Gear Heads | Which Homemade Ice Cream Equipment is Right for You?
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- čas přidán 2. 06. 2024
- Making ice cream is a great joy and is easier than you think. We've got two methods to show you, and it's up to you to decide which one you want to try.
Buy our winning ice cream maker: cooks.io/2JMhBM7
Buy our winning midpriced blender: amzn.to/30Cv5QN
Get the recipe for Vanilla Ice Cream base: cooks.io/3a5Lnos
Get the recipe forStrawberry Buttermilk No-Churn Ice Cream: cooks.io/3gCTJqb
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Hannah! Do not fret about your freezer. That's EXACTLY what they are for. No shame in a full freezer! My mother had a full size non-frost-free standing freezer (probably 35-40 c.f.) that she kept stocked. She shopped the sales and bought what was cheap that week & froze everything. Then, she cooked from the pantry & freezer. She fed 6 adults on $90/week (or less) in the '80s. I always view a packed freezer a sign of a wise woman!
Couple helps for ice cream making: if you don't want to wait for you ice cream base to chill in the fridge, put it in a ziplok bag and put it in an ice bath. Squish it around every few minutes, until it comes down to 40F. Much faster and more control over the final temp. Also, if you can pre-chill the container you're going to put your soft serve in once it's done churning, it helps keep the edges from melting and getting icey.
2 things.
I add one tablespoon of powdered milk to the ice cream. It makes it a little softer and is easier to scoop out of the container.
2nd. I still use the wood ice cream maker that has to be 20 years old now. Still works great.
Great tip, thanks!
Cool tip, thanks!
The freezer based makers, like their first choice, are fine for the very occasional batch, but if you are at all serious about this, the self-chilling units really are worth the extra expense. The cuisinart, which I have and highly recommend, is about $250 at the time of this writing. You can do multiple batches without refreezing the cannister, gives very consistent results and offers fine control over times and temperatures and comes with paddles especially suited for ice creams, gelatos and so on.
Genuinely I love the moment in the intro where the baby is giving the "what do you think you're doing, you crazy big person" look. Reminds me of years ago. :)
I’m old school. I have a 6 quart ice and rock salt machine. Works great!
Forget the ice cream, Hannah's baby is the star of this episode
Lisa, that’s an impressive quantity of coffee mugs!
Oswald Cornelius Lisa is an all around true coffee aficionado!
Thank you for continuing to make content from home! You guys are the best.
I made Lisa’s recipe yesterday, it turned out really good. I will agree with some comments that the ice cream was really sweet, but I think this is what was required for the perfect texture to be achieved (all the ingredients and ratios). And I used a hand mixer to make it. The ice cream needed more time to freeze, I used an ice cream tub from Tovolo (the oval one) to store it. I swapped strawberry jam for a cherry one and it turned out delicious. This recipe is a keeper for me! Thank you for sharing! Hannah’s recipe is next! 🍨
I love Gear Heads!!! I've had my bowl in the freezer for a month now and have been too lazy to make something, but Hannah made it look so simple, I think today's the day!
I could not live without my cuisine art ice cream machine. I have perfected my vanilla ice cream to taste just like the old fashioned kind Mom & Dad used to churn using a hand crank . I make it every week. The machine is a rock.
Thanks for a great video - inspiring me to make ice cream again.
I have a suggestion for those who have a cannister machine - keep the cannister in a freezer bag in the freezer to keep it clean. Particularly if think you might not use it for a while. There is no way you can wash the cannister before you use it once it is already frozen.
The KitchenAid attachment for their mixer works amazing.
We liked it, it was pretty good, but of course only if you already have the stand mixer.
loved the episode! thank you ATK for keeping them coming!!
Great time to be neighbors, lots of extra ice cream laying around. Thanks for sharing Charles
Hannah! So excited to see the baby! I hope your family is happy and healthy! ❤️
That baby dropped the mic!
🤜🏻👍🤛🏻♡♡♡
I have a kitchenaid icecream mixer bowl. Works for me. But I do have the breville blender I use mainly for smoothies but I’ll have to try this as well. Thanks!! Y’all the best!!
Just FYI I think your freezer looks like most of our freezers. On another note I love ice cream!
Just discovered your videos!! You both are a great team! Keep educating us! I want some ice cream! Love how you ladies explain the tools you use.
Congrats on a beautiful baby, Hannah! Your freezer looks like mine lol! Where to put that chamber?? Don't you just love it when you get the avalanche? Sometimes you're lucky and can stop it, other times it's a re-pack. 😅
I love gear heads! These videos are so helpful and I trust the testing from professionals. Thank you! :)
So much to comment on here. Get a freezer big enough to store your canister, or two, in. You must assemble the ice cream maker and then pour in the sauce as it’s running. I prefer a plastic storage container. Your are making homemade ice cream and you use strawberry preserves? For my fresh fruit, strawberry or peach, I use a combination of blended with sugar and cooked down with sugar and lemon juice. The blended gets mixed in before churning and the cooked at the end. Remember to strain the sauce after cooking to remove any cooked egg or the bits of white, especially if you are making chocolate. I will try adding the vanilla before churning next time.
I just wrapped up 6 batches of ice cream over, two days. Tuesday night I made a triple batch of vanilla custard and prepared strawberry and peach, blended and cooked portions. Next morning, I ran two batches through my two buckets. While they were churning, I made a double dark chocolate with Swiss processed cocoa and 72% chocolate cooking drops. Thursday morning I churned the next round of fruit ice cream and Thursday night, the two rounds of chocolate. I add a tablespoon of vodka right before churning. This keeps the ice cream from freezing too hard. I skipped this once, and regretted it. The ice cream is being paired with wood fired make your own pizza for family and friends on Friday.
I just love watching you two! Lisa, your buttermilk ice cream in a blender looks so easy and good! And I imagine the ice cream maker Hannah uses would be a great way to add lots of extras. And also Hannah, gotta say your wee one is so cute. Thanks, ladies!
Both ice creams look great. Thanks
Neat ! I recently bought a KitchenAid stand mixer, a display model on sale, and one motivate for getting it was because of the ice cream canister accessory. Look forward to making ice cream at home with my 4 year old son, and this video was quite helpful. Thanks, ladies.
Thank you both for that wonderful demonstration 😁
Is there an alternative to using corn syrup or is it necessary to how it freezes or texture? Generally don't like things that are too sweet so wanted to know if the quantities are important
Wow, 'm surprised by the fact that ATK staffs can keep "churning up" great videos while in quarantine at home! Very interesting, I have both an ice cream machine and a blender, will try both methods.
Love Love LOVE you Gearhead Girls! Keep up the great reviews and shows! Congratulations Hanna, you and your beautiful baby look wonderful!
Years ago I found an unopened Cuisinart double ice cream maker for $20 at a yard sale. I now make ice cream several times a year and 1 annual event I bring 6 quarts of different kinds. Everyone loves it and I enjoy experimenting with different flavors. I will try Lisa's method because it looks easy and I don't need to remember to freeze my containers the day before.
Perfect treat ANYTIME...
Like the yellow Pyrex bowel it’s a classic.
I have a question: if you don't have a corn syrup, can you use more condensed milk? Greetings to Lisa&Hannah, it's always great to see you ladies, I always wait impatiently for a new Gear Heads episode.
The two best hosts!
So nice to see both! I think I would use the Blender process.
Seriously it's so easy!! I was so surprised the first time I did it!
Gear heads--thanks for sharing. If I already have a Kitchen Aid, am I better off to get the attachment for ice cream making, or get the Cuisinart machine you showed? Thanks again
I bought an extra insert for my Cuisinart. So I can make 2 batches everyday. Also have a dedicated spot in my freezer for them.
That's great, and it's really the best way to get the most of this machine, so you're ready for multiple batches.
My favorite flavor as well wow you sold me! ☺️yummy
Love this channel
A big thank you all of the beautiful and talented ladies of ATK...but Please pass a huge Thanx to Morgan from a die hard ATK fan. I did the 'no churn' in vanilla just with extract. Found only one in store brand that beat it, and you can't even taste test it. Chapman's Premium French Vanilla. Canada only. You guys need to do a "Canada's Test Kitchen" every so often. :-).
When do we get a review on the Homer Simpson bottle opener?
When they can make some D'oh with it!
Wow! They both look great! Now, I need to buy the blender because I ready have the ice cream maker! Thanks for sharing ladies! :-)
Every kitchen should have a good blender! It is one of my most used tools in the kitchen. Great for cocktails, sauces, soups....all kinds of stuff!
She has the best coffee maker!
I love to make homemade ice cream so much so that I want a compressor driven ice cream machine instead of having to find room in my freezer to freeze the container first! :-)
Is it possible to make dairy free ice cream using the blender method? what would you substitute the heavy cream with?
Definitely interested if you can do the blender method dairy-free (our house needs gluten-free and dairy-free ingredients due to allergies)🤨😕
More Hannah!!!
Great video -making my hungry! Does anyone have thoughts (based on experience) as to stevia can be used in place of sugar here?
I can see that the ice cream maker method looks good but time consuming. So I would go for the blender method.
Thank you.
I've made ice cream both ways and the machine will always win for me, the texture is better.
I like all ice creams.. but my wife and I prefer gelato 🍨🍧
I have the Cuisinart in white pink and red so it's time for me to graduate! It's already in my Amazon cart anyway the just plug it in ice cream maker then I can spend more time coming up with new flavors and sharing them! :-)
I have the same model ice cream maker and always put the middle part in first, as the ice cream can harden and prevent that part from going in. What's the point in putting it in AFTER the mix?
I look forward to trying to blender recipe, but I'd like your opinion on three substitutions to make it sugar free. Can I substitute concentrated stevia for the sugar or must I use a granulated sugar replacement like Xylitol? If I substitute coconut cream for the condensed milk, do I have to add any extra sweetener? Finally is agave a decent substitution for the corn syrup, or is there a sugar free alternative? Thanks so much.
Also curious myself! Could anyone please let us know? Thank you in advance!!
Great Video!
Would the Oyster Versa be good for this?
Thanks for the detailed response! I was precisely worried about it being to fast. Thanks for the tips !
In my experience, the Cuisinart canisters break and leak.
What is your recommendation for self refrigerated makers?
I have my second Cuisinart canister style that I have because I lost pieces to my first one. It is still in the box and summer is nearly over. I want my elements built in thank you if I'm going to spend my money it's going to be on quality homemade ice cream just like Ben & Jerry did! :-)
5:00 was hilarious
😂😂😂
Can you please add a link to that thermometer you used to take the temp of the ice cream mixture on your stovetop?
What kind of coconut extract do you use? Cute baby!!
Next time please review the best insulated lunch boxes and insulated flasks
Hey 👋🏻 got the cusinart ice cream maker , but for some reason I have bought the ICE-21C 😢. The link shows the ICE-21 . I don’t understand the big difference between each . Can any explain please.
You should try the Ninja Creami. Makes the best ice-cream!!
You should add your extracts and flavorings before chilling your base overnight so they are better incorporated into it.
Could y'all do a review of julienne vegetable peelers, please?
I might have missed it but one thing I think would be nice is to say whether or not you could do a custard base in the blender
A custard base aka french style ice cream uses eggs 🥚 which needs to cook to a certain temperature so using a blender is not something you want to use.
Philadelphia style 🍦 has an ice cream base that doesn't have eggs which you don't cook and you can use a blender to mix it.
@@soxxy22 is correct!
In the buttermilk ice cream can you substitute the corn syrup, and if so with what?
The corn syrup lowers the freezing point of the mixture, which discourages large ice crystals from forming.
You could substitute another invert sugar, like glucose syrup (from candy making) or golden syrup
If you don’t want to add any of those, I’ve heard that the protein in nonfat dry milk powder can help do the same thing. Look up Glen and friends cooking ...
have you reviewed stand-mixer ice cream makers?
Can you use ready made custard?
Do you need heavy cream, or can you use all milk? Sometimes I’d like to make ice cream on a whim, but rarely have cream in the fridge.
I believe you do need cream because you whip the cream as the first step and that holds the air and creates the creamy texture.
I am a diabetic. I figured I could use a sugar replacement but what about the corn syrup in the blender method. I assume it is there for texture reasons. Is there anything I could substitute for that?
I think agave syrup has a lower glycemic index than corn syrup.
Thanks for sharing!
Do you have to use corn syrup?
If using sweetened condensed milk, I do not add additional sweetener. If not using sweetened condensed milk, I would use honey or maple syrup - NOT corn syrup or refined sugar.
Wondering if cooked pudding would work as custard base..and instructions say start machine then add ingredients, so doesnt freeze to sides
Lisa!!!
No Lisa say it ain't so! That looks like semifredo to me! Well okay maybe just the loaf pan but I'm going to fight for my no Frozen container to make ice cream I want one that freezes on its own! Buttermilk ice cream is really really good! :-)
For the blender method, is there a substitute for corn syrup for people with allergies to corn?
Agave syrup is one option.
Most corn-derived products like corn syrup don't contain corn protein. If you have a corn allergy, you may not need to avoid these products.
Thanks
Review the best 130+quart coolers
I think you missed out on one type of ice cream machine. The type that uses ice. We have used that for years. We even have one that uses a hand crank so if we loose power we will still have ice cream
cuisineart was 40$ back 10 years ago just got mine on a black friday sale at 55
Yes yes yes yes and yes!
You better cure that Custard in the refrigerator overnight! I will give on a lot of things but ice cream isn't one of them! In fact I got a freezer burned pint from Ben & Jerry's and there ears were burning by the time I got off the phone!
I made the no churn ice cream style. I absolutely do not like the mouth feel of the sweetened condensed milk. Too sweet and leaves my mouth and tongue feeling coated. I prefer the churn method. I made both and my entire family agrees that the churned ice cream tastes better. I don't use eggs instead I make a slurry with clear gel and milk and use 2T corn syrup to keep it smooth and scoopable.
I bought a canister ice cream machine at your suggestion and now all the fun recipes are for no churn. What's up with that? Can you add yes-churn alternatives to them?
You should be able to mix (just stir, not blend or beat) the base and churn it as usual.
(The blending or whipping step in no-churn recipes adds air that would normally be incorporated during the churning process. The air - called overrun in the business - is necessary, otherwise the ice cream would be too hard to scoop.)
@@kurtisburtis Thanks! Great explanation.
My family like soft creamy ice cream .my favorite ice cream is cherry homemade ice cream. The cherry ice cream in the stores taste like medicine. I was not happy to eat cherry ice cream. One day i will make my own berry ice cream .
That's the beauty of making your own ice cream--you can make exactly what you like best.
Can Dan develop a savory base for canister machines?
QUESTION:
Can you use the Vitamix to make the same level of quality ice cream 🍨?
Yes. I have a Vitamix and I have made sherbet and ice cream similar to what Lisa made but the longer you let it blend the thicker the mix becomes.
@@imari2305 What speed do you use in the Vitamix? After I added the liquid ingredients, my mixture broke and became a lumpy mess. Thanks!
@@genevievering7999 I started out at low speed and gradually increased to high and let it blend for about 10 to 20 seconds.
@@imari2305 than you!
We tried it, and it works BUT you have to be very careful to take it slowly because it's super easy to overwhip the cream and be halfway to butter.
I don’t see where the recipes are I’ve got the same blender you’re using I have yet to try it but I have everything on hand also I bought some blueberry preserves I don’t know how this worksHow I can get my answers thank you Doug seelye
Does the blender stuff taste exactly like machine ice cream, or is it a compromise?
It's revolting. Way too sweet and has a strange, greasy mouthfeel.
ADORABLE BABY:)
Frozen veggies - separate these are in the morning packages
Can you make no churn vegan ice cream?
Where and how do you get more recipes for no-churn ice cream. You show how to make one flavor but what if you like variety?
Our website, www.americastestkitchen.com, has at least a dozen recipes that we developed for No-Churn Ice Cream.
My family prefers hard ice cream. Any machine, additives that will do that? 🍦 🍧 🍨
If you take the soft ice cream from the machine and put it in your freezer for several hours it will harden.
@@seikibrian8641
Oh! OK.
Thank you. 👍🏻
@@mddell58 You're welcome. By the way, I don't leave it in the canister when hardening it; I put it in a Tupperware container.
I have the 2-quart version of the 1.5-quart Cuisinart machine Hannah is using; it works really well, but as she says getting the ice cream base REALLY cold is essential to preventing ice crystals from forming during churning. I also bought a second canister to keep in the freezer so I can make two batches in a row without needing to wait for the canister to re-freeze. They take up a lot of space, but we have a chest freezer in the garage so we don't need to keep them in the freezer compartment of our kitchen fridge.
@@seikibrian8641
Thanks for the added, in-depth information.
I've wanted to purchase that one, but, keep putting it off.
I must purchase one this month. 👍🏻 Have a great weekend.
@@mddell58 Prices seem to spike in the summer; I'm currently seeing these for about $70, rather than the under-$50 they were a few months ago.
Can I use a immersion blender and a large Mason jar that holds 6 cups that's all I got lol
It's worth a try!! I bet you can do it!
Next time review the best coffee mug
When Hanna said do not look in her freezer. How many of you closed your eyes?