|He had found a machine which had provided him with a metal cup filled|
with a viscous liquid that was almost, but not quite, entirely unlike ice cream.
In all fairness, it wasn’t entirely the ice cream maker’s fault. I’m sure there are people who have used this type of device with great success. We really didn’t know what the heck we were doing. There was no Internet back then. There were no books at the local library with pictures and step-by step instructions. I don’t ever recall seeing a VHS tape on home ice cream making and even if such a thing existed back then, it was probably crap.
Ice cream without ice? How cool is that?
I considered buying an ice cream maker when I went on a low carb diet, but was reluctant to go through that aggravation again. Then one day, I discovered a new kind of device that didn’t require ice or salt.
Just when I thought I was out, they pull me back in.
I had known about the really expensive ice cream makers that have built in compressors when I bought the ICE-30, but I couldn’t bring myself to spend $300 on a gadget that might be a bust. What changed my mind was a deep discounted sale price, great reviews at Amazon, and breaking a long standing weight loss plateau with a fat-fast. You see, ice cream minus the sugar and milk can be a great way to trigger weight loss. It’s low carb, low protein, and high fat. Really high in fat. Finding recipes for foods that have over 85% of its calories as fat is not easy. Homemade sugar free ice cream can achieve those macronutrient ratios. I ended buying this compressor unit made by Cuisinart:
I gotta say, it’s a dream compared to the other units. I don’t need to worry about keeping everything cold before I make ice cream. The resulting ice cream has a consistent freeze throughout. Bottom line: I definitely reccomend a compressor unit. It’s worth the money.
It comes with two paddles; one for gelato and one for ice cream. The gelato paddle introduces less air (called overrun) into the final product. I personally never saw a difference. In fact, I feel the amount of overrun is low even when using the ice cream paddle.
Here’s a video showing it in action:
The presenter makes a couple of mistakes. Don’t insert the bowl into the main unit before you pour the ice cream mix. It’s going to splash around like it did for her. Put your bowl on a table, insert the paddle in the bowl, pour your mix in, and then lift the bowl and put in the main unit. Also, do not add your solid ingredients at the beginning. They’re supposed to get added a couple minutes before it’s done. Those strawberry chunks are going to interfere with the churning process and get atomized by the time it’s finished. Please, DO NOT use this video as a guide.
Now that you know what kind of ice cream maker to buy, what else will you need? Not much, I promise. However, there are a lot of ways to screw up. Trust me; I know. I’ll list all of the other items you should and shouldn’t use in part two.
Oh, one last thing. The paddle that churns the ice cream is called the “dasher.” People who are really into ice cream get real snooty if you call it something other than a “dasher.”