How cold is it? I'm looking to make my ice cream with alcohol which requires its to be a bit colder than normal, otherwise it turns to soup real quick
361029
Well, I use about 5 tbsp. of my homemade vanilla extract which is made from vodka and it works fine, takes about an hour to make a batch. I hope this helps in your decision.
361030
I don't know about alcohol. We have found, however, that the more fat in the recipe, the longer it takes. If it is mostly water like a fruit sherbet, it can be done in 30 minutes, otherwise close to an hour. Not sure about the temp -- I'm sure it is below freezing -- but the question is really how many btus it can transfer out of the substance in a given period. It may work but it will definitely take longer.
361031
Mine seems to get fairly cold but it still needs to be refrigerated for at least 1/2 day before it firms up. The best thing about this machine is that it seems to have the power to churn the mix even though it gets quite thick without slowing down or laboring, unlike my White Mountain freezer. It seems well-made and heavy. I doubt that there's a better one for home use. I wish it made larger batches, though. The motor sure could handle it.
361032
The refrigeration unit gets very cold. I usually empty the canister when the ice cream just collects on the dasher because it is so stiff. I'm going to guess that is as cold as it is going to get because the ice cream is not contacting the outer canister. As an example, I made some salted caramel which I then placed in a deep freezer at -11 F. It never did get solid because I added too much salt which was not the freezer's fault. Sincerely, JAH
361033
I have made many fruit sorbet which I add 1 TB of an appropriate liqueur with no problems with them freezing. You really only need 1-2 TB for it to enhance the flavor. Same trick works for jams too.
1711649
I cant answer that guestion. Cause I dont know. I know it doesnt stir the ice cream very well. I have to shake the bkender to get it to stir the ice cream
1344056
It all depends on the recipe. If the recipe has less butterfat and sugar (like ice milk) then it gets icy and hard. More butterfat, more heavy cream, cream cheese, etc. and it stays scoopable. If it has alcohol in it (e.g. rum, Cointreau) it stays slushy. what you want is a r ecipe that is "just enough" of butterfat, surgar and alcohol to give you the texture you like.
646114
I've been using store bought ice, it takes about half a bag to turn a quart of ingredients into ice cream. Better to make a few batches in advance if you're using trays!
845229
I keep this bowl in the freezer all the time so it will be ready at a moment's notice whenever I decide to make ice cream. I am not sure what the directions say how long it needs to be in the freezer to freeze the gel that is in between the walls - seems like it says 24 hours. If you keep it in the freezer it becomes a none issue. It works real well. I highly recommend it - sometimes I think I should get the second bowl to make ice cream for larger groups. One could make ice cream ahead of time, freeze it and make another later. If you add xanthum gum to it it does not get as icy as it would otherwise. I keep this bowl in the freezer all the time so it will be ready at a moment's notice whenever I decide to make ice cream. I am not sure what the directions say how long it needs to be in the freezer to freeze the gel that is in between the walls - seems like it says 24 hours. If you keep it in the freezer it becomes a none issue. It works real well. I highly recommend it - sometimes I think I should get the second bowl to make ice cream for larger groups. One could make ice cream ahead of time, freeze it and make another later. If you add xanthum gum to it it does not get as icy as it... » Read More I keep this bowl in the freezer all the time so it will be ready at a moment's notice whenever I decide to make ice cream. I am not sure what the directions say how long it needs to be in the freezer to freeze the gel that is in between the walls - seems like it says 24 hours. If you keep it in the freezer it becomes a none issue. It works real well. I highly recommend it - sometimes I think I should get the second bowl to make ice cream for larger groups. One could make ice cream ahead of time, freeze it and make another later. If you add xanthum gum to it it does not get as icy as it would otherwise. « Show Less
499839
i have not tried it cold considering i usually have hot tea in the winter. i will try it very shortly and get back to you.
41884
Initially don't let it sit so long before turning the handle. Just means it is freezing to the sides. That is the start of your ice cream.
1888042
The same thing happened to me. The ice cream mix must also be very cold. I always make custard which is cooked. It takes several hours to cool sufficiently - overnite is best. I love this machine but it is not a spur of the moment dessert. Hope this helps.
1983073
Hi, Stephanie, Let me start by encouraging you to buy something else. Anything else. This is a flimsy, cheap tool that I regret having bought. I bought it to use as an accessory for fondue dinner parties. I used it just once and it is stored somewhere. But, back to your question. It did maintain the temperature for chocolates (milk and hazelnut chocs) but it took a long time to come up to temperature. If memory serves, I plugged it in about 30 minutes before the dinner and it was not quite up to temperature at desert. By time of cleanup, the temperature was OK and the remaining chocolate was just right. As a novelty, go for it. But as an ongoing usable appliance, forget it. Jay
1763383
I travel about 1 hour each way to the store and back. I am assuming you are wanting to transport an ice cream cake. If that is the case I would freeze 2 - 20 ounce. Soda bottles to let the cooler get cold. If the day time temperature is in the mid-80s or above I would cover the box with an old quilt or blanket for additional indulagoon. I think this foldable cooler is a fantastic product.
463208
have only used cold. We use it mostly on our motorcycles. We have forgotten to empty and when doing it the next day the ice is still in it. It also has a nice handle.
953707
Make sure the ingredients are ALL very cold and that the ice cream maker bowl has been frozen for a couple days. Keep trying. My first two batches were too liquid in texture. You can use those as a smoothy (someone suggested this to me).
805130
I leave ice in it for a couple hours...but it isn't very frozen when I dump it into my freezer. It often clumps together Once dumped in my freezer due to it having started melting. Also if I use the ice straight out of the bucket it melts fairly quickly if its been in the bucket for a couple hours. If you dump it quickly the ice is fine. I don't think you could leave the ice all day and expect it to still be chilled. A few hours at max.
1738383
I used hot water so it would be quicker. I put it in the freeze before bed around midnight and at 6am it was frozen solid. I love them!
1969935
The machine's main compartment is like a freezer pack... you put it in the freezer and it freezes. You put the ice cream mixture in, it churns and chills and becomes "icy" as it churns over about 20 minutes. Then you place it in the freezer (in it's final container not the machine) and you have ice cream. Timing all depends on your recipe and how dense you like your ice cream. I tend to let mine sit over night because I like a very solid dense ice cream. This machine is fantastic and one of the higher quality ones for the nice price! I am friends with the righter of an ice cream cook book and even she swears by it. There is NO easy "home owner" does it all in one ice cream maker. They all require several steps and freezing. Hope this helps
1940304
If I put it in the fridge filled with ice cubes overnight, it does a pretty good job. Because I drink the cold stuff within a couple of hours I'm not sure how LONG it works. When I drink the contents and refill it right away with water and let it sit for awhile, the water is usually colder than it was going in. Good luck. Its a great item either way.
1469015
Say friend, the problem is the freezer temperature is not low enough. You need at least 0 Deg. for the bowl to freeze up. We had the same sad faces when we first tried. Used a good thermometer and adjusted freezer temp. until 0 Deg. was reached. Might take about 24 hours to get it adjusted, but it is worth the effort. If results are not as stiff as you like, put ice cream in another container and return to freezer to make ice cream harder. Machine does make soft ice cream. We use small covered bowls. Hope this information helps. It is a good machine.