Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Ice Cream Machines


  • Please log in to reply
241 replies to this topic

#211 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,641 posts
  • Location:New Jersey USA

Posted 30 May 2013 - 06:33 PM

I do think there would be a temperature difference.  I could be wrong.  Easy enough to measure if someone has a unit.

 

I've had three compressor machines:  Simac (which made good ice cream but was a pain to clean), KitchenAid (which was frightfully expensive, very hard to clean, and could not make satisfactory ice cream), and my present Cuisinart ICE-100 (which is easy to clean and makes good ice cream).  The ICE-100 on sale for $234 was a good value.  The ICE-100 is not all stainless steel and it probably does not have as powerful a compressor as some of the more expensive Lello models.  But I don't think any of the Lellos have removable bowls.



#212 seabream

seabream
  • participating member
  • 181 posts
  • Location:Seattle

Posted 30 May 2013 - 06:46 PM

Right, Lellos don't have removable bowls. I saw that the Breville has a removable bowl, like the Cuisinart.

 

I also read that the Cuisinart ICE-100 keeps the ice cream cold only for 10 minutes (as opposed to the Breville's 3 hours). I could not find information about the Lello.

 

And as far as I can tell, neither the Cuisinart nor the Lello allow adjusting the temperature of the ice cream, right?

 

I have a strong preference for gelato over ice cream, in the three things that define it: less aeration, warmer temperature and less fat. One cool thing about the Cuisinart ICE-100 is that it comes with two paddles: one for sorbet/gelato (which presumably adds less air into the mixture) and another one for ice cream. As far as I know, the Breville doesn't do that. Breville is an Australian brand, so I am not sure if it aerates the mixture as ice cream or gelato. Lello only makes gelato, presumably both in terms of temperature and aeration.

 

I am wondering if you've tried the different paddles in the Cuisinart and if you've been able to tell the difference in the results.



#213 LindaK

LindaK
  • eGullet Society staff emeritus
  • 2,916 posts
  • Location:Boston, MA

Posted 30 May 2013 - 07:08 PM

Right, Lellos don't have removable bowls. I saw that the Breville has a removable bowl, like the Cuisinart,

 

My Lello has a removable bowl, so check various models if the brand interests you.

 

I like mine, but wish the bowl was bigger. 1 quart, like most others, but I see other models have 1.5 quart bowls.



 


#214 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,641 posts
  • Location:New Jersey USA

Posted 30 May 2013 - 09:47 PM

I have never used the ICE-100 Keep Cool function.  I pre-chill the machine for about fifteen minutes, stop the dasher, reset the timer to sixty minutes, add the mix, and start the cycle.  I watch the degree of overrun and the time.  Almost invariably fifteen minutes is the best time to stop the machine and transfer the ice cream to the freezer.  I have tried longer spin times and I have also tried measuring the draw temperature.  From my experiments the most important variable affecting ice cream quality is the spin time.  The draw temperature does not seem to matter much.  Much longer than fifteen minutes and my ice cream gets icy.  At fifteen minutes I can keep the ice cream in the freezer for weeks with no iciness.

 

The ICE-100 Gelato Paddle gives me lower overrun for a given spin time.  I usually use the Ice Cream Paddle with a short fifteen minute spin time for low overrun.

 

LindaK, which Lello model do you have?



#215 jjahorn

jjahorn
  • participating member
  • 53 posts

Posted 30 May 2013 - 11:20 PM

I have a Unold 48816 which is the name in Germany with is a 1.5L container.  It seems to be like the KI-15 Ice Cream Maker (1.5 Qts) on Amazon from the looks. It has a removable bowl and is quite comfortable. A little loud, and definitely heavy - but I'm ok with that...

 

When the ice comes out of the machine it is always soft. To give it professional feel it needs to sit in the freezer for a while. How hard or soft it is then is a matter of the recipe and the (anti-)freezing point - and the temp of the freezer.

 

As for overrun - I have read that the air is only incorporated when the mix is between 4 and -4 C, after that it supposedly doesn't 'capture' any more.


  • slschnur likes this

#216 LindaK

LindaK
  • eGullet Society staff emeritus
  • 2,916 posts
  • Location:Boston, MA

Posted 31 May 2013 - 06:46 PM

LindaK, which Lello model do you have?

 
It's the Lello 4070 Gelato Junior

 

Sometimes I wish I'd gotten the Pro model, which has a 2 quart bowl. If I knew that I'd use it often (I don't) or always needed larger quantities it would probably have been worth the extra $100.


Edited by LindaK, 31 May 2013 - 06:46 PM.


 


#217 maxmillan

maxmillan
  • participating member
  • 636 posts

Posted 21 December 2013 - 11:11 PM

I want to be able to make gelato and have the option to make ice cream. I've been coveting the Breville Smartscoop. It's fairly new so aside from info I've read online I don't know much about it. The only negatives I've read is that cleaning the bottom bit of ice cream is difficult, the volume is too small and I'm not sure what the material the blade is made of. I'm set on a compressor model. Do you suggest a better brand?

I don't want to use corn syrup, glucose, xantham gum, guar gum or carrageenan in my recipe. Would I be wasting my money?

#218 Ruben Porto

Ruben Porto
  • participating member
  • 31 posts

Posted 28 December 2013 - 08:42 AM

Hi maxmillan, if you're set on a machine with an in-built compressor, I'd recommend the Cuisinart ICE100. It's the best compressor machine that I've tried because of the quality of the ice cream it makes and because it comes with a 1.5 litre bowl, which I think is the largest of any domestic compressor machine.

 

I personally don't think the compressor machines are worth the extra money. I'm still in love with my Cuisinart ICE30, which comes with a bowl that you need to freeze, and haven't found a compressor machine that makes better ice cream yet!



#219 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,549 posts
  • Location:NYC

Posted 28 December 2013 - 08:58 AM

Here's a tip if you use a compressor machine. I do this with my old Lello, and find it helps a bit.

 

I always pre-cool the machine with the removable bowl inserted for at least 5 minutes so when I pour the (also pre-chilled overnight in the fridge) base in, the bowl is already frosty.


Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#220 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,641 posts
  • Location:New Jersey USA

Posted 28 December 2013 - 08:50 PM

I second both Ruben and weinoo's suggestions.  I love my ICE100.  I cut up my thumb this fall and stopped making ice cream but it is really time to get into it again.  Note Ruben's method of cooking the base makes the best ice cream I (or anyone who has tried mine) have had.  It may spoil you for any other method.  But sadly it is such a pain to do you may find yourself making ice cream less frequently.


Edited by JoNorvelleWalker, 28 December 2013 - 08:53 PM.


#221 bigcam

bigcam
  • new member
  • 1 posts

Posted 22 January 2014 - 11:57 AM

i just picked up a Nemox Pro1700 after searching for months.....will let you know how it goes

 

unfortunately it came without a manual....anyone out there with one they could share?

cheers



#222 Ruben Porto

Ruben Porto
  • participating member
  • 31 posts

Posted 31 March 2014 - 03:33 AM

The ICE-100 is a good bet if you are after a machine with an in-built compressor:

 

http://icecreamscien...o-maker-review/

 

I still think the cheaper ICE-30 is better though.



#223 Smithy

Smithy
  • host
  • 3,997 posts
  • Location:North Shore of Lake Superior

Posted 31 March 2014 - 07:28 AM

The ICE-100 is a good bet if you are after a machine with an in-built compressor:
 
http://icecreamscien...o-maker-review/
 
I still think the cheaper ICE-30 is better though.


Thanks for that link, Ruben Porto. It makes me want to go buy an ICE-100! Why do you think the ICE-30 is better? Price, quality of the results, storage size, ...?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown


#224 Ruben Porto

Ruben Porto
  • participating member
  • 31 posts

Posted 31 March 2014 - 11:02 AM

No problem Smithy. I think the ICE-30 is better because the quality of the ice cream it makes is exactly the same as the ICE-100 and it is more than half the price. You can also make about 1.4 litres at a time using the ICE-30, whereas you can only make 1 litre per batch using the ICE-100.

 

The ICE-30 requires the bowl to be frozen overnight before you make your ice cream; the ICE-100 comes with an in-built compressor, which means that the machine freezes the bowl as it churns ice cream. I don't think the extra money is worth the convenience of not having to freeze the bowl. You are simply paying extra for the compressor, not for better quality ice cream.

 

If you are just starting out as an ice cream maker, I would certainly recommend starting with the cheaper ICE-30 and then move up to the more convenient ICE-1OO. I guess the ICE-100 would be better if you are making a lot of ice cream at a time, for a large party for example, as it allows you to make batch after batch. But then again you can do the same on the ICE-30 as long as you start 3-4 before your party.

 

Hope that helps. Let me know if you have any more questions.



#225 paulraphael

paulraphael
  • participating member
  • 3,031 posts

Posted 31 March 2014 - 12:25 PM

I prefer freezer bowl machines over lower powered compressor machines. The most important thing is speed of freezing. I don't like the spinning process to take more than 20 minutes. 10 to 15 is even better. The longer it goes, the coarser the texture.

 

There are compressor machines that can work that fast, but they're expensive. Until I have the budget and the space for one, I'll use the freezer bowl for my stand mixer. The quality it excellent. The drawback, of course, is it can only do one batch in a 24 hour period. This can be a real issue. Even if you get a second bowl, you have to have room in the freezer for it.


Edited by paulraphael, 31 March 2014 - 12:26 PM.


#226 hinoki

hinoki
  • new member
  • 1 posts

Posted 12 May 2014 - 09:36 PM

hi! i was wondering about the lello musso 5030 if they have 220v?
im trying to buy one but i live in the philippines so we need a 220v hopefully without a converter. is there a site that maybe has that? thank you!
i apolgize if im in the wrong forum...

#227 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,641 posts
  • Location:New Jersey USA

Posted 12 May 2014 - 10:55 PM

hi! i was wondering about the lello musso 5030 if they have 220v?
im trying to buy one but i live in the philippines so we need a 220v hopefully without a converter. is there a site that maybe has that? thank you!
i apolgize if im in the wrong forum...

 

http://www.mussolussino.co.uk/

 

Hope this helps.



#228 icecream

icecream
  • new member
  • 3 posts

Posted 20 May 2014 - 02:21 AM

I have the machine listed below and believe you me i actually used it for a small ice cream shop and after its success bought a professional batch freezer. The Cuisinart machine is a work horse IMO:

 

pros

cleaning is easy because the bowl is removable, churning is complete within 25-35 minutes depends on ambient temperature though, amazing texture after hardening the ice cream in freezer minimum 4 hrs. i.e. if you don't lick the bowl clean.

 

cons - its heavy and a little big and makes a little more sound that i would want but its not too much.

 

www.amazon.com/dp/B006UKLUFS/ref=nosim/?tag=egulletsociety-20



#229 etherdog

etherdog
  • participating member
  • 7 posts

Posted 28 May 2014 - 12:45 PM

America's Test Kitchen recommends Whynter SNÖ Professional Ice Cream Maker Model IC-2L, at amazon.com for $210. It is self refrigerating and makes 2 quarts in 40 minutes, ready to eat. It is also the most quiet of all the machines they tested.


etherdog
Bloomington, IN US

#230 Tammi Townsley

Tammi Townsley
  • participating member
  • 17 posts

Posted 29 May 2014 - 08:20 AM

America's Test Kitchen recommends Whynter SNÖ Professional Ice Cream Maker Model IC-2L, at amazon.com for $210. [/size]It is self refrigerating and makes 2 quarts in 40 minutes, ready to eat. It is also the most quiet of all the machines they tested.


Read the reviews on Amazon. They are not kind. I checked ATK and found the review was done in 2010.

#231 IEATRIO

IEATRIO
  • participating member
  • 9 posts

Posted 02 June 2014 - 09:04 AM

Read the reviews on Amazon. They are not kind. I checked ATK and found the review was done in 2010.

 

The Whynter appears identical to the Lello Gelato -- which I have -- but according to Amazon the Lello weighs significantly more, indicating that the inside might be different.  My Lello is far from my favorite piece of equipment, but I consider it minimally acceptable if you pre-cool it, and process no more than .5-.75 liters at a time.  At best, I can get a batch time of about 12 minutes, but that time can triple if the full capacity is used.  I would like to upgrade some day, but I can't imagine ever going back to a machine without its own refrigeration. 

 

And speaking of ATK reviews . . . I don't put as much faith in those as I used to, as I have found too many instances where my own experiences disagree with their conclusions.



#232 rexster314

rexster314
  • participating member
  • 1 posts

Posted 29 June 2014 - 09:39 PM

horseflesh, I've had the Breville machine for just about a month now, and am totally satisfied with the machine. We've owned a Simac Ice Cream Boy since around 1987 or so but used it occasionally due to the pain in the butt due to the non-removable canister. I've made butter pecan, chocolate, mango, vanilla with chocolate covered bacon bits, dreamsicle with pineapple chunks, black cherry and all have been crowd pleasers. Easy clean up, settings for hardness of the ice cream is really handy, and it plays the ice cream man song when it's done! 


  • Mrmnms likes this

#233 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,641 posts
  • Location:New Jersey USA

Posted 29 June 2014 - 10:17 PM

horseflesh, I've had the Breville machine for just about a month now, and am totally satisfied with the machine. We've owned a Simac Ice Cream Boy since around 1987 or so but used it occasionally due to the pain in the butt due to the non-removable canister. I've made butter pecan, chocolate, mango, vanilla with chocolate covered bacon bits, dreamsicle with pineapple chunks, black cherry and all have been crowd pleasers. Easy clean up, settings for hardness of the ice cream is really handy, and it plays the ice cream man song when it's done! 

 

Don't know to whom you are replying but the Cuisinart ICE-100 is excellent.  I share your pain about the Simac non-removable bowl, although I must say the Simac made good ice cream.  Welcome to eGullet!



#234 horseflesh

horseflesh
  • participating member
  • 45 posts

Posted 01 July 2014 - 05:00 PM

horseflesh, I've had the Breville machine for just about a month now, and am totally satisfied with the machine. 

 

Thank you for the feedback. 

 

This is still a tough decision!

 

My thoughts so far--

 

The ICE-100 seems like the safe bet among the affordable compressor units. Based on scary reviews I'm dismissing the Lello 4070 and 4090 and apparent variants such as Whynter. 

 

 

I wish I could find a real showdown between the Breville and the ICE-100. If the Breville made product as well as the ICE-100 it might be worth  $100 for the extra capacity and more useful keep-cold feature. I entertain a lot and I'd really like the ability to serve from the unit. 

 

The next step up seems to be the Lello 4080 Musso Lussino ($700, 1.5 qt) which is allegedly much different than the cheaper Lellos. However, again, there are no good reviews of the unit in comparison to the ICE-100 or Breville. (I did find a small blurb here, though.)

 

I'm also apprehensive about reliability and repairs on the 4080. I suspect it will be easier to get a Cuisinart fixed than a Lello, and I do not have any confidence that the $700 4080 will be more reliable than any other non-commercial model. 



#235 Ruben Porto

Ruben Porto
  • participating member
  • 31 posts

Posted 13 August 2014 - 12:06 PM

Hi horseflesh, sorry I caught this entry late. The Breville and the ICE-100 have the same capacity: both make a litre of ice cream at a time. I found that both made ice cream that was identical in texture: very smooth, creamy, and dense. I would probably go with the ICE-100 over the Breville because 1. it's cheaper, and 2. the big plastic pin in the Breville's freezer bowl makes emptying a bit tricky.

 

Here are my thoughts on the Lello 4080:

 

http://icecreamscien...ce-cream-maker/

 

Hope that helps. Ruben



#236 horseflesh

horseflesh
  • participating member
  • 45 posts

Posted 13 August 2014 - 12:10 PM

Thanks, Ruben... And, you reviewed the 4080! Awesome. 



#237 Ruben Porto

Ruben Porto
  • participating member
  • 31 posts

Posted 13 August 2014 - 12:10 PM

Hi Jo,

 

I hope your ice cream adventures are going well. I have a quick favour to ask. I have been working on a recipe that includes skim milk powder but does bring the heating time down from 60 minutes to 35. I know the 60 minute method can be cumbersome and I want to try and get it down. I'm pretty happy with the results that I have got so far but I would love a second opinion if you would like to give it a go? If so, please let me know the percentage of fat in the milk and cream that you use.

 

All the best, Ruben 



#238 Ruben Porto

Ruben Porto
  • participating member
  • 31 posts

Posted 13 August 2014 - 12:12 PM

No problem. Let me know if you have any questions.



#239 paulraphael

paulraphael
  • participating member
  • 3,031 posts

Posted 14 August 2014 - 07:12 PM

Is anyone using a compressor machine with spinning times under 20 minutes? That would be a requirement for me. 10 minutes would be even better.

This is for a drawing temperature of -5°C. Capacity wouldn't have to be more than 2 quarts.



#240 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,549 posts
  • Location:NYC

Posted 14 August 2014 - 09:00 PM

My 8-year old Lello is right around 20.


Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?