Top positive review
784 people found this helpful
Perfect - Only slight quibble is pouring hole could be larger.
on 8 September 2013
My ice-cream maker arrived last week, so I've only had time to make two recipes (Dark chocolate sorbet and Salted caramel ice cream), but both have been absolutely outstanding! Smooth, creamy, and a fraction of the price of buying shop-bought equivalents despite being far superior.
Having read some of the single star reviews on here, I suspect it's probably worth adding a couple of points so that people understand what they're actually buying though...
Firstly, I suspect that the people claiming that the bowl doesn't fit in a "normal" freezer actually have a freezer compartment in a fridge - an icebox, as they are sometimes referred to. It certainly fits fine in the freezer part of our fridge/freezer. The instructions do clearly say you need to chill the bowl to at least -18 degrees C. This does mean a "proper" freezer, so I doubt an icebox would work even if it could take it. The bowl dimensions are included in the description, so not difficult to check.
Secondly, don't expect this to give you fully frozen ice cream straight out of the mixer. That's simply not going to happen without a built in freezer element. What you will get is a very think, very cold mixture similar to ice cream which has started to melt, and which will then solidify (and indeed go rock solid) when you put it in the freezer.
So, at this point, you might be wondering what the point is, when you could just put the mixture in the freezer to start with? The point is that the machine ensures it is close enough to frozen that the freezer can take it the rest of the way to frozen without forming ice crystals in the mixture. That's effectively what you're buying here. The ability to make perfect ice cream without ice crystals. Just view that hour or so in the freezer as the final stage of the process (rather than the point where it comes out of the machine), and you'll be delighted.
Finally, for the people complaining that the ice cream goes rock solid in the freezer, I'm sure there's an ingredient in commercially made ice cream to help minimize this, should you wish to add some - although even then, a freezer will turn commercially made ice cream rock solid too - but to let them into a secret, it doesn't turn it solid permanently! All you need to do is take the ice cream out of the fridge 10 minutes before you want to scoop it out and it's the ideal consistency.
As a last little tip, if you put your bowl into the freezer when you take the ice cream out, that'll keep it from melting the ice cream too quickly when you serve it.