EmailExperts say that both gel-canister and self-cooling ice cream makers can deliver smooth, creamy ice cream. The main differences are convenience and cost. All our sources agree that homemade ice cream surpasses the store-bought stuff. Among professional reviewers, Slate's Stephen Metcalf is the most ardent advocate of self-cooling ice cream makers. His top two picks are compressor models. He argues that the difference between gel-canister and compressor models is most evident when a French-style base is used. French-style ice cream requires a cooked custard base, while Philadelphia-style batter is uncooked and has a higher ratio of cream to eggs. Metcalf says that Philadelphia-style ice cream is better suited to mix-ins than French-style.
Here's what reviews say about choosing an ice cream maker:
- Traditional bucket-type ice cream makers are fun for families, and they make a lot of ice cream. You'll need about ten pounds of ice plus salt, and you'll need to be near a drain. These make either four or six quarts, but you're better off making plain flavors since it's inconvenient to add mix-ins -- if you remove the lid, salt can taint the canister.
- Consider your countertop and storage space. Nearly all ice cream makers must be stored right side up, so consider how much counter and cabinet space you have. Some self-cooling ice cream makers are attractive enough to leave out on the counter. In all likelihood, you won't want to wrestle a 38-pound appliance into a cupboard.
- Consider 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. The Hamilton Beach Ice Cream Maker 68220 in particular is hard to store in a smaller freezer.
- Decide how much you're willing to pay for convenience. Self-cooling machines can make batch after batch without interruption and don't require pre-freezing, but prices start around $215 and rise quickly.
- 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.
- 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. If you want to make more than one flavor of ice cream at once, consider a machine with multiple canisters. The
Euro-Pro Triple Ice Cream Maker %%price%% makes three flavors of ice cream at once in one-cup stainless-steel canisters.
- You can make low-carb or low-sugar ice cream in your ice cream maker. 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.