I thought that, since the mixing bowl is completely enclosed, this machine would churn the ice cream faster than any of the machines, but it ended up taking about 30 minutes to reach the right consistency. When you’re ready to churn, pour your base into the mixing bowl, cover with the motor lid, and switch the machine on. But that inconvenience is offset by the diminutive size of the mixing bowl on this little machine-we hardly noticed it was in the freezer at all because it took up barely any space.Īssembling the machine is pretty simple: The mixing bowl sits in a cup, and the paddle is inserted into the motor, which also acts as the lid. As with all of the canister models, the mixing bowl has to be stored in the freezer for 24 hours before churning. I wasn’t sure what to expect from this model since it was the smallest of all of the ice cream makers tested, but was pleasantly surprised at the performance. Most convenient ice cream maker: DASH My Pint Electric Ice Cream Machine Once I scraped the ice cream from the paddle, scooping the rest out of the bowl was a quick, easy process. Because the bowl is fairly shallow and wide, it was easy to pull the paddle out without spilling ice cream onto the counter. Ice crystals were present in both tastings but fairly minimal, giving the ice cream an almost perfect silky texture. It produced the best-textured ice cream of all of the canister models and was the quietest in this category. This was the fastest of all of the machines tested, churning ice cream to a soft-serve consistency in 20 minutes flat. The cover holds the paddle in place while the bowl spins. Once assembled, switch it on, and pour in your ice cream base.
Simply place the bowl on the electric base, insert the paddle, and put the cover on. Using this machine is as simple as its design. Something to keep in mind if you plan to make a lot of ice cream. Like every canister model, the freezer bowl has to be kept in the freezer for 24 hours before you can start churning. The latter holds the bowl in place and has an opening large enough to pour your ice cream base in, along with any mix-ins later, without spilling all over the countertop. The design is pleasingly simple, consisting of just four parts: the electric base, the bowl, the paddle, and a clear plastic cover. It feels like the prototype for every other ice cream maker of this size and style-at first glance the Hamilton Beach model I tested looks almost exactly like it. This ice cream machine is exactly what I picture in my head when I imagine an electric home ice cream maker. Churn speed seems to be one of the biggest factors in producing silky, creamy ice cream.īest ice cream maker overall: Cuisinart ICE-21 1.5 Quart Ice Cream Maker I wanted to know a little more about commercial ice cream production so I could know what to look for in ice cream makers meant for home use. Before getting started, I spoke with Aaron Cohen, owner of Gracie’s Ice Cream in Somerville, Massachusetts, my favorite local ice cream shop. So I screamed (I couldn’t resist) when I got the opportunity to write this article and test a bunch of ice cream makers to determine which were the best on the market. Personal anecdotes aside, New England does have a reputation for ice cream-we’re home to Ben & Jerry’s after all. I remember one winter my mom got one of those nostalgia-inducing hand-crank ice cream churns that we filled with ice and rock salt, then took turns churning outside in the bitter cold. During the hot summer months, my family would go to Wahl’s Dairy Port, a family-owned ice cream parlor in Bucksport, Maine, for sundaes and flurries, multiple times a week. Growing up in the northeast, there was no shortage of ice cream no matter the time of year.
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