Question about Nemox Gelato Pro 2500 2.5 Quart Ice Cream Maker

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Gelato comes out sticky or soupy...

What is the process to use this machine to make gelato? Just double checking, because we can't get the texture right. When we use base it comes out sticky. No base, it comes out grainy. And sometimes it stays soupy. What's the substitute to base and paste flavors?

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  • v1225 May 12, 2008

    PS - this is on the Numox Gelato Pro 2500 machine...

  • saraplant Mar 25, 2009

    The ice cream takes too long to make, about 2 hours, is the machine working ok.

  • p_reale May 18, 2009

    My 2500 had the same problem and it was determined by the people at Italiancasa. com that I needed a new machine, which should arrive today.

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3 Suggested Answers

SOURCE: Icy gelato

Try increasing your total solids (i.e. protein, fat, sugar). You could dissolve extra powdered milk or a liquid fat in the cream or milk your using in the recipe. Or try what the professionals do, add an additive like inulin, guar gum, or xantham gum. These are natural plant products that you can find in health food stores or Co-op's. They bind water and mimic fat textures so your ice cream can become more smooth. Do not add more than two teaspoons of any of these additives or your ice cream will be pretty chewy in texture. Hope this helps and have fun experimenting with food.

Posted on Feb 18, 2008

SOURCE: nemox gelato chef 2500

You can download the manual from the Nemox site:

http://www.nemox.com/pdf/gelato/Chef2500.pdf

And just do a google search for vendor close to you who sells the replacement bowl (they can usually get otehr parts too).

Posted on Sep 05, 2008

  • 11800 Answers

SOURCE: i need a manual in English for my Nemox Pro Gelato 6000 ice cream

You must register your product and request a new manual in english directly from them. You can do that directly at their site.
http://www.nemox.com/uk/dillers.html

Posted on Jul 22, 2010

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