Cuisinart ZPV-3275 Frozen Yogurt 1.5-Qt. White

ホイッパーで混ぜながら凍らせて…で作るアイスに限界を感じたので購入 シンプルなオンオフのボタンのみの作りで 分かりやすく使いやすかった シンブルなバニラアイスも好評で今後もつ買い続けていきたい

子供が喜んでアイスクリームを作ってます。 ちょっと大きすぎるので場所とるかな

容量が大きめのものを探してこちらを購入しました。1リットルくらいなら難なく作れるので、まとめて作って小分けにして楽しんでます。作りもシンプルで細かい部品無しで洗いやすいので気に入ってます。 ただし回転音は大きめなので、星を一つ減らしました。

レシピ通りの分量で作ると甘くて、コッテリし過ぎて食べられたものではありません。 ネットでググって自分好みのレシピでアレンジして楽しんでいます。 下準備の冷凍時間が長いのと容量が少ないのがマイナスポイント。

直輸入なので、当たり前ながら説明書が全て英語表記でした。英語が分かる方がいたし、ほかのサイトで日本語の説明書が載っていたので助かりましたがその辺りの事を注意書きして頂けたら私の様なおっちょこちょいには有難いと思います。

Excelente opción para preparar helado artesanal en casa. Calidad y precio

Muy fácil de usar, lo estoy disfrutando mucho. Es una opción más económica en comparación a otras pero de buena calidad, muy recomendado.

One button, on or off. Too simple. Cook up your fav gelato, ice cream or other frozen dessert recipe. Chill your cooked batch overnight in fridge. Keep the Cuisinart bucket in the freezer overnight. Fill it up with your chilled mix, turn it on and come back in fifteen minutes. Too easy. It's done when the ice cream is so cold it won't churn around anymore. The bigger choices are the recipes, but this machine will make it all. Forget wasting your time with machines with too many buttons and sensors, this machine works - it's simple and to the point and will probably last three decades. The recommended volumes in the Cusinart recipes are about 30% too much material and will overflow a bit, but it's easy to clean up and adjust the volumes for the next batch. Take notes. Lots of good recipe ideas on the web. There's even Marcella Hazan gelato recipes available online (in her book too.) Things to consider - how much fat to use, all milk, or half milk with half and half, or milk and full cream. They will all work. Baker's sugar is super smooth, especially when beaten into farm fresh egg yolks. The better the vanilla, the better the flavor. Vanilla paste from Madagascar rocks. For chocolate, Valronha Feves Guanja and Valrhona Dutch Process Cocoa will beat any chocolate dessert you have ever tasted. I promise you will never go back to the grocery store "gourmet" ice creams which are loaded up with cheap ingredients, fillers etc. Homemade is so superior. Go for it and have fun. To store in freezer, I use the paper One - Pint Frozen Dessert Containers with Lids. Fold up some wax paper and put it on top of the ice cream to prevent crystalizing. Put the whole container in a plastic bag with a tie, so that when you open and close the freezer, it stays super cold and doesn't crystalize on the outside. For the truly obsessed cooks, here's my version of Vanilla Gelato: 325g whole milk - 325g half and half - 50g really thick Icelandic yogurt - 145g bakers sugar - 2 tsp. madagascar vanilla paste - 5 egg yolks - separate the egg yolks, put in bowl, gently whisk in baker's sugar, don't over mix; mix the milk, half and half, yogurt and vanilla together and heat up to about 150 degrees in a good double boiler, stir so it doesn't stick but not too much or it will take forever to warm up; take off heat; slowly add in about a half cup at a time while stirring the eggs, not too much too fast or your will ruin the eggs, then put the mixture back in the double boiler and bring to 165 degrees - not higher - take off the heat immediately, put into a bowl with a good lid - set bowl in some ice water to cool it down quickly. Then put the bowl in the fridge overnight. The Cuisinart mix bowl goes in the freezer overnight. Put it in a clean plastic bag to keep crystals out. Next day, set up the Cuisinart with freezer bowl, pour in chilled mix, let it spin. Mine takes twelve minutes to make. It's done when the gelato stops churning because it is soft frozen. Scoop it into the paper containers with wax paper on top. Makes two pints. Ok, real Italian gelato does not use cream, yogurt or eggs, this is just my version. The amount fills the Cuisinart up without overflowing. You can use only milk, or heavy cream instead of half and half. More or less sugar to your taste. If you don't use the egg yolks, you won't have to mess with the double boiler, but then it won't have the deep crazy good custard flavor. I have tried lots of fancy vanilla pastes. While I can't promote who makes the best, lets just say look for N & M. For the chocoholics - add 70g of melted 70% great chocolate into the warm milk mix plus 42g of Dutch Process cocoa powder. Just don't blame me if you get addicted. Ciao...

Es lo mejor, es fácil de usar, fácil de lavar, no haces un batidillo, y queda delicioso. El bote se saca y lo tienes que congelar 24 hrs antes (si tienes espacio lo puedes dejar ahí para cuando quieras), en una batidora mezclas los ingredientes que quieres ya sea helado cremoso o nieve, usas la maquina y listo! en 20 min tienes un helado. El bote es de 1 litro, así que para una reunión familiar 4 días antes estuvimos haciendo la preparación para juntar 4 litros de helado y lo guardamos en el congelador. Así que es también puede ser una opción, preparar tus helados antes, guardarlos en un bote y lo mantienes en tu congelador para cuando quieras.

This is an AC motor driven product. So make sure you buy a converter which steps down the Hz from 60Hz to 50Hz also. In all probability there will be no such converter easily available. So the next best thing to do is get a 220v to 100v converter - not 110v. Lowering the voltage compensates for the Hz. If you use a 110v converter the motor overheats and shuts down in 10 mins.