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Ice Cream makers

Okay, I know this question has been asked before, but the latest thread I found regarding ice cream maker recommendations is from three years ago, so maybe some newer models have emerged that folks like? I live in a studio apt (NYC, of course!) and have little counter space. (My KitchenAid stand mixer sits in a box.) What are folks recommending these days for moderately priced, studio-apt.-feasible makers, or should I just keep buying the prepared stuff when it's on sale at Morton Williams and save myself the trouble? TIA!

asked by barb48 29 days ago

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added 29 days ago

I love my Cuisinart ICE-20. It's several years old and we make oodles of ice cream and sorbet every summer.

I'm making this roasted cherry sorbet soon: https://food52.com/recipes...

Jeni Britton Bauer's (of Jeni's Splendid Ice Creams) kitchen - full of Cuisinarts!
http://www.thekitchn.com...

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added 29 days ago

I'm coming over for that cherry sorbet! Thanks!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 29 days ago

Amending my question: Which works better, the Cuisinart one or the attachment to the KitchenAid mixer?

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3a39d565 f2ac 4e29 93fa 39d3fe96e06c  ratatouille concept art 01
added 11 days ago

They both use the same tech, churning the ice cream base in an icy bowl. I will say that the KitchenAid mixer attachment has concerning reviews with leaking coolant as a common problem: https://www.kitchenaid...

If you do go for an ice cream maker, the best thing you can do once it's churned is to freeze the ice cream in a wide, shallow container. Faster freezing yields smaller ice crystals = superior mouthfeel

Or just eat it straight from the churn. That's probably the best route. ;)

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