Extremely durable and consistent. Heavily insulated freezer bowl requires no ice. Operation is straightforward and totally user-friendly. Given its compact design, it's easy to store in cupboards or pantries.
We recommend a longer freezing time than what the manufacturer suggests.
Large unit can make up to 4 quarts of ice cream and other frozen desserts in about 40 minutes. Low price. Cools with ice, so there is no need for pre-freezing. Owner's manual has 20 recipes.
Can be a little messy with ice and salt. Motor has some issues.
Mixing paddle and powerful motor make ice cream and frozen treats in as little as 20 minutes. Double-insulated bowl doesn't need ice to keep contents cool while operating. Transparent lid allows you to keep an eye on process. Makes 1.5 quarts.
Not the biggest capacity. Bowl needs to be pre-frozen before operation.
Makes 2 quarts of ice cream and yogurt at a time. Well-designed internal cooling function keeps ice cream at the optimal temperature during churning. LCD screen is easy to navigate, making overall production relatively user-friendly.
Cleaning the machine after use can be somewhat labor-intensive, especially since mix often gets stuck on the paddle.
Reliable results with 12 hardness settings for making everything from gelato to frozen custard. Sensors maintain optimal firmness of contents for up to 3 hours. Has both automated and manual settings.
Some don't like its noisy operation. Included scooper is on the short side.
After going through an intensive research process to narrow down our short list of top products in this space, we tested Cuisinart Pure Indulgence to be sure that it’s worthy of our recommendation. Guided by experts, we spend hours looking into the factors that matter and test to verify manufacturer claims.
Ice cream is one of those rare childhood treats that we still get excited about. There are few things in life that are as satisfying as digging into a bowl of cold, creamy comfort. The only way it can get better is if you craft your own. It's not hard, but it is immensely rewarding. Especially with the right ice cream maker.
Choosing the best ice cream maker comes down to how hands-on you want to be, how much you want to make, and how patient you are. Old-fashioned, rock salt, ice, and hand-crank models produce creamy ice cream, but you'll have to work for it. Conversely, a modern unit allows you to toss in the ingredients and enjoy.
To make ice cream, you need to slowly churn your chilled ingredients while simultaneously freezing them. The churning works plenty of air into the mixture — this gives the dessert its creamy, smooth texture — and the freezing, of course, is what defines ice cream.
You can make ice cream entirely by hand. Combine your ingredients in a bowl, place it in the freezer, remove to stir, return to freezer, take out and stir, place back in the freezer, and so on until the ice cream is done.
This is can be tedious, however. An ice cream maker greatly simplifies and speeds up the process.
There are three basic types of ice cream makers for use at home. There are a few specialty types as well.
This is the old-fashioned ice cream maker you might remember from childhood. It’s a bucket that you fill with a mixture of rock salt and ice, which acts as a refrigerant to freeze the ice cream while you work. An inner container holds the ice cream ingredients.
Once you’ve added your ingredients, you crank the handle … and crank, and crank, and crank for half an hour or so until the ice cream sets. If you don’t want to give your arm such an intense workout, there are traditional ice cream machines with an electric churner to do the hard part for you.
This is the most popular type of home ice cream maker today. After freezing the empty ingredient bowl overnight, you add your ingredients and place the bowl in the machine. The machine churns the ingredients until the ice cream is ready. There’s no fuss with rock salt and ice and far less mess to contend with.
On the downside, you can’t make ice cream on a whim; you need to freeze the bowl in advance. You can solve this problem by storing the bowl in the freezer between uses. Expect to spend $50 to $100 for a frozen bowl machine.
These machines have their own built-in freezer, so there’s no need to pre-freeze any of the components. Just add your ingredients and flip the switch; the machine will take care of the rest.
Compressor ice cream makers tend to produce the creamiest results with the least risk of ice crystals or coarse texture, as they keep the ingredients consistently cold throughout the entire process. These machines generally have quite a few bells and whistles as well: digital countdown timers, “keep cool” functions, and various settings for different types of frozen desserts, such as sorbet, frozen yogurt, or gelato.
You’ll pay for the convenience of a compressor ice cream maker. Most quality models cost $200 or more. And you’ll typically only get one or two quarts of frozen goodness per session.
If you own one of the popular KitchenAid mixers, you can buy an attachment that works as a frozen bowl ice cream maker. Freeze the bowl in advance, and then use your mixer’s blades to churn out two quarts of delicious ice cream.
This is basically an old-fashioned rock-salt-and-ice device, but instead of cranking by hand, you roll and play with the ice cream ball until your ice cream is ready. It’s a lot of fun for kids and a good way to keep them entertained on a camping trip or family night.
These quirky ice cream makers aren’t cheap, though. You’ll spend about the same amount you would for a frozen bowl machine.
If you’re going to bother making your own ice cream, it makes sense to create the most delicious, creamy, frozen goodness possible. These tips will help you reach your ice cream goals.
The ice cream “batter” needs to be really cold before starting the churning process. If you want good results, you’ll need to be patient.
The best ice cream comes from the best ingredients. Use cream, not milk. Choose real vanilla, not imitation flavor.
What gives ice cream its creamy mouthfeel is milk fat, and plenty of it. So go ahead and use heavy cream, not half-and-half.
You’ll enjoy the most delicious ice cream when you start with the freshest cream, eggs, and other ingredients.
Shallow, wide containers are better than tall, fat containers for storing ice cream. It will stay softer and be less likely to develop ice crystals.
If you want to add fruit, nuts, chocolate chunks, coconut, or any other add-in to your ice cream, it should be folded in once the churning process is complete. And make sure to chop all add-ins into very small pieces.
It may be mocked as “plain vanilla,” but there’s a reason this flavor is the most popular choice for ice cream. It’s delicious on its own, yet it’s versatile enough to add sweetness to many other desserts.
Here’s how to make a basic (yet flavorful) vanilla ice cream at home.
1 cup heavy whipping cream
2 ¼ cups whole milk
¾ cup white sugar
2 teaspoons real vanilla extract
In a small saucepan, heat the cream, milk, and sugar until the sugar dissolves and the mixture is hot. Be careful not to let the ingredients boil.
Pour the mixture into a storage container and stir in the vanilla extract.
Let cool to just warm. Then, refrigerate overnight.
Pour the batter into your ice cream machine and follow the machine’s standard procedure.
Let the ice cream chill in the freezer for a couple of hours before digging in and enjoying it. So good!
Don’t overfill your ice cream machine, or it’s likely to overflow. A good rule of thumb is to fill it no more than two-thirds from the top.
Over-mixed ice cream is icy and rough. Let your machine get the ice cream to a just-done consistency, and then give the ice cream an hour or more in the freezer to finish the process. You’ll be rewarded with creamier dessert.
For the best texture, let ice cream sit at room temperature for five minutes before serving. And then use a wet spoon – not a warm one – to scoop out the sweet goodness.
If you’re using a frozen bowl machine, don’t skimp on the freezing time. A half-hour isn’t going to cut it. You need to leave the bowl in the freezer for several hours, preferably at least overnight. But for the very best results, freeze the bowl for 24 hours before making ice cream.
Once you have your ice cream ingredients in the bowl, start the mixing process immediately. Otherwise, your dessert is likely to freeze into a hard chunk of sweet ice.
The longer your ice cream is in the machine, the more likely it will develop ice crystals. As soon as your ice cream is done mixing, remove it from the machine.
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