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Elecrem 7 cream separator - Ice Cream Makers

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3 Answers

The turn handle of my Donvier below has broken off. Where can I find a replacement? I live near Vancouver BC, Canada


Go on their website: cuisipro.com and order online any parts of the Donvier Ice Cream Maker. The parts are sold separately starting at $1.00

May 30, 2011 | Donvier Ice Cream Maker 1 Quart

2 Answers

The ice cream is granular in texture-


Hello!
I actually own the same ice cream maker, and it has made some very good ice cream for me. The most likely causes of grainy ice cream are too short of a time in the machine or recipes with incorrect proportions of water, fat, and sugar.
Firstly, make sure that you are using one of the recipes provided in the maker's user manual, or a different recipe from another source which says that it works with all ice cream makers. Following these recipes will ensure that your ice cream base (the liquid that you pour into the machine) is the correct consistency and composition for freezing. For example, too much sugar could cause improper freezing by oversaturating the solution, or too much fat (or fat incorporated incorrectly) could cause the mixture to become grainy or separate.
If you are using a recipe that calls for eggs, make sure that you mix them with the listed amount of sugar thoroughly before tempering them with the hot cream/milk solution. Additionally, make sure that you only pour a little bit (quarter - half cup) of the solution into the egg mixture at first, stirring thoroughly, before adding the rest. This assures that the eggs do not curdle when heated, which could cause a grainy texture.

Finally, make sure that you are freezing the mixer bowl overnight, using chilled ingredients, and allowing the machine to run for the full 20-25 minutes. The ice cream should be a bit softer than the consistency of soft-serve when you take it out of the machine - easily scoopable with a spatula. If you like it firmer, an 8 to 48 hour freezer session will greatly improve the texture in my opinion.

Hope this helps!

Mar 19, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

3 Answers

What's the recipe for coffee ice cream


Ingredients:
  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1 1/4 cups heavy cream

    Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.

    This is the best procedure to make a coffee ice cream.
recipe-coffee-ice-cream-myawdgdmzywgx1pl2igmxr0v-5-0.jpg

Sep 17, 2009 | Ice Cream Makers

1 Answer

Sorbet not freezing


If it is not freezing, I would suspect you didnt use enough salt. Salt melts the ice and makes the water colder. You need lots of ice, the finer crushed the better, and salt. Do not bleed off the cold water, that is where the action is.

Hope this helps.

Aug 03, 2009 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

1 Answer

Lost instruction book


This is a custard base recipe
(using eggs and cream along with vanilla extract)

Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
2 teaspoons vanilla extract (or according to taste)

First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream.

When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into your Ice cream Maker and freeze.
***************************************************
You can watch everything come together as it churns. It wont take more than 10-20min I always sample mine to "test" it.

Also here is a site I like to get more things you can do with your machine. http://www.ice-cream-recipes.com

Good luck, I might make some tonight. Sounds good

Apr 07, 2009 | Rival GC8151 1.5 Quart Ice Cream Maker

2 Answers

Need Proctor Silex Ice Cream Maker Manual and Container Lid


I have a lid for the older proctor silex. Contact me if you still need one. My canister rusted out so I can't use it anymore.

Nov 23, 2008 | Ice Cream Makers

2 Answers

Ice Cream not freezing


Yes, they stop working sometimes. Same thing happened to me.
The Cuisinart ICE-20 bowl is precisely the same, and works with the Krups 337. You can buy the Cuisinart bowl separately. It costs nearly as much as the whole machine, but what can you do.

Jun 26, 2008 | Krups 358-70 La Glaciere 1.5 Quart Ice...

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