Any Ice Cream maker recommendations?

Posted on: Thu, 06/08/2006 - 6:57am
mandymom's picture
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Joined: 09/24/2005 - 09:00

Hello, I was wondering if anybody has a good ice cream maker recommendation. Also, do you (did you) have likes or dislikes about having one? We are buying one, but anytime I buy some kind of appliance, I like to do a little research! Thanks for any input. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Mandy

Posted on: Thu, 06/08/2006 - 8:10am
margaret's picture
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Joined: 11/01/2000 - 09:00

I have a cuisinart one. It works great. Just remember to keep the insert piece in your freezer all the time, because it needs a long time to freeze enough to make the ice cream firm.

Posted on: Thu, 06/08/2006 - 8:39am
ajgauthier's picture
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Joined: 04/13/2005 - 09:00

if you do a search, there's a few threads about icecream makers...
last I remember the overwhelming vote was for the Cuisinart one. I have that one and LOVE IT! bought an extra canister on eBay too...
[url="http://www.amazon.com/gp/product/B00000JGRT/qid=1149806374/sr=8-1/ref=pd_bbs_1/002-2187119-3425612?%5Fencoding=UTF8&v=glance&n=284507"]http://www.amazon.com/gp/product/B00000J...glance&n=284507[/url]
Adrienne
------------------
30-year old survivor of severe peanut/tree nut allergy

Posted on: Thu, 06/08/2006 - 12:05pm
kandomom's picture
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Joined: 01/12/2006 - 09:00

If you have a Kitchen Aid mixer, you can buy an icecream bowl for it. It comes w/ the paddle and can be used w/ the 'bowl lift' or regular version of the mixer. I have one and it works fine. Since I had the mixer already, I figured I'd buy the icecream bowl rather than a different icecream maker to try to save space. Definitely keep the bowl in the freezer- it will be ready when you are!

Posted on: Thu, 06/08/2006 - 3:03pm
shoshana18's picture
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Joined: 02/02/2005 - 09:00

LOVE my kitchenaid ice cream maker attachment.

Posted on: Thu, 06/08/2006 - 11:38pm
bethc's picture
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Joined: 04/18/2005 - 09:00

I know the thread on ice cream makers is under the Snacks & Recipes board and has been raised recently, so you can find it just by browsing there. I got the Cuisinart one in May based on people's recommendations in that discussion. I like it. I've had mixed results with the recipes in its booklet, but some are good.

Posted on: Thu, 06/08/2006 - 11:49pm
becca's picture
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Joined: 05/22/2001 - 09:00

I have a cuisinart, and had a similar hand crank Donvier one years ago. Not for allergies, just for fun, back then. They work the same, though. The best recipes were the ones with egg. Very smooth and creamy mouth feel.
We have egg allergy. But we have done it a few times. I tend to take the cylinder out of the freezer and forget about it. It takes up too much room in my freezer. Otherwise, it would be used more. Great if you have an extra freezer that is extra cold too. It is best if really cold(the cylinder). becca
[This message has been edited by becca (edited June 09, 2006).]

Posted on: Fri, 06/16/2006 - 5:36pm
mandymom's picture
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Joined: 09/24/2005 - 09:00

Thanks all! I bought the Cuisinart and we love it! Made our first batch the other night. Just plain ol' vanilla to test it with. It was easy and soooo good! Much better than store bought. We topped it with caramel and sprinkles. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Sat, 06/17/2006 - 2:08am
Cindia's picture
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Joined: 06/05/2001 - 09:00

Hi
Wondering about this- best recipes are the ones with egg...
Even if you don't have an egg allergy, how do you prevent getting salmonella from using raw eggs?
Cindia

Posted on: Sat, 06/17/2006 - 3:09am
bethc's picture
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Joined: 04/18/2005 - 09:00

Most of the recipes using egg that I've seen have you cook an egg custard first, so the eggs are actually cooked on the stove. I have one recipe in my booklet that is uncooked ice cream with eggs, and it calls for Egg Beaters pateurized egg product.

Posted on: Sat, 06/17/2006 - 3:44am
ajgauthier's picture
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Joined: 04/13/2005 - 09:00

spot on --- the best icecream recipes I've found are actually "frozen custards" b/c you make a custard first by heating/simmering the milk, cream, eggs. The icecream has more "substance", scoops better once frozen a few hours, holds flavors better.
When I do a cooked custard, I use real egg yolks. If I'm feeling a touch health concerned, I'll use 1 TB eggbeaters for every egg in the recipe. It doesn't come out the same though....
For non-cooked egg containing recipes I always use egg beaters. Once at Safeway I found pasterized whole eggs, they worked well but were horribly expensive.
Adrienne
------------------
30-year old survivor of severe peanut/tree nut allergy

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