Nothing says ice cream quite like … ice cream, and a good ice cream maker helps you to ensure that the ice cream you eat contains only what you want it to contain.
Now, of course, one can get organic ice cream from some stores. However, my experience is that — organic or not — there’s something in some of the organic brands that is not exactly great for the body. That, and the fact that once you eat it, you may feel that you have to keep eating it, and so I question just what’s in it.
At any rate, with a little prodding, we finally got an inexpensive ice cream maker.
The Cuisinart ice cream maker in the photo was about $50. It’s motorized, and works via an insulated canister containing some kind of liquid; freeze the canister until you no longer hear the liquid, assemble it (it’s easy), drop your ingredients into it, and turn it on. In about 25-40 minutes (depending on what consistency you want), it’s done.
Generally, the consistency (thickness) seems to have to do with how cold the canister was when you started, and likely the ingredients you use. Transfer it to a freezer-safe container and put it in the freezer, and it’ll harden further.
This one is easy to clean; if you want to make more ice cream, just refreeze the canister.
After we got it, I spent a ridiculous amount of time researching ice cream makers — they come in all kinds of price ranges, quality and ease of use. Some are not only motorized, but do their own freezing — the choice is yours.
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