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Ice Cream Machines


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#211 JoNorvelleWalker

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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

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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

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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

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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

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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.


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#216 LindaK

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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 ericparkr

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Posted 18 June 2013 - 09:11 PM

Taylor's products are the best  as to my knowledge. It Offers all the items from frozen drink machines to commercial grills and soft serve ice cream machines.



#218 maxmillan

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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?

#219 Ruben Porto

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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!



#220 weinoo

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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.


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#221 JoNorvelleWalker

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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.


#222 bigcam

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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



#223 Ruben Porto

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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.



#224 Smithy

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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, ...?

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#225 Ruben Porto

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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.



#226 paulraphael

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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.