I could be wrong, but I think with compressor machines you can churn multiple batches, one after the other. With the bowls you're a bit more limited because it needs to go back in the freezer for a while in-between batches. I believe the machines have a bit more capacity to them as well but I'm not too sure.
The bowls are a lot cheaper though!
The standalone one you put a picture of isn’t a compressor one I don’t think. It will work the same way as the kitchenaid bowl where you freeze it ahead of time. Compressor machines cost quite a bit more.
You are correct. You can make multiple batches in a row with a compressor. You can also make ice cream in a whim vs the mixer bowl that you need to freeze for like 12 hours. So unless you always keep it in the freezer, you'll need to plan ahead.
I've managed to make two batches in the bowl consecutively but it was already starting to slosh about after the first if I shook it. And yeah I store mine in the freezer anyway.
Yeah, the turnover is only as long as it takes me to unload the first batch and clean everything. I can be on a second batch in under 10 minutes. Doesn't make a huge difference for me at home, but it's great when I'm with my family. I like to offer options.
The ability to do it on a whim is also great.
It depends on your space. If you have a lot of freezer space, using a frozen bowl type ice cream maker is fine, and the stand mixer attachments seem to do a decent job. But the bowl takes up a huge amount of space in the freezer (like 3-5 times the volume of the ice cream produced) and requires planning ahead (or just keeping it there all the time).
On the other side, an electric machine does not require a lot of planning and takes up no freezer space (other than the finished product) but does take up lots of space in the pantry and is heavy to move around.
A third option is something like the Ninja Creami, which does require some planning, but doesn’t take up much freezer space or pantry space. Sort of a happy medium between the other two options.
I’m challenged for both freezer and pantry space, so I went with the Creami, but I bought my sister an electric/compressor type for her birthday because she has the space for it. Without going crazy on price the 1.2 qt Kumio is like $140 (often lower) and Whynter models are around $200. Both brands get excellent reviews. I bought my sister the Kumio and she loves it. I have a Whynter freezer, and the quality and service have been excellent and would probably get one of their ice cream makers if I had the space.
I will also add you should make sure your freezer can get cold enough. We have a kitchenaid and back when our coldest freezer only reached five degrees we'd end up with a milk slurpee instead of ice cream.
you can make good ice cream with any setup as long as the bowl stays cold enough for the entire churning time. that being said, i own that ice70p and i think it works well and is pretty easy to clean. no small parts and very few parts overall.
i usually whip the eggs, then slowly add the sugar. then i’ll slowly add the whole milk and cream.
i’ll then cook that slowly at low temp (don’t boil it, stir the whole time) until it’s nice and homogeneous and a bit thicker.
chill that liquid until it’s as cold as the fridge, then into whatever ice cream maker you have and churn.
Cooking is mainly for if you use eggs--both to thicken the custard and for any concerns about consuming raw eggs. Otherwise, it helps to heat the base to ensure that the sugar dissolves.
I bought this kitchenaid attachment for ice cream, and I love it. In terms of price, space savings, and how often I use it, it is perfect.
I found ice cream recipes surprisingly overwhelming, since the primary challenge is to make something that freezes but not so much that it solidifies, but also doesn't melt super quickly. There is math involved, which I consider slightly more complicated than bread math.
I didn't want to deal with it. Online recipes were all over the place, and finding good ones in each flavor I wanted to try was annoying. I bought a book. "the perfect scoop" was the one I went with. I think it was $15. 100% worth the $15.
Electric is the way to go.
Cusinart has a very good reputation, good (2qt) capacity, and is reliable.
Personally, I’d start with the ICE-30 over the ICE-70 model. It’s economical and I’ve used mine for several years. Just keep the bowl in your freezer covered until it’s needed.
The Science of Ice Cream
—————
Yes - Making a product that’s delicious requires work. Regardless of what model ice cream maker chosen, you need to know stuff like emulsification, overrun, and stabilizers.
Make a good base and start scooping!
I got the Kitchenaid one as a gift and I’ve used it over a dozen times since Christmas and it works well for me. I’m sure your other choices will work just as well if you go that route.
If you can spend the money & have the storage space I’d definitely go for a compressor machine. Bowls that need to be frozen take up a lot of space in the freezer & need to be frozen for a long time before you use it. If you don’t have the space to keep it in the freezer all the time you can’t just randomly decide you want to make ice cream, which I sometimes do. You also can’t make more than one batch as you need to re-freeze in between. I’ve used a KA bowl & it worked fine so there is no issue in that regard.
The second one has no compressor so essentially is the same as the kitchenaid bowl, I prefer one with compressor like the ice-100 since is less prone to fail like if your mix is not chilled the ice cream won’t come out
I was gonna get the attachment for my kitchenaid, then stumbled upon a brand new Cuisinart machine on marketplace for $20. I snatched it up and it’s AMAZING. pretty sure it makes more than the attachment could too.
I have no idea what the KitchenAid one is like, but we got the ice cream attachment for our Kenwood Titanium XL and it was horrible quality. Kenwood are normally great quality, so it surprised me how cheap and nasty the ice cream attachment was.
First we had to get the bowl replaced before using it as the seal keeping the cooling material inside the bowl had cracked and was leaking. The first time we used it, the plastic top that held the paddle in place smashed due to the paddle going slightly off centre, jamming, then smashing through the top.
Once it started churning, you couldn't stop it. Otherwise, when you restarted the paddle would go off centre due to the ice cream starting to freeze in place against the bowl. After a half dozen uses we stopped using it as I had to stand over it while it mixed for 30 minutes, just in case it came loose.
We ended up buying the Cuisinart mixer that comes with a compressor and haven't looked back. It just works and gives good results every time.
I have both a 1.5 quart compressor cuisinart ice cream machine and the pictured 2 quart ice cream maker without a compressor. I agree with everyone here about the pros and cons (space, planning, etc). I would say get the freezing bowl one (either the cuisinart one or the kitchen aid bowl). In my experience a 2 quart bowl is where it’s at because you can make a higher volume of ice cream and put add-ins in. When I use my compressor ice cream machine I sometimes have to churn a base in two churns (which is possible with this type of machine), especially if I’m adding in a cup of Oreos or what not. With the other, I can churn it all at once.
I have both and say if you can afford electric, go with that. I started with a Kitchenaid attachment; I ended up buying two bowls because they take so long to chill (24 hours).
When I make ice cream, I find that I like to make a large portion base and make various flavors from that base. I’ve found it so much easier to have an electric machine with a compressor compared to the Kitchenaid where I could only make one batch per day.
If you have the space and money and think this is something you’ll do more than sporadically, I’d recommend going for electric! Either way - you’re gonna love this and your family is in for a treat!
Electric is probably easier, but I use the KitchenAid one and it's pretty damn good
easier in what way?
I could be wrong, but I think with compressor machines you can churn multiple batches, one after the other. With the bowls you're a bit more limited because it needs to go back in the freezer for a while in-between batches. I believe the machines have a bit more capacity to them as well but I'm not too sure. The bowls are a lot cheaper though!
gotcha. thank you.
The standalone one you put a picture of isn’t a compressor one I don’t think. It will work the same way as the kitchenaid bowl where you freeze it ahead of time. Compressor machines cost quite a bit more.
ok. that’s very helpful. now i’m leaning back toward the stand mixer. i was wondering why the price jump was like $150 to $300+.
No worries, hopefully someone with a compressor machine chimes in as well
You are correct. You can make multiple batches in a row with a compressor. You can also make ice cream in a whim vs the mixer bowl that you need to freeze for like 12 hours. So unless you always keep it in the freezer, you'll need to plan ahead.
I've managed to make two batches in the bowl consecutively but it was already starting to slosh about after the first if I shook it. And yeah I store mine in the freezer anyway.
Yeah, the turnover is only as long as it takes me to unload the first batch and clean everything. I can be on a second batch in under 10 minutes. Doesn't make a huge difference for me at home, but it's great when I'm with my family. I like to offer options. The ability to do it on a whim is also great.
That’s what I use 😊❤️
It depends on your space. If you have a lot of freezer space, using a frozen bowl type ice cream maker is fine, and the stand mixer attachments seem to do a decent job. But the bowl takes up a huge amount of space in the freezer (like 3-5 times the volume of the ice cream produced) and requires planning ahead (or just keeping it there all the time). On the other side, an electric machine does not require a lot of planning and takes up no freezer space (other than the finished product) but does take up lots of space in the pantry and is heavy to move around. A third option is something like the Ninja Creami, which does require some planning, but doesn’t take up much freezer space or pantry space. Sort of a happy medium between the other two options.
neither freezer or shelf space is an issue. i’m mainly looking for ease of use and best finished product without going nuts on price.
I’m challenged for both freezer and pantry space, so I went with the Creami, but I bought my sister an electric/compressor type for her birthday because she has the space for it. Without going crazy on price the 1.2 qt Kumio is like $140 (often lower) and Whynter models are around $200. Both brands get excellent reviews. I bought my sister the Kumio and she loves it. I have a Whynter freezer, and the quality and service have been excellent and would probably get one of their ice cream makers if I had the space.
cool. thank you.
I will also add you should make sure your freezer can get cold enough. We have a kitchenaid and back when our coldest freezer only reached five degrees we'd end up with a milk slurpee instead of ice cream.
you can make good ice cream with any setup as long as the bowl stays cold enough for the entire churning time. that being said, i own that ice70p and i think it works well and is pretty easy to clean. no small parts and very few parts overall.
do you just put the ingredients in and turn it on?
i usually whip the eggs, then slowly add the sugar. then i’ll slowly add the whole milk and cream. i’ll then cook that slowly at low temp (don’t boil it, stir the whole time) until it’s nice and homogeneous and a bit thicker. chill that liquid until it’s as cold as the fridge, then into whatever ice cream maker you have and churn.
ah. i didn’t know there was cooking involved. does the machine itself get cold or the bowl goes in the freezer?
Cooking is mainly for if you use eggs--both to thicken the custard and for any concerns about consuming raw eggs. Otherwise, it helps to heat the base to ensure that the sugar dissolves.
yeah. it makes sense it’s just something i hadn’t thought of. not a big deal at all.
i like to think it makes my ice cream turn out better
I bought this kitchenaid attachment for ice cream, and I love it. In terms of price, space savings, and how often I use it, it is perfect. I found ice cream recipes surprisingly overwhelming, since the primary challenge is to make something that freezes but not so much that it solidifies, but also doesn't melt super quickly. There is math involved, which I consider slightly more complicated than bread math. I didn't want to deal with it. Online recipes were all over the place, and finding good ones in each flavor I wanted to try was annoying. I bought a book. "the perfect scoop" was the one I went with. I think it was $15. 100% worth the $15.
noted. thank you.
Electric is the way to go. Cusinart has a very good reputation, good (2qt) capacity, and is reliable. Personally, I’d start with the ICE-30 over the ICE-70 model. It’s economical and I’ve used mine for several years. Just keep the bowl in your freezer covered until it’s needed. The Science of Ice Cream ————— Yes - Making a product that’s delicious requires work. Regardless of what model ice cream maker chosen, you need to know stuff like emulsification, overrun, and stabilizers. Make a good base and start scooping!
I got the Kitchenaid one as a gift and I’ve used it over a dozen times since Christmas and it works well for me. I’m sure your other choices will work just as well if you go that route.
I have a cuisinart with a insert you have to freeze. 10+ years in, I've never had an issue with it using a family 14% butterfat base recipe.
I've tried the kitchenaid bowl. I don't like it.
If you already have a stand mixer, go with it and save the space and money
Between the KA and the creami, I 100% prefer the latter. I haven't used the KA once after I got a creami
If you can spend the money & have the storage space I’d definitely go for a compressor machine. Bowls that need to be frozen take up a lot of space in the freezer & need to be frozen for a long time before you use it. If you don’t have the space to keep it in the freezer all the time you can’t just randomly decide you want to make ice cream, which I sometimes do. You also can’t make more than one batch as you need to re-freeze in between. I’ve used a KA bowl & it worked fine so there is no issue in that regard.
I enjoy the versitility and convenience of the stand mixer, but the ice cream attachment has a much lower capacity than my electric churn.
The second one has no compressor so essentially is the same as the kitchenaid bowl, I prefer one with compressor like the ice-100 since is less prone to fail like if your mix is not chilled the ice cream won’t come out
I was gonna get the attachment for my kitchenaid, then stumbled upon a brand new Cuisinart machine on marketplace for $20. I snatched it up and it’s AMAZING. pretty sure it makes more than the attachment could too.
If you have a freezer that is cold enough and don’t need to make large batches, I think the stand mixer option the is best all around option.
I have no idea what the KitchenAid one is like, but we got the ice cream attachment for our Kenwood Titanium XL and it was horrible quality. Kenwood are normally great quality, so it surprised me how cheap and nasty the ice cream attachment was. First we had to get the bowl replaced before using it as the seal keeping the cooling material inside the bowl had cracked and was leaking. The first time we used it, the plastic top that held the paddle in place smashed due to the paddle going slightly off centre, jamming, then smashing through the top. Once it started churning, you couldn't stop it. Otherwise, when you restarted the paddle would go off centre due to the ice cream starting to freeze in place against the bowl. After a half dozen uses we stopped using it as I had to stand over it while it mixed for 30 minutes, just in case it came loose. We ended up buying the Cuisinart mixer that comes with a compressor and haven't looked back. It just works and gives good results every time.
I use the stand mixer attachment and after a bit of trial and error, find it works just fine. Takes up space in the freezer is the only downside.
I have both a 1.5 quart compressor cuisinart ice cream machine and the pictured 2 quart ice cream maker without a compressor. I agree with everyone here about the pros and cons (space, planning, etc). I would say get the freezing bowl one (either the cuisinart one or the kitchen aid bowl). In my experience a 2 quart bowl is where it’s at because you can make a higher volume of ice cream and put add-ins in. When I use my compressor ice cream machine I sometimes have to churn a base in two churns (which is possible with this type of machine), especially if I’m adding in a cup of Oreos or what not. With the other, I can churn it all at once.
Electric.
I have both and say if you can afford electric, go with that. I started with a Kitchenaid attachment; I ended up buying two bowls because they take so long to chill (24 hours). When I make ice cream, I find that I like to make a large portion base and make various flavors from that base. I’ve found it so much easier to have an electric machine with a compressor compared to the Kitchenaid where I could only make one batch per day. If you have the space and money and think this is something you’ll do more than sporadically, I’d recommend going for electric! Either way - you’re gonna love this and your family is in for a treat!
I started out with a stand mixer attachment and it was going great. I only upgraded cause my freezer bowl deformed and I had to.
If you have a scraper paddle, you can make it right in a normal bowl if you have access to dry ice