We've gotten many inquiries about ice cream makers... 'tis the season.
I have two machines, and I use them both with great results.
For small jobs, the Donvier Ice cream Maker is perfect. It has a 1-quart capacity, and freezes ice cream with a manual hand crank in about 30 minutes. I like to bring it to the table and have guests do the cranking.
For larger jobs, the White Mountain 6-quart electric model does me right. It's messier (you have to use rock salt) and louder, but you can set it up and walk away, returning to perfectly frozen ice cream in under an hour.
For a list of stores and prices, read on.
Sara Kate, I'm curious to know how you find a balance between gathering the kitchen equipment you need and keeping your kichen free of unwanted clutter and superfluous gadgets. There are moments when I want to scrap my pasta maker, bread maker, food processor, ice cream maker, stove top griller, etc etc for a clean-lined kitchen that doesn't look like it might topple and kill me. But then, a week later, I hit a recipe (or a moment) when I *need* one of those pieces of equipment. Willing to share what you keep in your kitchen (I'll be honest that I'm surprised you have two ice cream makers!)?
I'm guessing one of them is out in the country, not in the apt in New York.
You raise a good question about stuff in the kitchen. I feel kind of silly owning a stick blender, a blender and a Cuisinart. I've thought about getting rid of my Cuisinart, especially because I lust after a Sumeet in a big way. But I cook ever day and use most of my stuff frequently, so I feel kind of conflicted about getting rid of things too.
regards,
trillium
Sara Kate,
Here's the link to an article I wrote for Consumersearch.com about ice-cream makers:
http://www.consumersearch.com/www/kitchen/ice-cream-makers/index.html
It's a compilation of all existing ice-cream maker reviews.
Kate,
Both are out at my mother-in-law's place where I cook (and keep some of my summery kitcheny stuff) because there is no possible way either would fit in our NYC apartment. I also should note that I never would have bought two: they were both wedding gifts. That said, I use and enjoy them both more than many other wedding gifts.
I hope my comment didn't put you on the defensive. I'm merely curious about how hardcore cooks embrace a miminalist apartment. It seems I have a much easier time shedding furniture, clothes, even books, than kitchen stuff. Case in point: the lovely fluted pastry cutter I bought last weekend for the lattice pie spree I'm on.
I, too, find it a bit of a challenge to fit everything into my little kitchen but thankfully since starting to live with my boyfriend its not been that big a deal - he really didn't have anything in the kitchen at all.
Having said that, I was thinking of actually picking up the Cuisinart Ice Cream maker but for CA$60 will I really make enough ice cream to make it worth it when the Donvier can be had for less than half that price? I'll keep you posted on whichever I pick up, but now that the best ice cream contest is on I'll have to certainly decide soon!
Eric,
The Donvier is not only cheaper, but it incorporates less air into the mix then the Cuisinart ice cream maker (which churns constantly). So depending on what you're shooting for, that may play a part in your decision making process. I have a Cuisinart that friends gave us, and a Donvier that I bought at Goodwill for $5. When I'm making gelati and being super picky about the texture, I use the Donvier. When I want to have ice cream churn during dinner and be able to hang out with our guests, I use the Cuisinart.
regards,
trillium
i'd love to know if anyone has any experience with the kitchenaid ice cream maker attachment.
My best cooking buddy has it, and she is happy with it. One thing to remember with all of these pre-freeze types, if you have a crappy freezer (like it doesn't keep ice cream rock hard) then you need to leave the container in the freezer for 48 hrs+ to get the temperature low enough. The first time I used one (and my friend) I left it in for only 24 hrs and had a horrid slushy mess, not ice cream.
regards,
trillium
trillium, thanks for the review!
Trillium, that's exactly the answer I was actually hoping for. I really would prefer more of a gelati type texture than an air-filled one so that's going to be the direction I take. Can't wait to get one now! :-)
I recently possibly-mistakenly purchased Pacific Cornetta's THE BARREL mugs. I'm wondering if I can fill the prechilled mugs with the ice cream mixture and then stir every ten minutes to make non machine ice cream a la Nigella Lawson (weht).
So trillium do you think the Sumeet can do everything the Cuisinart can do?