Anyone here make homemade ice cream?

blackstar

Thanks, can you adjust the overrun on the gaggia gelatiera? I think you can get a used one for about £150 or new one for around £300.

Hoping to get my ice cream like this:

https://www.youtube.com/watch?v=5ATcYJFxUjs

Maybe theres a cheaper ice cream machine that allows you to adjust the overrun?

pattypan4

You can adjust the length of time it churns and freezes, switch the churn off at any time and you can easily remove the inner bowl. It is a bit messy in that it does not have a nozzle which pumps ice cream into a cone. It has a stirrer which needs to be removed and was always given to a handy person standing very close by, to lick off you understand. HM ice cream made from these pure ingredients is like no bought ice cream and is so rich and delicious that only a scoop is needed to give that mouth and taste satisfaction. It is a very heavy machine and not small, mine is permenently out on a kitchen trolley with wheels. I even made a cover for it. When I moved house, I took it myself in my own car and carried it in, was not going to risk damage


If you buy second hand then make sure you get the necessary bits: 2 stirrers, one metal bowl, a small screw fitting that goes on top of the stirrer (very important), a little alcohol measure and a special scraper to get the ice cream out and there is a lid

pattypan4

ooh you did set me off op. I have been out and bought ingredients for 2 frozen delights. I have the gaggia with the yellow bits btw, I always clean it out properly and never overload it, 600ml max. It will see me out.


I am now churning a yoghurt mix, made up recipe, a yeo greek yoghurt (full fat the 450g size) a small carton of d cream because I bought too much, a punnet of fresh raspberries and a dollop of caster sugar. I don`t doubt that this will be lovely frozen and it means that I have something to satisfy my pudding tooth

Tonight I will make the 3 egg yolk custard for ice cream and cool in the frdge overnight, after cooling first with some ice in a bowl. Tomorrow will churn. Now I need to take something out of the freezer to make room. Doh I will have to make meringues with the egg whites but they do keep for weeks in an airtight box

Slinky

blackstar wrote: »

Thanks, can you adjust the overrun on the gaggia gelatiera? I think you can get a used one for about £150 or new one for around £300.

Hoping to get my ice cream like this:

https://www.youtube.com/watch?v=5ATcYJFxUjs

Maybe theres a cheaper ice cream machine that allows you to adjust the overrun?

There's no such thing as an overrun on a gaggia gelateria. That machine you are looking at is pumping air into the icecream as it is being dispensed. The gaggia is making icecream in an aluminium bowl which is surrounded by a refridgeration unit, and a paddle rotates in the middle of the bowl to churn the icecream. As I mentioned above, the nearest you will get to whippy is when it's not quite set, and even then it will melt really quickly as it doesn't have the commercial chemicals in it.


I don't think you can buy new gaggia machines, I was looking for a spare part a while ago and did some investigation, gaggia only seem to make coffee makers now.

thriftwizard

I too have a Gaggia Gelatiera, found a few weeks back in a charity shop, reduced from £50 to £35, and it's just plain wonderful. Bargain of a lifetime!

Some of DD2's ice-creams have come out rather firmer than she'd like, because she keeps trying to cut down the sugar. Which is actually doing something important to the structure of the resulting ice-cream - lowering the freezing point, I think - not just providing sweetness! We've come across a number of Gelato recipes which involve whipped egg whites, which would obviously add air & softness, but haven't tried any out yet although we have plenty of eggs, keeping chickens. At the moment we're very happy with the ice-creams & sorbets produced from bargain fruit at our local market.

Slinky

Well done thriftwizard, what a bargain!


I've used xylitol instead of sugar with some success. If you try using this, xylitol is generally grainier than caster sugar, so I warm the milk and melt the xylitol in it rather than just stirring it in.


I hope you have many years of happy ice cream making!

VfM4meplse

blackstar wrote: »

Thanks, can you adjust the overrun on the gaggia gelatiera? I think you can get a used one for about £150 or new one for around £300.

:shocked:

That is some commitment to ice cream!

pattypan4

yes, its a fab machine, some people spend far more than that on booze in a year, I do not drink and I spent it on a gelataria, must have had the cost back over and over. You just cannot buy ice cream as nice or of such good quality


Re hardness of ice cream, I have tried in the past with more milk etc and the ice cream is too hard to scoop. I made the vanilla ice cream with 3 egg yolks, 300ml of double cream, 300 ml full cream milk, 115g caster sugar and a vanilla pod and that is all, no fructose, agars any chemicals. I was the one who cleaned the paddle off when the full container was safely in the freezer and the result is gorgeous. OP if you can serve it quickly then you get that lovely soft texture without the potential bacteria that can lurk in commercial pumping machines

blackstar

Is overrun the same thing as churn? Is there a overrun button? I know overrun is the amount of air added to the ice cream.

blackstar

Does the Gaggia Gelatiera have a air pump which you can adjust to increase the amount of air pumped into the ice cream?