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    Published on August 25th, 2012 | by Greg

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    Nemox Gelato Chef 2200: Amazing Ice Cream, Easy

    You don’t have to be a se­ri­ous ice cream lover to en­joy the re­cent trend of ar­ti­san gela­to- in­ter­est­ing fla­vors and amaz­ing tex­tures, made from fresh in­gre­di­ents. But de­spite wider avail­abil­i­ty, there are still lim­i­ta­tions (we haven’t seen sour ice cream, or much maple-ba­con in our store freez­er). And it can be a fun pro­ject to try mak­ing it at home. Plus, it doesn’t have to be a dif­fi­cult pro­cess ei­ther- new­er ma­chines make things pret­ty sim­ple, and the one we’ve been test­ing is one of the best on the mar­ket.

    Sure, ice cream mak­ers are fair­ly big and bulky. And this one’s in­struc­tions aren’t com­plete­ly clear- the recipes use “grams” for milk and cream mea­sure­ments, and don’t dis­cuss dif­fer­ent styles. But the Nemox Gela­to Chef 2200 cre­ates amaz­ing re­sults, and does so pret­ty quick­ly, with lit­tle down­time be­tween batch­es and easy clean-up. And don’t wor­ry, de­spite the name, it works equal­ly well for ice cream, sor­bet, sher­bet, frozen yo­gurt, or even gran­i­tas.

    First things first. Mak­ing your own ice cream will prob­a­bly cost more than buy­ing it- es­pe­cial­ly if you try to use the best in­gre­di­ents, like we did. Fur­ther, some ex­per­i­men­ta­tion will be nec­es­sary, and it can be dif­fi­cult or im­pos­si­ble to tweak a batch af­ter it’s made. And you’ll need to set aside some time- per­haps an hour or so from start to fin­ish, per 1.5 quart batch.

    Ice cream has a pret­ty long his­to­ry, and though we now think of choco­late and vanil­la as the de­faults, some of the orig­i­nal fla­vors were ac­tu­al­ly clos­er to ones we con­sid­er ex­ot­ic: gin­ger, tea, basil, mint. We aimed to cre­ate two batch­es, one that used raw eggs and the oth­er that added the more tra­di­tion­al first step of cook­ing the eggs, milk, and cream to­geth­er to cre­ate a cus­tardy base. We were a bit wor­ried about the health im­pacts of the raw eggs, and those with com­pro­mised im­mune sys­tems prob­a­bly should cook theirs, but the end re­sults were not ac­tu­al­ly the dif­fer­ent in terms of tex­ture or creami­ness- and the cook­ing steps added a lot of time and has­sle. We’d sug­gest us­ing raw egg yolks (and us­ing the whites to make meringues per­haps)!

    We tried one Mey­er lemon batch, zest­ing the lemons and then juic­ing them. The ba­sic set­up is the same for most ice cream styles (though French and Ital­ian va­ri­eties will ad­just the milk/cream ra­tio a bit, and Philadel­phia-style will ac­tu­al­ly do away with eggs com­plete­ly, some­thing we aim to try in the near fu­ture). Throw four egg yolks in with about 3/5 cup of reg­u­lar gran­u­lat­ed sug­ar and whisk them a bit. Toss in 2/3 of a cup of cream, 1/3 cup milk, and a pinch of salt in­to this mix, stir it well, and put it in the mix­er. You should give the ma­chine about five min­utes to cool down be­fore pour­ing in the in­gre­di­ents, and al­so need to add some al­co­hol (any­thing you have ly­ing around) in be­tween the re­mov­able bowl and the fixed bowl- this just helps en­sure prop­er chill­ing of the bowl.

    You have to man­u­al­ly turn on the mix­er, but it will au­to­mat­i­cal­ly re­verse to in­di­cate when the ice cream is ready, and it took be­tween 25-35 min­utes for our batch­es to be ready. The top of the blend­ing unit is open to the air, so you can add some mix-ins late in the pro­cess for best re­sults (we added fried donut crum­ble to an ap­ple cider ice cream batch, for in­stance). There aren’t any lights or sound in­di­ca­tors, nor an ap­prox­i­mate count­down read-out- noth­ing fan­cy. But the re­frig­er­a­tion unit worked like a charm, and the mix­er seemed rea­son­ably good, smooth mo­tion, con­sis­tent, and good scrap­ing of the edges of the in­ter­nal cham­ber (and it’s made in Italy). The unit is loud, though, and a lit­tle clunky-look­ing. Plus, it isn’t cheap, run­ning over $300- and we had trou­ble find­ing it wide­ly avail­able for sale in the Unit­ed States at the mo­ment.

    But ev­ery sin­gle per­son who tried the re­sults came away im­pressed, and this mak­er is def­i­nite­ly sol­id. In fact, our re­sults beat that of just about any com­mer­cial­ly avail­able ice cream, even our first cou­ple of batch­es. Pret­ty easy to clean, the Gela­to Chef 2200 al­so us­es a stain­less steel bowl and on­ly needs about ten min­utes (rec­om­mend­ed) to cool down be­tween batch­es. You can serve your ice cream from the unit as well, us­ing the base as a freez­er when your frozen yo­gurt or sor­bet is ready. All in all: worth the price for se­ri­ous ice cream lovers who want to im­press any­one or ex­per­i­ment with cre­at­ing some amaz­ing home-made desserts.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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