Icecream maker advice

[alias_sqbr]

So lazyweb, as they say, anyone got advice on good brands and places to by an icecream maker? The only local place I can find that sells them at all (based on online catalogues) is Retravision, and they have off-putting names like "Crazy Scoops!".

I vaguely recall reading lizbyrd talking about getting one, but have forgotten the details.

Comments

[theducks.livejournal.com]

I'm sure Eliz will post more.. we have both the Sunbeam Frosty (http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pid=1194), which is a pre-freeze tub (RRP $54.95), and the Sunbeam Gelateria (http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pcid=8095&pid=1195), which is a table-top refridgerated unit (RRP $299.95). Both were gifts from Elizabeth's parents.

You'd think we'd like the Gelateria, but it's been a royal pain in the ass. We're onto unit number 3 or 4, I lost count. The compressors keep breaking, or something, because the outside of the tub will freeze solid and stop the mixer from working, and the inside will still be liquid. Even at the best of times, the ice cream is hot-day-soft-serve runny, and could be well improved by freezing for a few hours after it's been in the ice cream maker. Maybe if we had more kitchen bench space it could get better ventilation and get colder more evenly, but we've tried giving it quite a bit of space..

Compared with the Frosty, which is essentially a block of ice with a stirrer on top. It takes about 2 days to refreeze after use, and you pretty much have to keep it in the freezer, but if you only make the ice cream once a week, that isn't an issue. The ice cream it makes is a more ready-to-eat texture.

[alias_sqbr]

Huh. So I have a choice between a cheap one which works well, and an expensive one which doesn't.

OH GOD THE DECISION

:D

[ilumiari.livejournal.com]

http://www.dealsdirect.com.au/p/eurolab-1-4l-ice-cream-maker/ I have this one which looks almost like the Sunbeam one, just rebranded & cheaper. I've only used it a handful of times so far, it's not great for sorbet but icecream comes out perfectly.

[wintal.livejournal.com]

I have one of the 'freeze tub before use' ones. I really can't imagine there being a lot of variation between brands - it's so simple.

I find the trick is just to not overload the machine. I think mine's sunbeam 4 or 5 years old.

[alias_sqbr]

Just because something's simple doesn't mean it can't be screwed up, eg my parents seem to have an uncanny ability to buy substandard kettles :)

[alias_sqbr]

Hmm. On the one hand I was hoping to make sorbet, on the other hand unlike sophie-friendly icecream I can buy nice sorbet out.

[delicious-irony.livejournal.com]

I got a Sunbeam Frosty, and I have to tell you that it doesn't work a damn when it's a hot day. I had cold ice cream mixture with a few thicker bits of semifrozen cream. That's it.

Perhaps it'd work better in winter, you know, the most likely time to want ice cream....

As far as I can tell, the best thing to get for efficiency is a refrigerated unit that stirs AND freezes, as opposed to the prefreeze units like the Frosty, which is just an icepack with a mechanised stirrer. I have it on excellent authority that the Italian makes - like these (http://www.espressoimports.com/gelatomachines.html) ones, for example - are better than mere Sunbeam, but they tend to be almost professional/commercial grade, and are often priced accordingly.

As you'll most likely be going the sorbet route, you can avoid machines entirely with either granita recipes like this (http://www.cookingforengineers.com/recipe/35/Basic-Granita) one, or the blender route. Which is to make the ice cream, wait until it's frozen hard, then break into chunks which you turn into slush in the blender then refreeze for a softer texture.

YMMV. :P

[alias_sqbr]

I've made some very tasty granita in my time, but while my quest my be doomed I want icecream dammit. (I realise my main problem is that fact I can't have cream but a girl can try)