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

[aramat]

aramat , you will write the entire recipe. And be sure - as they did.
Then it will be easier to advise.

Chocolate ice cream
Ingredients
8 egg yolks
200 g icing sugar
200 g grated chocolate
3 cups cream
Cooking method
Grind egg yolks with powdered sugar and grated chocolate, stirring occasionally, gradually pour in boiling cream. Bring the resulting mixture to a boil, cool, strain and place in an ice cream maker.

Here is the prescription. Only 3 st. cream, I counted that a glass is 220 and accordingly took 660 ml of cream. I took 100 bars of chocolate and thought that 200 is a lot. But even with 100 grams of chocolate, I ate whipped it with yolks. Maybe, of course, this is the reason

[aramat]

aramat, I never prepared anything from the instructions. Some unreliable recipes in it. And I wouldn't cook this one, honestly. I would definitely pour the chocolate into an almost finished ice cream through an oval hole in the bowl (it was made there for that).

I highly recommend that you check out the list of our ice cream maker recipes, which is on the first page of this topic. There is ice cream for every taste, and we have tried everything. Choose, do and you will be satisfied.
And when you understand the principle of cooking, decide what you like best, then you can and will come up with recipes yourself.

Please pay attention to the ice cream recipe given by Anastasia - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0whole eggs go there, not just yolks. The recipe is very simple, easy to prepare, and the ice cream itself is delicious and will not disappoint you.

And the grated chocolate, if you want, pour it into the bowl at the end of cooking, or sprinkle on an already prepared portion of ice cream.

[aramat]

aramat, I never prepared anything from the instructions. Some unreliable recipes in it.

Qween, do you have a Clathronic? Try yoghurt with fruit puree.

We loved the frozen strawberry puree.

[NattySyn_2006]

Natty
Syn_2006

Land life has a bowl height of 15 cm, I specially pulled it out of the freezer and measured it, a photo of a bowl with a ruler is in land life ice cream theme

[Luysia]

Luysia, Thank you .
I make fruit and yoghurt, and cream, and marshmallows. I make it up myself. And strawberry, however, tastes best.
More often, for some reason, you want fatty ice cream with cream.

[NattySyn_2006]

Natty
Syn_2006

Land life has a bowl height of 15 cm, I specially pulled it out of the freezer and measured it, a photo of a bowl with a ruler is in land life ice cream theme

Yeah, yeah - I messed up.

I participate in the collective purchase of the Landlife ice cream maker. To buy out the row, three more are needed. Who is with me?
🔗

[GalinkaMalinka, Fugasca]

GalinkaMalinka, if you ripen on infinity, then you liked sweatshirt or not - it looks very attractively compact

GalinkaMalinka, Fugasca, I'll hang on you! Ifiniti from me, she took it to METRO. On the previous pages, now I'll look, I exhibited a photo and gave a review.
In general, I'm happy. It was the case that I even twisted ice cream twice in a row.

Here I wrote
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=646.0

[Peel and grind 4 kiwi in a blender,Beat 2 eggs with 5 tbsp. spoons of sugarWhisk 250 ml of cream (I took fatty ones on the market).Combine everything, add lemon zest and mix with a mixer. Then in an ice cream maker for 30 minutes. and into the freezer]

Today I made ice cream with kiwi, we all liked it, with a pleasant sourness.
Peel and grind 4 kiwi in a blender,
Beat 2 eggs with 5 tbsp. spoons of sugar
Whisk 250 ml of cream (I took fatty ones on the market).
Combine everything, add lemon zest and mix with a mixer. Then in an ice cream maker for 30 minutes. and into the freezer.

[DELONGHI IC 8500]

Ukrainian girls, has anyone seen DELONGHI IC 8500 cheaper than here
🔗
and to be available?

[Gypsy]

Gypsy, everywhere you need to check the availability of goods. It's cheaper here
🔗

[Gypsy]

Gypsy, everywhere you need to check the availability of goods. It's cheaper here
🔗

Thank you Rybka, I was here, it says in green letters under the price product out of stock, moreover, in all three cities

Girls, I also fell for ice cream! I barely mastered what you wrote. I am still without an ice cream maker, I do everything with my hands. Yesterday I made chocolate ice cream, stood overnight in the freezer, ate it for breakfast. Nobody laid out the recipe, because I was modifying it for myself.
500 ml cream 35%
300 g cocoa with condensed milk
3 eggs.
I ground the yolks with cocoa, whipped the cream (not much, I was afraid to get butter), whipped the whites separately (to the peaks), then combined everything, mixed and put in the freezer. The first time I mixed it after 30 minutes, the second after an hour, no more stirring was required. The ice cream turned out to be homogeneous, without ice and grains.

Today I am preparing ice cream on boiled condensed milk:
400 g boiled condensed milk
500 ml cream 22%
3 eggs.
Cooking, as in the previous recipe, but it freezes more slowly, I stir every hour (I have already made 3 batches, I think that I will need 1 more for sure, or maybe 2). So far, I liked the mixture better than yesterday's. I'll see what happens tomorrow.

There are also plans for strawberry ice cream from Freken Bock, I really liked the recipe. Thank you! As I prepare, I will report.

[belk @]

500 ml cream 35%
300 g cocoa with condensed milk
3 eggs.
I ground the yolks with cocoa, whipped the cream (not much, I was afraid to get butter), whipped the whites separately (to the peaks), then combined everything, mixed and put in the freezer. The first time I mixed it after 30 minutes, the second after an hour, no more stirring was required. The ice cream turned out to be homogeneous, without ice and grains.

belk @so how much cocoa? 300g? Or 300 g of condensed milk, and how much cocoa then?
Does cocoa normally dissolve in dry water? Or is it better to brew it in a small amount of milk?

[belk @]

belk @so how much cocoa? 300g? Or 300 g of condensed milk, but how much cocoa then?
Does cocoa normally dissolve in dry water? Or is it better to brew it in a small amount of milk?

I understand that this recipe uses condensed milk with cocoa, like this



There is also such milk with coffee, you can also use it in ice cream.

I was making ice cream again. I took 600ml. cream 30% "To health" and a jar of boiled condensed milk "Toffee" ... oh, such a delicious crème brлеlée turned out yum yum all gobbled up. and again made an ice cream but rubbed half a shekoladka into it ... Girls, I don't have breakfast with anything other than ice cream with coffee ... it's getting scary on the scales. So I also did not order Ariet 637 and I think it is necessary. ... I watched a kilo of ice cream in the store cost about 33 UAH.
But cream 35 UAH + condensed milk .. but you know that there are no preservatives and any chemistry. Although condensed milk and milk are also not the fact that they are very natural. I cooked the condensed milk myself in the HP on the program with jam (2 tsikla), I will say that it came out as a liquid, I don’t know where to use it in the refrigerator.

[IRR]

So I also did not order Ariet 637 and I think it is necessary. ...

do not. IRR called the store, she was also told that they found a pest, and not in plastic, but in the metal of the ice cream container.
---
IRR, please write about this in the subject of the ice cream maker Ariet 637, let the people be aware of the matter.

do not. IRR called the store, she was also told that they found a pest, and not in plastic, but in the metal of the ice cream container.
And you can read more about the "mischievous" in the bowl of Ariet 637.?

IRR will appear and tell you, wait.

I keep going around in circles and thinking. Do you really need the device itself? How different is ice cream from a machine and is it simple?

I keep going around in circles and thinking. Do you really need the device itself? How different is ice cream from a machine and simple?

The ice cream itself will not be any different if you are not lazy and stir it often enough while it freezes in the freezer. If you do not stir it, it will solidify into pieces of ice and be of poor quality. This process allows you to automate the ice cream maker.

I keep going around in circles and thinking. Do you really need the device itself? How different is ice cream from a machine and is it simple?

I do an excellent job by hand, I do not often get in the way. Until I decided that I don't need an ice cream maker. I think probably nothing to taste.

[belk @]

belk @so how much cocoa? 300g? Or 300 g of condensed milk, but how much cocoa then?
Does cocoa normally dissolve in dry water? Or is it better to brew it in a small amount of milk?

I took condensed milk along with cocoa. It turns out less sweet than on boiled condensed milk; for a sweet tooth, it is better to add sugar.

I do an excellent job by hand, I do not often get in the way. Until I decided that I don't need an ice cream maker. I think probably nothing to taste.

I also do without an ice cream maker for now, though I only cook on weekends. Today we will finish eating, and the next batch will be done on Saturday, otherwise it’s just scary to get on the scales. Although the children really liked it, they do not mind eating every day and even different things.

Squirrel, tell me what you are whipping up - stir the ice cream, even if you inspired me. Tell me how you cook it.

Here I am in your - our ranks! Today I bought Kenwood IM-250. She put the bowl in the freezer. Now my eyes have run wild in recipes We must not get lost, otherwise mine took the purchase with malice. Don't believe in her ... (or in me?)

We must not get lost, otherwise mine took the purchase with malice. Don't believe in her ... (or in me?)

Be sure to handle it. The main thing is to choose a recipe and not deviate from the plan. Good luck! Then tell us how the family accepted the ice cream.

Squirrel, tell me what you are whipping up - stir the ice cream, even if you inspired me. Tell me how you cook it.

Beat with a blender: yolks and condensed milk in a bowl with knives (I have a small one), whites and cream (separately) with a whisk, then pour the whites into the cream, and then in a thin stream of condensed milk with yolks. I read somewhere that it is not necessary to separate the eggs - this does not affect the result, then I will try and report back.

And how do you do with creamy?

creamy yogurt? I freeze children with fruit additives, we only sell this to children. There is also vanilla, but it is not in use with us.

[P]

switched to plastic cups

eraser? ... is it something wildly special, or just PEraser lost letter?

And here's another thing - you freeze yogurt and add it to ice cream, and anyone in the subject - do the local bacteria in general survive freezing somehow? Or does one name remain there?

And here's another thing - you freeze yogurt and add it to ice cream, and anyone in the subject - do the local bacteria in general survive the freeze somehow? Or does one name remain there?

They will survive freezing, they do not survive high temperatures and long storage. In general, I doubt very much that there are those beneficial bacteria in store yoghurts. Here at home they are, as far as I know "live" yoghurts can be stored for several days, and not a month, as is often indicated on the package.

Ernimel
Plastic cups, already straightened

Interesting offers, BUT what I know for sure the price for (a tender and a garbage container with a scraper, I ordered it in Neckermann) is exactly 2 times cheaper

...... I cooked condensed milk myself in HP on the program with jam (2 tsp), I will say that it came out as a liquid, I don’t know where to use it in the refrigerator.

Not so long ago I also made homemade condensed milk just like you. And it also turned out to be liquid - liquid but tastes like an industrial one (I don't know how people got it cooked the same way, but not liquid, but thick).I ate it with such pleasure, as I adore it terribly, but due to the unnaturalness of the industrial, I have not eaten it for several years.
She miraculously went with watering on the homemade tender curd - it was something !!! then pouring creamy, lemon ice cream, on white bread instead of jam .... In general, it stood in my refrigerator for a very long time and did not deteriorate, oddly enough.
On the agenda is the second recipe for condensed milk - milk + milk powder + sugar. Maybe this recipe won't be liquid.

[Gypsy]

Girls add soda so that the condensed milk is not liquid. The whole topic here And also in slow cookers somewhere. One must seek, although recently Gypsy cooked.

[Belk @]

Belk @Thank you for the ice cream recipes, I made Creme Brulee according to your recipe on boiled dried milk - well, very tasty. Thank you so much for the delicious recipe. The only thing I tried to cook with 500 ml of cream - it turns out a double portion for my ice cream maker, it froze very badly in it, but it came out fine in the freezer

[Belk @]

Belk @Thank you for the ice cream recipes, I made Creme Brulee according to your recipe on boiled dried milk - well, very tasty. Thank you so much for the delicious recipe. The only thing I tried to cook with 500 ml of cream - it turns out a double portion for my ice cream maker, it froze very badly in it, but it came out fine in the freezer

Glad you liked! I do it with my hands, so I take more, maybe it is worth counting on an ice cream maker so as not to overextend it? We also liked this recipe the most. This weekend I will make strawberry, and I will report on it. It is understood that they will be less greasy. I just feel that I will have to fight with the pieces of ice.

[Belk @]

Belk @, I also planned to make Strawberry and Sundae, I'll start with strawberry today, I really like it. You have very tasty recipes, thank you again and we are waiting for your new recipes

Good time everyone, tell me, I still don't understand in Kiev, can you buy ice cream molds somewhere?

I didn’t find it, but I already didn’t want to. Did it a couple of times in homemade ones (from cut-off bottles of actimel, and instead of a stick a disposable coffee spoon), it seemed inconvenient to lick the whole melting business. Now I do it in small jars of Prostokvashino cottage cheese. It fits 150-160g - IMHO a suitable portion. It is convenient to put on top of each other in the freezer (covered with a lid, of course) and it is also convenient to eat. And for the guests I made bowls of waffles according to Anastasia's recipe (the recipe is somewhere higher in this topic). Liked more than a cone horn.

Tax. Well, the fact that I will take an ice cream maker in the near future is an exact matter. Fortunately, my husband (for now) does not throw heavy objects at me at the sight of the bakery forum and at my words "and I read here" ...

I continue to type in the theory. base and fantasize while choosing a model.

More thoughts and questions about molds and ice cream in them. About the fact that there are no problems with fruit and sherbet-like yoghurt - I understood. But here I wondered at the hypothetical possibility of making a homemade creamy popsicle ...

And no one has come across methods and descriptions of making popsicle with glaze in such forms at home? In theory, then it should be easier to pull out, and in general it is interesting. Is it only real? Or as an option - just grease the forms with something (or sprinkle them)? Maybe someone tried something like that?

ps: for moderators - shouldn't you pull out posts about molds in a separate Temko? I watched that during the discussion in the topic I sometimes remember about them, but it’s hard to find the information you need right away. And where to buy and how to use it ...

ps: for moderators - shouldn't you pull out posts about molds in a separate Temko? I watched that during the discussion in the topic I sometimes remember about them, but it’s hard to find the information you need right away. And where to buy and how to use it ...

Well, in fact, links to all messages containing information about tins, as well as about many other useful things related to ice cream, I have been given in the first message of this topic, so it was always easy to find them in fact. But if you think that a separate topic would be better, here you go https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61693.0 -already brought them into a separate topic! Only now the information about the points of sale there is already quite outdated.

Girls, I understood correctly that some recipes say that you need to boil and beat the ingredients, while other recipes say just beat and pour into an ice cream maker for cooking. Or is it necessary to boil and the authors, as it were, mean it and simply do not indicate it in the recipes?

Girls, I understood correctly that some recipes say that you need to boil and beat the ingredients, while other recipes say just beat and pour into an ice cream maker for cooking. Or is it necessary to boil and the authors, as it were, mean it and simply do not indicate it in the recipes?

No, you understand everything correctly, there are recipes where it is necessary to subject something to heat treatment, but there are - where it is not necessary.

THANK YOU!!!

And no one has come across methods and descriptions of making popsicle with glaze in such forms at home? In theory, then it should be easier to pull out, and in general it is interesting. Is it only real? Or as an option - just grease the forms with something (or sprinkle them)? Maybe someone tried something like that?

Look here https://Mcooker-enn.tomathouse.com/in...c=646.0

[Belk @]

Belk @, I also planned to make Strawberry and Sundae, I'll start with strawberry today, I really like it. You have very tasty recipes, thank you again and we are waiting for your new recipes

To your health! I will definitely post what else I will do. You can call me "you".

Thanks to Belka for inspiration - yesterday I made 3 types of ice cream by hand: with condensed milk from protein, cherry from Yutan and strawberry from Freken Bock. That's how it came off. Everything is so tasty and why did I avoid this topic before? Everything seems to have its time.