A new and improved ice cream maker?
The Ice Cream Making Machine of old were clunky, but they worked. They were built with industrial strength, and they made good ice cream. But those machines are expensive and a bit heavy. And then there's the issue of clean up. Not to mention, they weren't very good for you. They were filled with lead and other heavy metals, and they released a lot of carbon monoxide into the air.
These days, the industry has made some huge strides. We have made some cool, little ice cream makers that are so easy to clean, you can make ice cream without getting your hands dirty. These things aren't just for kids anymore. And we don't use any lead or other heavy metals in them.
But while they're fun, there's still something to be said for a traditional ice cream maker. There's nothing quite like watching the ice cream churn. This machine makes great ice cream, and it's easy to use.
How does it work?
The ice cream maker is based on the French Moka pot, which is essentially a pressure cooker. Instead of a tight lid, though, the Moka pot is equipped with a bowl that fits inside a tight-fitting metal cylinder. The top of the cylinder is perforated with holes. Air circulates through the holes, creating a vacuum that pulls the heat up and out of the mix. The mix, in turn, creates steam, which expands and pushes the ice cream from the bottom up to the top, where it falls out.
The ice cream maker comes with three main parts: the base, the bowl, and the lid. You can buy a new set of components for about $50.
The base of the Moka pot is the part that you put the bowl in. It's made of plastic and has a small knob to control the pressure. The base is connected to the bowl and the lid with metal rods that are attached to the lid by bolts and rubber gaskets.
There are three important things to know about the base. First, it should fit tightly inside the cylinder. Second, the holes in the base should be big enough to allow for air to flow around the bowl, but not so big that you have to take the whole thing apart to clean it. Third, the base is held in place by two metal screws.
Now for the bowl. It's made of stainless steel and features a silicone insert that's used to stir the mix. The silicone is shaped like a cylinder, and the edges of the bowl are rounded to keep the ice cream from spinning out of the bowl.
The bowl is screwed into the base, and the base is screwed into the lid. There are four small rubber seals between the bowl and the base, and the bowl is covered with a rubber cover that screws on.
Finally, there's the lid. It's made of stainless steel and is screwed on to the base. The lid has a silicone seal that is also shaped like a cylinder, and it's designed to screw directly onto the lid. There are rubber gaskets between the lid and the base and the bowl and the lid.
The lid has a few important features. First, it has an air vent hole. This allows the mix to expand and push the ice cream to the top of the bowl. Second, it's made of stainless steel, which means it won't rust. Finally, it has a metal ring that acts like a seal, preventing any moisture from getting in.
In addition to the Moka pot, you'll need to buy some mix and ice cream. We recommend our brand of mix, which is available in both chocolate and vanilla. We also suggest buying it in bulk, as the mix doesn't freeze solid.
You'll also need to find a container. We like the reusable, insulated containers we make. They're easy to clean, and they're made of thick, insulated plastic that won't break when you accidentally drop them.
How do you use it?
Fill the Ice Cream Making Machine with the mix. It's important to fill it only about halfway, or you risk the mix overflowing and spilling everywhere. Next, screw the base into the lid. Then screw the lid on, making sure that the rubber seal sits in the groove between the lid and the base. Screw the lid on, but don't tighten it too much. The more pressure you put on the lid, the harder it will be to unscrew, but you also want to avoid over-tightening, as this could cause the ice cream to stick to the bowl.
Finally, add ice. The ice needs to be smaller than the holes in the base. You don't want to pack the ice in so tight that the mix gets cold, but you don't want it to be loose enough to spill out.
After the ice has melted, remove the lid. It shouldn't take long. Then place a plate over the bowl and give it a quick shake. The ice cream will begin to churn. It will look like it's moving, but it won't actually move.
At this point, you might notice some liquid seeping out of the bowl. Don't worry about that. The mix will continue to churn, and it will eventually freeze.
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