Review on Ice cream maker Kitfort KT-1809 stainless steel by Franciszka Szpakowsk ᠌

1) I don't think the plastic parts will last long. And without them, it will not make sense; 2) It turns out a lump of ice cream on a plastic whisk + a frozen layer of ice cream on the machines and on the bottom (it is not possible to scrape it off. It freezes only at a few hours at room temperature and is no longer suitable for eating. About a quarter of the ice cream is lost this way. With sorbet - normal in this regard ) + the rest is liquid, which is tasteless without additional freezing. Yes, and a piece on the whisk, too. You have to scrape off the whisk, mix with liquid, try to scrape off the walls (which turns into lumps in the total mass), and then you have to hold it in the freezer for a couple of hours after the ice cream maker (which is sorbet, which is ice cream). The total mass after the ice cream maker is a thin, nasty cold mass, with hard pieces of what was scraped off the walls; 3) Of course, there is no question of any formation of beautiful ice cream balls. There, the knife is bent from ice cream and sorbet, which will stand in the freezer. I’m already seriously thinking about adding vegetable oil to the mixture for the right consistency . We scrape the sorbet like “fruit snow” with a spoon, and after the freezer we defrost the ice cream for 10 minutes before we can chop off a piece to eat. But this is not the fault of the ice cream maker, it is rather the shortcomings of homemade ice cream and sorbet in general.