Ice-cream freezer

An ice-cream freezer is a ustensil of Cuisine making it possible to carry out ice creams and sorbets.

Principle

An ice-cream freezer makes it possible to descend the temperature from a preparation while avoiding the crystal formation. The usual method is to harness the preparation during its cooling.

Various types of ice-cream freezers

  • the simple ice-cream freezer, which one places at the Congélateur
  • the autonomous ice-cream freezer, which lays out of its own system of Réfrigération
  • the ice-cream freezer with accumulation: it stores the cold thanks to a saline solution placed at the freezer in advance and which restores the cold during the treatment by turbine action of the preparation. The solution is then is contained in a disc which is placed at the bottom of the bowl of the ice-cream freezer, that is to say in the walls of the bowl.


Use of a simple ice-cream freezer

  • Remplir récipent it with the preparation
  • Placer the ice-cream freezer with the freezer, in direct contact with the wall
  • Brancher with the current and to harness
  • After 30 minutes at 60 minutes, the blades are raised. To pour the ice cream in a container
  • Placer récipent it with the freezer, without contact with the wall, to preserve the crémeux aspect of the dessert frozen

Use of an ice-cream freezer with accumulation

  • To place the saline solution at freezer 18 to 12 midnight before carrying out the preparation.
  • Remplir récipent it with the preparation
  • Brancher with the current and to harness
  • After 30 minutes at 60 minutes the preparation took. To pour the ice cream in a container.
  • Placer récipent it with the freezer, without contact with the wall, to preserve the crémeux aspect of the frozen dessert.

Remarks

  • the ices are preserved in general at a temperature of - 6ºC. The freezers being often regulated much low, it can be necessary to leave it 5 or 10 minutes to room temperature or to put the ice to refrigirator 20 to 30 minutes before consuming it.

  • Herve This showed that it was not necessary to use an Ice-cream freezer to avoid crystallization: a fast cooling with the Azote liquid allows the same result: Molecular Gastronomy: A spectacular experiment

  • One can also carry out sorbets and ices thanks to an apparatus which mixes and emulsifies a cold block in advance (Pacojet).

Receipts

simple Sorbet starting from syrup the commercial

Ice creams

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