Review on Ice cream maker Kitfort KT-1809 stainless steel by Ada Adamek ᠌

Has some pros She gave her husband an ice cream maker for the New Year (to please the inner child). I will write in advance that all expectations were justified. Here are the recent results: The first time - they added 150-200g of 33% cream, but they overdid it with milk and (perhaps they didn’t keep it) it turned out a crystallized mess + added 70g of sugar to the mixture, but it turned out (IMHO) unsweetened. The second and third times were completely successful - half a liter of chocolate Miracle and 200-250g of cream 33% (a little powdered sugar was added and they were not mistaken) for 45 minutes - the result was excellent chocolate ice cream. For the fourth time, grated chocolate was added to the previous composition (just fall asleep after cooking, and not before, because the first batch of grated chocolate froze at the bottom.) - ate with a friend, he also really liked it. Different cons: There is one point, it only causes some inconvenience and I think it cannot be attributed to the lack of the ice cream maker itself - rather, it is a drawback of its technology itself in general, I describe: after making ice cream, some of it freezes in the walls and bottom (as I wrote above, the first part of the grated chocolate settled to the bottom during mixing and remained there with the frozen ice cream). This cannot be avoided, because the wall of the ice cream maker vessel is the cooling element, so everything freezes there first.