Selecting The Perfect Ice Cream Maker (Paperback) | Released: 20 Nov 2013

Whether you are using grandma's old hand-cranked ice cream maker, or one of the modern toss-ball types, there are some constants that are good to keep in mind while making ice cream at home. Crank freezers tend to have a larger 2-4 quart capacity than other ice cream makers, especially in the older models. More modern ice cream makers that do not require ice tend to be of 1-2 quart capacity. If you are making small batches with the ice-less type and want to make larger quantities, you might freeze the ice cream in separate smaller containers, or combine the batches in a larger container in your regular freezer. If you are making larger amounts for a gathering, make most of your ice cream in advance so as not to squander large blocks of time manning the ice cream maker while you have guests. Selecting The Perfect Ice Cream Maker by Michelle Spencer is perfect in helping you find the best Ice Cream Maker for making Ice Cream in the comfort of your home. Be sure to read the manufacturer's instructions with any ice cream maker, crank or otherwise. Unless otherwise instructed, always start your project by washing the lid, can, and dasher (scraper) with hot soapy water. Be sure to rinse everything well, and scald with boiling water. This will sterilize your equipment, preventing bacteria from getting to the milk or cream in your mix. Check your lid and make sure it fits well to prevent leaking. Find out more trade secrets on how to make the best homemade ice cream and how to select that great ice cream maker.
About the Author: Michelle Spencer is an ice cream lover extraordinaire. She teaches you about choosing and making ice cream at home. Here is one of her top tips. If you are using a machine that needs ice, it likely also uses salt in the freezing well. Placing the machine at the edge of a porch where the brine will drain off well is good, though it may cause havoc with your landscaping. Placing the freezing well, or freezer, in a foot tub or other basin to contain the brine is a good way to catch the runoff as the ice melts. Salt water can cause a big mess, and over time can erode cement or treated wood. Take special care if you make ice cream a lot to keep your work area clean. With a traditional crank freezer of a 2-4 quart capacity, you will need at least 15 pounds of ice, either crushed or in small cubes. Crushed ice will allow for faster freezing as it maintains more direct contact with the can. You will also need about 3 pounds of coarse crystal salt. When picking up your supplies, be generous and pick up a bit more than you need, just in case. Ice and salt are readily available and relatively inexpensive. A rule of thumb ratio for freezing is 1 cup coarse salt to every 8 cups (2 quarts) of crushed ice. Layer the salt and ice in the freezer well up to the top of the can, but don't cover the lid with salt. The salt can bleed into the container and leave you with salty ice cream. Whether motorized or outfitted with a hand crank, you will want to continually crank the ice cream for 15 to 25 minutes. You will know it's done when the crank becomes difficult to turn, or the crank motor sputters. Muscles or machines, the ice cream will let you know when it's ready. At this point, it's time to remove the freezing can from the unit. If your ice bucket has a plug, remove it and allow the melt water to begin draining. Carefully remove and wipe off the crank unit (remember that salt is corrosive over time). Remove the can from the ice and wipe it off, before moving it to a work space. Wipe off the lid of the can with a clean cloth to remove as much salt as possible so it will not leak into your fresh confection. Unship the lid and remove the dasher. Scrape the dasher against the rim of the can, removing the bulk of the ice cream sticking to it. Set the dasher aside in a sink or bowl of cool water. This makes cleaning easier. Pick up a copy of Selecting the Perfect Ice Cream Maker by Michelle Spencer to become an ice cream maker professional at home.