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Ice cream maker

An ice cream maker is a machine used to make homemade ice cream. There are both manual and electric types of machine.

An ice cream maker has to do two things; the mixture has to be cooled, and during this cooling process, the mixture has to be constantly churned to break up ice crystals that form and introduce some air to the mixture so that the resultant ice cream will have a smooth, creamy texture. Whatever the type of ice cream maker, it is possible to make ice cream of a texture that is ready to serve straight out of the machine. However, some recipes, especially those containing alcohol, need to have the freezing process completed in a freezer before the ice cream is a firm enough consistency. Once ice cream is in the freezer, it usually needs to be taken out of the freezer between 20 and 30 minutes before serving to soften it, partly to make it easier to serve and eat and partly because when ice cream is very cold, the flavour is impaired.

Manual Machines

These machines take the form of an inner bowl which sits in a larger outer bowl. The inner bowl has a hand cranked mechanism which turns a paddle (sometimes called a dasher) to stir the mixture. The outer bowl is then filled with a mixture of salt and ice which provides the cooling power. This type of ice cream maker is inexpensive, but inconvenient and messy as during the process the ice and salt mixture melts and then the user is left with a lot of salty water to dispose of. Also, between each batch of ice cream the ice and salt mixture has to be refilled.

Electric Machines

There are two types of electric ice cream machine. Both have an electric motor which drives the paddle to stir the mixture. The difference is in how the cooling is performed.

Cheaper machines use a double-walled bowl which contains coolant between the two walls. This is frozen in a domestic freezer for up to 24 hours before the machine is needed. Once frozen, the bowl is put into the machine, the mixture is added and the machine is switched on. Twenty to thirty minutes later, the ice cream is ready. The advantage of this type of electric machine is low cost, typically under $100. The disadvantage of the pre-frozen bowl approach is that only one batch can be made at a time. To make another batch, the bowl must be frozen again. For this reason, it is usually possible to buy extra bowls for the machine, but of course these take up a lot of freezer space.
More expensive machines dispense with the coolant bowl and instead have their own mini-freezer built in. When using these machines, the cooling system is switched on about 5 minutes before the machine is needed, and then the mixture can be added and the paddle switched on. As with coolant-bowl machines, ice cream is ready in 20 to 30 minutes. The huge advantage of this approach is that use of the machine requires no pre-planning, and batch after batch of ice cream can be made. The main disadvantages are cost, as these machines cost upwards of $300, and size. As well as being large, this machines usually cannot be moved without waiting 12 hours to use the machine again as moving the unit upsets the coolant in their freezing system. For this reason, it is usual to keep these machines permananently on the work surface which is impractical in the smaller kitchen. Because of these disadvantages, these machines are usually only for ice cream fanatics.

The ingredients for ice cream usually include:

Cream
Milk or milk fat
Sugar
Flavoring such as fruit, chocolate and so on.

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