Is the Most Expensive Home Ice Cream Maker Actually the Best? You Can Do This
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Date: 2020-05-20
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Comments and reviews: 10
Jake
I've probably been making ice cream for well over a half century (damn, it sounds long when I put it that way. We considered the electric units to be expensive newfangled gadgets back then and used the hand crank type units. No motor to burn out and hefty gears, so not much to break. As a kid, sitting on the top of the hand crank unit with a folded quilt on top for insulation was just the way to do it. You could crank until one arm got sore, switch to the other arm, and then repeat until the ice cream was so stiff that you couldn't hardly turn it anymore. Great process when you have kids for slave labor. :)Eventually I moved to an electric type unit like the middle one in their test. It works well enough, but the motor will bog down well before a person would no longer be able to keep churning. I don't think it produces as good of an ice cream, but since I'm an old fart now, I'm willing to put up with it for the sake of convenience. At one point, I bought one of the Kitchenaid ice cream mixer bowls that uses a similar method as the leftmost unit in this video. It does not come with a motor and uses the motor on your Kitchenaid stand mixer for power. I have used it a few times over the years, but my wife keeps moving the freezer bowl out of the freezer because it takes up space, so it never seems to be ready when I'm in the mood to make some ice cream. It does not get the ice cream as cold, so it is not as firm, but it's pretty convenience (assuming my wife doesn't remove it from the freezer) and easy to clean up. I've always wondered why no one ever built a compressor based ice cream freezer for the home market. I saw this one today on a Fry's Electronics ad for 300 and decided to research it a bit and stumbled across this video. This unit looks to be pretty convenient and easy to clean up also. At 300, I probably would not buy it. At 100, I would be tempted. I'm surprised that no one has created a ice cream churn that you just place in your freezer and it churns away, using the freezer's own compressor to keep the freezer compartment cold and subsequently freezing the ice cream. You would need to run some sort of power cable into the freezer compartment, but that's doable with minimal effort. The electric motor will produce some heat during the process, so that would not be as efficient as having the electric motor outside of the freezer compartment. In the grand scheme of things, it wouldn't make much difference in total energy used though. The heat from the electric motor is removed from the freezer compartment by the freezer's compressor and exhausted to the room. The heat from the room is removed by the air-conditioner and exhausted outside the building. If the motor was put outside the freezer compartment, it would just mean that the heat from the motor went into the room and the air-conditioner removed it from the room and exhausted it outside. In the end, the same BTUs being moved, just a bit of efficiency lost due to multiple mechanical parts.
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I've probably been making ice cream for well over a half century (damn, it sounds long when I put it that way. We considered the electric units to be expensive newfangled gadgets back then and used the hand crank type units. No motor to burn out and hefty gears, so not much to break. As a kid, sitting on the top of the hand crank unit with a folded quilt on top for insulation was just the way to do it. You could crank until one arm got sore, switch to the other arm, and then repeat until the ice cream was so stiff that you couldn't hardly turn it anymore. Great process when you have kids for slave labor. :)Eventually I moved to an electric type unit like the middle one in their test. It works well enough, but the motor will bog down well before a person would no longer be able to keep churning. I don't think it produces as good of an ice cream, but since I'm an old fart now, I'm willing to put up with it for the sake of convenience. At one point, I bought one of the Kitchenaid ice cream mixer bowls that uses a similar method as the leftmost unit in this video. It does not come with a motor and uses the motor on your Kitchenaid stand mixer for power. I have used it a few times over the years, but my wife keeps moving the freezer bowl out of the freezer because it takes up space, so it never seems to be ready when I'm in the mood to make some ice cream. It does not get the ice cream as cold, so it is not as firm, but it's pretty convenience (assuming my wife doesn't remove it from the freezer) and easy to clean up. I've always wondered why no one ever built a compressor based ice cream freezer for the home market. I saw this one today on a Fry's Electronics ad for 300 and decided to research it a bit and stumbled across this video. This unit looks to be pretty convenient and easy to clean up also. At 300, I probably would not buy it. At 100, I would be tempted. I'm surprised that no one has created a ice cream churn that you just place in your freezer and it churns away, using the freezer's own compressor to keep the freezer compartment cold and subsequently freezing the ice cream. You would need to run some sort of power cable into the freezer compartment, but that's doable with minimal effort. The electric motor will produce some heat during the process, so that would not be as efficient as having the electric motor outside of the freezer compartment. In the grand scheme of things, it wouldn't make much difference in total energy used though. The heat from the electric motor is removed from the freezer compartment by the freezer's compressor and exhausted to the room. The heat from the room is removed by the air-conditioner and exhausted outside the building. If the motor was put outside the freezer compartment, it would just mean that the heat from the motor went into the room and the air-conditioner removed it from the room and exhausted it outside. In the end, the same BTUs being moved, just a bit of efficiency lost due to multiple mechanical parts.
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kogunkogun
Valid test for just one batch of ice cream. However, what makes the Breville distinct from the other two would have been demonstrated if they had made a second and then third batch of ice cream. For a second batch with Cuisinart you gotta clean the core and get it completely dry, so that means thawing and waiting a day or two for the core to re-freeze. And the core competes for space in the freezer all that time. (Oh, and did you remember to put the core in the freezer a day or two before you wanted ice cream with that first batch) With the Old Fashioned, you gotta have a bunch more ice (more freezer space competition. If you got the space for the ice storage, you'll be fine, of course. The Breville will have you making a second batch as soon as you can clean the lid, dasher and bowl. No freezer competition for cores or bags of ice. I've used the other two machines in the past, and now a (non-Breville brand) machine like the Breville. The result is the family makes ice cream quite a bit more often and so the recipes have been tweaked out and we make superior ice cream to all premium store brands and some ice cream parlors.
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Valid test for just one batch of ice cream. However, what makes the Breville distinct from the other two would have been demonstrated if they had made a second and then third batch of ice cream. For a second batch with Cuisinart you gotta clean the core and get it completely dry, so that means thawing and waiting a day or two for the core to re-freeze. And the core competes for space in the freezer all that time. (Oh, and did you remember to put the core in the freezer a day or two before you wanted ice cream with that first batch) With the Old Fashioned, you gotta have a bunch more ice (more freezer space competition. If you got the space for the ice storage, you'll be fine, of course. The Breville will have you making a second batch as soon as you can clean the lid, dasher and bowl. No freezer competition for cores or bags of ice. I've used the other two machines in the past, and now a (non-Breville brand) machine like the Breville. The result is the family makes ice cream quite a bit more often and so the recipes have been tweaked out and we make superior ice cream to all premium store brands and some ice cream parlors.
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Uncle
You guys aren't doing this right. Pre-chill everything. The Cuisinart works great if you freeze it properly. It won't slosh at all if it's ready. You put a bucket in the Cuisinart that wasn't frozen. What you really need to look to is the temp of your freezer. If it didn't freeze a Cuisinart bucket in 16 hours, your freezer is too warm. I put that Cuisinart in the deep freeze (-15 degrees) and I have ice cream in 15-20. You prechilled the old school one. I guarantee you, chill that Cuisinart properly and it will beat both of those by 20 minutes. Over the quarantine, I have been making frozen custard for my fam with the Cuisinart. It's so cold that when I finish, I have trouble getting it all out because so much is frozen to the side. I'd wager that if I put more chilled ice cream base in the Cuisinart (properly frozen) it would make a second batch. Starting three different machines without making all the conditions equal is not a fair test. You chill that professional machine first, chill the Cuisinart properly, and they'll both out-perform the old-school bucket (which is a fine device for what it's designed to do.
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You guys aren't doing this right. Pre-chill everything. The Cuisinart works great if you freeze it properly. It won't slosh at all if it's ready. You put a bucket in the Cuisinart that wasn't frozen. What you really need to look to is the temp of your freezer. If it didn't freeze a Cuisinart bucket in 16 hours, your freezer is too warm. I put that Cuisinart in the deep freeze (-15 degrees) and I have ice cream in 15-20. You prechilled the old school one. I guarantee you, chill that Cuisinart properly and it will beat both of those by 20 minutes. Over the quarantine, I have been making frozen custard for my fam with the Cuisinart. It's so cold that when I finish, I have trouble getting it all out because so much is frozen to the side. I'd wager that if I put more chilled ice cream base in the Cuisinart (properly frozen) it would make a second batch. Starting three different machines without making all the conditions equal is not a fair test. You chill that professional machine first, chill the Cuisinart properly, and they'll both out-perform the old-school bucket (which is a fine device for what it's designed to do.
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Hays
Yes, buying a 430 Breville Ice Cream Maker is not likely a financially wise decision, especially if you consider the 1-year warranty. Unless you make yourself over 71 Quarts of 6 Ice Cream before the machine dies you would be better off purchasing Ice Cream at the store and factoring the cost of ingredients or electricity will make the pay-off time even longer. It's 20 USD for a Quart of true hand-made artisanal Ice Cream here in Seattle, which still means that you would have to use your machine 21+ times before it dies to make it worthwhile. All of these devices are just going to end up in a landfill, which is really sad when you consider good old hand-crank ice and salt Ice Cream Makers last for generations, and after 30 minutes of cranking you get 6 quarts to share with all the people that helped crank.
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Yes, buying a 430 Breville Ice Cream Maker is not likely a financially wise decision, especially if you consider the 1-year warranty. Unless you make yourself over 71 Quarts of 6 Ice Cream before the machine dies you would be better off purchasing Ice Cream at the store and factoring the cost of ingredients or electricity will make the pay-off time even longer. It's 20 USD for a Quart of true hand-made artisanal Ice Cream here in Seattle, which still means that you would have to use your machine 21+ times before it dies to make it worthwhile. All of these devices are just going to end up in a landfill, which is really sad when you consider good old hand-crank ice and salt Ice Cream Makers last for generations, and after 30 minutes of cranking you get 6 quarts to share with all the people that helped crank.
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sdtigerlily
It depends on your ice cream recipe. I make frozen custard, which, because of the egg yolks, has a a lot more solids than Cuisinart's recipe. A constant cooling mechanism is essential for the frozen custard to be smooth and free of ice crystals. Cuisinart's machine really is more appropriate for the frozen yogurt and sorbet crowd. If you want an old fashioned frozen custard, the middle machine is the one you want. If I put my custard base in a Cuisinart, it won't freeze. It's just not cold enough. Even if I chill the bowl and my base before hand, it still won't freeze it.
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It depends on your ice cream recipe. I make frozen custard, which, because of the egg yolks, has a a lot more solids than Cuisinart's recipe. A constant cooling mechanism is essential for the frozen custard to be smooth and free of ice crystals. Cuisinart's machine really is more appropriate for the frozen yogurt and sorbet crowd. If you want an old fashioned frozen custard, the middle machine is the one you want. If I put my custard base in a Cuisinart, it won't freeze. It's just not cold enough. Even if I chill the bowl and my base before hand, it still won't freeze it.
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Brett
The nostalgia one lol, used to have a hand crank. Store in garage till summer. Lots of ice and rock salt from soft water maker and keep adding ice and salt when outdoors in hot weather, it runs the water out the side hole. Best when soft. But if you prefer it harder, remove motor add ice to top, put a towel over it. It never lasted that long though on the Fourth of July, folks ate it creamy. Dont spend 39 bucks go to old folks garage sales. If your lucky you find a hand-crank one. By the time you get thru cranking in 90 degree heat, you wont care its soft.
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The nostalgia one lol, used to have a hand crank. Store in garage till summer. Lots of ice and rock salt from soft water maker and keep adding ice and salt when outdoors in hot weather, it runs the water out the side hole. Best when soft. But if you prefer it harder, remove motor add ice to top, put a towel over it. It never lasted that long though on the Fourth of July, folks ate it creamy. Dont spend 39 bucks go to old folks garage sales. If your lucky you find a hand-crank one. By the time you get thru cranking in 90 degree heat, you wont care its soft.
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Pandabaer
Bulls. t test. If you dont start the machine before filling the cream, its of course slower! The bucket gets filled with with already cold icecubes plus ice! So the waitingtime was already used to produce icecubes first. The good one had to cool down from roomtemperature. And to the end. you took the cream before finished: -(Lets wait until the time of around 45minutes is over. But probably the salt stopped working until then, so that you dont have your wanted result. And actual the compressordevices exist already muuuuch cheaper.
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Bulls. t test. If you dont start the machine before filling the cream, its of course slower! The bucket gets filled with with already cold icecubes plus ice! So the waitingtime was already used to produce icecubes first. The good one had to cool down from roomtemperature. And to the end. you took the cream before finished: -(Lets wait until the time of around 45minutes is over. But probably the salt stopped working until then, so that you dont have your wanted result. And actual the compressordevices exist already muuuuch cheaper.
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Holiday
Ridiculous test by culinary experts. I have a Cuisinart machine and I've never had a freezing issue with it. Also, the ice cream base is going to determine overall quality, and if all machines are using the same base, they will all come out similar in flavor, and texture will vary based on how quickly you can freeze and add air into the mixture. Most at-home grade machines will give you the same temperatures and freeze time, and ultimately, the same quality ice cream at the end of the day.
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Ridiculous test by culinary experts. I have a Cuisinart machine and I've never had a freezing issue with it. Also, the ice cream base is going to determine overall quality, and if all machines are using the same base, they will all come out similar in flavor, and texture will vary based on how quickly you can freeze and add air into the mixture. Most at-home grade machines will give you the same temperatures and freeze time, and ultimately, the same quality ice cream at the end of the day.
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Franko
Complete fabrication and very poor reviewing by these incompetents. The Cuisinart manual is very clear - if you shake it and you can hear the freeze material - it has not been frozen enough. As soon as I heard the liquid I knew where this is headed. For the record I own the Cuisinart ICE-21, and if you freeze the bowl for 24 hours in a -6 freezer, you will be able to make ice cream in 20 minutes - hands down the best bang for your money, and delicious ice cream. Ignore these schills.
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Complete fabrication and very poor reviewing by these incompetents. The Cuisinart manual is very clear - if you shake it and you can hear the freeze material - it has not been frozen enough. As soon as I heard the liquid I knew where this is headed. For the record I own the Cuisinart ICE-21, and if you freeze the bowl for 24 hours in a -6 freezer, you will be able to make ice cream in 20 minutes - hands down the best bang for your money, and delicious ice cream. Ignore these schills.
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Mihail
Why did u run tests only for 30 minutes? It seems like that bucket won't be able to do a nice and smooth texture. I owned a machine years ago like that one for 400. It makes real ice cream with real texture. No kidding. That's only the one you want to have at your home. But honestly - it's better to go somewhere outside and buy something from Baskin Robbins - would be cheaper. How often you doing ice cream at home? Right. Only 2-3 times per year.
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Why did u run tests only for 30 minutes? It seems like that bucket won't be able to do a nice and smooth texture. I owned a machine years ago like that one for 400. It makes real ice cream with real texture. No kidding. That's only the one you want to have at your home. But honestly - it's better to go somewhere outside and buy something from Baskin Robbins - would be cheaper. How often you doing ice cream at home? Right. Only 2-3 times per year.
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