The procedure with an ice cream machine is much more relaxed. The basic principle is the same for all ice cream machines: “a very cold pot and a stirrer,” says Giorgio Ballabeni.
The ice freezes on the walls of the cylinder – as quickly as possible so that only fine ice crystals form. It is constantly scraped and whisked.
Two variants can be distinguished:
1. Machines without a compressor
Entry-level models are available from around 50 euros, but they only produce one and a half to two liters of ice. The cooling liquid between the outer wall and the mixing bowl has to be frozen in the freezer for up to 24 hours beforehand – which is a bit time-consuming.
Another disadvantage: the base mass freezes slowly, which means that coarse ice crystals can form. “Machines without a compressor make something cold, but not ice,” says Uwe Koch ungraciously. However, the master confectioner is also biased: he installed Italian professional machines in ice cream parlors for many years.
2. Compressor machines
These significantly more expensive models freeze to minus 40 degrees and can make one and a half to two and a half liters of ice.
Apart from the price – from 170 euros, high-quality models tend to be more than 300 euros – these machines also have some disadvantages: they are large, heavy and relatively loud, mostly over 40 decibels. Freezing only takes between half an hour and an hour. And the ice cream usually comes out consistently creamy.
Buying an ice cream machine: what do you have to pay attention to?
Expert Yüksel Saier advises to pay attention to the following elements when buying an ice cream machine: Mixing bowls should ideally be made of stainless steel that can be easily removed from the machine. A clear lid is also recommended for observing the freezing process and a large opening in the lid for adding ingredients during freezing. In the best case, the ice cream machine of your choice has an automatic switch-off function so that the ice cream does not become too hard.
Tip: Uwe Koch advises paying attention to the wattage when buying an ice cream machine. The higher it is, the more durable the ice becomes. “It should be 180 watts or more,” says Koch.