HOME > Chowhound > Cookware >

Discussion

NY Times Article Ranking Ice Cream Makers with Compressors

  • 7
  • Share

Hi Chowhounds - NYT came out with an article ranking ice cream makers with compressors a couple of months ago. Unfortunately, it is now archived and I must pay to get a copy. Does anyone have the text of this article handy? Thank you!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I'd love to see that article as well. What's the difference between a regular electric ice cream maker vs. the more expensive compressor types?

    2 Replies
    1. re: Ora

      The difference is that the compressor ones are basically small, self-contained freezers (your fridge and freezer also have compressor motors) whereas the other kind have bowls that have to be chilled in the freezer, usually for 24 hours. The compressor models are much, much more expensive--you're buying a freezer--and very inefficient in energy terms since they're small, which means high surface area-to-mass ratio. Unless you're regularly gripped by an unexpected, irresistible impulse to make ice cream RIGHT NOW, I'd get a nice $40-50 Cuisinart model, or the ice cream maker attachment for a stand mixer. For an extra $25 or so you can get a spare bowl so you can make another batch without re-freezing the bowl from the first batch; you'll still have a lot more money left in your pocket than if you invest in the compressor type.

      1. re: rootlesscosmo

        hmm, I see. Cuisinart it is...

    2. Folks, we don't allow another site's copyrighted material to be reprinted here in its entirety, even if it is attributed. Best thing to do if you want to cite a recipe / web article is to provide a link the source material.

      Thanks for keeping us out of legal hot water.

      1. Every public library in New York State offers a database called Custom Newspapers that has the full text of The New York Times going back to 1995 and is updated daily. All you need is your local library's website and a library card. Look for a link for databases or electronic resources or something like that. I found the article I think you're after - the title is "Churning Out Ice Cream Till the Sundae After Next." Just find Custom Newspapers and search for that title. If you you don't live in New York State check your local library anyway - they may have that database or another with full text to The New York Times and tons of other papers.

        1. Thanks guys this post was exactly what I was looking for I wanted to pick up the cuisinart 1 1/2 quart model but really just needed a nudge away from spending hundreds on a compressor model. I'm going to pop on my librarys website and check out that article right now.

          1. Guys, I really have to tell you (and I've got a Cuisinart sealed-bowl type and use it from time to time) that an ice and rock salt machine gives you superior texture, the machines can be cheaper (Target had one for $16 but White Mountain machines can approach $100) and you can repack them and freeze different flavors all day long or make ice cream without 24 hours of advanced preparation.

            The sealed bowls take up a lot of freezer space. I know you can get a second bowl to make a second flavor, but I don't know anyone who has a full empty shelf in their freezers for keeping two of these things ready to go. Meanwhile, I find these machines very messy to unload because as soon as you remove the dasher the custard is freezing directly on the bowl. You either end up wasting a lot of what should be ice cream or have to dig it all out of a relatively small space and then end up with ice cream with hard-frozen flavored ice on top. Secondly, the dashers are simply a sweep blade that continually removes the frozen custard from the sides of the bowl. A traditional dasher is a waffle-shaped deal that does that AND aerates the mass of the custard as it churns. But then maybe you want more of a gelato than ice cream. The sealed bowl types make something more like dense gelato.

            You can run the brine type machines outside or you can run them in your sink. They take more storage space but they give you more of why you're making your own. I, personally, don't find them any messier — it's just a question of cleaning up the canister and dasher or cleaning up yourself.