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

[Gypsy]

Gypsy, funny shnyazhka, but its meaning is not very clear. She herself does not freeze, in the same way, pre-freezing of the bowl is necessary.

In fact - the same molds, only three pieces at a time (I have a block of molds for 6) and they can freeze not in the freezer, but right on the table (however, according to advertising - up to 3 portions without re-freezing). Only here is something weak, I believe that in 7-10 minutes it can normally freeze the fruit ice.

It seems to freeze very quickly, there are two stupid amateur videos, I haven't met the others yet
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Yesterday I made chocolate ice cream through my new invention, like this


it turned out very tasty, but very long. As we finish, I'll try another method like this:

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here is ZOKU KWIK POP machine in Russian
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I went to the store today, there is an ice cream maker for the Kenwood A957 model, a large white bucket - the price is 244

HURRAH! Ice cream is "done"! Delicious !!! The recipe is very similar to those already outlined here, but I repeat, maybe someone else will decide so.

200 ml cream 20%
120 ml cream 10%
80 ml of homemade milk
about 2 tablespoons of condensed milk (without a slide and I took condensed cream 15% fat)
0.5-1 tbsp. l sug. powders
Beat with a mixer, in an ice cream maker for 30 minutes and then in the refrigerator for 2 hours.

It turned out so yummy! Without an ice cream maker, such a mass was never pleasant! My husband is delighted that he persuaded me to buy this unit

THANKS TO EVERYONE WHO WRITTEN PROSPECT ABOUT THE FREEZERBERRY! WITHOUT YOU, I WOULD NOT YOUR HUSBAND'S CONTRACTS AND WOULD NOT BUY SUCH A WONDERFUL THING!



By the way, frozen it is not oak, but quite "clumsy", somewhere like a store in a waffle cup.

[NTK]

NTK, Congratulations !

The right thing in time for the summer!

My husband is delighted that he persuaded me to buy this unit

no, well, I don’t play like that .. why does mine keep repeating * maybe not necessary .. or maybe not need an ice cream maker .. *

no, well, I don’t play like that .. why does mine keep repeating * maybe not necessary .. or maybe not need an ice cream maker .. *

I kept saying this, but I need a husband! SHOULD! And now he walks contented, happy. Already twenty times today I heard from him: "Well, I shouldn’t have taken it? Well, I told you, but you still doubted, thought for 4 months!"

no, well, I don’t play like that .. why does mine keep repeating * maybe not necessary .. or maybe not need an ice cream maker .. *

Mine is silent. Let's change!

Mine is silent. Let's change!

Let us rent ours and get everything with ice cream makers.

But seriously, without offtopic, did anyone make BANANA ice cream? If so, how does it taste? Doesn't it seem like "someone already ate this"?

[NTK]

NTK, it seems that not only I did not like banana ice cream. He also has some unpleasant structure.

[NTK]

NTKthe color is not very pretty banana ice cream, but the taste of banana. We didn’t have to. I do not like

Thank you. So we won't make banana. I'd rather dry bananas in a fruit dryer and make banana chips.
By the way, those who live in Ukraine have "Tops Zlagoda" (Cream) 10% fat and costs 500 gr only 6.5 UAH. Very suitable for ice cream. I also like Prostokvashino cream. Delicious and inexpensive. For 200 gr. sachet of 20% cream 5.85 hryvnia.

[Banana ice cream]

like they write with lemon it is necessary to fill in bananas so that they do not lose color, and we must take very mature ones. I haven't done it myself yet, but I'll try it somehow.

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for example a recipe like this:

Banana ice cream

Ingredients
6 ripe bananas(very ripe)
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup (I think it might be molasses)
vanilla
1 1/2 cups heavy cream

How to do

Place the bananas in the freezer and freeze overnight. Remove bananas from the freezer and thaw for 45 minutes to 1 hour. Place the bananas in a processor bowl along with lemon juice. Wait 10 to 15 seconds. Add corn syrup, vanilla, and turn on processor. Pour in the cream slowly. Grind until smooth. Chill the mixture in the refrigerator until it reaches 40 degrees F (about 4 degrees Celsius). Place the mixture in an ice cream maker and cook according to the manufacturer's instructions. Transfer the mixture to an airtight container and freeze for 3 to 6 hours before serving.
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there are comments on this recipe, in general the people are very happy. For example, there is such an addition / change to the recipe, if it seems a bit bold and heavy, then:
replace the cream with 3/4 cup heavy cream and 3/4 cup whole milk and if the bananas are large, then use 4-5 pieces.
Can be done in a blender

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A very simple banana ice cream recipe
no ice cream maker needed!

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But seriously, without offtopic, did anyone make BANANA ice cream? If so, how does it taste? Doesn't it sound like "someone already ate this"?

To which I am a big fan of both bananas and ice cream, but I didn't really like banana ice cream ...

[gypsy]

I am grateful gypsy for the suggested berry and creamy ice cream. Out of the corner of my eye I looked at a quick raspberry ice cream (even without a sound), so when I stumbled upon frozen berries in the freezer, I risked doing as I understood. There is no photo, because the batteries are discharged, and while they are charged, the ice cream has been cracking for a long time. Made from raspberries and strawberries. I think everyone knows the taste of strawberries with slashes or raspberries with cream, so I'll just say that it's very tasty. This ice cream is most delicious when it is freshly prepared, that is, soft. I did not try to freeze it, I guess. that ice crystals will stand out will be somewhat different.

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 ice cream in a bowl and drive until thicker. All. You can eat. Just great. I take bowls outside, spoons, and a large bowl of soft ice cream. Flies away with a whistle.

I forgot to write that pouring cream on strawberries warm (or even hot. The berries are large, so without some "insulation" they are not chopped.

3/4 cup light corn syrup (I think it might be molasses)

Believe it or not, I am now watching a documentary about an aluminum tin can (its evolution) and there they talked about this syrup for a long time. This is exactly the syrup, it is used in almost all canned food where sugar is needed, corn syrup is prepared much more difficult than ordinary sugar, but in a compartment it is cheaper than sugar. It is also the most highly refined sugar with a high fructose content. He was shown to be like a clear gel syrup.

found a picture of syrup like on TV

Qween, have you got an ice cream maker, or are you just doing it in the freezer? Girls and boys, who does it in the freezer, tell me what to do after I have prepared the ice cream and put it there, how often should I stir it?

Qween, have you got an ice cream maker, or are you just doing it in the freezer? Girls and boys, who does it in the freezer, tell me what to do after I have prepared the ice cream and put it there, how often should I stir it?

Depends on what kind of ice cream: on heavy cream - 35% I mix 2 times in an hour, on cream 20% and with the addition of milk it will come to interfere more often and more - once every 30-40 minutes, 4 times (I am guided by ice cream - how froze enough, I stop stirring).The lower the fat content, the more you have to mix due to the formation of ice crystals.

Depends on what kind of ice cream: on heavy cream - 35% I mix 2 times in an hour, on cream 20% and with the addition of milk it will come to interfere more often and more - once every 30-40 minutes, 4 times (I am guided by ice cream - how froze enough, I stop stirring). The lower the fat content, the more you have to mix due to the formation of ice crystals.

Thank you.
That is, if the ice cream is 35% cream, then after an hour I stir for the first time and after another hour the second, it's the last, right?

and more, and then what to interfere with? Take it out, put it in a bowl and whisk it with a whisk (I have Kenwood) or can I use a spoon?

Thank you.
That is, if the ice cream is 35% cream, then after an hour I stir for the first time and after another hour the second, it's the last, right?

Yes, if it is needed a second time - it quickly solidifies on the heavy cream and no ice is formed.

and more, and then what to interfere with? Take it out, put it in a bowl and whisk it with a whisk (I have Kenwood) or can I use a spoon?

I combine and mix all the ingredients in a container, in which I will freeze (usually in a plastic bowl), and then stir with a spoon, there are usually many who want to lick a spoon after mixing.Look at my recipes, I described in detail the cooking technology there. I don’t have an ice cream maker, but I’ve already adapted to doing this, it’s like I’m sorry for the ice cream maker, and again I have to put it somewhere. So I think that if I join the ranks of the owners of this miracle, it won't be soon.

[banana ice cream]

I met another interesting recipe banana ice cream... Bananas in it are fried (baked in the oven).
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along the way the recipe ice cream syrup,
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she uses the same corn syrup in it

And my banana ice cream really liked it.
The first time I did it with homemade milk (vershok). It turned out not greasy. We ate with our daughter. She actually loves chocolate.
But he eats it with pleasure. And the last time I added 2 tablespoons of homemade fatty sour cream. So here our dad was mocking and growling with pleasure.
1 banana (minced in a food processor)
2 eggs (hammered in there too)
4 tbsp. l. Sahara
a pinch of salt
beat everything.
Then she added milk there and at the end 2 tablespoons of homemade sour cream. Delicious!!!

Banana ice cream. The husband begged to do it. I cut the bananas into circles and chilled them strongly in the freezer, then a blender + 1 quail egg (I didn't understand why), sugar powder, cream. My husband really liked it, I didn't.





And this is chocolate ice cream (250 ml) + sugar. powder + cocoa (5 gr)
While walking for a fotik the child managed to scratch the "cat".
I also made ice cream with frozen white currants. I really liked it. Currant + cream 10% + powder.

[gypsy link]

I look, there are passion for banana ice cream, so I decided to do it too, attracted gypsy link, namely, simplicity and in the absence of the ice cream maker itself, as such. What do I want to say? I liked the consistency - it looks like soft ice cream, although the cream was 10 percent "Burenka". Not very good in color and taste. It is the color of unfinished white linen, in short, gray, in spite of the fact that yesterday after cutting and before freezing I smelled half a lemon. In the beginning it was still nothing, today it is dirty gray in the freezer. Well, you can survive this. And the taste ... there is not enough something, .. Bananas have a taste - no one argues, but in ice cream it is not pronounced - not this or that, which is called a mismatch of tastes (how on IMHO) How cherries combine with chocolate, and strawberries - not very well. In general, here I am an adherent of separate nutrition. I am tasty, bananas separately, ice cream separately.

But, as the very principle of making ice cream, namely - cool all the ingredients and mix them in a combi - and then once or twice in the freezer, this principle works

Hello everyone. They wrote that new blood is needed - get it, liters of commercials 4
now, I got an ice cream maker - Klatronic (just the other day).Only the first experience I got ... uh, or rather, it didn't work at all
Nakhimichila ... I took the recipe from the instructions as a basis - only added whipped cream "To Health" 26% (left over from the Irish coffee cake), mixed, cooled and in an ice cream maker - it froze for a long time. lumps. At the exit - like ice cream. which was kept warm for an hour - a watery slurry with an amorphous substance floating in it. Frozen in a freezer in a block, crunches with ice crystals.
how much I experimented with cream for the cake (I stopped at yoghurt, on the basis of parfait I feel eggs) - always super, but here

Now I want to try the recipe for ice cream from Anastasia - they write that everyone succeeds, and strawberry from Freken Bock Only a question - is it possible to replace eggs with quail in Nastya's ice cream - once; gelatin should be added (it both fixes and prevents the formation of forehead crystals, since it absorbs water) - two

[Sava scops owl]

Sava scops owl, Welcome !

Ice cream, of course, is a pity.

Quail eggs go to ice cream with a bang. 1 chicken = 4 quail. Gelatin somehow imperceptibly behaved in ice cream. I don't see the difference. So it is with agar, pectin, etc. Apparently in the store there are some thermonuclear stabilizers. But cocoa has a great effect on the structure of ice cream.
Both of the recipes you listed that you plan to make are wonderful. So good luck!

[Sava scops owl]

Sava scops owl, Welcome ! Sundae from Anastasia no losing option. Gelatin should not be added to ice cream. some girls cook on quail, it also works.

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girls, I've made ice cream at 22 o'clock in the morning, without an ice cream maker according to Anastasia's recipe - ice cream. In general, in the morning it was oak, in general it was impossible to nashkrebsti, why so, who knows?

why so, who knows?

because the freezer is good

Well, here I am ripe for an ice cream maker. I ordered Klatronic in Kiev. I'm waiting.

because the freezer is good

but how to be now, so it will be all the time, that is, it is necessary to cook immediately before use ...

Yes. You make natural ice cream based on animal raw materials, but if vegetable fats were whipped, then they would not freeze in the freezer almost

[Fireflower]

Fireflower, now you need to hold the container with oak ice cream for an hour or two in the refrigerator, it will go away, and you can scrape together

[french vanilla ice cream]

Girls, I made this ice cream yesterday

I made an ice cream. Delicious. Bold. True, there is no trust in me in this matter yet, since I have not tried other recipes besides the one indicated (well, except for the recipe for ice cream by Y. Vysotskaya a long time ago).

Called french vanilla ice cream

500ml 10% cream
500ml 33% cream
230g sugar
3 tsp vanilla sugar
Salt
7 egg yolks

Heat 10% cream, but not to a boil and pour the yolks whipped with sugar into them, stirring constantly. Warm up again and bring almost to a boil (do not boil !!). Let the mixture cool, add vanilla sugar and salt to it. Whip heavy cream (I did not whip until solid, I whipped until the volume increased, but still flow) and add to the cooled mixture. Pour into a bowl of an ice cream maker, cool until thick, transfer to a storage container and put in a freezer for 2 hours to ripen.

In theory, this is our ice cream, which had 20% fat, as far as I remember. Combining cream of 10% and 30% at the outlet gives a mixture of 20% fat. Why not take 20-22% cream right away - I don't know. But that's exactly what the recipe says. Probably because whipping 20% ​​of the cream is unlikely.

Full delight! Scarecrow, for you I only did half a portion to fit in an ice cream maker. We divided everything by 2, took the yolks 3. Now the whites are waiting for the fruit ice cream. Who cares, a recipe on 62 pages of the topic.

Then I thought - they wrote that when making ice cream with cherries, it either turns out very cloying. or sour - I, at least when preparing cream, sour fruits / berries, like cherries, plums, etc.I cook with sugar - heat treatment kills excess acid and then it is easy to work (there is no regulation of acidity and no chemical reaction with cream). Oh, you can add a little cinnamon and vanilla when cooking - for piquancy.
Z. s. and the composition of the cream is almost like for ice cream - cream and yogurt

I am not empty-handed today either ... I have coffee in a cup

Hello!

I have Klatronic for a couple of weeks. (they are sent by the carrier Intime with payment upon receipt of the parcel minus 6 hryvnia from the price indicated on the website 346).

Recently I bought a wooden spatula, before that I used an ordinary metal spoon - more often nothing is done from it, if you do not set a goal for yourself to damage it at all costs :)). And you still have to try.

Before that last summer I made ice cream by hand. Here in some places the lack of difference is described - it is not so :)). In the 21st century, threshing the mixture by hand - you have to be either a selfless maniac or a housewife.

I noticed such peculiarities of the process itself - cream from the market requires time and patience .. They must be drilled slowly, and in the finished ice cream they remind of themselves with fat on the lips. At the same time, he diluted them with milk and 1: 1 and 3: 1. Considering that market cream is about 65% fat, then a 3: 1 dilution should have been about 21%.

No matter how much I tried to bring them to a boil (diluted with milk), they all tend to curl up ..

Took cream "Prostokvashino" 20% and 15% - excellent! It is not necessary to drive them in. By the way, I tried to freeze the whipped and non-whipped mixture - I did not notice much difference. The soaked mixture is poured worse into the hole in the lid.

As for the degree of freezing of the bowl itself - well, there, after all, the instructions say :)). Moreover, there is such a feature: if the bowl is frozen correctly and the mixture is cooled strongly, then the ice cream will be made faster. But! There will be less of it.

With a slight cooling of the mixture, only one batch is obtained, but the mixture has time to be saturated with air and increase in volume. For a bowl, I usually make a total of 600 ml milk + cream and what comes out of 2-4 yolks for them.

I usually brew yolks in milk - 1 cup / 200g. For me, the fat content of 20% cream is enough to make the ice cream feel oily.

Did it without eggs, condensed milk + cream + ice cream - well! I added whipped proteins there - also great :))!

Cocoa / condensed milk + cream - great!
But, chocolate, diluted in hot milk and brewed together with yolks + cream - gives more confidence in the naturalness of all components :)).

A pinch of salt (I often forget about it :))) - not out of place! Both taste and consistency ...

And yet - for some reason neither smiles nor BB codes in the message work for me.

Hello everyone! A week ago we bought an Oxyria Chef ice cream maker from Nemox. Twice they made strawberry ice cream and two ice cream from Anastasia. Great. Children do not want to eat strawberry after the ice cream, but they can not be afraid for the little figure yet. The sundae was made on raw chicken eggs, after thoroughly washing them. Ice cream turns out to be soft, melts rather quickly. After the freezer, it forms into balls better and tastes more interesting. Is it possible to make coffee or creme brulee on this base? Thanks again!

Is it possible to make coffee or creme brulee on this base? Thanks again!

Can! I make coffee regularly. I brew a very strong espresso and reduce the amount of milk by its amount. I haven't tried creme brulee yet. But I did strawberry, I replaced all the milk with the same amount of strawberry puree rubbed through a sieve. But of all the berries, I liked the blackberry one the most.

Today I made chocolate ice cream, it tasted good. I brewed cocoa in milk, added market cream and milk. I whipped it into an ice cream maker.

And today I have a "dietary" one - I whipped the proteins with sugar, added strawberry puree and into the ice cream. DELICIOUS !!!

[so that the ice cream does not melt quickly and is like a factory one]

According to the latest experiments, it turned out:
so that the ice cream does not melt quickly and is like a factory one:

take the time (believe me, it's worth it) and boil 100-150g milk and add 1 tablespoon of potato starch (diluted in a small amount of water or milk). It will turn out like a thick jelly. Cool it and then beat with a mixer (don't worry about any lumps). Then add this milk with starch to the whipped or whipped cream.

In general, replace the liquid in the recipe with one with starch!

I made the last times the ice cream from Anastasia just like that, but with baked milk it's super! Ice cream does not melt quickly and the consistency of such a fat ice cream without any ice crystals!

[Try sprinkling finely grated Parmesan or Grano Padano on a creamy sundae.]

Dear comrades.

Try sprinkling finely grated Parmesan or Grano Padano on a creamy sundae.

Head off. We really like it.

[Try sprinkling finely grated Parmesan or Grano Padano on a creamy sundae.]

Dear comrades.

Try sprinkling finely grated Parmesan or Grano Padano on a creamy sundae.

Head off. We really like it.

Can you replace it with something more affordable? They don't sell this in our town, but I read about grano-padano only in the internet.