Ice Cream Machines

Ice Cream Machines

How many times did you go to the local store for a scoop of your favorite spring strawberry flavored ice-cream and they've sold it out? How many times did you catch yourself thinking about making your own ice-cream, with your own flavor? If that happened to you even once then you need to buy yourself an ice cream machine!

No, it's not some ludicrous idea and yes, they can be part of a common household. Coming in different shapes and sizes, with many types to choose from, these ice-cream machines will bring you one step closer to your own spring strawberry ice-cream flavor.

To help you choose the best type of ice-cream you want to make and the perfect amount you want to get, we've put a small list of ice-cream machine types and how they work.​

  • The manual machine is for people who like to say how they made ice-cream with their bare hands. This machine requires you full attention since it's fully powered by your own strength, but the good news is you don't need electricity to make it work. It is a great way to spend some quality time with kids on the weekends, but the only downside is that you need ice and rock salt to make it right.
  • The ice-cream machine with a pre-freeze bowl is common in a majority of households. It is a great machine that will provide you with high-quality ice-cream, but you'll need to make preparations for it a day before. It's great for family gatherings but can't fulfill your random ice-cream cravings. All in all, we had some great ice-cream from this one.
  • Ice-cream machine with the built-in compressor is a piece of art. First and the most crucial thing is, you don't have to pre-freeze it! Finally, you can have the ice-cream whenever you want and you don't have to prepare for it. The ice-cream we ate from this machine was phenomenal! The only setback is that you'll have to spend a bit more money for this one.
  • Gelato maker, also known as a soft serve ice-cream machine is a bit different from all others but still a great one. Making this type of ice-cream is the same as with all other machines, but the fun part is that you can serve it right from the maker since it has a built-in dispenser. Additionally, with this ice-cream you can serve all kinds toppings. We would definitely recommend this one for parties.
  • The last on the list is the old-fashioned ice and salt machine. These require you to freeze the bowl with ice, adding salt that will keep the ice from melting too fast. They can also be electric but chances are you will be whisking away by hand. That is why it is not a common household item. Too much work and clean up and there are so many alternatives out there!

Cleaning up these machines is simple and fast. It might be a bit troublesome if you want to clean the machine so you can make different flavored ice-cream, but we will provide you with some tips and tricks. For general cleaning, you will need clear warm water and some dishwashing liquid. If you're using an electric machine, turn it off and unplug, because you want to avoid additional freezing on the edges.

Clean the ice-cream remains with a soft sponge, let it dry and the job is done. Now the fun part, when you want to switch flavors in your ice cream maker and don't want to turn off you machine first you need to clean it from any ice remains. Use the same method as mentioned before but this time, add a bit of salt in the cleaning mixture to stop unnecessary freezing.​

Good ice-cream can only be good if you have proper ice-cream base. With it, you can add any kind of flavor and the final result will be the best homemade ice-cream.​

The base ice-cream recipe we recommend is:​

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ⅛ teaspoon fine sea salt
  • 6 large egg yolks

  • First, you need to mix all wet ingredients (cream, milk) with sugar, and salt. Stir it for 5 minutes on mild heat until sugar melts completely. Remove pot from heat. In other bowl, whisk yolks. While constantly whisking, slowly add a third of the hot cream into the yolks. When the mixture is nice and firm add it into the pot with the rest of the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain the mixture through a fine-mesh sieve into a bowl to avoid any lumps. Do not put mixture direct into a freezer. First, you need to cool the mixture to room temperature and then cover it and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer’s instructions. Serve it depending on your preferences.