![]() ![]() Like all the all-in-one machines it makes a bit of noise while it’s churning, but it’s a small price to pay for the delicious results. The machine itself is heavy and takes up a fair amount of space but, thanks to the sleek design, it’s anything but an eyesore. It was so easy to use that we quickly began experimenting with our own recipes rather than following the ones provided, and, so far, every one has been a success. We tested both and found the basic vanilla ice cream recipe produced a gorgeously rich soft-serve ice cream in 40 minutes, without requiring endless egg yolks. Interestingly, it comes with two different paddles – one for ice cream, and one for gelato, which incorporates less air. It’s also in the mid-range when it comes to size, with a 1.5l capacity that we found made enough ice cream for five hungry children. It gives you just enough leeway to be out of the room doing something else before you realise it’s finished churning, without returning to a melted mess. It has a built-in keep-cool function – another feature of the premium models – but instead of a couple of hours, it will keep your ice cream chilled for 10 minutes. But it’s super simple, with just a timer button rather than preset programs, which is where it differs to the more expensive models. It’s an all-in-one machine, so you get the convenience of being able to rustle up a tub of ice cream without any of the pre-freezing hassle. This ice cream maker from Cuisinart hits the perfect middle ground between basic and blowout, and it really is a great all-rounder. For ultimate ease, our shortlist even includes an ice cream maker that uses a pre-bought mix. With a bit of trial and error, you’ll soon be producing creamy, grain-free ice cream with the right machine. There are also plenty of no-cook alternatives, if you don’t fancy the faff. Even the temperature of the room can affect how long your frozen creation takes to churn before it’s ready to eat. You’ll then need to chill that mixture – the longer the better. Many recipes ask you to mix up a custardy batter a couple of hours beforehand, for example, usually on the hob. Whichever option you choose, it’s worth planning ahead to get the best results. ![]() Also consider if you’ve got the space to leave the bowl in there permanently to allow for spontaneous bouts of ice cream making. Depending on the capacity of the bowl, these can be pretty unwieldly, so check your freezer dimensions carefully. ![]() The second type uses a bowl that you’ll need to pre-freeze beforehand, usually for at least 12 hours. This type of machine tends to be quite bulky, so you’ll need some free space on your countertop. The first uses a compressor system to self-freeze and churn your liquid mixture on demand. If you’re overwhelmed with options, you can narrow things down by deciding which of the two main types of ice cream maker is best for you. No wonder sales have skyrocketed just in time for summer. The latest range of at-home ice cream makers can churn out artisanal scoops of your favourite frozen dessert in as little as half an hour. In the market for an ice cream maker? Join the sugar-craving club. ![]()
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