We have the Cuisinart ICE 100 compressor machine that they list in this article. It works pretty well. The article does a good job summing up it's strengths and weaknesses.
If you are carful about cooling the ice cream base and freezing a bowl ahead of time for transfering the ice cream out of the maker, it gives good results.
We have had the best luck with recipes that used a cooked base including eggs (basically a creme anglaise, i suppose). Recipes based on uncooked milk and cream are generally very icy. I recently bought some guar gum to experiment with, but have not tried it yet.
Some notes:
Take care not to overfill, as the ice cream expands, and can get pushed out of the lid. Then it thaws, gets messy, and gives you uneven freezing.
It's easy to get delicious ice cream, but the real challenge is getting a good consistency with no ice crystals.
Quote:
Originally Posted by TimT
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