Breville BCI600 The Smart Scoop Icecream Maker $255.36 Delivered @ Myer eBay

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• 

  great-price on 09/09/2017 - 13:36

  +1

  After reading the reviews I think I'll give it a miss:
  https://www.productreview.com.au/p/breville-bci600-smart-sco…

  • 

    PVA on 09/09/2017 - 14:18

    +3

    vast majority are good to excellent.

    quite a few negative ones they say the lost/damaged a seal themselves - so thats not Brevilles fault.

    pretty in depth review here http://icecreamscience.com/breville-bci600xl-smart-scoop-ice…

    • 

      xuqi on 10/09/2017 - 00:47

      No, but you'd expect the manufacturer to make the spare part available for sale, or perhaps provide a spare two with the purchase.

      • 

        PVA on 10/09/2017 - 10:55

        I gues, but one I read said they didn't even live in this country so there weren't service centres . That's not really brevilles fault either.

• 

  azm on 09/09/2017 - 13:58

  +1

  Dupe?

  • 

    nickolanda on 09/09/2017 - 14:14

    +1

    Ah good point, didn't see it in that post.

    • 

      jazoom on 09/09/2017 - 14:15

      +1

      Me neither. I reckon this deserves its own post.

  • 

    PVA on 09/09/2017 - 14:19

    seems that if its not in the title then its not a dupe. funny, I know, but thats what it seems going buy other deals posted.

• 

  jazoom on 09/09/2017 - 14:05

  Dayum that's cheap.

• 

  ChatGPT-4 on 09/09/2017 - 14:56

  Thanks Op, pulled the trigger on this after much deliberation

• 

  Punkboy on 09/09/2017 - 19:35

  +1

  This or 63 tubs of Connoisseur ice cream when on half price?

  • 

    Slippery Fish on 09/09/2017 - 19:55

    Diabetes lol.

• 

  jeffr on 09/09/2017 - 20:22

  +7

  I have the Cuisineart Ice Cream and Gelato Machine which is also reviewed. This was going to be a short post…

  For the home icecream chefs finding a simple recipe can be challenging and expensive especially many call for 6 to 8 egg yolks. (Eggs, specifically egg yolks, play several roles in homemade ice cream. … No chunky ice crystals = smooth, creamy ice cream. That's not all. Egg yolks are also full of emulsifiers, mainly lecithin, which bind fat and water together in a creamy emulsion)

  Ben and Jerry's Sweet Cream Base (it's unconventional but works really well) ("French style icecream" uses eggs. Philadelphia style ice cream uses the fats in cream to keep it soft but the texture is still a little harder than the French style. Turkish ice cream (Dondurma) is made with milk, sugar, salep, and mastic (gum arabic). The mastic acts as a thickening agent and the salep (and its starch and proteins) is the hydrocolloid to set the emulsion. Mix air into this and you have ice cream without cream or eggs.)

  2 large whole eggs
  3/4 cup sugar
  2 cups heavy 100% cream
  1 cup full cream milk (lite also works for me)
  Add flavour such as vanilla bean paste or other specialised icecream flavours.

  Method
  1. Set up a double boiler (while not in the original recipe it prevents burning the cream and milk)
  2. Whisk eggs in a bowl until light and fluffy 1-2 minutes then whisk in sugar, a little at a time for about 1 minute using a Mix Master or electric beater.
  3. Pour in the cream and milk and blend.
  4. Cook the "custard" in a stainless steel or glass bowl over the boiling water until the custard is cooked and smooth and just coats the back of a spoon
  5. Cool in the fridge overnight or until completely cool.

  ===

  For the home adventurous icecream cook you could try using an icecream stabiliser like MF4 it is said to "Impart uniform texture with a creamy consistency and excellent mouth feel, Excellent air distribution and stable overrun, and Retards shrinkage and ice crystal growth". This is the type of additive used in commercial icecream.

  http://www.melbournefooddepot.com/buy/ice-cream-stabiliser-s… Add 0.5% of MF4 measured by weight of liquid.

  Which ice cream method and recipe do I use? The method will depend of which type of machine you are using.

  Below is our (Melbourne Food Depot) standard base testing recipe an excellent starting point for your ice cream adventures.

  Ingredients
  Milk 650g
  Thickened Cream 120g
  Sugar 145g
  Skin Milk Powder (SMP) 45g
  Dextrose 35g
  MF4 5g

  Method
  1. Combine all dry ingredients in a bowl and blend
  2. Heat milk and cream to 40 C and gently whisk in dry ingredients
  3. Bring mixture to 65 C and maintain at this temperature for 30mins whisking every 5 minutes
  4. Cool to 4C and age for four hours
  5. Add four teaspoons/liter of the flavour and blend
  6. Add mix into ice cream maker and star churning.

  ==

  Note (extract from http://icecreamscience.com/section-1/):

  1. Pasteurised ice-cream shall be obtained by the mixture being heated—
     • to a temperature of not less than 65.6°C (150.1°F) and retained at that temperature for not less than 30 minutes;
     • to a temperature of not less than 71.1°C (160°F) and retained at that temperature for not less than 10 minutes; or
     • to a temperature of not less than 79.4°C (174.9°F) and retained at that temperature for not less than 15 seconds.

  Ice cream needs to be pasteurised in order to destroy all pathogens and the enzyme phosphatase that may be harmful to health. This is just as important for those of us making ice cream to sell as it is for you guys making ice cream at home.

  1. The second reason for heating an icream mix to 72°C (162°F) and holding it there for at least 25 minutes is to improve whey protein foaming and emulsification. Foam formation and its stability is important for texture and for the retention of air that is incorporated into ice cream during dynamic freezing.

  2. The third reason for heating an icecream mix to 72°C (162°F) and holding it there for 25 minutes is that heating milk also improves ice cream texture because of the denaturation of proteins and the consequent increase in their water-holding capacity (Goff & Hartel 2013).