I have the Cuisinart, sometimes you can catch a deal that offers 2 canisters instead of just 1. I have one in the freezer ready to go at all times. It makes great frozen desserts.
I have one too, I think it’s a great machine for a small family, I also must say good food comes done to good ingredients and a good recipe, the Cuisinart is perfect for what it does.
I have a Breville Smartscoop; I love it! Worth every dime! I make three batches, one after the other, I have enough to last at least a week. I use my natural sugar, fresh peaches, or strawberries, or a cooked vanilla custard! It is Awesome. I have had it two years now, still going strong, I highly recommend! You get what you pay for; this Company, this machine is meant for real ice cream purist.
Danielle Anderson do you have the space for a small chest freezer? I'm in a small trailer and I have a 5 cubic foot deep freeze, great for when meats go on sale.
@@danielleanderson6371 there is a technique where you take heavy cream, whip it to soft peaks, then add condensed milk and continue whipping until creamy stiff peaks, then fold in any toppings Then you freeze it. It's done.
There is another technique where you make normal ice cream mix following any recipe, then you put it inside a Ziploc freezer bag in the freezer until parts of it are frozen (not frozen solid) then take it out and mix it, and repeat until the ice cream is done
I have a donvier and I always have a cylinder in the freezer. Recently I got the Cuisinart and I like it. Same principle I wash it and put it right back in the freezer so I’m always ready with a backup cylinder as well. I just made black raspberry ice cream with berries from the yard and triple basil 🌿 peach 🍑
You forgot to review the most common ice cream maker. No freezing that canister. Just add salt and ice. They work well and can be found in thrift stores or online.
dictare I bought the upscale version of their winning Cuisinart from goodwill new and unopened. It retails new for $99.00, and I paid $14.99. I couldn't pass up that buy.
@@SpencerPullenPhotography Congratulations on your White Mountain. It does make the best ice cream, fine and smooth. I have both the electric and hand-churn motors but don't use it very often because I make smaller quantities
While growing up, we had a standard run of the mill electric ice cream maker that you use with ice and salt. I brought it with me when I moved into an apartment, and I made the occasional batch, but otherwise hadn't touched it for maybe the last 4 or 5 years. Then last August I decided to get a hand crank unit because, even though I'd never hand cranked ice cream before, I enjoy doing things by hand, and I'd wanted one for a few years. So I did some research and ended up purchasing the Immergood 6 quart model. In the 6 1/2 months I've had it, I've probably made about 30 batches (not all cranked by me, nor eaten by only me), which has been some of the best ice cream I've ever had. My sister loved using it, but she doesn't have the space in their freezer for all the ice required for each batch, so I bought the Lello 4080 Musso Lussino for her family. Having used both, I can say that they're both excellent pieces of equipment, but I get more satisfaction out of the Immergood. I don't know if the ice cream tastes any better since I put so much work into making it, but at least I burn off some of the calories that I end up putting back in when I eat all the delicious ice cream that it makes. 🙂
Lovin' my Cuisinart I bought last summer. It works great and the ice cream is so much better than most store bought, which is loaded with gums, carrigeenan and other stabilizers that have a slimy faux-creamy mouth feel. Once you know you can't unfeel it. Now I keep it pure & experiment with vanilla beans, black cherries, walnuts etc - so delicious.
And there you hit it! My ice cream is my own Nigerian Dwarf goat milk (very rich), back yard eggs, organic cane sugar, and real vanilla and cook the custard slowly. Like you said, better than store bought without all the garbage in it. I usually make vanilla and add flavors when ready to eat. I have learned there is a mouse of some sort in my refrigerator when I make chocolate. It somehow reduces overnight while it is cooking (and in the sink there is this bowl and spoon that held chocolate pudding).
Those are really small batches of ice cream. We still use an old fashioned, pour-ice-around-the tub, ice cream maker. 6 quart batches. But we have a large family.
@1990skelly true. I have the breville. It was an impulse buy, but it's one of the best ice cream decisions I've ever made. I can make batch after batch of ice cream in all sorts of amazing flavors with minimal effort.
@@extrovertedthinker I'm curious - what did you use before the Breville? I ask because I bought one a few months ago and returned it. I rarely return things, but it just didn't work for me. I'm sure it is wonderful for some folks and see its advantages (which is why I bought it) and certainly would not say negative things about it. Being able to repeatedly use it, without replenishing ice or changing bowls, is surely a plus.
You can also dip out half of your finished ice cream and add more mix to the bowl and have a "second" batch from the same "freeze." I do that all the time.
I started with the Cuisinart. However, making one quart at a time wasn't practical for us. I even bought multiple canisters and tried that. In the end, I got a 6 quart electric rock salt and ice, ice cream maker. Works just as well as well as the Cuisinart and I can even make batch after batch. It would be nice if ATK did a review of these kinds of ice cream makers as well.
You said you goat a 6-quart - did you get the White Mountain? I love mine though don't use it much because I usually make much smaller quantities so use my Cuisinart.
@@SpencerPullenPhotography It will for forever. I initially had the hand-crank model but also got the electric motor for it. The ice cream texture from it is much better than the others.
Honestly going for a cheaper compressor model sounds like it would be your best bet. Maybe those weren't as available 4 years ago, but it seems to be the best for making batches in bulk consecutively these days.
Hey I bought cusinart ice cream maker but I have bought the ice -21C but this link goes to ice-21 . I wonder it will effect performance. Do I have to return it or keep . If any one can help will be great .
I bought the Cuisinart one from Harbor Freight (used), but it came without the dasher. Sadly, the dasher including freight to get it to me as a spare part cancelled out the savings of buying a used one. Nevertheless, it's a great machine and I'm really glad to have it. Makes great ice cream and sorbet.
Yeah, I agree, they passed over so many other respected brands. Testing only two machines with self-contained freezer units? Gimme a break. This was not a useful and comprehensive review. I'm giving it a dislike.
Really would like to see an updated version of this since the one on the right has a version that chills itself and then there's the ninja creami as well
I have the Kitchenaid attachment. Last time I tried it, it wouldn’t freeze my ice cream. I’m not sure if I had too much vanilla in the ice cream or if there was a problem with the ice cream attachment.
It has to be pre-frozen for at least 24 hours. It also must be in your freezer (stand alone not refrigerator). It's best to keep it on the lowest shelf at the back where it is coldest. Its freezer bowl does not work as well as does the Cuisinart's.
I have 4 . all of them use Ice with salt added . 3 have electric motors one had a hand crank. you run the machine until the machine stops and you have ice cream
There are some pretty amazing electric turned ice cooked models available with advanced action paddles available. Any reason none of them were included? Definitely fit in the price range you guys included, ice cream as fast as you can clean and pour more ice around it ....
@@morehn couldn't find it on yt 😕 Just thought it would have been appropriate given the price range and the 24 hours freezer time concern for the canisters.
@@morehn found it. You were totally right, these guys and they did cross compare. If anyone else is curious www.cooksillustrated.com/equipment_reviews/1593-large-ice-cream-makers Note - you need a membership with them to actually view the results, but you can read the article and they distinctly favor the models shown in this video over ice chilled versions.
The problem with freezing the bowl firs means you have to do it over night They also has a big issue never keep it someplace warm. I left mine out in the garage and both bowls are now worthless. BTW mine was a cuisinart.So NEVER leave anyplace that can get hot ,it will ruin the chemicals that are inside the bowl and they will never freeze again.
What about the Kitchen Aid ice cream attachment, no mention was made about ant "bar" being in the way, even though the canister had to also be put in the freezer overnight first?
They rated the KitchenAid attachment "Not Recommended." Here's what they wrote: "For home cooks who already own a KitchenAid Pro Line stand mixer, this attachment is a tempting option. Our panel approved of its desserts, especially the “lush” sorbet, but quibbled with a few ice crystals. We also liked its speedy churning. However, the two-part paddle design was fussy and difficult to attach, and it was hard to fill the bowl without spilling. Its high horizontal blades got in the way of our thermometer and let clumps of sorbet or ice cream spin around on top unmixed, forcing us to stop the machine often to scrape down the bowl or take the mixture’s temperature."
ThePstjtt Perusal of reviews indicate the area around the lugs on the side of the bowl have a tendency to crack, allowing the freezing mixture to leak out. Mine has cracked and is leaking. I’ve broken out my old electric salt and ice model that’s at least 40 years old and am using it to churn out larger batches of ice cream. I very much doubt that I’ll replace the Kitchen Aid ice cream maker.
Well, I have an old one. Maybe it's better. But for them to complain that the blades get in the way of their taking the temp is absurd. No manufacture is going to take that into their product design.
I have used many different ice cream makers - the Cuisinart is, hands down, the best. I did buy the Breville a few months ago, kept it for a week, but returned it. For its size and weight, it made too little ice cream with the ice cream difficult to get out because of paddle design (without removing the paddle). One of the reasons I bought it was so I could make ice cream without needing to pre-freeze the bowl or have to have ice and rock salt. It is just too heavy to be vaguely portable though it made good ice cream; it also takes up far too much space which makes sense since it has it own compressor to freeze. If you store it other than where you will use it, you have to let it set for a couple of hours before you use it because of the compressor. I think my Cuisinart has me very spoiled. The old ice and rock salt models, available in hand crank and electric models, do very well. For larger quantities of ice cream, I have a White Mountain (also available in hand crank and electric with the head being interchangeable) which is heads above in the quality of the finished product because of its blade design and more complete churning of ice cream. The blades are stainless steel and much easier to properly clean and no chance of warping with excess use. White Mountain has been around since 1853 and introduced an electric model 100 years later. (I wish they had a freezer bowl model with the double blades! It would, however, be far too large for our freezers so not remotely practical.). The ice cream has a much finer and smoother texture than any of the others. As for the Kitchen Aid attachment, I love most of my attachments but not the ice cream maker attachment. It is much smaller than the Cuisinart and does not hold its "cold" as long. I bought one for my son and wife and one for myself. Fortunately, I used mine first and learned I did not like it so returned the unused one and gave the used one to them. Not knowing the difference, they like it as does my niece. It's fine for the very occasional ice cream, but not for high volume. Also, I don't want to carry around the KA so I can use it - the Cuisinart I can take to wherever I want and have had it outside on the table for potlucks. I have made ice cream since I was about 13 (only ice and rock salt then!) so that makes it over 60 years of yummy ice cream. That gives me a good overview of the different machines. For my usual everyday use, it is the Cuisinart all the way. I've also been able to make two complete batches in one by spooning out 2/3 of the first when its ready and adding more mix. It keeps cold long enough that even two hours later, the leftovers will still be frozen if left in the freezer bowl. Now, for the most important part - your recipe!!! The best machine in the world will not do justice to a poor recipe. I make custard-base ice cream because I like the extra richness and have made several flavors. Basically, I am saying if you don't care for your first try at ice cream, use a different recipe. Unless you go to the larger White Mountain, there will be no noticeable difference in your ice cream with any of the models. The Cuisinart is, by far, the most convenient because of storage and ease of cleaning. I leave my freezer bowl in the freezer all the time (make a lot of ice cream!) but space is not an issue because I can always put something inside the bowl in the freezer if I choose to. Soooo, with a find at the thrift store for under $25 for an ice and rock salt model, you can have great ice cream. Be careful, though, you will get hooked and want another, but for that lesser price, you can find out if you want to make your own.
@@sherril.562 Thank you for your comment. I did try to make it as complete as possible for those who are seriously wanting to make ice cream. I don't like returning things so really didn't like I returned the Breville but it was just too expensive to gather dust which is what it would have done. It would be fine for smaller quantities and it left in place. (I have other Breville products which I love!) I would hope since "I don't have a dog in the fight" the people will realize I have been very frank. Also, of the ice and rock salt models, I have seen no difference in quality of the ice cream; they all operate exactly the same.
I'm guessing this vid was made before the Ninja CREAMi 7-in-1 Ice Cream Maker became available. It's the best Ice Cream maker in the galaxy, it's very heavy duty, it's very easy cleanup.
I don't understand why they talk about the paddle as if it spins in the cheaper ice cream machines because it doesn't. You don't need to stop the machine to put an instant read thermometer in the machine, the canister is spinning but the paddle part is not. Just put in the thermometer! Did Adam really test these machines?
I want one just to make ice cream with much less sugar but no artificial sweeteners. Ever since I quit drinking soda pop, many foods taste inedibly sweet.
when the heck was this made? The "equipment expert" says they had to turn off the ice cream maker to get a reading from an instant read thermometer. Didn't they have an infrared handheld digital thermometer at their disposal? Correct me if I'm wrong, but I don't believe they would have had to turn off the machine if using a digital hand held thermometer for a reading ...
Am I the only person making frozen daiquiris, margaritas, and boozy ice cream drinks!!!? (mix drinks right into the frozen barrel, put back in the freezer for about 20-30 min., then process as normal)
I want one with the freezer built in! I never have enough room in my freezers to put a canister and wait for it to freeze! It is the one thing I will treat myself to. :-)
And they never discuss all of the machines. They gloss over the best and the worst and one in the middle. Great options. I want to know the pros and cons and what they liked best. What about the texture of ice cream with the other machines?? So many questions, all unanswered, incomplete use of time.
I think they did not because these are all electric and none are ice and rock salt. (White Mountain does have an electric motor option which is interchangeable with the hand-crank "motor.")
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Kitchen aid using 2% milk is better than some store brands
@ If you ever had some of mine, that would not be response. If it isn't, a different recipe will change your mind. I have a waiting list for my ice cream (and my cream cheese). The recipe makes a huge difference just as the brand of store-bought ice cream differs.
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@@GlennaVan im sure you're great in the kitchen. My point was that not ALL homemade is better than all store bought. Some people are pretty awful at cooking. Im not one of them but even I appreciate the convenience of store bought. Recently though, with the addition of a chest freezer, I buy the 3 gallon size at the local restaurant supply. Very handy! 😆 🤣
@ Well, I must admit, I was referring to homemade that is actually good. However, I've not had any homemade ice cream that was not good but then I've not had much that I had not made myself. I will say, however, that since I've not had a goat in milk that I am in serious withdrawal. My previously favorite ice cream is not good anymore. I can only have ice cream now in a single cone or an ice cream bar. I am just plain spoiled - my recipe(s) is(are) just perfect for me. Best of all, all the "extras" are not in it. I think I've become an ice cream snob. Three gallons?!! I would not dare! I am bad enough just using the Cuisinart. I store it in one-pint freezer jars which is not enough enough deterrent because I eat the entire pint at one sitting; it's not difficult. When I used the White Mountain, I had to be really careful since it makes so much more - I have a serious won't-power problem. Even though I could make Eggs Benedict at home (and maybe even so it was good), I only eat them at a favorite restaurant. Well now, you've gone and done it - I'll keep thinking about THREE gallons of ice cream!
Does that winning Cuisinart ice cream maker have an aluminum core? Not so sure about making ice cream in unhealthy aluminum. I know aluminum conducts heat well and is usually sandwiched in between stainless steel pans, so why wouldn't it go the opposite spectrum and freeze well. It would have been more attractive if America's Test Kitchen would have said the inside is stainless steel, but it looks like aluminum to me!
Aluminum is not unhealthy. It's an extremely common element that we all have in our bodies all the time . As the lining of an ice cream maker, it's completely harmless.
A significant portion of bakeware is aluminum. Cookware was made entirely from aluminum for decades. Cooking in aluminum isn't bad. Breathing aluminum dust for years is bad.
@@dollynagrecha6792 You can put it directly into your container or leave it in the churn and serve from there. It will get hard in the churn also. All of the machines produce the same product. The difference is your recipe and when you stop churning.
No mention of ease of use or clean up. No mention of temperature consistency during churning. No thermocouplers. No mention of noise or stability. Leave these product tests to Lisa, please.
Its not a great review since the other machines weren’t even discussed. A quick pro and con of each machine and display what it comes with would be far more informative
This isn't a review. This is just part of a review, for free. If you want everything, you're going to have to join their site, as they don't take money from companies who's products they test, they mainly rely on member's payments to fund everything.
@@lordgarion514 They should state that this is a mini review and that to see more you need to be a member of their site. I honestly had no idea. When I watch a TH-cam review, I expect a youtube review. They are getting paid from per view clicks and affiliate links to purchase the products they recommend, they are not doing TH-cam for purely altruistic purposes so there for as subscribers and viewers we expect good content to keep us coming back and continuing to subscribe to the channel
@@kaystarlo If you read the description, it does plainly state what the video is about. And ads and whatnot might pay good for an individual, but for a company with as many expenses as this one has, it's peanuts.
@@lordgarion514 I'm sorry in the description it just briefly describes the company. It does not say, for a complete review you must pay for a membership on or website
Because people like them and keep watching. They are a business and not a charity, though, so trying to increase revenue by rerunning free videos is forgivable.
where did you pick these pieces of crapola from. didnt you even try a traditional ice cream maker using ice and rock salt. what is wrong with you. they are the best. not even one. thumbs down. and like the other poster said, what about the kitchenaid. and they said you have to freeze it too, yet you didnt mention that part, actually you left kitchenaid out all together.
Eater did a video very similar to this a while ago. th-cam.com/video/QUw2-P8y8CY/w-d-xo.html They had a very different suggestion when it came to which ice cream maker made the best and which was most cost effective.
I have the Cuisinart, sometimes you can catch a deal that offers 2 canisters instead of just 1. I have one in the freezer ready to go at all times. It makes great frozen desserts.
I have one too, I think it’s a great machine for a small family, I also must say good food comes done to good ingredients and a good recipe, the Cuisinart is perfect for what it does.
I have a Breville Smartscoop; I love it! Worth every dime! I make three batches, one after the other, I have enough to last at least a week. I use my natural sugar, fresh peaches, or strawberries, or a cooked vanilla custard! It is Awesome. I have had it two years now, still going strong, I highly recommend! You get what you pay for; this Company, this machine is meant for real ice cream purist.
I have 3 Breville appliances and love each of them. I will put the Smartscoop on my wish list!
just made fanta ice cream this machine is fine
I have a tiny freezer and a tiny kitchen counter. Looks like my best option is to buy a pint of ice cream.
Danielle Anderson do you have the space for a small chest freezer? I'm in a small trailer and I have a 5 cubic foot deep freeze, great for when meats go on sale.
I especially don't have room for an additional freezer. I live in a studio apartment.
@@danielleanderson6371 there is a technique where you take heavy cream, whip it to soft peaks, then add condensed milk and continue whipping until creamy stiff peaks, then fold in any toppings
Then you freeze it. It's done.
There is another technique where you make normal ice cream mix following any recipe, then you put it inside a Ziploc freezer bag in the freezer until parts of it are frozen (not frozen solid) then take it out and mix it, and repeat until the ice cream is done
I love these test kitchen videos. They are so helpful.
I have a Cuisinart as well!
Bought it with Airmiles 👍.
Love that this was a winner.
I have a donvier and I always have a cylinder in the freezer. Recently I got the Cuisinart and I like it. Same principle I wash it and put it right back in the freezer so I’m always ready with a backup cylinder as well. I just made black raspberry ice cream with berries from the yard and triple basil 🌿 peach 🍑
I want one to go next to the popcorn maker and spiralizer in the attic.
lol
If you love ice cream as much as I do, it will never get out of your kitchen.
I think I used my ice cream maker less than once a year so it lasted 30 years. Mine was in my storage room with my waffle maker 😁
You forgot to review the most common ice cream maker. No freezing that canister. Just add salt and ice. They work well and can be found in thrift stores or online.
dictare I bought the upscale version of their winning Cuisinart from goodwill new and unopened. It retails new for $99.00, and I paid $14.99. I couldn't pass up that buy.
I have a 6 quart White Mountain I love...
@@SpencerPullenPhotography Congratulations on your White Mountain. It does make the best ice cream, fine and smooth. I have both the electric and hand-churn motors but don't use it very often because I make smaller quantities
While growing up, we had a standard run of the mill electric ice cream maker that you use with ice and salt. I brought it with me when I moved into an apartment, and I made the occasional batch, but otherwise hadn't touched it for maybe the last 4 or 5 years. Then last August I decided to get a hand crank unit because, even though I'd never hand cranked ice cream before, I enjoy doing things by hand, and I'd wanted one for a few years. So I did some research and ended up purchasing the Immergood 6 quart model. In the 6 1/2 months I've had it, I've probably made about 30 batches (not all cranked by me, nor eaten by only me), which has been some of the best ice cream I've ever had. My sister loved using it, but she doesn't have the space in their freezer for all the ice required for each batch, so I bought the Lello 4080 Musso Lussino for her family. Having used both, I can say that they're both excellent pieces of equipment, but I get more satisfaction out of the Immergood. I don't know if the ice cream tastes any better since I put so much work into making it, but at least I burn off some of the calories that I end up putting back in when I eat all the delicious ice cream that it makes. 🙂
Lovin' my Cuisinart I bought last summer. It works great and the ice cream is so much better than most store bought, which is loaded with gums, carrigeenan and other stabilizers that have a slimy faux-creamy mouth feel. Once you know you can't unfeel it. Now I keep it pure & experiment with vanilla beans, black cherries, walnuts etc - so delicious.
And there you hit it! My ice cream is my own Nigerian Dwarf goat milk (very rich), back yard eggs, organic cane sugar, and real vanilla and cook the custard slowly. Like you said, better than store bought without all the garbage in it. I usually make vanilla and add flavors when ready to eat. I have learned there is a mouse of some sort in my refrigerator when I make chocolate. It somehow reduces overnight while it is cooking (and in the sink there is this bowl and spoon that held chocolate pudding).
Those are really small batches of ice cream. We still use an old fashioned, pour-ice-around-the tub, ice cream maker. 6 quart batches. But we have a large family.
I saw a video by eater that rated those types as the best.
@1990skelly true. I have the breville. It was an impulse buy, but it's one of the best ice cream decisions I've ever made. I can make batch after batch of ice cream in all sorts of amazing flavors with minimal effort.
Do you have the White Mountain, Stephanie? The is the only one of which I aware that makes that much.
Ice and salt, and a few arms to power the crank. Good times, good ice cream.
@@extrovertedthinker I'm curious - what did you use before the Breville? I ask because I bought one a few months ago and returned it. I rarely return things, but it just didn't work for me. I'm sure it is wonderful for some folks and see its advantages (which is why I bought it) and certainly would not say negative things about it. Being able to repeatedly use it, without replenishing ice or changing bowls, is surely a plus.
Please make video explaining the best model for frozen yogurt!!! Too many ppl are lactose intolerant so we can’t make ice cream
I got the cuisinart and love it. Wouldn't be without one.
I got extra freezer bowl so always got one already froze.
You can also dip out half of your finished ice cream and add more mix to the bowl and have a "second" batch from the same "freeze." I do that all the time.
@@GlennaVan
Good idea ty
I started with the Cuisinart. However, making one quart at a time wasn't practical for us. I even bought multiple canisters and tried that. In the end, I got a 6 quart electric rock salt and ice, ice cream maker. Works just as well as well as the Cuisinart and I can even make batch after batch. It would be nice if ATK did a review of these kinds of ice cream makers as well.
They did
You said you goat a 6-quart - did you get the White Mountain? I love mine though don't use it much because I usually make much smaller quantities so use my Cuisinart.
Glenna Rose Yes I have a White Mountain. It has worked great for us so far. Thanks!
@@SpencerPullenPhotography It will for forever. I initially had the hand-crank model but also got the electric motor for it. The ice cream texture from it is much better than the others.
Honestly going for a cheaper compressor model sounds like it would be your best bet. Maybe those weren't as available 4 years ago, but it seems to be the best for making batches in bulk consecutively these days.
Hey I bought cusinart ice cream maker but I have bought the ice -21C but this link goes to ice-21 . I wonder it will effect performance. Do I have to return it or keep . If any one can help will be great .
I bought the Cuisinart one from Harbor Freight (used), but it came without the dasher. Sadly, the dasher including freight to get it to me as a spare part cancelled out the savings of buying a used one. Nevertheless, it's a great machine and I'm really glad to have it. Makes great ice cream and sorbet.
I was excited to see that today you were testing ice cream makers, but you missed the best: LELLO 4080 MUSSO LUSSINO ICE CREAM MAKER
Yeah, I agree, they passed over so many other respected brands. Testing only two machines with self-contained freezer units? Gimme a break. This was not a useful and comprehensive review. I'm giving it a dislike.
Love these equipment reviews, thanks
Really would like to see an updated version of this since the one on the right has a version that chills itself and then there's the ninja creami as well
Ninja is a trash brand
I have the Kitchenaid attachment. Last time I tried it, it wouldn’t freeze my ice cream. I’m not sure if I had too much vanilla in the ice cream or if there was a problem with the ice cream attachment.
It takes it to the frozen custard stage then you have to remove the ice cream to another container and freeze it.
MASH 4077 I couldn’t even get it to be not liquid.
Alcohol in the vanilla?
It has to be pre-frozen for at least 24 hours. It also must be in your freezer (stand alone not refrigerator). It's best to keep it on the lowest shelf at the back where it is coldest. Its freezer bowl does not work as well as does the Cuisinart's.
Glenna Rose I found out the fan in my freezer stopped. Lost a bunch of food.
I have 4 . all of them use Ice with salt added . 3 have electric motors one had a hand crank. you run the machine until the machine stops and you have ice cream
Yeah, Adam is back!!!!!!!!!!!!
There are some pretty amazing electric turned ice cooked models available with advanced action paddles available. Any reason none of them were included? Definitely fit in the price range you guys included, ice cream as fast as you can clean and pour more ice around it ....
They've done that in a different test
@@morehn couldn't find it on yt 😕 Just thought it would have been appropriate given the price range and the 24 hours freezer time concern for the canisters.
@@super_slo look up "large ice cream makers" for starters.
Not on yt, just Google.
I saw an article for it from them.
@@morehn found it. You were totally right, these guys and they did cross compare. If anyone else is curious www.cooksillustrated.com/equipment_reviews/1593-large-ice-cream-makers
Note - you need a membership with them to actually view the results, but you can read the article and they distinctly favor the models shown in this video over ice chilled versions.
The problem with freezing the bowl firs means you have to do it over night They also has a big issue never keep it someplace warm. I left mine out in the garage and both bowls are now worthless. BTW mine was a cuisinart.So NEVER leave anyplace that can get hot ,it will ruin the chemicals that are inside the bowl and they will never freeze again.
I have that one they show on here the Breville ice cream machine, it's the Lexus of ice cream maker.🍨🍦🙂
Hello @testkitchen, we're you paid by any of the companies (Cuisanart, Nostalgia or Breville)?
These are very honest reviews - not biased by payments. I know because I've used most of them myself.
What about the Kitchen Aid ice cream attachment, no mention was made about ant "bar" being in the way, even though the canister had to also be put in the freezer overnight first?
Kitchen Aid ice cream attachment works great.
I'd have liked to hear a few words about that as well. It seems like a win if you already have the stand mixer.
They rated the KitchenAid attachment "Not Recommended." Here's what they wrote: "For home cooks who already own a KitchenAid Pro Line stand mixer, this attachment is a tempting option. Our panel approved of its desserts, especially the “lush” sorbet, but quibbled with a few ice crystals. We also liked its speedy churning. However, the two-part paddle design was fussy and difficult to attach, and it was hard to fill the bowl without spilling. Its high horizontal blades got in the way of our thermometer and let clumps of sorbet or ice cream spin around on top unmixed, forcing us to stop the machine often to scrape down the bowl or take the mixture’s temperature."
ThePstjtt Perusal of reviews indicate the area around the lugs on the side of the bowl have a tendency to crack, allowing the freezing mixture to leak out. Mine has cracked and is leaking. I’ve broken out my old electric salt and ice model that’s at least 40 years old and am using it to churn out larger batches of ice cream. I very much doubt that I’ll replace the Kitchen Aid ice cream maker.
Well, I have an old one. Maybe it's better. But for them to complain that the blades get in the way of their taking the temp is absurd. No manufacture is going to take that into their product design.
I would've liked to hear about each model individually, rather than just the winners. Why even have the others on the shelf then?
Yeah, I second that, but then you wouldn't have to purchase a subscription to Cook's Country to see the full review lol.
I have used many different ice cream makers - the Cuisinart is, hands down, the best. I did buy the Breville a few months ago, kept it for a week, but returned it. For its size and weight, it made too little ice cream with the ice cream difficult to get out because of paddle design (without removing the paddle). One of the reasons I bought it was so I could make ice cream without needing to pre-freeze the bowl or have to have ice and rock salt. It is just too heavy to be vaguely portable though it made good ice cream; it also takes up far too much space which makes sense since it has it own compressor to freeze. If you store it other than where you will use it, you have to let it set for a couple of hours before you use it because of the compressor. I think my Cuisinart has me very spoiled.
The old ice and rock salt models, available in hand crank and electric models, do very well. For larger quantities of ice cream, I have a White Mountain (also available in hand crank and electric with the head being interchangeable) which is heads above in the quality of the finished product because of its blade design and more complete churning of ice cream. The blades are stainless steel and much easier to properly clean and no chance of warping with excess use. White Mountain has been around since 1853 and introduced an electric model 100 years later. (I wish they had a freezer bowl model with the double blades! It would, however, be far too large for our freezers so not remotely practical.). The ice cream has a much finer and smoother texture than any of the others.
As for the Kitchen Aid attachment, I love most of my attachments but not the ice cream maker attachment. It is much smaller than the Cuisinart and does not hold its "cold" as long. I bought one for my son and wife and one for myself. Fortunately, I used mine first and learned I did not like it so returned the unused one and gave the used one to them. Not knowing the difference, they like it as does my niece. It's fine for the very occasional ice cream, but not for high volume. Also, I don't want to carry around the KA so I can use it - the Cuisinart I can take to wherever I want and have had it outside on the table for potlucks.
I have made ice cream since I was about 13 (only ice and rock salt then!) so that makes it over 60 years of yummy ice cream. That gives me a good overview of the different machines. For my usual everyday use, it is the Cuisinart all the way. I've also been able to make two complete batches in one by spooning out 2/3 of the first when its ready and adding more mix. It keeps cold long enough that even two hours later, the leftovers will still be frozen if left in the freezer bowl.
Now, for the most important part - your recipe!!! The best machine in the world will not do justice to a poor recipe. I make custard-base ice cream because I like the extra richness and have made several flavors. Basically, I am saying if you don't care for your first try at ice cream, use a different recipe.
Unless you go to the larger White Mountain, there will be no noticeable difference in your ice cream with any of the models. The Cuisinart is, by far, the most convenient because of storage and ease of cleaning. I leave my freezer bowl in the freezer all the time (make a lot of ice cream!) but space is not an issue because I can always put something inside the bowl in the freezer if I choose to.
Soooo, with a find at the thrift store for under $25 for an ice and rock salt model, you can have great ice cream. Be careful, though, you will get hooked and want another, but for that lesser price, you can find out if you want to make your own.
@@sherril.562 Thank you for your comment. I did try to make it as complete as possible for those who are seriously wanting to make ice cream. I don't like returning things so really didn't like I returned the Breville but it was just too expensive to gather dust which is what it would have done. It would be fine for smaller quantities and it left in place. (I have other Breville products which I love!)
I would hope since "I don't have a dog in the fight" the people will realize I have been very frank. Also, of the ice and rock salt models, I have seen no difference in quality of the ice cream; they all operate exactly the same.
I think you can read about each of them but you have to pay a subscription with ATK
There is another video where they test them- free - here on youtube. This is just the short for the show.
Like this one tutorial, the Oven tutorial has been requested.
Hand crank is the best.
My problem is I do want to make homemeade ice cream but how often am I making it? These things take up a lot of space.
You can make it without a machine. Look up recipes and you'll find plenty.
For space conservation, the Cuisinart is your best bet.
Where I can get one in india? Please provide the contact information।
Amazon or Ebay
I'm guessing this vid was made before the Ninja CREAMi 7-in-1 Ice Cream Maker became available. It's the best Ice Cream maker in the galaxy, it's very heavy duty, it's very easy cleanup.
I don't understand why they talk about the paddle as if it spins in the cheaper ice cream machines because it doesn't. You don't need to stop the machine to put an instant read thermometer in the machine, the canister is spinning but the paddle part is not. Just put in the thermometer! Did Adam really test these machines?
I use the Cuisinart, but i do want a compressor type some day
what about the kitchenaid?
Revisit with the lellò!
I want one just to make ice cream with much less sugar but no artificial sweeteners. Ever since I quit drinking soda pop, many foods taste inedibly sweet.
what has the maker got to do with that. you control what ingredients go into it.
@@napoleonsmith7793 I'm referring to store-bought ice creams. I've never made ice cream at home.
You will be happy with the Cuisinart. (I wrote in an earlier comment about several types.)
Hello
In 2022 dollars:
02:44 = $70
03:05= $495
No love for the wood bucket ice cream maker?
when the heck was this made? The "equipment expert" says they had to turn off the ice cream maker to get a reading from an instant read thermometer. Didn't they have an infrared handheld digital thermometer at their disposal? Correct me if I'm wrong, but I don't believe they would have had to turn off the machine if using a digital hand held thermometer for a reading ...
Am I the only person making frozen daiquiris, margaritas, and boozy ice cream drinks!!!? (mix drinks right into the frozen barrel, put back in the freezer for about 20-30 min., then process as normal)
I want one with the freezer built in! I never have enough room in my freezers to put a canister and wait for it to freeze! It is the one thing I will treat myself to. :-)
Now we know how much the BA Test Kitchen's ice cream maker costs
What's with the one on the right that they never mentioned?
I love the content of these series, but the presentation is nauseating. Its way too over produced, and its the antithesis of genuine.
It's like one of those late night infomercials.
And they never discuss all of the machines. They gloss over the best and the worst and one in the middle. Great options. I want to know the pros and cons and what they liked best. What about the texture of ice cream with the other machines?? So many questions, all unanswered, incomplete use of time.
This guy needs to take notes from Lisa
Be quiet. He was doing this for years before they hired Lisa.
I wish the White Mountain ice cream maker had been included.
This is what I use, I have the 6 quart model and gets used frequently.
I think they did not because these are all electric and none are ice and rock salt. (White Mountain does have an electric motor option which is interchangeable with the hand-crank "motor.")
Kitchen aid using 2% milk is better than some store brands
All homemade ice cream is better than store brands!!! Play with different recipes.
@ If you ever had some of mine, that would not be response. If it isn't, a different recipe will change your mind. I have a waiting list for my ice cream (and my cream cheese). The recipe makes a huge difference just as the brand of store-bought ice cream differs.
@@GlennaVan im sure you're great in the kitchen. My point was that not ALL homemade is better than all store bought. Some people are pretty awful at cooking. Im not one of them but even I appreciate the convenience of store bought. Recently though, with the addition of a chest freezer, I buy the 3 gallon size at the local restaurant supply. Very handy! 😆 🤣
@ Well, I must admit, I was referring to homemade that is actually good. However, I've not had any homemade ice cream that was not good but then I've not had much that I had not made myself. I will say, however, that since I've not had a goat in milk that I am in serious withdrawal. My previously favorite ice cream is not good anymore. I can only have ice cream now in a single cone or an ice cream bar. I am just plain spoiled - my recipe(s) is(are) just perfect for me. Best of all, all the "extras" are not in it. I think I've become an ice cream snob.
Three gallons?!! I would not dare! I am bad enough just using the Cuisinart. I store it in one-pint freezer jars which is not enough enough deterrent because I eat the entire pint at one sitting; it's not difficult.
When I used the White Mountain, I had to be really careful since it makes so much more - I have a serious won't-power problem.
Even though I could make Eggs Benedict at home (and maybe even so it was good), I only eat them at a favorite restaurant.
Well now, you've gone and done it - I'll keep thinking about THREE gallons of ice cream!
Now they are $500
Don't show 6 different ice cream makers and only talk about 2 of them.
WORST REVIEW EVER!!!
I guess no one likes the old school one where you use ice
Liquid nitrogen
Does that winning Cuisinart ice cream maker have an aluminum core? Not so sure about making ice cream in unhealthy aluminum. I know aluminum conducts heat well and is usually sandwiched in between stainless steel pans, so why wouldn't it go the opposite spectrum and freeze well. It would have been more attractive if America's Test Kitchen would have said the inside is stainless steel, but it looks like aluminum to me!
Aluminum is not unhealthy. It's an extremely common element that we all have in our bodies all the time . As the lining of an ice cream maker, it's completely harmless.
A significant portion of bakeware is aluminum. Cookware was made entirely from aluminum for decades. Cooking in aluminum isn't bad. Breathing aluminum dust for years is bad.
Like & Hello 🚂
why are all these 3 year old reviews on this channel?
I stick with my old fashioned ice and rock salt mixer .
Have u to refreeze the end product again into the freezer?or just u get snooth soft nonicy and yet stiff icecream frm this machine?pls guide
@@dollynagrecha6792 You can put it directly into your container or leave it in the churn and serve from there. It will get hard in the churn also. All of the machines produce the same product. The difference is your recipe and when you stop churning.
PacoJet all the way
No mention of ease of use or clean up. No mention of temperature consistency during churning. No thermocouplers. No mention of noise or stability. Leave these product tests to Lisa, please.
It's all on the site
Its not a great review since the other machines weren’t even discussed. A quick pro and con of each machine and display what it comes with would be far more informative
I agree!
This isn't a review. This is just part of a review, for free.
If you want everything, you're going to have to join their site, as they don't take money from companies who's products they test, they mainly rely on member's payments to fund everything.
@@lordgarion514 They should state that this is a mini review and that to see more you need to be a member of their site. I honestly had no idea. When I watch a TH-cam review, I expect a youtube review. They are getting paid from per view clicks and affiliate links to purchase the products they recommend, they are not doing TH-cam for purely altruistic purposes so there for as subscribers and viewers we expect good content to keep us coming back and continuing to subscribe to the channel
@@kaystarlo
If you read the description, it does plainly state what the video is about.
And ads and whatnot might pay good for an individual, but for a company with as many expenses as this one has, it's peanuts.
@@lordgarion514 I'm sorry in the description it just briefly describes the company. It does not say, for a complete review you must pay for a membership on or website
Why are they replaying these videos? Other than increasing views/$ I don't see why. This was just post not so long ago.
Because people like them and keep watching. They are a business and not a charity, though, so trying to increase revenue by rerunning free videos is forgivable.
@Caro Wells So go back and watch them. To just repost old as new is deceptive.
Oh no, not these two again. I want Lisa!
whatever you do, dont actually demonstrate the product so we can see.................
Why didn't you test more traditional ice cream makers that are often inexpensive?
I think they've done that but this test was for the electrical ones
3:46 I"ll see YOU later...
R-r-r-row!
I would just buy the cheaper one and be happy, or better yet, do what I am doing now, buy ice cream already made in the stores.
where did you pick these pieces of crapola from. didnt you even try a traditional ice cream maker using ice and rock salt. what is wrong with you. they are the best. not even one. thumbs down. and like the other poster said, what about the kitchenaid. and they said you have to freeze it too, yet you didnt mention that part, actually you left kitchenaid out all together.
They've done that test but this test was for the set it and forget it machines
You would also have to figure in the purchase of the base mixer machine when totaling the cost.
Pay attention to what's actually being tested. They're specific types.
Eater did a video very similar to this a while ago. th-cam.com/video/QUw2-P8y8CY/w-d-xo.html
They had a very different suggestion when it came to which ice cream maker made the best and which was most cost effective.
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