Kundeanmeldelser for VEVOR 1,9 l automatisk iskremmaskin elektrisk yoghurt gelato-maskin sølvfarget

Très bon produit, crème glacée en moins de 60 minutes

Works fast and with minimal effort

Excellent value for money. Would for sure buy again. Makes great ice cream and is worth the money. The family loves it

Very nice machine but the instruction booklet needs to be made in American measurements. The recipes need to be explained better and add a few more regular flavors. Who eats red bean ice cream. Is there a web site with more recipes

Truly amazing and easy. Making 2 qt. batches of ice cream with our own fresh squeezed milk and cream. Perfect for trying new flavors.

vraiment très bien certes machine un peu lourde et encombrante, mais elle fait des glaces de la dureté que l on choisi moi je l aime moelleuse!! en 40 mn c'est près, complètement indépendante grâce a son système de refroidissement interne! très bonne machine a voire la longévité

Je suis ravi

I’d never owned an ice cream maker before, so I was thrilled. I simply added the ingredients and pushed the button. An hour later, we had delicious ice cream! I am still figuring out the right mix of additives to avoid an icy texture, but the whole family has enjoyed the experimenting. So far my best sorbet is lime mint and my best ice cream is vanilla.

C'est ma première turbine (pendant 15 ans j'ai utilisé une sorbetière à accumulation... dont le liquide a fini par perdre une partie de son pouvoir réfrigérant). C'est certain que le côté "aussitôt dit, aussitôt fait" est sympa (+ désencombrement du congélateur) J'en suis très content ! Quoique je trouve que glaces ou sorbets se liquéfient trop rapidement après sortie de la turbine, obligeant à les mettre dans une boite au congélo pour les rendre présentables à des invités... J'imagine que je vais avoir pas mal d'essais à réaliser avant de maîtriser le temps de turbine, surtout quand la glace prend et bouge en bloc (plus de mélange possible) Mais ça vaut le coup. PS gag : j'avais fini de faire traduire en français ("Google Traduction"), le mode d'emploi, lorsque j'ai découvert qu'on pouvait simplement le télécharger en français sur le site de VEVOR !!!

bought a couple of weeks ago because I could not justify spending $1100 on Mussolini Lussino and saw this on YouTube it’s pretty cool turning it on before dinner and having gelato ready when you end. so far I made chocolate, vanilla gelatos , raspberry sorbet and have pistachio gelato on my list. a big hit w kids. recipes it comes w are not great. I also found some weird recipes on vevor website that used pudding mix to make gelato? what is pudding mix? I used gpt and they are pretty nice recipes below. sometimes if you stop it mid cycle it freezes up and won’t start again (ice creak gets too stiff?). It’s a bit big to leave out and store. maybe consider the upright. I’ve used the ninja icecream maker. the pre freezing required for the ninja means that if you are like me you are rarely going to make icecream as it requires planning. you can be a bit more spontaneous with the vevor. mash up some fruit w sugar in a pan. cool and off you go. strawberry gelato I think will be fantastic here are some recipes . pistachio Ingredients * 600 mL whole milk * 100 mL 35% cream * 120 g 100% pistachio paste, unsweetened * 100 g white sugar * 40 g dextrose/glucose powder * 30 g skim-milk powder — optional but improves body considerably * ¼ tsp salt If you don’t have dextrose, use 125–130 g ordinary sugar total instead. It will be a little sweeter. Method 1. Mix the sugar, dextrose and skim-milk powder together. 2. Heat the milk and cream to about 40°C / 104°F. 3. Whisk in the dry ingredients. 4. Continue heating, stirring, to 82–85°C / 180–185°F. 5. Remove from the heat. 6. Whisk in the pistachio paste and salt until completely smooth. A stick blender is ideal. 7. Cool rapidly, then refrigerate for at least 4 hours, preferably overnight. 8. Churn very cold in your VEVOR machine. 9. Transfer to the freezer for 1–2 hours if you want firmer scoops. Making your own pistachio paste Use 120–140 g shelled, unsalted pistachios. Lightly roast at 150°C / 300°F for about 7–10 minutes, just until fragrant. Cool slightly, then process continuously until they go from crumbs → clumps → a flowing nut paste. This can take several minutes. Don’t roast them dark: proper pistachio gelato should taste intensely of pistachio, not toasted nuts. And don’t add almond extract. A lot of commercial “pistachio” ice cream uses it, but it makes it taste like marzipan rather than pistachio. Vanilla gelato — about 1 litre Ingredients * 500 mL whole milk * 125 mL 35% whipping/heavy cream * 150 g white sugar * 5 large egg yolks * 2 tsp good vanilla extract or 1 vanilla bean * Small pinch of salt Steps 1. Heat the milk + cream until steaming and just beginning to bubble around the edge. Don’t boil. 2. Whisk egg yolks + sugar + salt until smooth. 3. Slowly pour about ⅓ of the hot milk into the yolks while whisking. 4. Pour the yolk mixture back into the saucepan. 5. Heat gently, stirring continuously, to 77–80°C / 170–175°F. It should lightly coat a spoon.