Reseñas de clientes para Máquina automática de helados VEVOR con compresor incorporado, 2 cuartos de galón, sin congelación previa, máquina eléctrica para hacer helados y sorbetes, 3 modos de funcionamiento, ideal para la cocina del hogar.

Elle réalise de très bonnes glaces maison au parfum de mon choix rapide et très pratique .très bon produit.

Facile à utiliser, correspond aux besoins de la famille.

je cherche les acssesoir qui de rechange merci me repondre

Sin tener niiii idea de hacer helados, nos salen ¡¡cojonudos!!. Ingredientes sencillos como base leche, nata para montar, proteína en polvo isolada, miel y despues frutas o lo que se quiera. Ahhh!! Y un chorrito de licor de avellana.

Top matos

Parfait ! Mais déçue du sav: après avoir reçu un appareil défectueux, j’ai dû attendre 2 semaines pour recevoir le nouveau, et j’ai dû faire un aller retour en déchèterie pour mettre au rébus cet appareil encombrant et pesant près de 20kg par mes propres moyens car aucun bon de retour… pas un geste du sav pour prendre en charge, pas un avoir de réduction ni un remboursement d’un partie du prix pour les dommages occasionnés Dommage pour l’image de Vevor.

Ottima macchina, lavarla e molto semplice. Buono anche il sorbetto. Sono contento del mio acquisto.Facile da usare.

I bought this product about 3 months ago. I like it because you dont have to freeze the inside container first. I have used it twice and it has performed well. 30 minutes and I have ice cream. the only bad thing is the paddle that stirs the mixture is flimsy plastic and is difficult to attach to the motor that rotates it.

bought a couple of weeks ago because I could not justify spending $1100 on Mussolini Lussino and saw this on YouTube it’s pretty cool turning it on before dinner and having gelato ready when you end. so far I made chocolate, vanilla gelatos , raspberry sorbet and have pistachio gelato on my list. a big hit w kids. recipes it comes w are not great. I also found some weird recipes on vevor website that used pudding mix to make gelato? what is pudding mix? I used gpt and they are pretty nice recipes below. sometimes if you stop it mid cycle it freezes up and won’t start again (ice creak gets too stiff?). It’s a bit big to leave out and store. maybe consider the upright. I’ve used the ninja icecream maker. the pre freezing required for the ninja means that if you are like me you are rarely going to make icecream as it requires planning. you can be a bit more spontaneous with the vevor. mash up some fruit w sugar in a pan. cool and off you go. strawberry gelato I think will be fantastic here are some recipes . pistachio Ingredients * 600 mL whole milk * 100 mL 35% cream * 120 g 100% pistachio paste, unsweetened * 100 g white sugar * 40 g dextrose/glucose powder * 30 g skim-milk powder — optional but improves body considerably * ¼ tsp salt If you don’t have dextrose, use 125–130 g ordinary sugar total instead. It will be a little sweeter. Method 1. Mix the sugar, dextrose and skim-milk powder together. 2. Heat the milk and cream to about 40°C / 104°F. 3. Whisk in the dry ingredients. 4. Continue heating, stirring, to 82–85°C / 180–185°F. 5. Remove from the heat. 6. Whisk in the pistachio paste and salt until completely smooth. A stick blender is ideal. 7. Cool rapidly, then refrigerate for at least 4 hours, preferably overnight. 8. Churn very cold in your VEVOR machine. 9. Transfer to the freezer for 1–2 hours if you want firmer scoops. Making your own pistachio paste Use 120–140 g shelled, unsalted pistachios. Lightly roast at 150°C / 300°F for about 7–10 minutes, just until fragrant. Cool slightly, then process continuously until they go from crumbs → clumps → a flowing nut paste. This can take several minutes. Don’t roast them dark: proper pistachio gelato should taste intensely of pistachio, not toasted nuts. And don’t add almond extract. A lot of commercial “pistachio” ice cream uses it, but it makes it taste like marzipan rather than pistachio. Vanilla gelato — about 1 litre Ingredients * 500 mL whole milk * 125 mL 35% whipping/heavy cream * 150 g white sugar * 5 large egg yolks * 2 tsp good vanilla extract or 1 vanilla bean * Small pinch of salt Steps 1. Heat the milk + cream until steaming and just beginning to bubble around the edge. Don’t boil. 2. Whisk egg yolks + sugar + salt until smooth. 3. Slowly pour about ⅓ of the hot milk into the yolks while whisking. 4. Pour the yolk mixture back into the saucepan. 5. Heat gently, stirring continuously, to 77–80°C / 170–175°F. It should lightly coat a spoon.

Ma première sorbetière, facile à utiliser, robuste.