(Part 3) Best ice cream machines according to redditors
We found 223 Reddit comments discussing the best ice cream machines. We ranked the 68 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
If you're going to be making ice cream daily, particularly multiple batches, you should get a churn with a built in freezer which will run you $200-$300. You concerns there are:
I haven't had the opportunity to test out a bunch myself, but America's Test Kitchen did and recommend the Whynter IC-2L SNO 2-Quart Ice Cream Maker.
On the Sno Cone front, you should look for one that's specifically a shaved ice machine. Shaving creates much finer ice crystals than grinding so a) it's a more pleasant texture on the tongue, and b) it holds on to the flavor syrup much better.
The drawback is that you'll have to freeze your water in large chunks in special molds to fit in the machine rather than just dumping in ice cubes. That will limit the amount you can make in a day even if you buy extra molds.
I just did a bit of research and it looks like this is the preferred model and brand.
oh, you don't want a SaniServ 914 Pressurized Soft Serve Ice Cream Machine for the low low price of $17,385.00?
For the ice cream base:
I like the balance of this recipe, but my best friend loves super dense super rich ice cream. When I make batches for him, I use 8 egg yolks, 2 1/2 cups heavy cream, and 1/2 cup of milk. Tinker with the ratios to fit your taste.
I also use honey instead of sugar for his ice cream, because it makes him happy. I've been asked about using date sugar for this specific ice cream, but since I haven't gotten my hands on it, I can't speak for how much to substitute.
How to make it:
Scrape the vanilla beans and put the scraped flesh and pods into a saucepan with the cream, sugar, salt, and milk. Simmer the mixture until all the sugar is dissolved. Don't boil, simmer.
Whisk the egg yolks in a bowl and slowly whisk in some of the hot cream mixture. Don't do it too fast, you don't want to curdle the eggs. Then whisk the egg-cream mixture back into the rest of the cream mixture in the pan. Cook the mixture until it coats a wooden spoon. It should be fairly thick. If you draw a line with your finger on the spoon, the mixture should stay separate. Like this
If you did everything well, you shouldn't have clumps. If you have clumps, you'll get better after making it a few times. Strain in through a fine mesh sieve and let it cool. Once it's cool, put it in the fridge to get cold. I usually cook at night, so I just leave it in the fridge overnight.
I used to have this ice cream maker before someone stole it. :( It was a gift. I couldn't afford a new one, so I got this. It's adequate. The bowl needs to be pre-frozen for 48 hours, though I do it for 4 days. It's important to keep it straight so it freezes evenly. You pour the mixture in, and 20 mins later, done. You now have soft serve vanilla ice cream.
The dates:
I puree 15 dates in the vitamix, after making sure there are no pits. I chop 5 dates so that there are nice little chunks here and there.
I try to buy moist dates, but if they aren't moist, I sometimes add a few tsp of water or bourbon while pureeing.
Now all you do is swirl it into the ice cream, and put it in the freezer to get hard. Some people like soft serve, I like mine hard and slow melting.
You can try making your own vegan ice cream, at home.
Nice cream is easily made in a blender. I like to add chilled coconut milk (the kind in a can) to make it less banana-y and more vanilla-y.
Ice cream makers are fairly cheap. I got one for $30 and it works well. There are tons of vegan ice cream recipes online.
If she doesn’t have one, and likes healthy desserts, yonanas turns frozen fruit into sorbet, or bananas into “ice cream”. I have this on my Xmas list. There’s also a recipe book for it on amazon.
If she’s into Christina Tosi, does she have an ice cream maker? I know Christina recommends this one , which is more reasonable, but the ice cream KitchenAid attachment is really nice.
Other than that, I would suggest nicer replacements for current tools. Last year I got a really fantastic French rolling pin that changed the game for me.
This year, I’m asking for a Japanese style apron. They’re stylish, super functional, and generally not too expensive. There’s a list on Bon Appetit from Claire Saffitz and I chose the one I wanted off of there. If she’s smaller, the pink one from Amazon is nice.
Here is a cheapy knock off version! $17 with prime shipping, not bad! That is SO cool. ^haha ^get ^it? ^:D
MODEL EIM-502
I have no idea what your budget is so I'm going to say we both need this. I saw you have a similar item on your list but I think this one is cuter (because it's teal. :P) This is the one you have which would also be cool. I'm not picky.
We obviously need this because Summer is coming and from where I am and the current weather is it going to be hot as hell. What better way to cool down than to make yummy, healthy ice cream.
ZOMG We need this!
We have one kind of like this. Super simple. Freeze the mixing container, put in on machine, add stuff, turn on. About 15-20 minutes later it's done.
It might be the lid to an appliance that doesn't use hot foods like a mixer, blender or ice cream maker.
https://www.amazon.com/T-fal-IG4000-Ice-Cream-Maker-1-Quart/dp/B00AZMO2Y8
That said, if there's no t-fal cookware around, why worry about it? Just toss it. :D
1 item i can think of and its Cuisinart CIM-60PC Pure Indulgence Automatic Frozen Yogurt, Sorbet and Ice Cream Maker, 2 quart, Grey and Black.
A few years ago i received ice cream cook book and we enjoyed many of the recipes in it. My old ice cream machine broke and I havent made ice cream since. One of the best reasons to own this machine was the great flavors we created. We got the recipes from Jeni's Splendid Ice Creams at Home. Such a delight.
I've had one of those types of things when I was a kid. Amazon has this one
Ice cream is always amazing in the summer, especially if it' home made!!
Thanks for the contest!!
ZWEIHANDER!
Some thing like this?
http://www.amazon.com/Labs-SoftShell-Cream-Ball-Blue/dp/B00KX7GSME/ref=sr_1_1?ie=UTF8&qid=1450385612&sr=8-1&keywords=Ice+Cream+Ball
http://www.amazon.com/Freeze-Cream-Ball--Maker-77349/dp/B008AK7YVU/ref=sr_1_4?ie=UTF8&qid=1450385637&sr=8-4&keywords=Ice+Cream+Ball
I am not sure what you need it for. This was this the first thing that came to mind.
I don't know if this counts, but it's the first thing I thought of when you said orange! There are few things more delicious than chocolate oranges :)
If that doesn't count, there are like a THOUSAND orange kitchen appliances, and they're all amazing. Orange ice cream maker, orange cookware, orange kettle, orange immersion blender, orange food processor...the list goes on and on!
There is a machine that does exclusively this http://www.amazon.com/Yonanas-901-Deluxe-Cream-Silver/dp/B00532A6YK/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1394023734&sr=1-2-catcorr&keywords=banana+ice+cream
it depends on what flavour you want to make and your taste.
I use 50% cream 50% whole milk because I like the "thickness" that creams adds but not as much as using 100% cream, to me 100% whole milk is too thin, some friends of mine never use cream.
But it really depends on the flavour you're making, in "fiordilatte" (milk and sugar, no other flavour), I put 80-100% cream, in fruity flavour I put 80-100% whole milk, chocolate I go 50-50.
I've never seen anybody use corn starch, and eggs I've seen been used only in "crema", which is egg yolk beated with sugar and pastourized (couple of minutes on the stove at low temperature, until it starts to clump, but don't cook it!) then added to fiordilatte.
I think that corn starch will make the gelato last longer in the freezer, we make it fresh with a gelatiera and never store it because once frozen it clumps together and becomes basically a popsicle, corn starch will probably avoid it clumping.
Experiment youself, milk and cream are very varying quality and they play a big role in the end result.
But do remember that you definitely need a gelatiera, the temperature at which air gets slowly incorporated is the key to get gelato, can't achieve that any other way than having a specific robot.
here's a video of the process of [making hazelnuts gelato](
https://www.youtube.com/watch?v=4LAXeTOEI3s), I believe she's going 100% wholemilk and sugar (base bianca) because hazelnuts do contain a lot of fat.
beware there are cheap gelatiera around that come with no refrigerator unit, they make you put the steel container in the freezer overnight before use, don't waste your money on those, they don't work, you need an expensive one with a refrigerating unit attached to it (the big professional units are around 1000 €, cheaper home units are around 200€, avoid anything less than that)
Would this machine do the trick or is there a cheaper option?
https://www.amazon.ca/Cuisinart-ICE-30BCC-Indulgence-Frozen-Yogurt-Ice/dp/B000XDWHIW/ref=sr_1_5?ie=UTF8&qid=1522855899&sr=8-5&keywords=ice+cream+maker