Ice Cream Machine?

colemangirly · #1 06/05/11, 03:48 PM

I was just thinking of getting a machine to make ice cream and frozen yogurt with all my extra milk. Do you guys have any pro's or con's on any specific models. Why did you like them and why didn't you like them. Do any work better with goat milk?

Just want to make an educated buy!!

Thanks

Reed77 · #2 06/05/11, 04:08 PM

I had one when I was about 7yrs old, taste better then store bought ice cream thats for sure!

XayInIowa · #3 06/05/11, 04:21 PM

Ahh, I've been tossing this idea around lately too.

Don't get the ball ones that you roll around, those don't work and are overpriced.

I have an electric one that is nice but you have to have the rock salt and ice on hand and they get loud and can take a while.

I'm thinking about getting a cuisinart that I can use indoors that is done in 20 minutes, no ice requred and relatively mess free. Just haven't felt like forking over the $50 they want for it!

Another option I was considering is an attachment to my kitchenaid but those are expensive too and I haven't heard as much about them. I may have to read up on it some more...

mabeane · #4 06/05/11, 04:28 PM

I just got a Donvier (makes a quart) on Ebay. They have lots of ice cream makers there. I like the Donvier because it doesn't use electricity except to freeze the inner container. I found it very easy to use.

Illini · #5 06/05/11, 04:56 PM

Hi.

I'll happily milk by hand, but I am NOT churning ice cream!

I have this handy-dandy Cuisinart

http://www.amazon.com/Cuisinart-ICE-...7306521&sr=1-3

and couldn't be happier. I'm making ice cream with my girls' milk and my OTHER girls' eggs about every other day now that it's getting so hot.

Here's the custard base recipe I use:

4 cups goat milk
8 egg yolks
1 cup sugar
pinch salt
1 1/2 teaspoons vanilla

Beat egg yolks with a whisk in a large bowl. Beat in sugar and salt.

In a heavy pan, heat milk over medium heat, stirring constantly, until it steams (don't boil).

Remove pan from heat, and temper egg mixture by adding a small amount of hot milk at a time, whisking thoroughly after each addition. (Don't rush this step, or the eggs will "cook'.)

When all of the hot milk has been added to the eggs, return the mixture to the pan and cook over low heat, stirring constantly, until the mixture begins to thicken. Don't let it boil!

Remove from heat, stir in vanilla, and cover with waxed paper placed directly on the custard. Let cool for 20 minutes, then chill thoroughly in the refrigerator.

Use the base with your favorite flavorings.

(I use half at a time so that it does not flow over the top of the machine during processing. I bought a second freezer cylinder for this reason.)

Enjoy!

Kathy

WildernesFamily · #6 06/05/11, 05:15 PM

I have the Kitchen Aid ice-cream maker. LOVE it! It only makes 2 quarts at a time though, but that seems to be enough for our family of 7. You have to remember though, it's a longer process than just the 20 minutes it takes to freeze the ice-cream:

1. Put ice-cream maker in the freezer (no ice or salt needed, bonus!!!) Leave for 15 hours in the freezer. It *must* be in the freezer at least 15 hours.
2. In the meantime, make your ice-cream mix. Put in the fridge to chill for at least 8 hours or overnight.
3. Once your freezer is frozen and your mixture is chilled, you put the attachment on your Kitchen Aid, start it up and then pour the mix into the bowl. Into 20 minutes you will have ice-cream. You may have to put it in the freezer for an hour or two before eating, depending on the recipe you use.

I just keep my ice-cream bowl in the freezer, that way it's always frozen and I only have to worry about making the mix and getting it chilled. If you allow it to chill the full 8 hours you get a creamier consistency, instead of an icy consistency.

You can watch one in action here: http://www.kitchenaid.com/flash.cmd?/#/product/KICA0WH

And I HIGHLY recommend the book "The Perfect Scoop." Very well researched, lots of awesome recipes, even recipes for cones and cookies for ice-cream sandwiches

I wanted to get a hand churn, but couldn't find one with good enough reviews that was in my price range. I don't want gear shavings in my ice cream!

DamnearaFarm · #7 06/05/11, 06:43 PM

If you have an Aldi nearby, they have one for 20 bucks. Picked one up on Tuesday and have made ice cream twice since then. It is one of the gel-filled canister ones

I wanted a cuisinart as well, but not for 50 bucks!

allenrs · #8 06/05/11, 07:22 PM

I have a kitchenaide Ice cream freezer and it's great but I don't use it as much as I thought I would.

XayInIowa · #9 06/05/11, 08:02 PM

Quote:

Originally Posted by RamblinRoseRanc

If you have an Aldi nearby, they have one for 20 bucks. Picked one up on Tuesday and have made ice cream twice since then. It is one of the gel-filled canister ones

I wanted a cuisinart as well, but not for 50 bucks!

Thanks, I have one just a few blocks from my work! I saw those in the ad, but last year I got the milkshake maker and it broke the first time we used it, so I skimmed right over all of it this year when I saw it. I'm gonna go there tomorrow!

uncleotis · #10 06/06/11, 07:40 AM

I also have a Donvier that I'd bought on e-Bay several years ago and love the fact I don't have to mess with any rock salt nor ice cubes. Makes the right amount also for us.

madness · #11 06/06/11, 10:41 AM

We use the Cuisanart. I don't ever chill the mix. Just freeze the bowl (it leaves in the freezer so it's always ready!) and put the mix in. We like the soft stuff so eat it straight after the 20-25 minutes. YUM!

colemangirly · #12 06/06/11, 04:03 PM

Okay, so for you Donvier users (I like the hand crank part) do you find that the ice cream stays scoopable? Or does it get hard if left in freezer overnight? Or do you have to eat it all right away? I wouldn't mind making some and then putting in another container so I can make another variety, until I have several types for a get together we are planning.

Thanks everyone

uncleotis · #13 06/07/11, 08:25 AM

Every time I make ice cream in my Donvier we have to eat some fresh, what's left I put in another container to put in the freezer so I always have my ice cream maker ready to go for another batch as soon as it's good and cold again. So no, we don't eat it all right away, like you I like to make different variety's to have on hand.

Pam

chewie · #14 06/07/11, 10:27 AM

I have the old fashioned white mountain maker. huge wooden tub with a tall ssteel canister. does a super job, but that one that doesn't use ice and salt sounds so nice! i love the one I have but oooh, that one is a serious lure. that is a big problem that i sometimes just don't even make the ice cream because of the mess. I usually set mine up in the barn, let the dog listen to it! its terribly loud.

what is the Cuisanart canister made of?

madness · #15 06/07/11, 10:58 AM

Quote:

Originally Posted by chewie

what is the Cuisanart canister made of?

It's like a super thick thermos. The inside surface is metal and the outside is plastic. It's a double wall arrangement with some sort of liquid in between that freezes and keeps things cold because it is a large thermal mass.

It is still loud, but NOTHING like the old one you have (we had a similar one). And no where near the mess either!

saanengirl · #16 06/07/11, 03:28 PM

I bought the Aldi ice cream machine yesterday. I put the inner bowl in the freezer last night, and I plan to make some ice cream tonight. We'll see how it works!