See how you can make everything from sorbet to soft serve with this easy to use ice cream maker. The product featured in this video can be purchased at Williams-Sonoma: www.williams-so...
If you want an ice cream maker that is top-of-the-line, and you want an ice cream maker that looks great and runs great, then this is the one for you. Yes, it is expensive, but that expensive price comes with many great features and many great positives to it.
It looks nice, but is completely useless. It doesn't churn the mix to ice cream stage, even if you select maximum firmness. They shouldn't call this an ice cream machine; it doesn't make ice cream. It's not "top of the line" by any definition.
All ice cream makers do this. You are supposed to put the soft servo consistency ice cream into the freezer for like 2 hours after it is made for it to fully harden. It is most definitely top of the line. I have one and I get perfect frozen desserts every time.
@@grahamhutchins9588 hi graham I have the Cuisinart one and its amazing I've tried so many flavors and the baileys Irish cream is fantastic mine makes 1.500 liters i dont have to have to use frozen stuff in it just cold ingredients from the fridge i give my machine 5 stars x
Couldn't cope with that level of noise in my tiny kitchen as I practically live in my kitchen, honestly I'm constantly at the stove. So it's a definite no for me. Pity really, because I liked the idea of not having to pre-freeze the pale (tub/bucket/ or whatever you call it), which is a prerequisite with all other ice-cream makers. Now, if they can make it quieter.... I'll buy it.
it's an ice cream machine, the compressor is a component of the built in refrigeration system. the compressor is basically a pump that moves refrigerant through the system, their for cooling the inside of the ice cream maker. look up the refrigeration cycle, and you might know what i am talking about.
Every single one of these videos have the person pouring the mix into the bowl WHILE IT'S IN THE DAMN MACHINE! Madness! Anyway, is the center plastic piece is non-removable? That looks like it makes removing the ice cream difficult compared to other units with a removable dasher.
If a person is willing to pay 400 dollars for an ice cream machine, that means ice cream is a big deal in their home . Like mine. It's not that big. It has it'a own built in freezer. If you only make ice cream 1 or 2 times a year, this is not the machine for those folks. I'm good for 1 batch per week. Add the wife and it could mean 2 batches.
there are zillions of recipes on youtube I'm working my way through the lot if you can't find any that you like just invent one yourself i invented a ginger biscuit one its was glorious x
If you're going to demonstrate how to use the product, you might want to follow the manufactures recommendations for operation. How she adds the mixture is incorrect.
I call bullshit on this. I bought one of these, and after 2 hours, the damn mix still isn't churned. All you have to do is lift the lid, and the hardness indicator goes back 2 stages! On the Ice Cream hardness setting, it stops operating while the mix is still liquid. I'll be taking mine back to the store first thing tomorrow. Seriously, my 30yo Il Gelataio does a much better job in less than half the time.
Usually, the first few batches take longer to freeze because it is the first time the compressor has had to hold that low of a temperature for that long. By the 2-3 batch, you will notice the time the machine takes to freeze a batch becomes less and less and the accuracy more and more.
By the third time it only got worse...My 1st and 2nd time were great..third time never froze and kept saying it was finished..and I brought it brand new from the states to Ecuador..and there is no support in all of South America...very limited world wide repair support..
Biggest piece of crap I have ever purchased. The consistency doesn't even come close to what she shows you. The ice cream is exactly just that. Full of ice and no creamy texture at all.
Not at all. I buy a lot of stuff and this would have to be the biggest waist of money. Its a shame, i love ice cream and Breville products, but not this one.
What kind of recipes are you using? I’m getting consistently good results by making sure my ice cream base is well chilled before churning. The ratio of fat/sugar/water is also important. I noticed a lot of RU-vid vids have poor recipes that will lead to a poor result. Especially ones that only use milk, or add water, or don’t use eggs. I haven’t tried much non-diary recipes though. My simple base consists of: 500ml 35% cream 250ml 3.5% milk 3-4 egg yolks, depending on size 130g granulated sugar pinch of salt a spoon of vanilla extract From there, I’ve added matcha for green tea ice cream, toasted black sesame for black sesame ice cream, 2 cups of very reduced blueberries (puréed as well) and some lemon juice for blueberry ice cream, or steeped Earl Grey tea in the milk/cream for Earl Grey tea ice cream. The next time I will increase the amount of blueberries for the blueberry ice cream. There was some blueberry flavour but I would like it stronger. Essentially I make a custard, add flavouring, and then chill it before churning. Check our www.icecreamscience.com for some in depth analysis. The also have a vanilla ice cream recipe that works well.
