We all remember the old fashioned ice cream makers. What fun it was to see that coming out of storage in the spring. We knew good things were to come when we saw it. But what a total process it was to get to the good part, eating the ice cream. It required ice, salt and manual labor.
All ice cream makers work by using a paddle set inside a cold canister, which freezes the ingredients as they are churned. The difference is the speed and convenience in which ice cream happens.
In today’s world we have countertop ice cream machines that give us the world’s most popular dessert in minutes. Depending on the model of ice cream maker that you purchase, you will be able to have a variety of desserts in minutes. It is possible to make two quarts of ice cream in twenty five minutes, which is much less time that the old fashion bucket model. Just think how wonderful it will be able to serve your guests sorbet, gelato and even a frozen cocktail all made with your ice cream maker.
The compressor model ice cream maker allows you to make consecutive batches of ice cream. And some ice cream makers have timers that can be set for different desserts. The compressor model can weigh up to forty pounds. So that would be something to consider if you needed to use this on your countertop.
The gel canister ice cream makers work by freezing the ingredients inside a pre-frozen container. The canister has hollow walls that have been filled with a cooling gel and needs to be frozen for several hours before use. These can be stored in your freezer for on the spur use. The canister serves as a bowl for mixing the ingredients and freezes as it turns. Some types of these can be purchased as attachments for certain mixer stands. With these you have the option to adjust the mixer speed when needed for freezing different desserts. The gel canister style is also available as the play and freeze, which is thrown around to create the churning motion. I’m not sure the gel canister would stay cold enough to freeze your ice cream with this method. But it might be a fun thing for the kids to do on a hot summer afternoon by the pool.
Here is a recipe to try in your new ice cream maker.
Homemade Chocolate Ice cream
5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares
Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it’s really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture into the ice cream freezer and freeze according to the manufacturer’s instructions.
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