August 27, 2008

A Ball or a Box

The New ice cream maker Ball in US
vs
With the unique Original Play & Freeze Ice Cream Maker Ball, you can make ice cream anywhere! You don't need electricity, just add ice and rock salt in one end and ice cream mix in the other end-then have a ball as you shake it, pass it or roll it!
The ice cream mix can be as simple as cream, sugar and vanilla.
All you need is:
Ice & Rock Salt
Cream, Sugar & Vanilla
A Group of friends to have a ball



A similar ice cream maker like our shake n freeze ice cream maker BOX

Have a BOX ,rather a ball
what makes the difference of a Ball and a Box.
check out the customers comment click

The ic maker Ball is for you to roll and play around!
Sounds eazy,imagine you rolling a large coconut for 10-15minutes....to make ice cream.=p
who wants that....you break a toe if u kick it...and iff u making the ice cream by ur self???
whose gona play with u???
and the most important isue we consider...the quality..
because the ice cream mixture were not stir most of the time.....most of it freeze at the wall...
you dont get a smooth product at the end! u'l end up soupy and hard ice cream.

Thats why most of the people choose a B0X rather than a Ball.
Ice cream maker box will not need so much energy,just have to shake and to
stir once in a while! Not like having a ball for exercise!
The quality of our Box produce,is smooth and balance ice cream.

Basic Vanilla Ice CreamImage Preview
Base for most of the ice cream.
Use this recipe.

Milk and cream Half Half 200ml +1 ½ teaspoons vanilla + 2 tablespoons sugar*=vanilla ice cream
Using half milk and half cream makes a creamy n smooth
ice cream.

Half Half ?
half half means using 50% milk and 50% cream
100ml milk+100ml cream=200ml
just mix the milk and cream,no cooking needed!
Variations (add to vanilla recipe)
exp.banana or strawberry puree,milo or cocoa,yogurt....




Sin chew 7/27/2008





Sin chew newspaper 12/4/2008



NEW

New DIY Ice cream freezer bowl
Just put this bowl into the freezer overnight....put in your ice cream mixture the next day and have some delicious ice cream.stir once in a while and have fun with our DIY ice cream freezer bowl today!
RM160
Order now!




We only sell DIY's
We only sell Diy ice cream makers, no automatic electrical ice cream maker we selling.
There is lot of people who loves DIY cooking rather than using some high tech Equipment.
Me myself loves DIY cooking,there is so much fun in DIY ,well although i am a chef...i used lots of high tech equipment like a super high tech Convection oven computesied,blast freezer.....and more...but when comes to home cooking,i'l use a whisk to whip up my chiffon or butter cake instead using a automatic mixer....is so much fun when i use just my whisk......
cooking is about fun! enjoy the process,you will never complain about how long you take to prepare a food because you love cooking....



















August 23, 2008

strawberry ice cream
simple.




ingredient.
100ml whipping cream
100ml milk
a bowl of strawberry
2tablespoon sugar

method.
mash the strawberry and sugar with a fork or blender if you wish to have a smoother mixture..i prefer with a fork to have some texture.
mix in the cream n milk,chill.
ready to pour in ice cream maker.



Where can i get whipping cream?
Image PreviewCream=where can i get cream?the supermarkets Here will have
(Qiant,mydin,carefour,cold storage,jusco,tesco)
Which area?....it is near the place where u get Yogurt,cheese,milk and vitagen.
the dairy product area..the display chiller...
Its written Whipping cream....Brand such as Arla and some other brand..it comes in
200-250ml....or 1 liter......the packing is paper card board.tetra.the 200ml can cook for
3-4 person..cost you 5-6ringgit for the cream.the whipping cream below is for topping,not for mixing ice cream mixture or sauce.Dont get the wrong 1 because they place together with the paper packaging once.
Image Preview
TO find out more about the cooking ingredient.click ice-cream-chef.blogspot.com








August 19, 2008

How to USE

Follow Video step 1,2,3,4 to use
Shake n Freeze Ice Cream Maker


Step 1,2,3

check Video center for more videos
click and wait for 3 minute to play video.

Step 4

2 cups of strawberry yogurt.



To start the Ice Cream Maker you need

(check Ingredient Specification for better result)




Follow step 1,2,3,4 to use Shake n Freeze Ice Cream Maker












Step 1)
Take out the stainless steel container.Put the 2 cup of
ice follow by salt and water into the wooden box.




Step 2)
Insert the steel container into the box. Shake it well and let it "warm up" for 5minute.
Shake it once in a while.(SHake it with the motion of moving it front and back on table)
Hold the tip to shake.




Step 3)
After 5minute,the bowl should be freezing.shake again.You can test it by putting a drop of
water on the bowl,it freezes immediately.You can pour in your ice cream mixture when it is freezing.





Start making Ice cream


Step 4)
Pour in your ice cream mixture,start to stir the ice cream mixture once in a while.The ice cream mixture will start to freeze at the bottom.Stirring the ice cream constantly gives you a smooth result.Shake the box once in a while to have a faster freezing result.Takes 10-30 minute depend on how much you pour in.maximum 400ml.
Refill more ice when most of the ice are melted.Dont have to pour away the water.
When the bowl start to float on the water,you can spin the bowl instead of shake the box.As long as the water is moving it will freeze.
Rinse with water after use.wipe dry.





To shake
The reason to shake the box is to mix the salt,ice and the water evenly....Every time you shake the box,the freezing power increase....You can see when the ice cream mixture is pour in to the bowl and you start to shake it.Use Your spoon to scrap the bottom of the bowl,you will see the mixture harden at the bottom faster every time you shake it.

To 'warm up'
You need to "warm up' the Shake n Freeze Ice cream Maker 5 Minutes...
Just like using the oven,you need to warm up before you start to bake.
You need to rise the temperature of the oven,same as this Ice cream Maker.
Is very important to "warm up".
Do Not tent to add more water to this ice cream maker ratio.More water will cause the freezing power week.


To stir
A electric ice cream maker will have a paddle to churn automatically in a freezing container.In this case,the spoon will substitute the electrical paddle.
Scrap the ice cream mixture constantly gives u a smooth result.This process involve scrapping the harden mixture and mix it with the soft mixture .At the end you will have a smooth paste=ice cream.This process also involve the formation of Air pocket.The ice cream mixture form little air pocket during the process of stirring.
Read Rules of ice cream


First time Using
For the first few time using,practice Shake n Freeze ice cream maker with less than 200ml or better if you practice with 1 or two cups of Dutch lady yogurt.Well this yogurt taste fantastic to make yogurt ice cream but try not to use Fat free,it taste so bad without fat..
You need to understand how this Ice cream maker works to have a better result.
Practice more to understand , when you have become an expert to use this ice cream maker, is gonna be so much fun.






Rules of making ice cream

Preparation of the Ice Cream Mixture

The mixture (unfrozen ice cream)contain egg has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.

Read creme anglaise base of ice cream mixture


Aging the Mix

The cooked ice cream mixture is best if it is aged (stored in the refrigerator) for overnight before the freezing process . This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours.


Freezing the Mix

The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Freeze the mix for 20 to 40 minutes in the ice cream maker. The ice cream will be softly frozen.It is still not a serving consistency. Remove it from the ice cream maker and transfer it to a container. Ice cream should be allowed to harden in the coldest part of your freezer for several hours for a better serving consistency.




Check structure of ice cream to know more about ice cream

History

The History of this Ice cream making technics

White Mountain 6 Quart Hand Crank Ice Cream Maker
Hand Crank Ice Cream Maker

This is the traditional ice cream maker,using ice to freeze the ice cream mixture.For few hundred before the electrical ice cream maker was invented,ice was use to freeze the ice cream mixture.
Until now most of the cooks still like this type of ice cream maker because it need no electric supply and it is really fun to work with such a simple equipment.This is a really cool ice cream maker for now days.You can use it for 10 to 20 years without having any problem with it. Is just like having your grandma's cast iron pan past to the next generation.Non stick pan will not be as good as my grandma's cast iron pan.

This version of ice cream maker have a huge capacity,well it also need at least a liter of ice cream mixture to run.It is suitable for big groups of peoples making big batch of ice cream.Most important thing is for advance cooks,you don't' wanna end up big tabs of Failed ice cream.

The Production of this traditional ice cream maker are getting lesser in Europe.
The latest Upgrade of this type of ice cream maker is the shake n Freeze ice cream maker.

shake n freeze ice cream maker

The size of this latest version ice cream maker are much more smaller.It suits the beginner for learning the ice cream making.It produce ice cream enough for 4-5 person.Plus it is really cheap,Rm75.The Hand crank ice cream maker cost you at least Rm250.




FaQ




Question

Solution

Reason

the ice cream texture were too soft?

Did you shake the box once in a while?

Did you add 4 big n full tablespoon of Salt?

Did u put too much Water?

Do you still have ice in the box?

Shake the box once in a while will freeze the ice cream better.

putting more salt will freeze better,be generous with the salt..1kg/80cent.is cheap.

do not put more then 1/3 cup of water..less water will be good

refill the ice when 50% of the ice are melted.



Do i need to stir all the time?








no! just scrap the harden part at the bottom to mix with the soft one when it is freezing.

do not stir and stir if the ice cream is not freezing at the bottom !


What kind of ice is suitable?

cube ice, tube ice, crush ice

The ideal size is the shape of 50cents or 20cents.Not too big. It takes longer time to freeze if the ice is bigger.

The first 2 cups of ice are almost melted. Should I refill ice?

Refill a cup of ice whenever the ice is melting.

You need to refill the ice if you wish to continue making ice cream.

Does it need to refill water into it?

No

The ice melts into water. You don’t have to add any water.

Do I need to shake the box frequently?

Yes .frequently

Shaking the ice cream maker results a better and faster freezing.

How long to freeze 400-500ml of ice cream mixture?

Roughly 40-50minutes.

Higher fat content in the mixture will freeze faster than the low fat mixture.

It is not freezing After I refill 3 cups of ice.

.Add a tablespoon of salt

. The percentage of salt reduced when the 3rd cup of ice added

How should I clean the ice cream maker?

Rinse the wooden box with water. Wipe dry. Soap the steel container.

Shake the wooden box to remove excess water. Dry it with kitchen tower. Do not soak in water for days.

How much ice to refill each time?

.Roughly a cup of ice

.The stainless steel container will not be able to contact with the water if the ice is too much.(water is the conductor,the container will not be able to freeze without touching the water)

Can I use other than table salt?

yes



Any salt will do. Add a little more with the salt.

Structure of Ice cream




Structure of Ice cream

Fats,sugar,milk solid,emulsifier,air


The fat component adds richness of flavour, contributes to a smooth texture with creamy body and good meltdown, and adds lubrication to the palate as it is consumed. The milk solids-not-fat component also contributes to the flavour but more importantly improves the body and texture of the ice cream by offering some "chew resistance" and enhancing the ability of the ice cream to hold its air. The sugars give the product its characteristic sweetness and palatability and enhance the perception of various fruit flavours. In addition, the sugars, including the lactose from the milk components, contribute to a depressed freezing point so that the ice cream has some unfrozen water associated with it at very low temperatures typical of their serving temperatures, -15o to -18oC. Without this unfrozen water, the ice cream would be too hard to scoop.


The emulsifiers are a group of compounds in ice cream which aid in developing the appropriate fat structure and air distribution necessary for the smooth eating and good meltdown characteristics desired in ice cream. Emulsifiers are characterized by having a molecular structure which allows part of the molecule to be readily solubilized in a polar compound such as water, and another part of the molecule to be more readily solubilized in non-polar solvents such as fats. As a result, emulsifiers reside at the interface between fat and water, and lower the free energy or tension associated with two immiscible liquids in contact with each other. Their action will be more fully explained in the section below on emulsions and foams.The original ice cream emulsifier was egg yolk, which was used in most of the original recipes.

The stabilizers are a group of compounds, usually polysaccharides, that are responsible for adding viscosity to the unfrozen portion of the water and thus holding this water so that it cannot migrate within the product. This results in an ice cream that is firmer to the chew. Without the stabilizers, the ice cream would become coarse and icy very quickly due to the migration of this free water and the growth of existing ice crystals. The smaller the ice crystals in the ice cream, the less detectable they are to the tongue.Gelatin, a protein of animal origin, was used almost exclusively in the ice cream industry as a stabilizer but has gradually been replaced with polysaccharides of plant origin due to their increased effectiveness and reduced cost.


Air - Ice Cream Key Ingredient

Air is possibly the most important ingredient of all in ice cream. It wasn't until I got involved in actually making ice cream that I ever thought about this! The truth is that without air, ice cream would just be solid with no visual appeal and no inviting texture.

The best quality ice cream has the least air in it – around 20 percent. In fact, in most countries there is actually a legal limit as to how much air commercial ice cream can contain. As I understand it, the limit is generally accepted as being 50 percent.

When making your homemade ice cream, bear in mind that how much you beat it (hand method) or how long you churn/freeze it for (electric ice cream maker) will affect how much air goes into it.

The wonderful thing about making your own ice cream is that you can experiment with this idea and find out for yourself just how much your ice cream's taste and texture is affected by the air you mix into it.

Ingredient Specification

ICE, SALT, WATER

The 3 important ingredient to start this Ice cream maker.


Rough Measurement




Actual Measurement

450gm

Ice cube

(400gm more for refill)

80gm

salt

80ml

water


The actual measurement gives you a accurate results.For the first time you may use the actual measurement to know how much the rough measurement have.



1)ICE

Put roughly two drinking cups of ice cube into the box,the ice should have a flat layer at the bottom to cover most of the surface.A few more cups to refill.You can use cube or tube ice or other shapes.The size should not be too big.


NO=Too much ice


Yes=A flat layer

Two slab of ice=2 cups





2)Table Salt
Sprinkle the Table salt on the ice...You can use other kind of salt,preferably table salt .always keep lots of salt with you.Store it in a bottle or container.1kg of salt only cost you 70cent ,so be generous with the amount of salt you put in the ice cream maker.4 full tablespoon of Table salt salt.Putting less than this amount of salt will cause the freezing power to be weak and slow.






Left=Rock salt Right=table salt






3)Water
Put half a cup of water into the ice after putting the salt.
DO not put more than half a cup of water into the ice cream maker.
















August 18, 2008

Ice cream maker in market

High quality, authentic flavoured, traditional turkish ice creammade from goat milk packed in differ


White Mountain 6 Quart Hand Crank Ice Cream Maker

White Mountain 6 Quart Hand Crank Ice Cream Maker

Rival Ice Cream Freezer. This wood tub with a maple finish features a hand crank and stainless steel, 6 Qt Can. (Formerly known as "White Mountain Freezer)
Sellers Found: 11
Available Since: Oct 13, 2004
Lowest Price: $136.9
Capacity - 6 Quarts
Height - 21 inches
Width - 11 1/2 inches
Depth - 11 1/2 inches


This is a Traditional Hand crank ice cream maker. Minimum 1000ml ice cream mixture to start this ice cream maker. Few kg of ice.and salt. For big capacity of ice cream making. 250-300ringgit.

The latest ice cream maker ball invented in us

.

1. Fill the ice end with as much ice as possible, then add 1/2 cup of rock salt.
(MEGA: Add 3/4 cup of rock salt). The lid should be hand tightened - do not use the wrench!

2. Mix up your ice cream ingredients in a container, then pour mix into the end with the metal cylinder, leaving about an inch for expansion at the top. Hand tighten the lid.
3 Have a ball! Shake, roll and pass it around as you mix and freeze the ingredients. Its not necessary to shake the ball...just motion will do it!






Most Helpful Customer Reviews


311 of 325 people found the following review helpful:
1.0 out of 5 stars I'm not unreasonable, but this sucks., November 5, 2005
I'm not unreasonable, but I'm apparently the only one who thought this ice cream ball was crummy. I bought it for my three young children and I to make ice cream, and found it to be a pain. First, the capacity is only 2 cups, which is not a lot. Second, ice cubes from a standard ice cube tray are too large to fit into the opening for the ice and salt. You either have to have a crushed ice ice maker, purchase comercial ice or spend 15 minutes crushing the ice with a meat tenderizer mallet, like I did. I hoped that 5 ice trays of ice would be enough ice, but you need at least twice that much to keep the ball filled for the time required.

The instructions for the ball say that after ten minutes of mixing, to stir the ice cream. Sounds easy, but after you pry the lid off (with a special wrench they include with the ball so the ice cream mix can splatter everywhere) you have less than a 3 inch diameter to stir ice cream which is liquid on the inside core and frozen solid on the metal wall of the chamber six or seven inches deep. But wait, don't use anything metal to chip the rock hard stuff into the liqid stuff! I tried a silicon spatulta, a wooden spoon, and eventually took the silicone head off the first spatula and scraped the sides with the wooden handle wedge. (My neighbor and I both tried making ice cream and stiring every 5 minutes instead, didn't help to hard ice cream mixing very much.)

Of course, you get ice cream dripping down the sides, but the ball has little raised decorative ledges that catch the drips and funnel them into tight angled crevices that you need to use a mashed up paper towel corner, or a sharp knife tip with a dishcloth stretched over it to get out so you don't end up rolling sticky ice cream batter into what ever surface you are playing with the ball on. There are mini chocolate chips stuck in some of those grooves I haven't been able to get out after multiple washings, as well.

If you get this far, the end result is not very creamy or very smooth. We tried rolling, shaking, tossing, in many different combos and still couldn't get smooth textured ice cream. The recipes enclosed that I tried tasted cheap and not like any ice cream I'd pay for twice. I tried my own recipes, but the inability to mix adequately through the small opening into the deep canister made for hard crystal type lumps.

Overall, it may be a fun novelty for children, but it is a pain in the rump to use. You can do the same thing for a lot less with the same 2 cup capacity with a gallon and quart ziplock bag and just squishing it. I wish we had put the thirty bucks towards a hand crank or electric freezer, instead.
Comment Comments (10) | Permalink | Was this review helpful to you? YesNo (Report this)




148 of 159 people found the following review helpful:
4.0 out of 5 stars Have a Ball!! (and make ice cream), May 18, 2006
By L. Keller (Kansas City) - See all my reviews
(REAL NAME)
I received the Ice Cream Ball (in Green) for Mother's Day after I mentioned it would be fun to have when I saw it on the Food Network. Even though it does not make a large amount of ice cream, it makes enough to satisfy one's cravings without going to all the trouble of a normal ice cream maker. You put ice and rock salt in one end and the ice cream mix in the other. I made vanilla the first time. Then my family and I went outside and rolled the ball, tossed it short distances to one another (it is much too heavy with all the ice to throw far,) and generally shook the heck out of it. I did have to drain the melted ice once and refill with more ice and rock salt. After 20-25 minutes I opened the ice cream container and ice cream had been made. It was a little soupy in the middle, but I had to scrape the sides to get the solid portion out. If I would have "played" with the ball a little more all of the mix would have been solid. This method of making home-made ice cream definately would not work for a large number of people or a b-day party. But it works to satisfy a craving for 1-3 people. I guess you could say that you burned enough calories making the ice cream, that you should not feel guilty eating it!!
Comment Comment (1) | Permalink | Was this review helpful to you? YesNo (Report this)




129 of 145 people found the following review helpful:
2.0 out of 5 stars neat idea, just doesn't work well, July 3, 2006
I got this for Christmas, and finally got around to using it this summer. It's a great idea (one of the 2 stars), and on the box it looks very easy to just kick or toss around and make ice cream! However, it is HEAVY once it is loaded with ice, salt, and cream ingredients. If you tried to kick it, you'd break a toe. It's quite a workout to toss around, which can be a good thing, so there's the other star.
However, after a half hour of hard work, we ended up with some soupy sweet cream in the middle of the container (softer than a milkshake) and some rock-hard ice sort-of-cream around the edges. It was difficult to get the hard parts off the edges of the container, and even though anything with that much fat and sugar has to taste good, the texture left a lot to be desired.
No stars for the actual ice cream part of this ice cream maker. Get a nerf ball instead if you want something to throw around, and buy some "slow churned" ice cream that's healthier and tastes much better.

RM3000

An electric ice cream maker
Built in freezer