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Ice cream makers/machines

mhadam

By mhadam
in Kitchen Consumer

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eje

eje

Posted
Posted

The Lello Gelato 4070 has worked well for my home use so far. It's done a good job with everthing I've thrown at it, from rich custard based ice cream to sorbets.

Complaints:

The paddle and other parts are plastic and seem somewhat flimsy.

The bowl lid is attached to the motor arm with two screws. To clean the lid the screws must be removed with a screw driver.

The "ingredient chute" in the bowl lid is so small it is nearly useless for anything other than liquids.

Not really a complaint; but, it is pretty big and heavy. About 1.5 to 2 times the size of my electric rice cooker. Unless you have a lot of counter space and make ice cream frequently, it's probably not something you're going to leave sitting on the counter.

-Erik

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

tan319

tan319

Posted
Posted
Amazon.com has the Kitchenaid Pro for $1199 now. Just an FYI.

That's hard to argue with!

Did you get any furthur along with your quest?

2317/5000

tan319

tan319

Posted
Posted
Amazon.com has the Kitchenaid Pro for $1199 now. Just an FYI.

That's hard to argue with!

Did you get any furthur along with your quest?

2317/5000

  • 2 weeks later...
  • 2 months later...
Richard_D

Richard_D

Posted
Posted

I'm thinking of buying an ice cream machine but I'm unwilling to stump up the nescessary wonga for one with a built in freezer unit.

Has anyone got any experiences of using the type where you freeze the bowl?

Are they satisfactory or destined to clutter up my cupboard?

:biggrin:

Eden

Eden

Posted
Posted

If you poke around there are several previous discussions, with details on which models are best etc. but basically Yes, they're useful, we had one for about 5 years before we upgraded to the freezer unit model & we knew we could justify the fancier model based on how often we used the old one.

The main caveat, in my opinion, is that you have to make small batches of icecream, because the freezer unit can only do one batch & then needs to go re-freeze overnight before it can be used again (plus you MUST chill your mix before attempting to freeze it.)

Do you suffer from Acute Culinary Syndrome? Maybe it's time to get help...

rosebud

rosebud

Posted
Posted
I'm thinking of buying an ice cream machine but I'm unwilling to stump up the nescessary wonga for one with a built in freezer unit.

Has anyone got any experiences of using the type where you freeze the bowl?

Are they satisfactory or destined to clutter up my cupboard?

:biggrin:

Yes, I have a Donvier. I like it just fine for the price (it was a gift :raz: ); however, you do have to plan ahead if you're going to make ice cream or sorbet because the cylinder needs to be in the freezer for a minimum of 12 hours. Otherwise, you will have to keep it in your freezer at all times if you intend to make "last minute" frozen goodies.

Also, mine only makes about a quart so if I have more than that to make, it gets difficult to keep the thing cold enough to freeze two batches.

Nonetheless, I make some pretty good stuff using it. It's all in the ingredients in any event.

theabroma

theabroma

Posted
Posted

It would be helpful to have two or more bowls, and freezer space to keep at least two of them frozen ... of course, that depends on quantities and frequency of ice cream batches. And you will need to remove the soft-serve consistency ice cream from the bowl and pack it into another container for ripening and hard setting.

Their use takes some planning, but they do work well. And they are a lot cheaper than the Italian gelatteras ...

Theabroma

Sharon Peters aka "theabroma"

The lunatics have overtaken the asylum

TPO

TPO

Posted
Posted

Personally, I like the freezer bowl machines because as long as I store the bowl in the freezer I can make ice cream anytime. With the other makers, I have had to make or buy large quantities of ice before using the machine.

TPO (Tammy) 

The Practical Pantry

BarbaraY

BarbaraY

Posted
Posted

As others have said, keep the bowl in the freezer if you do things on impulse.

I keep mine in the freezer most of the time but took it out this week to have more room for Thanksgiving leftovers, etc.

It makes lovely small amounts of ice cream and no watery mess.

Smithy

Smithy

Posted
Posted
As others have said, keep the bowl in the freezer if you do things on impulse.

I keep mine in the freezer most of the time but took it out this week to have more room for Thanksgiving leftovers, etc.

It makes lovely small amounts of ice cream and no watery mess.

Amen. I have a Cuisinart ICE-50. My mother has a Krups equivalent. We both keep the bowls in our freezers, for those spur-of-the moment ice cream binges. If you do a lot of that sort of thing, you can buy a spare bowl, so that one goes into the freezer the instant another comes out. No muss, no fuss; great ice cream.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"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

MGLloyd

MGLloyd

Posted
Posted

I used to have a Krups, but gave it away. In its place, I got the KitchenAid ice cream maker kit for the KA stand mixer. It has a larger capacity, and I like the multi-tasking aspect of yet one more KA attachment.

Regards,

Michael Lloyd

Mill Creek, Washington USA

  • 2 weeks later...
misstenacity

misstenacity

Posted
Posted

I like the aspect of the KA attachment that implies you can churn more air into the ice cream, making it a little softer and lighter, especially lower-fat ice creams. Despite my inclinations towards cream, I am far more likely to make MOST of my frozen treats with milk or half & half or a mixture, so that I can eat more of the ice cream at once! :grin:

I do not yet own a KA mixer, but have been quasi-coveting one for some time, and being "in need" of a new ice cream maker has had me thinking about killing two food-birds with one stone.

Thanks for all the insight!

Andrea

http://tenacity.net

"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda

---------------------------------------------------------------------

Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

NhumiSD

NhumiSD

Posted
Posted
Down to $950 on Amazon as of last week. I ordered it Friday. Woo!

Can you personally give us ur opinion of the machine ? Iam debating between the Kitchenaid vs. the Musso Pola. I chose these for its quality and also the price range that Iam able to work with. Thanks so much.

-Nhumi

mikeycook

mikeycook

Posted
Posted

I have a Krups and have used it for several years and have come to hate the whole bowl-in-the-refrigerator thing. I don't like the space it takes up in the freezer and I have found that ice cream and sorbet do not get to a frozen enough consistency in the bowl. When I remove the ice cream and freeze it, it invariably has crystals in it from not being frozen enough from the mixing. I have virtually stopped using it because of not being happy with the final product.

Seeing that the types with their own compression/freezing unit (i.e. no frozen bowl, salt, or ice required) have now gotten down to the $200-$250 range, I intend to buy a new one very soon, likely a Cuisinart Supreme.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

jgm

jgm

Posted
Posted

I want to get a new ice cream maker. This machine won't receive a heavy workout, so I don't need a really expensive one; I'd like to spend in the $150 neighborhood.

Which features should I seek, and which should I avoid?

Richard_D

Richard_D

Posted
Posted

Got to say I've had my new pre-freeze ice cream maker for a couple of days and it works OK. It doesn't freeze as hard as ones with a built in freezer but it does the job as long as you don't add too much alcohol to your ice creams.

So far I've tried lemon sorbet and baileys ice cream, both have come out pretty well and considering the machine only cost £15 it's been a good buy.

  • 4 months later...
maxmillan

maxmillan

Posted
Posted

Does anyone have a Cuisinart electric ice cream maker? This is the one with it's own fridge unit and (I believe) a half pint container. The cost is approximately $300 Canadian.

I'm not interested in the hand crank as I have a Donvier already, and I don't there is another fridge unit ice cream maker in this price range for the home use.

I just like to know what your experience and opinion are on this particular model.

Thanks.

maxmillan

maxmillan

Posted
Posted
I was in a Williams Sonoma today and saw this CuisineArt ice cream machine with a built in freezer compressor for 249 bucks.Has anyone used it/bought it?

http://ww2.williams-sonoma.com/cat/pip.cfm...1%7Crshop%2Fhme

What do you think?

The KA Pro Line looks great, it's built like a Taylor but this CuisineArt Supreme is very...affordable.

Talk to me!

Thanks!!!

I have had the Cuisinart supreme for almost a year now and I really like it. Very nice if you are interested in making icecream in 1 Qt. batches. The only downside is that it is rather noisy.

Aside the noise, how is the ice cream produced from the Cusinart Supreme? Is it better than the non-refrigerated systems? How does it compare to store bought ice cream? What have you made with this model?

I don't care to hear about other refrigerated models as the Cusinart Supreme is the only affordable unit for me. I've had the ones in which you freeze the cannister and I don't like the fuss.

Your response would be much appreciated.

tan319

tan319

Posted
Posted

It would seem like the 'Supreme would be pretty good.

The regular one produced ok product but those canisters are a drag.

Believe it or not, it usually all comes down to the recipe you use re: texture, mouthfeel, etc.

Good luck!

2317/5000

Sethro

Sethro

Posted
Posted

I wound up selling my KA Pro.

Too inconsistent freeze times, and inconvenient design.

Batches of the same base would alter in freeze time by as much as 8 minutes day-to-day, resulting in alot of over-churning.

The despenser is star-tipped, which would be nifty for soft serve, but basically just slows down the process and creates clogging.

The motor would also start to whine after freezing 2-3 batches.

Overall I wouldn't recomend it for anything other than a soft serve machine.

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