Spec me an ice cream machine

ennogs · 13 Nov 2012 at 14:15

I know we have a few users with ice cream makers. I want opinions on a good one to buy.

I currently have one of the cheap ones when you first have to freeze the bowl for 18 hours. While this works the finished ice cream has too many ice crystal in it.

So can anybody recommend a good ice cream machine please.

King Damager · 13 Nov 2012 at 14:21

Ooh, also curious about this.

Although could do with cheap-mid price - expensive options!

kd

ennogs · 13 Nov 2012 at 14:56

I have seen some for £180 - 300 and one for £850 also some around £1000 - 12000. I am looking more around the £200 price tag. I want a proper finished ice cream with no ice crystals though.

So I am looking for opinions from people who have a machine that cost them around £180 - 250.

taB · 13 Nov 2012 at 15:09

I recently got a £25 Kenwood one and haven't had any crystal issues. Have you experimented with different recipes first before spending a load more cash? I tend to use a simple base recipe and chuck some bits in e.g. raspberry and white choc is currently in the freezer.

King Damager · 13 Nov 2012 at 15:21

taB said:
I recently got a £25 Kenwood one and haven't had any crystal issues. Have you experimented with different recipes first before spending a load more cash? I tend to use a simple base recipe and chuck some bits in e.g. raspberry and white choc is currently in the freezer.

Sounds perfect for me (potentially not the OP though)

Happen to have a model?

kd

taB · 13 Nov 2012 at 16:51

Kenwood IM200 was what I went for. It fits in more than you'd think from looking at it. Will try and get my base recipe up later but the key is the gold topped milk iirc.

ennogs · 13 Nov 2012 at 18:00

taB said:
I recently got a £25 Kenwood one and haven't had any crystal issues. Have you experimented with different recipes first before spending a load more cash? I tend to use a simple base recipe and chuck some bits in e.g. raspberry and white choc is currently in the freezer.

I have experimented with different recipes. Although I mostly use the fresh custard recipe. They crystals are more noticeable when I make vanilla. I can actually feel the ice crystals on my tongue when I am eating the ice cream.

ennogs · 13 Nov 2012 at 18:02

taB said:
I recently got a £25 Kenwood one and haven't had any crystal issues. Have you experimented with different recipes first before spending a load more cash? I tend to use a simple base recipe and chuck some bits in e.g. raspberry and white choc is currently in the freezer.

I won't be spending cash it is an Xmas present for me lol.

Raymond Lin · 13 Nov 2012 at 18:09

This is what I have, I paid £200 for it 2 summers ago and it's been amazing.

http://www.amazon.co.uk/Gaggia-RI9101-08-Gelatiera-Cream/dp/B004R9OST4/ref=pd_sim_sbs_kh_1

Yes, the price has gone up!

It is ready in like 10 mins after switching on.

Built in separate bowl so easy cleaning.

I never have crystals in my ice cream, or gelato as the machine is named.

Down side is that it lives on your work top, it is too heavy to be moved around and if you do, it needs 24 hours before you can use it for the coolant inside to settle. So make sure your kitchen has enough worktop space.

ennogs · 14 Nov 2012 at 01:18

Thanks for the replies

mccarf · 14 Nov 2012 at 06:51

Is the ice cream from these machines actually noticeably better than supermarket alternatives?

Nightglow · 14 Nov 2012 at 07:09

Cuisinart ICE50BCU is another highly rated Ice Cream Maker.

http://www.electricshopping.com/cui...gclid=CJy_5YnzzbMCFU3HtAodRxgAXQ#.UKNDPobl7jk

Raymond Lin · 14 Nov 2012 at 07:25

mccarf said:
Is the ice cream from these machines actually noticeably better than supermarket alternatives?

You don't buy it for taste or convenience, you buy it, or I buy it for making flavours that I want which they don't sell, and knowing what is in it, exactly. There is nothing wrong with a magnum IMO. However mine does taste better than a packet of 10 of choc ice that costs 99p.

No more preservatives, put in less sugar, and even make it all full fat with all the trimmings if you want.

A tub of 500ml of plain vanilla ice cream, minimum will cost me about £2 to make.

£1.25 for 300ml of double cream
£0.50 to get a pint of milk (can't exactly buy 150ml's worth)
1 egg
150g sugar
Vanilla extract
Plus energy to make it.

If you put in real vanilla pods then double that cost.

mccarf · 14 Nov 2012 at 13:05

Raymond Lin said:
You don't buy it for taste or convenience, you buy it, or I buy it for making flavours that I want which they don't sell, and knowing what is in it, exactly. There is nothing wrong with a magnum IMO. However mine does taste better than a packet of 10 of choc ice that costs 99p.

No more preservatives, put in less sugar, and even make it all full fat with all the trimmings if you want.

Ahh fair enough. Think I'll leave it then

Raymond Lin · 14 Nov 2012 at 13:12

mccarf said:
Ahh fair enough. Think I'll leave it then

Saying that, my vanilla ice cream do taste nicer than standard store bought stuff. But for me, the real reason of having one is to make all the combination that I want that you can't buy. Salted caramel coffee with cherry anyone?

molinari · 14 Nov 2012 at 13:49

I had this Ice cream maker given to me a couple of years ago for Christmas. It has had a lot of use, and is very easy to use, maintain and clean. It may work out to cost more than supermarket ice cream, and it takes a little while to prepare, but the ice cream you can make is so much nicer than store bought equivalent.
On Sunday, I made a lovely Cinnamon ice cream to go with Apple crumble that my brother is serving at a dinner party this evening. I always start with a custard base, and have never suffered from ice crystals either.

Stretch · 14 Nov 2012 at 20:34

The only way to make crystal free ice cream with a home machine is to use a very high fat content. Half vanilla custard base made with whole milk and egg yolks. Half double cream. Then add a lid of vodka to the mix just before you start churning to prevent the ice cream freezing too hard when placed in the freezer.

Raymond Lin · 14 Nov 2012 at 22:11

Stretch said:
The only way to make crystal free ice cream with a home machine is to use a very high fat content. Half vanilla custard base made with whole milk and egg yolks. Half double cream. Then add a lid of vodka to the mix just before you start churning to prevent the ice cream freezing too hard when placed in the freezer.

No need for vodka for all the ones I've made, the key is high fat content though.

2:1 cream to milk ratio.

Every 300ml of cream for 1 egg.

Smooth as you like.

Stretch · 15 Nov 2012 at 01:45

Raymond Lin said:
No need for vodka for all the ones I've made, the key is high fat content though.

2:1 cream to milk ratio.

Every 300ml of cream for 1 egg.

Smooth as you like.

It's not critical for texture but it dose make it far easier to scoop straight out the freezer. You can get nice tight balls. Hmm... You know what I mean.