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

Only instead of dancing with a tambourine with a jar in a towel, she puts it in the drum of the washing machine (without water, of course).

Quite right. Everything is like in a movie from the Japanese, can in can .. I just beat the mixture with a mixer, did not separate the eggs, everything is in a heap
Here are my stainless steel jars.

I also packed it into the washing machine for the last cycle in the program, where it winds the already wrung out laundry, such as straightens it from folds. Only if someone is going to do it, do not forget what kind of linen thread to put in to fill the tank.

And if you do not ice cream, but yogurt, then you can also have time to wash the underwear! On the prog, yogurt - it heats ... (I mean 2 in 1 ice maker, which is also a yoghurt maker)

Exactly IRR, at 40 degrees and we are fools running after ice cream makers .. when we have everything

I can offer another option, just a rugged man.
You know, there are such children's wheelchairs, when a cylinder with all sorts of dirt on a long handle. Child runs and pushes this cylinder in front of him.

So you need to make a similar, only large, toy and put it, for example, on a treadmill. And go ahead! To the waist and goodies!

[Rina72]

Rina72It's time to open a new topic - the society of inventors and innovators (a branch of the fan club of ice cream lovers)
You can ride such a thing around the house yourself, if not for scrap. Just how many kilometers to ride

Girls, dear, someone experimented with adding agar to ice cream. Not long ago I tried fried ice cream in a cafe and liked it. But I think it won't work at home, it will melt quickly - you need to add some stabilizers. Not long ago in the bargaining center I tried ice cream supposedly natural (judging by the price, yes), tasty and the mass is so soft and does not melt as quickly as homemade, I think some kind of stabilizer is added.

Girls ... made ice cream yesterday
Any questions ....... answer pliz
In general, I put my bowl in the freezer for a day, where I have 18-19C, then I started making ice cream according to a recipe in the internet, I found it, with condensed milk, piled fruit there (cherries and black currants frozen), maybe it wasn't necessary, but I did. ... then, after a control shot, 30 minutes later ... it was as it was, a little grabbed into the ice at the edges, and the mixer didn't even want to stop, added another 5 minutes, and then 10 minutes, well, what can I say ... there was ice around the edges, but it was still liquid, then I poured this stuff into two plastic bowls and put it in the freezer, after about 4 hours I probably pulled it out ....... the middle was not completely frozen, but stuck around the edges ... .. took it, whipped it with a mixer and put it in again ...... even today I just remembered ........... and there the mustache was covered with ice ............... with a spoon do not take
what should I pull out and let it stand in the fridge now or what ??? What did you do wrong ???

[Natay,]

Natay,
As for agar - as far as I remember, no one has done it yet, but the information is there.We go to the beginning of the topic and then follow the links

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

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

[Natay]

Natay , I was making agar ice cream. I talked about this above, now I don't remember the proportions, but I remember that I did not notice the difference.

[Rina72]

Rina72, I saw Old, I thought maybe someone had already experimented ... I found on the internet that some ready-made stabilizers for ice cream are being sold, but the composition is not clear.

[Svetik_]

I found ice cream according to the recipe in the internet, with condensed milk, piled fruit there (frozen cherries and black currants), maybe it was not necessary, but I did it .... then after a control shot after 30 minutes ... it was as it was, around the edges a little grabbed into the ice, and the mixer did not even want to stop, added another 5 minutes, and then 10 minutes, well, what can I say ...there was ice around the edges, but it was still liquid, then I poured this stuff into two plastic bowls and put it in the freezer, after about 4 hours I probably pulled it out ....... the middle was not completely frozen, but stuck around the edges ... .. took it, whipped it with a mixer and put it in again ...... even today I just remembered ........... and there the mustache was covered with ice ............... with a spoon do not take

Svetik_, I have not tried to do it with fruits yet, but I suppose that they give a lot of excess liquid.
Did you knead in cream?

And yesterday I also made condensed milk ice cream + cream, according to a recipe from some forum, it seemed to be called ice cream is easy... Made with homemade cream. I decided not to beat them, I was afraid to turn them into butter, or maybe I shouldn't have been afraid and beat them all the same? The required quantity was still not enough for the volume of ice cream and I added Prostokvashino 20% along the way, but for some reason I could not beat them normally? Although they always whipped like ... So I also did not succeed and put the unfrozen in the freezer. Interfered twice more, eventually froze to stone. The husband tried to pick out the ball in the evening (hee-hee, naive) nothing worked, I had to take a knife

[RybkA]

RybkA and I thought that I was not doing something alone
I had a simple recipe too ....... there was 680g of milk, 174g of condensed milk, 180g of cream ... and vanilla ... in my opinion, FSE
I see that girls buy cream at 33%, we have Burenka - 10%, and what probably costs a lot of money at 33% and I don't want ice cream, I want to first approach from the minimal side so that everyone of mine likes it, and then show off, otherwise they will say ... what the hell did you buy it to stand ???
I also can't scrub ice cream with anything, I told my son to put it in the refrigerator, maybe we can pick it up in the evening ???
And that our ice cream makers are silent ??? This is so for everyone ???

mine from the washing machine is already frozen, the child came from the garden, ate, she says * delicious! .. it's banana *

[Gypsy]

Gypsy well done

[Gypsy]

Gypsy, read back a couple of pages and didn't understand ... did you make ice cream like Chinese girls? Did they roll back and forth? Only slightly automated by sending it to the washer? And it's in those stainless steel cans? And how will the tank of the car transfer
this? Does it thump there like abnormal?
Or am I missing something?

Girls, what do we have on yogurt? I found only such an option, but I need no fruit, since they are not available, only a piece of grated strawberries with sugar, 200 grams and that's it ...

Found my old yogurt recipe:
Option 1: Strawberry on yogurt:
600 gr. Sort strawberries and cut each in half, make mashed potatoes from 2/3, add 300 ml of yogurt (from 6% milk) and 4 tbsp. tablespoons of honey (fructose).
Beat the egg white with a pinch of salt and carefully add to the strawberry mass. Transfer to an ice maker.
In 20 min. remove from the freezer before serving.
Option 2 - it turns out SOFT ice cream:
Ice cream with honey and cinnamon:
Boil 125 ml of milk with pieces of cinnamon (4-5 small pieces per nail), add 2-3 tablespoons of honey and strain.
Add 4 eggs. yolk and 1 egg. Beat over very low heat until you get a creamy mass (preferably in a water bath).
Then put in a cold water bath and beat until the mixture cools down.
Add 300 ml of yogurt and ice cream.
Ready ice cream cond. bag and bowls .....

Tell me, in the second version with cinnamon ... Should you put eggs in the milk already slightly beaten? And the milk needs to be slightly cooled, otherwise there will be an omelet?

[Gypsy]

Gypsy, read back a couple of pages and did not understand ... did you make ice cream like Chinese girls? Did they roll back and forth? Only slightly automated by sending it to the washer? And it's in those stainless steel cans? And how will the tank of the car transfer
this? Does it thump there like abnormal?
Or am I missing something?

Since I have only two hands, it will not work to roll there, and here will not work. And the washing machine will have nothing if you do everything wisely.The jar is packed in a bath towel and in a plastic bag. The pants and jeans of children are thrown into the tank, nothing buzzes. Banks are also intact, like new.

[RybkA]

RybkA and I thought that I was not doing something alone
I had a simple recipe too ....... there was 680g of milk, 174g of condensed milk, 180g of cream ... and vanilla ... in my opinion, FSE
I’m looking that girls buy cream at 33%, we have Burenka -10%, but what probably costs a lot of money at 33% and I don’t want ice cream, I want to first approach from the minimal side so that everyone of mine likes it, and then show off, otherwise they will say ... what the hell did you buy it to stand ???

Svetik, I got my hands on a pornographic yogurt ice cream maker (I do not recommend buying),
.
So it was accompanied by pieces of paper with advice, one of them says:
Use only thick Cream with a fat content of at least 28%. Chill the cream before use. You need to whip the cream with a mixer, gradually moving from slow to fast turns. If whisk marks remain on the surface of the cream, it means that the cream is whipped.

[Gypsy]

Gypsy Thank you very much, I just came home and tried my ice cream, what can I say ... delicious, but you can feel the particles of ice ..., okay, then we will look for liquid cream and whip

[Svetik_, RybkA]

Svetik_, RybkA , ice cream after the freezer should be placed in the refrigerator for thirty minutes, so that you can roll a ball with a spoon. I also make about 20% cream, not separated, I buy from the hostess. they do not whip into a strong foam (although you can cut sour cream with a knife), I drive the bender for about five minutes and combine with proteins, or just some cream in a blender, if the recipe requires it.

Gypsy, You just smart girl, wonderful ice cream, and how much ingenuity, if you want, I will order an ice cream maker from Tilotamma for you and send it, just find out how much will be sent to you from Moscow. I took the Land Life BL 1450 ice cream maker from Tilotama, it cost 1,590 rubles, as you say, “dear China,” plastic, but I want my own ice cream, it’s not expensive.

[Gypsy]

Gypsy, You just smart girl, wonderful ice cream, and how much ingenuity, if you want, I will order an ice cream maker from Tilotamma for you and send it, just find out how much will be sent to you from Moscow. I took the Land Life BL 1450 ice cream maker from Tilotama, it cost 1,590 rubles, as you say, “dear China”, plastic, but I want my own ice cream, it’s not expensive.

Tashi, thanks for the offer! But I have a new fix idea, I want this and no other



Is Land Life BL 1450 plastic? here I have a Chinese ice cream maker at home, 100% plastic, and it’s some kind of soft .. I don’t trust such a person, this is not for anyone's food, and even on batteries and a half liter capacity is not our dose at all

[Gypsy]

Gypsy, I really liked yours, but I have not seen such people here. In the Land Life ice cream maker, there is a metal bucket in which the mixture is mixed and frozen, and the entire body is made of plastic.

[Gypsy]

Gypsy, I really liked yours, but I have not seen such people here.

We don't have them either, only in America you have to scratch the dengi ..

[In the Land Life ice cream maker, there is a metal bucket in which the mixture is mixed and frozen, and the whole body is made of plastic.

this is how it should be, all normal ice cream makers are like that ... the American one is also made of plastic, the buckets inside are aluminum .. nothing special, the shipping cost only kills .. especially husbands

[Gypsy]

Gypsy, nothing I think husbands they will soon get used to it

[low-calorie 1% yogurt, 1% milk, chocolate]

Girls, what do we have on yogurt? I found only this option, but I need no fruit, since they are not available,

Fish for you low-calorie 1% yogurt, 1% milk, chocolate:

🔗

the guy took the ice cream recipe from the instructions
🔗

for convenience, I insert the auto-translation of the recipe:
French vanilla yogurt

4 egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0,4
1 1/2 teaspoon vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.7 ml
1 glass of milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
1/2 cup sugar ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.125 ml
1 cup plain yogurt ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml

In a small heavy saucepan, stir the milk with
sugar until warm, until bubbles appear around
the edges of the pan. Gradually dive into the egg yolks,
return the egg yolk mixture to the saucepan. Boil
over medium heat, stirring constantly, to
3 to 5 minutes or until just a couple and
the thickened layer is enough with a spoon. Immediately
Remove from heat, strain into a bowl. Movement in
yogurt and vanilla. Chill carefully. Does
about 3 cups.
======================================

Also with yogurt.

Strawberry Yogurt

1 bag frozen chopped strawberries
with sugar, melted. ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.425 g
16 oz bath vanilla yogurt. ... ... ... ... ... ... ... 0.500 g

In a blender or processor, mashed strawberries.
Add yogurt. Is about 1Qt / .9L.

Banana frozen yogurt

3 cups low fat plain yogurt ... ... ... ... ... ... ... 0.750 ml
2 cups very ripe bananas ... ... ... ... ... ... ... ... 0.500 ml
1/3 cup brown sugar ... ... ... ... ... ... ... ... ... ... ... ... ... 0.75 ml
2 teaspoons lemon juice. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.10 ml

Blend bananas, sugar and lemon
juice into a blender or food processor. When
Mix thoroughly, add yogurt. Does
about 1Qt / .9L.

girls help - what to take

Trisa 7718



or Clatronic ICM 3225



the price for those with a compressor really goes off scale

[Lisss's]

Lisss's I bought this Clatronic the day before yesterday

I'd take Trisa, it's like a stainless steel.

the price is true ..... or 550 UAH. or 231 UAH. there is also a difference ........... but the principle is the same

If price matters, what is cheaper

Uncle, you can immediately see that he loves ice cream very much

🔗

dispenses with an ice cream maker and even a washing machine

[Svetik_]

Svetik_, yes, here we have this Clathronic costs about 400 UAH, and Trisa 550 .. the difference seems to be not that very significant, so I think ... Trisa is kind of like Switzerland ... Gypsy, I also lean towards Tris ...

Well, if the difference is not so significant, then of course you can take it ..... I just saw only Clathronic, and even Arite could be ordered for 350 UAH. approximately, but there are no such prices

yes, no matter whose Switzerland or China, the main thing is stainless steel .. you can scrape with spoons

[Gypsy]

yes, in Tris stainless steel thanks for the helpful hint, Gypsy

[Sherbet]

auto-translation of recipes from instructions

Sherbet - Dairy based sorbet is usually
less fat and sweeter than ice cream.

Kantalaupe Sherbet

1/2 teaspoon. vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.2 ml
2 cups melon ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
2 teaspoons. lemon juice. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.10 ml
1/2 cup sugar ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.125 ml
4 tbsp. honey. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.50 ml
1 glass of milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
1 cup light cream ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml

Melon juice with lemon juice. Beat
sugar and honey with milk and cream. Add
vanilla. Add melon puree with milk
mix and beat long enough to mix
honey and sugar. Chill carefully.
Makes 1Qt / 0.9L.

Lemon sorbet

2 cups fresh lemon juice (8 lemons) 0.500 ml
2 cups of sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
Grated zest of 3 lemons
1 cup cream ... ... ... ... ... ... ... ... ... ... 0.250 ml
1/2 cup water ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.125 ml

Process all ingredients in a blender or food
The processor is equipped with a steel blade.
Makes 1Qt / 0.9L.

==============================================

Sorbet - This refreshing, water-based
frozen dessert contains no milk or cream.

Coin minted from Grapefruit Sorbet

Grated grapefruit peel
1/2 cup sugar ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.125 ml
1 1/2 cups water. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.375 ml
2 cups grapefruit juice
(About 3 grapefruits). ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
1 1/2 teaspoon fresh mint, chopped. ... ... ... ... ... ... ... 0.7 ml

In a small saucepan, boil the crusts with sugar
and water for 10 minutes. Cool. Strain through
thin nylon filter. Set the crusts to the side. In the Medi-
it a bowl, stir the strained sugar syrup, juice and
mint. Chill the mixture thoroughly. Freeze until
almost firm. Add crust. Moratorium while firms.
Is about 1Qt / .9L.

Tomatoes and Basil Sorbet

6 ripe tomatoes, peeled and seeded
13 juice of 1 lemon large
1/3 cup sugar syrup *. ... ... ... ... ... ... ... ... ... ... ... ... 0.75 ml
3 onions, finely chopped
6-8 basil leaves, finely chopped
1/4 cup tomato juice ... ... ... ... ... ... ... ... ... ... ... ... 0.175 ml

Salt and pepper to taste
Dash Tabasco, optional
Into a food processor or blender, process
tomato flesh, lemon juice, sugar syrup,
green onions and basil leaves until smooth. Add
tomato juice, salt, pepper and Tabasco if
used, tomato paste.
In a medium saucepan, combine 2 1/2 cups
(625 ml) sugar and 2 cups (500 ml) water.
Cook for 10 minutes. Cool before using. Score
in the refrigerator. Is about 1Qt / .9L
===============================

Ice cream - milk or cream is mixed with
sweeteners and flavors and kneads
in the car is creamy
smooth ice cream.

Pumpkin ice cream

2 eggs. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.2
1/4 teaspoon cinnamon... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.1 ml
1/2 teaspoon nutmeg ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.2 ml
1 1/2 cups milk ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.375 ml
1 cup of sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.125 ml
1 cup cream ... ... ... ... ... ... ... ... ... ... 0.250 ml
1 cup fresh cooked or firm
packed with canned pumpkin. ... ... ... ... ... ... ... ... 0.250 ml

In a saucepan over medium heat, whisk
milk, sugar and eggs. Stirring constantly
cook until slightly thickened, about 10 min
Cliff. Remove from heat. Whisk with sour cream,
Pumpkin, cinnamon and nutmeg. Cold

Caramel ice cream

4 egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 4
1 cup of sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 250 ml
1 1/2 cups milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 375ml
1 1/2 cups light cream. ... ... ... ... ... ... ... ... ... ... ... 375ml
2 teaspoons vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 10ml

Heat the sugar slowly in a skillet until melted
and light brown, stirring constantly. In the sauce
pan, milk burns and pour into sugar. Boil
dissolving sugar. Beat eggs in a large bowl
yolks and add hot milk and sugar mixture
slowly, stirring constantly. Warm up very slowly until
got complicated. Cool. Add cream and vanilla. Mix.
In the refrigerator overnight.
Is about 1Qt / .9L.

Blueberry ice cream

2 cups blueberries. ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
(Fresh or frozen without sugar)
1 cup milk ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
1 cup cream ... ... ... ... ... ... ... ... ... ... 0.250 ml
3/4 cup sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.175 ml

In a blender or processor, combine the berries,
milk, cream and sugar. The juice.
Is about
1Qt / .9L.

French vanilla ice cream

3 eggs. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.3
1 cup of sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
2 cups light cream ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
2 cups of milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
2 teaspoons vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.10 ml

Beat milk and eggs together in a great sauce
pan. Add sugar. Cook over low heat, stirring occasionally
constantly until thickened (about 10 min).
The mixture should smoothly coat with a spoon.
Cool and then add cream and vanilla. Keep refrigerated
at night.
Is about 1Qt / .9L.

Light vanilla ice cream

4 cups cream ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.1 L
1cup icing sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
2 teaspoons vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.10 ml

Mix cream, sugar and vanilla
extract.
Is about 1Qt / .9L.

French Silk Chocolate

3 egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.3
1 cup of sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
1 1/2 cups milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.375 ml
2 cups light cream ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
1/3 cup unsweetened cocoa powder 0.75 ml
1 teaspoon vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.5 ml

Beat milk and egg yolk together. Mix in
Sahara. Cook over medium heat, stirring con-
as long as it is thick enough to cover the spoon.
Remove from heat, sift the cocoa in the mixture,
and then beat until they fit well. Cool. Add cream
and vanilla. Mix well. In the refrigerator overnight.
Makes 1 Qt / .9L.

Eggnog Ice Cream Brandy

3 egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.3
1/4 teaspoon nutmeg. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.1 ml
1 3/4 cups milk, divided. ... ... ... ... ... ... ... ... ... 0.425 ml
2/3 cup sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.150 ml
1 3/4 cups cream ... ... ... ... ... ... 0.425 ml
1/4 cup brandy or 2 1/2 tsp / 12ml
brandy flavors. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.50 ml

In a saucepan over medium heat, heat 1 cup
milk. Whisk together sugar in a small bowl
and egg yolks. While stirring constantly, add
hot milk with egg mixture. Return to the pan.
Stirring constantly, cook until slightly thickened,
about 10 minutes. Remove from heat. Movement in
Leftover milk, cream, nutmeg, cognac.
Chill carefully.
Is about 1 Qt / .9L.

Healthy Ice Cream Peach

2 egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.2
1 (28 g) Can peaches
natural syrup. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.796 ml
2 tablespoons of sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.30 ml
1 1/2 cups low fat or skim milk. ... ... ... 0.375 ml
1/2 cup skimmed milk powder. ... ... ... ... ... ... 0.125 ml

Fresh fruit, optional
Into food processor / blender, peach process
and puree syrup. Into the pot
beat the yolks with sugar until thick and
creamy. Scald milk. Stir in skimmed milk powder
until complete dissolution. Pour milk over eggs, stirring occasionally
constantly, until the cream thickens. Delete
from heat sources. Cool.
Will be about 1 Qt / .9L.
==================================

Gelato is an intensely aromatic Italian ice
Cream consistency softer than ice
cream and clean, refreshing taste.

Espresso Gelato

5 large egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.5
2 cups whole milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
3/4 cup sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.175 ml
1 cup cream ... ... ... ... ... ... ... ... ... ... 0.250 ml
5 tablespoons of instant espresso powder. ... ... ... ... 0.75 ml

Combine egg yolks and sugar into an electric bowl
electric mixer. Hit at medium-high speed until
thick and pale yellow, 3 to 5 minutes. Meanwhile
bring milk to a boil. Add half the milk
mixture egg yolk and whisk until blended. Traffic
in the remaining milk and simmer over low heat until
the mixture is complicated enough to cover back
spoons. Remove from heat and immediately
stir in sour cream. Strain in a medium bowl
set in an ice bath while it's cold. Movement in the moment
espresso.
Is about 1Qt / .9L.

Gelato Chocolate

2 eggs, beat a little. ... ... ... ... ... ... ... ... ... ... ... ... ... 0.2
3/4 cup unsweetened cocoa powder 0.175 ml
3/4 cup sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.175 ml
1 glass of milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
1 1/2 cups cream ... ... ... ... ... ... 0.375 ml

Combine cocoa and sugar in a saucepan.
Stir until well mixed. Add milk gradually,
make inserts. Corolla on chicken embryos. Place by
medium heat and cook, stirring constantly
while ferry, 8 to 10 minutes. Movement in
cream. Chill carefully.
Is about 1Qt / .9L.
===========================================

Frozen yogurt -
often contain more sugar than yogurt. Make
for your own deliciously healthy food.

French vanilla yogurt

4 egg yolks. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0,4
1 1/2 teaspoon vanilla. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.7 ml
1 glass of milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml
1/2 cup sugar ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.125 ml
1 cup plain yogurt ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.250 ml

In a small heavy saucepan, stir in milk
sugar, heat only until bubbles appear around
the edges of the pan. Gradually dive into the egg yolks,
return the egg yolk mixture to the saucepan. Cook
over medium heat, stirring constantly, to
3 to 5 minutes or until just a couple and
the thickened layer is enough with a spoon. Immediately
Remove from heat, strain into a bowl. Movement in
yogurt and vanilla. Chill carefully. Does
about 3 cups.

Strawberry Yogurt

1 bag frozen chopped strawberries
with sugar, melted. ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.425 g
16 oz bath vanilla yogurt. ... ... ... ... ... ... ... 0.500 g
In a blender or processor, puree strawberries.
Mix with yogurt.
Is about 1Qt / .9L.

Banana frozen yogurt

3 cups low fat plain yogurt ... ... ... ... ... ... ... 0.750 ml
2 cups very ripe bananas ... ... ... ... ... ... ... ... 0.500 ml
1/3 cup brown sugar ... ... ... ... ... ... ... ... ... ... ... ... ... 0.75 ml
2 teaspoons lemon juice. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.10 ml

Blend bananas, sugar and lemon
juice into a blender or food processor. When
Mix thoroughly, add yogurt.
Does
about 1Qt / .9L.
================================

Non-dairy - Delicious, creamy frozen
desserts, can be easily done with water
or soy milk.

Apricot cream Soy milk

2 cups of soy milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
1/2 cup dried apricots ... ... ... ... ... ... ... ... ... ... ... 0.125 ml
3/4 cup water. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.175 ml
3/4 cup honey. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.175 ml

In a small covered saucepan, cook the apricots
in 3/4 cup / 175ml water for 10 minutes
or until soft. Into a food processor / blender,
Process of apricots and cooking liquid
mashed potatoes. Mix in honey. Add heavy and
soy milk and blend.

Non-Dairy Berry Dessert

1/2 teaspoon of almond extract. ... ... ... ... ... ... ... ... ... ... ... ... 0.2 ml
2 cups of soy milk. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.500 ml
2 cups fresh strawberries. ... ... ... ... ... ... ... ... 0.500 ml
2/3 cup sugar. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.150 ml

In a blender or processor, combine soy milk
and berries. Puree. Add sugar and almonds
extract. Stir until sugar dissolves.
Does
about 1 Qt / .9L.

FSE

brought me my Trisa. the bucket is, indeed, made of stainless steel, but some whipping parts are so thin, the plastic somehow looks fragile ... girls, look, please, do you have the same? and how, whips? how will it whip up the freezing mass?

I also have plastic in Ariette, but talking about whipping is too much. He hinders himself on the sly and that's it.

[Lisss's]

Lisss's , I have a similar plastic and flimsy one in Klatronic. Only it should not whip at all, its task is simply to stir so that it cools evenly. And if you need to whip according to the recipe, then you do it all with a mixer "before", and then load the whipped into an ice cream bucket for cooling

Aha, and in Kenwood this mixer was embarrassing with its flimsy. People, don't be afraid! Give me ice cream!

about whipping - I still do not know the terminology, I stirring, of course, I meant

just about, she is embarrassed by her flimsy, Tan, she said correctly, since she confuses everyone with her flimsy, tomorrow I will include thanks, girls, for the "ambulance"

[Lisss's]

Lisss's , I have in Infiniti almost or maybe even exactly the same mixer, it normally interferes. The main thing is that it would reach the bottom, that there would be no "dead zones".

and I got it into my head that such mixers interfere better, and it is not the mixers that rotate, but the buckets.

that's why I want an ice cream maker with such a device

Then they started talking about buckets ... some stainless steel, and others (it's probably like mine) what? And that they cannot be picked with metal spoons?

the other is aluminum - soft metal, easy to scratch for eating harmful

Lazy ice cream vot

[GalinkaMalinka]

GalinkaMalinka , why lazy ??? What is the recipe ???
maybe I'm dull ???

Good day to all: flowers: This is my first time in this Temko. Yesterday I tried to make an ice cream from Anastasia (y) I have a Kenwood combine and yesterday I tried the ice cream attachment, everything turned out just great and tasted good

the other is aluminum - soft metal, easy to scratch for eating harmful

Yes, there cannot be pure aluminum. No certification would have missed it. Most likely - an alloy, and an alloy certified for food needs - and is sold in the EU and in many civilian countries. So this is, of course, a personal matter, but IMHO - a stainless steel here is more of a commercial move to sell an "elite" shnyazhka. And aluminum has a higher thermal conductivity.

an alloy is not an alloy, but aluminum is for sure, it can only be anadized .. although this does not change anything, it is certainly a personal matter, but it is better not to scrape with spoons

[Svetik_]

Svetik_ I’ve written a recipe, but I don’t know why I’m lazy.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=646.1700