ice cream maker recommendations
After reading the reviews on Amazon, I'm debating between the Cuisinart 1.5 quart or the 2 quart size ice cream maker. (I've never had one before, and I'm increasingly disappointed in the quality and ridiculous price of commercial ice cream. )
I'd appreciate some really good advice about brands and their differences, plus any negatives that might help me decide which to avoid.
Also, has anyone tried frozen yogurt with success? And are there any "best" ice cream cookbooks you love?
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12 Comments:
I have the 2 quart Cusinart, and I love it. The only negative thing about it is that is is on the loud side, and the bowl has to be frozen way ahead of time if you're not going to keep it in your freezer all the time.
Frozen yogurt can be a little slimy. There is a difference in texture with all homemade stuff. I personally am okay with a more "icy" ice cream if it has more flavor.
The best recipe I have used is for Jeni's vanilla bean ice cream. It's on the food and wine website.
eeels at 10:34PM on 06/28/09
I don't have a standalone ice cream maker (I use the Kitchenaid attachement) but for books, I have The Perfect Scoop and The Ultimate Ice Cream Book. That said, it's doubtful anyone really needs more than one ice cream book, because once you work out the ratios and what it shoud look and taste like before it goes into the machine, you can wander off on your own with no problem.
The good thing is that if you've got an ice cream that's too icey or not sweet enough or not creamy enough or not flavorful enough, you can just let it melt, add in what you need to make it right, and re-freeze it. Probably not a good idea to do that if you've got a lot of chunky add-ins, though.
Taste the mix before you freeze, so you know what it's like afterwards. You don't taste as much when foods are cold, so you might need more flavoring or sugar than you think. Personally, I don't like my ice cream overly sweet, but I do like it smooth and creamy.
dbcurrie at 10:47PM on 06/28/09
I have the cuisinart that is 2 x 1 quart. I am not that pleased with it. I have no other brand to compare it to, but it consistently does not freeze ice cream well. Ice cream sticks to the side of the bowl and then never really firms up (I leave the bowl in the freezer all the time when not in use). I fear this may be a fact of life with this kind of machine, but I wonder if other brands are better engineered to scrape the sides of the bowl during churning?
I bought my mom The Perfect Scoop and she LOVED it.
marinelm at 11:09PM on 06/28/09
I have the Cuisinart 1.5 quart. machine. I LOVE it.
Only downside - a lot of recipes are for 2 or more quarts. Just be careful when looking at recipes!
Amandarama at 12:09AM on 06/29/09
I'll second dbcurrie on the KitchenAid attachment - I've had mine for 2 years and it's great (of course you need the KitchenAid mixer...).
Also, a word about recipes particularly for frozen yoghurt - use whole milk yogurt and all the sugar the recipe calls for. I tried "experimenting" and wound up with a white yoghurt ice cube. The Perfect Scoop is a reliable source for recipes, and all of them seem to be designed for a 1-qt home ice cream maker.
Bakerloo Line at 9:34AM on 06/29/09
thirding the kitchenaid attachment... if you already have a kitchenaid mixer, it's definitely the way to go...
as far as recipes, Bakerloo is right on, david lebovitz is your man.
if you decide to get fancy and want to make your own recipes, there are formulas for balancing fats, and solids and sugars and whatnot in ice cream mixes.
andshewas at 10:11AM on 06/29/09
Have the Cuisinart old-timey bucket looking one they sell at Sur La Table. Love it.
And while I don't have any cookbooks, this frozen yogurt recipe is fantastic:
a frozen yogurt recipe to rival pinkberry's recipe
I highly recommend it, and I'm sure you can adapt it for flavors and add-ins.
anysuchname at 11:39AM on 06/29/09
Adding to the comments about the full-fat and sugar, and the formulas (I love the white yogurt ice cube!) there are ways to lower the fat and sugar content, but if you don't do it right, you end up with shards of ice, or a solid block instead of something resembling ice cream. However, it's not so bad right out of the ice cream maker, when it's soft-serve consistency.
dbcurrie at 2:08PM on 06/29/09
As for freezers, I have a Cuisinart (or maybe it's the Krups) with the frozen bowl, which was fun, but I was never terribly happy with. We also have one that uses ice and salt to freeze, but has an electric churner (not hand cranked!). I'm amazed at how much better the salt-and-ice model works - it just seems to freeze faster and better, and the ice cream hardens better in the freezer. It is a little messy, but I find it to be worth it.
cyberroo at 2:13PM on 06/29/09
I also have the kitchen-aid attachment ice-cream maker. It's wonderful if you already have the kitchen-aid stand-mixer.
Word of caution (to echo those above): the first time you're making ice-cream, pick a simple recipe and follow it to the letter. Don't change a single thing! Once you’re familiar with the machine, then try exploring and experimenting. My husband tried our machine for the first time by himself yesterday and attempted to combine two different recipes to make some weird and magical concoction. It did not work, tasted simply awful and was a waste of several mangos, cream, eggs, sugar and other random ingredients. Start slow and easy, and build your way up.
cickert at 5:23PM on 06/29/09
Wow, I am so old! We have a White Mountain electic freezer that makes up to a gallon. It is the old fashioned one that you add ice and salt to. It makes the most wonderful ice cream! As a child we made ice cream every Sunday in the summer in a White Mountain crank freezer: always vanilla or fresh peach and of course with raw eggs. I also have a Cuisinart one which to me isnt really making homemade ice cream. It's all in the perception and the memories I guess.
ocarol at 8:19PM on 06/29/09
I also have the Kitchaid attachment. I recommend it!
meem21 at 12:27PM on 06/30/09