To be honest one of my best purchases here. Love it and going to buy 2 more as gifts for my sister and friend! First I consider my self and wifey are ice-cream lover and addict sometimes! We did some flavors until now and we will try moreSome comments before you buy it:Noisy?
Yes, but not to level that bothers me. Small for big family?Maybe! For two of us we make one bowl every week (depend on feel and desire). You can buy second bowl ( I have it but never use it)Easy to use?Yes, using it easy.
The tricky part is what you put in it! ( more explain will come)Useful tips we did and worked for us:1- If you love ice-cream heavy, hard, and texture smooth (like I do), You need to use heavy cream with your regular milk.
If you are ok with light soft serve, milk with half and half will do the trick. 2- Do not over load the bowl with a lot of addetive ingredients. Its going to be difficult to freeze and unit as one texture.
This is a very good ice cream machine for its class (home use, freezer bowl). I'd owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn't freeze.
Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that).
I like the 2 quart size for those reasons,If you've never owned one of these types of ice cream makers before, here's an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl.
The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream.
Earlier this summer I used the ICE-30 at my parents' home. After making about 7 batches of ice cream, I knew I wanted a maker at my own home. Having spent time using the ICE-30, I had a better idea what features I was looking for and ended up with the ICE-70 after considering the ICE-30, ICE-60, and ICE-70.
Here are the reasons that led to that decision:Noise: Both the ICE-30 and ICE-70 are loud, but the ICE-70 is less loud. Noticeable, but not substantial. I still don't want to be in the same room while churning, but the ICE-30 was loud enough that I didn't even want to be in an adjacent room.
Speed: The ICE-70 is noticeably faster. I've read other reviews that the ICE-70 turns at about 45 or 55 rpm (adjustable on 2 settings) vs. The ICE-30 turns at about 22 RPM. The faster speed supposedly aerates the ice cream better for a better consistency.
This is a pretty amazing machine. I cannot explain how skeptical I was of the Yonana. I also can't explain just how wrong I was. The machine works better than I could have ever imagined. I actually find the end product to be more like ice cream than some of the low-fat ice creams you buy in the store.It is delicious.
The fact that you can have desert without any added sugar and fat is just total bonus. I would like to clear up a few misconceptions I came across in other reviews. 1) It is loud - Yes.It is loud.
But you can literally make an entire bowl of "ice cream" in about 15 seconds. Who cares if it is loud for 15 seconds? 2) The machine wastes fruit - This is just ridiculous. The machine does not waste any fruit. The machine does always have about a bananas worth of ice cream on the inside grind, but believe me, the fruit did not vanish into thin air.
Looks great, nicely made, like the nostalgia effect. Problem was, whoever put the motor works together did something wrong. When you plugged it in, ready to make ice cream, put the paddles in, connect it to the motor, turn it on, the canister started turning, not the paddles!!!
I could not believe it! I let it run until it stopped after 30 minutes, but there had been no mixing of the ice cream mix, no aeration as necessary to make ice cream. So disappointing with a family group of eight for dinner and dessert.
I"m getting a replacement and crossing my fingers that it will be okay, mostly because of so many previous good reviews (and I like the look). Update: I returned this item and got a duplicate because I thought the first one was defective as the paddle did not rotate, the canister did.
This Whynter ICM-200LS is very identical to The Ariete - DeLongi Ariete - DeLonghi Stainless Steel Ice Cream Maker with Built-in Compressor, LCD Digital Display, 2. 1 Quart and the Gourmia GSI400 Gourmia GSI400 Stainless Steel 2. 2 Qt SleekServe Automatic Ice Cream Maker - Gelato, Sorbet and Frozen Yogurt Machine - Built-in Compressor and LCD Digital Display- Includes Free Recipe Book .
Side note: I'll briefly compare these units to Cuisinart ICE 100 Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker and the Breville BCI600XL Breville BCI600XL Smart Scoop Ice Cream Maker and the Lello Lello 4080 Musso Lussino 1. 5-Quart Ice Cream Maker, Stainless toward the end of the review.
The Whynter ICM-15LS and the Knox 1. 5 are also identical with their smaller capacity of 1. 5 Quarts (though the stickers say litres which I guess is technically about 6% more volume than the Quarts advertised) All these Chinese made units have the same company bringing the UL listing, specs, and design to market from the company Intertek.
It's been hard, there's no arguing that. Stuck at home, even going to the market is treacherous... So the girlfriend and I decided to try something different. One day a week, we'd make ice cream. We had some wacky idea for flavors, and she's got quite the talent for cooking...
It would be something different, something just for us, something we could do together. And at first we borrowed a simple ice cream maker. But quickly we realized we needed something fast, something that didn't require a pre-frozen container. We wanted to make a lot of different flavors, all in one day.Enter the Whynter.
It's fast, it's cold, it's amazingly easy. We went from making one quart in a weekend to five. We went from one flavor to four. We went from spending an hour or two in the kitchen to most of a whole day.
I used this ice cream freezer alongside 2 other ice cream freezers of the same size and this one out performed the others. The unit itself was lighter than the others, making it easier to carry around and it was really nice to have the plastic liner inside the freezer.
It made clean up much easier. I am sooo happy I bought this freezer. I would have been delegated to borrowing one of the others in the future and after seeing how much longer it took them to make the ice cream I would have been disappointed since this freezer has increased my expectations.
Would definitely recommend and NO... I wasn't given a discount in exchange for my review... It's truly a good, quality product.
I have had this ice cream maker for a few months and have made at least four batches of ice cream with it. So far nothing has gone terribly wrong except for some problems with the construction and some worries that I have that I will get to later.
First, all the worries I had when I first bought it have been mostly put to rest, the motor does not burn out or stop working. That said there is long term durability which is yet to be determined because of the cheap price.
The maker come with good instructions. The construction is an outer plastic bucket that has a metal handle attached to it; on that metal handle is a plastic grip that helps with carrying. The inner bucket is made with aluminum and will easily be scratched by ice and salt as it is in use (this does not affect the ice creams ability it is only cosmetic).
I have had a variety of ice cream makers over the years, but only made limited use of them because of the hassle of having to cook a custard made with eggs, milk, sugar, and cream; and having to wait for the custard to chill; and then having to deal with the rock salt and melting ice while the ice cream churned.
This ice cream maker dramatically changes all if that. This turns ice cream making into a quick, fun family activity with a lot less cleanup. Pros: No cooking a custard, significantly less prep time. Ice cream is ready in less than 25 minutes from start to finish (churn time is 10-12 minutes)- Handy unit includes the churning bowl, dispenser all in one unit- it also has a 3 compartment dispenser for chocolate chips, sprinkles, or other toppings- very little mess to clean up compared to traditional ice cream churnsCons: the freezer bucket is a pro and a con.
I've now had this machine for three months, and have used it about 25 times. This machine has exceeded my expectations each and every time. For a couple of decades, I used a low tech Donvier machine to make ice cream.
The Donvier was the first widely-distributed machine that used the bucket that had to be kept in the freezer. It served me well, churning out hundreds of ice creams and sorbets over the years. But about six months ago, we adopted a low carb regimen.
After a coupl of months I was hankering for ice cream. Both cream and eggs work very well on low carb, and I had done a lot of experimentation with natural sugar replacements, so I felt confident that I could come up with a viable recipe for a reasonably desirable alternative to the high carb stuff that's so ruinous to a healthy diet.
This pint sized ice cream maker is just powerful enough to make 1-2 servings of ice cream at a time. With a simple recipe of 2 cups cream and one cup milk or 2 cups half and half and one cup cream with 1 teaspoon vanilla and 3/4 cups sugar, you can pre-make and chill the base to make 3 "pints" of ice cream.
Just heat it up to about 160 F and keep it there for 10 minutes and let it cool before chilling. I highly recommend fully freezing the chiller units and also chilling the ice cream base for at least 4 hours before using.
For the best results, put a cup of the chilled ice cream base in the freezer for 30 minutes to get it as close to freezing as possible. This will result in a slightly more frozen end product. Remember, ice cream is not supposed to come out of the maker hard, the blades couldn't turn and it's just not cold enough.
I really don't have anything bad to say, only that I wish that I had known what to expect the first few times that I made ice cream with the Cuisinart ICE 21 Ice cream maker. The instructions were not as helpful as I would have like.
There are two things that I would encourage new users to understand. First, some recipes tell you to pour the ice cream mixture into the freezer bowl and then put the freezer bowl on the motor base and put the top on and start it.
I would probably encourage ice cream chef's to get a wide mouth funnel and put everything together and start the motor turning and then pour the mixture into the freezer bowl via the wide mouth funnel. This works better than pouring it in and then assembling the mixing environment.
The first few times I used it I had problems with the mixture freezer so hard to the wall of the freezer bowl so quickly that the motor wasn't strong enough to churn the mixture more that a couple of turns.
I was a caregiver for a family member who has since passed away, and I purchased the Cuisinart Pure Indulgence 2 Quart Ice Cream Maker for the sole purpose of getting more fluids into him. He loved ice cream, and so I would mix up a batch of Carnation Instant Breakfast, or mix up a batch of Ensure Powder, or other Whey Protein Powder with milk, and then freeze it into an "ice-milk", then top it with a little chocolate sauce, and that way I could get him to eat as much as he wanted.
It's really great to have the extra bowl for making multiple batches, and especially if you have a large family, or are planning an ice cream party, this bowl will fit the bill!
This is a great little home ice cream maker. If you have used one before, this isn't all that different. I recommend that you read and follow the directions. I will share my experience so far:The churning vessel (freezer bowl) is small enough to store in the freezer.
It is a round, deep insulated bowel and all told is about the size of a container of ice cream. When you receive this, just get that out and put in your freezer, since it needs 24 hours to get super duper cold.
Roughly 8" inches tall, 6" wide (21" measured all around).1. 5 quart capacityAs for ingredients, the instructions say to prepare the recipe and store in fridge for 20 hours. Well, since the milk and cream I would be using was already in the fridge, I figured it would be ok to just mix it up moments before wanting to make ice cream.
I've only had this 3 days and made 1 batch of ice cream, but it's AWESOME!!!!It's SO easy! My favorite ice cream has always been Breyers Natural Vanilla, so I choose a recipe with no eggs the the usual, sugar, heavy cream, milk and vanilla.
Heated that on the stove (except for vanilla) just until sugar was dissolved. Pulled it off the stove, added the vanilla and popped it in the fridge for about 6 hours. Then poured that mixture in the canister. Put the canister in the bucket, put the paddle in, secured the lid and turned it on for a couple of minutes (recommended).
My recipe only called for 3 cups of liquid, so this was a fairly small batch. I then put 2 in of ice, then sprinkled 1/2 cup rock salt. Layered like that until a couple of inches above where I felt the liquid would be in the canister.
For the most part we have enjoyed this machine. We can make 2 different flavors of ice cream at one time. However, only one side freezes well. The other side freezes at the bottom, but is still closer to a liquid more than half way down.
We ran the machine for the specified amount of time. Then the next time ran it double the time continuing to pack with rock salt and ice. Again this is only an issue for one side.
I purchased this to take to the beach with us as something fun for the kids to do. It was exactly that - fun! The bowl is not much larger than a dinner plate and is just under 2-inches thick.
It was barely noticeable in our freezer. It feels well constructed and solid, but is not heavy. The included utensils are also well constructed and definitely up to the task of making many batches of ice cream. I really appreciate the thoughtful design of the utensils.
The handles slide inside of one another and hold together firmly. They take up very little space in a drawer when attached to one another, and will always be able to be located together. The hot pink/purple color does make them easy to find as well.
The non-skid bottom could use a bit of tweaking as it did slide around a bit. We resolved the matter by placing a silicone hot pad under it. Advice from someone who has used this multiple times now: Washing after use when you intend to reuse it soon can be tricky.
Review of the Lello Lusso MussinoMy background - I make about 200 pints of 'artisanal' ice cream/gelato a year ... So, the kind of ice cream you get in high end ice cream shops for $9-10 a pint. I've owned a Cusinart canister style, DeLonghi GM6000 (for 4 yrs., tried the Cuisinart ICE-100 1 time (and then returned it) and tried an in-store sample of the ice cream produced by the Breville.
If you are looking to make ice cream there are 3 important factors:1. Quality of the ice cream and/or gelato. Gelato btw, may include some different ingredients, such as cornstarch, but always has lower fat content and less air whipped into it.
Most high end ice cream is more like gelato in being denser. The major factors in creating better ice cream are fast freezing to create smaller ice crystals, and, of course, excellent ingredients.2. Reliability and service - Many home ice cream makers seem to have a 4 to 5 year life span.
FAQs on Ice Cream Machines
Ice cream has been a popular dessert since the 18th century. It was made by churning it in a bucket filled with ice and salt. Ice was hauled from frozen lakes and rivers to be stored in ice houses, where it was covered with straw to keep it from melting.
Ice cream was served in tea cups, at fancy dinner parties and balls. At first, ice cream was made by submerging a tightly lidded container in ice, and stirring it frequently to scrape the frozen bits off the edge so other parts of it could freeze.
Then an ice cream maker was invented, that had large ice bucket on the outside, a smaller bucket on the inside, and the small bucket was turned by a crank, to keep the frozen cream from forming large crystals as it froze.
In addition to sweet fruit flavors, Regency ice creams also came in some rather experimental, and almost modern seeming flavors, like Parmesan. I remember my family having one of these ice cream makers when I was a kid, because we used it on camping trips, where there was no electricity.read more
It's not.It has to run a heat cycle once per day. This takes 23 hours, but normally happens overnight or during breakfast. It has to be taken down for manual cleaning every two weeks or when it decides it wants it, whichever comes first.
This, too, takes time, especially if the person who does it has to stop for other things. It can also happen when nobody is there who can do it, in which case the machine stays down until that changes. We tried not to let that happen.
Besides the expense in the form of lost sales, nobody likes dealing with upset customers who can only be made happy by what you don't have. Far less commonly, an o-ring or something would break prematurely with no spare in the store.
That usually affects only one side and just results in heavy (and thus far less profitable to sell) shakes and ice cream, but it's possible for it to take down the whole thing. And the machines do occasionally flat out break, but this is rare unless it's a very old one or has been mistreated.read more
This is a very interesting question. The ice cream machine at any Mc, Donald's near me must be cleaned every time I want ice cream or a shake! In some states, soft serve ice cream machines are regulated by the states department of agriculture.
In other states, the county health department regulates the machines. The regulators tell users how often to clean the machine, so it varies some. There is no universal standard, owing to how the machine is operated and how it is built.
How often they need to be cleaned is determined by the style of machine, where It is located, how frequently it is used, how long between batch loading, and other factors. The general rule of thumb is most machines must be cleaned every 24 hours of operation.
For a small store, open 8 hours a day, that's every three days. ( cycling in idle mode isn't using the machine) For a 24 hour Mc, Donald's, that means a full sanitation cycle and shut down clean down EVERY DAY. Now, with as much ice cream as Mc, Donald's serves, why can't they have TWO MACHINES?read more
Two ziplock bags (one twice the size as the other) rock salt ice ive cream base take the ice cream base and put it into the smaller ziplock bag (look up a recipe for creme anglaise if you don't have anything in mind) take the ive cream filled ziplock and place it inside inside of the other ziplock Put ice into large ziplock and even the ice around the smaller one.Add rock salt.
Work with your hands until I've cream forms. It will fluff up more as you work it past frozen. Put in freezer to set once ice cream has formed.read more
It merely appears that way. Unlike other places (hardees for example) that take the machine apart daily, this isn't an option for a machine that may have to serve ice cream 24/7. The machines either receive a weekly teardown/rebuild and sterilization/cleaning which takes about four hours, or receive it every two weeks.
The sales volume controls this. The machine is cleaned at the exact same time on the exact same day of the week (the machine forces it and will shut off if it's not done) so maybe you're trying to buy ice cream at the same time they are performing the weekly maintenance?
Additionally there is another thing that is done every single day automatically by the machine to keep the ice cream in it sterile and safe. It pasteurizes the ice cream and this takes approximately four hours as well. This is scheduled at the same exact time every single day (usually overnight but sometimes during breakfast) so it's possible you are arriving during that time also.read more
The key is to make sure your milk and egg substitutes emulsify with fat before putting the mixture into the ice cream machine. Also, you need a lot of sugar to get a smooth consistency. If you use soy milk and aquafaba, mix them together with syrup and glucose, then gradually add melted coconut oil or a plain vegetable oil, then slowly heat, then cool.
It can still get a little icy if you're not careful, so keep an eye on it when it's churning. Alternatively, make a gelato with agar instead of galatin. You need to activate agar by simmering it for around five minutes, which you do in a sugar and fruit pure mixture.
Chocolate, agar gelato with morello cherries, marshmallow and peanuts makes the best vegan rocky road. Oat and soy milks have more fat than almond milk, and more sugar. Remember to use more sugar and oil if you are using almond milk for your ice cream base.read more
I've gotten to test out the Pacojet, aka the ice cream machine, but that will run you ~4,000USD. Thankfully, some more reasonable options exist: If you have a Kitchen, Aid stand mixer, I recommend the Kitchen, Aid Ice Cream Maker Attachment.
I wrote a review here: What is your review of Kitchen, Aid Ice Cream Maker Attachment?. I've also helped Edmond Lau break into his Cuisinart ice cream maker (Amazon. Com: Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White: Kitchen & Dining), which made pretty good ice cream.
Note about both machines: you have to pre-freeze the bowl before making ice cream, and will only be able to make one batch per bowl at a time (you'll have to re-freeze before making more). If you're planning on a lot of flavors, I recommend getting extra freezer bowls (the Cuisinart Edmond has came with two bowls).read more
Here are some medium-sized ice cream machines Cuisinart ICE-21 Frozen Yogurt Ice Cream & Sorbet Maker Features: New mixing paddle makes frozen desserts in 20 minutes or less, Large capacity makes up to 1-1/2-quarts, Double insulated freezer bowl eliminates the need for ice, Easy lock transparent lid with large spout makes adding ingredients simple and mess free, Product Built to North American Electrical Standards, Hamilton Beach 68330N Ice Cream Maker Features: Ice-cream maker produces up to 4 quarts in 20 to 40 minutes, Fully automatic operation-no labor-intensive stirring required, Makes homemade ice cream, frozen yogurt, custard, sherbet, and gelato, Easy-lock lid; hand wash; user manual with 20 recipes included, Measures approximately 15.3 x 12.5 x 11.
1 inches; 1-year limited warranty, Cuisinart ICE-30BC Frozen Yogurt-Sorbet & Ice Cream Maker Features: Fully automatic frozen yogurt, sorbet, and ice cream maker, Brushed stainless-steel housing; heavy-duty motor, Large ingredient spout for easily adding favorite mix-ins, Double-insulated 2-quart freezer bowl; instruction book and recipes included, Product Built to North American Electrical Standards, Your freezer should be set to 0F to ensure proper freezing of all foods.read more