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

[LENA!]

I read it and feverishly began to remember what I had from this company. Only a yogurt maker.
Fine. I have no pretensions. Works, makes yogurt. Truth for my family
"does not like yogurt at all" she turned out to be too small. Now I am making 2 liters in a multicooker.

LENA!

- during cooking, ice cream sticks to the pin on which the spatula is planted, and it gets hammered into the slot that leads to the motor compartment, I would like to believe that it is insulated. Every time I clean this gap with a toothbrush, I'm worried that moisture doesn't get inside the device.

I got stuck too. Until he began (literally forcibly) to limit the volume of the initial mixture to 800 ml. I cook it in a volumetric flask from an old hand mixer.

I have been using LL -1450 since August at least twice a week. I adhere to the basic recipe only as a "skeletal" one. I vary the nuances quite widely. Common sense has already formed on this matter. I missed in components only once during the entire operation.

[Countryman]

I got stuck too. Until he began (literally forcibly) to limit the volume of the initial mixture to 800 ml. I cook it in a volumetric flask from an old hand mixer.

I have been using LL -1450 since August at least twice a week. I adhere to the basic recipe only as a "skeletal" one. I vary the nuances quite widely. Common sense has already formed on this matter. I missed in components only once during the entire operation.

Countryman , straight balm on the soul. : rose: And tell me the ice cream recipes you tested. Sundae from Anastasia will really be on the front line tomorrow.

[Countryman]

Countryman , straight balm on the soul. : rose: And tell me the ice cream recipes you tested.

Basic is the one listed in the instructions as banana. I always put bananas - from one to three. I take the cream for him in Monetka - Avido brand, I started with 30%, now it is 20%. I tried 10, but it already crunches like a purely fruity one.

Be sure to cool the mixture to an ice cream maker. 2-3 hours. In the freezer in the summer, now on the balcony.

Common sense is this - the more sugar or fat content (well, there is butter or condensed milk additive) - the worse it gains viscosity in an ice cream maker. Reaches in the refrigerator. I try to control the total amount of sugar and fat in the mixture. I flavor with strawberry, raspberry jam (sometimes purchased jelly). Milk was replaced by cocoa at the rate of 6 tsp of powder (boil-cool) per glass.

I missed a lot when I shuffled the lemon syrup left over from making candied fruits.

More or less like this.
PS Left pink salmon in batter to do - soon the son from work ..

Lyalya Toy, were there no foreign smells in the yogurt maker? did the plastic smell?

Girls please tell me -
I also want to buy an ice cream maker
But how does it work - we put all the ingredients there - and it interferes and whips? Or do you need to beat with a mixer first ??

But how does it work - we put all the ingredients there - and does it stir and whip? Or do you need to beat with a mixer first ??

No, you will have to make the mixture yourself. The ice cream maker just mixes the mixture during freezing, thereby preventing ice from forming. You can do without it if you take the mixture out of the refrigerator every 15-30 minutes and mix it well. But I can't do that.

Girls please tell me -
I also want to buy an ice cream maker
But how does it work - we put all the ingredients there - and it interferes and whips? Or do you need to beat with a mixer first ??

The ice cream mix needs to be made by yourself and it's not difficult, believe me. And when you often do it according to the same recipes, then everything happens quickly and the process is pleasant. Of course, it's good to lay everything in and get ready-made ice cream, but it's not bad either. I like.

[tatjanka]

tatjanka can I also throw you one ice cream recipe, an ice cream without eggs. Very tasty, the recipe was taken from LJ Chadeyka
cream
300ml milk 3.2%
250g cream 35%
35g milk powder
90g sugar
10g cornstarch
1 bag of vanilla sugar

Combine sugar, vanilla sugar and milk powder in a saucepan. Pour in 250ml of milk little by little, stirring. Mix the remaining 50 ml of milk with the starch. Bring the milk mixture in a saucepan to a boil, add the starch and stir until thickened. Remove from heat, pour through a sieve into a small bowl, cover with foil and cool.
Whipping cream and milk mixture must be cold!
Whisk the cream until soft peaks.
Important! Both in a home ice cream maker and in an industrial freezer, whipping the mixture is provided during the freezing process. But I noticed that if the cream is whipped beforehand, the ice cream ends up being more tender and fluffy. Mix with milk jelly. Transfer to an ice cream maker and freeze for about 30 minutes as instructed.

everything happens quickly and the process is pleasant.

It is yes, only the dishes are dirty after him to fig. And wait a long time for the result: first cool the mixture thoroughly, then wait until it comes in the freezer. And if you didn't put the ice cream maker in the freezer in advance, then it's horror.
But I'm glad I have an ice cream maker. I don't have enough current from the third freezer for her

Lyalya Toy, were there no foreign smells in the yogurt maker? did the plastic smell?

I didn't have it.

[LENA!]

LENA!

I answered you in a personal.

It is yes, only the dishes are dirty after him to fig. And wait a long time for the result: first cool the mixture thoroughly, then wait until it comes in the freezer. And if you didn't put the ice cream maker in the freezer in advance, then it's horror.
But I'm glad I have an ice cream maker. I don't have enough current from the third freezer for her

Nooo, I have a bowl in the freezer, it has a place there. And I don’t put the ice cream in the freezer after cooking (it’s immediately thick): first we will eat, and the leftovers in the freezer. And the dishes seem to be a little after cooking. I often make ice cream (with yolks), everything is worked out and done quickly.

Hurrah! My beauty has arrived! As expected, outwardly sympathetic and quality is not lame. I did not smell any smell. A question for connoisseurs, it is written that the saucepan must be kept in the cold for 24 hours. Is it necessary or can it be less? I can't wait until evening tomorrow.

The longer you hold it in the freezer, the less frustration you will have.

Take out the bowl early, shake it and if the liquid does not gurgle, then it is ready. In general, it's better according to the instructions, they know what they poured there and how long it freezes. I keep it in the freezer for 12 hours before cooking, I have Clathronic.

Well, that's the first test of my ice cream maker passed. Of course, I didn't last a day, but only 13 hours, but the entire liquid in the bowl froze. Of course, this may be why the ice cream mass did not thicken. But this is entirely my fault. Tomorrow I will do it as expected, having held it for a day. BUT I still sit and taste my own ice cream. Delicious. : nyam: True, it turned out to be slightly crystallized, I wonder why? Probably it shouldn't be so? And how long does it take to whip the cream, they just didn't want to thicken. I made an ice cream from Anastasia.

True, it turned out to be slightly crystallized, I wonder why?

Sometimes it depends on the fat content of the original ingredients, in particular cream or milk

It is clear, I will experiment.

I whip the cream until the peaks are stable, you can add a thickener for the cream, then they get better. She also whipped the whites when she made Anastasia ice cream and introduced them into the mixture as the very last. I take milk 3.2% fat, and cream 33%.

I took everything the same, but the slices did not whip up in any way. I'll try adding a thickener. Thanks for the tip.

I have been making ice cream for a long time - frozen strawberries 150g + cranberries 100-120g + cream 10% 500ml + sugar 150-180g + milk 100ml, beat the berries with sugar in a blender and add milk so that the ice does not block, then, when the sugar is almost dissolved cream and beat 3 min. I do it in a jug blender. Then in an ice cream maker and for 30 minutes.
Everything else is dreary like that .. that is, in the summer there are berries - blueberries, currants, strawberries .. any .. and in winter I take frozen in Auchan.

I have been making ice cream for a long time - frozen strawberries 150g + cranberries 100-120g + cream 10% 500ml + sugar 150-180g + milk 100ml, beat the berries with sugar in a blender and add milk so that the ice does not block, then, when the sugar is almost dissolved cream and beat 3 min. I do it in a jug blender. Then in an ice cream maker and for 30 minutes.
Everything else is dreary like that .. that is, in the summer there are berries - blueberries, currants, strawberries .. any .. and in winter I take frozen in Auchan.

Here - now, I also make only fruit, from what is. Just a little differently fruit + cream + condensed milk a little bit. And now it's time for persimmon - ice cream from it, I just made it, it's something.

True, it turned out to be slightly crystallized, I wonder why? Probably it shouldn't be so? And how long does it take to whip the cream, they just didn't want to thicken. I made an ice cream from Anastasia.

Ice cream straight away is a cool start.
My sundae has never thickened much in an ice cream maker. But in the freezer then ripened without problems. No crystallization or anything else. I explained to myself (well, the Faculty of Physics of Moscow State University is still behind the back, how can there be no explanation ) both of these features in that there is a lot of sugar and fat in the ice cream. Why did you feel crystals, I don’t understand. I don’t understand yet.

I have been making ice cream for a long time - frozen strawberries 150g + cranberries 100-120g + cream 10% 500ml + sugar 150-180g + milk 100ml, beat the berries with sugar in a blender and add milk,

Does it curdle immediately into souring? Still, cranberries are sour, and to her milk-cream, somehow dumb ...

I bring a huge thank you for ice cream with persimmon.
The taste is very unusual and delicate.

Does it curdle immediately into souring? Still, cranberries are sour, and to her milk-cream, somehow dumb ...

Try it and the taste will amaze you.

Wow, how quickly and decisively they implemented.
The idea came from Arka, and I changed the recipe in my own way. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192972.0

So right now, persimmon season and she lives in my freezer, I also buy cream and store it in the basement until its hour. So that the beggar gathers the current to gird himself.
Shl. I did, as I described above the cooking process, replaced the current of the berries with persimmon.

And I, too, constantly have cream in the fridge and some frozen berries for ice cream.
I don’t want eggs or starch in ice cream, I don’t want to cook anything.
- found a like-minded person.
But I didn't think of cranberries, I adore it, I will definitely try ice cream from it.

Laziness is the engine of progress.

But I didn't think of cranberries, I adore it, I will definitely try ice cream from it.

I did not make cranberries from one, but in tandem with strawberries the taste is simply divine.

And in what proportion?

150g strawberries and 100-120 cranberries.

HURRAH!!!!! : yahoo: I got divinely delicious ice cream. : nyam: After spending a day in the freezer and working for 30 minutes, the liquid in the bowl did not even thaw and froze the ice cream well. Of course it was possible to eat like that, but they did not master everything and put it in the freezer. Still, you need to obey the instructions and do everything as expected. And then the result will be. The next one I will do is fruity. Thank you all very much for your participation, feedback and recipes.

[tatjanka]

tatjanka Super!!!

[tatjanka]

tatjanka, congratulations on the first ice cream! It's great that it turned out so that we liked it! Now there will be no end to happiness.

Please help me choose an ice cream maker. I choose between Ariete Disney 645 and Land life BL1450B. Which one is more convenient to use? What's their minimum load?

Yes, they are probably all identical, so take which one you like, but the main thing is to look at the height of the freezing bowl so that it will fit into your freezer. Ariete Disney 645 has a freezer bowl height: 42.3 cm, here I read it (click on specifications):
🔗
But this is a lot. Maybe something was confused. My Clatronic has a bowl height of only 14 centimeters and it fits freely on the shelf in the freezer. And Land life BL1450B has an inner bowl height of 15 cm, this one seems to be normal. It's probably better to take Land life. Good luck with your choice!

Or, most likely, it is not collapsible - the bowl does not separate from the base. So take a closer look with your choice.

And I love my yoghurt maker - ARIETE 637 ice cream maker!
The bowl of the ice cream maker is always ready in the freezer (we make ice cream at the request of the family), and the machine itself does not stand idle: we make yoghurts every other day. Only now I'm not doing what is attached in a bucket, but bought cocktail glasses and use them for portioned yogurt. So, our two-in-one device is very convenient.
I cannot show pictures of all my equipment in my profile: there are simply no our models in the list.

Unfortunately it was taken out of production.

Yes, they are probably all identical, so take which one you like, but the main thing is to look at the height of the freezing bowl so that it will fit into your freezer. Ariete Disney 645 has a freezer bowl height: 42.3 cm, here I read it (click on specifications):
🔗
But this is a lot. Maybe something was confused. My Clatronic has a bowl height of only 14 centimeters and it fits freely on the shelf in the freezer. And Land life BL1450B has an inner bowl height of 15 cm, this one seems to be normal. It's probably better to take Land life. Good luck with your choice!

The 645 bowl cannot be 45 cm, since the ice cream maker itself has a total height of 29 cm. The bowl is removable. In general, the difference between these two models, as I understood it, is that the bowl of the Ariete Disney 645c rotates, not the spatula, and the mixture is poured directly into the bowl, and not through the hole, like in the Land life BL1450B. In Land life BL1450B, the rotating paddle strains me. It seems to me less reliable to use. I do not like the idea of ​​pouring, the mixture through the hole is inconvenient. Although you can probably pour it into the bowl right away. All reviews about Ariete Disney 645 boil down to "oh what a delicious ice cream it turned out." The only video I found
Therefore, I am interested in usability. Well, which of them will last longer. And if there is no difference, then I will buy the one that is cheaper.

HURRAH!!!!! : yahoo: I got divinely delicious ice cream.

And how much did you pour in all the material? you got so much ice cream!

We bought Unold on the German Amazon with delivery to the post office in Lapa for 7 thousand.

Write, pzhl-that, how do you like the unit? What Unold do you have and a stainless steel bowl? I apologize for such a number of questions, but my husband is going to Denmark-Germany and decided to push him against the wall. First, without a planetary mixer (15-year-old Binatone burned out safely), but catching up without an ice cream maker is not home! Now I quickly monitor, I stopped at Unold and at Nemox de Lux (the price bribed 160 euros), and in Germany they deliver within 22 hours. And one more question for the Nemox owners? Stainless steel bowl ?? Thank you in advance for your answers.

Well, which of them will last longer. And if there is no difference, then I will buy the one that is cheaper.

I think so too.

[Paste]

Paste, if you are from Moscow, then read here... I also have such a Clatronic and I am happy with it.

Write, pzhl-that, how do you like the unit? What Unold do you have and a stainless steel bowl? I apologize for such a number of questions, but my husband is going to Denmark-Germany and decided to push him against the wall. First, without a planetary mixer (15-year-old Binatone burned out safely), but catching up without an ice cream maker is not home! Now I quickly monitor, I stopped at Unold and at Nemox de Lux (the price bribed 160 euros), and in Germany they deliver within 22 hours. And one more question for the Nemox owners? Stainless steel bowl ?? Thank you in advance for your answers.

Unold de lux, aluminum bowl. Like. Big only, it's on the loggia.But I'm not particularly a fan of ice cream, I bought it, probably because of the price difference between us and Amazon

Succumbing to the influence of the local discussions, I dropped the ice cream with persimmon yesterday. Although she is not very much to me ...

Looking in front of me thoughtfully, I gave out the following layout for myself:
persimmon - 400 g (already mashed)
cream Avido 10% - 200 g
condensed milk - 120 g (by weight)
one egg (the size of a young man)

The mixture gained viscosity in the ice cream maker normally, but only reached a solid state overnight.

It turned out - what you need. The taste is new. I will apply.

Succumbing to the influence of the local discussions, I dropped the ice cream with persimmon yesterday. Although she is not very much to me ...

Looking in front of me thoughtfully, I gave out the following layout for myself:
persimmon - 400 g (already mashed)
cream Avido 10% - 200 g
condensed milk - 120 g (by weight)
one egg (the size of a young man)

The mixture gained viscosity in the ice cream maker normally, but only reached a solid state overnight.

It turned out - what you need. The taste is new. I will apply.

Didn't it turn out very sweet?

Didn't it turn out very sweet?

Feels normal.
And the calculation was based on considerations that in 100 g of condensed milk, 43 g of sugar is put in according to GOST, so for my base rate of 50 g of sugar for the total 800 I did not deviate very much.