Ice Cream maker - who has one?

I've got one. Makes the best ice cream ever! I don't think mine was that expensive, my mum bought it for me and there's no way she'd spend more than £100 for an appliance I only use a few times a year.

But seriously, nom.

Edit:
1 - No need to chill the bowl a day or over night before hand. So if i want to make ice cream on impulse, i can.
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Mine's an overnight job. It's not that bad though because it lives in the freezer anyway.
 
You don't need liquid nitrogen to make it with a mixer - you can use solid CO2 (dry ice) instead, much easier to get hold of than liquid nitrogen but not exactly readily available from the supermarket
 
It is expensive but it is no more sugar loaded ice cream for me, can actually pour in a cup of coffee and watch it turn into ice-cream or iced coffee sorbet thingy lol
 
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Wouldn't be without my Cuisinart Professional Ice Cream Maker, expensive at the time, but it's more than payed for it's self.

It is used 2 or 3 times a week in the summer.
 
Lavender ice cream, standard custard base, double cream and then a few drops of lavender essence. Don't knock until you've tried it.

Raspberry ripple, homemade vanilla icecream stir once set stir in a chilled raspberry sauce. I just took 150gramms of rasps blitzed them with 5 teaspoons of icing sugar left the pips in and put a few deep tracks across the icecream. In the freezer for 5 mintues then turn the icecream to break up the tracks. Lovely.
 
oli collett said:
I've got one - it's ace. Expensive, yes, but the results are far better than what you'd get out of a pre-freeze one.
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Really?? I was given a pre-freeze one for Christmas and it's fantastic. It stays in the freezer anyway so no problem if I have a sudden urge to make some. I've made a fair amount, and had lots of people try it and it's some of the best ice cream I've ever had. It even has the proper ice cream texture which surprises some people. They wouldn't have known it was home made unless I told them :). I'm sure the Gaggia one is very good, but my pre-freeze one is too (and I've seen them in Michelin star restaurant kitchens as well!).

That Lavender ice cream sounds interesting, might give it a try.
 
Amazon are selling a lot of the Gaggia it seems, came back in stock last Tuesday, 14 left yesterday afternoon, now 8 this morning. It's like 6 a day for a £200 specialist kitchen appliance...that's a lot of ice cream lovers in this country!

Saying that...why did I buy this when I don't even have a microwave? Lol
 
Azza said:
How often do you eat ice cream?! £200 seems a lot! :eek:
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I have a gelato maker, it was well worth the £250 or so I paid.

Cools faster which is smaller crystals and as such smoother ice cream. I envisage it to last 20-30 years at least which when you consider it makes ice cream comparable if not better than hagen dazs and that's a fiver a tub, isn't bad.
 
Supernaut91 said:
Do these things really compare to the quality ice creams in shops?

Considering getting over Christmas for the family.
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The key here is you control what goes in it.

Shop bought ice cream can be good, can be bad but you have no control.

I can put in less sugar if I want, to lower calories, or do half sugar, half Stevia.
I can play with cream to Milk ratio if I want to change the softness/hardness.
I often put in less eggs than the recipe suggest.

It can be much better than shop bought, but if you don't know how to make it, it can be utter crap.

But then again, I could throw in a cup of latte and out comes coffee ice cream in 20 mins. That I can tell you is amazing
 
That is one of the main reasons I would like to get one Raymond, I like the idea of having control over the ingredients. The sugars and artificial flavorings in a lot of them must be terrible from shops.

The coffee idea sounds incredible.
 
Supernaut91 said:
That is one of the main reasons I would like to get one Raymond, I like the idea of having control over the ingredients. The sugars and artificial flavorings in a lot of them must be terrible from shops.

The coffee idea sounds incredible.
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It can also make sorbet, all you need is fruit juice. A touch of rum to stop it hardening completely.
 
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