00:11Today, we're going to make a very dangerous competition!
00:22Because I have three ice creams, three different modes with the AC1800 and only one can win.
00:30And taking advantage of the fact that it has many modes,
00:33I stepped away from the classic ice cream we've always had to try three different twists.
00:44I'm gonna tell you something, I already have favorites,
00:47I don't know if that'll change by the end of the video when I try them.
00:57And here's the good part, I'm not gonna decide which is the best machine,
01:01I'm gonna tell you which of the three ice creams I like the most.
01:07Zecotec has sent me this Galatex Gelatec 1800 Touch, which, as you can see, is very nice
01:13and elegant thanks to its touch screen. It has nine automatic modes for ice cream parlor style results,
01:20designed to adapt the process to each type of ice cream. That way you get different textures,
01:26different final finishes. Also, it has the respin function, so you can process the mixtures again,
01:34if they turned out too hard or brittle. Create artisanal ice cream instantly, and once they're
01:40frozen, enjoy them in just five minutes. Built-in timer, customizable settings, easy to clean,
01:47you can take apart and wash the jars, lids and blade in the dishwasher, everything.
01:52And you can also add your favorite mix-ins to your recipes, including chunks like cookies,
01:57nuts, chocolate, fruit. I bet you're already getting ideas.
02:02And I'll start with a chocolate ice cream, with a special texture. I'm going to make it gelato,
02:09with that creamy texture typical of Italian ice cream shops. For many people, the best ice cream shops
02:16in the world. And if a machine can't make you a good chocolate ice cream, that's not a good start.
02:25In a saucepan over low heat, I've just added 300 milliliters of milk, which is a cup and a half.
02:31I also add a cup of cream, or heavy cream, basically one of those small cartons we've always used.
02:37In it goes. Remember to squeeze it well, otherwise you won't get all of it out.
02:44We're also going to add some extra flavor, with a splash of vanilla essence or extract,
02:50and we'll enhance it with a pinch of salt. That's right, even in sweets!
02:56Salt makes a difference too. Also, use the sweetener you want. I add two teaspoons of erythritol,
03:03but you can use sugar, condensed milk, whatever you prefer. Finally, two egg yolks.
03:10We're going to mix all of this quickly, while it heats up over a low flame.
03:20I add 120 grams of dark chocolate or baking chocolate.
03:27It's a bit more than half a bar. Make sure to chop it into pieces,
03:31so that with the heat from the mixture, it melts quickly.
03:36I'm telling you, this smells absolutely amazing.
03:41Once the chocolate is melted, you can take it off the heat.
03:45And this liquid is what we're going to use to fill one of the three containers,
03:50that come with our Gelatex Gelatex 1800 back, right up to the line that's marked for us.
03:59Then once it's cooled down, we can cover it.
04:04Second participant, something completely different. We're talking about a strawberry and lemon ice cream.
04:11And with a fresher texture. We're not going to make it smoother. We're going to make a sorbet-style one.
04:19Did you know that if you roll a lemon a little, then the juice comes out more easily?
04:26Yeah, yeah. You squeeze it, and the liquid comes out much faster.
04:31I'm going to squeeze a lemon, and I'm going to zest another one over here.
04:38But we're going to use the juice and also the lemon zest.
04:41The process is just as simple as before. Half a cup of water. That's about 100 milliliters.
04:49Same amount of water. Sugar. 100 grams. That's half a cup.
04:54And we're also going to add the lemon juice and the zest.
04:59Put this over medium heat until you see that the sugar is completely dissolved.
05:05If you're generous with the lemon, when you taste it, it's going to be one of those really refreshing
05:10ones that makes you say, so good.
05:15To make this faster, once it's mixed, I pour the liquid into a cup so it cools down quickly.
05:25On the other hand, let's take strawberries, although you could use any fruit. I'm going to use 400 grams.
05:34I remove the green parts, wash them, put them in a blender safe jar, and blend them thoroughly. Just like
05:42that.
05:45Once you have a kind of puree, you add that syrup we just prepared, which should already be a bit
05:53cool.
05:55Keep blending until it is completely mixed in.
06:01And we pour this liquid into the second container.
06:07I'm going to do it, bud. This had to be.
06:10And if I don't put a Maria cookie on the channel from time to time, you might even get upset.
06:17And this one is done in no time. You take three yogurts. If they're Greek style, even better.
06:24We're going to put them in a large container.
06:28You also add a splash of vanilla, which always gives it a little extra, and sugar, half a cup.
06:36That will be enough.
06:38Three tablespoons of milk.
06:42And mix it.
06:45It's just going to be missing the base of the flavor, which they're going to give you.
06:50100 grams of crushed cookies.
06:53It's that easy.
06:55Cream is ready.
06:57Into the container, we put the lid on, and now we have all three ready to go into our freezer.
07:07We're going to leave it here for 24 hours, and then we'll prepare them whenever we feel like it.
07:14Now comes the part we like the least about making ice cream, which is...
07:20Wait.
07:24After 24 hours, let's get them ready.
07:29The time has come, and let me tell you something.
07:33Frozen like this.
07:34The three of them look like a brick.
07:38Frozen yogurt mold.
07:40Remember, if you want a machine like this, I'll leave all the information in the video description
07:46so you can check it out at your leisure.
07:48You just have to put the cups you already had frozen into the pitcher.
07:53And look how easy it is to slot in.
07:56In the center, turns, and it's ready.
07:59You select the program.
08:01And enjoy!
08:03This is the frozen yogurt program.
08:08And in just a minute, you have this wonder ready to enjoy.
08:12You can eat it as is, or store it in the freezer for whenever you want.
08:24And note that once the ice cream is done, you can take pieces of cookie, leave them inside,
08:31and stir what they call a mix-in, and...
08:35I'll leave that there as an idea, because I think it could be interesting.
08:43I'm going with the second one, and I'm really curious about the texture.
08:48Recently, at a new artisanal ice cream shop, I tried one like this, a sorbet type,
08:53and it was so creamy, it felt like ice cream.
08:57Have we managed to get something similar?
09:00I'll repeat the process for you.
09:02It's really simple.
09:03You take the jar, put it inside the other one, cover it, and into the machine.
09:08No difficulty at all.
09:11Set it to sorbet mode, and you'll see how well it turns out.
09:17In just a few minutes, it gets blended and has the perfect texture.
09:22Now I'll use the Gelato program.
09:28And in this case, with the chocolate one.
09:30I've already got it in the machine, spinning around, and soon we'll take it out, open it up,
09:38and we'll also have this real marble.
09:42I bet you're craving it!
09:44Now all that's left is to serve it.
09:47You can do it just like this, or leave it in the freezer, until you're ready to surprise your guests.
09:57What do you think?
09:58To me, it's dangerously addictive.
10:04And what do you think about this one?
10:07Much cooler, but just as creamy.
10:13Spectacular!
10:14And now, my favorite, even before tasting it.
10:20It looks just as spectacular.
10:26All right, this one had an advantage, because yogurt will always make it easier and creamier.
10:33But I think, as you can see, it turns out spectacular.
10:44Do you already know which one I picked as the winner?
10:47I'm going to put the spoon into the one I like the most,
10:51and also, it really surprised me.
10:59And not just because it's healthier, because it doesn't have fat,
11:03and therefore, you can allow yourself to have it more often.
11:08It's because despite having that refreshing feeling of a slushie, it's totally creamy.
11:15Are you sure you expected it?
11:17That the cookie winner would win.
11:19And also, that classic version with the touch of yogurt, the cookie-flavored frozen yogurt,
11:25turns out spectacular.
11:27But you got me the surprise factor.
11:35But what I liked most about the experiment was trying three different ways.
11:40Three textures.
11:42Besides the classic ice cream, which it also makes.
11:45In fact, I looked for three that had a little...
11:48something different.
11:53And I realized that you don't have to complicate things.
11:57You can use whatever you want, because it will turn it into an ice cream texture later.
12:03You just prepare a tasty liquid, and the machine does all the work.
12:14If you want a second round where I try more modes, let me know,
12:18because it has a ton, and I'm sure we'll be surprised again.
12:26Don't you think this idea is really practical?
12:29Having three tubs of 450 milliliters instead of one big one.
12:34That way, you can prepare three different ice creams, or make a big batch,
12:39and make the same amount in three different containers.
12:43It's much more versatile.
