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Posts Tagged ‘Home Made Ice Cream’

Not such a long time ago, people used to go out for ice cream. Then you could get tubs of ice cream readily in stores and shops to take home and eat. Then all sorts of companies like Ben & Jerry’s start unleashing quirky (and some would say downright dangerous) varieties onto the market.

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Well it’s come a full circle now and people can make their own home made ice cream. They can even get books of recipes for famous varieties from ice cream luminaries like Ben and Jerry. If making ice cream at home sounds like something you’d like to do, the first thing you need to do is determine which of the home ice cream makers you need. This article will review the main types of ice cream makers and give you a better idea of what you need to make ice cream. 

There are really 3 kinds of ice cream maker. The old fashioned maker is slightly more complicated than the more modern types because everything was pretty much done manually.

The process needed to make ice cream is to gradually freeze a mixture of cream and other ingredients whilst aerating the mixtures at a constant pace. The aerating process ensures that the ice crystals are not to big and the ice cream has a soft and consistent texture. This double process of freezing and aerating is done in a cold environment with some kind of paddle churning the mixture.

The older machines (and retro inspired machines of today) use a manually churning process. This is simply a handle that allows the ice cream maker (person) to turn the paddle in a vat or bowl where the mixture resides.

The vat or bowl is surrounded by a coolant. This generally has to be added by the maker whenever they want to make some ice cream. Hand churning will work but it could take longer than new machines and the consistency may not be as good.

The more contemporary machines use an electric motor to perform the churning. This is an easier way to make ice cream but obviously uses elctrical power to operate. With modern ice cream machines there are two cooling methods (or freezing to be more precise) for the ice cream.

The first uses a double insulated bowl which contains a coolant in between the two surfaces. This coolant has to be frozen solid before you can start to make the ice cream. The biggest problem with this system is that the coolant needs to be frozen and this can take many hours (approximately 8 hours for most machines). And if you only have one bowl then you have to refreeze it each time you want to make a new batch. However these types of ice cream makers are generally far cheaper than the other type.

The other type have a dedicated refrigeration unit or freezer in the machine. This allows you to make ice cream, with no pre-preparation time required, in under half an hour. These types of machines are more popular in large establishments like restaurants or shops, however some high end models are also suitable for the home. Obviously these types of machine are more expensive than any of the other machines and is often more likely to be found in a restaurant or such like.

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