Recenzje klientów dla Automatyczna maszyna do lodów VEVOR z wbudowanym kompresorem 1 l bez wstępnego mrożenia, maszyna do lodów i lodów z 4 trybami, elektryczna maszyna do lodów, maszyna do mrożonego jogurtu i sorbetu, biała

Très bon produit, crème glacée en moins de 60 minutes

Works fast and with minimal effort

I bought this product about 3 months ago. I like it because you dont have to freeze the inside container first. I have used it twice and it has performed well. 30 minutes and I have ice cream. the only bad thing is the paddle that stirs the mixture is flimsy plastic and is difficult to attach to the motor that rotates it.

bought a couple of weeks ago because I could not justify spending $1100 on Mussolini Lussino and saw this on YouTube it’s pretty cool turning it on before dinner and having gelato ready when you end. so far I made chocolate, vanilla gelatos , raspberry sorbet and have pistachio gelato on my list. a big hit w kids. recipes it comes w are not great. I also found some weird recipes on vevor website that used pudding mix to make gelato? what is pudding mix? I used gpt and they are pretty nice recipes below. sometimes if you stop it mid cycle it freezes up and won’t start again (ice creak gets too stiff?). It’s a bit big to leave out and store. maybe consider the upright. I’ve used the ninja icecream maker. the pre freezing required for the ninja means that if you are like me you are rarely going to make icecream as it requires planning. you can be a bit more spontaneous with the vevor. mash up some fruit w sugar in a pan. cool and off you go. strawberry gelato I think will be fantastic here are some recipes . pistachio Ingredients * 600 mL whole milk * 100 mL 35% cream * 120 g 100% pistachio paste, unsweetened * 100 g white sugar * 40 g dextrose/glucose powder * 30 g skim-milk powder — optional but improves body considerably * ¼ tsp salt If you don’t have dextrose, use 125–130 g ordinary sugar total instead. It will be a little sweeter. Method 1. Mix the sugar, dextrose and skim-milk powder together. 2. Heat the milk and cream to about 40°C / 104°F. 3. Whisk in the dry ingredients. 4. Continue heating, stirring, to 82–85°C / 180–185°F. 5. Remove from the heat. 6. Whisk in the pistachio paste and salt until completely smooth. A stick blender is ideal. 7. Cool rapidly, then refrigerate for at least 4 hours, preferably overnight. 8. Churn very cold in your VEVOR machine. 9. Transfer to the freezer for 1–2 hours if you want firmer scoops. Making your own pistachio paste Use 120–140 g shelled, unsalted pistachios. Lightly roast at 150°C / 300°F for about 7–10 minutes, just until fragrant. Cool slightly, then process continuously until they go from crumbs → clumps → a flowing nut paste. This can take several minutes. Don’t roast them dark: proper pistachio gelato should taste intensely of pistachio, not toasted nuts. And don’t add almond extract. A lot of commercial “pistachio” ice cream uses it, but it makes it taste like marzipan rather than pistachio. Vanilla gelato — about 1 litre Ingredients * 500 mL whole milk * 125 mL 35% whipping/heavy cream * 150 g white sugar * 5 large egg yolks * 2 tsp good vanilla extract or 1 vanilla bean * Small pinch of salt Steps 1. Heat the milk + cream until steaming and just beginning to bubble around the edge. Don’t boil. 2. Whisk egg yolks + sugar + salt until smooth. 3. Slowly pour about ⅓ of the hot milk into the yolks while whisking. 4. Pour the yolk mixture back into the saucepan. 5. Heat gently, stirring continuously, to 77–80°C / 170–175°F. It should lightly coat a spoon.

The plastic pieces felt very cheap, but I made two batches, and it worked well.

Fonctionne très bien. Hyper simple a utiliser. Tester 3fois a date avec des quantité différente et pour la fois que j'ai remplis la cuve a 60% de capacité (max dans le livre instruction) je l'ai fait tourner 1h15. Sa donne une crème glacée molle prêt a manger. Je suis bien heureux de mon achat.

I like the machine and it works well. The only negatives I would suggest are the capacity is small and I would prefer a stainless steel mixing bucket. The quality of the ice cream is up to you and the mixtures you use. I found that experimenting and keeping a record is important . Hope this helps

Parfait, correspond à mes attentes. Livraison rapide, machine robuste et efficace. Je suis très satisfait de mon achat, tout correspond à ce à quoi je m'attendais les glaces sont réalisées dans un délai de 30 à 50 minutes et le maintien glacé après la réalisation de la glace et au bout du temps en partie fonctionne très bien

It worked great for the first few times - then the stir and chill buttons stopped working. Ice cream button was still ok - contacted customer service and they are shipping me a new one. It is simple to use and makes a good amount of ice cream. Enough to eat for one person over a few days. I would buy again.

Pour un sorbet pomme : 1 litre de jus de pomme bio, 1 cuillère à soupe de jus de citron bio, 250 de sucre glace. 3 cuillère à soupe de miel de printemps cristallisé (car très chargé en glucose). 55 minutes pour la machine 1,5l. Ensuite vois pouvez servir dans des petits verres en carton de 100ml. Ça permet d'avoir des petites doses individuelles. Ensuite déposer au congélateur à -19°C pour une prise complète. Mettre en boîte ou en sac dès le lendemain pour éviter d'avoir 'le goût du congélateur'. Glaces très onctueuses.