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Ice cream makers/machines

mhadam

By mhadam
in Kitchen Consumer

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ccp900

ccp900

Posted
Posted
30 minutes ago, JoNorvelleWalker said:

Store your ice cream at -30C and it will last indefinitely.

 

My freezer isn’t that good hehe

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, ccp900 said:

My freezer isn’t that good hehe

 

https://www.vestaprecision.com/products/blast-chiller-freezer-frysta

https://forums.egullet.org/topic/153479-blast-chillers/?do=findComment&comment=2241075

 

You know you need one.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

paulraphael

paulraphael

Posted
Posted
7 hours ago, ccp900 said:

If you get to eat everything in a few days you may skip the emulsifiers and added stabilizers I think. Enough milk proteins and enough cooking would probably get the job done along with more skim milk powder

 

its all about compromise in the end

 

I use the stabilizers and emulsifiers (either egg yolk or pure lecithin) even if the ice cream will get eaten in a day. They simply improve the texture and body. 

 

If you have a professional ice cream machine that can freeze a batch in a few minutes—or if you use a Paco-Jet—you won't need stabilizers to get tiny ice crystals. But you might appreciate the ability to tailor the texture to your exact preferences.

 

Emulsifiers about about getting a robust foam structure that has a nice texture and that doesn't collapse too quickly. Egg yolk is a great emulsifier, but you want something else for recipes where eggs aren't appropriate.

Notes from the underbelly

ccp900

ccp900

Posted
Posted
1 hour ago, paulraphael said:

 

I use the stabilizers and emulsifiers (either egg yolk or pure lecithin) even if the ice cream will get eaten in a day. They simply improve the texture and body. 

 

If you have a professional ice cream machine that can freeze a batch in a few minutes—or if you use a Paco-Jet—you won't need stabilizers to get tiny ice crystals. But you might appreciate the ability to tailor the texture to your exact preferences.

 

Emulsifiers about about getting a robust foam structure that has a nice texture and that doesn't collapse too quickly. Egg yolk is a great emulsifier, but you want something else for recipes where eggs aren't appropriate.

Oh I agree with you but we do have other members who would rather not have them in their ice cream.  I understand their position but they are trading off some of the benefits for other benefits of a clean label and their peace of mind that they controlled what got put into their ice cream.

 

i am in the same camp as you though Paul.  I would use these items to help me make my product better, part of it is knowing I can share this with someone and it will act like a commercial ice cream so I don’t need to give them any warnings. Just stick it in your freezer and enjoy.  Maybe a small instruction to temper a few minutes if I formulate it harder so I can accommodate different freezer temps.

weinoo

weinoo

Posted
Posted

You know, thinking about this (ingredients in ice cream) a little more, wouldn't the holy grail actually be creating a perfect vanilla ice cream (let's set aside how long it's going to sit in your freezer for - this isn't an Albert Brooks' movie) using only the "traditional" ingredients; i.e. milk, cream, sugar, vanilla bean?

 

I mean, that's how Straus does it, and if they can do it and be commercially successful...

 

Quote

Straus Family Creamery Organic Vanilla Bean Ice Cream begins with premium organic milk and organic cream. We don’t use any gums, thickeners, stabilizers, artificial ingredients, or coloring agents in our ice cream.

 

https://www.strausfamilycreamery.com/product-categories/organic-ice-cream/

  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Actually, my favorite flavor is vanilla without the vanilla, called Sweet Cream (McConnell's) or Fior di Latte.    Just milk/cream and sugar.   Not very sweet.  

eGullet member #80.

paulraphael

paulraphael

Posted
Posted
42 minutes ago, Margaret Pilgrim said:

What is important is that we each are creating the kind of ice cream that we enjoy.    For us it is McConnells or deviations from David Libovitz.    Different strokes.

 

Is your preference based on a fair comparison, or is it based on ideas? 

 

I made David Lebovitz's recipes for years. And gradually found ways to improve the texture and the purity / intensity of flavors. 

 

My proposition is this: if you tell me the qualities you like in an ice cream (sweetness, hardness at a certain serving temperature, flavor qualities, textural qualities) I believe that I could design a recipe, using a wider palette of ingredients, that you'd prefer in a blind taste taste test. 

 

Whether you or anyone likes the idea of these ingredients is a completely different conversation. 

Notes from the underbelly

paulraphael

paulraphael

Posted
Posted
16 minutes ago, Margaret Pilgrim said:

Actually, my favorite flavor is vanilla without the vanilla, called Sweet Cream (McConnell's) or Fior di Latte.    Just milk/cream and sugar.   Not very sweet.  

 

How much sugar per 1000g?

Notes from the underbelly

horseflesh

horseflesh

Posted
Posted

Since this thread has come back to life...

 

Does anyone have new input on ice cream machines? Are any of the less-expensive refrigerated units worth having? 

 

I currently have one of the pre-frozen cylinder style. Reviews usually say that they make ice cream which is often better than that from refrigerated units, as the pre-frozen cylinder may still freeze faster than a cheap freezer does. This makes them a great value... but so inconvenient. 

 

If someone has a refrigerated unit they love (not a full commercial model) I would like to hear about it. Obviously what I need in my life is the ability to make several batches of ice cream in a day. 

 

paulraphael

paulraphael

Posted
Posted
1 minute ago, horseflesh said:

Does anyone have new input on ice cream machines? Are any of the less-expensive refrigerated units worth having? 

 

 

I can't speak from any testing experience, but I'm quite skeptical of affordable compressor machines. The most important aspect of freezing ice cream is speed, and these machines often take 45 minutes or more. It's possible to make smooth ice cream with a 45 minute residence time, but you're doing it in spite of the machine, not with its help. Another thing to consider is the long-term outlook of a cheap refrigeration compressor. How long will the thing likely go before it breaks, and is it even serviceable?

 

The nice thing about freezer bowl machines—if you're lucky enough to have a powerful freezer, that you can set to several degrees below zero F—is that you can get a lot of freezing power out of them.

 

The downside, as you suggest, is that they're a pain in the ass.

 

I use a freezer bowl at home, and suspect I'd need to spend a couple of thousand bucks on a compressor machine that would outperform it. This is because it's got a massive bowl, and my freezer can go really low. But like you, I'm stuck with making one batch a day.

 

 

Notes from the underbelly

Yiannos

Yiannos

Posted
Posted
21 minutes ago, paulraphael said:

How much sugar per 1000g?

 

I feel like if you are eating something that someone got right, and it's delicious, questions like this don't even come into the equation.

  • Like 1
weinoo

weinoo

Posted
Posted (edited)

Every ice cream maker has its limitations, I guess @paulraphael!

 

Re: Reviews - Lellos are still pretty much considered tanks, and get good reviews all over, if you can deal with price and their idiosyncracies.

 

The machine I'd buy next is the smaller footprint, taller Whynter, which has a capacity over 2 liters.

 

Here's a site which might help too...http://icecreamscience.com/

Edited by weinoo (log)

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

We own 1 geriatric but 100% viable Simac tank which lived in the country, and 3 Donvier qt, who live in the freezer, allowing us to make multi flavors for dinner parties.    

eGullet member #80.

paulraphael

paulraphael

Posted
Posted
6 minutes ago, weinoo said:

 

You could buy a second bowl, no?  But then, like me, you'd really have no room in your freezer!

 

Exactly. There's a lot of fighting for freezer space around here already.

Notes from the underbelly

paulraphael

paulraphael

Posted
Posted
9 minutes ago, Margaret Pilgrim said:

Probably 100 gr or <.   To taste as in all cooking.

 

This would be even lower sweetness than what I make ... but would be hard as concrete at normal freezer temperatures. You'd have to warm it to over 20°F to get it scoopable. Some people are ok with doing this.

Blending different sugars just lets you control these qualities independently.

Notes from the underbelly

paulraphael

paulraphael

Posted
Posted
16 minutes ago, Yiannos said:

 

I feel like if you are eating something that someone got right, and it's delicious, questions like this don't even come into the equation.

 

Really? That's exactly when I ask questions like this. I want to know how to do it.

 

In this case I ask because I want to know what we're talking about—since language like "too sweet" and "too hard" are completely subjective.

Notes from the underbelly

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
10 minutes ago, paulraphael said:

 

This would be even lower sweetness than what I make ... but would be hard as concrete at normal freezer temperatures. You'd have to warm it to over 20°F to get it scoopable. Some people are ok with doing this.

Blending different sugars just lets you control these qualities independently.

I bring ice cream to refrigerator level when I serve the main course, starter course if we’re not serving cheese.     This gives it a half hour or so to soften.    Works well for us.   Note that the commercial brands we buy are also very hard right out of the freezer.  I want “chewable” ice cream.

eGullet member #80.

Yiannos

Yiannos

Posted
Posted
10 minutes ago, paulraphael said:

 

Really? That's exactly when I ask questions like this. I want to know how to do it.

 

This is correct, I totally get what you're saying and of course I do this. The same thing happens to me as a musician listening to music, I can't help but dissect and analyze. But I find I am always happiest when I am able to just listen.

  • Delicious 1
paulraphael

paulraphael

Posted
Posted
2 minutes ago, Yiannos said:

 

This is correct, I totally get what you're saying and of course I do this. The same thing happens to me as a musician listening to music, I can't help but dissect and analyze. But I find I am always happiest when I am able to just listen.

 

Many disciplines need both a pesky analytical brain and an off-switch.

  • Like 1

Notes from the underbelly

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, horseflesh said:

Since this thread has come back to life...

 

Does anyone have new input on ice cream machines? Are any of the less-expensive refrigerated units worth having? 

 

I currently have one of the pre-frozen cylinder style. Reviews usually say that they make ice cream which is often better than that from refrigerated units, as the pre-frozen cylinder may still freeze faster than a cheap freezer does. This makes them a great value... but so inconvenient. 

 

If someone has a refrigerated unit they love (not a full commercial model) I would like to hear about it. Obviously what I need in my life is the ability to make several batches of ice cream in a day. 

 

 

I've had three compressor ice cream makers.  I recommend the Cuisinart ICE-100.  I spin my ice cream in the ICE-100 for 15-20 minutes.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

horseflesh

horseflesh

Posted
Posted
2 hours ago, paulraphael said:

I use a freezer bowl at home, and suspect I'd need to spend a couple of thousand bucks on a compressor machine that would outperform it.

 

Every time I look that seems to be the answer ... but I keep hoping for something to change. :)

 

56 minutes ago, JoNorvelleWalker said:

I've had three compressor ice cream makers.  I recommend the Cuisinart ICE-100.  I spin my ice cream in the ICE-100 for 15-20 minutes.

 

Hmmm.... Not bad. 15-20 minutes is in the same ballpark as my pre-frozen cylinder. 

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