Great idea using the washer and plastic pipe section to keep water out. This is one of the complaints I've seen about using this machine ... problem solved!
great video- however sanitizing is the best thing after this procedure and doesn't add much hassle because you are working with milk and cream. Most boards of health would say the use of chlorine with a residual of no less than 100 ppm after one minute contact with the equipment, if sprayed, with a residual of no less than 100 ppm after 5 minutes. A tsp of chlorine bleach in a quart of water is about that much- so a wipe on and leave or a spray and wipe if you feel it necessary after a few minutes assures you no mold. The idea is that you aren't going to use it right away so the bleach will dissipate over time either way.
Sorry if I'm a bit ignorant, but what about food poisoning coming from that washer? I mean some water which comes in contact with that rubber, drips into the bowl, and then even though you wipe it, some residue might be left in the bowl, where you will be making another batch sooner or later. Nothing to worry about?
I am not sure I am answering your question, but when I clean the machine, the knurled nut, plastic pipe and washer get washed also. The washer itself does not dissolve in water, so there should not be a risk of contaminates. You do want to clean the pipe and washer before you use it to remove any manufacturing oils/greases/solvents.
Is your ice cream machine still running to your satisfaction. I am in the market for a new machine. I had a Cuisinart for many years, but the insert quit freezing. They claimed you could make more than one batch at a time. Condensation on the surface of the insert, during the second batch made that second batch not worth the trouble You had to let it cool to room temperature wash it get it completely dry and put it back in the freezer for 2 to 3 days before making another single batch. The older the insert got the longer it had to freeze between uses. Thank you for the information.
Many of my recipes are based on recipes from two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”
enaef2, [name of person], many of my recipes are based on two books. What you see below is my Amazon customer review of these two books. “This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”
Is the ice cream firm enough to scoop into ice cream sandwiches immediately after making, or does it need to be frozen for awhile first? I will be freezing the sandwiches again after making the ice cream sandwich.
I make custard (egg based) ice cream and in my other video (The Top 10 reasons why you bought the Lello 4080 Muso Lussino, see link below), I show where I churn the ice cream until it can hold a curl. So if you were to do the same and can work quickly, you should be able to make the ice cream sandwiches and then immediately put them into the freezer. th-cam.com/video/QarGxGjEIcI/w-d-xo.html
Thank you for the video. Question, I just got one myself. Used it for the first time today. The draw temp was about -6oC and very thick, so thick, the paddle wasn't able to turn any more, have you had that happen before?
Troy, I hope you are enjoying your Lello. Yes, it has happened to me before for two general reasons. First, when the draw temperature is too low. My typical draw temperature is -12 to -11°C. Across my recipes, my lowest draw temperature is -13°C and my highest is -9°C. So a draw temperature of -6°C sounds reasonable. Therefore, the issue may be caused by the second reason. A mix-in with a high viscosity. Once, when I used honey as a mix-in, it was causing the churn motor to struggle, so I turned it off and extracted the ice cream. A thick caramel mix-in can also cause this problem.
@@Around_The_Home thank you. I made a Sicilian style chocolate gelato and there was corn starch. It was quite thick, so I’m glad to know it’s not the machine. Will be trying a standard vanilla today. Hopefully that doesn’t have the same issue.
@@north53overland13 I make italian gelato all the time that I use in this terrific machine and it is an incredibly authentic gelato flavor and texture- try using 17-20 grams of tapioca flour instead of corn flour as a thickener- I like the lightness it imparts. My vanilla recipe is one from a terrific gelato cookbook: The Art of Making Gelato which is totally worthwhile to purchase for the other recipes. My only addition is a tsp of vanilla bean after the milks are cooked: 56 g milk powder 180 g sugar 20 g tapioca starch 192 g heavy cream 685 g whole milk 27 g light corn syrup Whisk dry ingredients then blend in the milks and cs till they coat a spoon, mix an additional 15 seconds then continue in an ice bath as you would any other ice cream mix.
Does the ice cream get stuck on the sides of thr bowl with this machine? Like those other machines were a layer of hard ice cream gets stuck on the sides and have to wait until It melts to clean
I have not had that happen to me. But the compressor has been off from the time I started to extract the ice cream, placed the extracted ice cream in the freezer and got my cleaning supplies ready. By that time, the residual ice cream has softened enough to be removed. If you take a wet paper towel to the sides of the bowl too early, the water in the paper towel will freeze to the side of the bowl.
@@Around_The_Home i see, not sure if u ever had the bucket u put in the freezer ice cream makers but they get this thick coat of ice cream around the bucket that u cant scrape off with a spoon till way later
@@gigi9467 I have never used the type of ice cream maker you describe. I have used the ice and rock salt ice cream makers and the Lello. I have never experienced the issue you describe with the Lello.
Looks good..but for so expensive machine they should prepare some jig /metal/plastic part just for cleaning purposes..I understand you can make something up...but it is too expensive machine not to include anything..if it was 1/4 price machine that would be acceptable..but not here
If you go to the manufacturer's web site (their url is in the description above), there is a Contact Us form that you can use to ask them what you should do. If may be nothing if it is only a very tiny amount. Or they may suggest a small drop of oil. But since I am not a technician, it would be best to contact them.
The sole purpose of the plastic pipe is to act as a spacer between the rubber washer and the knurled nut. Without it, the nut cannot reach the rubber washer. You could purchase a lot of metal washers the same dimension as the rubber washer and use the metal washers, sometimes known as fender washers, to act as the spacer. You would, of course, want to thoroughly wash the metal washers (as well as the rubber washer) before using.
We need to keep the water & moisture out of the unit's internals. Thanks for the reply. @@Around_The_Home I'm using rubber tips to prevent water: [when Lello arrives], I can't wait to use the unit. I got an "open box" ice cream maker for about $580.
@@HOW365 The rubber finger tip pads should work as long as the metal shaft you put them on is dry. If there is some mix on the shaft, you may want to wipe it off first so that the rubber gets a solid grip on the metal.
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
Very good info. Nice, simple, to-the-point video. Thank you for making this! 🙏🏻
Thank you very much! Top notch information.
Great idea using the washer and plastic pipe section to keep water out. This is one of the complaints I've seen about using this machine ... problem solved!
Thanks Paul. And the best part is, it is a very inexpensive solution.
great video- however sanitizing is the best thing after this procedure and doesn't add much hassle because you are working with milk and cream. Most boards of health would say the use of chlorine with a residual of no less than 100 ppm after one minute contact with the equipment, if sprayed, with a residual of no less than 100 ppm after 5 minutes. A tsp of chlorine bleach in a quart of water is about that much- so a wipe on and leave or a spray and wipe if you feel it necessary after a few minutes assures you no mold. The idea is that you aren't going to use it right away so the bleach will dissipate over time either way.
Very smart. Thanks
Before that paper towel? Silicone spatula and tongue...
Sorry if I'm a bit ignorant, but what about food poisoning coming from that washer? I mean some water which comes in contact with that rubber, drips into the bowl, and then even though you wipe it, some residue might be left in the bowl, where you will be making another batch sooner or later. Nothing to worry about?
I am not sure I am answering your question, but when I clean the machine, the knurled nut, plastic pipe and washer get washed also. The washer itself does not dissolve in water, so there should not be a risk of contaminates. You do want to clean the pipe and washer before you use it to remove any manufacturing oils/greases/solvents.
@@Around_The_Home Thanks!
Is your ice cream machine still running to your satisfaction. I am in the market for a new machine. I had a Cuisinart for many years, but the insert quit freezing. They claimed you could make more than one batch at a time. Condensation on the surface of the insert, during the second batch made that second batch not worth the trouble You had to let it cool to room temperature wash it get it completely dry and put it back in the freezer for 2 to 3 days before making another single batch. The older the insert got the longer it had to freeze between uses. Thank you for the information.
Thanks for the great review! Where do you get your recipes? If there is a favorite book, would you mind sharing? Especially for gelato. Thank you!
Many of my recipes are based on recipes from two books. What you see below is my Amazon customer review of these two books.
“This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books.
If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations.
The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only.
Both books have recipes for sweet deserts other than ice cream.
Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream.
The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc.
Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies.
I own both books and use both.”
Thanks a lot for the video. Just bought this machine two days ago.
Would you be willing to share the recipe you used for the ice cream in the video?
enaef2, [name of person], many of my recipes are based on two books. What you see below is my Amazon customer review of these two books.
“This review is of both the book 'Sweet Cream And Sugar Cones' (copyright 2012) and the book 'The Perfect Scoop' (copyright 2018). Both are 5 star books. If you are a first time artisan ice cream maker, I recommend the book Sweet Cream And Sugar Cones because it goes into more detailed instructions and explanations. The Perfect Scoop has both custard based ice cream and Philadelphia style ice cream recipes. Having Philadelphia style recipes on hand is useful if you need to make ice cream on short notice or are in a hurry. Sweet Cream And Sugar Cones' ice cream recipes are custard based only. Both books have recipes for sweet deserts other than ice cream. Sweet Cream and Sugar Cones is a total of 217 pages and advertises 90 desert recipes. The Perfect Scoop has 265 pages and advertises 200 desert recipes. As mentioned earlier, not all recipes are for ice cream. The Perfect Scoop organizes its recipes by Ice Creams/Frozen Yogurts/Gelatos, Sorbets/Sherbets, Granitas, Sauces and Toppings, Mix-Ins, and Vessels. Vessels includes recipes for ice cream cones, ice cream sandwiches, etc. Sweet Cream And Sugar Cones organizes its recipes by type; Vanilla, Caramel, Chocolate, Coffee and Tea, Nuts, Berries, Citrus, Herbs and Spices, and Tropical Fruits. It also has recipes for sorbets, granitas, sauces, toppings, mix-ins, ice cream cones, ice cream sandwiches, etc. These other recipes are organized with the ice cream recipes. For example, Mango Sorbet is in the Tropical Fruits section. I did not find any recipes for frozen yogurts, gelatos or sherbets. But it does have recipes for ice cream cakes and ice cream pies. I own both books and use both.”
Thats a no lol dont blame him
Man this guy is dedicated to his replies
Can you please provide the sku for the rubber washer. I cannot find it at Home Depot
Mike, the washer is the Everbilt neoprene washer, 5/8” x 2”, store sku 598235, internet number 204276369, model number 815888.
Detailed response, thank you!
Is the ice cream firm enough to scoop into ice cream sandwiches immediately after making, or does it need to be frozen for awhile first? I will be freezing the sandwiches again after making the ice cream sandwich.
I make custard (egg based) ice cream and in my other video (The Top 10 reasons why you bought the Lello 4080 Muso Lussino, see link below), I show where I churn the ice cream until it can hold a curl. So if you were to do the same and can work quickly, you should be able to make the ice cream sandwiches and then immediately put them into the freezer.
th-cam.com/video/QarGxGjEIcI/w-d-xo.html
Thank you for the video. Question, I just got one myself. Used it for the first time today. The draw temp was about -6oC and very thick, so thick, the paddle wasn't able to turn any more, have you had that happen before?
Troy, I hope you are enjoying your Lello. Yes, it has happened to me before for two general reasons. First, when the draw temperature is too low. My typical draw temperature is -12 to -11°C. Across my recipes, my lowest draw temperature is -13°C and my highest is -9°C. So a draw temperature of -6°C sounds reasonable. Therefore, the issue may be caused by the second reason. A mix-in with a high viscosity. Once, when I used honey as a mix-in, it was causing the churn motor to struggle, so I turned it off and extracted the ice cream. A thick caramel mix-in can also cause this problem.
@@Around_The_Home thank you. I made a Sicilian style chocolate gelato and there was corn starch. It was quite thick, so I’m glad to know it’s not the machine. Will be trying a standard vanilla today. Hopefully that doesn’t have the same issue.
@@north53overland13 I make italian gelato all the time that I use in this terrific machine and it is an incredibly authentic gelato flavor and texture- try using 17-20 grams of tapioca flour instead of corn flour as a thickener- I like the lightness it imparts. My vanilla recipe is one from a terrific gelato cookbook: The Art of Making Gelato which is totally worthwhile to purchase for the other recipes. My only addition is a tsp of vanilla bean after the milks are cooked:
56 g milk powder
180 g sugar
20 g tapioca starch
192 g heavy cream
685 g whole milk
27 g light corn syrup
Whisk dry ingredients then blend in the milks and cs till they coat a spoon, mix an additional 15 seconds then continue in an ice bath as you would any other ice cream mix.
@@sloperaly are you still enjoying your ice cream maker?
@@theperfectkingcake4374 yes! works perfectly
Does the ice cream get stuck on the sides of thr bowl with this machine? Like those other machines were a layer of hard ice cream gets stuck on the sides and have to wait until
It melts to clean
I have not had that happen to me. But the compressor has been off from the time I started to extract the ice cream, placed the extracted ice cream in the freezer and got my cleaning supplies ready. By that time, the residual ice cream has softened enough to be removed. If you take a wet paper towel to the sides of the bowl too early, the water in the paper towel will freeze to the side of the bowl.
@@Around_The_Home i see, not sure if u ever had the bucket u put in the freezer ice cream makers but they get this thick coat of ice cream around the bucket that u cant scrape off with a spoon till way later
@@gigi9467 I have never used the type of ice cream maker you describe. I have used the ice and rock salt ice cream makers and the Lello. I have never experienced the issue you describe with the Lello.
@@Around_The_Home thanx
Looks good..but for so expensive machine they should prepare some jig /metal/plastic part just for cleaning purposes..I understand you can make something up...but it is too expensive machine not to include anything..if it was 1/4 price machine that would be acceptable..but not here
I had little amount of icecream mix go inside, how can I clean it ?
If you go to the manufacturer's web site (their url is in the description above), there is a Contact Us form that you can use to ask them what you should do. If may be nothing if it is only a very tiny amount. Or they may suggest a small drop of oil. But since I am not a technician, it would be best to contact them.
Q) I’m looking for an alternative to the tubing {plastic pipe} - long story. Are there any other suggestions? Also, Good Video.
The sole purpose of the plastic pipe is to act as a spacer between the rubber washer and the knurled nut. Without it, the nut cannot reach the rubber washer. You could purchase a lot of metal washers the same dimension as the rubber washer and use the metal washers, sometimes known as fender washers, to act as the spacer. You would, of course, want to thoroughly wash the metal washers (as well as the rubber washer) before using.
Rubber Fingers Tip Pads To Grip Lello's Shaft.
We need to keep the water & moisture out of the unit's internals. Thanks for the reply. @@Around_The_Home I'm using rubber tips to prevent water: [when Lello arrives], I can't wait to use the unit. I got an "open box" ice cream maker for about $580.
@@HOW365 The rubber finger tip pads should work as long as the metal shaft you put them on is dry. If there is some mix on the shaft, you may want to wipe it off first so that the rubber gets a solid grip on the metal.
@@HOW365 did the machine live up to your expectations?