Ice cream machine

The most important key data about our ice cream machine

Item number: 003058 Production volume: Maximum 1.5 liters

Glazing machine size

The ice cream maker is 24 cm wide, 39 cm long and 32 cm high and weighs a total of 9 kg.

Interesting facts about the cooling of the ice cream machine

The machine cools down to -29 °C, has 3 different mode functions for the types of production and takes around 30-40 minutes to make one ice cream mixture. It is also equipped with a convenient timer function.

Important details about the ice cream machine

Many machines do not allow the addition of ingredients during the mixing process because the drive is on top of the lid. In this version, the motor is located at the bottom, so that additional ingredients can be added while the machine is running.

Glace machine technical data

Production is possible at ambient temperatures between 10 and 45 °C, so the compressor works. In addition, the power consumption is 140 watts, the supply voltage is 220-240 V at 50-60 Hz. The machine is operated with R600 coolant and has a maximum noise level of 52 decibels. The machine is equipped with a T12 plug.

What kind of ice machine makes sense for me? What is an active cooling vs. passive cooling ice cream machine?

There are primarily two different systems used in ice cream machines: passive cooling or active cooling systems.

In the case of the passively cooling systems, cooling packs or the like are usually frozen in the freezer for at least 24 hours. These cold packs are then inserted into the machine and cool the mixture to be produced during the freezing process. In terms of price, such devices are relatively inexpensive, because apart from a small motor, no other technology is used and therefore the machine is very compact.

Unfortunately, however, passive cooling brings a lot of significant disadvantages. The cooling battery only lasts for one manufacturing cycle and in warm ambient temperatures, even one pass is often a problem.

After each use, the battery has to be put back into the freezer for at least 24 hours, but often even much longer until it is completely ready. Furthermore, the cooling battery loses its effect during production, so uniform cooling is not guaranteed.

Actively cooling systems have a compressor inside, similar to a refrigerator, simply much more compact, and thus this machine can always cool the ice cream mixture itself. It can be made faster and several times in a row, without having to make at least a 24-hour interruption. In addition, such devices are usually equipped with timers as well as different programs for the different applications, which simplifies the production.

The disadvantage of these devices is that the machine is larger because of the compressor as such, and also a little more expensive because of the many additional components.

We clearly recommend actively cooled ice cream machines if you have the possibility, because the quality of your own creations as well as the temperature during the cooling process are better guaranteed. Because exactly this cooling phase is crucial in the production and with a passively cooled machine always an uncontrolled and untestable challenge.

Cleaning the ice cream machine!

First pre-rinse all parts of the ice cream machine with hot (approx. 50 °C) water, then clean with odorless cleaning agent and rinse again with hot and clean water. Finally, disinfect and assemble everything.

How do you make ice cream without an ice cream machine?

If you want to make cream ice cream or sorbets without an ice cream maker, it is best to fill the ice cream mixture into a chrome steel bowl and place it in the freezer. Afterwards, it must be stirred well every 15 minutes to prevent unwanted ice crystals from forming. This is of course much more time-consuming and you do not get the same result as with a glacemaker, because in the machine by the regular turning also air is mixed into the mass and thus the volume increases, which makes it better.

You should not expect to achieve the same results without a glacé machine, your own creation will be much more compact and change the taste.

Important in the production of ice cream and sorbets!

Hygiene is particularly important when making ice creams and sorbets. Make sure that all equipment as well as worktop and tables are cleaned and disinfected regularly. In addition, never touch the ice cream with bare hands. Rinse the portioning tongs regularly with clear and hot water.

Storage and shelf life of ice cream and sorbet

Of course, homemade ice cream tastes best fresh and straight from the machine, but ice cream and sorbet can be stored for up to half a year without any significant loss of flavor and can therefore be made in stock. It is best to store the ice cream or sorbet in a well-sealed and airtight container in the freezer.

Recipe for ice cream waffles with the ice cream waffle iron

35 g butter, liquid

70 g powdered sugar

1 pinch vanilla seeds

25 g whole egg

100 g milk

90 g white flour

Making ice cream waffles with the ice cream waffle iron

1. melt the butter in a pan.

Add the melted butter to the powdered sugar and the vanilla seeds.

3. gradually add a little milk and whole egg.

Finally, sift in the white flour and mix well with a mixer. The finished dough can be flavored as desired with flavors and cocoa nibs or colored with gel dyes.

Heat the waffle iron to 180 °C. Once the temperature is reached, place 1 tablespoon of the waffle mixture in the center of the waffle iron and close for 1.5 - 2 minutes. After 1.5 - 2 minutes, remove the finished waffle and twist it on a straight surface with the cornet twister to form a glace cornet and leave to cool.

6. the finished ice cream wafer can now be dipped in tempered chocolate as desired.