ice cream maker - recommendation?

James Powell · Joined: 26 Jul 2007 Posts: 2

Greetings -

I am in the market for a home ice cream maker. There are really two parts to
the inquiry:

1) Is it better to have one with a built-in chiller, or is that extra cost
for no real benefit?

2) Any recommendations as to Brand/Model is best?

This is cross-posted to alt.food; rec.food; rec.food.equipment

Thanks

JLP

Archived from group: alt>food

Michael · Joined: 26 Jul 2007 Posts: 3

"James Powell" wrote in message@wideopenwest.com...
> Greetings -
>
> I am in the market for a home ice cream maker. There are really two parts
to
> the inquiry:
>
> 1) Is it better to have one with a built-in chiller, or is that extra cost
> for no real benefit?
>
> 2) Any recommendations as to Brand/Model is best?

I use a cheap Rival that will make about fifty batches before dying. It
gets abused and neglected but cost less than fifteen dollars. I buy a new
one when they are on sale and just wait for the current one to give up the
ghost.

I've got a White Mountain hand crank I use every once in a while. It's a
work of art so mostly it just gets looked at.

Robert Klute · Joined: 26 Jul 2007 Posts: 6

On Sun, 24 Aug 2003 17:34:30 -0400, "James Powell"
wrote:

>Greetings -
>
>I am in the market for a home ice cream maker. There are really two parts to
>the inquiry:
>
>1) Is it better to have one with a built-in chiller, or is that extra cost
>for no real benefit?

The benefit is time and planning. Unless you have additional bowls
stored in the Freezer, you can only make about 1 batch every day or two,
depending on how quick your freezer can rechill the bowl. The internal
chiller allows multiple batches to be made and does not require you to
remember to pre-chill the bowl.

>
>2) Any recommendations as to Brand/Model is best?

My favorite was the Salton Ice Cream Maker, but that has been out of
production for many moons. It actually went in the freezer with the
power cord snaking out.

My current one is the Cuisinart. It works well.

I just saw the Lello 4070 on Amazon. Looks interesting. Has a built-in
chiller for only $200.

Charles Demas · Joined: 26 Jul 2007 Posts: 15

In article ,
Robert Klute wrote:
>On Sun, 24 Aug 2003 17:34:30 -0400, "James Powell"
>wrote:
>
>>Greetings -
>>
>>I am in the market for a home ice cream maker. There are really two parts to
>>the inquiry:
>>
>>1) Is it better to have one with a built-in chiller, or is that extra cost
>>for no real benefit?
>
>The benefit is time and planning. Unless you have additional bowls
>stored in the Freezer, you can only make about 1 batch every day or two,
>depending on how quick your freezer can rechill the bowl. The internal
>chiller allows multiple batches to be made and does not require you to
>remember to pre-chill the bowl.
>
>
>>
>>2) Any recommendations as to Brand/Model is best?
>
>My favorite was the Salton Ice Cream Maker, but that has been out of
>production for many moons. It actually went in the freezer with the
>power cord snaking out.
>
>My current one is the Cuisinart. It works well.
>
>I just saw the Lello 4070 on Amazon. Looks interesting. Has a built-in
>chiller for only $200.

As most refrigeration unit are $500 or more, that price is very low.

Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
demas@theworld.com | \___/ | http://world.std.com/~cpd

Zed · Joined: 26 Jul 2007 Posts: 4

On Sun, 24 Aug 2003 17:34:30 -0400, "James Powell"
wrote:

>Greetings -
>
>I am in the market for a home ice cream maker. There are really two parts to
>the inquiry:
>
>1) Is it better to have one with a built-in chiller, or is that extra cost
>for no real benefit?
>
>2) Any recommendations as to Brand/Model is best?
>
>This is cross-posted to alt.food; rec.food; rec.food.equipment
>
>Thanks
>
>JLP
>

The type what most people use is the one where your have to freeze the
bowl before you can make ice cream. It works well if you plan ahead.
It takes time to freeze the container. at least 24 hours.

If you have the money, buy the one that works without the need ti
chill, they ar over 200 US.

Advantages are:
-you don't have to wait between batches of ice cream, ready when you are
-you don't have to pre-chill ingredients
-depending on model it can incorporate more air into the ice, better mouthfeel.

disadvantages:
-cost
-more counterspace required

that's all i can think of.

I have a Cuisinart that worke pretty well.
thinking about upgrading though.

Get a great recipe book
i read many but i think by far the best book is by
Caroline Liddel and Robert Weir called Frozen Desserts.
they not only provide gret recipes but talk about the chemistry of
ice. the recipes in the book are really good.
hth
Zed

---
"Only Irish coffee provides in a single glass all four essential food groups:
Alcohol, Caffeine, Sugar & Fat"

Robert Klute · Joined: 26 Jul 2007 Posts: 6

On Mon, 25 Aug 2003 21:10:30 +0000 (UTC), demas@TheWorld.com (Charles
Demas) wrote:

>In article ,
>Robert Klute wrote:

>>I just saw the Lello 4070 on Amazon. Looks interesting. Has a built-in
>>chiller for only $200.
>
>As most refrigeration unit are $500 or more, that price is very low.

Yes, it is. That is why I am still thinking about it. I don't think it
is a stripped down version of one of the $500+ models though. From the
photos, it looks more like Krups with a freezer jacket on it, mostly
plastic.

thorain · Joined: 26 Jul 2007 Posts: 1

demas@TheWorld.com (Charles Demas) wrote in message news:...
> In article ,
> Robert Klute wrote:
> >On Sun, 24 Aug 2003 17:34:30 -0400, "James Powell"
> >wrote:
> >
> >>Greetings -
> >>
> >>I am in the market for a home ice cream maker. There are really two parts to
> >>the inquiry:
> >>
> >>1) Is it better to have one with a built-in chiller, or is that extra cost
> >>for no real benefit?
> >
> >The benefit is time and planning. Unless you have additional bowls
> >stored in the Freezer, you can only make about 1 batch every day or two,
> >depending on how quick your freezer can rechill the bowl. The internal
> >chiller allows multiple batches to be made and does not require you to
> >remember to pre-chill the bowl.
> >
> >
> >>
> >>2) Any recommendations as to Brand/Model is best?
> >
> >My favorite was the Salton Ice Cream Maker, but that has been out of
> >production for many moons. It actually went in the freezer with the
> >power cord snaking out.
> >
> >My current one is the Cuisinart. It works well.
> >
> >I just saw the Lello 4070 on Amazon. Looks interesting. Has a built-in
> >chiller for only $200.
>
> As most refrigeration unit are $500 or more, that price is very low.
>
>
> Chuck Demas

Which is one of the reasons I was making the inquiry. The price of
refrigerated units appears to be dropping. I saw the DeLonghi at
Williams-Sonoma for about $300, but found it available on eBay for
$170!

James Powell

Edwin Pawlowski · Joined: 26 Jul 2007 Posts: 135

"James Powell" wrote in message
>
> I am in the market for a home ice cream maker. There are really two parts
to
> the inquiry:
>
> 1) Is it better to have one with a built-in chiller, or is that extra cost
> for no real benefit?

It probably is better, but I'd not spend the money for that type of unit. I
get satisfactory results with mine as is.

>
> 2) Any recommendations as to Brand/Model is best?

I have the 1 1/2 quart Cuisinart. The container is frozen the night before
and no ice and no salt is needed. You can buy other types to make 4 or 5
quarts at a time. Depends on your needs what works best for you.
Ed
esp@snet.net
http://pages.cthome.net/edhome

Miles · Joined: 26 Jul 2007 Posts: 2

Edwin Pawlowski wrote:
> I have the 1 1/2 quart Cuisinart. The container is frozen the night before
> and no ice and no salt is needed. You can buy other types to make 4 or 5
> quarts at a time. Depends on your needs what works best for you.

I have one of those but lack some good recipes. The couple in the book
don't seem all that great. Do you have any winners you can share?

Patti Beadles · Joined: 31 Jul 2007 Posts: 1

I have one as well... my very favorite recipe is one that I've
created-- a blackberry cabernet sorbet. You can find the recipe at
http://groups.google.com/groups?selm=20030415185216.72EFA2B57B%40mauve.rahul.net&oe=UTF-8&output=gplain

You can also play with it by swapping different kinds of fruit and
different kinds of wine.

Also, there are hundreds upon hundreds of ice cream recipes on the
web, free for the searching.

-Patti
--
Patti Beadles |
pattib@gammon.com |
http://www.gammon.com/ | The deep end isn't a place
or just yell, "Hey, Patti!" | for dipping a toe.

Frank Lynch · Joined: 31 Jul 2007 Posts: 1

On Mon, 25 Aug 2003 21:28:37 GMT, in a clarity of expression
resembling Cicero, majorzx3@yahoo.com (Zed) wrote:

>"Only Irish coffee provides in a single glass all four essential food groups:
>Alcohol, Caffeine, Sugar & Fat"

White Russians?

Frank Lynch
The Samuel Johnson Sound Bite Page is at:
http://www.samueljohnson.com/

Edwin Pawlowski · Joined: 26 Jul 2007 Posts: 135

"Miles" wrote in message%e2b.23796$nf3.13152@fed1read07...
>
>
> Edwin Pawlowski wrote:
> > I have the 1 1/2 quart Cuisinart. The container is frozen the night
before
> > and no ice and no salt is needed. You can buy other types to make 4 or
5
> > quarts at a time. Depends on your needs what works best for you.
>
> I have one of those but lack some good recipes. The couple in the book
> don't seem all that great. Do you have any winners you can share?

Here are a few that should keep you busy for a while. While the first one
is for strawberry, you can substitute peaches or any other fruit you like.
Ed
esp@snet.net
http://pages.cthome.net/edhome

Strawberry Ice Cream

Ingredients:

I Qt. Fresh Strawberries (mashed)

1 3/4 Cups Sugar

Juice of I Lemon
2 Cups Whipping Cream

2 Cups Light Cream

1/8 Tsp. Salt

1 Tsp. Vanilla

Sprinkle Strawberries with half of the sugar and all of the lemon juice.

Cover and set aside.

Mix cream with salt and remaining sugar in freezer can. Let it turn in your
ice cream maker until partially frozen.

Stir in Strawberry mixture and continue freezing.

Vanilla Ice Cream
Ingredients:

(For 4 quart freezer)

4 Cups cream
1 Cup sugar
1/4 tsp. salt
4 eggs, beat with the sugar
2 TBS. vanilla
1 TBS. Lemon extract.

Pour into freezer and finish filling with milk.

Freeze and ripen.

Simple Fruit Ice Cream

Recipe By : Joy of Cooking

Ingredients:

1 quart fruit -- semi-crushed
7/8 cup sugar
2 cups cream
2 cups whipping cream

Combine ingredients. Put them in the ice cream freezer and turn it on!
(Assuming it's electric)

NOTES: Joy of Cooking originally called for strawberries, but I have used
various fresh fruits with great success (at least, there was never any
left!).

Raspberry Ice Cream

Mix together in a saucepan:

1 1/2 c. sugar
3T. flour

Slowly add:

2 c. milk

Over medium heat, bring to a boil, stirring constantly until thicken.

Beat in 1 or 2 beaten eggs by usual method
Strain if needed and cool.

Add to the above base:

2 cup raspberry juice (add H20 to berries, cook lightly, crush & strain)
2 cup whipped cream
OR 1 cup whipped cream & 1 cup milk
Mix and freeze in ice cream freezer.

Note: Always taste the mixture before freezing for sweetness. It should
taste too sweet and won't after freezing.

Martha, a Happy Crow
from Roanoke in the Blue Ridge Mountains of SW VA

Philadelphia Vanilla

This famous recipe, named after the city of Philadelphia that was once the
ice cream capitol of America, is simple to make and has a particular
delicate flavor. Its only ingredients are cream, sugar, and flavoring.

6 cups of light cream
1 cup of sugar
3" vanilla bean or 1/2 teaspoon vanilla extract
Pinch of salt

Heat cream until almost boiling. Remove from heat and add sugar. Stir until
dissolved. Allow to cool, then scrape the seeds from inside the vanilla
bean, and add to the cream with salt. Stir again. Chill the mixture, then
pour into ice cream freezer and stir until very stiff. Leave in freezer to
ripen for a few hours before serving. Makes two quarts.

Peach

Fresh fruits make healthful, delicious flavorings for homemade icecreams.
Raspberries or other full-flavored fruit can be substituted for peaches in
this recipe.

6 cups of light cream
1 1/4 cups of sugar
Pinch of Salt
1-2 cups of peach pulp

Heat cream to just below boiling point. Remove from heat, add sugar and
salt, and stir until dissolved. Add peach pulp when cool. Makes two quarts.

Blueberry

For delicate tasting fruits with a high water content, such as pineapples or
blueberries used in this recipe, use 1 to 2 cups of sweetened fruit per cup
of cream.

6 cups of blueberries
1/3 cup of water
Juice of 1 large lemon
Pinch of salt
1 and 1/2 cups of sugar
3 cups of light cream

Simmer blueberries with water in covered pan until soft. Mash and strain.
Add lemon juice, salt and sugar. Allow to cool, then combine with cream and
stir-freeze. Makes 2 1/4 quarts.

Italian Chocolate

Whole eggs are added to Italian ice cream to give a richer flavor. The
whipped whites, folded in just before freezing, provide a light fluffy
texture.

6 eggs
Pinch of Salt
1 1/2 cups of sugar
1 qt of whole milk
3 oz unsweetened chocolate
1 qt of heavy cream

Separate the egg yolks and whites into different bowls, mix yolks, salt, and
1 cup of sugar, and beat well. Heat milk until almost boiling, add lumps of
chocolate and stir until melted. Slowly stir chocolate until melted. Slowly
stir chocolate mixture into yolks. Allow to cool. Beat egg whites until
thick, add remaining sugar, and continue beating until whites form peaks.
Fold whites into cooled chocolate mixture, add cream, then chill and
stir-freeze. Makes 2 1/2 quarts.

French Strawberry

French ice cream made with heavy cream and the yolks of several eggs is the
most expensive recipe to make, but for many people its smooth, rich flavor
is the best.

6 egg yolks
2 cups of milk
1 cup of sugar
Pinch of salt
4 cups of heavy cream
2 cups of crushed strawberries
1 tbsp. lemon juice

Mix the egg yolks, milk, sugar, and salt in a double boiler and heat to make
a thick custard. cook until the mixture coats the back of a wooden spoon
evenly. Allow to cool. Add heavy cream. Pour into ice cream maker and
stir-freeze. Allow to ripen a few hours before serving. Makes 2 1/2
quarts.

Easy Blackberry Ice Cream

(very popular in the Pacific NW since blackberries are everywhere). No eggs,
and no cooking.

Sorry, not non-fat because there is cream.

24 oz blackberries (2 bags, if you buy them frozen)
3/4 cup powdered sugar (sifted)
2/3 cup whipping cream
1 tsp lemon juice

Puree the blackberries in processor or blender. Strain to remove seeds. Mix
all ingredients, pour into ice cream maker, and process according to
manufacturer's instructions.

Transfer to separate container and freeze for about 2 hours before serving.

For those who want less fat, try this recipe

Raspberry Sorbet.

Warning: this is RASPBERRY (potent)!

24 oz raspberries (2 bags, if you buy them frozen)
1 cup sugar
1 tbsp lemon juice
1 tsp vodka (optional)

Puree the raspberries in processor or blender. Strain to remove seeds.

Add sugar and blend until the sugar has completely dissolved.

Mix in lemon juice and vodka, pour into ice cream maker, and process.

Transfer to separate container and freeze for about 2 hours before serving.

Cardiac Attack Vanilla Ice Cream

Recipe By : Rock & Kathy McNelly's Late Great Uncle Lloyd

12 Eggs
1 Pinch Salt
4 Ounces Vanilla
2 Pints Whipping Cream
2 1/2 Cups Sugar
Half And Half -- To Top

Add eggs to bowl and whisk in the salt, vanilla, whipping cream, and sugar,
and chill in freezer. Remove from freezer, stir to make sure that everything
is well mixed, and add to ice cream freezer. Fill with half and half to
about two inches below the top of the container, cover with lid, and start
to crankin'!

Cream Cheese Ice Cream

Recipe By : A $100 Better Homes and Gardens recipe

3 8 Ounce pkg's cream cheese,
1 softened
2 1/2 C sugar
4 eggs
2 Tb lemon juice
2 Ts vanilla
5 C light cream

In a large mixer bowl beat cream cheese and sugar with an electric mixer on
med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till
combined. Stir in the light cream. Freeze in a 4 or 5 qt ice cream freezer
according to the manufacturers directions. Makes about 3 qts.

Note: 1/2 cup contains 290 calories So rich and creamy it's just like eating
cheesecake.

brendan · Joined: 31 Jul 2007 Posts: 1

I have the Musso It is awsome at 600$ but I think they have a 100$
rebate now or did recently. just dump the stuff in and go. makes
great ice cream and I don't have room in my freezer for 1 bowm much
less 4. I made 16 batches for mt brothers wedding a couple weeks ago
cranked em out 40 minutes each one after the other.

I give it a
Kicks Butt rating of 5 out of 5

Boomer

Frank Lynch wrote in message news:...
> On Mon, 25 Aug 2003 21:28:37 GMT, in a clarity of expression
> resembling Cicero, majorzx3@yahoo.com (Zed) wrote:
>
>
> >"Only Irish coffee provides in a single glass all four essential food groups:
> >Alcohol, Caffeine, Sugar & Fat"
>
> White Russians?
>
> Frank Lynch
> The Samuel Johnson Sound Bite Page is at:
> http://www.samueljohnson.com/

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