Ice cream makers (household) with own refrigerant system

[mathewhebailey0]

Any heard of a household ice cream maker with own refrigerant system? I have found something like that online that someone repaired. It's made by Gaggia,which currently is part of Philips,known for their espresso makers. It has the typical condenser/compressor & evaporator arrangement & the condenser fan motor being a small DC motor. I don't know if there are other household ice cream makers that are similar other than the commercial ice cream makers seen in restaurants & elsewhere.

 

[mrb627]

Oh Yeah

Cuisenart and Breville both have one.
Sunpentown also.

Malcolm

 

[mrb627]

Oh Yeah

Cuisenart and Breville both have one.
Sunpentown also.

Malcolm

 

[cfz2882]

Italy

i have seen a few different designs of these-always made in Italy-I have one that says something like"gelattio"on it.On my unit the condenser airflow is provided by a squirrel cage blower on the DC dasher motor.Mine was made in 1986.

 

[artcurus]

Oh HELL no! $485???? The $541 is even better. For an ice cream maker that makes less than a quart per batch?

http://www.ebay.com/itm/like/252444072455?lpid=82&chn=ps&ul_noapp=true

I think I'll stick with my 1970's Sterling/Richmond Cedar Works 6 quart freezer.

http://www.ebay.com/itm/Wooden-4Qt-Sterling-Electric-Ice-Cream-Freezer-Maker-Complete-Working-/222143832812?hash=item33b8cde2ec:g:stYAAOSwMNxXVaMm

 

[maytagbear]

America's Test Kitchen

currently likes the Breville, but it's 400.00

Since I became lactose intolerant, I don't make many frozen desserts any more, but when/if I do, I am going to stick with my Donvier pre-frozen manual.

Lawrence/Maytagbear

 

[mikael3]

We’ve had one for several years and we love it.  I’m at the office and I can’t remember the brand, and I also can’t remember what we paid for it.  It was probably $300, more or less.

 

No matter how long you run the machine, the ice cream or sorbet never freezes beyond ‘soft serve’ consistency, but that’s enough to stop the ice crystals from forming.  Then it goes into the freezer.   I like to hold it there for about 2 hours, or maybe a little less, and then give it a vigorous stir-up before it freezes all the way.  That gives it a really light texture.

 

You can eat it right away, of course, but I prefer to wait.  I like it totally frozen.

 

[kb0nes]

I have a Cuisinart ICE-50BC and it does a darned fine job whenever I use it (which probably isn't enough to justify the counter space). I'd take one of these refrigerated units over the freezer chilled bowl models as I think they make finer grained desserts since they chill more gradually. They do cost a few hundreds of dollars though

 

[cuffs054]

I got my Wolfgang Puke (copy of Cuisinart above) from Overstock years ago. It does do a good job, but is loud!

 

[mikael3]

Wolfgang Puck.  That’s the one we have.

 

I suppose it’s somewhat noisy, but it’s a lot quieter than the very old salt-and-ice electric that we used to have.  That thing would wake the dead.

 

In all honesty, I would totally have stuck with that old contraption, but we had to make a special trip for ice every time, and that meant we didn’t make ice cream very often, and pretty soon that meant we didn’t make it at all.  So for us, getting the compressor-type model was the perfect choice.

 

[mattl]

I've had one since the late 80's, use it occasionally.  It does a great job and quickly.  My issue as of late is the bowl release handle was cast metal and broke.  I've come across 3D plans to rebuild it, but have not bothered yet.  Really do not need the extra calories.

 

As a side not I believe our old friend Kelly also had one and posted on it years ago.

 

[kimball455]

Hi from Cool Cape May New Jersey ... but, for the next seven or so days it is not going to be all that cool so time for some Ice Cream

I have the Cuisinart ICE-50BC too. Got it refurbished at Big Lots a few years ago for about 50% of the original list. I unfortunately do not remember what I paid but it was a bargan. Performs well but is a bit on the noisy side. Sometimes I put it outside on the picnic table and just run an extension. Really like it.

Harry

 

[vacbear58]

Gelato Chef

I have a Magimix Gelato Chef somewhat like the one pictured below (mine is an older model) which I find works well, with a couple of provisos:

Its heavy so make sure you can lift it easily or have the counter space to accommodate it 24/7. I find mine works best with custard based ice creams rather than 100% heavy cream based mixtures. Like Mike above, mine never goes beyond soft serve consistency so once its done it needs to be transferred to a plastic box and kept in the freezer. With any home made ice cream you need to put it in the fridge 30-60 minutes before serving to let it soften up a bit.

Al

 

[jeff_adelphi]

Lactose intolerant----

I have found that canned coconut milk, like used to make Pina Coladas, has enough fat in it that it will freeze up just like cream. I have made a very simple frozen "ice cream" using only a can of coconut milk and a can of pineapple, blended until smooth then frozen. Add a little rum and you have a frozen Pina Coladas.

 

[vacerator]

MMMmmmmm Gelato

is the best!