If you have a KitchenAid mixer, another option is to get the Kitchen Aid ice cream maker attachment.

The problem I have is never having enough freezer space to chill the bowl. The bowl has to be chilled for a couple of days so, if you don't have space to always have the bowl in the freezer, then you have to plan ahead.

Edited to add: The instructions usually tell you that you need to chill the bowl in a deep freezer. Supposedly, a refrigerator freezer doesn't get cold enough.

I have a couple of the old Donvier ice cream makers--you have to chill the bowl with those, too. Never having extra freezer space for that, I picked up a vintage Waring Ice Cream Parlor at a garage sale for a couple of dollars this past summer. It uses ice cubes and regular table salt. Works great.

I actually have the Cuisinart 30BC and I would not pay double the price for the added "features" of the more expensive Cuisinart model. Making ice cream is fun and I watch the process so I have no need for an automatic shut off. I can tell you that whenever I am purging things from the kitchen, I never consider getting rid of the ice cream maker, it works well for what I want it to do.

I have the Whynter ICM-200LS ice cream maker, and I recommend it very highly. I do not have experience with the Breville or Cuisinart, but I will tell you that you definitely need a 2 quart capacity minimum - do not settle for 1½ quarts, as that is not worth the trouble. Ice cream keeps perfectly in the freezer after you make it, and so you do not want a smaller capacity freezer. From my experience, the Breville would not be worth the extra cost over the Whynter, as I have no complaints with what I have.

Dc, that is what our OP is asking about, not the canister type that goes in the freezer. That is what i have and it is small. Worth it to have a larger capacity.

If we consumed allot of ice cream i would consider the Whynter but Breville is a good company but often the most expensive. Hit or miss on some appliances. Reviews seem similar.

I don't make ice cream often but i do like some very expensive store brands that are low or no dairy so i can make just as good or better at a fraction of the cost at home. A few memorable flavors while traveling cannot be bought at any store even in NYC, (well, maybe somewhere but not so important to seek out)...so i make them myself.

It does not take that much time really but i do wish mine would make a bit more 'while i'm at it'. A bit like homemade stock....so easy but if it only made one pint per effort....?

Since i make low or no fat using yogurt and coconut milk and hemp, goat milk, etc...it is icy. Does not last as long in the freezer. These containers seem to work well. Re-useable, dishwasher safe, (usa made) and cheap enough to take to a friend or a party. ice cream container

Gnatty is asking about two different types of ice cream makers.

The Cusinart (ICE-70) uses the freezer cannister.

The Breville is a compressor ice cream maker.

Cuisinart does make a compressor ice cream maker. Model ICE-100.

I have a Lello with compressor/freezer. There are many things I like about it (not the price!) and some things I find frustrating, but I would never choose one that requires freezing the bowl. The thing I find most frustrating is that this is a simple machine--sturdy as a house--which has only two controls and a timer: Cold on/off and Churn on/off. I would like to be able to adjust the temperature and speed.

With the cannister/bowl from the freezer you have even less control over the temperature because ambient is such a great impact, and you're generally setting the freezer for optimal food storage rather than optimal ice cream. The only version that has tempted me is the one that goes with the KA mixer, because one could whip for frozen mousse.

One of the great things about the Lello is that the bowl is not removable. Yes, that's one of the best things. There are no seams or crevices around the bowl for gunk to get into. The whole thing is steel, including the dasher, which is super easy to remove--just a capnut with textured sides to unscrew. Then one uses a sponge and bowl to clean. I keep a dedicated sponge in the machine. It's a little more work than just cleaning a bowl in the sink, but so much less work than trying to get gunk out of unexpected places!

What I have is actually somewhat between an ice cream maker and gelato maker. It doesn't have the up and down action of a standard gelato maker, and isn't as fast as a standard ice cream maker. It's best at custards, which come out with an amazingly good, silky texture, and not so good at low/non fat because the water freezes too quickly. The same is true for ice creams with a high fresh fruit content, again because there's so much water that it actually makes them low fat. That's a standard problem with any freezing method. Usually, gum is added, but I don't really like doing that. I may experiment with starch this Summer, which is traditional for gelato and might work with leaner mixes. Cooking down the fruit will reduce the water, but perhaps not enough unless you take it down to jam. I also want to experiment with using a mixer or blender to aerate the mix before freezing. I don't know if the churning will knock out the air, but it sounds fun to try.

Recommendations: The more control you have over temperature and speed, the more you can make the machine adapt to you rather than you adapting to the machine. The more easily you can clean, especially right around where you're likely to spill, the less likely you'll have sour gunky messes requiring toothbrushes and elbow grease. You'll get more consistent results with a machine with a compressor/freezer. The easier and less complicated the method is, the more you'll use it.

Accessories: One thing about homemade ice cream is that it may not keep well in the freezer, especially if it's not full fat. Again, the water freezes too hard and crystallizes. Even full fat ice cream can get unpleasantly hard, and having to thaw to get one scoop is not good for the ice cream or your patience. The only really good answer is to have a special ice cream freezer that you keep to the optimal temperature. For the full fat ice creams my machine is best at, however, these insulated containers keep it well in the regular freezer. If you're keeping your ice cream in the freezer, it also helps to have a solid body scooper with a thick neck, rather than the food scoop or lever style.

There are a great many books and treatises out there about ice cream. Sometimes, however, you just want a clear recipe that makes great ice cream without hours of study. I highly recommend The Ultimate Ice Cream Book by Bruce Weinstein. Every recipe I've made from it has been great, including the fresh strawberry. That one didn't keep well in the freezer, but straight from the machine it was fluffy clouds of strawberry goodness.

Re ingredients, you get what you pay for. The same chocolate ice cream recipe is vastly different depending on your cocoa powder, for instance. Trader Joe's fancy cocoa powder gives you standard chocolate ice cream. Valrhona, even reduced in quantity to compensate some for the higher fat content, is stupendous, intense and fudgelike.

If you want to make larger quantities, 2 to 6 quarts, looking into rock salt/ice bucket types. They come in hand cranked or motor crank.ed

dcarch

I've had the 1 1/2 qt. Cuisinart for about 8 years. It's perfect for the 2 of us.

Like CindyMac, I've got the 1 1/2 quart Cuisinart, and have had it for several years. Elery also had one, so if I want more ice cream, I just make a batch in each one. It's great for family dinners, as I can make two different flavors and make everyone somewhat happy. If I plan in advance, I can even make four flavors, LOL, just make the day ahead and freeze, which you are supposed to do anyway, to let it "ripen". Frankly, I like it best soft and right out of the canister, it's kind of like soft serve.

Anyway, although it's small, it was inexpensive and works well, and has proven extremely durable.

Annie

So I finally made the hazelnut ice cream today. Different recipe. I wasn't going to make it because it called for hazelnut liqueur, and I didn't want to bother making syrup, but this one called for dry roasted from the store, thus saving me the toasting of the nuts which I always forget to do when there's plenty of time. Instead of the liqueur, I blended some hazelnuts with vermouth and honey. It worked fine.

The real star was the Vita-Mix. While you're looking at ice cream makers, you might also want a Vita-Mix. There was hardly anything caught in the strainer, and that was probably bits of nut that had been on the sides of the pitcher. The custard was like velvet.

Another reason why a freezer style ice cream maker is a good idea: You can chill the base for a few hours, or even set the bowl in an ice bath, and not worry about it getting your freezer bowl warm before it sets.

Thanks very much for your replies everyone! So many great reviews and thoughts on the different machines types. I'm going to think on it a bit longer but I'll let you know which one I end up choosing.