Comparing types of ice cream makers

Today's ice cream makers come in several styles, but all work by churning ice cream ingredients either by hand or using a motorized (electric) paddle inside a very cold canister, which freezes the ingredients as they're stirred. Old-fashioned ice cream makers, one product option, are bucket-style, using ice and rock salt to cool a metal canister and either a hand crank or motorized churning mechanism.

Gel-canister ice cream makers, a second alternative, are countertop appliances that work by mixing ice cream in a special pre-frozen canister, comparable to a reusable ice pack. The canister has hollow walls filled with a special coolant gel that must be frozen for six to 24 hours before use. This frozen canister serves as a bowl for mixing the ingredients, cooling them as they're churned, thus creating ice cream. These are more convenient and make less of a mess than old-fashioned bucket models, but they still require pre-planning -- if the canisters haven't been frozen long enough, the ice cream will turn out soupy.

Self-cooling ice cream makers, an additional option, are very convenient. They don't require pre-frozen canisters, but they do come with a higher price tag. That's because they act like a mini-freezer, with coils, a built-in compressor and gases (which cool when condensed) that lower the temperature of the unit, and thus the canister which is used to stir the liquid ingredients, creating ice cream.

Experts say that gel-canister, self-cooling and old-fashioned ice cream makers all deliver smooth, creamy ice cream. The main differences are convenience and cost.

Here's what reviewers say about choosing an ice cream maker:

  • Traditional bucket-type ice cream makers make the most ice cream. While you'll need about 10 pounds of ice plus salt, and need to be near a drain, these models typically make up to 6 quarts of ice cream. One downside: It can be inconvenient to add mix-ins unless you include them at the beginning -- and if you remove the lid, salt can taint the canister.
  • Evaluate your freezer space. Gel-canister models come with bowls that must be frozen. If you want to make ice cream at a moment's notice, you'll have to store the bowl continuously in your freezer.
  • Gel-canister ice cream makers make only one batch at a time. Owners say the gel canisters don't stay cold enough to churn a second batch immediately. Many say they purchase an extra gel canister for making second batches, but this adds to the overall expense and extra canisters aren't available for every model.
  • Decide how much you're willing to pay for convenience. Self-cooling machines can create consecutive batches of ice cream without interruption and don't require pre-freezing, but prices start around $215 and rise quickly. Then again, if you're looking for a fun family activity, choose a hand-crank model or one that requires the addition of rock salt and ice periodically. If you'd rather be able to make ice cream while you're making dinner, an automatic model may better suit your needs.
  • Know when your freezer bowl is ready. The gel-filled work bowls should be placed in the back of the freezer, which tends to be colder. If you hear liquid sloshing around when you shake the bowl, return it to the freezer. In some cases, owners report getting better results by adjusting the temperature of their freezers.
  • Chill your ice cream base. The colder your ingredients, the more quickly your ice cream will freeze. The ideal temperature for your base is between 38 and 40 degrees Fahrenheit. Take the canister out of the freezer only when you're ready to make ice cream.
  • Allow your ice cream to harden overnight for best results. After 20 to 30 minutes of churning in a canister-style machine (the least expensive type), ice cream will be at the soft-serve stage. Allowing it to freeze overnight can improve both the taste and texture. When transferring ice cream from a gel-canister machine to your freezer, use shallow containers for a faster freeze. Before storing, place plastic wrap directly on the surface of the ice cream.
  • It's possible to make low-carb or low-sugar ice cream. Users posting to Amazon.com say that you can make good, if slightly harder, ice cream using artificial sweeteners. Many users say that having an ice cream maker inspires them to try unusual flavors. Some users say that ice cream becomes sweeter as it freezes and caution against over-sweetening the ice cream base.

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