Ice Cream Equipment / June 21, 2018 / Millie Torrez
What I remember about making ice cream as a kid—besides the delicious results—is the puddle of melting ice and rock salt that the machine left on the kitchen floor, and the sore elbows we all had after taking turns at the crank. Today’s ice cream makers have changed all that—no workout, no mess, just the unrivaled creamy-refreshing flavor of homemade ice cream. The most popular models on the market today all have similar designs. In most cases, a motorized base rotates a canister that you’ve frozen in advance. You pour the ice cream mixture into the canister, and it immediately starts to freeze onto the canister’s sides.
At the end of the freezing cycle (25 to 30 minutes, depending upon the quantity of the recipe), the ice cream will be frozen, but not as firm as you would like. You transfer the ice cream to an airtight container and put it in your refrigerator's freezer compartment for two to three hours. The unit I have used most is the single-bowl Model CIM-20 Cuisinart, which is pictured on this page. It makes up to one and one-half quarts of ice cream, sorbet or frozen yogurt, and I recommend it. It is not terribly noisy, but remember that it will be on continuously for up to a half hour, so if noise bothers you, take it in a room where you can shut the door and let it do its thing without getting on your nerves. If you planned on listening to music or watching television while it runs, I'd definitely put it in a different room.