa-molochnogo-proizvodstva.html

Please help me make a choice!
Don't know what to buy Kenwood IM 280 or DELONGHI IC 8500
Delongy is more often taken to shops (consultants say), but I don't know if delongt is convenient, because the bowl is not removable there, is it convenient?
Help please !!!

Take the cheaper one. They're all the same

it seems to me the model does not matter, in the delongues, there is also a plastic spoon for ice cream. and a lid, that is, you can leave the ice cream in the bowl, close the lid, and not shift it.
Look how close the hole in the Kenwood is, the one into which the ingrid is poured, not close to the motor part, and then, whatever you like better, take it.
And measure in height so that it goes into the freezer, otherwise before buying, I figured out the height, and then I rearranged the shelf.

Please help me make a choice!
Don't know what to buy Kenwood IM 280 or DELONGHI IC 8500
Delongy is more often taken to shops (consultants say), but I don't know if delongt is convenient, because the bowl is not removable there, is it convenient?
Help please !!!

How can a bowl be fixed? if it is put in the freezer, how to wash it *? NO, something is wrong here. Something I have more questions than answers

How can a bowl be fixed? if it is put in the freezer, how to wash it *? NO, something is wrong here. Something I have more questions than answers

In Delonge, the entire lower part is put in the freezer, and in Kenwood, this part consists of two cups (the body and the inside of the ice cream bowl itself, which is put in the freezer)
For some reason, I have more eyes on Delongy, I like the bowl more in its shape (and in Kenwood it is more in the shape of a cone and it seems to me that when the ice cream increases in volume it will fall out)