Advantages: I haven't thrown away the box so I can sell it Disadvantages: It's messy, time consuming and not much fun
(albeit far too sweet), though it melted very quickly and you had to eat it immediately.
I really would have liked to add some fruit to the mixture rather than sugary syrup, or even some crumbled chocolate or crushed nuts. But I don’t think the machine could take anything but a smooth mixture, so you are quite limited as to the type of icecream you can make.
What do you get for your money?
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You get the icecreammaker unit, a recipe/instruction book, four little plastic-covered paper pots to eat the icecream from, a plastic scoop and four plastic spoons. It doesn’t require batteries or anything because you churn by hand (a novelty which soon wore off). It seems like an awful lot of money for a bit of plastic and some paper bowls, in my opinion.
Is it easy to clean?
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It wasn ...
Advantages: Tastes absolutely wonderful Disadvantages: Have to have an ice cream maker
I just love icecream it's just one of those things that is easily eaten and quite refreshing. Even at this time of year I can eat icecream! Cold yes but lovely and sweet. I'm a fan of most flavours except vanilla. Fortunately my craving paid off and I bought myself an icecreammaker! Oh the joy! Yes the novelty has eventually worn off but it's still used regularly to make icecream and it is thoroughly enjoyed by all the family.
The recipe is an Italian recipe (what else!) and is absolutely lovely! Gelato simply means frozen in Italian. The art of making the Italian frozen dessert extends beyond the literal meaning of the word. Gelato has become a generic Italian word for icecream, though true gelato contains no cream. The same word is commonly used in English speaking countries to refer to "icecream" that is prepared in ...
Advantages: Unbeatable taste, a luxury made at home, an endless summer supply Disadvantages: Takes a bit of elbow grease
yolks
100gm Caster sugar
6 fl ounces milk
Dessertspoon Vanilla Essence
8 fl ounces Double Cream
Heat the milk but not to boiling point. I just put the measuring jug into the Microwave for one minute on ?High?. Separate the egg yolks into a basin and whisk until thick and the colour changes. Add the sugar and continue beating. Add the vanilla (I use Nielsen-Massey Vanilla Extract but you could use a pod). Pour in the hot milk mixing all the time. Pour in the double cream.
Pour the mixture into the prepared icecreammaker. Allow to run until set and the agitator stops. Spoon out into a container and place in the freezer (preferably overnight) to allow the icecream to ?temper?.
You may now lick the spoon!!
THE RECIPESIcecream making gets more exciting when you stray from the basic recipe given above. All sorts of items ...
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