rzdz@fluke.UUCP (Richard Chinn) (10/17/83)
re: ice cream makers In a fit of madness one day, I went out and splurged on a Il' Gelatio (the ice cream man) made by Simac. It wasn't cheap (~300). I love it. My waistline doesn't. The really neat things about the Simac are: 1. no ice or salt needed, the thing is self refrigerated. 2. holds about 0.5 gallon...just enough for myself, 5 hoovers, and some for the freezer. (the term hoover refers to an entity (human or otherwise) with the capacity to consume mass quantities of whatever at an alarming rate, ala a hoover vacuum cleaner) 3. convenience...I just plug it in, pour in the ice cream mix, and let it go. 20 minutes later: ice cream..... The Simac machines are available in most well heeled gourmet or kitchen shops. Now......does anyone out there in net.food.land have a *good* recipie for a real Italian gelato? So far, everything I have tried comes out tasting like ice cream. If you've tried gelato before, nothing else even comes close...If you haven't, and you are serious about ice cream....find someone who sells the stuff and try it. Usually, these gelato vendors sell the stuff by the scoop, because they make it on the premises, rather than say, finding it in a grocery store. suggested vendors: seattle wa area: The Muffin Man, Gepetto's, Procopio. san francisco: Gelato (corner Stanyan and Parnassus) As a counter-offer, I'll post a good no-cook ice cream recipie to net.foods. Rick Chinn tpvax:rzdz 206 356 5232
davidson@sdcsvax.UUCP (J. Greg Davidson) (01/08/86)
I'm interested in these new ice cream machines with built-in freezer units. Do any of them make ice cream comparable to what can be achieved with a hand-cranked machine using rock salt and ice? Also, does anyone know of *any* motorized ice cream machine producing ice cream of comparable quality? _Greg
rau@steinmetz.UUCP (01/09/86)
We have a Waring Ice Cream maker that does NOT have a built in freezer. It cost us $20 (discount store), uses plain ice cubes (2 trays), and table salt. It makes the best ice cream we have had outside the finest restaurants. (Yes, better than Ben&Jerrys, Haagin Daas, or any other non-gelati ice cream.) You plug it in and it stops automatically when done. Given that built-in freezer models cost $200 and above for the luxury of not using your own ice, the choice was very easy for us. We are so happy with this machine - and use it all the time to make fancy ice cream, sherbet, and sorbet from all kinds of fruits and flavorings. Lisa
slb@bbncc5.UUCP (Susan Bernstein) (01/11/86)
The Waring ice cream maker, simple and inexpensive (c $34), is still an excellent choice. It uses table salt and ice cubes. It is motorized, and makes 1/2 gal. Quality dependent on ingredients, of course, and amount of salt used (controls how fast it freezes).
warren@pluto.UUCP (Warren Burstein) (01/12/86)
I've seen three types of machines - old-fashioned tubs that you add ice to (crank or motor) - Italian machines with built-in freezer - Donvier hand crank Now I am convinced that I once heard of a machine that sits in your own freezer and churns the ice cream. How the power cord gets inside without breaking the freezer seal I don't know. That is what I'm looking for. I would never have enough ice around for the first type, the Italian machines are just too expensive for me to justify buying (especially when the last thing I need is to eat more ice cream :-) ), and the Donvier requires too much planning - you have to remember to put it in the freezer the night before. Does what I'm describing exist? Who makes it? Some friends have the Italian machine (the quart model, the one on sale at Zabar's only makes a pint) and say it works quite well. -- The Maxwell R. Mayhem Institute for Quandary Requiem and Maternal Sciamachy Accept no substitutes.
anita@utastro.UUCP (Anita Cochran) (01/13/86)
We have an ice cream freezer that works (with electricity) in your freezer and doesn't use ice or it's own freezer unit. It is made by "Salton" and comes in chocolate brown or strawberry pink. You make the mixture as normal, put it in the cannister along with the dasher, place the cannister in the machine and then place the machine in the freezer. The cord comes out through the flexible freezer seal. The cord has a protected stretch for this purpose and does not seem to alter the seal by very much so no problems with cold leakage. You plug in the ice cream machine and let it crank till it stalls (or 2 hours). We have used it many times and it makes ice cream which is as good as any other machine. The unit is not very large so it doesn't take up much room. Actually, this is its only drawback since it makes only 1 quart at a time and most recipes make a half gallon or more. As with all ice cream freezers, when the motor stalls, the ice cream is relatively soft but a few hours in the freezer takes care of that. We transfer it to another container at this point since when we didn't, it froze so solid in the metal container, it was hard to get out. I am not sure these gizmos are still made (ours is many years old) but I would highly recommend them. They were quite inexpensive ($20-$30 I think). -- Anita Cochran uucp: {noao, ut-sally, ut-ngp}!utastro!anita arpa: anita@astro.UTEXAS.EDU snail: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 at&t: (512) 471-1471
hweiner@gpp1.UUCP (herbert weiner) (01/15/86)
I purchased the Micro Professional Ice Cream Maker for $390 from Williams-Sonoma (415-652-9007) last summer (but they now list a different machine instead in their current catalog). The Micro Ice Cream Maker is controlled by a digital timer and thermostat (and thus can be used to store ice cream as well as freeze it). It has a capacity of 1.5 liters (I consider this barely adequate - I have made 2 quarts at a time in it, but it barely fits. I definitely would not buy a machine with a smaller capacity.) I also have a 4 quart ice cream maker which attaches to my KitchenAid mixer. This machine requires ice and salt, but the mixer does the cranking. Perhaps a comparison of the two would be helpful. First, neither of these devices can be considered portable. The instructions for the refrigerated unit specify that it must sit idle for 24 hours after it is moved to allow the freon to settle, to avoid damaging the unit. I do not intend to test this rule to see if they are lying. The refrigerated unit comes with a removable bowl, but I have found that the unit is most effective if the removable bowl is not used. As a result, the unit is somewhat difficult to clean - all the ice cream must be removed, and then the bowl must be cleaned with a sponge. In spite of its shortcomings, I love the refrigerated unit. I wouldn't think of going back to the ice and salt method. I still have the old unit, in case I ever need to make 4 quarts of ice cream at once, but suspect it would be easier to make two batches of 2 quarts each in the refrigerated unit. "The difference between adults and children is the price of their toys." Now, a recipe for the best (richest) chocolate ice cream I have discovered. This recipe is from the KitchenAid instruction manual. (Cooked ice cream is more trouble than uncooked, but it is worth the effort.) 2 oz (2 squares) unsweetened chocolate } Heat in a double boiler until the 2 cups milk } chocolate is melted. 1 cup sugar } Combine, then add to milk. Stir 1/8 tsp salt } until well mixed, then cook three 3 egg yolks, slightly beaten } minutes more (until bubbly at the edges). Remove from heat. 1 tsp vanilla extract Add to mixture, then allow to cool. (I have found that the most effective method is to place the pan in cold water.) 1.5 cups heavy cream Whip until cream holds its shape. (Do not whip too stiff, or it will not fold into the chocolate!) Fold in chocolate, chill, and freeze. -- Herb Weiner Coauthor of "Beyond Tacos Mexican Cuisine" Author of dessert cookbook yet to be written
lcliffor@bbncca.ARPA (Laura Frank Clifford) (01/16/86)
I received a Donvier ice cream machine for Christmas and have used it twice (banana ice cream, both times). It was extremely simple to use - a few cranks and lit it sit for about 20 minutes. The ice cream was great! I'd also be interested to know about making sorbet in this -- the recipe booklet that comes with it only mentions ice cream and sherbet.
friedman@asgb.UUCP (Jo Friedman) (01/21/86)
I'm sure everyone's heard enough about ice cream makers, but I just have to add my two cents worth. My husband and I got a 1 quart Donvier ice cream maker for Christmas and just love it! We've decided its the best brand we could have gotten because its the easiest. No messing with ice and salt, and only occasional turning. We store the freezer container in the freezer so its always ready when we are. BTW, my father-in-law pulled out an old ice cream maker he has that runs on batteries in the freezer. It was made by RONCO!