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

[Qween]

Qween, I don't remember whether I said it or not. I got an ice cream maker. Thank you so much for the tip. Until I had to experience it, the children and I got sick.

[Rina72]

Rina72 you are welcome . I can imagine how to hunt to try an ice cream maker.

Good day!
Where can you buy an ice cream freezer or an ice cream maker in Ukraine,
I will be very grateful for your help, shop ice cream is not hunting.
Thanks to all

Hello! Please respond to the owners of Nemox DOLCE VITA 1,1 / 1.5 and Nemox GELATO HARLEQUIN 1,5 / 1,1 ice cream makers - what is their difference? I understand that only in the price. Who will correct me?

I have a Harlequin. Maybe Dolce Vita has metal blades (I have a plastic one) ... There is a model cheaper than the Harlequin, there seems to be a saucepan itself - aluminum and a plastic spatula.

Hello! Please respond to the owners of Nemox DOLCE VITA 1,1 / 1.5 and Nemox GELATO HARLEQUIN 1,5 / 1,1 ice cream makers - what is their difference? I understand that only in the price. Who will correct me?

Give me a link

And the nickname suits you 100%

[Queenie]

Queenie!
And time has shown that space is more reliable !!!
I am waiting for you in the marinators!

Give me a link

🔗

I called the St. Petersburg branch of the Perfi firm (a link to their website was previously given), so the young man - the manager - does not even know which models of automatic freezers have plastic blades and which have metal ones. And when I sent him to 🔗 , where there is a PDF document where this is mentioned, then he could not even find this information. That says a lot about competence. And he tried to convince me that everywhere plastic blades are in semi-professional models !!! And for those models that they have, prices bite, for example Gelato Chef 2500 - 42,000 rubles. I, of course, understand that someone buys household appliances for a lot of money, but still ... But my roof is already blowing away from the desire to buy a high-quality unit! But I am not physically ready for such a sum.

[mish]

mish, when we bought ours, we tried to talk about the difference in ice cream makers with our St. Petersburg sellers. I do not even want to tell this whole stupid epic. As a result, zero info.
Then they spat on ours and called Moscow, there are phones here: 🔗
So everything was well and clearly explained to us there. As far as I remember, only a model that is at least twice as expensive as mine has a metal attachment. How much more?
But it seems to me that the plastic spatula will break only if someone tries to break it by a specialist.

But it seems to me that the plastic spatula will break only if someone tries to break it by a specialist.

foxtrader, that is, plastic is strong enough? And I am free to panic on myself? The thought simply creeps into my head that since this is a rarely purchased technique, if something happens, you won't find spare parts for it, and it is better to spend money right away, but buy, so to speak, "for centuries."

Well, actually, I’m panicking. Every time the scapula starts to turn with difficulty ... It becomes dumb ... In the same place, turn off the ice cream maker when it is difficult for the scapula to turn. How difficult is it for her to determine or not? When I change direction three times, I turn it off. If it were metal, maybe it would have kept it longer ...

[mish]

mish , like the Hairpin all the time shook at the beginning. A couple of times she was so passionate about me that I thought the end of her shoulder blade. No, ok, it works on. It looks not as reliable as it really is. And then, I think it will not be so difficult to order this shovel even from Moscow if that.Now, if the motor flies In a word, the blade is the lesser of evils. Just overpaying for an ice cream maker twice as much, so as not to be intimidated by the sight of a plastic spatula, is already too much. My ice cream maker is already worth a lot.

Oh, and what should we do now to the frostbite. And the Germans praise her. But maybe a publicity stunt. I called "Nemox". they said they expected it at the end of May.

Vasilinava. it is comforting, although you are in Moscow ... Maybe they will take to Peter ...

Vasilinava. it is comforting, although you are in Moscow ... Maybe they will take to Peter ...

Moscow is not Germany and can be transferred by train as a last resort.

I already wrote somewhere here .. it's not about the train .. you can transfer it ... It's about service. It is impossible to convey it - it will be Moscow. And I would like to first find out if all the options have been exhausted, where I can get such an ice cream maker with a local guarantee. It won't work - so I will knock on this topic and ask Muscovites for help.

The hairpin does not exaggerate, the situation is really emergency and, by my oversight, the products can be really stupidly spoiled. Join b to the request (the box also does not lend itself to yours!)

[Pysanka]

I make bird's milk from proteins, thanks to Lyulek for agar
Goes with a bang

Pysanka, tell me the recipe for bird milk, if possible

Bird's Milk Cake by Lola
structure:
- 2 thin biscuit cakes (it is advisable to soak them with syrup)
- 2 tsp agar agar
- 1 tbsp of water (250 ml)
- 450 grams of sugar
- 100 grams of butter
- 2 tbsp. l. condensed milk
- 7 eggs
- 1/3 tsp citric acid
- vanillin
- chocolate (for glazing)

preparation:

Pour a glass of water into a saucepan, add agar-agar and 400 g of sugar and cook the syrup until the test is "on a hard ball".
While the syrup is cooking, beat 7 proteins + 50 grams of sugar into a very thick foam. When the syrup is ready, pour the boiling syrup in a thin stream into the continuously whipped protein mass. We continue to beat for 5 minutes. Then add butter + vanillin + condensed milk + citric acid and beat for another 3 minutes.
Lubricate the form with butter. We put a little of the resulting mass in a thin layer. We put a thin biscuit cake on it. Put the whole whipped mass on the cake and cover it with the second biscuit cake. We put in the refrigerator for 2 - 3 hours. Then we take it out, turn the form over onto a plate and glaze the cake with melted chocolate. Let the chocolate harden a little and the cake is ready. Yummy!!!

Good afternoon to all forum participants! As a beginner, I want to ask - maybe someone knows where to find instructions in Russian for the ice cream maker
KRUPS GVS - 241? (you can go to GVS-1 or 2 or 160 - they are almost nothing
they do not differ)

In a warehouse in Moscow, there are household ice cream makers in an assortment from the Italian manufacturer, Nemox - 🔗 Detailed description on the manufacturer's website
The ice cream makers come with a collection of recipes in Russian, instructions!

Hello! Can you please tell me where to buy a Nemox ice maker on the Internet? I live in Surgut and would like to order one for myself, but there is no opportunity to come to Moscow

Hello ! Can you tell me where to buy an ice cream maker in Kiev?

hello, you can buy an ice cream maker here: 🔗

[help me please!!]

help me please!!
The mother-in-law presented her old SALTA-2 ice cream maker (she did not use it herself). Part of the instruction is irretrievably lost! please tell me how to use it?!?!?! Maybe someone has old instructions lying around))

[help me please!!]

help me please!!
The mother-in-law presented her old SALTA-2 ice cream maker (she did not use it herself). Part of the instruction is irretrievably lost! please tell me how to use it?!?!?! Maybe someone has old instructions lying around))

I do not want to upset you, but you are unlikely to succeed. I have Salta-3 - I have already exhibited my experiments here - the liquid mass remained, no matter how hard I tried.

Rina72! I'm very interested in chocolate ice cream! If it's not difficult - recipe,
please! And what taste was that ice cream "Sundae creamy"? How for 48 kopecks?
By the way, you can always check any word on "". Thanks in advance for the recipe.

NatalyaN

I do not want to upset you, but you are unlikely to succeed. I have Salta-3 - I have already exhibited my experiments here - the liquid mass remained, no matter how hard I tried.

maybe at least there is a whole instruction? otherwise I don't have half of the pages in it. where and how to put the ice cream maker? the only thing that is clear is that the ice cream maker is placed in the freezer for 5 tablespoons of water.

[B. T. I]

B. T. I., I don't know, how about 48 kopecks each (we had 20 and on a stick), but it was quite similar to ours. Unless, I overdid it with condensed milk and it turned out too sweet. I looked in the GOSTs, it seems to me that this recipe was not far from the GOST, somewhere near it was lying. Surely what is closer than recipes with egg yolks.

P.S. I'm afraid that the moderators will run in and start for the off-topic about literacy.

I tried to make ice cream in SALTA 2. At first it works for me - it mixes the ingredients. and then it stops in the middle - and nothing (what to do?
I waited an hour. but to no avail. I have no instructions. so it should be? or something with an ice cream maker?

I made strawberries with cream and sugar today. mmm it turned out very tasty!
🔗

And we did so yesterday - very tasty. True, I had 20% cream, but it's even tastier. Thanks for the recipe! It turned out to be a real frozen dessert! I can't drive the child away from the freezer, he eats right from the container, I don't even have time to put him in the bowl

Today we bought fresh strawberries. I'll have to try it fresh.

girls found a mint parfait if necessary, I will print it

girls found a mint parfait if necessary, I will print it

of course it is necessary !!!

Mint ice cream
For 4 servings, we need: 100 g of mint, 100 g of sugar, 100 ml of water, 30 g of gelatin, 300 ml of cream, 3 egg yolks, 2 tbsp. l. dry white wine
2a. Boil sugar syrup. To do this, dissolve sugar in water and bring to a boil. Add mint and cook for 2 minutes. Remove from heat and beat in a blender until a liquid puree. Rub the mint puree through a sieve.

2b. Soak gelatin in a small amount of cold boiled water. When it swells, mix it with mint puree, put in a water bath and cook, stirring constantly, until the gelatin is completely dissolved. Remove from heat.

2c. Grind the egg yolks and sugar in a fireproof bowl. Place the bowl in a saucepan filled with boiling water and keep on fire, whisking constantly until the yolks thicken.
Remove the yolks from the heat and place in a bowl with ice. Pour in the wine and continue to beat for 5-7 minutes, until foam appears around the edges of the bowl.

2d. Beat the cream with a mixer, without adding sugar, into a thick foam. Combine mint puree with whipped yolks and cream, stir, arrange in tins and freeze for 5 hours. source - Gastronome School - Collection of recipes No. 13 2008 (Ice cream)

Mint semifredo with chocolate


Servings: 4
What do you need:

eggs - 3 pcs.

sugar - 80 g

cream 35% fat - 400 ml

chocolate - 150 g

mint syrup - 50 ml

milk - 150 ml
For the sauce:

sugar - 2 tbsp. l.

mint - 4 branches
For decoration:

mint - 4 branches
What to do:
step 1

Separate the yolks from the proteins. In a water bath, beat the yolks with sugar until the sugar is completely dissolved. Remove from heat.

step2

Continuing to beat, add mint syrup to the yolks. Set aside.

step3

Whip the cream separately. Grate the chocolate on a coarse grater, set aside half for the sauce, and add the other half to the cream and mix thoroughly.

step4

Whisk the whites into a strong foam, add the whipped yolks and whipped cream, mix.

step5

Cover the rectangular shape with cling film so that the ends of the film hang outward, and pour in the finished mass. Cover the mold with the free ends of the film. Put in the freezer for 3 hours.

step6

Prepare the sauce. Chop the mint, mix with milk and sugar, warm up, 3 minutes, strain. Immediately before serving, melt the remaining chocolate in a water bath, pour milk with a mint aroma into it in a thin stream and mix. Arrange the semifredo in glasses, pour over the sauce, garnish with mint sprigs.

[Krasnodar]

I had a failure in orders and I'm in Krasnodar sent an extra ice cream maker. Maybe someone needs to not send her back here?

[Anastasia]

I got an ice cream maker today (thanks to Tillotama!), I didn't have the patience to wait 24 hours - the inner bowl was in the freezer for only 10 hours at t -23 *. The ice cream turned out very tasty, it was ready in 40 minutes. The composition is as follows: condensed milk with cocoa 150.0; cream 22% 250ml; a bag of vanilla sugar. Beat in a blender for 3 minutes. The next ice cream on my turn from Anastasia [

Tillotama, tell me what is the maximum output in your ice cream maker?

[ml]

Tillotama, tell me what is the maximum output in your ice cream maker?

I will be responsible for Tillotama. The ice cream maker pours about 700 ml... mixture, when kneading ice cream, the volume increases. The result is gram 650-700 ice cream.

And after freezing the ice cream maker, how many portions can it freeze? Is there enough cold for 2?, unless of course the food is cold there? Or after each portion it is necessary to put it in the freezer again for 8 hours and only then make another portion? Sorry for such stupid questions

1. There are no stupid questions here. Each of us once also got an ice cream maker ...
2. I get from two to five cups. It depends on how well it beats;
3. The main problem is to wash the freezer. On the second circle, the unwashed freezer will not work. There, at the bottom and walls, the ice cream will turn into ice. Hot water, even too warm, is not necessary - the temperature difference is too high. Better just a little lukewarm and ooooooooooooo fast. And wipe dry. Ice instantly freezes there.
4. Eight hours is optional. A couple of hours may be enough. But I have Nemmox.

Thank you, today I will experiment ... if something works out then I will report

I report, yesterday I made an ice cream from Anastasia, I will immediately say that I liked it, but either I whipped a little something that was not so airy, it turned out, LL made ice cream for about 40 minutes for sure and I shifted it not so frozen, which is interesting did not freeze the bowl sufficiently? today I will make fruit, or rather berry, the only thing confused me is that the eggs remain raw ...
And it melts really quickly, probably because it is natural without any stabilizers, but my daughter liked it and it makes me happy
Thanks everyone for the tips

What's the temperature in your freezer? If less than -18 *, then it will freeze badly. After the ice cream maker, it is good to hold soft ice cream in the freezer for about an hour, and then there is Success

I have a freezer remote from the refrigerator and there is no more than -18, that's for sure, last night I made an explosive mixture, I called it that, because there was 200g of 20% cream, 400g of milk 6%, 9 quail eggs 1.4 cups sugar, beat eggs with sugar, warmed milk with cream almost to a boil, mixed everything together, brought it to a boil in a water bath, added 3 tbsp. tablespoons of nesvik (instead of chocolate, there was no chocolate without filling at home and the daughter asked for chocolate), removed from the heat, cooled first in cold water. and then warmer in the refrigerator (freezer) to a cool state and in an ice cream maker, during the preparation process I added 1 jar of natural yogurt without additional flavors. everything froze perfectly, but maybe the yogurt was too much. Daughter liked it more than yesterday

I make ice cream like this (I don't have ice cream):

Strawberry
sugar
sour cream (20%, or even better market)

Mix everything and beat with a blender, pour into glasses and into the freezer.
Delicious!

[Juliya]

Juliya
A very interesting combination. I love sour cream, strawberries too, but sugar, it's sugar in Africa too ...

And in this heat, I just beat the strawberries with cold milk with a blender. This is my breakfast and lunch and dinner

Congratulations, I finally bought an ice cream maker and a Klatronic waffle iron in Kiev !!!! Look at here 🔗
There is now an action for 2 wonderful devices for only 640 UAH. Maybe someone also needs

Girls, please tell me what could be: I have a new ice cream maker and it does NOT knock ice cream at all. Everything remains liquid. I made cream with condensed milk like Tillotama in her magazine, but everything remained just like liquid cold milk. Spun for 40 minutes, but there were no signs of knocking down