Progress EK4390P Electric Ice Cream Maker, Reusable Homemade Gelato Machine, Compact Sorbet and Frozen Yoghurt Maker, 1.4 L Freezing Bowl, Frozen Desserts in 15-25 Minutes, Transparent Viewing Window

Product Information

Ice cream makers with built-in freezers aren’t as affordable as those with pre-freeze bowls but this model costs far less than the Cuisinart (below) and Sage (above) makers we’ve reviewed here. Its results were also incredibly good – taking only an hour to turn out perfectly churned, ready-to-serve ice cream that tasted far better than shop-bought. As you'd imagine, there are hundreds of ice cream recipes out there, but put simplistically, you're basically making a cold custard that you then put into an ice cream maker. As the mixer only needs to run on a slow speed to churn the ice cream, the noise while it’s in use is relatively unobtrusive. A smaller version of the 1.5-litre Le Glacier, this mini model is no less a churning champion. It’s the ideal size to squeeze into a busy freezer. It comes with advice and recipes to make sure every batch is the best it can be. It’s worth noting that all the recipes have been devised for the larger machine, however. So these will need to be reduced accordingly. Our other qualm is that, with its 1.4L capacity, it seemed slightly smaller than some other models; while our ice cream mixture fit in fine to begin with, as the machine whipped air in and the mixture began to expand, it came close to overflowing.

That fact is also illustrated by the way the machine makes ice cream; instead of the paddle moving in a circle, as it does in most ice cream makers, in the Cuisinart model it stays stationary while the frozen bowl spins around it, which looks extremely satisfying.Peanut butter and jam - a classic combo. Peanut butter is a great thing to mix into ice cream, as it somehow makes it even creamier. If your ingredients are not chilled, make sure to refrigerate the prepared mixture until fully chilled, before adding to the ice cream maker’s bowl. Flaws aside, the strawberry ice cream we made came out perfectly in 35 minutes and had a uniform soft scoop consistency that ripened well in the freezer. If you've ever had ice cream in a fancy restaurant, the machine most likely to have produced it is a Pacojet.

The recipe, while being a bit of a faff, creates a very good ice cream base and also gives you more specific instructions depending on what flavour you want to make, including some more out-there flavours like green tea and butterscotch bourbon. When it actually comes down to it, there are only a couple of benefits of buying an ice cream maker. Depending on which machine and recipe you opt for and which brand you usually buy, it’s probably not much cheaper than getting it from the shop, and it’s certainly more faff. As with all of the canister models, the mixing bowl has to be stored in the freezer for at least 24 hours before churning. That inconvenience is offset by the diminutive size of the mixing bowl on this little machine—we hardly noticed it in the freezer at all because it took up barely any space. Assembly is pretty simple. The mixing bowl sits in a cup, and the paddle goes into the motor, which also acts as the lid. When you’re ready to churn, pour your base into the mixing bowl, cover with the motor lid, and switch on the machine.

Sometimes less is more, but not when ice cream is involved! Instead of choosing between your two favourite ice cream flavours, you can enjoy both at the same time with our Double Pot Ice Cream Maker, making two pots of deliciously creamy ice cream, frozen yoghurt or sorbet in just 30 minutes.

Whether your best stand mixer is usually beating for baking or whisking for a fluffy souffle, this attachment and pre-freeze bowl will give it an extra dimension. It’s compatible with most of KitchenAid’s mixers. The drive slides over the hub where you’d usually insert a tool (though it takes a little effort at first), and this loosely connects with a paddle once the pre-frozen bowl has been twisted or lifted into place. The fact you need to pre-freeze also means that there's not much room for spontaneity (unless you store the mixing bowl in your freezer all of the time). The normal practice is to use an equal quantity of whole milk or half and half with the heavy cream. But since this is no normal ice cream. We are aiming to make the smoothest and creamiest mango ice cream, I am using only heavy whipping cream. While it's more effort than just nipping down to the shop to get a pint of Ben and Jerry's, you'll be astounded at the results. An ice cream maker is a countertop appliance designed to make homemade ice cream. There are two different types of ice cream maker: freeze-first and self-freezing. Which type is right for you depends on a number of factors, including budget and space.Always seal the ice cream container with one or two layers of foil to prevent any ice crystals from forming inside, on the sides of the container. There are a few things to be aware of however. The first is that the pre-freeze bowl is sizeable – on the plus side, this means you can make up to 1.9 litres of frozen dessert, so great for barbecues and parties, but on the downside, fitting it into your freezer can be a challenge.