Specifically, our question was from Sara Kate, who asked: "What is your favorite method for churning ice cream? I'm having frustrations with my KitchenAid attachment whipping what seems to be too much air into my base."
Here's David's answer. He says:
For churning ice cream, I'm a big fan of my Cuisinart ICE 50. It has a built in compressor so I can churn out a batch of ice cream or sorbet whenever the mood strikes since I don't have to freeze anything in advance.
Of course, this kind of machine is more expensive that smaller ones. But since I make so much ice cream, I can justify the price. Plus I make a lot more ice cream just knowing how easy it's going to be to churn it up. Which, depending on how you look at it, isn't necessarily a good thing. (It's so packed, I can barely close my freezer right now!)
Thanks David! We reviewed the Cuisinart ICE 50 recently and we like it a lot too. If you don't want to plunk down the money for it, though, you can also try one of the less expensive Cuisinart models that require freezing the bowl in advance.
Previous question for David Lebovitz:
Best Advice for First-Time Ice Cream Chefs?
(Images: Kristin Hohenadel and Faith Hopler)