Can anyone recommend a decent ice cream maker? Not the expensive ones?!
Can anyone recommend a decent ice cream maker? Not the expensive ones?
I like ice cream but don't like the additives in commercial ones so I'm thinking of getting a home ice cream maker and so far like the look of the Cuisinart ICE bucket, and also looking at slightly cheaper Magimix and Kenwood.
There's not much written about them, and no reviews, so wondering if anyone has used either. About all I can gather is that, apart from how wonderful home made ice cream is, you need to pre freeze the bucket, which shouldn't be a problem.
I'm assuming I'll be able to transfer the mix when done, into a suitable container for storing in the freezer - even if only to stop me eating the lot in one go.
Answers:
I have a cuisinart and I love it! My brother-in-law got us a rival hand crank one a few years back, but I won't part with my cuisinart. I have had it for quite some time and it hasn't failed me yet. Freeze the insert solid, make your ice cream mix and chill. Pour the mix into the insert, put the paddle in and 20 minutes later, soft serve. You can transfer it into a covered plastic container in the freezer for a harder ice cream. ( I gave away the hand crank rival to my sister, she has to add the rock salt and her daughter doesn't seem to mind the cranking.) BTW keep the freezer insert frozen all the time so whenever you want ice cream, it's ready to go.
Why not go for the cheapest one, a whisk, container with a lid and space in your freezer.
Sure.
Get a medium sized heavy earthenware caserole with lid.
Freeze it in the freezer.
Take it out.
Add your ice cream mixture which is best half custard and half double cream, with any flavouring you like.
Freeze for one hour.
Take it out and stir vigorously (to kill any ice crystals) then put back into the freezer.
Half an hour later you should have spoonable ice cream!
When taking it out of the freezer for future helpings, always let it sit for about twenty minutes to soften-up.
There's not much that can go wrong with them- Kenwood should be fine.
The old fashioned way is to simply take it out of the freezer every half hour and give it a slow stir- if you want to really save money.
Works brilliant!
Drambuie Ice-cream- great for adults only!
Ingredients:
4oz/125g caster sugar (fine granulated sugar)
6 tablespoons water
6 egg yolks
7 fluid ounces (210ml) double cream, lightly whipped
3 tablespoons Drambuie
(Note: In Britain a tablespoon holds 17.7 ml while in America it holds 14.2 ml; all measurements in this section are in British values.)
Method:
Bring the water and sugar to the boil in a small saucepan and then set aside. Whisk the egg yolks over a bain marie. Once they are light in colour, add the water and sugar mixture and whisk until it forms a ribbon. Then remove from the heat and continue to whisk until it is cool. Add the Drambuie and the lightly whipped cream. Freeze overnight.
Serve with soft fruit or apple pie.
I got a Kenwood one for around ￡20 from Argos. I used it a lot when I first got it but then the novelty wore off and it was quicker and cheaper to buy ready made ice-cream! You have to freeze the container for at least 24 hours, I always leave mine in there in case. It is worth it though as you can experiment with different flavours that you can't buy.
Go to your Local Wal-mart and get a 6 qt. Rival Maker.