The Coveted Ice Cream Maker
While ice cream might not be the first thing on everyone’s mind during winter, making your own icy treat is special no matter what the season. When I have the urge, my machine of choice is the Krups La Glaciere. It’s an older model that has been discontinued, but trust me, it’s definitely worth the eBay search. The La Glaciere rotates at a slow, even speed, resulting in creamy ice cream without too much air beaten into it, and the wide, flat bottom makes getting the ice cream out easy. Most sell on eBay for under $40, making this Krups remarkably cheaper than its automatic competitors. It’s easy to use and clean, and the ice cream is definitely easy to eat, no matter what time of year.
Krups La Glaciere Ice Cream Maker, prices vary
Posted by
| Friday, January 25, 2008 at 5:34pm
| 5 comments
Tagged with: ice cream, ice cream maker, krups, la glaciere, kitchen tool
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i have this icecream maker. love it. makes fabulous icecream everytime including sherberts`````````````````````````````````````````````````````````````````````````````````
I LOVE homemade ice cream, but has anyone figured out a way to keep it from getting hard-packed when frozen for more than a day? We can't eat too much ice cream in one sitting, and I hate to go to all that work to be disappointed a week later.
my first thought is that your freezer isn't cold enough (0-5F). but if it's not that, the hard-packed issue could be your machine, that is, if it's not churning/freezing the cream efficiently. do you think your bowl is thoroughly frozen? does this problem occur indiscriminate of flavor?
I had this ice cream maker, and was always pretty happy with the results. Unfortunately, the bowl became warped over time, causing the paddle that moves the ice cream around not to sit correctly, and I had move on. My guess is that's why it's discontinued.
I highly recommend the Cuisinart ice cream maker (http://www.amazon.com/Cuisinart-ICE-2... very similar price point, same deal where you put the bowl in the freezer to chill. Makes great ice cream, and I actually think it's a nicer design - easier to put together.
The ice cream could be getting too hard because not enough air was processed into it while it was being made. American ice cream is traditionally half air. Reducing that ratio makes for a richer flavor but you could end up with ice cream that is too hard packed once it hardens. Have you tried beating some air into your mix before adding it to the ice cream maker?