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An ice cream maker. A domestic ice cream maker or ice cream freezer is a machine used to make small quantities of ice cream at home. Ice cream makers may stir the mixture by hand-cranking or with an electric motor, and may chill the ice cream by using a freezing mixture, by pre-cooling the machine in a freezer, or by the machine itself refrigerating the mixture. An ice cream maker must freeze the mixture, and must simultaneously stir or churn it to prevent the formation of ice crystals and aerate it to produce smooth and creamy ice cream. Most ice creams are ready to eat immediately, but some, especially those containing alcohol, must be chilled further in a freezer to attain a sufficiently firm consistency. Some machines, such as certain low-priced counter-top models, require that the resulting mixture be frozen an extra four hours or more (or overnight), depending on the recipe, in order for the ice cream to harden to a desired consistency. Contents [hide] • 1 Manual machines • 2 Electric machines • 3 Vending machines • 4 References • 5 Further reading  Manual machines These machines usually comprise an outer bowl and a smaller inner bowl with a hand-cranked mechanism which turns a paddle, sometimes called a dasher, to stir the mixture. The outer bowl is filled with a freezing mixture of salt and ice: the addition of salt to the ice causes freezing-point depression; as the salt melts the ice, its heat of fusion allows it to absorb heat from the ice cream mixture, freezing the ice cream. This type of ice cream maker is inexpensive, but inconvenient and messy as the ice and salt mixture produces a lot of salty water as it melts, which the user must dispose of, and the ice and salt mixture has to be replenished to make a new batch of ice cream. Some small manual units comprise a bowl with a capacity of about one pint (500ml) whose hollow walls are filled with a coolant. The paddle is often built into a plastic top. The mixture is poured into the frozen bowl and placed in a freezer. The paddles then are turned by hand every ten minutes or so for a few hours until the desired consistency and flavor is reached. Nancy Johnson invented the first hand-cranked model in 1847. She then sold the patent to William Young, who marketed the machine as the Johnson Patent Ice-Cream Freezer.  Electric machines There are three types of electric ice cream machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed. Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. The paddles rotate, stirring the mixture as it gradually freezes through contact with the frozen bowl. Twenty to thirty minutes later, the solution between the double walls of the bowl has thawed, and the ice cream has frozen. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
A disadvantage is that the freezer door has to be closed over the flat cord. ISBN 07624-1829-X. As the mixture is cooled simply through being in the freezer. Hi All! We are owner of a small ice cream (one ice machine and one 100l pasteur) parlor. Gar Hoffmann (2004). When the ice cream has frozen sufficiently. But I have still some questions which I hope somebody can help me: . though some modern refrigerators have a built-in ice-cream maker as an accessory or a specialized electrical plug for use with certain freezer-unit machines.it is possible to produce a premium ice cream without emulsifieres especially for organic ice cream? .Is there any low budget or free mix calculation software available? Our ice cream objectives: . The cooling system is switched on. Mable. and operate similar to a food processor in slow-motion. it takes longer to freeze than other types of ice cream makers. ice cream is ready in twenty to thirty minutes. and in a few minutes the mixture can be poured in and the paddle switched on. These machines can be used immediately with no preparation. Now we would like to expand our business by producing in a "continuous" (we decided to buy a 400l/h continuous freezer) manner to be able to fill pints and mini tubs in a "clean" way for selected shops/retailers.how is the process for producing ice sorbets by using fresh fruit or puree (pasteurised) regarding destruction of pathogenic bacteria? we currently pasteurize only the water-suggar mix and add then the fruit purees! . What is the reason? . homogenization and aging into the ice cream mix? We put the ingredients into the mix before the pasteurization will happen to get an intensive flavor. some people feel that this type of machine produces a lower-quality ice cream because of its slow-motion method. battery-operated ice-cream makers which can be placed directly in the freezer. depending on the quantity made. We producing typical Italian ice milk and french sorbets (with high fruit content).can I still use my 100l pasteur which I use currently also as ageing vat (I would order add mobile ageing vats which I can push into the walk-in refrigerator to ensure a day production and to keep the pasteur free) ? . they would normally be kept permanently positioned ready for use. impractical in a smaller kitchen. as moving the unit upsets the coolant in its freezing system. The Ice Cream and Frozen Yogurt Cookbook. Some of these machines cannot be moved without waiting twelve hours before use. The advantage of this type of ice cream maker is that no pre-freezing of the appliance is necessary.An ice cream maker that has to be placed inside the freezer.) after pasteurization. Small freezer-unit machines sit inside the freezer (or the freezer part of the refrigerator). the paddles automatically stop rotating and lift up. and much larger. As with coolantbowl machines. However. and any number of batches of ice cream can be made without a delay between batches. though these tend to require expensive non-rechargeable potassium batteries (most rechargeable batteries or regular alkaline cells perform very poorly at low temperature).which machines I must have to run a (small manufactory) continuous production ? . Running Press.why comes the flavors (vanilla etc. which is plugged into the nearest power point outside.does I need the homogenization process for a premium ice cream? . More expensive. p. machines have a freezing mechanism built in and do not require a bowl to be pre-chilled. 11.  Vending machines One company has developed a vending machine that makes individual servings of ice cream from non-frozen ingredients. A table top Gelato machine or Italian ice cream maker with its own built-in freezing system.  References  Further reading • Hoffmann. It's also possible to get cordless. The paddles turn every few seconds to stir the mixture enough to prevent large ice crystals from forming. which work by placing the ice cream bowl in direct contact with the cooling element.
overrun 25% -35% 4. fat by 4% to 10% 3.info/calculator/ . JB Welcome to the forum. a source of lecithin. produce super premium ice cream by quality not by fat 2. I will come back later . use of pure ingredients . However they have not yet posted! I will pick off a few of your questions. There are several ice cream experts that visit the forum. I think this is very good.1. 2. Arbukle is a a great text for any body involved in frozen dairy industry. It covers all related aspects to frozen dairy desserts and answers many of your questions. all natural 5. 3. First.Firstly I think that there is a free ice cream mix calculator on this site. to provide an effective natural emulsifier and hence avoid having to make a label declaration re an emulsifier. However this does not really deal with sorbets and fruit ices since I have not been involved in this area. "does I need the homogenization process for a premium ice cream" Yes. 1. ICE CREAM by W. Highly recommend.dairyscience.S. Hopefully others will answer the rest. "it is possible to produce a premium ice cream without emulsifiers especially for organic ice cream----? " You can use egg yolk.like whole vanilla beans -so far possible I would be great if I could get some answers to my (many) questions Regards Its been a number of years since I have made ice cream but I will give it a try.see http://www. I will attempt to answer your questions a bit later but have you explored simply purchasing ice cream mix? It may be an approach to consider to avoid the details/cost involved moving from a parlor per se to a manufacturer? You will be able to use your current equipment and avoid past/homo/storage/testing etc.