Review on 🍦 Hamilton Beach Electric Ice Cream Maker: Enjoy Homemade Frozen Delights with Ease – 1.5 Quart, White (68880) by Raden Maldonado

I bought this unit about 2 weeks ago and have used it 3 times in that time. Each time he successfully made thick ice cream in 20 minutes. There are some things people need to keep in mind when using the device to ensure success. #1 Freeze your device by turning the bowl upside down. If the device begins to thaw during use, the frozen parts will be closer to the top of the bowl where the air hole is located. This frozen gel base piece helps with ice making and causes the gel to move naturally, preventing cold spots. #2 The freezer you use to chill your bowl should be set to deep freeze. This means that the frozen products removed are actually frozen. IE: Ice cream is hard to scoop out of a box or bucket. The higher temperature means the gel doesn't reach its lowest temperature and isn't as effective at making ice cream. #3 Start the device for 2 minutes and let it harden for 2 minutes. (Do this 2-3 times) I learned this trick from my mom who said that constantly stirring the ice cream mixture doesn't make it freeze faster. If you let it sit for a few minutes first, the bowl will cool the ice cream mix faster (stirring will of course create friction, which is heat that counteracts the mix's freezing process). Performing a few initial cycles with no movement in the early stages can take advantage of the freeze and significantly reduce the time required to complete the process. #4 Close the hole on the top of the device. It seems silly, but for some odd reason, Hamilton Beach put a hole in the top of the device. I placed a small cardboard circle over the hole to keep warm air out. In South Florida, the normal 80-degree indoor temperature isn't conducive to making ice cream, so I have to use all sorts of tricks. stand out from the mix. You'll know you've made it when, after 5 minutes, the number of bars is gradually covered by the mixture. Note that don't expect much progress at first, but if you see the mixture slowly creeping up the sides, then you've made ice cream. If this does not happen after 8 minutes, switch off the device for 2 minutes and continue working for 2 minutes (do this twice). You should see an improvement within 2-4 minutes afterward. If you haven't already made ice cream, especially don't add heavy whipping cream until you're ready to work the mixture. I don't understand the science behind why this matters, but it does. I didn't want to put the mixture in the fridge overnight to chill it, so I used a brine slurry with ice in a bowl underneath the metal bowl I used to prepare the mixture. This quickly cooled the mixture so I didn't have to wait for it. cool in the fridge. Note if using eggs make sure the mixture is warm enough (170*F) to kill any bacteria kept at 3 minutes. The instructions explain how to temper the eggs so they don't stir in the mixture. Your instructions worked exactly. I used an ice cream formula that I expected would barely fill the device once processing was complete. I was wrong. When complete, the bowl of the machine was filled with the mixture almost completely to the top of the whisk, leaving very little room to mix. As I said, it went in about 20 minutes without problems.