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Jun 8, 2005 07:36 AM

ice cream machines

  • c

thinking about getting my husband one for Fathers Day. Does anyone have any recommendations?? Thanks!!

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  1. There was a discussion about home ice cream makers on May 20-21. See link, or search the "current & recent" field.


    1. I have a Krupps. Its a small one, makes a little over a quart at a time. You have to put the bowl into the freezer for a couple (or 1) days to freeze it, as well as freeze it overnight before you use it.

      2 Replies
      1. re: xxx

        I have a Krups, too. It works fine, no problems.

        1. re: xxx

          We have the same one. I agree that you have to put it in the freezer for awhile after the machine is finished. However, we've recently started doing a "Coldstone Creamery" and mixing in cookies, candy bars etc. before putting the ice cream back in the freezer.

        2. I'd advise against one, especially if the potential recipient loves ice cream. My wife and I got one for our wedding and have used it a few times but always with less than stellar results. Of course, this could as well be a function of our skills w/ using the machine as much as being a problem with such home-made anything ventures. We both really love ice-cream, are snobs about it truth be told, but even keeping our frozen-treat-elitism in check find that it just ain't that good.

          Best of luck though.


          1 Reply
          1. re: Chalmers

            I don't think it is possible to make homemade ice cream that is as creamy as storebought like Ben and Jerry's. I think commercial freezers freeze the ice cream much more quickly than kitchen freezers and minimize the formation of water droplets which make the ice cream icy.

          2. If I remember correctly, you can go onto (affiliated with Cook's Illustrated) and check out their equipment ratings. I think the ice cream makers article is still accessible to the general public.

            1. We have a Krups - the usual $49 model - with the bowl you freeze but a plug-in motor. It makes great ice cream, most recently lemon ice, strawberry sorbet and strawberry ice cream. When the ice cream/sorbet gets as hard as it is going to get in the Krups it still needs about 45 to 60 minutes more in the freezer to firm up. We got it as a gift along with Williams Sonoma's book Ice Creams & Sorbets - a good reference which we have taken ideas from for endless variations.