Review on ❄️ Superior Northern Ice Cube Shaver by Brandon Peters

Great Stuff! Produces lots of very fine ice chips, as do machines that cost 5-10 times more than this machine. Mine came with a plastic protector and I use that and it has saved me twice from being hit by a large chunk of ice whilst learning how to use the machine and how to make ice properly. I also highly recommend getting a footswitch so you can keep your hands free and turn off the machine by simply stepping back. The machine has a very sharp blade and some very sharp spikes so you have to be careful. Do not let children play with this machine! Cleaning is very easy as you just wipe everything down with a clean towel (beware of sharp blades and spikes!). Making ice cream turned out to be more difficult than I expected, but after some research, trial and error, I ended up with a simple yet effective process. You will need a 3/4 to 1 gallon high density polyethylene (HDPE) plastic pail. Interior measurements should be 7 to no more than 8 inches wide at the bottom and no more than 6 to 7 inches tall. You want the ice to freeze on the sides and bottom, with the top freezing last. Tap water works fine. Pour water into the bucket about 1-1/2 inches to the top. I cut out 2 round pieces of pink styrofoam to fit in the top of the bucket. Wrap them in plastic wrap to keep the foam from contacting the water and place them on top of the water in the bucket. Place the bucket in the freezer for 24-36 hours depending on the temperature of your freezer. I tried experimenting with the freezing temperature but it didn't seem to make a difference as it was below +10 degrees Fahrenheit. rubber grip) for hitting a flat surface of ice. Scrape the ice off the ice cream and let stand at room temperature for about 15 minutes until the ice cream comes out of the bucket easily. Place the ice cream in the machine with the very smooth bottom side down. If the ice is still very cold, it can stick to the copper plate for a few minutes until it warms up a bit. Center the ice in the machine and align it evenly with the spiked plate. Apply light pressure to make the spikes dig into the ice. You have to center the ice cream in the machine or it will wobble and wobble. For safety reasons, always fully retract the blade when inserting or removing an ice block and when cleaning the machine. Reattach the protective cover. To scrape the ice, start the machine (I highly recommend getting a foot pedal), then slowly adjust the blade until it starts scraping the ice. The smaller the blade goes into the ice, the thinner the ice becomes. Just a little practice and you can quickly achieve the desired result with every application. Now shave with ice to compete with the best shave ice shops. I use a container to collect ice when I'm just making a few, but shave straight into flower cups for parties and reunions when I need to make 12 or more at once and run an assembly line with them. One block of ice is enough for 6-10 servings, depending on the size of your cups. Use good quality syrup. I love Hawaiian shaved ice syrup (Mary Mac's). Dispensers that simply push into the neck of the bottle make it a lot easier to control the syrup and ensure an even pour. I've found that for a creamy batch of ice cream chips, melted vanilla ice cream tastes way better than sweetened condensed milk or condensed milk. To add a twist, scoop a scoop of vanilla ice cream into the bottom of a mug before adding the shaved ice and syrup, then add the melted vanilla ice cream.