Whynter. I have what appears to be this model. Works great.

whynter.com/product/no-pre-fre...cm-200ls/

That looks like a good version should I decide to pay for built in compressor/freezer. Thank you.

Can i be the taste tester...! :0)

we have the carolina cooker ice cream maker.... its a bit pricey (119.00) but works great. it is electric or has the manual crank too. makes up to 6 qts . they have went up since we got ours but it works real good.

carolinacooker.com/ice-cream-m.../p/70596/

If you want to go old school, get a few burros, stop to pull and weave some grass, hike up a mountain, hack out a few blocks of glacial ice by hand, package it in some of the grass with twisted grass to tie it to the burros, and head back down the mountain. Then make the ice cream with the ice.

Alas, the last iceman has died. I read this a week or two ago, but haven't gotten around to posting it. He was 4' 11" (150cm) tall.  Years ago I heard of this job/way of life. While we lament the passing of such people, work, and time, I doubt that any of us would willing do such a job for 40 or 50 years.

I haven't gotten around to figuring out if there's any way I can watch the whole film. Or maybe this 14 minute video is the whole thing, I dunno.

Film site - https://elultimohielero.com

Youtube version, with subtitles in english. The lower right theater mode icon works well.
youtube.com/watch?v=PAeUC0-v5x4

For the ice cream portions, fast forward the youtube version to 4:42-6:15 , where his brother goes to work and makes ice cream the old fashioned manual way, and 11:55-12:20 where he serves the ice cream.

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Originally posted by rinemb

That looks like a good version should I decide to pay for built in compressor/freezer. Thank you.

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At $250 USD on amazon, it's not inexpensive, but it works great and should last a lifetime.  It should be a hand-me-down when the time comes.

https://www.amazon.com/gp/product/B00N63J432/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I've never had to use it, but I've heard that their customer service is good.  Not surprisingly, it'll come with some recipes for ice cream, yogurt, etc., but you probably have your own.  I have a few of my own if you'd like - I typically make vanilla with real vanilla beans (another story), but I've made strawberry ice cream as well - only in season of course.  The out of season or store bought fruit from wherever isn't as good as fresh/ripe/local, even in ice cream.

If I recall correctly potatos originally came from the area now known as Peru as well.  I've been to Chile, Argentina, and Bolivia, but never Peru.

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Originally posted by reubenstump

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Originally posted by rinemb

That looks like a good version should I decide to pay for built in compressor/freezer. Thank you.

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At $250 USD, it's not inexpensive, but it works great and should last a lifetime.  It shold be a hand-me-down when the time comes.

I've never had to use it, but I've heard that their customer service is good.  Not surprisingly, it'll come with some recipes for ice cream, yogurt, etc., but you probably have your own.  I have a few of my own if you'd like - I typically make vanilla with real vanilla beans (another story), but I've made strawberry ice cream as well - only in season of course.  The out of season or store bought fruit from wherever isn't as good as fresh/ripe/local, even in ice cream.

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My first use would be for Thanksgiving.  Family considering and theme built around walnuts, and asked me to make black walnut ice cream with my stash.  Brad

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Originally posted by rinemb

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Originally posted by reubenstump

quote:

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Originally posted by rinemb

That looks like a good version should I decide to pay for built in compressor/freezer. Thank you.

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At $250 USD, it's not inexpensive, but it works great and should last a lifetime.  It shold be a hand-me-down when the time comes.

I've never had to use it, but I've heard that their customer service is good.  Not surprisingly, it'll come with some recipes for ice cream, yogurt, etc., but you probably have your own.  I have a few of my own if you'd like - I typically make vanilla with real vanilla beans (another story), but I've made strawberry ice cream as well - only in season of course.  The out of season or store bought fruit from wherever isn't as good as fresh/ripe/local, even in ice cream.

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My first use would be for Thanksgiving.  Family considering and theme built around walnuts, and asked me to make black walnut ice cream with my stash.  Brad

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Well, I have to ask - how do you preserve your stash of black walnuts?

I ask because my new property has about 5 chestnut trees.  Not the American chestnut which was wiped out, but not horse chestnuts, either.  Chinese chestnuts, which are immune, or at least resistant to, the blight.  I've cut, soaked, and grilled them with no ill effects, and they're rather tasty.

I wanted to surprise my family with roasted chestnuts at Thanksgiving, but I haven't been able to store them well enough - they get soft and start to rot.  I put some in the fridge, some in the cool dark basement, and neither method worked.  I didn't try freezing them, although I've heard that it can work.  I'd need to preserve chestnuts for about one month.

Do you just buy walnuts in a store, or do you have a local harvest of some sort that you use and preserve until the time is right?

Thanks.

A couple of years ago, I bought a Cuisinart ice cream maker based upon a recommendation from someone here on BHO. It has an aluminum drum that has some unknown material sealed inside. You place the drum in your refrigerator freezer compartment for several hours before you make the ice cream. The material sealed inside the drum performs the same function that ice does in a conventional ice cream freezer. It's a very efficient system, and it worked as advertised. However, the ice cream it produced had a peculiar texture and "aftertaste" that I greatly disliked, so I've used it only one time.

I often see ads that talk about "smooth, creamy homemade style ice cream". In my experience, homemade ice cream has a coarse texture that is not smooth and creamy. That coarse texture is what I like most about homemade ice cream, so I was disappointed with the Cuisinart unit.

I should add that good storage containers help. I can't imagine having leftover ice cream, but it does help to make plenty in advance.    Tovolo is pretty good.

https://www.amazon.com/Tovolo-Ice-Cream-Containers-Freezer-Storage-Tub/dp/B00EDHE4V2/ref=sr_1_1

https://www.amazon.com/Tovlo-Reusable-Container-Homemade-Assorted/dp/B088N532XP/ref=sr_1_5

black walnut meat is pretty dry and hard. I just weed the meat for shell frags, and since they break up pretty small digging them out of the shells, I just rough rough them a bit like one might due to pecans and English walnuts. Then this time, I filled a storage container/with good lid and then put that in a freezer baggy squeezing the air out as much as able. Finally, put it in the freezer. Marilyn's mother used to store black walnuts about that way for the winter. Brad

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Originally posted by RB3

A couple of years ago, I bought a Cuisinart ice cream maker based upon a recommendation from someone here on BHO. It has an aluminum drum that has some unknown material sealed inside. You place the drum in your refrigerator freezer compartment for several hours before you make the ice cream. The material sealed inside the drum performs the same function that ice does in a conventional ice cream freezer. It's a very efficient system, and it worked as advertised. However, the ice cream it produced had a peculiar texture and "aftertaste" that I greatly disliked, so I've used it only one time.

I often see ads that talk about "smooth, creamy homemade style ice cream". In my experience, homemade ice cream has a coarse texture that is not smooth and creamy. That coarse texture is what I like most about homemade ice cream, so I was disappointed with the Cuisinart unit.

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Hmmm, that was what I was deciding about if I choose to save money over convenience.  But I don't like the sound of your review and off-taste.  Brad

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Originally posted by reubenstump

I should add that good storage containers help. I can't imagine having leftover ice cream, but it does help to make plenty in advance.    Tovolo is pretty good.

https://www.amazon.com/Tovolo-Ice-Cream-Containers-Freezer-Storage-Tub/dp/B00EDHE4V2/ref=sr_1_1

https://www.amazon.com/Tovlo-Reusable-Container-Homemade-Assorted/dp/B088N532XP/ref=sr_1_5

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Yes, I was considering at least a couple of storage containers. I will check these out.  Thank you, Brad

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Originally posted by reubenstump

If you want to go old school, get a few burros, stop to pull and weave some grass, hike up a mountain, hack out a few blocks of glacial ice by hand, package it in some of the grass with twisted grass to tie it to the burros, and head back down the mountain. Then make the ice cream with the ice.

Alas, the last iceman has died. I read this a week or two ago, but haven't gotten around to posting it. He was 4' 11" (150cm) tall.  Years ago I heard of this job/way of life. While we lament the passing of such people, work, and time, I doubt that any of us would willing do such a job for 40 or 50 years.

I haven't gotten around to figuring out if there's any way I can watch the whole film. Or maybe this 14 minute video is the whole thing, I dunno.

Film site - https://elultimohielero.com

Youtube version, with subtitles in english. The lower right theater mode icon works well.
youtube.com/watch?v=PAeUC0-v5x4

For the ice cream portions, fast forward the youtube version to 4:42-6:15 , where his brother goes to work and makes ice cream the old fashioned manual way, and 11:55-12:20 where he serves the ice cream.

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Neat short film ......wish it had sub-titles.  Work ethic certainly not lost on those folks!

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Originally posted by BanjoLink

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Originally posted by reubenstump

If you want to go old school, get a few burros, stop to pull and weave some grass, hike up a mountain, hack out a few blocks of glacial ice by hand, package it in some of the grass with twisted grass to tie it to the burros, and head back down the mountain. Then make the ice cream with the ice.

Alas, the last iceman has died. I read this a week or two ago, but haven't gotten around to posting it. He was 4' 11" (150cm) tall.  Years ago I heard of this job/way of life. While we lament the passing of such people, work, and time, I doubt that any of us would willing do such a job for 40 or 50 years.

I haven't gotten around to figuring out if there's any way I can watch the whole film. Or maybe this 14 minute video is the whole thing, I dunno.

Film site - https://elultimohielero.com

Youtube version, with subtitles in english. The lower right theater mode icon works well.
youtube.com/watch?v=PAeUC0-v5x4

For the ice cream portions, fast forward the youtube version to 4:42-6:15 , where his brother goes to work and makes ice cream the old fashioned manual way, and 11:55-12:20 where he serves the ice cream.

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Neat short film ......wish it had sub-titles.  Work ethic certainly not lost on those folks!

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I see english subtitles, and I didn't even turn on CC.

quote:

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Originally posted by RB3

I often see ads that talk about "smooth, creamy homemade style ice cream". In my experience, homemade ice cream has a coarse texture that is not smooth and creamy. That coarse texture is what I like most about homemade ice cream, so I was disappointed with the Cuisinart unit.

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I'm not an expert, but the ice cream recipes I use call for caster sugar, which is finer than the "normal" sugar you buy by the bag in a grocery store.  It may say "caster" and/or "superfine" somewhere on the label.  If you shop around you can probably find some in a grocery store with the regular sugar, or maybe in the baking section.

I'm not saying that the coarseness is due to the type of sugar, but it could be.  It could also be due to larger ice crystals, or ... other stuff.

https://www.amazon.com/India-Tree-Superfine-Caster-Baking/dp/B000H7ENQS

I did order the whynter ice cream maker. I still need to buy storage containers. I keep plenty of the superfine/caster sugar on hand for other baking needs. I will let you know results later. Thank you, brad

I received my Whynter ice cream freezer. It has 2.1 quart capacity. If I want to make a near 2 qt batch I need to figure in the paddle and how much room to leave in the top of the freezer container. So can I get 1.75 qts into one batch? Brad

Looking at one of my recipes, it calls for 3 cups of heavy cream, 2 cup of whole milk, and 1.25 cups of caster sugar.

So that's 6.25 cups, about 1.6 quarts, and it works fine.  1.75 might be pushing it, but I'd give it a shot.  Or ask Whynter, but I'm sure that the capacity includes the paddle.

Pour 1.75 quarts of water in it and see what you think.

It kind of swells or fluffs up a bit as the mixing happens - it aerates.

I watched a number of YouTube vids and with fine sugar some say you should heat the mixture to dissolve the grainy sugar, others say just dump the ingredients in the mixing bowl and start freezing. Implying the sugar will dissolve. Hmmmm, what is the correct method?

Walnut Ice Cream is one of my Favorites!

I always heat it up in a pan with the milk and heavy cream. Medium low heat. Maybe 5-15 minutes until the sugar is dissolved.  Stir often to mix in the sugar and avoid caramelization or burning on the bottom, even over low heat - it ain't creme brulee.

Then cool to room temperature before putting in the mixer. This is about enough time for the mixer to pre-cool (there's a button or menu for that).

I never tried just putting everything straight in the mixer.

https://www.whynter.com/ice-cream-recipes/ice-cream-maker-recipes-1.pdf

I don't put eggs in mine, although plenty of recipes call for it.  I usually make vanilla (with hand scraped vanilla beans, but that's a different procedure), or a fruit version like strawberry.

I just made a two pint batch to test the Whynter ice cream freezer and to check the extra fine sugar would dissolve without heating up the mixture. I did use the 10-min mixing cycle before freezing. The sugar did dissolve. The ice cream very creamy.
Well, now onto Thanksgiving dinner with the family. That morning I will make 1.5 quart batch of maple black walnut and a 1.5 quart batch of vanilla. Brad

Awesome. In my experience it takes a few hours for the ice cream to reach a reasonably semi-solid state in the freezer after the mixing is done. If it has enough time in the freezer you won't end up with ice cream soup.

Good luck.

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Originally posted by reubenstump

Awesome. In my experience it takes a few hours for the ice cream to reach a reasonably semi-solid state in the freezer after the mixing is done. If it has enough time in the freezer you won't end up with ice cream soup.

Good luck.

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I was actually a bit surprised by how firm the ice cream was its auto shutoff phase. More frozen than soft serve, less than freezer stored stuff. Brad