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Homemade ice cream gives more flavor |
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Written by asap
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Wednesday, 02 August 2006 |
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 The need for ice cream makers baffles many: “Another appliance in my kitchen?” they wail. But skeptical frozen-treat lovers may want to reconsider. These machines offer an excellent way to put seasonal fruit to work in luscious and creative frozen desserts.
Though we found brands and styles in many price ranges, we selected these two because they require nothing more than a freezer and electricity. No rock salt, no hand churning — and, oh, yes, no price tag past $50. Each machine makes up to 1 1/2 quarts per batch.
 In brief, here’s how they work: You freeze the canister, stick it into the machine, pour chilled batter into the revolving bowl, which freezes into dessert.
These models do require freezer space and some planning. The canisters must be frozen, which takes 6 hours to overnight. The recipe you make also will require two hours of chilling prior to churning. Then, after you churn — that typically takes 10 to 30 minutes — the dish has to be frozen again for two to four hours. Though this sounds tedious, active preparation is usually no more than 30 minutes and often less, especially for sorbets. We tested the machines twice, making vanilla ice cream one week, chocolate sorbet the next. They’re rated on a scale of 1 to 4 scoops. | Only registered users can write comments.
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