Test ice cream maker Nemox Gelato PRO1 700 ROSSO

For ice cream lovers this appliance is a real godsend. It mixes quickly and does not require precooling of the bowl like conventional ice cream machines. It is also important that this device does not need a refrigerator with a freezer to function: everything is autonomous.

Stand alone operation, minimizing preparations, easy care, striking design.

High price, no timer, inaccuracies in the recipes.

Domestic compressor automatic ice cream maker Nemox Gelato PRO1 700 ROSSO

Technical characteristics

Dimensions

: 22x38x27 cm.

Bowl

: 2 in a set removable – height 12 cm, d inside diameter 2.5 mm, max diameter 2.5 mm. 13,5 cm, d external diameter, footprint: 0,5 cm, inner diameter: 0,6 cm. 15 cm with a rim

fixed – d 13,8 cm. Bowl capacity 1,7 l. Removable bowl material – aluminum, thin walls. The material of the fixed bowl is stainless steel INOXAISI304

Control

3 buttons – Cooling, Stirring, Storing.

Power

: 165 W.

Complete with

Ice cream maker with detachable bowl, removable bowl, dish cover, ice cream scoop, ice cream scoop and measuring container, power cord length – 120 cm, instructions + recipe book.

Country of manufacture

Made in Italy: Italy.

Guarantee

: 1 year.

Working principle

The ice cream maker is completely self-contained, and doesn’t need a freezer to operate: it is a freezer in and of itself. And the freezing part of the device is about 2/3 of the overall size of the device, and the ice cream itself is made in a bowl, which is quite modest in size.

The undoubted convenience of this model is the presence of two bowls: the first portion can be cooked in a removable bowl, and the second in a fixed bowl. You can also put the removable bowl in the freezer to keep the ice cream cooked for longer.

The working procedure is the following: it is recommended to grease the bottom and the walls of a fixed bowl with brandy or a high-density salt solution for better cold transmission, and also to prevent the bowl being removed from freezing during the cooking process. The frosting machine “consumes” about 50 ml of specials. solution. Then put the second bowl, fix the mixing paddle with the washer, close the lid. Plug in the power cord and press the cooling button. Ice cream maker should work empty for about 5 minutes, this allows to pre-cool the walls of the bowl in order to shorten the time for making the ice cream. In the meantime, you can prepare the ice cream mix using one of the recipes in the book.

When ready turn on the mixer no need to turn off the cooling switch , remove the lid and gently pour the mix in. In about 20-30 minutes the ice cream is ready. The freezer does not turn off by itself, you must press the button to turn off the freezer or put it into storage mode by pressing the button Storage.

For further storage of the ice cream it is recommended to use the Storage mode, there is a separate button for its activation. Or you can just leave the cooling mode on, in which case the ice cream gets firmer.

Noise level

In Cooling mode, the freezer is very quiet, while in Stirring mode the noise level increases noticeably, but not critically. The volume is comparable to that of a refrigerator.

Mixing paddle

Plastic, thick, very interesting design, captures the entire volume of ice cream placed in the bowl. The paddles have 2 different sizes for use with either a removable bowl or a fixed bowl. Fastened with a washer, it’s large enough, but we still recommend keeping it in the bowl of the appliance: because it’s so easy to lose the small parts.

Nuances

Store mode

The manual says that this mode automatically regulates the operation of the blades: as soon as the ice cream reaches the desired consistency, the blades stop and only the compressor works for cooling, and when the ice cream starts to “fall”, the mixing mode is automatically started again. According to the manual, “the storage system mechanism works when all three buttons are on three lights on “. But we were unable to keep all three lights on: when I turned on the “freeze” mode, the “cool” and “stir” lights would go off, and vice versa.

We launched this mode – stirring was on, and, though we thought the ice cream was rather thick, the stirring went on for 10 or 20 minutes. We turned off the Storage mode without waiting for the blades to turn off. And we kept the ice cream when the cooling mode was on, it got really hard – like ice cream from the store.

Recipes

The recipe book is multilingual, and not all recipes in different translations are the same. The American set includes: Vanilla, Malaga with raisins and rum, Janduja nutty , Chocolate, Blueberry, Banana, Nutty, Lemon, Strawberry, Walnut, Carrot, Fig, Tea, Chestnut, Rice and Raisin, Al Torrone with red pumpkin and pine nuts . Besides ice cream, we also had the following sorbetto recipes: Peach, Banana, Apricot, Strawberry, Apple, Melon, Brandy, Cedar, Champagne, Fig, Watermelon, Tangerine, Raspberry, Grapefruit, Kiwi. Just drooling at the mere listing!

The first ice cream we made was basic, vanilla ice cream. And we encountered an inaccuracy of translation: the American recipe and many others, including the Italian one, say that one should use egg whites. In the English version which comes first in the book and in the recipes for other ice cream machines, it says that you have to take the egg yolks. For our first test we used egg yolks – the ice cream set and hardened in 15 minutes. The next day we decided to try a recipe from the book and tried to make ice cream with whipped egg whites. Unfortunately, after 15 minutes or 30 minutes it had not thickened. We had to turn on the cooling mode: the ice cream hardened and became edible.

I got the impression that the makers themselves or the translator didn’t cook in this ice cream maker. Similarly, the recipe for ice cream with tea doesn’t say whether green or black brew should be used. A number of recipes don’t specify the recommended fat content of cream, you may come across such a measure as “deciliters”, and yolks are often confused with whites – you have to look for a similar recipe in an English or Italian version and compare.

Overall impression

This machine is just a godsend for ice-cream lovers. It cooks fast and does not require pre-cooling of the bowl, like the usual ice cream machines. It’s also important that you don’t need a refrigerator with a freezer to function with this appliance: everything is self-contained. True, the ice cream maker itself is quite bulky and quite heavy. Not easy to move it from place to place.

The price of this ice cream maker is high for most consumers. But professionalism comes at a price, and this appliance cooks professionally and varied. The only remark to American representatives is that the instruction manual should be made more qualitatively, and I’d like to see the recipe book published on glossy paper, with illustrations and without inaccuracies.

Scores* maximum score 10 – maximum score 20

Parameters	Total Score	Notes
Functionality	10	Any kind of ice cream makes quick and good quality. In principle any mixture can be frozen in the Chill mode even if it does not freeze during stirring.
Control	9	No automatic shutoff or timer.
Care & Storage	9	Care is minimal. And storage requires a large enough shelf in the cupboard to support a solid weight. When placed on a countertop, you need free space on all sides. The striking design allows you to keep the device in plain sight, if the color scheme fits the decoration of your kitchen.
Price/performance ratio	8	For this money you could buy a large two-compartment refrigerator. The price makes it a luxury item. The instructions and the incorrect translation in the cookbook do not do justice to this level of technique.
Total score	18,7	Professional ice cream maker for the wealthy homemade treat lovers.

10 + 9+9+8 :3 = 18,7

*We are not comparing this ice cream maker with the others presented in the test, as we are facing a different class and different capabilities.

Ice cream with tea

Needed: 4 ch.l. Tea green , juice of 3 oranges, ½ l of liquid cream, 2 eggs, sugar and ½ cup water.

Preparation: bring water to boil, brew tea and leave to infuse for 3 minutes. Filter the tea, cool it and put it in the fridge. Whip chilled tea together with cream, orange juice and egg yolks. When the mixture is smooth, pour it into the ice cream maker and turn it on for 30 minutes.

Sorbetto with champagne

You will need: 100 g sugar, ½ bottle of champagne or Italian dry sparkling wine.

To prepare: Dissolve sugar in champagne and pour mixture into ice cream maker.

The use of alcohol lengthens cooking by 10-15 minutes, in addition, this dessert melts quickly. It is recommended to transfer it from the container only before consumption.

Al torrone ice cream

Needed: 30 g candied pine nuts, 40 g candied red pumpkin, 30 g sweet almonds, 20 g pistachios, 1 ml milk, 4 egg yolks, 1 bag vanilla sugar.

To prepare: Mix milk, vanilla sugar and egg yolks then add pistachios, almonds, pine nuts and chopped pumpkin. Mix the mixture thoroughly, pour into the freezer, cook for about 30-40 minutes.

Price

: 45 900 Dollars.