Homemade Ice Cream Machine?

Posted on: Sat, 01/07/2006 - 3:50am
gabbytiger's picture
Joined: 12/08/2005 - 09:00

Hi--Since we can no longer go to ice cream parlors, I think it is time for me to take some of my Christmas money and invest in a homemade ice cream maker for my family. Anyone have any suggestions? Is capacity important? Do you make ice cream and have to eat it then or can you store it in the freezer? Obviously, these are pretty basic questions, but I honestly do not know the answers! Prices range from $50 to $250 so I definitely want to make sure that I get the right thing!!!! Thanks in advance!

Posted on: Sat, 01/07/2006 - 4:06am
Anonymous's picture
Anonymous (not verified)

Can't answer your question - but have an additional question for you to ask the manufacturer.
Many years ago we bought an ice-cream maker and when I opened it, it had been oiled. All I could find out was that it was *food grade oil* but I couldn't find out what food. I called the company several times (didn't have internet at the time) and I never got an answer - so I returned it to the store for a full refund.
If you look at my Registered date on this site, it is 2002 - so this happened [i]before[/i] 2002. Hopefully companies are a lot better about what oils they use now-a-days.
I don't remember the brand that I bought - but I do know it was a cheaper one.

Posted on: Sat, 01/07/2006 - 6:23am
ajgauthier's picture
Joined: 04/13/2005 - 09:00

I have a Cuisinart,
and I absolutedly love it! The canister takes about 15 hours to really freeze...so I bought an extra in the event I have to make a ton of icecream.
It's 1.5 quart capacity, so that's a fair amount to share between 8 people or so (2 small scoops each).
If you let the machine go for about 30 minutes, you can eat it right away. But, it melts quick and is really soft. If I am serving it to friends, I usually plan it so I can put it in a container and freeze for 3 hours before serving. Then, it's soft enough to scoop, but isn't hard packed.
Different kinds of recipes will freeze differently. Using eggs makes a difference. If I am doing a non-cooked recipe I use eggbeaters. Making a "cooked custard" recipe makes it a lot different (and a lot more yummy and more like icecream you'd get out of a carton) - and with the cooked ones if you are using real eggs or eggbeaters it makes a difference too.
There are some great icecream recipe books out there to play with!
I like the Cuisinart one I have, plus the extra canister. I recommend it to anyone.
Adrienne :-)
30-year old survivor of severe peanut/tree nut allergy

Posted on: Sat, 01/07/2006 - 7:11am
Carefulmom's picture
Joined: 01/03/2002 - 09:00

I have the same one. I love it, too.

Posted on: Sat, 01/07/2006 - 9:25am
Going Nuts's picture
Joined: 10/04/2001 - 09:00

Ditto on the Cuisinart. I got mine a few months ago and adore it. It's much easier to use than my old one (which required a ton of rock salt and was a real mess to clean up), so I make a batch pretty much every week.
We no longer pine away over ice cream. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Posted on: Sat, 01/07/2006 - 10:54am
schnoob's picture
Joined: 02/11/2005 - 09:00

We have the Cuisinart one too. I just made vanilla and oreo flavored and they were easy and yummy. I agree that its best to freeze it for a couple of hours to firm it up.

Posted on: Sat, 01/07/2006 - 11:30am
VariegatedRB's picture
Joined: 11/23/2005 - 09:00

I have two cheap electric ones. I had the canister style (Rival) and now also have the soft serve style (Deni).
I love them both.
I usually make it low-fat, but have found if you don't use heavy cream, you have to prepare the ingredients carefully to get the right consistency.
You have to make sure the canister is frozen (overnight); it works best if you mix the ingredients, then let them cool for a few hours in teh fridge.
We have gotten the best lowfat consistency by using yogurt as the base or making homemade pudding for the base.
Capacity is important- Don't get the smallest one- Ours was mid-sized, and makes enough for generous servings for four, plus a few yogurt containers full to freeze for later. BUT the bigger the canister, the longer it takes to freeze!
The only thing I don't like is once you make a batch, you can't make another until the canister freezes again. If I had more freezer space I would buy extra canisters (I don't know if they sell them seperately, but if they don't the models I got were cheap enough to buy a couple machines!).
You CAN eat it right away or freeze it. I have found yogurt containers with tight fiting lids work very well.
Tara P

Posted on: Sat, 01/07/2006 - 1:10pm
patsmommy's picture
Joined: 10/31/2001 - 09:00

I have the cusinart , it is so easy to use throw everything in and mix for about 30 min ans you get soft ice cream like a previous poster said. I never put mineinthe freezer the kids eat it right from there.
I havent even used eggs yet in mine. Ijust make the basic ice cream with our own add ins. I like the cream flavor ice cream, no vanilla in it, it taste almost like cold stones cream ice cream (or whatever that flavor is called) yummy
PS No I have never taken my kids to Cold Stone, its such a awesome place if you like ice cream but also deadly if you have a nut allergy.

Posted on: Mon, 01/09/2006 - 8:19am
palofmine's picture
Joined: 11/07/2005 - 09:00

Why no more icecream parlors? Because they use the same icecream scooper on peanut icecream and non peanut? We love soft serve, thats all we get.

Posted on: Mon, 01/09/2006 - 11:34am
ajgauthier's picture
Joined: 04/13/2005 - 09:00

Quote:Originally posted by palofmine:
[b]Why no more icecream parlors? Because they use the same icecream scooper on peanut icecream and non peanut? We love soft serve, thats all we get.
correcto-mundo (credit: The Fonz)
I learned about the perils of scooped icecream about 20 years ago now. Pick a scenario that is safe for the PA person.
Scenario 1: Joe orders peanut butter chip icecream. Employee scoops Joe's icecream and returns scoop to bucket of water. Peanut butter chip icecream remnants contaminate water. Another employee picks up a scoop from the bucket to serve a customer. This scoop has "peanut contaminated" water on it. What is it is your icecream he is scooping?
Scenario 2: Jenny orders a double cone: 1 scoop peanut butter swirl and 1 scoop vanilla. Employee scoops pb swirl and then immediately puts scoop into vanilla...getting pb swirl residue all over the vanilla. You are next in line and want vanilla, what happens?
Scenario 3: Dave orders icecream at his local parlor. He has read the ingredients on his favorite flavor: black raspberry, and has determines that the ingredients/processing are within his comfort zone. He orders a cone. He asks the employee to open a new container of black raspberry and to get a clean scoop that just came out of the industrial strength dishwasher they have to use for sanitation and sterilization purposes. Sometimes though, he brings his own scoop for them to use! Would you eat some of Dave's icecream?
yup - Scenario 3 is the one I have to follow when I want icecream out. I usually just read the ingredients on the container, ask for a new container, and bring my own scoop. Ben & Jerry's in Maine is great at this scenario if you talk to a manager!
Beware though of soft server and fro-yo places. Some of the places I've been too have over 15 flavors that rotate through the machine. The employees don't always clean and sterilize the machine they way they should in between changing flavors! If you see that they have peanut or nut flavors (which most fro-yo places do...) you need to ask if they have a 'dedicated' machine to non-nut/peanut flavors. Some of the larger places do.
Adrienne :-)
30-year old survivor of severe peanut/tree nut allergy

Posted on: Mon, 01/09/2006 - 12:22pm
KarenT's picture
Joined: 10/30/1999 - 09:00

Can lactose free milk be used to make ice cream or do you have to use cream?
Just wondering since we have PN/TN and another kido with lactose issues.


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