HOME > Chowhound > Cookware >
What are you cooking today? Share your food adventure
TELL US

best economical, small-quantity ice cream makers?

collegekitchen Jul 31, 2010 10:04 AM

It's about a gazillion degrees here in Atlanta and I'm dying to try my hand at some ice creams/sorbets (particularly after experiencing La Duree's rose sorbet last month). I'm only cooking for two maximum, so I just need something small and manageable, and preferably inexpensive. Any suggestions?

  1. m
    MillCreek Aug 8, 2010 09:42 PM

    If you have a KitchenAid mixer, you can get a freezer bowl and dasher that fits the mixer. I like mine.

    1. m
      mistysfinds Aug 5, 2010 02:58 PM

      I've found Cuisinart freezer bowl type ice cream makers at least twice at thrift stores, and my friend got one at a thrift store too. One of those things that don't get used in a lot of kitchens. Might want to try looking around.

      1. collegekitchen Aug 4, 2010 12:25 PM

        Sounds like a resounding vote for the Cuisinart. I'll definitely visit the cooking supply store and check it out. My only concern is freezer storage space -- I have a small freezer that might not be enough space for the bowl, which makes me wonder if I should be making ice cream at all??

        Anyway, it will have to wait until the next paycheck... I randomly decided to buy a dehydrator this week! (that's a whole other discussion....)

        1 Reply
        1. re: collegekitchen
          ted Aug 5, 2010 04:38 AM

          Think several places had sales in July after the 4th. Not so much now. You might check Tuesday Morning or be on the lookout for a Cooks Warehouse coupon on Scout Mob or elsewhere. Cheers.

        2. nofunlatte Aug 4, 2010 07:36 AM

          Adding my vote to the Cuisinart. Cheap and effective. And I regularly halve recipes, because I'm usually making ice cream/froyo for one or two.

          1. r
            RGC1982 Aug 3, 2010 06:27 PM

            I recommend the Cuisinart too, but I would also recommend buying an extra bowl and keeping them both frozen. For some reason, ice cream just can't seem to be a single flavor project around here.

            1. John E. Aug 1, 2010 05:52 PM

              I have a Rival 1.5 quart model, the kind where the bottom goes into the freezer. I bought it for $15 new at a close-out, overstock store. I have also seen them real cheap at thrift stores. Just make sure they aren't leaking (the bottom part that goes into the freezer can leak sometimes, I dropped mine and it would leak if I ever let come completely to room temperature) and make sure all the parts are there including the dasher.

              1. n
                Nyleve Aug 1, 2010 08:39 AM

                I picked up my Cuisinart (I assume the one Nocturnalbill mentions) at a resale shop for $15. I keep the freezer bowl in my freezer all the time, which means it's always available to make ice cream at the drop of a hat. It makes about 1 quart of ice cream in about half an hour. You don't have to fill it to capacity, though - so you can make half that amount if you prefer (but who can't eat a quart?). Downside: it takes up space in your freezer and furthermore the freezer needs to be one that gets really cold - so fridge-top unit might not do the trick.

                1 Reply
                1. re: Nyleve
                  b
                  Buckethead Aug 2, 2010 10:58 AM

                  I have a Cuisinart too, works great. I have the two-quart version but I believe the only difference is the size of the freezer bowl. The only problem with it is the noise, it's loud.

                2. ipsedixit Jul 31, 2010 12:15 PM

                  You don't need an ice cream maker.

                  You can easily make ice cream, esp. in small quantities, without the use of a special contraption. http://crafts.kaboose.com/ice-cream-i...

                  So, to answer your question, best economical, small quantity ice cream maker is a couple of good-sized Ziploc bags.

                  2 Replies
                  1. re: ipsedixit
                    collegekitchen Aug 4, 2010 12:24 PM

                    Ha! Oh, I know all about that method. Used to fill my summer afternoons as a kid with that. But somehow I always ended up getting saltwater into my ice cream. Maybe I shook it too hard??

                    1. re: ipsedixit
                      s
                      stomsf Aug 9, 2010 11:15 AM

                      We took your advice and tried the ice cream in a bag method this weekend. It worked great! Though first attempt it was just good at making chilled cream soup, we were just needing to wait a bit longer than the prescribed 5 minutes.

                      Our method that we found worked much better than shaking was to add a small amount of water to the ice/salt mixture, and knead the bag (gently!) on the countertop while rolled up in a dish towel. We double bagged the big bag to ensure we didn't get leakage.

                      No saltwater leakage (either to the towel or the ice cream) using this method, and a really nice consistency of ice cream product (read online the the kneading will keep ice crystal formation more uniform).

                      Thanks!!

                    2. n
                      Nocturnalbill Jul 31, 2010 11:16 AM

                      I'm fond of my Cuisinart model with the freezer bowl. Takes some planning with the need to freeze for 24 hours, but you can't beat 60 bucks and dependable. If memory serves, Williams Sonoma and a few of the other retailers even have them with double bowls now which is great for days when one flavor isn't enough.

                      Show Hidden Posts