tag:blogger.com,1999:blog-60068783062875558152024-02-19T03:25:26.092-08:00Ice-cream-maker.blogspot.comThis is a Ice cream Maker.
It was a bulky wooden bucket,traditional ice cream maker. but now it is renew to be a mini portable Ice cream Maker.Ice Cream BOXShake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-6006878306287555815.post-55716791008777055692008-08-27T21:24:00.000-07:002008-12-20T07:57:17.592-08:00A Ball or a Box<span style="font-size:180%;">The New ice cream maker Ball in US</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QpaFFsXlooYi7aaZSKvLDYbYs24JFH6TrkMzzO24L7CVINq5yFGfUNBpBECp36EodqbMeeDmsoe0SMo_mHVyIgsg11igbxbov-DG646-jqSdlN6jHZp7HkTp1kbDorLgWofItBjh4mY/s1600-h/box"><img id="BLOGGER_PHOTO_ID_5280394020455705202" style="width: 190px; height: 153px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QpaFFsXlooYi7aaZSKvLDYbYs24JFH6TrkMzzO24L7CVINq5yFGfUNBpBECp36EodqbMeeDmsoe0SMo_mHVyIgsg11igbxbov-DG646-jqSdlN6jHZp7HkTp1kbDorLgWofItBjh4mY/s400/box" border="0" /></a> <span style="font-size:180%;"><span style="color: rgb(255, 0, 0);">vs</span> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt1I8Nih0QNXeEujA6bYlpmBstddxG9cZOKrGlERTQMnCBslkQAO6A9aocAZDVGnmfZBL1eDvVHe5NZeeSeQUkBqhrqX4TaX87_eLQM14oTWpnBp67f7UH8UCAYO3qcQx_SuSK_K5SSU/s1600-h/large_green.jpg"><img id="BLOGGER_PHOTO_ID_5280386777005999842" style="width: 222px; height: 206px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt1I8Nih0QNXeEujA6bYlpmBstddxG9cZOKrGlERTQMnCBslkQAO6A9aocAZDVGnmfZBL1eDvVHe5NZeeSeQUkBqhrqX4TaX87_eLQM14oTWpnBp67f7UH8UCAYO3qcQx_SuSK_K5SSU/s400/large_green.jpg" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxMlCtRnwfWuUMM-XVcSLWNI7f5toY0H2uJCSaWrxVxdUxK1lOPv_ofzfjRn0IUD92wfzlTHPQF-c30K4X_hnAYAJNrSoJha4AATmcNveF4YLn3MBnmL0ylAGf4qmvpC8GH3roqiaS6w/s1600-h/new2.JPG"></a><br /><span style="font-size:85%;">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!<br />The ice cream mix can be as simple as cream, sugar and vanilla.<br />All you need is:<br />Ice & Rock Salt<br />Cream, Sugar & Vanilla<br />A Group of friends to have a ball</span><br /><br /><br /><span style="color: rgb(255, 0, 0);font-size:180%;" >A similar ice cream maker like our shake n freeze ice cream maker BOX</span><br /><span style="color: rgb(255, 0, 0);font-size:180%;" ></span><br /><span style="color: rgb(255, 0, 0);font-size:180%;" >Have a BOX ,<span style="font-size:100%;">rather a ball</span></span><br />what makes the difference of a Ball and a Box.<br />check out the <a href="http://ice-cream-maker.blogspot.com/2008/08/ice-cream-maker.html"><span style="color: rgb(255, 0, 0);">customers comment click<br /></span></a><br />The ic maker Ball is for you to roll and play around!<br />Sounds eazy,imagine you rolling a large coconut for 10-15minutes....to make ice cream.=p<br />who wants that....you break a toe if u kick it...and iff u making the ice cream by ur self???<br />whose gona play with u???<br />and the most important isue we consider...the quality..<br />because the ice cream mixture were not stir most of the time.....most of it freeze at the wall...<br />you dont get a smooth product at the end! u'l end up soupy and hard ice cream.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Thats why most of the people choose a B0X rather than a Ball</span>.<br /><span style="font-weight: bold;">Ice cream maker box</span> will not need so much energy,just have to shake and to<br />stir once in a while! Not like having a ball for exercise!<br />The quality of our Box produce,is smooth and balance ice cream.<br /><br /><span style="color: rgb(255, 255, 51);font-size:180%;" >Basic Vanilla Ice Cream</span><a href="http://sg.wrs.yahoo.com/_ylt=A0S0zvmROzpJeh8BKzUu4gt./SIG=13086frti/EXP=1228639505/**http%3A//www.gourmandines.com/fooditems/image_dairy_food/whipping_cream_1l.jpg" target="_top" class="yschthmb" id="yschthumb"><img style="width: 86px; height: 132px;" alt="Image Preview" src="http://www.gourmandines.com/fooditems/image_dairy_food/whipping_cream_1l.jpg" border="1" /></a><br /><span style="font-weight: bold;">Base for most of the ice cream</span>.<br />Use this recipe.<br /><br /><span style="font-size:180%;">Milk and cream</span> <span style="color: rgb(255, 0, 0);">Half Half</span> 200ml +1 ½ teaspoons vanilla + 2 tablespoons sugar*=vanilla ice cream<br />Using half milk and half cream makes a creamy n smooth<br />ice cream.<br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Half Half</span><span style="font-weight: bold;"> ?</span><br />half half means using 50% milk and 50% cream<br />100ml milk+100ml cream=200ml<br />just mix the milk and cream,no cooking needed!<br />Variations (add to vanilla recipe)<br />exp.banana or strawberry puree,milo or cocoa,yogurt....<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D6bR5i_xNcGkC4bfrMcNmnDhyphenhyphenqt7xNUC3j87Z3DayDi5-AFWjigp0zpIKLggtcLgGZOQSSZb5ofUe6wOJbEjUCWQO_-DRHv2Qj-WwAMH7Q8nBsfYU8m8mnssk3Zo0TFycylfnBbjbJs/s1600-h/house+paint.JPG"><img id="BLOGGER_PHOTO_ID_5280251491575433266" style="width: 254px; height: 212px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D6bR5i_xNcGkC4bfrMcNmnDhyphenhyphenqt7xNUC3j87Z3DayDi5-AFWjigp0zpIKLggtcLgGZOQSSZb5ofUe6wOJbEjUCWQO_-DRHv2Qj-WwAMH7Q8nBsfYU8m8mnssk3Zo0TFycylfnBbjbJs/s400/house+paint.JPG" border="0" /></a><br /><br /><span style="font-weight: bold;">Sin chew 7/27/2008</span><br /><h4 class="redhighlight"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6bfB2atVaSTx4iCcQuchwYOg31AncBIos2C9y1jogQZixKNvptI0n1gB9GVFgn4F3sa3E-by1fIhZRT5Wev4kd1bJeDECWmZ6k_VX5f795g_Kl0B2OP8Zfe_H8HAUiuPNT1tShhWX4U/s1600-h/07122008812.jpg"><br /></a></h4><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWIycfPRUXoXtC4fQyx6N2VmLaAOyUzhJpvXl1LhsrM_-4-PyAtPbGzNQAmHAJS93b81muYWm3_ooAIs7yGCk6HYUGHO7h28Yti_Ree3K6LOSkFFr_wm82jaFxWrMmRDwngSY6ltcz4k/s1600-h/07122008813.jpg"><img id="BLOGGER_PHOTO_ID_5276913849459144178" style="width: 400px; cursor: pointer; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWIycfPRUXoXtC4fQyx6N2VmLaAOyUzhJpvXl1LhsrM_-4-PyAtPbGzNQAmHAJS93b81muYWm3_ooAIs7yGCk6HYUGHO7h28Yti_Ree3K6LOSkFFr_wm82jaFxWrMmRDwngSY6ltcz4k/s400/07122008813.jpg" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Sin chew newspaper 12/4/2008</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQziuVNlnYv-Y_mb_VilIowz431fAcQ-2zmVj-htaYopEPMMp0u2d2KUk4pIMzDduNTckmUr6GamRKeKAaRqIugxtHiD4_l1NxdA4qSxdFo77UAzboJZnuaXeanpmbbL2a4AYahaeCz4/s1600-h/07122008802.jpg"><img id="BLOGGER_PHOTO_ID_5276910113895670402" style="width: 400px; cursor: pointer; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQziuVNlnYv-Y_mb_VilIowz431fAcQ-2zmVj-htaYopEPMMp0u2d2KUk4pIMzDduNTckmUr6GamRKeKAaRqIugxtHiD4_l1NxdA4qSxdFo77UAzboJZnuaXeanpmbbL2a4AYahaeCz4/s400/07122008802.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVy0fjMxsTtnHzFsf2WQn_OWF7kqSwDAb59arE-pj8ATvJCuhuX9zPKg2cZ9KDZLOeWazYNSYonvP7LP0UhB5QHm0d01IYb3fxs5XJzix1cct0LetEQZBpNWSQ3-9LC9SKM4oD9c7bU0/s1600-h/07122008799.jpg"><img id="BLOGGER_PHOTO_ID_5276910758341640834" style="width: 400px; cursor: pointer; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVy0fjMxsTtnHzFsf2WQn_OWF7kqSwDAb59arE-pj8ATvJCuhuX9zPKg2cZ9KDZLOeWazYNSYonvP7LP0UhB5QHm0d01IYb3fxs5XJzix1cct0LetEQZBpNWSQ3-9LC9SKM4oD9c7bU0/s400/07122008799.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LqJUSJ6Kmqoj-5Uyour0mhnU793pd8WPKdjOHp0BQ_IUjoVMkOiilp3YP2_UqF5VeDJByIDH9nKUtP6FQEVomYOPI188kadqh8K4YXWOqHuiFs8ghypaYdHh1j908365xfKW-WpHcYY/s1600-h/07122008804.jpg"><img id="BLOGGER_PHOTO_ID_5276909430353015554" style="width: 300px; cursor: pointer; height: 400px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LqJUSJ6Kmqoj-5Uyour0mhnU793pd8WPKdjOHp0BQ_IUjoVMkOiilp3YP2_UqF5VeDJByIDH9nKUtP6FQEVomYOPI188kadqh8K4YXWOqHuiFs8ghypaYdHh1j908365xfKW-WpHcYY/s400/07122008804.jpg" border="0" /></a><br /><span style="font-weight: bold;font-size:180%;" >NEW</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn-ltqlg3g2KlIdeeJcQFEKEJJxMdGWeVW236aRb0lETjRxmsjTmmxhSiBUqyN-Cpl0YkOVWl4GITY6-M84y4uYlLVbYYLB5T5wk4GBsMur5GtYnyjyBRDlSsHOKhH1N7Vn9kPkdFVqU/s1600-h/bowl.jpg"><img style="cursor: pointer; width: 280px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn-ltqlg3g2KlIdeeJcQFEKEJJxMdGWeVW236aRb0lETjRxmsjTmmxhSiBUqyN-Cpl0YkOVWl4GITY6-M84y4uYlLVbYYLB5T5wk4GBsMur5GtYnyjyBRDlSsHOKhH1N7Vn9kPkdFVqU/s400/bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5281891567387963266" border="0" /></a><br /><span style="font-weight: bold;">New DIY Ice cream freezer bowl</span><br />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!<br />RM160<br />Order now!<br /><br /><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">We only sell DIY's</span></span><br />We only sell Diy ice cream makers, no automatic electrical ice cream maker we selling.<br />There is lot of people who loves DIY cooking rather than using some high tech Equipment.<br />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......<br />cooking is about fun! enjoy the process,you will never complain about how long you take to prepare a food because you love cooking....<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><h4 class="redhighlight"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjfgJGO-NtQf-KGZkf_12plU3kvk4DdvgmorG-7jUIvGyII60bevpzqYUKQHwhvAzH-H5_PiDazMs9_RgV34lBn6oEoSdZobTsJvvyEwYAOo7Y4jidCEQxO19ldyAFQWTAh7jlviFVRE/s1600-h/ants.JPG"><br /></a></h4>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com9tag:blogger.com,1999:blog-6006878306287555815.post-43695597905952749252008-08-23T06:59:00.000-07:002008-12-06T21:24:37.364-08:00<span style="color: rgb(255, 0, 0);font-size:180%;" >strawberry ice cream<br />simple.<br /></span><br /><br /><span class="vier"><img style="width: 150px; height: 150px;" src="http://www.pacojet.com/html/images/applic/icecreams/strawberry_ice.jpg" border="0" /></span><br /><br />ingredient.<br />100ml whipping cream<br />100ml milk<br />a bowl of strawberry<br />2tablespoon sugar<br /><br /><span style="font-weight: bold;">method.</span><br />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.<br />mix in the cream n milk,chill.<br />ready to pour in ice cream maker.<br /><br /><br /><br /><div id="yschres"><span style="color: rgb(255, 0, 0);font-size:130%;" >Where can i get whipping cream?</span><br /></div><a href="http://sg.wrs.yahoo.com/_ylt=A0S0zvmROzpJeh8BKzUu4gt./SIG=13086frti/EXP=1228639505/**http%3A//www.gourmandines.com/fooditems/image_dairy_food/whipping_cream_1l.jpg" target="_top" class="yschthmb" id="yschthumb"><img style="width: 86px; height: 132px;" alt="Image Preview" src="http://www.gourmandines.com/fooditems/image_dairy_food/whipping_cream_1l.jpg" border="1" /></a><span style="font-weight: bold; color: rgb(255, 0, 0);font-size:180%;" >Cream</span>=where can i get cream?the supermarkets Here will have<br /><span style="color: rgb(255, 0, 0);"> (</span><span style="font-weight: bold; color: rgb(255, 0, 0);">Qiant,mydin,carefour,cold storage,jusco,tesco</span><span style="color: rgb(255, 0, 0);">)</span><br />Which area?....it is near the place where u get Yogurt,cheese,milk and vitagen.<br />the dairy product area..the display chiller...<br />Its written <span style="color: rgb(255, 0, 0);">Whipping cream</span>....Brand such as Arla and some other brand..it comes in<br />200-250ml....or 1 liter......the packing is paper card board.tetra.the 200ml can cook for<br />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. <img src="file:///C:/DOCUME%7E1/KHERWE%7E1/LOCALS%7E1/Temp/moz-screenshot-39.jpg" alt="" /><br /><a href="http://sg.wrs.yahoo.com/_ylt=A0S0zviDPTpJdk4BRgMu4gt./SIG=1330uhr2k/EXP=1228640003/**http%3A//www.gourmandines.com/fooditems/image_dairy_food/whipping_cream_spray.bmp" target="_top" class="yschthmb" id="yschthumb"><img alt="Image Preview" src="http://www.gourmandines.com/fooditems/image_dairy_food/whipping_cream_spray.bmp" border="1" height="100" width="54" /></a><br />TO find out more about the cooking ingredient.click <a href="http://ice-cream-chef.blogspot.com/">ice-cream-chef.blogspot.com</a><br /><br /><span style="font-weight: bold; color: rgb(255, 0, 0);font-size:180%;" ></span><br /><br /><a name="6026386239327379072"></a><h4 class="redhighlight"><br /> </h4><h4 class="redhighlight"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjfgJGO-NtQf-KGZkf_12plU3kvk4DdvgmorG-7jUIvGyII60bevpzqYUKQHwhvAzH-H5_PiDazMs9_RgV34lBn6oEoSdZobTsJvvyEwYAOo7Y4jidCEQxO19ldyAFQWTAh7jlviFVRE/s1600-h/ants.JPG"><img style="cursor: pointer; width: 246px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjfgJGO-NtQf-KGZkf_12plU3kvk4DdvgmorG-7jUIvGyII60bevpzqYUKQHwhvAzH-H5_PiDazMs9_RgV34lBn6oEoSdZobTsJvvyEwYAOo7Y4jidCEQxO19ldyAFQWTAh7jlviFVRE/s400/ants.JPG" alt="" id="BLOGGER_PHOTO_ID_5261744403393171938" border="0" /></a></h4><br /><br /><span style="color: rgb(255, 255, 102);font-size:130%;" ><br /><br /></span>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com2tag:blogger.com,1999:blog-6006878306287555815.post-12709981311407177802008-08-19T19:19:00.000-07:002008-12-27T22:43:58.852-08:00How to USE<span style="font-size:130%;">Follow Video <span style="font-weight: bold;">step 1,2,3,4 </span>to use<br />Shake n Freeze Ice Cream Maker</span><br /><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Step 1,2,3</span><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='280' height='232' src='https://www.blogger.com/video.g?token=AD6v5dyj0nZiQvOpyks60SH9su_RcbGP8aedb4gYOhgkNLbkFPA8J5I_YeirjUQ4s4YwZ5dVMDCSge2A2U0I1Lrztw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><span style="font-size:78%;">check <a href="http://ice-cream-maker.blogspot.com/2008/11/blog-post_01.html">Video center</a> for more videos<br /><span style="font-size:130%;">click and wait for 3 minute to play video.</span><br /><br /></span><span style="font-weight: bold;">Step 4</span><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='272' height='226' src='https://www.blogger.com/video.g?token=AD6v5dyfy5zrZvR5kWTbaE2RDE3HtnXppW7ezhbJBdoD8xmGVNc3dxod5itvH4QtBCk-XBfR_CGj9HfYyTUqZR597g' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />2 cups of strawberry yogurt.<br /><br /><span style="font-size:78%;"></span><br /><br /><span style="font-size:130%;">To start the Ice Cream Maker you need</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHLypOQkN7U_Uc9SfqQKhapeBe6qaGA8k18VxPQX3Ggf7SMNCYXpdAqiTaTO3DzbXDz9NeUcMLekgjEMGFXwIS28mk3UlgxNAJpKzqQHq7JkFD2AyNqeKeq47x03jDeDbir_aTbrvzgo/s1600-h/list.bmp"><img style="cursor: pointer; width: 274px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHLypOQkN7U_Uc9SfqQKhapeBe6qaGA8k18VxPQX3Ggf7SMNCYXpdAqiTaTO3DzbXDz9NeUcMLekgjEMGFXwIS28mk3UlgxNAJpKzqQHq7JkFD2AyNqeKeq47x03jDeDbir_aTbrvzgo/s400/list.bmp" alt="" id="BLOGGER_PHOTO_ID_5263691970010624898" border="0" /></a><br /><p style="font-weight: bold; color: rgb(255, 0, 0);" class="MsoNormal"><span lang="EN-US" style="font-size:130%;"><o:p> </o:p></span></p><span style="color: rgb(255, 255, 102);"><span style="font-size:85%;">(check <a href="http://ice-cream-maker.blogspot.com/2008/08/ingredient-specification.html"><span style="font-style: italic; font-weight: bold; color: rgb(255, 102, 102);">Ingredient Specification</span></a> for better result) <br /><br /><br /><br /><br /></span></span><span style="font-size:130%;">Follow <span style="font-weight: bold;">step 1,2,3,4 </span>to use Shake n Freeze Ice Cream Maker</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8vyS20k1YllANQLMuO2XPsqRPG34XAG7F7_5ENYnegY21Td3SQBserfmaATG7MKEXQ8xGCRuLGZHD6ouemMMur5fS7o_xm8c_YmBD2JpajlrN-t85oznuCCzXEYqylDGm8CNwQQQm38/s1600-h/25082008760.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 255px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8vyS20k1YllANQLMuO2XPsqRPG34XAG7F7_5ENYnegY21Td3SQBserfmaATG7MKEXQ8xGCRuLGZHD6ouemMMur5fS7o_xm8c_YmBD2JpajlrN-t85oznuCCzXEYqylDGm8CNwQQQm38/s400/25082008760.jpg" alt="" id="BLOGGER_PHOTO_ID_5238381152905667602" border="0" /></a><br /><br /><br /><br /><div style="text-align: center;"><br /></div><br /><br /><div class="widget-content"><br /></div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8vyS20k1YllANQLMuO2XPsqRPG34XAG7F7_5ENYnegY21Td3SQBserfmaATG7MKEXQ8xGCRuLGZHD6ouemMMur5fS7o_xm8c_YmBD2JpajlrN-t85oznuCCzXEYqylDGm8CNwQQQm38/s1600-h/25082008760.jpg"><br /></a><div class="widget-content"><br /><br /><br /><span style="font-weight: bold;">Step 1</span>)<br />Take out the stainless steel container.Put the 2 cup of<br /><span style="font-weight: bold;">ice</span> follow by <span style="font-weight: bold;">salt</span> and <span style="font-weight: bold;">water</span> into the wooden box.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aCMAfoy9ms_or_PFymV33ULBgcWwdamXJBPLYs77-yYOonSkdVkrH04QHc43X6u3DV5BYOY0S_Rkh-4Tf60wX1OALn5kf6NkcfoZ1h9kMwiPHwFrIK_H-bbu1dEs88MwMfcOksXKk88/s1600-h/25082008767.jpg"><img style="cursor: pointer; width: 255px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aCMAfoy9ms_or_PFymV33ULBgcWwdamXJBPLYs77-yYOonSkdVkrH04QHc43X6u3DV5BYOY0S_Rkh-4Tf60wX1OALn5kf6NkcfoZ1h9kMwiPHwFrIK_H-bbu1dEs88MwMfcOksXKk88/s400/25082008767.jpg" alt="" id="BLOGGER_PHOTO_ID_5238391357433644706" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Step 2)</span><br />Insert the steel container into the box. Shake it well and let it "warm up" for <span style="font-size:130%;"><span style="font-weight: bold;">5</span></span>minute.<br />Shake it once in a while.(SHake it with the motion of moving it front and back on table)<br /><span style="color: rgb(255, 255, 102);">Hold the tip to shake.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQARXRJpq4-afJ1Nk7nQPr0B2j4A41fmfsW5fN0vwImnhORk8rVo8JkmhknwopNZmxjuG_EQhsIqI65wspJ150ChDy0vYv4mD8lutqxQ2nz_vfM0DIwD8bjpJSJXL478mZsKu8r1NRok/s1600-h/25082008769.jpg"><img style="cursor: pointer; width: 258px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQARXRJpq4-afJ1Nk7nQPr0B2j4A41fmfsW5fN0vwImnhORk8rVo8JkmhknwopNZmxjuG_EQhsIqI65wspJ150ChDy0vYv4mD8lutqxQ2nz_vfM0DIwD8bjpJSJXL478mZsKu8r1NRok/s400/25082008769.jpg" alt="" id="BLOGGER_PHOTO_ID_5238391993420215362" border="0" /></a><br /><br /><span style="font-weight: bold;">Step 3)</span><br />After <span style="font-size:130%;">5</span>minute,the bowl should be freezing.shake again.You can test it by putting a drop of<br />water on the bowl,it freezes immediately.You can pour in your ice cream mixture when it is freezing.<br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><span style="font-size:130%;">Start making Ice cream</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdZzrawLsrXVAijZCH6WfUTzef_wjq7jkwOeuwsYsF3Jdal5jfQP0yk0zVNteYw1HhSN9egeyEx-1Wgu-89UujPwMu3hi4yJHtkDm1V-3ZXiEnL67PQgfYk8ZFPp97TFql_TKvJeFsJU/s1600-h/Snapshot.JPEG"><img style="cursor: pointer; width: 250px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdZzrawLsrXVAijZCH6WfUTzef_wjq7jkwOeuwsYsF3Jdal5jfQP0yk0zVNteYw1HhSN9egeyEx-1Wgu-89UujPwMu3hi4yJHtkDm1V-3ZXiEnL67PQgfYk8ZFPp97TFql_TKvJeFsJU/s400/Snapshot.JPEG" alt="" id="BLOGGER_PHOTO_ID_5263699078685010594" border="0" /></a><br /><span style="font-weight: bold;">Step 4)<br /></span>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 <span style="font-size:130%;">400</span>ml.<br /><span style="color: rgb(255, 255, 102);">Refill more ice when most of the ice are melted.Dont have to pour away the water.<br />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.<br />Rinse with water after use.wipe dry.<br /></span><span style="font-weight: bold;"><br /><br /><br /><br /><br /></span><span style="font-weight: bold; color: rgb(255, 0, 0);"> <span style="font-size:130%;">To shake</span></span><br />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.<br /><span style="font-size:130%;"><br /></span><span style="font-weight: bold; color: rgb(255, 0, 0);font-size:130%;" >To 'warm up'</span><br />You need to "warm up' the Shake n Freeze Ice cream Maker 5 Minutes...<br />Just like using the oven,you need to warm up before you start to bake.<br />You need to rise the temperature of the oven,same as this Ice cream Maker.<br />Is very important to "warm up".<br /><span style="font-weight: bold;">Do Not </span>tent to add more water to this ice cream maker ratio.More water will cause the freezing power week.<br /><span style="font-weight: bold;"><br /><br /><span style="color: rgb(255, 0, 0);"><span style="font-size:130%;">To stir<br /></span></span></span>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.<br />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.<br /><span style="color: rgb(255, 255, 102);">Read <a href="http://ice-cream-maker.blogspot.com/2008/10/rules-of-making-ice-cream.html">Rules of ice cream </a></span><a href="http://ice-cream-maker.blogspot.com/2008/10/rules-of-making-ice-cream.html"><span style="color: rgb(255, 255, 102);"></span></a><h4 class="redhighlight"><br /></h4><span style="font-weight: bold;">First time Using<br /><span style="font-weight: bold;"></span></span>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..<br />You need to understand how this Ice cream maker works to have a better result.<br />Practice more to understand , when you have become an expert to use this ice cream maker, is gonna be so much fun.<span style="font-weight: bold;"><br /></span><div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Italian_ice_cream.jpg" class="image" title="Italian ice cream in Rome"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Italian_ice_cream.jpg/250px-Italian_ice_cream.jpg" class="thumbimage" width="250" border="0" height="230" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Italian_ice_cream.jpg" class="internal" title="Enlarge"><br /></a></div></div></div></div><span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;"><br /><br /><br /></span>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com6tag:blogger.com,1999:blog-6006878306287555815.post-54583745241084345852008-08-19T07:25:00.000-07:002008-10-29T06:37:38.252-07:00Rules of making ice cream<h3 style="font-weight: bold; color: rgb(255, 0, 0);"><span style="font-size:130%;">Preparation of the Ice Cream Mixture</span></h3><p> 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.</p><p>Read <a href="http://ice-cream-maker.blogspot.com/2008/08/this-advanced-vanilla-ice-cream-is-made.html">creme anglaise</a> base of ice cream mixture<br /></p><h3><br /></h3><h3>Aging the Mix</h3><p> The<span style="font-weight: bold;"> cooked ice cream mixture</span> is best if it is <span style="font-weight: bold;">aged </span>(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.</p><h3 style="color: rgb(255, 0, 0); font-weight: bold;"><br /></h3><h3 style="color: rgb(255, 0, 0); font-weight: bold;"><span style="font-size:130%;">Freezing the Mix</span></h3> 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. <span style="color: rgb(255, 0, 0);">The ice cream will be softly frozen.</span>It is still not a serving consistency. Remove it from the ice cream maker and transfer it to a container. Ice cream should be <span style="color: rgb(255, 0, 0);">allowed to harden in the coldest part of your freezer for several hours for a better serving consistency.<br /><br /><br /><br /><br /><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 153);">Check</span> <a href="http://ice-cream-maker.blogspot.com/2008/08/structure-of-ice-cream.html">structure of ice cream</a> <span style="color: rgb(255, 255, 153);">to know more about ice cream</span></span><br /></span><span style="color: rgb(255, 0, 0); font-weight: bold;"> </span>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-69501053094722306802008-08-19T06:01:00.000-07:002008-09-25T05:15:52.643-07:00History<span style="font-size:130%;"><span style="font-weight: bold;">The History of this Ice cream making technics</span></span><br /><span style="font-weight: bold;"><br /></span> <img src="http://www.brm-icecream.com/pics/handcrankfreezer.jpg" alt="White Mountain 6 Quart Hand Crank Ice Cream Maker " height="250" width="244" /><br /><span style="font-weight: bold;font-size:130%;" > Hand Crank Ice Cream Maker</span><br /><br />This is the traditional ice cream maker,using ice to freeze the ice cream mixture.For few hundred <span style="font-weight: bold;"></span>before the electrical ice cream maker was invented,ice was use to freeze the ice cream mixture.<br />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.<br /><br />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.<br /><br />The Production of this traditional ice cream maker are getting lesser in Europe.<br />The latest Upgrade of this type of ice cream maker is the <span style="font-weight: bold;">shake n Freeze </span>ice cream maker.<br /><br /><div class="widget-content"> <img alt="shake n freeze ice cream maker" id="Image1_img" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnA-WhEa31GjjTrb8GrY1ceXKJOWUmJ_uTGDNWlXeSuQOMlFKLx5XF3R6nZqotxkbEUNPZ1Z8qySVQFmfiFSNAXjJ8Z0Hs_1DyyAtIOaBb65oNiwj9LNcIH8m4GrdDjrO1ZKvZIM7iuPI/s150/05082008757.jpg" height="113" width="150" /><br /><br />The size of this <span style="font-weight: bold;">latest</span> 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.<br /><br /><br /><br /><br /></div>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com1tag:blogger.com,1999:blog-6006878306287555815.post-46937573170389335582008-08-19T04:16:00.000-07:002008-12-18T06:46:51.536-08:00FaQ<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXri9kFq27p54A2pqfWnJ1xvkgZUhbUKt_37oA5keW1eBEKm31Wawe4YneEV8X3OVEIFqGpLPMvTX0n5ahS-UfudkuLZuOYdasqEZ5ijuzNS2NugvHZmGb9dhVw5hLUpaS1wEoCalrjA/s1600-h/1.bmp"> <img style="cursor: pointer; width: 222px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXri9kFq27p54A2pqfWnJ1xvkgZUhbUKt_37oA5keW1eBEKm31Wawe4YneEV8X3OVEIFqGpLPMvTX0n5ahS-UfudkuLZuOYdasqEZ5ijuzNS2NugvHZmGb9dhVw5hLUpaS1wEoCalrjA/s400/1.bmp" alt="" id="BLOGGER_PHOTO_ID_5261445433762655618" border="0" /></a><br /><br /><br /><table class="MsoNormalTable" style="margin-left: 5.4pt; border-collapse: collapse;" border="0" cellpadding="0" cellspacing="0"> <tbody><tr style="height: 21.75pt;"> <td style="border: 1pt solid windowtext; padding: 0cm 5.4pt; width: 72pt; height: 21.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-size:15;color:red;" lang="EN-US">Question</span><span lang="EN-US" style="font-size:15;"><o:p></o:p></span></p> </td> <td style="border-style: solid solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 21.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-size:15;color:red;" lang="EN-US">Solution</span><span lang="EN-US" style="font-size:15;"><o:p></o:p></span></p> </td> <td style="border-style: solid solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 21.75pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-size:16;color:red;" lang="EN-US">Reason</span><span lang="EN-US" style="font-size:16;"><o:p></o:p></span></p> </td> </tr> <tr style="height: 76.5pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 76.5pt;" valign="top" width="96"><span style="color: rgb(255, 255, 51);">the ice cream texture were too soft?</span><br /></td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 76.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left; color: rgb(255, 255, 51);" align="left">Did you shake the box once in a while?</p><p class="MsoNormal" style="text-align: left; color: rgb(255, 255, 51);" align="left">Did you add 4 big n full tablespoon of Salt?</p><p class="MsoNormal" style="text-align: left; color: rgb(255, 255, 51);" align="left">Did u put too much Water?</p><p class="MsoNormal" style="text-align: left;" align="left"><span style="color: rgb(255, 255, 51);">Do you still have ice in the box?</span><br /><span style=";font-size:15;color:red;" lang="EN-US"><o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 76.5pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left">Shake the box once in a while will freeze the ice cream better.</p><p class="MsoNormal" style="text-align: left;" align="left">putting more salt will freeze better,be generous with the salt..1kg/80cent.is cheap.<br /></p><p class="MsoNormal" style="text-align: left;" align="left">do not put more then 1/3 cup of water..less water will be good</p><p class="MsoNormal" style="text-align: left;" align="left">refill the ice when 50% of the ice are melted.<br /></p><p class="MsoNormal" style="text-align: left;" align="left"><br /></p><p class="MsoNormal" style="text-align: left;" align="left"><br /><span style=";font-size:16;color:red;" lang="EN-US"><o:p></o:p></span></p> </td> </tr> <tr style="height: 45.75pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 45.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><span style="color: rgb(255, 255, 51);">Do i need to stir all the time?</span><br /></span></p><p class="MsoNormal" style="text-align: left;" align="left"><br /></p><p class="MsoNormal" style="text-align: left;" align="left"><br /></p><p class="MsoNormal" style="text-align: left;" align="left"><br /></p><p class="MsoNormal" style="text-align: left;" align="left"><br /></p><p class="MsoNormal" style="text-align: left;" align="left"><br /></p><p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><br /></span></p><p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><br /><o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 45.75pt; color: rgb(255, 255, 51);" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">no! just scrap the harden part at the bottom to mix with the soft one when it is freezing.<br /></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 45.75pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">do not stir and stir if the ice cream is not freezing at the bottom !</span></p><p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><br /></span></p> </td> </tr> <tr style="height: 45.75pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 45.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">What kind of ice is suitable?<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 45.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">cube ice, tube ice, crush ice<span style=""> </span><o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 45.75pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">The ideal size is the shape of 50cents or 20cents.Not too big. It takes longer time to freeze if the ice is bigger.<o:p></o:p></span></p> </td> </tr> <tr style="height: 91.5pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 91.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">The first 2 cups of ice are almost melted. Should I refill ice?<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 91.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Refill a cup of ice whenever the ice is melting.</span><span style=";font-size:15;color:red;" lang="EN-US"><o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 91.5pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">You need to refill the ice if you wish to continue making ice cream.</span><span style=";font-size:16;color:red;" lang="EN-US"><o:p></o:p></span></p> </td> </tr> <tr style="height: 15pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 15pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Does it need to refill water into it?<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 15pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">No<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 15pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">The ice melts into water. You don’t have to add any water.<o:p></o:p></span></p> </td> </tr> <tr style="height: 43.5pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 43.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Do I need to shake the box frequently?<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 43.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Yes<span style=""> </span>.frequently<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><o:p> </o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 43.5pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Shaking the ice cream maker results a better and faster freezing.<o:p></o:p></span></p> </td> </tr> <tr style="height: 32.25pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 32.25pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">How long to freeze 400-500ml of ice cream mixture?<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 32.25pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Roughly 40-50minutes.<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 32.25pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Higher fat content in the mixture will freeze faster than the low fat mixture.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><o:p> </o:p></span></p> </td> </tr> <tr style="height: 73.5pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 73.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-size:12;color:yellow;" lang="EN-US">It is not freezing After I refill 3 cups of ice.<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 73.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">.Add a tablespoon of salt<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 73.5pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">. The percentage of salt reduced when the 3rd cup of ice added<o:p></o:p></span></p> </td> </tr> <tr style="height: 27.75pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 27.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">How should I clean the ice cream maker?<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 27.75pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Rinse the wooden box with water. Wipe dry. Soap the steel container.<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 27.75pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Shake the wooden box to remove excess water. Dry it with kitchen tower. Do not soak in water for days. <o:p></o:p></span></p> </td> </tr> <tr style="height: 147.35pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 147.35pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">How much ice to refill each time?<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 147.35pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">.Roughly a cup of ice<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 147.35pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">.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)<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><o:p></o:p></span></p> </td> </tr> <tr style="height: 187.5pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 72pt; height: 187.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-family:SimSun;font-size:12;" lang="EN-US"><o:p> </o:p></span></p><span lang="EN-US" style="font-size:12;">Can I use other than table salt?</span></td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 72pt; height: 187.5pt;" valign="top" width="96"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-family:SimSun;font-size:12;" lang="EN-US"><o:p> </o:p></span></p>yes<br /></td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 187.5pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span style=";font-family:SimSun;font-size:12;" lang="EN-US"><o:p> </o:p></span></p><br /><table class="MsoNormalTable" style="margin-left: 5.4pt; border-collapse: collapse;" border="0" cellpadding="0" cellspacing="0"><tbody><tr style="height: 45.75pt;"></tr><tr style="height: 45.75pt;"><td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 135pt; height: 45.75pt;" valign="top" width="180"> <p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;"><br /></span></p><p class="MsoNormal" style="text-align: left;" align="left"><span lang="EN-US" style="font-size:12;">Any salt will do. Add a little more with the salt.<o:p></o:p></span></p> </td></tr></tbody></table></td> </tr> </tbody></table> <p class="MsoNormal"><span lang="EN-US"><o:p> </o:p></span></p> <p class="MsoNormal"><span lang="EN-US"><o:p> </o:p></span></p>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-60263862393273790722008-08-19T00:50:00.000-07:002008-10-27T01:22:00.624-07:00Structure of Ice cream<div style="text-align: right;"><br /></div><br /><h4 class="redhighlight"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjfgJGO-NtQf-KGZkf_12plU3kvk4DdvgmorG-7jUIvGyII60bevpzqYUKQHwhvAzH-H5_PiDazMs9_RgV34lBn6oEoSdZobTsJvvyEwYAOo7Y4jidCEQxO19ldyAFQWTAh7jlviFVRE/s1600-h/ants.JPG"><img style="cursor: pointer; width: 246px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjfgJGO-NtQf-KGZkf_12plU3kvk4DdvgmorG-7jUIvGyII60bevpzqYUKQHwhvAzH-H5_PiDazMs9_RgV34lBn6oEoSdZobTsJvvyEwYAOo7Y4jidCEQxO19ldyAFQWTAh7jlviFVRE/s400/ants.JPG" alt="" id="BLOGGER_PHOTO_ID_5261744403393171938" border="0" /></a><br /></h4><span style="font-size:180%;">Structure of Ice cream</span> <h4 class="redhighlight">Fats,sugar,milk solid,emulsifier,air </h4><br /><h4 style="font-weight: normal; text-align: left;" class="redhighlight"><span style="font-weight: bold;">The fat</span> 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. <span style="font-weight: bold;">The milk</span> 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. <span style="font-weight: bold;">The sugars</span> 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, -15<sup>o</sup> to -18<sup>o</sup>C. Without this unfrozen water, the ice cream would be too hard to scoop.</h4><div style="text-align: left;"><br /></div><p style="text-align: left;"><span style="font-weight: bold;">The emulsifiers</span> 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.<br /></p><div style="text-align: left;"><span style="font-weight: bold;">The stabilizers</span> 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.<span style="font-weight: bold;">Gelatin</span>, 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. </div><h4 style="text-align: left;" class="redhighlight"><br /></h4><h4 style="text-align: left;" class="redhighlight">Air - Ice Cream Key Ingredient<br /></h4><div> </div><p style="text-align: justify;"> Air is possibly <strong><em>the</em></strong> 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.<br /><br />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.<br /><br />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.<br /><br />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. </p>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-87341098416978484362008-08-19T00:01:00.000-07:002008-11-01T07:58:34.117-07:00Ingredient Specification<span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold;">ICE, SALT, WATER</span></span><br /><br />The 3 important ingredient to start this Ice cream maker.<br /></span></span><span style="font-size:130%;"><span><span style="font-weight: bold; color: rgb(255, 255, 255);font-size:180%;" ><br /><br /></span></span><span style="font-weight: bold;"> Rough Measurement</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHLypOQkN7U_Uc9SfqQKhapeBe6qaGA8k18VxPQX3Ggf7SMNCYXpdAqiTaTO3DzbXDz9NeUcMLekgjEMGFXwIS28mk3UlgxNAJpKzqQHq7JkFD2AyNqeKeq47x03jDeDbir_aTbrvzgo/s1600-h/list.bmp"><img style="cursor: pointer; width: 274px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHLypOQkN7U_Uc9SfqQKhapeBe6qaGA8k18VxPQX3Ggf7SMNCYXpdAqiTaTO3DzbXDz9NeUcMLekgjEMGFXwIS28mk3UlgxNAJpKzqQHq7JkFD2AyNqeKeq47x03jDeDbir_aTbrvzgo/s400/list.bmp" alt="" id="BLOGGER_PHOTO_ID_5263691970010624898" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;font-size:85%;" ><br /><br /></span></span><span style="font-size:130%;"><span style="font-weight: bold;font-size:85%;" > <br /><span style="font-size:130%;"> Actual Measurement</span></span><span style="font-weight: bold;font-size:180%;" ><br /></span></span> <table class="MsoNormalTable" style="border: medium none ; margin-left: 23.4pt; border-collapse: collapse; width: 225px; height: 153px;" border="1" cellpadding="0" cellspacing="0"> <tbody><tr style="height: 23.25pt; font-weight: bold;"> <td style="border: 1pt solid windowtext; padding: 0cm 5.4pt; width: 40pt; height: 23.25pt; color: rgb(255, 0, 0);font-family:arial;" valign="top" width="53"> <p class="MsoNormal"><span style="font-size:130%;">450gm<o:p></o:p></span></p> </td> <td style="border-style: solid solid solid none; border-color: windowtext windowtext windowtext -moz-use-text-color; border-width: 1pt 1pt 1pt medium; padding: 0cm 5.4pt; width: 50pt; height: 23.25pt; color: rgb(255, 0, 0);font-family:arial;" valign="top" width="67"> <p class="MsoNormal"><span style="font-size:130%;">Ice cube</span></p><p class="MsoNormal"><span style="font-weight: normal;font-size:78%;" >(400gm more for refill)</span><br /><span style="font-size:130%;"><o:p></o:p></span></p> </td> </tr> <tr style="height: 30.75pt; font-weight: bold;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 40pt; height: 30.75pt; color: rgb(255, 0, 0);font-family:arial;" valign="top" width="53"> <p class="MsoNormal"><span style="font-size:130%;">80gm<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 50pt; height: 30.75pt; color: rgb(255, 0, 0);font-family:arial;" valign="top" width="67"> <p class="MsoNormal"><span style="font-size:130%;">salt<o:p></o:p></span></p> </td> </tr> <tr style="height: 22.9pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 40pt; height: 22.9pt; color: rgb(255, 0, 0); font-weight: bold;font-family:arial;" valign="top" width="53"> <p class="MsoNormal"><span style="font-size:130%;">80ml<o:p></o:p></span></p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 50pt; height: 22.9pt; color: rgb(255, 0, 0); font-weight: bold;font-family:arial;" valign="top" width="67"> <p class="MsoNormal"><span style="font-size:130%;"><span style="font-weight: bold;">water</span></span></p></td></tr></tbody></table><br /><p class="MsoNormal"><span lang="EN-US" style="color:red;"><o:p> </o:p></span></p> <p class="MsoNormal"><span lang="EN-US"><o:p> </o:p></span></p> The <span style="font-weight: bold;">actual measurement</span> gives you a accurate results.For the first time you may use the <span style="font-weight: bold;">actual measurement</span> to know how much the rough measurement have.<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;font-size:180%;" ><br />1)ICE</span><span style="font-weight: bold;"><br /></span></span>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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQV2FQy5P6_WNTUk9t1XDglRALBhDn1arppscCI7cAxqg7x8oy4gzgFweIi4Xc1OXqwcYUI8hayvaoYKXhQGlPZUkrdANYpGf9PyhmaEv9F5sRU6n4hdGl1UrTzLtUm7ol0gAXtpeFBu4/s1600-h/07092008775.jpg"> <img style="cursor: pointer; width: 206px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQV2FQy5P6_WNTUk9t1XDglRALBhDn1arppscCI7cAxqg7x8oy4gzgFweIi4Xc1OXqwcYUI8hayvaoYKXhQGlPZUkrdANYpGf9PyhmaEv9F5sRU6n4hdGl1UrTzLtUm7ol0gAXtpeFBu4/s400/07092008775.jpg" alt="" id="BLOGGER_PHOTO_ID_5243178194128028962" border="0" /></a> <br />NO=Too much ice<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPZuAeu-oytWv115l2otPgGMcdACWMjkoHPwaR13Yw98sMirBcjk4_fbf_ZD5mDhaXx47qcbUdq8z8k-n9cmq6AgCQ9i5pMDH4QciUqa1HPeKCbjaH1YY6UQ2pMhOy98jytCvv0SN6E8/s1600-h/07092008774.jpg"><img style="cursor: pointer; width: 209px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPZuAeu-oytWv115l2otPgGMcdACWMjkoHPwaR13Yw98sMirBcjk4_fbf_ZD5mDhaXx47qcbUdq8z8k-n9cmq6AgCQ9i5pMDH4QciUqa1HPeKCbjaH1YY6UQ2pMhOy98jytCvv0SN6E8/s400/07092008774.jpg" alt="" id="BLOGGER_PHOTO_ID_5243178740518494898" border="0" /></a><br />Yes=A flat layer<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCzz16wyL6Po4w6lh73WzzOW1uKpGAYJJisLSAPR5Fuzf2AC-T0Cov08y81kuU4vgdvbSj8bLhdVWktzergoYjMxdvCaiti9e7shTHMpbVIx8J3KI9-fUtfCP-oLBlvBlQ6eHkqqssuY/s1600-h/ice.jpg"><img style="cursor: pointer; width: 237px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCzz16wyL6Po4w6lh73WzzOW1uKpGAYJJisLSAPR5Fuzf2AC-T0Cov08y81kuU4vgdvbSj8bLhdVWktzergoYjMxdvCaiti9e7shTHMpbVIx8J3KI9-fUtfCP-oLBlvBlQ6eHkqqssuY/s400/ice.jpg" alt="" id="BLOGGER_PHOTO_ID_5263702104732000994" border="0" /></a><br />Two slab of ice=2 cups <br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span><br /><div class="widget-content"><br /><span style="font-size:180%;">2)Table Salt</span><br /><div class="widget-content"><div class="widget-content">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.<br /> <br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8B8-03DXgo8WRG_xM-ijbzLCUr6hKkzXe12Fh1alP48yckHpg6hCvApvbumeJeeMpKo5MacViDoxu1R8iCgOepkyUgtG6aA0JJmmg2qDiaYq6nIqmYSjSdbJgRs8-8JV6UX5E-Z2OJoc/s1600-h/25082008761.jpg"><img style="cursor: pointer; width: 210px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8B8-03DXgo8WRG_xM-ijbzLCUr6hKkzXe12Fh1alP48yckHpg6hCvApvbumeJeeMpKo5MacViDoxu1R8iCgOepkyUgtG6aA0JJmmg2qDiaYq6nIqmYSjSdbJgRs8-8JV6UX5E-Z2OJoc/s400/25082008761.jpg" alt="" id="BLOGGER_PHOTO_ID_5238393312150028306" border="0" /></a> <br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tf2NSuOKj-wlZqmEqBrvdPzajKZABOtcGEiEh58UoLgrnI0X8ntgFOGprbd96IhLjss8QtrB4ZoR-pXSPT7xR8MDZRrF__Mr_o6RW4l90FCafYArIam-KVjHyl24C1xT19Hh4Jom2os/s1600-h/25082008764.jpg"><img style="cursor: pointer; width: 211px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tf2NSuOKj-wlZqmEqBrvdPzajKZABOtcGEiEh58UoLgrnI0X8ntgFOGprbd96IhLjss8QtrB4ZoR-pXSPT7xR8MDZRrF__Mr_o6RW4l90FCafYArIam-KVjHyl24C1xT19Hh4Jom2os/s400/25082008764.jpg" alt="" id="BLOGGER_PHOTO_ID_5238393594596098530" border="0" /></a><br /></div> Left=Rock salt Right=table salt <br /> <br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;"><span style="font-size:180%;">3)Water</span><br /></span></span>Put half a cup of water into the ice after putting the salt.<br />DO not put more than half a cup of water into the ice cream maker.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOb9HSQ_haSzdpOU1TLPS4tZlSOnzdO_vjBfOBhn1ElaKtBrOttNeuX1q2L_-YagWEEQMRxtf_Fh9XDz4O1ZiKFxzeanGKs4U8eR_Zq-y6y-cMowRqlCYSc0GSgqH4ZS5MjZH0LgzMQw/s1600-h/cup.jpg"><img style="cursor: pointer; width: 152px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOb9HSQ_haSzdpOU1TLPS4tZlSOnzdO_vjBfOBhn1ElaKtBrOttNeuX1q2L_-YagWEEQMRxtf_Fh9XDz4O1ZiKFxzeanGKs4U8eR_Zq-y6y-cMowRqlCYSc0GSgqH4ZS5MjZH0LgzMQw/s400/cup.jpg" alt="" id="BLOGGER_PHOTO_ID_5263702768118563026" border="0" /></a><br /></div></div><br /><div class="widget-content"><br /><br /><br /> <br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirirxhiOJnW6T4HGbPpYVX_altUT9_sc4_yOKlsaN6-mO8NvUD5DNk38t8NHPwEWeLKWBCRNgFjgK5V7XaR3jOPbE96VBKwhNSSeOiAOt5JkCSdaX32sOnxQ_6dxJ38DrqpvNAgszkvBI/s1600-h/ants.JPG"><img style="cursor: pointer; width: 317px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirirxhiOJnW6T4HGbPpYVX_altUT9_sc4_yOKlsaN6-mO8NvUD5DNk38t8NHPwEWeLKWBCRNgFjgK5V7XaR3jOPbE96VBKwhNSSeOiAOt5JkCSdaX32sOnxQ_6dxJ38DrqpvNAgszkvBI/s400/ants.JPG" alt="" id="BLOGGER_PHOTO_ID_5259125686943389058" border="0" /></a><br /></div><br /></div><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-62337252021936126572008-08-18T04:08:00.000-07:002008-11-18T04:32:32.932-08:00Ice cream maker in market<div id="product-top-name-container"><div class="relBox"> <div class="relImg"> <a href="http://www.alibaba.com/product-free/11561708/Ice_Cream.html" target="_blank"> <img src="http://img.alibaba.com/photo/11561708/Ice_Cream.summ.jpg" alt="Ice Cream" border="0" /> </a> </div> <div class="relBrief"> High quality, authentic flavoured, traditional turkish ice creammade from goat milk packed in differ </div> </div><span style="font-weight: bold;"><br /><br />White Mountain 6 Quart Hand Crank Ice Cream Maker</span><span style="font-weight: bold;"><br /></span> <img src="http://www.brm-icecream.com/pics/handcrankfreezer.jpg" alt="White Mountain 6 Quart Hand Crank Ice Cream Maker " height="250" width="244" /><br /><div id="product-top-nlas"><span style="font-size:78%;"><br /></span></div> </div> <div id="product-top-description-container"> <span style="font-size:100%;"><span id="top-description">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)</span></span> </div> <script type="text/javascript"> <!-- var originalContent = document.getElementById('top-description').innerHTML; showPartDescription(originalContent, "top-description", 226, 30, 'more ...'); //--> </script> <div class="product-details-container"> <span style="font-size:100%;"><span class="product-label">Sellers Found:</span> <span class="product-value">11</span></span> </div><div class="product-details-container"> <span style="font-size:100%;"><span class="product-label">Available Since:</span> <span class="product-value-nowrap">Oct 13, 2004</span><br /></span> </div> <span style="font-size:100%;"><span class="product-label">Lowest Price:</span> <span class="product-value">$136.9</span></span><span class="product-value"><br /></span> Capacity - 6 Quarts<br />Height - 21 inches<br />Width - 11 1/2 inches<br />Depth - 11 1/2 inches<br /><span class="product-value"><br /><br /><span style="font-weight: bold;">This is a Traditional Hand crank ice cream maker.</span> <span style="font-weight: bold;">Minimum 1000ml ice cream mixture to start this ice cream maker.</span> <span style="font-weight: bold;">Few kg of ice.and salt.</span> <span style="font-weight: bold;">For big capacity of ice cream making.</span> <span style="font-weight: bold;"> 250-300ringgit.</span><br /><br /><span style="color: rgb(153, 255, 153);font-size:130%;" ><span style="font-weight: bold;">The latest ice cream maker ball invented in us</span></span><br /><br /></span>. <table border="0" cellpadding="4" cellspacing="4"><tbody><tr> <td width="50%"> <p><img src="http://icecreamrevolution.com/images/step1.jpg" align="left" border="3" height="162" hspace="5" vspace="5" width="162" /><strong>1.</strong> Fill the ice end with as much ice as possible, then add 1/2 cup of rock salt.<span class="style1"><br /></span><em><strong>(MEGA</strong>:<strong> Add 3/4 cup of rock salt)</strong>. The lid should be hand tightened - do not use the wrench! </em></p> </td> <td><img src="http://icecreamrevolution.com/images/step2.jpg" align="left" border="3" height="162" hspace="5" vspace="5" width="162" /><strong>2.</strong> 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. </td> </tr> <tr> <td valign="top" width="50%"><img src="http://icecreamrevolution.com/images/step3.jpg" align="left" border="3" height="162" hspace="5" vspace="5" width="162" /><strong>3 Have a ball!</strong> 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! </td> <td valign="top"><br /></td> </tr> <tr> <td valign="top"><br /></td></tr></tbody></table><br /><span class="product-value"><br /><br /><br /><br /></span><b class="h3color">Most Helpful Customer Reviews</b><br /> <!-- BOUNDARY --> <a name="R2JJBJIZHUD6VU"></a><br /><table border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td align="right" valign="top" width="0"><br /></td> <td align="left" valign="top" width="100%"> <div style="margin-bottom: 0.5em;"> 311 of 325 people found the following review helpful: </div> <div style="margin-bottom: 0.5em;"> <span style="margin-left: -5px;"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/common/customer-reviews/stars-1-0._V47060502_.gif" alt="1.0 out of 5 stars" border="0" height="12" width="64" /> </span> <b>I'm not unreasonable, but this sucks.</b>, <nobr>November 5, 2005</nobr> </div> <div style="margin-bottom: 0.5em;"> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td valign="top">By </td><td><a id="lnx2" name="CustomerPopover|id|AA0FC05YW6I4O" href="http://www.amazon.com/gp/pdp/profile/AA0FC05YW6I4O/ref=cm_cr_dp_pdp"><span style="font-weight: bold;">Lisa Rasband "Reads everything once, some <span style="white-space: nowrap;">thi...<img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/common/icons/drop-down-icon-small-empty-arrow._V13355991_.gif" class="custPopRight" alt="" /></span></span></a> - <a href="http://www.amazon.com/gp/cdp/member-reviews/AA0FC05YW6I4O/ref=cm_cr_dp_auth_rev?ie=UTF8&sort%5Fby=MostRecentReview">See all my reviews</a><br /><a href="http://www.amazon.com/gp/help/customer/display.html/ref=cm_rn_bdg_help?ie=UTF8&nodeId=14279681&pop-up=1#RN" target="AmazonHelp" onclick="return amz_js_PopWin(this.href,'AmazonHelp','width=340,height=340,resizable=1,scrollbars=1,toolbar=1,status=1');"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/communities/reputation/c7y_badge_rn_1._V47060296_.gif" alt="(REAL NAME)" align="absmiddle" border="0" height="15" width="70" /></a> </td></tr></tbody></table> </div> 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.<br /><br />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.)<br /><br />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.<br /><br />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.<br /><br />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. <div style="padding-top: 10px; clear: both; width: 100%;"> <a href="http://www.amazon.com/review/R2JJBJIZHUD6VU/ref=cm_cr_dp_cmt?%5Fencoding=UTF8&ASIN=B000S5XYI2&nodeID=3375251#wasThisHelpful"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/communities/discussion_boards/comment-sm._V47082363_.gif" alt="Comment" align="absmiddle" border="0" height="16" hspace="3" width="16" /></a> <a href="http://www.amazon.com/review/R2JJBJIZHUD6VU/ref=cm_cr_dp_cmt?%5Fencoding=UTF8&ASIN=B000S5XYI2&nodeID=3375251#wasThisHelpful">Comments (10)</a> | <a href="http://www.amazon.com/review/R2JJBJIZHUD6VU/ref=cm_cr_rdp_perm">Permalink</a> | Was this review helpful to you? <script language="Javascript1.1" type="text/javascript"> <!-- function showYesNoCommunityResponse(uId,result,value) { var msgLayer = getElement("thanks" + uId); if ( result == "SUCCESS" ) { msgLayer.innerHTML = "Thanks for the valuable feedback you provided to other Amazon.com readers and reviewers. 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//--> </script>(<a href="http://www.amazon.com/Play-Freeze-Cream-Maker-Ball/dp/B000S5XYI2#" onclick="PopWin('http://www.amazon.com/gp/vote/ref=cm_cr_dp_inapp?ie=UTF8&2115%7CR2JJBJIZHUD6VU.contentAssoc.1.id=AA0FC05YW6I4O&2115%7CR2JJBJIZHUD6VU.contentAssoc.2.id=B000S5XYI2&2115%7CR2JJBJIZHUD6VU.contentAssoc.1=1&type=popup&uri=%2Fgp%2Fproduct%2FB000S5XYI2&template=inappropriate&response=report&2115%7CR2JJBJIZHUD6VU.contentAssoc.2.type=ProductSet&2115%7CR2JJBJIZHUD6VU.contentAssoc.1.type=AmazonCustomer&qv=1&voteValue=1&contentId=2115%7CR2JJBJIZHUD6VU&label=Inappropriate&qk=%2AVersion%2A&2115%7CR2JJBJIZHUD6VU.contentAssoc.2=1&context=Reviews','reportThis1219216176','height=380,width=580,scrollbars=yes');return false;">Report this</a>) <noscript>(<a href="http://www.amazon.com/gp/vote/ref=cm_cr_dp_inapp?ie=UTF8&2115%7CR2JJBJIZHUD6VU.contentAssoc.1.id=AA0FC05YW6I4O&2115%7CR2JJBJIZHUD6VU.contentAssoc.2.id=B000S5XYI2&2115%7CR2JJBJIZHUD6VU.contentAssoc.1=1&type=pipeline&uri=%2Fgp%2Fproduct%2FB000S5XYI2&template=inappropriate&response=report&2115%7CR2JJBJIZHUD6VU.contentAssoc.2.type=ProductSet&2115%7CR2JJBJIZHUD6VU.contentAssoc.1.type=AmazonCustomer&qv=1&voteValue=1&contentId=2115%7CR2JJBJIZHUD6VU&label=Inappropriate&qk=%2AVersion%2A&2115%7CR2JJBJIZHUD6VU.contentAssoc.2=1&context=Reviews">Report this</a>)</noscript> </nobr></span><br /><br /></div><br /></td> </tr> </tbody></table> <!-- BOUNDARY --> <a name="R2PRTUECOU7DQ0"></a><br /><table border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td align="right" valign="top" width="0"><br /></td> <td align="left" valign="top" width="100%"> <div style="margin-bottom: 0.5em;"> 148 of 159 people found the following review helpful: </div> <div style="margin-bottom: 0.5em;"> <span style="margin-left: -5px;"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/common/customer-reviews/stars-4-0._V47081936_.gif" alt="4.0 out of 5 stars" border="0" height="12" width="64" /> </span> <b>Have a Ball!! (and make ice cream)</b>, <nobr>May 18, 2006</nobr> </div> <div style="margin-bottom: 0.5em;"> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td valign="top">By </td><td><a name="CustomerPopover|id|A2UOLGKD8UNNQB" href="http://www.amazon.com/gp/pdp/profile/A2UOLGKD8UNNQB/ref=cm_cr_dp_pdp"><span style="font-weight: bold;">L. <span style="white-space: nowrap;">Keller<img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/common/icons/drop-down-icon-small-empty-arrow._V13355991_.gif" class="custPopRight" alt="" /></span></span></a> (Kansas City) - <a href="http://www.amazon.com/gp/cdp/member-reviews/A2UOLGKD8UNNQB/ref=cm_cr_dp_auth_rev?ie=UTF8&sort%5Fby=MostRecentReview">See all my reviews</a><br /><a href="http://www.amazon.com/gp/help/customer/display.html/ref=cm_rn_bdg_help?ie=UTF8&nodeId=14279681&pop-up=1#RN" target="AmazonHelp" onclick="return amz_js_PopWin(this.href,'AmazonHelp','width=340,height=340,resizable=1,scrollbars=1,toolbar=1,status=1');"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/communities/reputation/c7y_badge_rn_1._V47060296_.gif" alt="(REAL NAME)" align="absmiddle" border="0" height="15" width="70" /></a> </td></tr></tbody></table> </div> 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!! <div style="padding-top: 10px; clear: both; width: 100%;"> <a href="http://www.amazon.com/review/R2PRTUECOU7DQ0/ref=cm_cr_dp_cmt?%5Fencoding=UTF8&ASIN=B000S5XYI2&nodeID=3375251#wasThisHelpful"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/communities/discussion_boards/comment-sm._V47082363_.gif" alt="Comment" align="absmiddle" border="0" height="16" hspace="3" width="16" /></a> <a href="http://www.amazon.com/review/R2PRTUECOU7DQ0/ref=cm_cr_dp_cmt?%5Fencoding=UTF8&ASIN=B000S5XYI2&nodeID=3375251#wasThisHelpful">Comment (1)</a> | <a href="http://www.amazon.com/review/R2PRTUECOU7DQ0/ref=cm_cr_rdp_perm">Permalink</a> | Was this review helpful to you? <span style="margin-left: -3px;"> <iframe src="http://www.amazon.com/Play-Freeze-Cream-Maker-Ball/dp/B000S5XYI2" name="YesNoVotingFrame_2115R2PRTUECOU7DQ0HelpfulReviews2" id="YesNoVotingFrame_2115R2PRTUECOU7DQ0HelpfulReviews2" style="visibility: hidden;" height="0" width="0"></iframe> <script language="Javascript1.1" type="text/javascript"> <!-- var uId = '2115R2PRTUECOU7DQ0HelpfulReviews2'; 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//--> </script>(<a href="http://www.amazon.com/Play-Freeze-Cream-Maker-Ball/dp/B000S5XYI2#" onclick="PopWin('http://www.amazon.com/gp/vote/ref=cm_cr_dp_inapp?ie=UTF8&2115%7CR2PRTUECOU7DQ0.contentAssoc.2.id=B000S5XYI2&type=popup&uri=%2Fgp%2Fproduct%2FB000S5XYI2&template=inappropriate&response=report&qv=1&voteValue=1&contentId=2115%7CR2PRTUECOU7DQ0&label=Inappropriate&2115%7CR2PRTUECOU7DQ0.contentAssoc.1=1&2115%7CR2PRTUECOU7DQ0.contentAssoc.1.type=AmazonCustomer&qk=%2AVersion%2A&2115%7CR2PRTUECOU7DQ0.contentAssoc.1.id=A2UOLGKD8UNNQB&2115%7CR2PRTUECOU7DQ0.contentAssoc.2.type=ProductSet&context=Reviews&2115%7CR2PRTUECOU7DQ0.contentAssoc.2=1','reportThis1219216176','height=380,width=580,scrollbars=yes');return false;">Report this</a>) <noscript>(<a href="http://www.amazon.com/gp/vote/ref=cm_cr_dp_inapp?ie=UTF8&2115%7CR2PRTUECOU7DQ0.contentAssoc.2.id=B000S5XYI2&type=pipeline&uri=%2Fgp%2Fproduct%2FB000S5XYI2&template=inappropriate&response=report&qv=1&voteValue=1&contentId=2115%7CR2PRTUECOU7DQ0&label=Inappropriate&2115%7CR2PRTUECOU7DQ0.contentAssoc.1=1&2115%7CR2PRTUECOU7DQ0.contentAssoc.1.type=AmazonCustomer&qk=%2AVersion%2A&2115%7CR2PRTUECOU7DQ0.contentAssoc.1.id=A2UOLGKD8UNNQB&2115%7CR2PRTUECOU7DQ0.contentAssoc.2.type=ProductSet&context=Reviews&2115%7CR2PRTUECOU7DQ0.contentAssoc.2=1">Report this</a>)</noscript> </nobr></span><br /><br /></div><br /></td> </tr> </tbody></table> <!-- BOUNDARY --> <a name="R42XI3546B6W7"></a><br /><table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td align="right" valign="top" width="0"><br /></td> <td align="left" valign="top" width="100%"> <div style="margin-bottom: 0.5em;"> 129 of 145 people found the following review helpful: </div> <div style="margin-bottom: 0.5em;"> <span style="margin-left: -5px;"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/common/customer-reviews/stars-2-0._V47081858_.gif" alt="2.0 out of 5 stars" border="0" height="12" width="64" /> </span> <b>neat idea, just doesn't work well</b>, <nobr>July 3, 2006</nobr> </div> <div style="margin-bottom: 0.5em;"> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td valign="top">By </td><td><a id="lnx1" name="CustomerPopover|id|A5N60O5P83HSX" href="http://www.amazon.com/gp/pdp/profile/A5N60O5P83HSX/ref=cm_cr_dp_pdp"><span style="font-weight: bold;">A. <span style="white-space: nowrap;">Newhouse<img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/common/icons/drop-down-icon-small-empty-arrow._V13355991_.gif" class="custPopRight" alt="" /></span></span></a> (CNY, USA) - <a href="http://www.amazon.com/gp/cdp/member-reviews/A5N60O5P83HSX/ref=cm_cr_dp_auth_rev?ie=UTF8&sort%5Fby=MostRecentReview">See all my reviews</a><br /><a href="http://www.amazon.com/gp/help/customer/display.html/ref=cm_rn_bdg_help?ie=UTF8&nodeId=14279681&pop-up=1#RN" target="AmazonHelp" onclick="return amz_js_PopWin(this.href,'AmazonHelp','width=340,height=340,resizable=1,scrollbars=1,toolbar=1,status=1');"><img src="http://g-ecx.images-amazon.com/images/G/01/x-locale/communities/reputation/c7y_badge_rn_1._V47060296_.gif" alt="(REAL NAME)" align="absmiddle" border="0" height="15" width="70" /></a> </td></tr></tbody></table> </div> 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.<br />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.<br />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.</td></tr></tbody></table><br /><span class="product-value">RM3000<br /><br /></span><div class="thumb tright"> <div class="thumbinner" style="width: 252px;"><a href="http://en.wikipedia.org/wiki/Image:Gelatiera.jpg" class="image" title="An electric ice cream maker"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Gelatiera.jpg/250px-Gelatiera.jpg" class="thumbimage" border="0" height="244" width="250" /></a> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/Image:Gelatiera.jpg" class="internal" title="Enlarge"><img src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" alt="" height="11" width="15" /></a></div> An electric ice cream maker</div> </div> </div>Built in freezer<span class="product-value"><br /></span>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.comtag:blogger.com,1999:blog-6006878306287555815.post-21842579375419389682008-08-17T01:25:00.000-07:002009-01-08T06:53:15.030-08:00description<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxMlCtRnwfWuUMM-XVcSLWNI7f5toY0H2uJCSaWrxVxdUxK1lOPv_ofzfjRn0IUD92wfzlTHPQF-c30K4X_hnAYAJNrSoJha4AATmcNveF4YLn3MBnmL0ylAGf4qmvpC8GH3roqiaS6w/s1600-h/new2.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxMlCtRnwfWuUMM-XVcSLWNI7f5toY0H2uJCSaWrxVxdUxK1lOPv_ofzfjRn0IUD92wfzlTHPQF-c30K4X_hnAYAJNrSoJha4AATmcNveF4YLn3MBnmL0ylAGf4qmvpC8GH3roqiaS6w/s400/new2.JPG" alt="" id="BLOGGER_PHOTO_ID_5262242971730130082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxMlCtRnwfWuUMM-XVcSLWNI7f5toY0H2uJCSaWrxVxdUxK1lOPv_ofzfjRn0IUD92wfzlTHPQF-c30K4X_hnAYAJNrSoJha4AATmcNveF4YLn3MBnmL0ylAGf4qmvpC8GH3roqiaS6w/s1600-h/new2.JPG"><span style="color: rgb(255, 255, 51);">Size: 20.5cm x 20.5cm x 11cm.H</span><br /><span style="color: rgb(255, 255, 51);">Included a Bag of Table Salt</span><br /><span style="color: rgb(255, 255, 51);">Max cap:400ml</span><br /><span style="color: rgb(255, 255, 51);">Serve 3-4person</span></a><br /><span style="" lang="EN-US">This ice cream Maker is <span style="font-weight: bold;">suitable for beginner</span>, it serve ice cream for 3-4 person only.<br />Beginner can learn making ice cream in small portion, most of the electrical ice cream maker require minimum 500ml to operate.The price of the electrical ice cream maker can cost you at least 300rm.<br />Is so much fun when you learn how to use this ice cream maker, you gonna learn so much more than any electrical ice cream maker.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXNn_WJCmGMEWb-OQbdNneqIbPnDzIBnRZiULTP8e5dZY4HSoOg4byB6TEwAfXXnNUpwlmx-e9Nev2thcK8Av6mwZYGxgCV04PmkewRN4BwwMiJrpQTtm8tTDRVRpP7OXz14eG9eF0ls/s1600-h/new2.JPG"> </a><span style="color: rgb(255, 255, 51);"></span><br /><h2 class="title">Order NOW</h2> <span style="font-weight: bold;"> RM80</span><br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;"> </span><br />E-mail to Order<br />shakenfreeze@yahoo.com<br /><p class="MsoNormal"><span lang="EN-US">Order Shake N Freeze Ice cream Maker</span></p> <table class="MsoNormalTable" style="border: medium none ; margin-left: 5.4pt; border-collapse: collapse;" border="1" cellpadding="0" cellspacing="0"> <tbody><tr style="height: 23.25pt;"> <td style="border: 1pt solid windowtext; padding: 0cm 5.4pt; width: 47.55pt; height: 23.25pt; color: rgb(255, 0, 0);" valign="top" width="63"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Name</span></p> </td> <td style="border-style: solid solid solid none; padding: 0cm 5.4pt; width: 78.45pt; height: 23.25pt; color: rgb(255, 0, 0);" valign="top" width="105"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><o:p> </o:p></span></p> <span style="font-size:85%;"><br /></span></td> </tr> <tr style="height: 22.5pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 47.55pt; height: 22.5pt; color: rgb(255, 0, 0);" valign="top" width="63"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;">college</span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 78.45pt; height: 22.5pt; color: rgb(255, 0, 0);" valign="top" width="105"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><o:p> </o:p></span></p> <span style="font-size:85%;"><br /></span></td> </tr> <tr style="height: 30pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 47.55pt; height: 30pt; color: rgb(255, 0, 0);" valign="top" width="63"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Phone number</span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 78.45pt; height: 30pt; color: rgb(255, 0, 0);" valign="top" width="105"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><o:p> </o:p></span></p> <span style="font-size:85%;"><br /></span></td> </tr> <tr style="height: 22.3pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 47.55pt; height: 22.3pt; color: rgb(255, 0, 0);" valign="top" width="63"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Email</span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 78.45pt; height: 22.3pt; color: rgb(255, 0, 0);" valign="top" width="105"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><o:p> </o:p></span></p> <span style="font-size:85%;"><br /></span></td> </tr> <tr style="height: 22.35pt;"> <td style="border-style: none solid solid; padding: 0cm 5.4pt; width: 47.55pt; height: 22.35pt; color: rgb(255, 0, 0);" valign="top" width="63"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Quantity</span></p> </td> <td style="border-style: none solid solid none; padding: 0cm 5.4pt; width: 78.45pt; height: 22.35pt; color: rgb(255, 0, 0);" valign="top" width="105"> <p class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><o:p> </o:p></span></p> <span style="font-size:85%;"><br /></span></td> </tr> </tbody></table><span style="font-size:78%;">(Copy n paste)</span><br /><br />or SMS name,quantity,address,by post or cash on delivery.<br />012-3846066 Kj<span style="" lang="EN-US"><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" style="'width:414.75pt;"> <v:imagedata src="file:///C:\DOCUME~1\KHERWE~1\LOCALS~1\Temp\msohtml1\01\clip_image001.png" title=""> </v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span><br /><br />Cash on delivery.<br />Sunway pyramid.<br /><br />Or By post Laju.charge of 10ringgit.<br />Bank into public bank Ac:4-3441176-30<br /> limkejie<br /><br />Agents ,Kitchen utensils or pastry product Retail store in Malaysia needed to carry this product!<br />Still not available in any retail store in Malaysia.First in Malaysia!Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-38624647569432421462008-08-11T07:31:00.000-07:002008-11-01T23:05:55.981-07:00Video centre<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxscrT9HPT_k2tqgLBfvCf1UXIbfD6eMRJNqN5XmU3bET9rPCRfUZNxrr11w00ytEykZqKkUv528Oedka7fPw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /><br /> <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyHwu_oifDqNW5tIZ2HgIvLsKbS0L3Vh9THwg-87bg8NjKNK5lB3DDQO_fUmcfISjZerMJqRUJzniPgcVKcdA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /><span style="font-size:180%;"><span style=";font-family:arial;font-size:130%;" ><span style="font-weight: bold;font-size:85%;" >Ice cream making video</span><br /></span></span><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='226' height='220' src='https://www.blogger.com/video.g?token=AD6v5dx7MBvLAFdYuiTObaBlUiT4fL0DujUVXblPzddfBnjC0CIWxLxpqfDywKarC9z-RWAhnrNxyWv5q4GQQJbHpQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />300ml coconut ice.Takes 30minutes.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-71247233267096567502008-08-03T19:18:00.000-07:002008-10-29T00:06:20.845-07:00science of Shake n Freeze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwznQ7SctDrEBRl64AitSKEvYPG3nUtwvEEeIU768lokFRDnhEgZInzZF_MVK1691pByRAPNamiveZLq4JN_BlPOL7LkNe_27SpnbQuoYEWlhaQirEhG-TBCwJyfe2nzHo2gUPlKzDTQ/s1600-h/new2.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwznQ7SctDrEBRl64AitSKEvYPG3nUtwvEEeIU768lokFRDnhEgZInzZF_MVK1691pByRAPNamiveZLq4JN_BlPOL7LkNe_27SpnbQuoYEWlhaQirEhG-TBCwJyfe2nzHo2gUPlKzDTQ/s400/new2.JPG" alt="" id="BLOGGER_PHOTO_ID_5262250225492849410" border="0" /></a><br /><br /><br /><br />This portable ice cream shaker needs no power supply.What it does need is only few cups of ice.Shake it and it starts to freeze.You are not just buying a ice cream maker.You are buying "SCIENCE".Just put in ice,salt and water.shake it until the container freeze.<br /><br /><br /><span style="font-weight: bold;">Salt<br /><br /></span>When salt contact with ice, it Lowers the temperature from <span style="font-weight: bold;">0</span><span><span><span><span style="font-size:100%;"><span style="font-weight: bold;">°</span> Clecius to -10</span></span></span></span><span><span><span><span style="font-size:100%;"><span style="font-weight: bold;">°</span> to -17</span></span></span></span><span><span><span><span style="font-size:100%;"><span style="font-weight: bold;">°</span></span></span></span></span><span><span><span><span style="font-size:100%;"> Clecius</span></span></span></span> <span style="font-weight: bold;"><br />Ice</span> need more energy in order to melt.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-79904256199971508252008-08-03T06:53:00.000-07:002008-10-28T09:54:18.328-07:00Crème Anglaise.Basics of ice cream<span style="font-weight: bold;">Half /half</span><br />This advanced vanilla ice cream is made from Crème Anglaise(vanilla sauce).<br />Normal creme anglaise recipe call for 100% milk<br />In ice cream creme anglaise,substitute 50% of the milk with cream (half /Half)<br />instead of 100% milk that you normally use.<br /><br /><br />Normal Crème Anglaise= 100% milk<br />For ice cream Crème Anglaise:<span style="color: rgb(255, 0, 0);">50%</span> milk +<span style="color: rgb(255, 0, 0);">50%</span> cream=100% milk/cream(half half)<br /><br />You can use any Crème Anglaise recipe. substitute half the amount with cream.Others ingredient remains the same.<br />The half amount of cream makes the Crème Anglaise richer in taste and smooth in texture.<br /><br /><br />This Crème Anglaise is the basics for most of the ice cream.<br /><br /> Crème Anglaise+fruit puree or flavoring= ice cream<br /><br />Example:Rhum and raisin ice cream,green tea ice cream,strawberry ice cream,chocolate ice<br /> cream,coffee ice cream,cookies and cream ice cream.....<br /><img src="http://www.pastrywiz.com/_art/cakes/vicecream11.jpg" border="0" height="180" width="300" /><br /><br /><span style="font-weight: bold;">Cooked whole milk Creme Anglaise</span><br />If you have some already cooked <span style="font-weight: bold;">whole milk</span> creme anglaise,add in some whipping cream will do.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-29576085615412483802008-08-03T05:04:00.000-07:002008-09-25T05:15:01.055-07:00Ice cream WIth or Witout egg<div class="centercontent"> <h2><br /></h2><h2>Custard Ice Creams(creme anglais base)</h2> <div> <p><br />Ice cream is divided into two basic categories: custard-style (or French custard-style) and Philadelphia-style (also called "New York" or "American"). Custard ice cream is, as the name suggests, made from a custard base. Egg yolks or whole eggs are whisked together with hot milk or cream and sugar, and cooked gently until the mixture becomes thick enough to coat the back of a spoon. Egg yolks are natural emulsifiers, and the resulting custard makes an ice cream that is remarkably smooth and rich. Chill the custard for at least one hour before freezing.<br /></p> </div> <table> <tbody><tr> <td valign="top"><img src="http://images.allrecipes.com/images/17794.jpg" alt="" border="0" height="110" width="110" /></td> <td> <br /> </td> </tr> </tbody></table> </div> <hr style="margin: 0px; padding: 0px; width: 100%;"> <div class="centercontent"> <h2>Egg-Free Ice Creams</h2> <div> <p><br />Philadelphia-style ice cream contains no egg yolks and does not require cooking. It's based purely on cream and sugar, and is very delicate-tasting, with so few ingredients.<br /></p> </div> <table> <tbody><tr> <td valign="top"><img src="http://images.allrecipes.com/images/17995.jpg" alt="" border="0" height="110" width="110" /></td> <td> <br /><br /> </td> </tr> </tbody></table> </div> <hr style="margin: 0px; padding: 0px; width: 100%;">Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-18991197436973868362008-08-02T05:39:00.000-07:002008-08-03T04:23:08.864-07:00how to defrost your ice creamHow to defrost your home made ice cream?<br /><br />Home made ice cream are not like commercial ice cream.it gets hard when you keep in the freezer for days.....commercial ice cream includes stabilizers and other agents that keeps it soft...<br /><br />So what you can do to your Ice cream is to put it into the chiller for 15-20 minute depend how much ice cream you have.This will defrost the ice cream evenly.After defrosting the ice cream,use a spoon to stir it..this will return a smooth texture to the ice cream..stirring break down the large ice crystal that forms in the freezer.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-86569788535726176202008-08-02T03:28:00.000-07:002008-08-03T04:24:38.803-07:00Storing Your ice cream<h4 class="redhighlight"> Storing Your Ice cream<br /></h4> <span style="color: rgb(255, 0, 0);font-size:180%;" ><span style="font-weight: bold;"> “Fresh = Best”</span></span><br />If there’s one downside to homemade ice cream it’s that it doesn’t store as long and as well as commercially produced ice cream. You can expect to store homemade ice cream for up to 1 month. Commercial ice cream keeps longer because of the way it’s produced, including stabilizers.<br /><br /> Homemade ice cream is always best eaten on the day it’s made. The quality of taste, texture and color usually deteriorates after storage in the freezer.<br /> <br />Always remember..It is the best when is fresh...Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-86978703308521839252008-07-20T06:22:00.000-07:002008-12-15T03:07:40.231-08:00<span style="font-size:180%;"><span style="FONT-WEIGHT: bold">BANANA ICE cream</span></span><br /><strong><br /><img height="151" alt="bananas" hspace="7" src="http://www.ice-cream-recipes.com/midcol_pics/bananas.jpg" width="175" align="left" vspace="5" /></strong><strong>Ingredients:</strong><br />200ml milk or cream<br />(or a mixture of both according to taste),<br />2tablespoon sugar,<br />4-5 ripe bananas (to purée)<br /><br />Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so.<br />Chill.<br /><br /><br /><span style="font-size:180%;"><strong>Chocolate banana ice cream</strong></span><br /><br />add chocolate chip into the banana ice cream or chop chocolate bar.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-53828259329902971582008-07-20T06:12:00.000-07:002008-12-16T06:56:39.186-08:00strawberries<a class="image" title="Strawberry ice cream in a cone." href="http://en.wikipedia.org/wiki/Image:StrawberryIce.jpg"><img class="thumbimage" height="292" alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/StrawberryIce.jpg/200px-StrawberryIce.jpg" width="200" border="0" /></a><span style="font-size:180%;"><br />strawberries ice cream<br /></span><strong><br /><br /><br /><img height="157" alt="strawberry" hspace="7" src="http://www.ice-cream-recipes.com/midcol_pics/strawberry.jpg" width="175" align="left" /><br />Ingredients:</strong><br /><br /><br /><br />1cup of strawberries<br />2tablespoon sugar<br />200ml Half half (100ml milk+100ml cream)<br /><br /><br /><br />Take the strawberries and mash them in with the sugar in a bowl.<br />Mix the mash strawberries into the chill creme Anglaize.Chill.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-85986727909146789672008-07-20T06:09:00.000-07:002008-12-16T06:54:10.274-08:00<div class="thumb tright"><div class="thumbinner" style="WIDTH: 202px"><a class="image" title="Japanese green tea ice cream with anko sauce" href="http://en.wikipedia.org/wiki/Image:Green_tea_ice_cream.JPG"><img class="thumbimage" height="267" alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Green_tea_ice_cream.JPG/200px-Green_tea_ice_cream.JPG" width="200" border="0" /></a> <div class="thumbcaption"><div class="magnify"><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/Image:Green_tea_ice_cream.JPG"><img height="11" alt="" src="http://en.wikipedia.org/skins-1.5/common/images/magnify-clip.png" width="15" /></a></div>Green tea ice cream serve with red bean sauce.<br /></div></div></div><br /><br />Green tea powder 4 table spoon<br />200ml half half(100ml cream+100ml milk) or 200ml creme anglaise<br /><br />Method<br />Mix the green tea powder into the warm cream/milk.strain.chill.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-10528354367856120822008-07-20T05:56:00.000-07:002008-09-20T06:02:40.667-07:00<div id="rcheader" class="greybottom"> <h1>Chocolate Toffee Crunch Ice Cream</h1> </div> <div id="reciperating" class="greybottom"> <div id="rating" class="topRate"> <script language="JavaScript"> gSiteLife.Rating("ExternalResource","recipe:" + "R073744");</script><br /></div></div><div class="recipeInfo"><div id="times" class="greybottom"><span class="type"><span class="time"><br /> </span> </span> <div class="floatspacer"> </div> </div> </div> <div id="rightcol"> <div id="recipeimg" class="bigimg"><img src="http://images.meredith.com/bhg/images/recipe/l_R073744.jpg" alt="Chocolate Toffee Crunch Ice Cream" /></div> </div> <div id="cliplink" style="display: inline;"> <a href="javascript:clipit('1648681215','R073744','Recipes','S3','rcbhg1','bhg')" class="linkButton smRed W130 floatleft MR5"><span><br /></span></a> </div> <div id="uncliplink" style="display: none;"> <a href="http://www.bhg.com/recipes/recipebox/" class="linkButton smRed W100 MR5 floatleft"><span>already saved</span></a> </div> <script type="text/javascript">$("cliplink").style.display="inline"</script> <div id="ingredients"> <h4>Ingredients</h4> <ul><li class="bg1"> <strong>1</strong> cup sugar </li><li class="bg2"> <strong>1/4</strong> cup unsweetened cocoa powder </li><li class="bg1"> <strong>2</strong> cups whipping cream </li><li class="bg2"> <strong>1</strong> cup <a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168460949472.xml">milk</a> </li><li class="bg1"> <strong>1</strong> teaspoon vanilla </li><li class="bg1"> <strong>3/4</strong> cup chocolate-covered toffee pieces </li></ul> </div> <h4>Directions</h4> <p> <span style="text-decoration: underline;"></span> Mix sugar and cocoa powder. Stir in cream, <span class="nlk">milk</span>, vanilla, and salt. Whisk thoroughly until sugar is dissolved.Pour into the ice cream maker.Apor 15minute. </p>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-76332889185745514912008-07-18T07:12:00.000-07:002008-09-03T06:20:32.106-07:00<span style="font-size:180%;"><br />My Favorite Rhum n Raisin ice cream</span><br /><br /><br /><span class="descriptiontxt"><br /> </span> <div id="recipewrap" class="clearfix" style="clear: both;"> <div id="recipecontent2"> <div id="masthead2" class="clearfix"> <div id="mastheadphoto2"> <a id="ctl00_CenterColumnPlaceHolder_lnkPhoto" href="http://allrecipes.com/Recipe/Vanilla-Ice-Cream-VII/Photo-Gallery.aspx" style="border-width: 0px; height: 140px; width: 140px;"><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/35907.jpg" style="border-width: 0px; height: 140px; width: 140px;" /></a></div></div></div></div><br /><br />Ingredient<br /><br />1 basics recipe of vanilla ice cream(Check on the basics of vanila ice cream)<br />2tablespoon raisin.<br />7tablespoon Rhum<br /><br />Method<br />Soak the raisin into the rhum.Keep overnight in the chiller.I prefer soaking it longer to get more alcohol into the raisin.<br />Start with the vanilla ice cream,stir in the raisin when the vanilla ice cream is almost ready.Stir in 1tablespoon of the reserved Rhum from the raisin into the ice cream as well.<br /><br />This ice cream is enjoy for its alcohol taste,the rhum makes the raisin so lovely in the ice cream.<br />The soaked raisin can be also enjoy by it selfShake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-51887339466312557962008-07-18T06:25:00.000-07:002009-01-10T23:36:17.401-08:00chocolate ice cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wLzF3pf92D7DKPSWAxqSp3-sJ2jVBQV0esBpv7R3SktCiFLgeG6zGgQbMCHRudg1gJk8QmaRSL-7lkJrlJ8bJB9mPOztmnwvbctUWYS3d3Z8CTPu0GX9_sXsswq1zkVje8EXzf09UYU/s1600-h/09012009831.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wLzF3pf92D7DKPSWAxqSp3-sJ2jVBQV0esBpv7R3SktCiFLgeG6zGgQbMCHRudg1gJk8QmaRSL-7lkJrlJ8bJB9mPOztmnwvbctUWYS3d3Z8CTPu0GX9_sXsswq1zkVje8EXzf09UYU/s400/09012009831.jpg" alt="" id="BLOGGER_PHOTO_ID_5289936120244189874" border="0" /></a><br />milk,chocolate bar,cocoa powder.<br /><br /><h1 class="characterwrap">Chocolate Ice Cream</h1><div class="clearfix" id="mastheadphoto2"><a id="ctl00_CenterColumnPlaceHolder_lnkPhoto" style="border-width: 0px; width: 140px; height: 140px;" href="http://allrecipes.com/Recipe/Easy-Chocolate-Ice-Cream/Photo-Gallery.aspx"><img id="ctl00_CenterColumnPlaceHolder_imgPhoto" style="border-width: 0px; width: 140px; height: 140px;" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/46000.jpg" /></a> </div><div class="clearfix">ingredient<br /><br />50gm of chocolate chip or cadbury bar(depends how strong you want.<br /> you can add more to your taste)<br />150ml milk/or half cream half milk(using cream will have a smoother texture)<br />cocoa powder.1 tablespoon<br /><br /></div><div class="clearfix">Method.<br />Warm the milk .remove it from heat and add in the chopped chocolate to melt.stir well.then add in the cocoa powder.stir well.strain.<br />Chill for 1-2 hour.<br />Pour in the SHake n Freeze ice cream maker.<br /><br /><span style="font-weight: bold;">milk</span><br />you can use any kinds of milk..but not milk powder...i prefer full cream milk if i not using half half,if u using half half(half milk n cream),u can use any milk.<br /><span style="font-weight: bold;">chocolate</span><br />u can use cooking chocolate,semi sweet or bitter sweet or sweet once like the cadbury milk chocolate bar.<br /><br /><br /></div><h2 class="date-header"><br /></h2><a name="7990425619997150825"></a><h3 class="post-title entry-title"><br /></h3><div class="clearfix"><br /><br /></div>Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-34212554348288538252008-07-13T02:11:00.000-07:002008-11-13T02:15:58.814-08:00creme brulee3 tablespoon sugar<br />1tablespoon water<br />1 recipe vanilla ice cream<br /><br />Place sugar and water into a sauce pan, cook until dark caramel.not burn.<br />Pour on top the vanilla ice cream.Mix well.Freeze 1 hour.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-55247550534534001472008-07-13T02:07:00.000-07:002008-11-13T02:10:33.984-08:00cookies n cream5 pieces Oreo or 1 piece Kitkat biscuits.(crush)<br />Vanilla ice cream 1 recipe<br /><br />mix the crush Oreo into the vanilla ice cream.Freeze for 1 hour.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0tag:blogger.com,1999:blog-6006878306287555815.post-33776703310152645982008-07-06T07:17:00.000-07:002008-12-06T07:17:42.399-08:00<span style="color: rgb(255, 255, 102);font-size:130%;" >Durian ice cream<br /></span><strong> Ingredients:</strong><br /> 8tablespoon durian paste or more.up to taste<br />2tablespoon condensed milk or sugar<br /> 100ml full cream dutch lady milk or coconut milk.<br /><br />Mix the durian paste well with the milk and sugar.Shake n Freezehttp://www.blogger.com/profile/16286527313021756388noreply@blogger.com0