looking for an ice cream machine

[reba]

Can anyone recommend an ice cream machine that they are absolutely in love with? I really want to get one, however the research I've done has not turned up a decent reasonably-priced machine without issues. Thx

[Mooo42]

I am madly in love with my cherry red Cuisinart ice cream maker. It's the smaller, less expensive model. I keep the freezer bowl in the freezer all the time and whenever I need it, it's ready and waiting for me. It's reasonably priced; I've seen it as low as $35 (US). The only problem I have with it is that it is a bit noisy, but it's only for a half hour or so and then you have something tasty to eat.

[Andrea C]

I wholeheartedly agree with Mooo42....the Cuisinart is a great machine at it's price point. We keep our bowl in the freezer too, and we have delicious ice creams all summer long!

[nutellacrepe]

If you have a kitchenaid stand mixer, you might want to check out their ice cream making attachment. It tends to be pricier than the stand-alone options, so you may ask "why bother?" Well, I'm a bit picky about noise, and a lot of the cheaper ice cream makers that work well (like the Cuisinart) make a really irritating sound. With the kitchenaid ice cream making attachment though, the sound is the same sound your kitchenaid usually makes. You can easily have a conversation over it, and it isn't high-pitched. It's works using the same principle as the other affordable options out there--it has a bowl that you have to freeze ahead of time, and so-forth.

From a purely economic and pragmatic perspective, may as well get one of the stand-alones because then you could presumably use your mixer for something else at the same time. They are also frequently cheaper. However, I can't imagine using my kitchen at all with all that noise going on, so for me the mixer option is practical. Plus it's one less cord hanging lose in the cabinet to hang up on things. Oh yes, and since the motor is essentially the kitchenaid mixer motor, which has a fabulous warranty. I'm not worrying about having anything break.

Cooks Illustrated liked the Krups model that is really similar to the Cuisinart, but is supposed to be less noisy. I had a really hard time finding one though.

The luxe ice cream makers have cooling units inside of them. I don't think they drop below $200. If you make a lot of ice cream, it's probably worth it though.

[reba]

Great! Thanks for the feedback

[Gussie]

Question: are these home ice cream makers capable of making smooth ice cream? I'm thinking of buying one of the recommended models, but I've never liked the texture of other peoples' homemade ice cream. I haven't been sure whether the defect is in the recipes, the machines, or . . . well, the cooks.

[faith]

Gussie, what specifically did you dislike about the texture of homemade ice cream? Was it a graininess, perhaps - like little ice chips? Or something else? I've experienced graininess in ice creams made with traditional ice cream makers - the ones that use salt. Also, I think first-time ice cream cooks often go for eggless recipes because they are easier, but these are sometimes really hard to get smooth and delicious without the eggs. Or they skimp on fat, using milk instead of cream, which will also give a more icy, grainy texture. A home maker isn't going to be able to work as much air in to make them light and fluffy. It's like the difference between Breyer's (milk-based, lighter and more icy) and Häagen-Dazs (rich custard).

When I have made egg-rich custards I have found that ice cream made in my Cuisinart is just as good as store-bought premium - sometimes much better, because it's fresher. I have a salted caramel recipe that calls for 10 egg yolks (!!!) but it is just incredible. Dense, smooth and rich.

The Cuisinart does a good job for its price - although you really have to freeze the bowl at least a day ahead of time. I put in mine in the guest bedroom and shut the door when it's running because of the noise. Also, I just found a tip on a blog somewhere about sorbets: only run the machine for about 15 minutes, instead of 45. This gives a much smoother sorbet, with less icy graininess.

[Gussie]

Thanks for the tips! Indeed, it's the graininess that I don't like--gritty little ice crystals. At the store, I typically buy super-premium ice creams anyway, so density is not a liability. That salted caramel ice cream recipe sounds amazing! After my first taste of the blissful marriage of caramel and salt, I have always paired them since.

I will remember to use a recipe with egg yolks and freeze the bowl well in advance if I decide to indulge in an ice cream maker. I've noticed that my favorite store-bought ice creams generally involve eggs. Also, the sorbet freezing tip is helpful since my husband can't have dairy. Perhaps I'll be daring yet and get myself one of those cute little red Cuisinart machines . . .

[Mooo42]

Faith,

Could you please post your recipe for the salted caramel ice cream? I've never seen anything like that before and I would love to try it. Thanks!

[faith]

Sure! Here's the recipe. It looks long and complicated, but it's really not that difficult, especially if you've made caramel before. Also, you have to plan ahead because the mixture should cool completely and be as cold as possibly before you put it in the ice cream maker; then, after you've made the ice cream it needs to cure in the freezer for at least a few hours. And when you are looking for something to do with the egg whites, try a meringue cake or these amazing chocolate cookies. Enjoy!

Salted Caramel Ice Cream
Originally from the Artisanal Cheese website

1 1/2 cups sugar
2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped
1 1/2 cups milk
10 egg yolks
1 tsp fine sea salt

Directions

1. Fill a large bowl halfway with ice water.
2. Pour 1/2 cup water into a tall pot and add the sugar. Bring to a boil over high heat and cook, stirring, until the mixture achieves a dark amber color, 8 to 10 minutes. (Note: Usually takes a lot longer than this, especially if you’re on an electric stove. Also, stir until the sugar is dissolved, but stop stirring when it comes to a boil. Just leave it until the color starts to turn, then stir to keep it even.)
3. Meanwhile, pour the heavy cream and vanilla bean into a small saucepan and warm over low-medium heat. Take the vanilla bean out as the caramel is starting to change color. (Note: Can skip the vanilla bean, if you want, and add a teaspoon of vanilla extract to the cream.)
4. Put the egg yolks in a large, separate bowl and whisk them together.
5. Have the milk measured and ready too, on the side.
6. When the caramel has turned a medium amber color, remove from the heat. Pour the warmed heavy cream into the caramel, whisking constantly to combine them. (Note: Be very careful; the caramel will bubble up very aggressively, like when you pour water into a pan of hot oil. This is why a high pot is essential.)
7. Whisk in the milk.
8. Return the pot to the stovetop over medium heat and cook, stirring constantly, until thoroughly warm. Do not allow the mixture to boil at any time.
9. Pour one-quarter of the custard into the egg yolks, whisking constantly. Whisk in the remaining custard and salt.
10. Return the mixture to the saucepan and cook over low-medium heat until the custard thickens enough to coat the back of a wooden spoon.
11. Strain the custard through a fine-mesh strainer set over a bowl, pressing down on the solids with a rubber spatula or the back of a ladle to extract as much flavorful liquid as possible.
12. Set the bottom of the bowl in the ice water and stir the mixture to chill it as quickly as possibly. (Note: I never do this. I just cool it in the fridge for a few hours. It is essential that the mixture is cold as possible before putting it in the ice cream maker.)
13. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
14. After freezing, put in a plastic container and press plastic wrap and foil on the surface of the ice cream to seal before closing the container.

[Anonymous]

yes, i think so... :)

[cabondca]

Has any one used the Lello Gelato maker? I haven't seen them in stores, but think they may be very good - and I much prefer gelato to ice cream. Thank you.

[miss_kingfisher]

Donvier makes an ice creme maker that doesn't need salt or electricity. Just freeze the insert before you want to make ice creme. Turn the handle every couple minutes and in less than 1/2 an hour you have yummy homemade ice creme. It's about $50 and how fabulous that there's no noise and no need for another 'electric' appliance to suck energy.

[Franca]

I'm very excited about the ice cream ball-- the one where you put the ingredients in one end, and ice and salt in the other and then kick it around a field for a while. You can find it on Amazon.