3/23/2023 0 Comments Trebs ice cream maker![]() You can clean the dome by freeing it from two retaining buttons, but these feel flimsy, like you might not want to free that lid too many times. And the smaller footprint and lighter weight makes the Cuisinart much easier to store.ĭimensions and weight: 8.78x7.51x10.59 inches 5.08 lb.Ĭleanup: Very easy, though some of the ice cream mix will invade the dome that houses the motor. If you don’t mind having to pre-freeze the cylinder, we have no doubt you’ll be happy with this machine. Still, the difference in the quality of frozen confections the Cuisinart turned out compared with our top pick is small, while the price difference is not. The sorbet was a bit icier and less perfectly consistent than that made by the Whynter and Breville (both compressor-style machines), but that was easily remedied by dragging a spatula around the sorbet to smooth out some of the ice mid-churn.Īs with the Amazon Basics model, a thin layer of both the ice cream and the sorbet remained frozen to the sides of the cylinder, which is a waste. This was true both immediately after production and after we froze the ice cream and sorbet overnight. We really liked the consistent, creamy texture of both the sorbet and ice cream that came out of the Cuisinart. Where to buy: Amazon, Home Depot, Target, Walmart ![]() Time: 14 minutes for sorbet 17 minutes for ice cream (not inclusive of cylinder freezing time). Type: No compressor (requires pre-freezing).ĭimensions and weight: 9.5x9x11.25 inches 11 lb.Ĭleanup: Very easy, though a little mix got into fiddly joints and crevices. It’s also heavy and large, so you’ll need ample room to store it. When it’s placed on a countertop, you may be adding ingredients blind (unless you happen to be very tall yourself) and after the ice cream is done, extracting the paddle is relatively awkward because of that height. While it’s easy to operate, the unit is very tall. Lastly, the wide basin shape makes it easy to scoop out your ice cream after the Whynter has finished. The Whynter also comes with a few very handy modes: One pre-cools the unit and your mix before production, so that it’s the right temperature to yield the proper consistency another lets you keep ice cream cold in the machine after making it and will keep the paddle churning, to maintain the same smooth consistency and ultra-creamy texture you get right when the machine has finished producing a batch, even when you scoop later. The ice cream, especially, was well aerated and, unlike the product made by some other machines, stayed that way even after being stored in the freezer overnight. The Whynter is simple to operate and made the smoothest sorbet and ice cream of all the units we evaluated. ![]() Where to buy: Amazon, Home Depot, Walmart Time: 33 minutes for sorbet 37 minutes for ice cream. Type: Compressor style (no pre-freezing required).ĭimensions and weight: 10.75x12.5x14.25 inches 24.25 lb.Ĭleanup: Fairly easy, with a removable basin and a simple-to-scrape wand. They also take plenty of muscle to move, but I suppose you could count that as a workout to earn your frozen reward. But convenience and performance come at a price: These machines are much more expensive than those that require pre-freezing, and they take up more counter and storage space. ![]() We found that the units equipped with compressors produced the smoothest product. With these there’s no need to plan ahead: You could decide in the afternoon that you want to serve ice cream after dinner and pull it off without a hitch. ![]() The second type is outfitted with a compressor that cools the liquid, eliminating the need for freezer space and time. These models require freezer space and don’t allow for much spontaneity, but they are relatively small and inexpensive and can make top-notch frozen treats. One requires you to pre-freeze the container in which the ice cream is made for at least 24 hours (or, in the case of one of the products we evaluated, you pre-freeze the actual mix). In general, there are two main types of home machines. Eventually, all of the liquid turns to a solidified confection. The details may vary somewhat from machine to machine, but most of them operate in essentially the same fashion: You pour in a liquid base (cow’s milk, nut or oat milk, yogurt, water, or juice and other flavorings) which is churned by a wand that also scrapes the ice that accumulates on the sides of the basin. First, a note on how ice cream machines work. ![]()
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