Best ice cream makers – Keep reading for the scoop on a wise buy
Putting things to work:
You have to know first what suits you the most; if it is the manual labor, or automated operations that make you feel good about an ice cream equipment. Both these processes (together and often as optional choices) drive the churning, freezing and aerating the base (mixture of an ice cream’s ingredients) in the bowl- or bucket of a functional unit, but all units are effective equally if they can properly be handled. It all depends upon how you put in the chill-dose to near perfection in individual frozen mixes, for which, you must be attentive towards the levels of comfort provided by a Cuisanart ice cream maker model than that a White Mountain ice cream maker would and the other way around.
At the heart of all is the freezing mechanism; some have additional set-ups to create the mixture inside. Freezing is done:
By using freezing mixtures/liquids: That could be an ice/rock salt mix or liquid freezing solutions housed in metal, plastic or special ceramics between insulated walls. Needs instructions to be followed properly if an optimum output is required. Are best for budgets that can’t stretch a great deal.
Though considered messy and troublesome by a lot of people, the ice/rock salt utensils are considered the best home ice cream maker and remain a favorite among the handy ice cream machine class due to their portability and the large batches each is capable of producing if used appropriately; for example, in a hand-crank machine. However, the biggest problem with these ice cream makers is keeping a constant watch on the correct salt/ice ratio.
N.B. A variation of this idea is the freezing bowls with freezing solutions housed within the walls. This Cuisinart ice cream maker is a fine example; they require dedicated freezer spaces. Separate housings to hold freezing agents are also available; these need being packed around the freezing bowl/bucket.
With an inbuilt compressor freezer: These inbuilt freezer ice cream maker machines are very much useful when used commercially or to prepare large quantities of ice cream within a short period; the only manual labor required is pouring the base into the bowl. Switching the ice cream making unit on does the rest. Suited for high and extended budgets and only if portability is not a part of the conveniences you want.
In terms of Power:
Manual machines: The manual ice cream making machine or the hand crank ice cream maker uses the same concept more or less; there stays present an outer bowl with the freezing agents and an inner bowl, the latter smaller in diameter. There stays present a hand-cranked mechanism to turn the dasher and stir the mixture in the inner bowl and condensing it. The loss of heat from the mixture being even, the ice cream receives the rich appearance and is more consistent.
Electric machines: There are three types of these, though an electric motor stays at the heart. The motor either drives the bowl or the dasher to stir the mixture. Often accompanied by an inbuilt compressor freezer, they could be as compact as the counter-top electric-powered ice cream maker machines for domestic usage or large, commercial units, the industrial ice cream maker setups.
Freezing solution & Manual/Electric machine combo: Most countertop ice cream makers sport a double-walled bowl that requires full 24 hours to be frozen prior to use. It is then placed within an electrically/manually-powered machine with the mix to be stirred and frozen. A variation to this is the ice cream makers sporting built-in freezing system; the cooling system freezes the liquid prior to putting the dasher to use.
These require no prior preparation for making a batch but are disadvantageous since moving the ice cream maker upsets the coolant within and requires at least 12 hours before putting to use again. These are also larger, more expensive and inappropriate for small kitchens and are not the best ice cream maker for keeping in apartments.
Freezer-units: A member of the extended family of electrically operated ice cream making machines, the freezer units are small enough to sit inside a freezer. The dashers turn periodically and not continuously to stop formation of ice crystals. Since there stays no direct contact between the bowl and the freezing agent, it takes long to make a batch. However, a zero-preparation approach is what kept this type in business, albeit a little less effective in producing the rich, creamy mass.
Available in both corded and cordless (i.e. battery powered) versions, the latter is usually more expensive to run due to the non-rechargeable lithium-ion batteries. Rechargeable batteries lose their charge fast at low temperatures.
What to look for in an ice cream maker
- A large spout: Helps adding the mix-ins with ease.
- A transparent lid: To find the status of a mix without opening the container.
- Dual/multi-speed motor, timer, auto switch-off, and safety shut-off: The features are self-explanatory.
- Facility to use two or more bowls at a single instance.
- Precise overrun control to regulate aeration of the mix.
- Easy clean up and a noiseless operation.
The things that make the makers:
With high quality materials, any utensil is bound to become strong, sturdy and durable. Add to it an accurate design yet catchy design and an easy access to the various parts of an ice cream making machine becomes a piece of cake. It promotes an easy and quick maintenance, resulting in maximum prevention of normal wear and tear. That way, steel is more convenient of all materials, though high quality plastics are not far behind in terms of popularity when it concerns the thick and creamy frozen confection.