Fine Cooking Magazine Product Review
F I N E C OOK I N G . C O M 93
FAVORITE FREEZER MODEL
This freezer model oers the most
bang for your buck. Not only was it
the cheapest freezer model we
tested, but it also had some of the
fastest churning times, producing
in a mere 24. The 1.6-quart machine
is large (it has a 15x10-inch base)
nothing when compared with a
37-pound pricier model. Its digital
display keeps track of time remain -
ing (which is helpful) and the
temperature inside the freezer
(though unnecessary, it’s still fun
to monitor). The portal on the lid is
small, but if you remove the entire
lid to pour in the ice cream base
and add mix-ins (the motor
continues to run), the machine has
a generous 5-inch opening. Ice
cream and sorbet came out
luxuriously smooth, with a sti
soft-serve consistency. The
machine has an uncomplicated
churning blade, a smooth,
stainless-steel and sturdy plastic
exterior, and an interior bowl that
can be removed
for easy cleaning.
When in use, it emits a low hum
that’s easy to ignore. It has a
one-year warranty.
HOW WE TESTED
We tested 12 electric ice cream makers by making
lemon sorbet, vanilla ice cream, and ice cream
with chopped Skor candy bars. For each machine,
we noted assembly and prep time, churning time,
ease of use and cleanup, and the taste and texture
of the nal product.
WH AT TO CONSIDER
Footprint If you’re thinking about buying a canis -
ter model, make sure you have room in the freezer
for the bowl. If opting for a freezer model, allow for
plenty of countertop and storage space.
Generous openings A wide opening makes pour -
ing in the ice cream base, adding mix-ins, and steal -
ing a quick taste that much easier. Look for an ice
cream maker with an opening of at least 3 inches.
Yield A pint-size maker is great for two people;
a 1.5- to 2-quart machine is perfect for a small
family. If you plan to make ice cream for large
crowds, opt for a 4-quart model.
Simplicity The simplest models are often the
easiest to use and clean. Look for models with a
basic
on-o switch, a simply designed churning
blade, and a smooth exterior.
Garth Clingingsmith is an equipment tester who lives in
Glendive, Montana.
Countertop Freezer Ice Cream Makers
These models have an integrated freezer, so you don’t have to start
with a frozen bowl.
Turn on the machine, add your base, and you’ll have
creamy ice cream in about a half-hour. That convenience comes at a
price, though—anywhere from $279 to more than $700. For those with
a sweet tooth, the high cost will be worth it. Without a bowl that needs
hours of freezer time, these models can run continuously, making batch
after batch. True, they can be bulky and, in some cases, quite heavy, but
there’s no better option for making ice cream on a whim.
Photographs by Scott Phillips
Whynter, ICM-15LS