- Product Dimensions: 25.4 x 25.4 x 35.9 cm ; 3.4 Kg
- Item model number: 68881Z
- ASIN: B00NLBBI2E
- Date first available at Amazon.in: 2 September 2016
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #4,78,775 in Home & Kitchen (See Top 100 in Home & Kitchen)
Hamilton Beach Ice Cream Maker, 1.5-Quart, Red (68881Z)
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- Homemade ice cream-ready in as little as 20 minutes
- Makes ice cream, frozen yogurt, custard, sherbert or gelato
- Recipes included
- No rock salt required
- Easy on/off switch
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68881Z Color: White Features: -Customize with your favorite mix-ins. -Homemade ice cream ready in as little as 20 minutes. -Pre-freeze the bowl to make quick frozen treats anytime. -Makes ice cream, frozen yogurt, custard, sherbet or gelato. -No rock salt required. -Recipes included. Dimensions: Overall Height - Top to Bottom: -10.6". Overall Width - Side to Side: -9.3". Overall Depth - Front to Back: -9.4". Color Red - Overall Product Weight: -6 lbs. Color White - Overall Product Weight: -6.1 lbs.
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Most helpful customer reviews on Amazon.com
There are some things people must consider when using the unit to help ensure success.
#1 Freeze the unit with the bowl upside down. As the unit starts to thaw during use the frozen portions are toward the top edge of the bowl where the opening to air is located Having this portion with the base of the frozen gel helps during ice cream creation and causes the gel to naturally move around helping to prevent cold spots.
#2 The freezer you chill the bowl in must be set to a deep freeze temperature. This means that things you take out that are frozen are really frozen solid. IE: Ice cream is difficult to spoon out of carton or bucket. A warmer temperature means the gel does not reach it's maximum low temperature and is not as effective in creating your ice cream.
#3 Initially run the unit for 2 minutes and let it set for 2 minutes. (do this 2 to 3 times) this is a trick I learned from my mom who said that constantly churning the ice cream concoction doesn't make it freeze any faster. Allowing it to sit a couple minutes initially will allow the bowl to chill the ice cream mix faster (the churning activity naturally creates friction aka heat which works against the process of freezing the mix) Allowing a couple initial cycles without movement during the initial phase allows the freezing to get a head start and substantially reduces the time needed to complete the process.
#4 Cover the hole on top of the unit. This seems to be silly but for some odd reason Hamilton Beach put an opening at the top of the unit. I put a small cardboard circle over the hole to keep warm air out. In South Florida the normal 80-ish inside temperature isn't conducive to ice cream so I have to use all the tricks I can.
#5 When you initially put the mix in the bowl and start the unit make note of how many beater blades are exposed from the mix. You will know you are being successful if the number of bars slowly start to be covered by the mix in 5 minutes. ,Note don't expect a lot of progress initially, but if you see the mix crawling slowly up the sides you are succeeding in making ice cream. If by 8 minutes this doesn't start to occur, turn the unit off for 2 minutes and process for 2 minutes (do this twice) you should see improvement afterward within 2 to 4 minutes after.
#6 Note to follow their directions precisely if you haven't made ice cream previously, particularly do not add the heavy whipping cream until you are ready to process the mix. I don't understand the science about why it makes a difference, but it does. I didn't want to put the mix in the fridge overnight to chill so I used a salt slurry with ice in a bowl under a metal mixing bowl I was making the mix in. It chillled the mix quickly so I could skip waiting for it to chill in the refrigerator. Note if you use eggs to ensure the mix is heated sufficiently (170*F) to destroy any bacteria kept at temp for 3 minutes. The instructions do explain how to temper the eggs so they don't scramble in your mix. Their directions worked spot on.
I used the unit formula for making ice cream which I expected to just barely fill unit when processing was completed. I was wrong. When completed the unit bowl was virtually completely full with the mix going all the way to the top of the beater bar and very little area for any mixing remaining. As I said this occurred in approximately 20 minutes without problem.
- I froze the freezer bowl for more than 30 hours before the first use.
- I prepared my ice cream mixture a day in advance and let it sit in the fridge.
- 10 minutes before putting it in the machine I put the mixture in the freezer.
- I covered the hole in the top of the ice cream maker in order to stop the cold air from escaping.
- Froze bowl upside down (as a reviewer suggested)
- made 1/2 the amount of ice cream mixture as another reviewer suggested.
I checked it once every 5 - 10 minutes and at 20 minutes it was still runny. At 40 minutes it had achieved slush consistency.
I’m refreezing the freezer bowl and giving the ICM one more shot before sending both of the back to amazon.
Update: (2nd attempt)
So this time I used both machines in an attempt to make two flavors and I let my ice cream mixture sit in the deep freezer for about an 1.5 hours before putting it in the machine. 1 flavor came out soft serve-ish. It still needed about an hour or two in the freezer afterward. The second flavor (strawberry/vanilla) still came out slushy. I’m going to try once more tomorrow and keep the mixtures in the freezer for two hours before running the machine. My kid threw out the box (he picked this day to be on top of his chores), so I’m desperate to figure out the trick to make these things work. 🤣
*i left it in the freezer overnight and only took it out when i was going to use it immediately