![]() ![]() Not accounting for the time required to chill our base and freeze the canister, this is the fastest to churn ice cream to a proper soft-serve consistency, in 20 minutes flat. If you’re the type to make ice cream often, you might create dedicated freezer space for your canister, and it may even be worth investing in an extra freezer bowl for double-batch occasions. And like those, it must be frozen thoroughly-for 24 hours or more-before you can start churning. The base is surprisingly lightweight-in fact, the only relatively heavy part of this machine is the canister, which is the case with all canister ice cream maker models. The clear cover is easy to peer through to monitor the progress, with an opening wide enough for adding mix-ins. The base of the machine rotates the canister, the plastic cover holds the bowl and dasher place, and with no timer on the machine you’ll churn for as long as your recipe instructs. And once your ice cream base is chilled and the canister thoroughly frozen, you’re just one flip of a switch away from churning. The interface includes just a single switch that turns the motor on and off. The machine consists of just four parts: the electric base, the canister bowl, the dasher (the technical name for the paddle that helps churn the ice cream), and a clear plastic cover. ![]() Compressor-style ice cream makers typically start at around $250 and go up steeply from there. ![]() But they’re quite heavy and all the convenience comes at a cost. ![]() There are several advantages to these types of machines-they have fewer parts, you don’t have to plan ahead by pre-freezing your canister, you can churn one batch after another without any interruption, and being a high-end appliance, they typically make great ice cream. They’re fitted with a refrigeration compressor that uses a coolant to freeze the ice cream as it churns. These types of machines are generally less expensive, with great options (such as our top pick) costing around $50.Ĭompressor machines, on the other hand, require no pre-freezing of the parts. The easiest test is to give the canister a quick shake if you hear any sloshing at all, it’s not ready. With these machines, it’s absolutely critical that the canister be thoroughly frozen, for 24 hours or more, because it’s this frozen bowl that actually chills the ice cream, frozen yogurt, or gelato during churning. The mixture inside the bowl freezes at a lower temperature, stays frozen longer than plain ice. The canister is heavy, made of aluminum and plastic to seal a nontoxic saline solution (similar to an ice pack) inside the lining. But while no-churn ice cream recipes-in which whipped cream is typically folded into a custardy base before freezing-have become popular, if it’s the dense, smooth texture of the really good stuff that you’re after, you’re absolutely going to need an electric ice cream maker (the rock salt method that you’ll find online is really only for nostalgia purposes and middle school science classes).Ĭanister-style machines are typically made up of four parts: a base that includes the motor, a plastic cover, a dasher or paddle, and then a canister that holds the ice cream base while it’s churned. Start scrolling ice cream recipes and you’ll likely find that what they all have in common is that they’re pretty short: They typically require only a few ingredients, a saucepan, a whisk, a mixing bowl, and time to chill in order to make your base. But freshly churned homemade ice cream is an underrated trick in the home cook’s playbook, and it’s much easier to do than you might realize. Yes, the store-bought kind has its charm and place, such as enjoying directly from the pint while binging Netflix, or as a casual dessert plopped on the table at the end of a dinner party with a handful of dessert spoons. One of the great things about ice cream making-among many-is how easy it actually is. ![]()
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