Roasted Banana Ice Cream – Recipe

Roasted Banana Ice Cream Recipe

This roasted banana ice cream has a delicious flavour reminiscent of roasted apple pie. Roasting the bananas reduces their water content and intensifies the sweet banana flavour. 

This recipe will be split into two sections: SECTION 1 will cover the science and preparation and SECTION 2 the recipe itself. I recommend reading section 1 before you start making your ice cream.

SECTION 1: THE SCIENCE AND PREPARATION
1. Freezing the bowl

For this recipe, I use the Cuisinart ICE-30BC, which comes with a removable bowl that needs to be frozen overnight before it can be used. If you’re using the Cuisinart ICE-100, Breville BCI600XL, Lello Musso Pola 5030, or any other machine with an in-built compressor, you can jump to part 2 on the formation of ice crystals. 

The day before you start making your ice cream, take the bowl and cover the top with cling film; use an elastic band to help keep it in place. Put the bowl in a plastic bag and tie the ends.

The plastic bag and cling film will help prevent water from freezing to the inside of the bowl whilst it’s in the freezer. Any ice that freezes to the side of your bowl will act as an insulator and slow heat transfer from the ice cream to the bowl.

As we will see in part 4 on residence time, slow heat transfer is likely to increase the time your ice cream spends in the machine. The longer your ice cream spends in the machine, the sandier the texture is likely to be.

Take a 1 litre plastic container, the ice cream dasher, and the freezer bowl and place them in your freezer overnight. Freezing the dasher and plastic container will remove any heat stored in them. This will help prevent ice cream that comes in contact with the side of the relatively warm container during the extraction stage from melting, which is likely to result in coarse texture.

It’s also important that you freeze enough water to be able to make an ice bath. We will be using an ice bath to quickly cool the ice cream mix after it’s been heated and before it goes in the fridge to age. 

2. The formation of ice crystals

When making ice cream, the two salient points you should always consider are flavour and texture; the best ice creams in the world are bursting with flavour and have a smooth and creamy texture.

Ice crystal size plays a significant role in promoting this smooth and creamy texture: small ice crystals contribute significantly to smooth and creamy texture, whilst large ice crystals produce ice cream that is coarse (Goff and Hartel (2013)).

Ice crystal size is affected by the recipe and by freezing. Freezing is done in two stages : 1. dynamic freezing, where the ice cream mix is frozen in a machine to incorporate air and to limit the size of the ice crystals that form; and 2. static freezing where the ice cream is hardened in the freezer.

In this post, we will look at what we can do to promote the development of small ice crystals during both the dynamic and static freezing stages.

3. Setting the fridge temperature

It’s very important that set your fridge to between 0 and 2°C to increase the rate of crystallisation of the fat globules when you age your mix overnight. Crystallisation of fat during the ageing process helps maintain the shape of ice cream when it is served and also helps minimise the rate at which the ice cream melts (Goff and Hartel (2013)).

If you don’t allow the fat globules sufficient time to crystallise, it is likely that your ice cream will suffer from relatively fast meltdown and less retention of shape.

4. Setting the freezer temperature

It’s also very important that you get your freezer as cold as it will go, ideally around -25 to -30°C. This is because when you finish churning your ice cream and extract it from your machine at around -5°C, significant changes to the ice crystals continue to take place until the temperature decreases to -18°C, preferably -25°C to -30°C (Goff and Hartel (2013)). 

The longer it takes for your ice cream to reach -18°C (-0.4°F), the larger the ice crystals will grow and the sandier the texture is likely to be. Donhowe (1993) showed that faster cooling of ice cream during hardening resulted in smaller mean ice crystal size.

So to promote faster cooling of your ice cream during the hardening stage, it’s important to ensure that your freezer is set to its coldest temperature. If you have a super chill button, or something similar, it’s a good idea to switch this on. Also, try and place your ice cream in the back of your freezer where the temperature is coldest.

5. Freezer temperature effect on residence time

If you’re using the Cuisinart ICE-30BC, or any other machine that requires you to freeze the bowl before it can be used, your freezer’s temperature will also have a considerable effect on residence time. 

Residence time is the time a mix spends in the machine and has a significant effect on ice crystal size. In their study of the effects of sweetener type, draw temperature, dasher speed, and throughput rate on ice crystal size during freezing of ice cream, Drewett and Hartel (2007) found that residence time had the most pronounced effect on mean ice crystal size.

So to obtain the smallest ice crystals, it is necessary to have the shortest residence time possible (Goff and Hartel (2013)).

I’ve found that my freezer’s temperature has a noticeable effect on residence time when I use my Cuisinart ICE-3OBC to churn my ice cream. When I set my freezer to ‘super freeze’, which gets the temperature down to about -27°C (-16.6°F), it takes about 18 minutes to churn an 800g batch of ice cream. When I set it to -18°C (-0.4°F), it takes about 24 minutes to churn the same amount. This is a considerable difference in residence time that should not be overlooked.

So, to reduce residence time and promote the development of small ice crystals, get your freezer as cold as it will go when freezing your bowl and when hardening your ice cream.

6. The Size of Your Pan

The size of the pan you use plays an important role in formulating the final mix composition as it affects the amount of water that is evaporated during the heating stage. 

In this recipe, we will be aiming for a 15% reduction after 25 minutes of heating at 72°C (162°F). This will produce a mix consisting of around 50.02% total solids after heating, which I’ve found to be ideal for the promotion of smooth and creamy texture in homemade ice cream. If your pan is too small, you are unlikely to achieve a 15% reduction after 25 minutes of heating.

I will be using a large pan with a 23cm diameter for this recipe and recommend you use the same. If your pan is smaller than 23cm, you will need to continue heating your mix for a further 5 minutes. Using a pan with a diameter greater than 23cm is not a problem.

7. The weight of your pan

Before you start preparing your mix, it’s important to first weigh your pan. This is necessary so that you can check the level of reduction after 25 minutes heating. 

The starting weight of our mix will be 1000g. After 25 minutes of heating and a 15% reduction, you should have a mix weight of 850g. If your mix weighs more than 850g, put it back on the heat and continue heating.

Here is how to check the level of reduction  after 25 minutes heating:

My 23cm diameter pan weighs 1606g.

1606g pan + 1000g starting mix = 2606g starting weight.

After 25 minutes of heating, my total weight (1606g pan + 850g 15% reduced mix) should be 2456g.

If my total weight after 25 minutes heating is greater than 2456g, I will continue heating until the weight drops below 2456g.

8. Why 72°C (162°F) for 25 minutes?

When I first started making ice cream, I would always see the ubiquitous ‘heat the mix until it coats the back of a spoon and holds a clear path when you run your finger across it’ in recipe books and always found it frustrating that no one ever explained why this had to be done. 

There are three principal reasons why we are going to heat our mix to 72°C (162°F) and hold it there for 25 minutes: 1. to pasteurise the mix, 2. to improve foaming and emulsification, and 3. to improve body and texture. Let’s take a look at each of these three points.

8.1 Pasteurisation

If you’re running a business and making ice cream to sell, you need to ensure that you are in compliance with food safety legislation. Here in the U.K, the Dairy Products (Hygiene) Regulations 1995, Schedule 6, part v 1 (a) states:

1.  Pasteurised ice-cream shall be obtained by the mixture being heated—
to a temperature of not less than 65.6°C (150.1°F) and retained at that temperature for not less than 30 minutes;
to a temperature of not less than 71.1°C (160°F) and retained at that temperature for not less than 10 minutes; or
to a temperature of not less than 79.4°C (174.9°F) and retained at that temperature for not less than 15 seconds.

Ice cream needs to be pasteurised in order to destroy all pathogens and the enzyme phosphatase that may be harmful to health. This is just as important for you guys making ice cream to sell as it is for you guys making ice cream at home.

8.2 To improve foaming and emulsification

The second reason we are going to heat our mix to 72°C (162°F) for 25 minutes is to improve whey protein foaming and emulsification.

Foam is a volume of gas dispersed in liquid. Foams are unstable and will eventually break down. Therefore, a surface active agent such as protein is used to provide stability (Indrawati et al. (2008)).

Foam formation and its stability is important for texture and for the retention of air that is incorporated into the ice cream in the machine. Heating milk so that the whey proteins undergo partial protein unfolding yields more voluminous and more stable foam (Goff and Hartel (2013)) and improves the emulsifying characteristics of milk protein (Philips et al., 1990).

However, at high temperatures, foaming and emulsifying characteristics may be impaired due to protein aggregation (phillips et al., 1990).

So, heating whey proteins so that they undergo partial unfolding improves foaming and emulsification, whereas whey proteins that undergo irreversible aggregation due to excessive heat may impair foaming and emulsification.

At what temperatures, then, do the whey proteins start to undergo partial protein unfolding? Sava et al. (2005) held that thermal denaturation involves 2 steps: an unfolding step at 70 to 75°C, and an aggregation step at 78 to 82.5°C, that mostly follows unfolding.

So to promote reversible unfolding and prevent irreversible protein denaturation during prolonged heating, it’s prudent to keep the temperature of our mix below 75°C (167°F).

Surface hydrophobicity is also important in determining emulsifying activity (Monahan et al., 1993). Denatured proteins have been found to have better foaming properties, attributed to increased hydrophobicity, and greater interfacial contact (Damodaran, 1996).

Save et al found that surface hydrophobicity increased considerably at temperatures between 70 and 77.5°C (171.5°F) when whey protein was heated for 45 minutes, with greater increases noted after longer heating times. 

Functionality of whey protein also depends on its solubility. Heating at a temperature between 70 (158) and 75°C (167°F) results in a minimal loss of solubility. A decrease in solubility of only 10 to 20% compared with the native protein was observed after 45 minutes by Sava et al.

So, research points to an optimal heating temperature for whey protein at somewhere between 70 (158) and 75°C (167°F). In this temperature range, whey proteins undergo reversible unfolding, which improves foaming and emulsification.

Holding whey protein at between 70 (158) and 75°C (167°F) for a prolonged period of time significantly increases surface hydrophobicity with only a minimal loss of solubility, which improves foaming. Greater increases in surface hydrophobicity were also noted after longer heating times.

During testing, I found that when I held my ice cream mix at temperatures above 72°C (162°F), the unpleasant ‘eggy’ hydrogen sulphide taste began to form and was noticeable on eating. I have found that heating an ice cream mix to 72°C (162°F) and holding it at this temperature for 25 minutes considerably improves body and texture. This is compared to a mix that is heated to 72°C (162°F) and held for 10 and 15 minutes only.

8.3 To improve body and texture

The third reason we are going to heat our ice cream mix to 72°C (162°F) and hold it there for 25 minutes is that heating milk also improves body and texture because of the denaturation of proteins and the consequent increase in their water-holding capacity (Goff and Hartel (2013)).

Goff and Hartel (2013) noted that denatured whey proteins can improve smoothness by helping to minimise the size of ice crystals.

9. Why is skimmed milk powder added to ice cream?

The use of skimmed milk powder in commercial ice cream making is usually associated with economy-style ice cream as it is a cost effective way of reducing the more expensive cream. In homemade ice cream, however, I’ve found that it is essential for the promotion of smooth and creamy texture.

Skimmed milk powder’s primary role in homemade ice cream is to increase the non-fat milk solids (NMS), namely the whey protein. Flores and Goff (1999) demonstrated that milk proteins had a large impact on texture by limiting ice crystal size and enhancing their stability.

I have not been able to achieve the same smooth and creamy texture in my homemade ice cream after 25 minutes of heating without the addition of skimmed milk powder.


SECTION 2: THE RECIPE

COOKING TIME:
Ice cream mix: 25 minutes
Roasted bananas: 30 minutes

EQUIPMENT:
Food thermometer
Ice cream maker
A zip-lock bag
Ice trays
1 litre plastic container

Makes just over 1 quart (1 litre) of ice cream

1. The importance of butterfat

It’s important that the fat percentage of the cream and milk you use match that stated in the recipe. I’ve included a recipe for 35% fat cream, 36% fat cream, and 47.5 fat cream. All recipes use skimmed milk at 0% fat. Get in touch if your cream does not match the fat percentages listed.

For readers in the United States and Canada, use ‘heavy’ or ‘whipping’ cream and non-fat milk. For readers in the U.K, use double cream and skimmed milk from Sainsburys as they have a 47.5% and <0.5% fat content respectively.

Ingredients

Double Cream at 35% fat
Double cream 566g
Skimmed milk 170g
Sugar 140g
Egg Yolks 78g
Skim Milk Powder 46g

Double Cream at 36% fat
Double cream 550g
Skimmed milk 186g
Sugar 140g
Egg Yolks 78g
Skim Milk Powder 46g

Double Cream at 47.5% fat
Double cream 417g
Skimmed milk 319g
Sugar 140g
Egg Yolks 78g
Skim Milk Powder 46g

Roasted Bananas
Very ripe bananas 450g
Brown sugar 20g
Sea salt 1/4 teaspoon

I strongly recommend using organic milk and cream and organic free-range eggs whenever possible. I use organic milk and cream and organic free range eggs from farms in Wiltshire when I make ice cream for my business and find that I get a much richer flavour from organic milk and cream and a much deeper colour from free range egg yolks.

The table below shows the composition of our 1000g ice cream mix before heating. 

1000g ice cream mix composition before heating

After 25 minutes heating and a 15% reduction, our 850g mix will have the following composition:

Total Solids 50.9%
Non-fat Milk Solids (NMS) 10.11%
Fat 21.52%
Sugar 15.21%
Egg Yolks 4.07%

2. Preparing an ice bath

Before you start preparing your mix, take a large bowl and fill it with enough ice to make an ice bath. Have a large zip-lock freezer bag ready next to the bowl, along with some table salt.

The zip lock bag and water bath is to ensure that the mix is cooled as quickly as possible once it has been cooked, minimising the time the mix spends in the ‘danger zone’, between 5 (41) and 65°C (149°F), where bacteria likes to multiply.

The longer your mix spends in the ‘danger zone’, the more bacteria is likely to multiply, imparting an undesirable taste and smell. 

3. Heating the mix

Weigh your pan and record its weight. This is so we can check whether we have achieved the desired 15% reduction after 25 minutes of heating.

Once you’ve prepared the ice bath and weighed your pan, add the sugar and egg yolks to your pan. Mix the yolks and sugar; the sugar will help prevent the yolks from curdling. Add the skimmed milk powder and mix into the yolks and sugar.

Add the cream and milk and spend a good minute mixing all the ingredients together before you switch on the heat.

Over a medium heat, heat the mixture until the temperature reaches 71°C (160°F), making sure that you are constantly stirring. You will risk burning the proteins and curdling the egg yolks if you do not constantly stir the mix.

Once the temperature reaches 71°C (160°F), turn the heat down to low, move your pan slightly off the heat, and continue heating until the temperature reaches 72°C (162°F). Use your thermometer to keep your mix at 72°C for 25 minutes, adjusting the position of your pan to help regulate the temperature.  

It’s important that you keep your mix at 72°C(162°F) for the full 25 minutes to obtain optimum foaming and emulsifying characteristics.

4. Cooling the mix

After 25 minutes, take the pan off the heat and weigh it. If the weight of the pan and the mix is more than 850g + the weight of the pan, place it back on the heat and continue heating for another 2-3 minutes or until you get the weight down sufficiently.

Carefully pour the mix into the zip-lock bag, seal and place it in the ice bath. Pour about a tablespoon of salt onto the salt to lower the temperature and cool the mix faster.

Once the mix has cooled to about 10°C (50°F), place it in the fridge and leave it overnight to age. Remember that ageing your mix is important as crystallisation of fat during the ageing process helps maintain the shape of ice cream when it is served and also helps minimise the rate at which it melts.

5. Roasting the bananas

Once you’ve allowed your mix to age overnight, you can start roasting your bananas. It’s important to use very ripe bananas; the riper your bananas, the more intense the flavour will be.

Pre-heat your oven to 180°C (356°F). Slice the bananas into small pieces and combine with the brown sugar and sea salt on a baking tray.

Bake for around 30 minutes or until the bananas are nice and brown. Don’t stir the bananas during baking to allow them to develop a nice caramelised layer.

Remove the bananas from the oven and use a fork to break them down into a pulp. Don’t worry if you have some large bits remaining as this will produce nice chunky bits of roasted banana in the ice cream.

Allow the bananas to cool to room temperature.

Roasted Banana Ice Cream Recipe Roasted Banana Ice Cream Recipe
6. Churning the mix

Once your bananas have cooled to room temperature, place the freezer bowl in your machine and add the dasher. Put the lid on and, with the machine switched on, pour in the mix followed by the roasted bananas.

If you’re using a machine with an in-built compressor, with the bowl in, switch on the compressor and leave it running for 10-15 minutes before adding the mix. This will ensure that the freezer bowl is as cold as possible when the mix is added, which will contribute to a reduction in residence time.

If you’re using the Cuisinart ICE-30BC, use your thumb to push the dasher against the side of the bowl as soon as you pour in the mix. This will ensure that the dasher scrapes off the layer of ice that freezes to the side of the bowl, improving heat transfer.

Any ice that is frozen to the side of the bowl will act as an insulator, slowing the release of heat from the ice cream to the bowl and increasing the residence time. Remember that the longer the residence time, the larger the ice crystals will grow and the sandier the texture is likely to be.

Goff and Hartel (2013) held that even a very thin layer of ice remaining on the bowl wall can cause a dramatic reduction in heat transfer so do try and push the dasher against the bowl.

Use a spoon to push along any static lumps of ice cream and ensure that the mix is constantly moving whilst in the machine.

7. Extraction time

Your mix will be ready when it develops a nice dry, stiff texture, and starts forming ribbon-like swirls. When you remove the dasher, your ice cream should stick firmly to it.

The point at which your mix is ready for extraction will vary from 15-45 minutes depending on the machine you use. For the Cuisinart ICE-30BC, your ice cream should be ready at 35 minutes of churning. For the Cuisinart ICE-100 and the Breville BCI600XL, this should be after 32 and 33 minutes respectively.

Just before your mix is ready, quickly take the plastic container out of the freezer and have a large and a small spoon handy.

When you finish churning a batch, it will be extracted from your machine at around -5°C (23°F) and will have a consistency very similar to that of soft serve ice cream. Ice cream is usually served in its scoopbable state at around -12°C (10.4°F) and so you will need to get your ice cream into your freezer to harden.

The extraction time, that is the time it takes to empty the ice cream from the machine and get into into your freezer, is another factor that has a considerable effect on ice crystal size.

This is because as you extract your ice cream from the bowl and into a plastic container, it spends time at room temperature. During this time at the relatively warm room temperature, some of the ice melts from the large ice crystals and the crystals that were initially small melt completely. This is known as ripening and occurs when ice cream is held at elevated temperatures (Goff and Hartel (2013)).

When you then get your ice cream into your freezer for the static freezing stage, the melted ice re-freezes onto the large ice crystals that survived. The result is that the total number of ice crystals is reduced and their size increases, the perfect formula for coarse texture.

So, just holding your ice cream at room temperature results in an increase in mean ice crystal size, which, in turn, contributes to coarse texture (Goff and Hartel (2013)).

It is therefore imperative that you extract the ice cream from the freezer bowl and get it into your freezer as quickly as humanly possible.

After about 4 hours, depending on your freezer, the ice cream will have a nice firm scoopable consistency, somewhere around -15°C (5°F), and be ready to serve.

8. Serving the ice cream

Serve your the ice cream at around -15°C (5°F). If you can wait, allow the ice cream to warm to below -12°C (10.4°F) before eating.  As the serving temperature is increased from -14.4 (6.1) to -7.8°C (18°F), flavour and sweetness become more pronounced.

9. Storing your ice cream

At -18°C (-0.4°F), it is recommended that homemade ice cream be kept for about a week. Ice cream can be stored for several weeks at -25°C (-13°F), and several months at -30°C (-22°F) (Goff 2012). Even at these low temperatures, ice crystals will eventually start growing in size.

The longer you store your ice cream in the freezer, the larger the ice crystals will grow and the sandier the texture is likely to be.

I’d be happy to answer any questions so do get in touch!

All the best,

Ruben

Roasted Banana Ice Cream Recipe
References

Damodaran, S., (1996) Functional properties. In: Nakai, S., Modler, H.W. (Eds.), Food Proteins – Properties and Characterization. VCH Publisher, New York, pp. 167–234.

Donhowe, D. P. (1993) Ice Recrystallization in Ice Cream and Ice Milk. PhD thesis, University of Wisconsm-Madison.

Drewett, E. M. & Hartel, R. W. (2007) Ice Crystallization in a Scraped Surface Freezer.  J Food Eng 78(3):1060-1066

Flores, A. A. & Goff, H. D. Ice Crystal Size distribution in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilzers. J Dairy Sci. Volume 82, Issue 7, Pages 1399–1407

Goff, H. D. and Hartel R. W. (2013) Ice Cream. Seventh Edition. New York: Springer

Goff, H.D. (2012) RCI 720, -Finding Science in Ice Cream. Presentation – Royal Canadian Institute for the Advancement of Science.

Indrawati, L. et al. (2008) Effect of processing parameters on foam formation using a continuous system with a mechanical whipper. J Food Eng 88 65–74

Monahan, F. J.,McClements, D. J. & Kinsella, J. E. (1993) Polymerization of whey proteins in whey protein-stabilized emulsions. J. Agric. Food Chem. 41:1826–1829.

Phillips, L. G., Schulman, W. and Kinsella, J. E. (1990) pH and heat treatment effects on foaming of whey protein isolate. J. Food Sci. 55:1116–1119.

Sava, N et al, (2004) The Kinetics of Heat-Induced Structural Changes of B-Lactoglobulin. J. Dairy Sci. 88:1646-1653

Sava, N., Rotaru, G. & Hendrickx, M. (2005) Heat-induced changes in solubility and surface hydrophobicity of β-Lactoglobulin. Agroalimentary Processes and Technologies, Volume XI, No. 1, 41-48

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Homemade Lemon Curd Ice Cream – Recipe

Homemade Lemon Curd Ice Cream RecipeAfter Roasted Pistachio, Lemon Curd is my second favourite ice cream flavour. It has a delicious rounded lemon flavour and the added egg yolks give it an intensely smooth and creamy texture that is close to being the smoothest I’ve ever tried.

This recipe will be split into two sections: SECTION 1 will cover the science and preparation and SECTION 2 the recipe itself. I recommend reading section 1 before you start making your ice cream.

SECTION 1: THE SCIENCE AND PREPARATION
1. Freezing the bowl

For this recipe, I use the Cuisinart ICE-30BC, which comes with a removable bowl that needs to be frozen overnight before it can be used. If you’re using the Cuisinart ICE-100, Breville BCI600XL, Lello Musso Pola 5030, or any other machine with an in-built compressor, you can jump to part 2 on the formation of ice crystals. 

The day before you start making your ice cream, take the bowl and cover the top with cling film; use an elastic band to help keep it in place. Put the bowl in a plastic bag and tie the ends.

The plastic bag and cling film will help prevent water from freezing to the inside of the bowl whilst it’s in the freezer. Any ice that freezes to the side of your bowl will act as an insulator and slow heat transfer from the ice cream to the bowl.

As we will see in part 4 on residence time, slow heat transfer is likely to increase the time your ice cream spends in the machine. The longer your ice cream spends in the machine, the sandier the texture is likely to be.

Take a 1 litre plastic container, the ice cream dasher, and the freezer bowl and place them in your freezer overnight. Freezing the dasher and plastic container will remove any heat stored in them. This will help prevent ice cream that comes in contact with the side of the relatively warm container during the extraction stage from melting, which is likely to result in coarse texture.

It’s also important that you freeze enough water to be able to make an ice bath. We will be using an ice bath to quickly cool both the ice cream and the lemon curd mix after they have been heated and before they go in the fridge to age. 

2. The formation of ice crystals

When making ice cream, the two salient points you should always consider are flavour and texture; the best ice creams in the world are bursting with flavour and have a smooth and creamy texture.

Ice crystal size plays a significant role in promoting this smooth and creamy texture: small ice crystals contribute significantly to smooth and creamy texture, whilst large ice crystals produce ice cream that is coarse (Goff and Hartel (2013)).

Ice crystal size is affected by the recipe and by freezing. Freezing is done in two stages : 1. dynamic freezing, where the ice cream mix is frozen in a machine to incorporate air and to limit the size of the ice crystals that form; and 2. static freezing where the ice cream is hardened in the freezer.

In this post, we will look at what we can do to promote the development of small ice crystals during both the dynamic and static freezing stages.

3. Setting the fridge temperature

It’s very important that set your fridge to between 0 and 2°C to increase the rate of crystallisation of the fat globules when you age your mix overnight. Crystallisation of fat during the ageing process helps maintain the shape of ice cream when it is served and also helps minimise the rate at which the ice cream melts (Goff and Hartel (2013)).

If you don’t allow the fat globules sufficient time to crystallise, it is likely that your ice cream will suffer from relatively fast meltdown and less retention of shape.

4. Setting the freezer temperature

It’s also very important that you get your freezer as cold as it will go, ideally around -25 to -30°C. This is because when you finish churning your ice cream and extract it from your machine at around -5°C, significant changes to the ice crystals continue to take place until the temperature decreases to -18°C, preferably -25°C to -30°C (Goff and Hartel (2013)). 

The longer it takes for your ice cream to reach -18°C (-0.4°F), the larger the ice crystals will grow and the sandier the texture is likely to be. Donhowe (1993) showed that faster cooling of ice cream during hardening resulted in smaller mean ice crystal size.

So to promote faster cooling of your ice cream during the hardening stage, it’s important to ensure that your freezer is set to its coldest temperature. If you have a super chill button, or something similar, it’s a good idea to switch this on. Also, try and place your ice cream in the back of your freezer where the temperature is coldest.

5. Freezer temperature effect on residence time

If you’re using the Cuisinart ICE-30BC, or any other machine that requires you to freeze the bowl before it can be used, your freezer’s temperature will also have a considerable effect on residence time. 

Residence time is the time a mix spends in the machine and has a significant effect on ice crystal size. In their study of the effects of sweetener type, draw temperature, dasher speed, and throughput rate on ice crystal size during freezing of ice cream, Drewett and Hartel (2007) found that residence time had the most pronounced effect on mean ice crystal size.

So to obtain the smallest ice crystals, it is necessary to have the shortest residence time possible (Goff and Hartel (2013)).

I’ve found that my freezer’s temperature has a noticeable effect on residence time when I use my Cuisinart ICE-3OBC to churn my ice cream. When I set my freezer to ‘super freeze’, which gets the temperature down to about -27°C (-16.6°F), it takes about 18 minutes to churn an 800g batch of ice cream. When I set it to -18°C (-0.4°F), it takes about 24 minutes to churn the same amount. This is a considerable difference in residence time that should not be overlooked.

So, to reduce residence time and promote the development of small ice crystals, get your freezer as cold as it will go when freezing your bowl and when hardening your ice cream.

6. The Size of Your Pan

The size of the pan you use plays an important role in formulating the final mix composition as it affects the amount of water that is evaporated during the heating stage. 

In this recipe, we will be aiming for a 15% reduction after 25 minutes of heating at 72°C (162°F). This will produce a mix consisting of around 50.02% total solids after heating, which I’ve found to be ideal for the promotion of smooth and creamy texture in homemade ice cream. If your pan is too small, you are unlikely to achieve a 15% reduction after 25 minutes of heating.

I will be using a large pan with a 23cm diameter for this recipe and recommend you use the same. If your pan is smaller than 23cm, you will need to continue heating your mix for a further 5 minutes. Using a pan with a diameter greater than 23cm is not a problem.

7. The weight of your pan

Before you start preparing your mix, it’s important to first weigh your pan. This is necessary so that you can check the level of reduction after 25 minutes heating. 

The starting weight of our mix will be 1000g. After 25 minutes of heating and a 15% reduction, you should have a mix weight of 850g. If your mix weighs more than 850g, put it back on the heat and continue heating.

Here is how to check the level of reduction  after 25 minutes heating:

My 23cm diameter pan weighs 1606g.

1606g pan + 1000g starting mix = 2606g starting weight.

After 25 minutes of heating, my total weight (1606g pan + 850g 15% reduced mix) should be 2456g.

If my total weight after 25 minutes heating is greater than 2456g, I will continue heating until the weight drops below 2456g.

8. Why 72°C (162°F) for 25 minutes?

When I first started making ice cream, I would always see the ubiquitous ‘heat the mix until it coats the back of a spoon and holds a clear path when you run your finger across it’ in recipe books and always found it frustrating that no one ever explained why this had to be done. 

There are three principal reasons why we are going to heat our mix to 72°C (162°F) and hold it there for 25 minutes: 1. to pasteurise the mix, 2. to improve foaming and emulsification, and 3. to improve body and texture. Let’s take a look at each of these three points.

8.1 Pasteurisation

If you’re running a business and making ice cream to sell, you need to ensure that you are in compliance with food safety legislation. Here in the U.K, the Dairy Products (Hygiene) Regulations 1995, Schedule 6, part v 1 (a) states:

1.  Pasteurised ice-cream shall be obtained by the mixture being heated—
to a temperature of not less than 65.6°C (150.1°F) and retained at that temperature for not less than 30 minutes;
to a temperature of not less than 71.1°C (160°F) and retained at that temperature for not less than 10 minutes; or
to a temperature of not less than 79.4°C (174.9°F) and retained at that temperature for not less than 15 seconds.

Ice cream needs to be pasteurised in order to destroy all pathogens and the enzyme phosphatase that may be harmful to health. This is just as important for you guys making ice cream to sell as it is for you guys making ice cream at home.

8.2 To improve foaming and emulsification

The second reason we are going to heat our mix to 72°C (162°F) for 25 minutes is to improve whey protein foaming and emulsification.

Foam is a volume of gas dispersed in liquid. Foams are unstable and will eventually break down. Therefore, a surface active agent such as protein is used to provide stability (Indrawati et al. (2008)).

Foam formation and its stability is important for texture and for the retention of air that is incorporated into the ice cream in the machine. Heating milk so that the whey proteins undergo partial protein unfolding yields more voluminous and more stable foam (Goff and Hartel (2013)) and improves the emulsifying characteristics of milk protein (Philips et al., 1990).

However, at high temperatures, foaming and emulsifying characteristics may be impaired due to protein aggregation (phillips et al., 1990).

So, heating whey proteins so that they undergo partial unfolding improves foaming and emulsification, whereas whey proteins that undergo irreversible aggregation due to excessive heat may impair foaming and emulsification.

At what temperatures, then, do the whey proteins start to undergo partial protein unfolding? Sava et al. (2005) held that thermal denaturation involves 2 steps: an unfolding step at 70 to 75°C, and an aggregation step at 78 to 82.5°C, that mostly follows unfolding.

So to promote reversible unfolding and prevent irreversible protein denaturation during prolonged heating, it’s prudent to keep the temperature of our mix below 75°C (167°F).

Surface hydrophobicity is also important in determining emulsifying activity (Monahan et al., 1993). Denatured proteins have been found to have better foaming properties, attributed to increased hydrophobicity, and greater interfacial contact (Damodaran, 1996).

Save et al found that surface hydrophobicity increased considerably at temperatures between 70 and 77.5°C (171.5°F) when whey protein was heated for 45 minutes, with greater increases noted after longer heating times. 

Functionality of whey protein also depends on its solubility. Heating at a temperature between 70 (158) and 75°C (167°F) results in a minimal loss of solubility. A decrease in solubility of only 10 to 20% compared with the native protein was observed after 45 minutes by Sava et al.

So, research points to an optimal heating temperature for whey protein at somewhere between 70 (158) and 75°C (167°F). In this temperature range, whey proteins undergo reversible unfolding, which improves foaming and emulsification.

Holding whey protein at between 70 (158) and 75°C (167°F) for a prolonged period of time significantly increases surface hydrophobicity with only a minimal loss of solubility, which improves foaming. Greater increases in surface hydrophobicity were also noted after longer heating times.

During testing, I found that when I held my ice cream mix at temperatures above 72°C (162°F), the unpleasant ‘eggy’ hydrogen sulphide taste began to form and was noticeable on eating. I have found that heating an ice cream mix to 72°C (162°F) and holding it at this temperature for 25 minutes considerably improves body and texture. This is compared to a mix that is heated to 72°C (162°F) and held for 10 and 15 minutes only.

8.3 To improve body and texture

The third reason we are going to heat our ice cream mix to 72°C (162°F) and hold it there for 25 minutes is that heating milk also improves body and texture because of the denaturation of proteins and the consequent increase in their water-holding capacity (Goff and Hartel (2013)).

Goff and Hartel (2013) noted that denatured whey proteins can improve smoothness by helping to minimise the size of ice crystals.

9. Why is skimmed milk powder added to ice cream?

The use of skimmed milk powder in commercial ice cream making is usually associated with economy-style ice cream as it is a cost effective way of reducing the more expensive cream. In homemade ice cream, however, I’ve found that it is essential for the promotion of smooth and creamy texture.

Skimmed milk powder’s primary role in homemade ice cream is to increase the non-fat milk solids (NMS), namely the whey protein. Flores and Goff (1999) demonstrated that milk proteins had a large impact on texture by limiting ice crystal size and enhancing their stability.

I have not been able to achieve the same smooth and creamy texture in my homemade ice cream after 25 minutes of heating without the addition of skimmed milk powder.


SECTION 2: THE RECIPE

COOKING TIME:
Ice cream mix: 25 minutes
Lemon curd: 10 minutes

EQUIPMENT:
Food thermometer
Ice cream maker
2 zip-lock bags
Ice trays
1 litre plastic container

Makes about 1 quart (1 litre) of ice cream

1. The importance of butterfat

It’s important that the fat percentage of the cream and milk you use match that stated in the recipe. I’ve included a recipe for 35% fat cream, 36% fat cream, and 47.5 fat cream. All recipes use skimmed milk at 0% fat. Get in touch if your cream does not match the fat percentages listed.

For readers in the United States and Canada, use ‘heavy’ or ‘whipping’ cream and non-fat milk. For readers in the U.K, use double cream and skimmed milk from Sainsburys as they have a 47.5% and <0.5% fat content respectively.

Ingredients

Double Cream at 35% fat
Double cream 566g
Skimmed milk 170g
Sugar 140g
Egg Yolks 78g
Skim Milk Powder 46g

Double Cream at 36% fat
Double cream 550g
Skimmed milk 186g
Sugar 140g
Egg Yolks 78g
Skim Milk Powder 46g

Double Cream at 47.5% fat
Double cream 417g
Skimmed milk 319g
Sugar 140g
Egg Yolks 78g
Skim Milk Powder 46g

Lemon Curd
Finely grated zest 30g
Lemon juice 170g
Egg Yolks 93g
Sugar 100g

I strongly recommend using organic milk and cream and organic free-range eggs whenever possible. I use organic milk and cream and organic free range eggs from farms in Wiltshire when I make ice cream for my business and find that I get a much richer flavour from organic milk and cream and a much deeper colour from free range egg yolks.

The table below shows the composition of our 1000g ice cream mix before heating. 

1000g ice cream mix composition before heating

After 25 minutes heating and a 15% reduction, our 850g mix will have the following composition:

Total Solids 50.9%
Non-fat Milk Solids (NMS) 10.11%
Fat 21.52%
Sugar 15.21%
Egg Yolks 4.07%

2. Preparing an ice bath

Before you start preparing your mix, take a large bowl and fill it with enough ice to make an ice bath. Have a large zip-lock freezer bag ready next to the bowl, along with some table salt.

The zip lock bag and water bath is to ensure that the mix is cooled as quickly as possible once it has been cooked, minimising the time the mix spends in the ‘danger zone’, between 5 (41) and 65°C (149°F), where bacteria likes to multiply.

The longer your mix spends in the ‘danger zone’, the more bacteria is likely to multiply, imparting an undesirable taste and smell. 

3. Heating the mix

Weigh your pan and record its weight. This is so we can check whether we have achieved the desired 15% reduction after 25 minutes of heating.

Once you’ve prepared the ice bath and weighed your pan, add the sugar and egg yolks to your pan. Mix the yolks and sugar; the sugar will help prevent the yolks from curdling. Add the skimmed milk powder and mix into the yolks and sugar.

Add the cream and milk and spend a good minute mixing all the ingredients together before you switch on the heat.

Over a medium heat, heat the mixture until the temperature reaches 71°C (160°F), making sure that you are constantly stirring. You will risk burning the proteins and curdling the egg yolks if you do not constantly stir the mix.

Once the temperature reaches 71°C (160°F), turn the heat down to low, move your pan slightly off the heat, and continue heating until the temperature reaches 72°C (162°F). Use your thermometer to keep your mix at 72°C for 25 minutes, adjusting the position of your pan to help regulate the temperature.  

It’s important that you keep your mix at 72°C(162°F) for the full 25 minutes to obtain optimum foaming and emulsifying characteristics.

4. Cooling the mix

After 25 minutes, take the pan off the heat and weigh it. If the weight of the pan and the mix is more than 850g + the weight of the pan, place it back on the heat and continue heating for another 2-3 minutes or until you get the weight down sufficiently.

Carefully pour the mix into the zip-lock bag, seal and place it in the ice bath. Pour about a tablespoon of salt onto the salt to lower the temperature and cool the mix faster.

Once the mix has cooled to about 10°C (50°F), place it in the fridge and leave it overnight to age. Remember that ageing your mix is important as crystallisation of fat during the ageing process helps maintain the shape of ice cream when it is served and also helps minimise the rate at which it melts.

5. The Lemon Curd

Prepare a second ice bath, or use the same one if you still have ice that hasn’t melted.

To a small pan, add the egg yolks and sugar and mix together. Add the grated lemon zest and juice and stir well.

Over a medium low heat, slowly bring the temperature up to 71.2°C(160.2°F) and hold it there for 10 minutes to pasteurise the mix. Be careful not to let the lemon curd rise above 72°C (162°F) to prevent the yolks from curdling and the eggy hydrogen sulphide taste from developing.

After 10 minutes heating, careful strain the mix, pour it into a zip-lock bag, and place the bag in your ice bath. 

One the temperature has decreased to around 10°C (50°F), place it in the fridge to age overnight. 

6. Churning the mix

One you have allowed the ice cream mix and lemon curd to age overnight, place the freezer bowl in your machine and add the dasher. Put the lid on and, with the machine switched on, pour in the mix followed by the strained lemon curd.

If you’re using a machine with an in-built compressor, with the bowl in, switch on the compressor and leave it running for 10-15 minutes before adding the mix. This will ensure that the freezer bowl is as cold as possible when the mix is added, which will contribute to a reduction in residence time.

If you’re using the Cuisinart ICE-30BC, use your thumb to push the dasher against the side of the bowl as soon as you pour in the mix. This will ensure that the dasher scrapes off the layer of ice that freezes to the side of the bowl, improving heat transfer.

Any ice that is frozen to the side of the bowl will act as an insulator, slowing the release of heat from the ice cream to the bowl and increasing the residence time. Remember that the longer the residence time, the larger the ice crystals will grow and the sandier the texture is likely to be.

Goff and Hartel (2013) held that even a very thin layer of ice remaining on the bowl wall can cause a dramatic reduction in heat transfer so do try and push the dasher against the bowl.

Use a spoon to push along any static lumps of ice cream and ensure that the mix is constantly moving whilst in the machine.

7. Extraction time

Your mix will be ready when it develops a nice dry, stiff texture, and starts forming ribbon-like swirls. When you remove the dasher, your ice cream should stick firmly to it.

The point at which your mix is ready for extraction will vary from 15-45 minutes depending on the machine you use. For the Cuisinart ICE-30BC, your ice cream should be ready at 35 minutes of churning. For the Cuisinart ICE-100 and the Breville BCI600XL, this should be after 32 and 33 minutes respectively.

Just before your mix is ready, quickly take the plastic container out of the freezer and have a large and a small spoon handy.

When you finish churning a batch, it will be extracted from your machine at around -5°C (23°F) and will have a consistency very similar to that of soft serve ice cream. Ice cream is usually served in its scoopbable state at around -12°C (10.4°F) and so you will need to get your ice cream into your freezer to harden.

The extraction time, that is the time it takes to empty the ice cream from the machine and get into into your freezer, is another factor that has a considerable effect on ice crystal size.

This is because as you extract your ice cream from the bowl and into a plastic container, it spends time at room temperature. During this time at the relatively warm room temperature, some of the ice melts from the large ice crystals and the crystals that were initially small melt completely. This is known as ripening and occurs when ice cream is held at elevated temperatures (Goff and Hartel (2013)).

When you then get your ice cream into your freezer for the static freezing stage, the melted ice re-freezes onto the large ice crystals that survived. The result is that the total number of ice crystals is reduced and their size increases, the perfect formula for coarse texture.

So, just holding your ice cream at room temperature results in an increase in mean ice crystal size, which, in turn, contributes to coarse texture (Goff and Hartel (2013)).

It is therefore imperative that you extract the ice cream from the freezer bowl and get it into your freezer as quickly as humanly possible.

After about 4 hours, depending on your freezer, the ice cream will have a nice firm scoopable consistency, somewhere around -15°C (5°F), and be ready to serve.

8. Serving the ice cream

Serve your the ice cream at around -15°C (5°F). If you can wait, allow the ice cream to warm to below -12°C (10.4°F) before eating.  As the serving temperature is increased from -14.4 (6.1) to -7.8°C (18°F), flavour and sweetness become more pronounced.

9. Storing your ice cream

At -18°C (-0.4°F), it is recommended that homemade ice cream be kept for about a week. Ice cream can be stored for several weeks at -25°C (-13°F), and several months at -30°C (-22°F) (Goff 2012). Even at these low temperatures, ice crystals will eventually start growing in size.

The longer you store your ice cream in the freezer, the larger the ice crystals will grow and the sandier the texture is likely to be.

I’d be happy to answer any questions so do get in touch!

All the best,

Ruben

Homemade Lemon Curd Ice Cream Recipe
References

Damodaran, S., (1996) Functional properties. In: Nakai, S., Modler, H.W. (Eds.), Food Proteins – Properties and Characterization. VCH Publisher, New York, pp. 167–234.

Donhowe, D. P. (1993) Ice Recrystallization in Ice Cream and Ice Milk. PhD thesis, University of Wisconsm-Madison.

Drewett, E. M. & Hartel, R. W. (2007) Ice Crystallization in a Scraped Surface Freezer.  J Food Eng 78(3):1060-1066

Flores, A. A. & Goff, H. D. Ice Crystal Size distribution in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilzers. J Dairy Sci. Volume 82, Issue 7, Pages 1399–1407

Goff, H. D. and Hartel R. W. (2013) Ice Cream. Seventh Edition. New York: Springer

Goff, H.D. (2012) RCI 720, -Finding Science in Ice Cream. Presentation – Royal Canadian Institute for the Advancement of Science.

Indrawati, L. et al. (2008) Effect of processing parameters on foam formation using a continuous system with a mechanical whipper. J Food Eng 88 65–74

Monahan, F. J.,McClements, D. J. & Kinsella, J. E. (1993) Polymerization of whey proteins in whey protein-stabilized emulsions. J. Agric. Food Chem. 41:1826–1829.

Phillips, L. G., Schulman, W. and Kinsella, J. E. (1990) pH and heat treatment effects on foaming of whey protein isolate. J. Food Sci. 55:1116–1119.

Sava, N et al, (2004) The Kinetics of Heat-Induced Structural Changes of B-Lactoglobulin. J. Dairy Sci. 88:1646-1653

Sava, N., Rotaru, G. & Hendrickx, M. (2005) Heat-induced changes in solubility and surface hydrophobicity of β-Lactoglobulin. Agroalimentary Processes and Technologies, Volume XI, No. 1, 41-48

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DeLonghi GM6000 Gelato Maker – Review

DeLonghi GM6000 Gelato Maker



The DeLonghi GM6000 Gelato Maker with Self-Refrigerating Compressor is a domestic gelato machine that allows you to churn a 600g batch of gelato at a time. Although it makes smooth and creamy, albeit airy, gelato, it is sadly not a machine that I would recommend. Let’s have a look why.

This review will cover:

1. 600g maximum capacity bowl
2. amazon’s ice cream machines best sellers list
3. the formation of ice crystals
4. I should use alcohol?
5. the dasher
6. the in-built compressor
7. the noise level
8. extraction time
9. the static freezing stage
10. can I make ice cream in the DeLonghi GM6000 Gelato Maker?
11. quality of the gelato
12. final thoughts

1. 600g maximum capacity bowl

The DeLonghi GM6000 Gelato Maker comes with a removable bowl, which has a 600g capacity. The 600g maximum capacity is the smallest of any ice cream or gelato machine I have tried and smaller than the Cuisinart ICE-100 or Breville BCI600XL, both of which have in-built compressors, a 1000g maximum capacity bowl, and are comparable in price to the DeLonghi GM6000 Gelato Maker.

I would have liked to have seen a bigger bowl on the DeLonghi GM6000 Gelato Maker.

The first time I used this machine, I tried churning an 879g batch. Although the gelato brushed against the plastic lid as it increased in volume, the DeLonghi GM6000 Gelato Maker was still able to freeze it. I wouldn’t recommend making more than the stated 600g maximum capacity to avoid putting excess strain on the motor, which may cause it to eventually fail.

2. A best seller?

It doesn’t always follow that a best selling item is a good one but I think it’s useful to have a look at what other ice cream enthusiasts are up to when deciding which ice cream machine to invest in.

At the time of writing, the DeLonghi GM6000 Gelato Maker is 8th on amazon’s ice cream machines best sellers list.

Here is a list of the top 10 best selling ice cream machines on amazon.com:

  1. Cuisinart ICE 30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
  2. Cuisinart ICE-21 Frozen Yogurt, Ice Cream, & Sorbet Maker
  3. Nostalgia Electrics ICMP400BLUE 4-Quart Electric Ice Cream Maker
  4. Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
  5. Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, Whitev
  6. Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker, White
  7. MaxiMatic EIM-506 Elite Gourmet 6-Quart Old-Fashioned Pine-Bucket Electric/Manual Ice-Cream Maker
  8. DeLonghi GM6000 Gelato Maker with Self-Refrigerating Compressor
  9. Lello Musso Pola 5030 Desert Maker
  10. Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker

3. The formation of ice crystals 

When making ice cream, the two salient points to consider are flavour and texture; the best ice creams in the world are bursting with flavour and have a smooth and creamy texture. Smooth and creamy texture is determined to a large extent by the size of the ice crystals that develop during the freezing stage.

Freezing is done in two stages : 1. dynamic freezing, where the ice cream or gelato mix is frozen in a machine to incorporate air and to limit the size of the ice crystals formed; and 2. static freezing where the ice cream or gelato is hardened in a freezer.

Both the dynamic and static freezing stages have a significant effect on ice crystal size: small ice crystals contribute significantly to smooth and creamy texture, whilst large ice crystals produce ice cream that is coarse (Goff and Hartel 2013).

We will be looking at how effective the features on the DeLonghi GM6000 Gelato Maker are at promoting the formation of small ice crystals. These will include the freezer bowl, the dasher, the in-built compressor, and the extraction time.

4. I should use alcohol?

After flicking through the instruction manual, I was surprised to notice the recommended use of alcohol in the aluminium bottom of the machine where the bowl sits.

The instruction manual states ‘You are recommended to moisten the aluminium bottom of the appliance evenly with cotton wool dipped in alcohol… such as vodka… This prevents the formation of ice between the bowl and aluminium bottom of the appliance, making it easier to extract the bowl when preparation is complete’.

The theory behind this recommended use of alcohol is that the alcohol will prevent ice from forming between the bowl and the machine, which will not only make it easier to remove the bowl, but should also enhance heat conduction from the bowl to the compressor, thereby contributing to a reductio in the residence time.

Residence time is the time a mix spends in the machine and has a significant effect on ice crystal size. To obtain the smallest ice crystals it is necessary to have the shortest residence time possible (Goff and Hartel 2013). Anything that promotes faster freezing of the ice cream will reduce residence time and promote smaller ice crystals (Cook and Hartel 2010).

One factor that leads to an increase in residence time is the build up of ice in or around the bowl. This is because ice does not conduct heat as fast as steel, and so any ice that is permitted to build up either in or around the freezer bowl will act as an insulator, slowing the release of heat from the mix to the refrigerant. The slower the release of heat, the longer the residence time and the larger the ice crystals are likely to be (Marshall and others 2003).

So the use of alcohol should help prevent a build up of ice around the outside of the bowl, which enhances heat conduction and contributes to a reduction in the residence time.

For the first batch of gelato I made in the DeLonghi GM6000 Gelato Maker, I followed the recommended instructions and moistened the bottom of the machine with alcohol. This did indeed prevent ice from forming around the outside of the bowl. For the second batch I made, however, I didn’t use any alcohol and again didn’t find a build up of ice around the outside of the bowl.

I therefore don’t think it is necessary to use alcohol as long as you make sure that your bowl is completely dry before you place it in the DeLonghi GM6000 Gelato Maker.

DeLonghi GM6000 Gelato Maker5. The dasher

Another factor that contributes to the formation of small ice crystals is the dasher. The dasher sits inside the freezer bowl and is rotated by the motor. It has scraper blades attached that sit close to the side of the freezer bowl.

The dasher has two functions: to whip air into the gelato mix and to scrape off the layer of ice that freezes at the side of the bowl. This scraping of the freezer bowl prevents a layer of ice from forming, thus increasing the releasee of heat from the mix to the compressor.

Therefore, the closer the dasher gets to the side of the bowl, the shorter the residence time and the smaller the ice crystals are likely to be.

The DeLonghi GM6000 Gelato Maker comes with a plastic dasher that has 2 plastic blades attached: one large and one small blade. When placed onto the central pin, both blades sit close to the side of the bowl and actually do a good job of scraping off the ice that forms there.

I haven’t had any issues with a build up of ice at the side of the bowl.

The small blade, however, does look quite flimsy and I did wonder whether it would be strong enough to cope with the stress as the mix started to harden. I have read several reviews on amazon where the common theme seems to be the small blade breaking after only a few uses. In one review, the user found that their blade broke after only 5 uses.

I haven’t had any problems with the small blade so far but will certainly be keeping an eye on it.

DeLonghi GM6000 Gelato Maker DeLonghi GM6000 Gelato Maker6. The in-built compressor

So what you’re really paying for on the DeLonghi GM6000 Gelato Maker is the in-built compressor. Unlike the Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker where you have to freeze the bowl overnight before you can churn a batch of ice cream, the compressor on the DeLonghi GM6000 Gelato Maker means that it is ready to churn a batch as soon as it is switched on.

It is, however, a good idea to switch the machine on and leave the compressor running for about 15 minutes before adding the mix. This ensures that the bowl is as cold as possible and contributes to a reduction in the residence time.

The more powerful the compressor, the colder it will get the freezer bowl and the quicker it will freeze the ice cream mix. The quicker a machine can freeze a mix, the shorter the residence time and the smaller the ice crystals are likely to be (Russell and others 1999).

Commercial machines usually take between 8-10 minutes to freeze a batch of ice cream or gelato. So how does the DeLonghi GM6000 Gelato Maker compare to commercial freezing times? Let’s have a look.

An 879g batch took me 35 minutes to churn on the DeLonghi GM6000 Gelato Maker whilst a 600g batch took 30 minutes. For both these bathes, I switched the compressor on and left it running for 15 minutes before I added the mix.

Let’s see how these times compare to other machines I have tried. Remember that the greater the batch size, the longer the freezing time will be.

Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker: 800g batch – 20 minutes
Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker: 800g batch – 32 minutes
Lello Musso Pola 5030 Commercial Ice Cream Maker: 1000g batch – 13 minutes
Lello 4080 Musso Lussino Ice Cream Maker: 738g batch – 20 minutes
Breville BCI600XL Smart Scoop Ice Cream Maker : 800g batch – 34 minutes
KitchenAid KAICA Ice Cream Maker Attachment – 1000g 30 minutes

Although residence time has a pronounced effect on ice crystal size, I can’t stress enough that a short residence time will not guarantee smooth and creamy texture and should only be one of the factors you consider when investing in a machine.

The quality of your gelato or ice cream is, in my view, 70% dependent on the recipe you use and only 30% dependent on the machine. You can make excellent ice cream or gelato with a good recipe and a mediocre machine, but you will not get smooth and creamy texture with a $10,000 commercial machine and a bad recipe.

Check out my Roasted Pistachio Ice Cream Recipe for an idea of what is needed to promote smooth and creamy texture. The recipe does take a bit of time but believe me the smooth and creamy texture is worth the work.

All machines will struggle to churn a batch as it freezes during the dynamic freezing stage and the dasher on some will simply stop rotating.

On some machines I’ve tried, the motor simply isn’t powerful enough and the dasher stops rotating way before a batch has been sufficiently frozen. This is a fundamental flaw because a machine that doesn’t have a motor powerful enough to continue rotating the dasher and ensure that sufficient air is incorporated and enough water frozen will likely make ice cream or gelato that is coarse.

Despite the flimsy plastic dasher, I haven’t had any issues on the DeLonghi GM6000 Gelato Make with the dasher stopping before a batch is ready.

7. Noise level

The DeLonghi GM6000 Gelato Maker does make a terrible squeaking sound that only gets worse as the gelato hardens. The squeaking noise sounds out of place, like there is something wrong or loose in the machine, and does unfortunately give me the impression of a cheap machine that is ready to break at any time.

Although important to some, I don’t think noise level should be an important factor you consider when buying an ice cream or gelato machine. I am happy to have a loud machine as long as it makes excellent ice cream or gelato.

Sadly, the DeLonghi GM6000 Gelato doesn’t make the smoothest gelato I have tried and sounds like it is in serious need of a service.

8. Extraction time

So we know that ice crystal size is critical to the development of smooth and creamy texture: ice cream or gelato with many small ice crystals will likely have a smooth and creamy texture, whilst large ice crystals will impart a coarse texture.

The extraction time, that is the time it takes to empty the gelato from the freezer bowl and get into into your freezer to harden, is another factor that has a considerable effect on ice crystal size.

This is because as you empty your gelato from the bowl and into a plastic container, it spends time at room temperature. During this time at relatively warm room temperatures, some of the ice melts from the large ice crystals and those crystals that were initially small melt completely. This is known as ripening and occurs when ice cream or gelato is held at elevated temperatures (Goff and Hartel 2013).

When you then get your gelato into your freezer for the static freezing stage, the melted ice re-freezes onto the large ice crystals that survived. The result is that the total number of ice crystals is reduced and their size increases, the perfect formula for coarse texture.

So, just holding your gelato at room temperature results in an increase in mean ice crystal size, which, in turn, contributes to coarse texture (Goff and Hartel 2013). It is therefore imperative that you empty the gelato from the freezer bowl and get it into your freezer as quickly as humanly possible.

I found emptying the freezer bowl on the DeLonghi GM6000 Gelato Maker slightly tricky. Because of the small bowl, I found it difficult to manoeuvre my spoon to extract the gelato, which meant that it took a bit more time to empty.

I always find it easier to empty the bowl when I first remove the dasher. This gives me more room in the bowl and also means that I don’t constantly hit the blades when trying to scrape out the gelato. The dasher on the DeLonghi GM6000 Gelato Maker is, however, near impossible to remove once the gelato has frozen: there is simply nothing to grip to pull the dasher out of the bowl.

The small bowl together with not being able to remove the dasher does make emptying the DeLonghi GM6000 Gelato Maker tricky, meaning that emptying the bowl takes a bit longer than it should.

DeLonghi GM6000 Gelato maker9. The static freezing stage

Ice cream and gelato are extracted from the freezer bowl at around -5°C. Once you place your gelato in the freezer to harden, significant changes to the ice crystals continue to take place until the temperature decreases to -18°C (Goff and Hartel 2013). Marshall and others (2003) noted that during hardening, ice crystals grow by about 30% to 40%.

The longer it takes for your gelato to reach -18°C, the larger the ice crystals will grow and the sandier the texture is likely to be. Donhowe (1993) showed that faster cooling of ice cream during hardening resulted in smaller mean ice crystal size.

So, to make sure that your gelato gets down to -18°C as quickly as possible, it is important to ensure that your freezer is set to its coldest temperature. If you have a super chill button, or something similar, on your freezer, it is a good idea to switch this on. Also, try and place your gelato in the back of your freezer where the temperature is coldest.

It is also a good idea to place your empty plastic container in the freezer for a couple of hours before you start churning a batch. This will remove any heat stored in the container and will help prevent ice crystals that come in contact with the relatively warm plastic from melting.

10. Can I make ice cream in the DeLonghi GM6000 Gelato maker?

The title ‘Gelato maker’ is I think slightly misleading and more of a marketing ploy because you can indeed make ice cream using the DeLonghi GM6000 Gelato Maker.

Ice cream and gelato are made from the same base mix which usually consists of milk, cream, sugar, and egg yolks. Where the two differ is in the fat and protein contents and the overrun.

Overrun is the  amount of air that is whipped into the mix by the dasher during the dynamic freezing stage. Overrun ranges from 20-100% in ice cream and 25-40% in gelato. Gelato also has a far lower fat content and a higher milk solids non-fat content (predominantly protein) than ice cream. Both these factors tend to make gelato denser, more gummy, and less airy.

So you can opt either for a gelato or an ice cream recipe and churn either in the DeLonghi GM6000 Gelato Maker. Overrun is a bit trickier to control on the DeLonghi GM6000 Gelato Maker and so will be roughly the same for both an ice cream and gelato recipe.

Commercial ice cream manufacturers control overrun by altering the revolutions per minute (RPM) on their machines; higher RPMs will incorporate more air than lower. You don’t have the option to change the RPMs on the DeLonghi GM6000 Gelato Maker. I’ve found that the DeLonghi GM6000 Gelato Maker incorporates quite a bit of air, producing gelato or ice cream that is light and airy.

So yes you can make both ice cream and gelato on the DeLonghi GM6000 Gelato Maker by using different recipes. You can’t easily control how much air is incorporated and so both will have a similar overrun.

DeLonghi GM6000 Gelato Maker11. Quality of the gelato

So this brings me to the last and I think most important point to consider when investing in a gelato or ice cream machine: the quality of the ice cream or gelato it produces. So does the DeLonghi GM6000 Gelato Maker make good-quality gelato? The surprising answer is yes. It did make gelato that was smooth and creamy but was also quite airy and light.

Because of the high air content, the DeLonghi GM6000 makes gelato that is comparable in texture to economy ice cream and I would have liked a denser gelato with less air. It certainly wasn’t the smoothest gelato I have tried but it wasn’t bad.

I do think the smooth and creamy texture, however, had more to do with the quality of the recipe I used than the quality of the machine.

DeLonghi GM6000 Gelato Maker12. Final thoughts

So would I recommend the DeLonghi GM6000? Sadly no. The flimsy plastic blade that breaks all too easily, the squeaking noise that sounds like the machine is in serious need of a service, and, most importantly of all in my view, the small freezer bowl, mean that this sadly isn’t a machine I would recommend.

Although the DeLonghi GM6000 Gelato Maker made gelato that was smooth and creamy, it was too airy and light and I would have preferred a denser gelato with less air. I also suspect that the smooth and creamy texture was more a result of the recipe I used than the quality of the machine.

If you are looking for a machine with an in-built compressor in the same price range, I would recommend either the Cuisinart ICE-100 Ice Cream and Gelato Maker, the Breville BCI600XL Smart Scoop Ice Cream Maker. You could also have a look at the Lello Musso Pola 5030 Desert Maker or the Lello 4080 Musso Lussino Ice Cream Maker, although both are considerably more expensive.

Although this isn’t a machine I would recommend, if you’re considering investing in the DeLonghi GM6000 Gelato Maker and would like to support the blog, you can use the link below to get your machine from the chaps at amazon. :)

Hope the review helps.

All the best,

Ruben

Pros

  • Built-in compressor.
  • Smooth and creamy texture.

Cons

  • Small 600g capacity.
  • Screeching noise.
  • Flimsy plastic scraper blade that is prone to breaking.
  • Makes airy gelato.
  • Difficult to quickly empty the bowl.

References

Cook, K. L. K & Hartel, R. W. (2010). Mechanisms of Ice Crystallization in Ice Cream Production. Comprehensive Reviews of in Food Science and Food Safety.

Donhowe, D. P. (1993) Ice Recrystallization in Ice Cream and Ice Milk. PhD thesis, University of Wisconsm-Madison.

Goff, H. D. & Hartel R. W. (2013). Ice Cream, Seventh Edition. New York: Springer.

Marshall, R. T., Goff H. D. & Hartel R.W. (2003). Ice cream, Sixth Edition. New York: Kluwer Aca-demic/Plenum Publishers.

Russell A. B., Cheney P.E., Wantling S.D., (1999). Influence of Freezing Conditions on Ice Crystallsation in Ice Cream. J Food Eng 39(2):179–9

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KitchenAid KAICA Ice Cream Maker Attachment – Review

KitchenAid KAICA Ice Cream Maker Attachment (9)
The KitchenAid KAICA Ice Cream Maker Attachment lets you attach a freezer bowl and dasher to your KitchenAid to make delicious homemade ice cream. Although it makes smooth and creamy ice cream, the KitchenAid KAICA Ice Cream Maker Attachment is sadly not one that I would recommend. Let’s have a look why.

1. The Drive Assembly Adaptor

The KitchenAid KAICA Ice Cream Maker Attachment comes with an ice cream drive assembly adaptor that connects the ice cream dasher to the beater shaft on your KitchenAid. I used this drive assembly adaptor on my U.K KitchenAid K45SS Classic Stand Mixer.

The drive assembly adaptor should slide easily onto the beater shaft and hold itself in place with its rubber pads. However, I found this a little tricky to slide onto the beater shaft and get it to stay in place. It didn’t have the feel or look of a well designed piece of equipment and looked somewhat out of place on my KitchenAid. I also found that it kept sliding straight back off with the gentlest of touches. It is a shame that KitchenAid didn’t design an adaptor that you can click sturdily into place without fear of it falling off.

Sadly, I do get the impression that the drive assembly adaptor is ready to break at any moment under the strain of the dasher.

KitchenAid KAICA Ice Cream Maker Attachment2. A best seller?

It doesn’t always follow that a best selling item is a quality one but I do think that it is useful to look at what other ice cream enthusiasts are up to when deciding which ice cream machine to invest in.

The KitchenAid KAICA Ice Cream Maker Attachment is currently the 76th best-selling ice cream machine in amazon’s ice cream machines best sellers list. Here is a list of the top 10 best selling ice cream machines on amazon.com:

  1. Cuisinart ICE 30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
  2. Cuisinart ICE-21 Frozen Yogurt, Ice Cream, & Sorbet Maker
  3. Nostalgia Electrics ICMP400BLUE 4-Quart Electric Ice Cream Maker
  4. Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
  5. Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, Whitev
  6. Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker, White
  7. MaxiMatic EIM-506 Elite Gourmet 6-Quart Old-Fashioned Pine-Bucket Electric/Manual Ice-Cream Maker
  8. Breville BCI600XL Smart Scoop Ice Cream Maker
  9. Lello Musso Pola 5030 Desert Maker
  10. Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker

3. The Ice Cream Dasher

The KitchenAid KAICA Ice Cream Maker Attachment comes with a plastic dasher that connects to the drive assembly adaptor; this connection is my biggest concern with the KitchenAid KAICA Ice Cream Maker Attachment.

On an ice cream maker, the dasher has two roles. The first is to agitate the mix to incorporate air during the dynamic freezing stage and the second is to scrape off any ice that freezes to the side of the bowl and incorporate it into the rest of the mix.

After you attach the 2 quart freezer bowl to the KitchenAid, you then place the dasher inside the bowl and lower the motor head to engage the drive assembly with the dasher. The drive assembly adaptor engages the dasher using a kind of cog system, which you can see in the picture below.

Let’s have a look at why the adaptor/dasher connection doesn’t fill me with confidence.

KitchenAid KAICA Ice Cream Maker Attachment (6)
3.1 Jumping and Clicking noise

During the churning process, I found that the adaptor/dasher connection failed after only 9 minutes as the ice cream mix started to harden: the adapter kept slipping and jumping where it met the dasher, which meant that it was unable to turn the dasher. It made a very loud and annoying clicking noise every time it jumped that made me think it was ready to snap at any time.

I found myself having to switch off my KitchenAid, giving the ice cream in the bowl a quick stir, and then trying again to connect the dasher to the adapter. After 29 minutes of churning, the ice cream got to a consistency that meant  the adapter would not stop jumping and I could not continue churning the mix.

I have run batches on my Cuisinart ICE-30 for 45 minutes and haven’t had any issues with the motor stopping when the mix gets too hard. I think it is a shame that you are forced to switch the KitchenAid off when the adaptor starts jumping because mixes with high water contents need relatively longer to churn to get a smooth consistency. An ice cream machine should only be switched off when you the cook feel that the mix is ready, not when poorly designed equipment forces you to.

In the instructions manual, KitchenAid try to address this issue by stating ‘NOTE: if the dasher begins to slip and make a clicking noise, this is an audible indicator that the ice cream is done’. After only 9 minutes of churning, 9 minutes!, the consistency of the ice cream was certainly not done and I think the connection between the adaptor and the dasher is a fundamental flaw that KitchenAid need to address.

KitchenAid KAICA Ice Cream Maker Attachment (2)KitchenAid KAICA Ice Cream Maker Attachment (10)
3.2 The effect of the dasher on residence time

When making ice cream, one of the most important goals should always be the promotion of many small ice crystals. Small ice crystals contribute significantly to smooth and creamy texture, whilst large ice crystals produce ice cream that is coarse.

Residence time, that is the time a mix spends in the machine, has a pronounced effect on ice crystal size. To obtain the smallest ice crystals it is necessary to have the shortest residence time possible.

The quality of the dasher has a significant effect on residence time. Because ice does not conduct heat as fast as steel, ice that is permitted to form a layer inside the bowl will act as an insulator slowing the release of heat from the mix to the refrigerant, thereby increasing residence time.

A dasher that does not reach the side of the bowl will permit a build up of ice, whereas one that touches the side will likely scrape off any ice that freezes there. The closer the dasher gets to the side of the bowl, the less ice will freeze there, and the shorter the residence time is likely to be.

When you place the dasher into the freezer bowl on the KitchenAid KAICA, it leaves a relatively large gap between the dasher and the side of the bowl, which allows a layer of ice to build up. I have the same problem on my Cuisinart ICE-30 but I have found that an easy way to address this is simply by using my thumb to push the dasher against the side of the bowl. Because the dasher rotates around the bowl on the KitchenAid KAICA, the thumb trick cannot be applied to the KitchenAid.

So, the thin layer of ice that builds up in the KitchenAid KAICA freezer bowl will contribute to a relatively longer residence time.

KitchenAid KAICA Ice Cream Maker Attachment (7)4. The freezer bowl

The KitchenAid KAICA Ice Cream Maker Attachment also comes with a large freezer bowl that allows you to make a maximum of 2 quarts of ice cream at a time, which I think is great.

Before you can start making a batch of ice cream, you need to freeze the gel inside the bowl that acts as the refrigerant. KitchenAid recommend that the bowl be stored in your freezer for a minimum of 15 hours to ensure that the gel is adequately frozen.

It is a good idea to get your freezer as cold as possible when storing your bowl. I have found that the temperature at which you store your bowl has a profound effect on residence time: a bowl that is stored overnight at around -25°C takes around 6 minutes less to freeze a 800g batch of ice cream compared to one stored at around-18°C.

A good way of checking whether the freezer bowl is ready for use is by shaking it. If you can hear a gushing noise, it means that the gel isn’t sufficiently frozen. If this is the case, put the bowl back in the freezer for a few more hours until you can no longer hear the gushing noise.

When storing your bowl, it is also a good idea to cover the top with cling film and then place it in a plastic bag. This will help prevent any water from freezing to the inside of the bowl whilst in the freezer. Any water that freezes to the inside of the bowl will melt into your mix and increase the water content, which may result in a coarse texture.

The KitchenAid KAICA Ice Cream Maker Attachment bowl is fairly large and you do need to make sure that your freezer is big enough to accommodate it before you invest in one: the bowl is 17cm high, and 29cm across with the handles and weighs about 2.6 kg.

4.1 Emptying the freezer the bowl

Again, ice crystal size has a profound effect on texture. Ice cream with many small ice crystals will likely have a smooth texture whilst large ice crystals will impart a coarse texture.

Let’s have a look at why it is imperative that you get your ice cream out of the freezer bowl and into your freezer as quickly as humanly possible.

During the time that ice cream spends at relatively warm room temperatures, some of the ice melts from the large ice crystals and those crystals that were initially small melt completely. When you finally get the ice cream in the freezer, the melted ice re-freezes onto those large ice crystals that survived. The result is that the total number of ice crystals is reduced and their size increases, the perfect formula for coarse texture (remember, the aim is for many small ice crystals to promote smooth texture). Thus, just holding ice cream at room temperature results in an increase in mean ice crystal size, which, in turn, contributes to coarse texture.

It is therefore imperative that you empty the ice cream from the freezer bowl and get it in the freezer as quickly as possible. To help minimise ripening, it is also a good idea to place your plastic container in the freezer for a couple of hours before you empty the freezer bowl. This will remove any heat stored in the container and will help prevent ice that comes in contact with the plastic from melting.

One of the few things I do like about the KitchenAid KAICA Ice Cream Maker Attachment is that the large freezer bowl means that it easy to get a large wooden spoon in there to quickly remove the ice cream.

KitchenAid KAICA Ice Cream Maker Attachment (5)
4.2 Cleaning the freezer bowl

I have found large bowl on the KitchenAid KAICA Ice Cream Maker Attachment extremely easy to clean. There is plenty of room to get a wet sponge in the bowl after it has finished churning a batch.

After churning, I usually wait for the bowl to warm up before I give it a clean with some warm soapy water. It’s important not to put the bowl in the dish washer or use hot water when cleaning it as both of these may damage the bowl and cause the freezing gel to spill out.

5. Freezing time

Again, residence time has a profound effect on texture. The shorter the residence time, the smaller the ice crystals and the smoother the texture is likely to be.

So how long did the KitchenAid KAICA Ice Cream Maker Attachment take to churn a batch of ice cream? Well, a 1000g batch took me 30 minutes to churn. I wanted to continue churning for a further 5 minutes as the consistency was still runny but the jumping drive assembly adapter had had enough and could not continue.

Let’s see how this compares to other ice cream machines I have tried:

Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker: 800g batch – 20 minutes
Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker: 800g batch – 32 minutes
Lello Musso Pola 5030 Commercial Ice Cream Maker: 1000g batch – 13 minutes
Lello 4080 Musso Lussino Ice Cream Maker: 738g batch – 20 minutes
Breville BCI600XL Smart Scoop Ice Cream Maker : 800g batch – 34 minutes.
DeLonghi GM6000 Gelato Maker: 600g batch – 30 minutes.

Of course, residence time isn’t the only factor that determines ice cream quality and a relatively short residence time will not guarantee smooth texture. Residence time is, however, an important factor to consider when deciding which ice cream machine to invest your hard-earned cash in.

6. Noise level

The KAICA Ice Cream Maker Attachment isn’t the quietest machine I have tried. Besides the very annoying jumping and clicking noise, the machine is quite loud when it churns.

Although important to some, I don’t think noise level should be an important factor to consider when buying an ice cream machine. I am more than happy to have a loud machine running for 30 minutes as long as it makes excellent ice cream, which brings me to the point.

7. The quality of the ice cream

The most important factor to consider when buying an ice cream machine should undoubtedly be the quality of the ice cream it produces. Does the KAICA Ice Cream Maker Attachment make good quality ice cream? Well, despite all its shortcomings, the surprising answer is yes, yes it does.

In the first batch I made, the ice cream looked very runny after 30 minutes of churning. I wanted to continue churning for another 5 minutes to get a firmer consistency but the adapter kept jumping and was having no more.  I therefore wasn’t expecting smooth texture but was pleasantly surprised that the ice cream turned out smooth and creamy after I had hardened it overnight in the freezer. It did feel quite airy probably because of the relatively fast rotating dasher.

I do think, however, that the quality of the finished ice cream had more to do with the recipe and preparation method than with the quality of the machine. I do not think that the KitchenAid KAICA will produce the same smooth consistency using a different recipe.

KitchenAid KAICA Ice Cream Maker Attachment (3)8. Final Thoughts

So, would I recommend the KitchenAid KAICA Ice Cream Maker Attachment? Sadly no. The poor design of the drive assembly adaptor, the cheap-looking dasher, and, most important of all, the poor connection between the drive assembly adaptor and the dasher means that the KitchenAid KAICA struggles to churn a batch after only 9 minutes. This is not only frustrating, but also means that you cannot continue churning your batch until you are satisfied with the consistency of the ice cream. I do get the sense that the drive assembly adaptor and dasher are ready to break at any moment.

The KAICA attachment did make ice cream that was, surprisingly, smooth and creamy but I think that had more to do with the recipe and preparation method than the quality of the machine. I struggle to see how this same consistency will be repeated using a different recipe and preparation method.

Therefore, this is sadly not a machine that I would recommend.

If you are looking for an ice cream machine with a removable freezer bowl at a comparable price range, I would recommend the Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker. If you are looking for a more expensive machine with an in-built compressor, then I would recommend the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, the Breville BCI600XL Smart Scoop Ice Cream Maker, the Lello Musso Lussion 4080, or the Lello musso Polla 5030 Commercial Ice Cream Maker.

Pros

  • Large 2 quart capacity.
  • Smooth and creamy ice cream.

Cons

  • Cheap-looking dasher that doesn’t touch the side of the bowl.
  • Poorly designed drive assembly adapter that slips off too easily.
  • Jumping and clicking issue after 9 minutes of churning.
  • Relatively loud during churning.

If you found this review helpful and are thinking of buying the KitchenAid KAICA Ice Cream Maker Attachment, you can support my blog by using the link below to buy your machine from the chaps at amazon. It doesn’t cost you any extra and helps me make more ice cream.

I hope this review helps.

All the best, Ruben :)

 

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