We put 12 ice cream makers (including ones from Cuisinart and Breville) through rounds of testing to find the best models depending on your budget and needs.
If you want to relive the good ol’ days of ice cream churning, this salt-and-ice-chilled unit may as well be a time machine. With the modern twist of a motorized churn, you can experience all the fun of traditional ice cream making without breaking a sweat. This inexpensive model holds up to a gallon of ice cream base in its canister, which is then surrounded by layers of salt and ice that freeze the base.There’s more to making ice cream than just freezing sweetened milk and cream.
There are other factors besides the machine itself that affect texture, such as fat and sugar content, as well as the viscosity of the base. Even so, a perfectly made ice cream base won’t go far in a bad machine. A properly churned ice cream base should look thick and dense, requiring you to scrape it out of the bowl, without any signs of greasiness or visible ice crystals.
Exactly how a given machine chills the canister can differ depending on style. There are three main styles of ice cream makers, each freezing the base in a different way:Adding salt to ice lowers its freezing point, which creates a solution that hovers around 8°F to 12°F , which is cold enough to freeze ice cream. Today’s models mirror the design of old hand-cranked salt-and-ice ice cream makers but instead come fitted with a motor that turns the paddle.
Under-chilling the ice cream also results in ice cream that may look thickened and creamy after churning, but later freezes with large, grainy ice crystals. This is because ice cream that is under-churned and insufficiently frozen has too much free water in it, which then freezes into large ice crystals once transferred to the freezer. Under-aeration will also result in sweeter and richer ice cream, since it concentrates the sugar and fat into a lower yield.
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