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Pierre, did you get your home ice cre...

mangia!'s picture

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I'm ready to trade my hand cranked Donvier in for an electric maker. If you have gotten an ice cream maker, what kind did you get, and do you like it? If you haven't yet, I just found a Cook's Illustrated page that recommends the Krups or the Cuisinart. If you're interested I can tell you what they said about each.

You'd also probably like our paper's Pickle cartoon:

*She: "Looks like the power is out.
Why don't you call the Power Company and ask them what we should do."

*He: "I don't need to call the Power Company. I already know what to do."

*She: "Really...What?"

*He: "Open the freezer and eat the ice cream!"

Joni_'s picture

(post #53577, reply #1 of 19)

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Nancy: What issue was the comparison made?? I have the Dovier too and am debating between the Krups and the Cuisinart...which one do you think? Same price at the store, and too early yet for my Costco to carry it!

Jody's picture

(post #53577, reply #2 of 19)

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I have a Krups and I love it, love it,love it. I've tried 4 different types of recipes in it so far and all have come out wonderfully good especially the Pistachio Ice Cream I made for Easter. Just finished the last of it yesterday. Yummm. Also, Cuisine Issue No.4 July/Aug 1997 has a write up and ratings of electric ice cream makers. They picked Krups La Glaciere. This in fact was what sold me on the Krups. As a note, they didn't include the Cuisinart in their tests.

mangia!'s picture

(post #53577, reply #3 of 19)

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Joni, the info is on a page I copied, and it has no date. They had evaluated more expensive machines in 1993, and a reader sent in a letter at a later time asking for an update re: the newer, less expensive ones on the market. Cooks Illustrated's favorites were: Krups La Galciere (model 358), and Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet maker (model ICE-20).

They felt both were easy to assemble, but preferred the lay-out of the Cuisinart. Both involve freezing a coolant filled canister, the difference being that after the ice cream mixture is placed in the Cuisinart, the paddle stays stationary, and the canister revolves to churn the mixture; while the Krups has a top mounted motor which rotates the paddle while the canister remains stationary.

The Cuisinart makes one quart of ice cream, and the Krups makes 1 1/2 quarts. Once assembled, the machines performed similarly. They each took about 25 minutes to churn. Both mixtures had to be frozen after churning to get a firm ice cream.

Several tasters thought the Krups- made ice cream was slightly lighter, both made generally smooth, creamy, dense ice cream. In operation, the Krups was a little quieter, but its canister is a little bulkier & more difficult to fit into a full freezer. Their final thought;" Essentially if larger capacity is important to you, the Krups is fine, but because the Cuisinart is easier and more intuitive to assemble, we give it the nod, if only by a hair."

Sounds like it's personal preference based on the characteristics described above, and you can't go wrong either way.

Some hints they gave for success were: Make sure the canister is thoroughly frozen. Many home freezers register 3 to 6 degrees above the recommended 0 degrees. Allow plenty of time to freeze, overnight is best.Place it at the back of the freezer, which is colder than the front, and don't overpack the freezer which will limit air circulation. Second, chill the custard to 40 degrees before churning it. Third, to help limit the iciness that occurs when the custard comes into contact with the frozen canister wall, set up the machine, and switch it on before adding the custard mixture through the hole in the cover. And finally, do not fill the cannister to the very rim. Allow space for the ice cream to increase in volume as it churns, leaving about half an inch of headroom at the top.

Hope this all helps. Happy ice cream making!

Pierre's picture

(post #53577, reply #4 of 19)

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No, I have been to busy but I still plan on it. I think I will purchase the cuisinart. I was always leaning towards it because of brand recognition.

Thanks!

Jean_'s picture

(post #53577, reply #5 of 19)

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I had a neat little bit of serendipity last night and found a Krups La Glaciere. I'd been looking for one for a long time!! It's in the freezer now and I can wait to try making my first sorbet with it. Let's see---strawberry, raspberry, blueberry--------they all sound yummy!

mangia!'s picture

(post #53577, reply #6 of 19)

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All right, Jean! Last year, before my sister and I left for France for two weeks, my brother gave us a bon voyage party. He made a WINE sorbet. It was very good. If you're interested, I'll get the recipe for you.

Jean_'s picture

(post #53577, reply #7 of 19)

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I'd love it, thank you. Found some interesting sounding drink ones at Epicurious, too.

Jean_'s picture

(post #53577, reply #8 of 19)

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Glad this forum is going again even if only part way. I have to report how much I love my Krups ice cream maker. I've made Lemon and Strawberry sorbets and both were very good, although we like the strawberry best. I will try the same recipe with other fruits soon.

Nancy, did you ever get the recipe with wine?? I'd still like to have that if you can get it for me. TIA

mangia!'s picture

(post #53577, reply #9 of 19)

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Hi Jean! I asked my brother for it, and he has misplaced it temporarily, and is looking. I expect to receive it soon. Once I do, I'll be sure to get it to you!

Pierre's picture

(post #53577, reply #10 of 19)

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I finally purchased a cuisinart ice cream maker two days ago.....I'll probably give it a try tomorrow if I get the opportunity....I'll keep you up to date!

mangia!'s picture

(post #53577, reply #11 of 19)

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All right, Pierre! Congratulations! Have fun!

Jean, I got the recipe from my brother. HOWEVER, he didn't do what it says, and can't quite remember what changes he made. I'm posting it as the original recipe was, with notes about what he thinks he did.

WINE SORBET

*2 Tbs. gelatin
*2 cups cabernet sauvignon
*1 cup sugar
*1 cup water
*2 Tbl. lemon juice
*2 egg whites

Soften gelatin in 1/4 cup cabernet. Boil sugar and water for 10 min. Add gelatin, remaining 1 3/4 cup wine & lemon juice to syrup & stir.
Put in refrigerator tray & freeze to mushy consistency. Place in chilled bowl & beat. Fold in stiffly beaten egg whites and finish freezing.

Here's what he thinks he did: Skip the gelatin; mix everything else; and freeze in an ice cream maker.

This is nice served with red seedless grapes that have been frozen whole.

If you make it, let me know what YOU did! I know it was good. Sorry I can't be more precise!

Jean_'s picture

(post #53577, reply #12 of 19)

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Thanks to your bro for digging up the recipe and to you for posting it. I can't wait to try it. (First I have to go buy some cabernet sauvignon, DH doesn't let that set around unopened, and once opened, it's gone!)

Pierre's picture

(post #53577, reply #13 of 19)

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I made caramel ice cream (my favourite) and it turned out beautiful!

mangia!'s picture

(post #53577, reply #14 of 19)

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All right, Pierre! Way to go!

jill's picture

(post #53577, reply #15 of 19)

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I have a krups and I love the way it makes ice cream, my boy friend also bought me a second hand ice cream recipe book called the joy of ice cream by Mathew Klien. The sorbets are divine but the ice cream comes out to fatty, I don't like the layer of fat on the hard palate when eating the ice cream.
Any suggestion or recipes??
Also the creams marketed in Australia are single or double cream, no such thing as half and half cream, I can make it by mixing milk into the cream though.
jill

Rebecca_Mills's picture

(post #53577, reply #16 of 19)

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I have a Simac Magnum Plus ice cream maker. It is a more expencive model, but it was a birthday present. I can't complain!!

I am expecially interested in more ice cream recipes. I have made some wonderful custards and sorbets. I have had problems with the ice creams though. They have been delicious, but a wierd thick fatty film ends up on your palatte. Gross! I am not sure what to do about this, so I have stopped making anything with cream, heavy or light. I use whole milk and it has been fine. I would like to have a solution for this problem though.

To Jean, I would love to have your sorbet recipes.

Pierre, I would love to have your caramel recipe.

Nancy, thank you for the Wine Sorbet. Hopefully I will be able to try it this weekend.

Cooking_Monster's picture

(post #53577, reply #17 of 19)

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Try going here, it's an old FC article on ice cream kindly scanned and posted by sanderson. I promise the recipes will not disappoint you!

< Obsolete Link > sanderson "Ice Cream maker" 5/27/00 9:06pm

Jean_'s picture

(post #53577, reply #18 of 19)

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Rebecca M. Recipes coming via email..Jean

Rebecca_Mills's picture

(post #53577, reply #19 of 19)

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Thanks Jean! They look fantastic. Maybe this weekend I will have news to report! I can't wait to get started on this.