Just freeze the gel canister instead of filling it with ice and salt like old ice cream makers
Power: 120VAC 60HZ 12W
Dimensions: 10.5 x 10.8 x 13.5 in
Seems like Oster forgot to add manuals in some of these; all the samples we opened had it, but a couple previous customers cited not getting one, so we scanned it for you just in case, since they don’t have it online.
Condition: New Warranty:1 Year Oster Estimated Delivery: 7/28 - 7/30 Shipping: $5 or free with VMP
What’s in the Box?
1x Gel Canister
1x Motor assembly with lid
1x Paddle
1x Base
1x User guide
(Note: some reviews are negative due to missing manuals. We checked a few of ours and they had manuals, but some previous customers still cited not getting manuals, so just in case, we have it linked here $42 at Amazon $59.99 List
Find a relevant price comparison? Please share it in a comment in this thread
Seems good, I like the fact I dont need to mix ice and salt. It really REALLY helps if you start to really chill your ingredients in the freezer before you start mixing it. You will also have to freeze it some more if you want it to be harder. Otherwise it comes out pretty much like soft serve.
Only compliant is sometimes the ice cream expands and gets the top dirty and you have to be careful cleaning it.
O and I am three batches in, do yourself a favour and pick up a cheap oblong container from walmart for storing it in the freezer.
I got a bunch of these last time and I've actually only used it once so far. It made pretty good banana milkshakes, but I wasn't ever able to get it to ice cream consistency (and yes, I know all the tips).
@PurplePawprints Mine made a decent super-rich chocolate milkshake, but we couldn't get ice-cream textures. We did get super-fucking-hard ICE-cream by leaving the remainder of the batch in the freezer overnight.
My mixture started below 40 degrees F, so I don't know why it wouldn't freeze in the machine.
@tombrend As I mentioned below, a lot of freezers aren't actually set cold enough to do a good job deeply freezing the canister. The best solution is a freezer without automatic defrost (like a chest freezer), but if that isn't an option, lowering the temperature of your freezer while you are chilling the canister can help a lot. I highly recommend investing in a refrigerator/freezer thermometer so you can monitor temperatures.
@kylethephotoguy Love the Glen Gif!!! Whatever your additional workload is for doing these, it's worth it. Just thought you would like some feedback, these are awesome, please keep them coming!
@rileyper Well yeah. The only thing better than one fro-yo maker is TWO fro-yo makers. Actually, that's not completely true. There are things better than that even. Like THREE fro-yo makers.
I only hope my order number is not reflective of the sorbet quality: rich-parasitic-level Disclaimer: This image is not a reflection of my political opinions in any way. Simply the image that came up upon searching for my order number.
Very glad I bought one during the last sale, so far I've made blueberry maple pancake ice cream, old fashioned vanilla with copious amounts of real reesers peanut butter cups, and a nice hot fudge/peanut one last week. It's going to be awesome for blackberries this summer.
@bakeyoural I just used the old fashioned vanilla recipe in the instructions (mine were there) and added the extras by eyeball estimated amount about 10 minutes before I reckoned each batch was about set up. I've used ice cream makers before so there's some craft involved. For the blueberry maple, I used frozen blueberries and instead of vanilla extract, I substituted maple syrup. I'd use less sugar and mash the berries next time.
Have a similar one of these from years ago, tho the core sprung a leak after a few years (not sure why I kept it). They all work kinda ok... much better if you pre-chill (as cold as possible) the liquid before starting. When I was using it a lot, I used to keep it in the deep freeze all the time (use it, wash it by hand, dry it, put back in freezer). Since it never got warm, it would be ready again in 12 hours or less.
Got one last time, made about 4 batches so far. Love it.
Haven't spent a lot of time on fancy recipes, usually just do 2 cups heavy cream, 14oz can sweetened condensed milk, some chocolate syrup.
Last time around we substituted a banana for the syrup.. kids liked it.
If you like ice cream and have the room to store it, get this! You won't regret it. As others have mentioned, don't expect to eat the ice cream immediately.. takes a few hours to harden after "making".
@rmeden Question for you since you've used it: Is it at all a cost savings to make your own ice cream with this thing or is it all about the novelty of just making it yourself?
@Portlis It's both the novelty and the quality control -- you get to pick your ingredients. But we'll be paying retail for the ingredients while companies will always be buying at wholesale. I've had an ice cream maker since '86 and once made a lemon cheesecake ice cream that my boss cited when he gave me a raise.
@Portlis i"ve been making my own ice cream for awhile now and I have to tell you, it's a lot more expensive to make it yourself. I make butter pecan. You can buy 1.5 quarts for around $2.50 at Walmart. After buying the milk, cream, pecans, vanilla, and sugar, it's probably double the cost. The heavy cream alone is between $3 to $4 and makes only two batches. The pecan can be expensive too.
Mine does taste better than store bought. It has more pecans per spoonful and is more dense and creamy.
@Portlis As others have said, at best it's break even.
It also depends on the quality/cost of ice cream you buy.
Chances are when you make it yourself it will have a much higher fat content and taste much better. You can also control how many preservatives are added and will probably use higher quality ingredients unless you buy high-end organic ice cream.
I make mine for the control and novelty of it. The kids made a banana ice cream (yuck!)... I ate from a big tub of cheap cookies and cream. :)
I bought this last time.. and haven't gotten a single successful batch yet. Very disapponting. Even freezing the cannister for a week didn't matter. Rock Salt and Ice worked for me for years, guess I'm going back to it.
@DarkHuD A big variable for success is the temperature at which you freeze the canister. My Cuisinart canister works much better frozen in my auxiliary freezer (around -2 degrees) than in my refrigerator's freezer (~15 degrees but fluctuates with defrost cycles). You might want to try a lower temperature setting for your freezer, at the very least while you are chilling the canister (an inexpensive refrigerator/freezer thermometer can be enlightening).
Our house doesn't have A/C, and I've also found that during the few weeks a year that its uncomfortably hot even my deeply frozen canister doesn't work well in the higher ambient temps.
@gio I've considered this as well. I'm sure ambient temperature is a contributing factor. My freezer is as low as it will go. I also think this is just not cold enough for this sort of ice cream making.
In the end, what I've figured out, is I'll likely take a sawzall to the plastic carrier, cut the majority of the sleeve off, and place the thing in a bucket of ice and rock salt from now on, leaving enough of the plastic insert sleeve to keep the lid firmly attached to the gel container.
Living in the South during Summer is when you want this stuff, but ambient temps being such a contributing factor makes it the worst time of year to attempt this.
@DarkHuD just a couple thoughts before you go all Magyver on it... Make sure your liquid ingredients are all as cold as they can get without crystallizing, try cutting the recipe in half which would allow the gel to pull more heat out of the ingredients, throw a styrofoam cooler over the whole thing when mixing, and when all else fails let it set up in the freezer after mixing before eating it (it tends to get "icier" after this but at least it will be harder. That's what she said)
@cengland0 Congrats? That's an unhealthy staple. Did I ever say that ice cream disappears from the shelves for 8 months of the year? It's not seasonal, and I never implied as such.
@mehdaf I noticed there were 4 screws attaching the insert to the stand base. I've already removed those, and have a sneaking suspicion the part the holds the gel cannister and lid to each other, would work wonders inside a bucket of rock salt and ice.
My attempts previously have resulted in what tasted like a Wendy's Frosty. I'm not against that flavor, but it wasn't of ice cream consistency. I've tried near-freezing my ingridients as well. I've done quite a bit to get ice cream from this ICM, to no avail.
@DarkHuD It seems like you're trying to start an argument or something. What's up with that?
I just like ice cream and I don't see any reason I cannot have it every day. I'm not fat and my LDLs and HDLs are so low that I'm on medication to increase the HDL portion. Besides the 3/4 cup of sugar that goes into a full batch, there are no bad ingredients. One batch can last a couple weeks so I'm getting 3/56ths of a cup of sugar a day (or 2.57143 teaspoons). There's more sugar in a regular can of Coke or Pepsi.
@DarkHuD You know what, I noticed the same thing taste wise. Although full disclose: I am using a Cuisinart. I tried to make chocolate ice cream one day and I realized the heavy cream makes it taste different and dare I say fattier? To some that's a good thing I'm sure. The consistency before putting it in the freezer to set up was more like a frosty for sure. My thoughts at that point were about using only 2% milk instead of cream, since it didn't taste like I though ice cream should taste, I may as well make it somewhat healthier. On a side note, I am so used to American store bought dry pasta, that when I travelled to Italy, I didn't much care for fresh pasta served al dente in restaurants. I really wanted to like it, but it didn't taste 'right'. I wondered if mass produced ice cream tastes different than homemade due to additives or ingredient substitutes, but its just what we are used to. However if you are saying the same real ingredients in the manual rock salt / ice machine taste more like store bought ice cream, I just may have to try it that way.
@mehdaf I grew up with rock salt icecream in the summers. It's always tasted fresher, creamier, and softer than store bought. I'm sure that's due to a lack of stabilizers and such that are required for mass creating of ice creams.
About the closest thing to that is stuff like coldstone, that is made in basically the same way, cold surface crystallization vs vat made stuff.
2% milk is a lot less fat than the whole milk and cream these recipes call for. It's a much thinner milk. If I drink milk, it's 2% since as you said, it doesn't taste as fatty. But I guess it's possible it's also a 'taste different from what I'm used to' type situation.
Also, Al Dente pasta is not for me at all. I wouldn't eat undercooked rice, egg, wheat, or potato noodles. If "Al Dente" is how pasta is supposed to be eaten, according to hipster food snobs mostly, then why is it not the standard of cooking? Because as you said, it just doesn't taste right.
I'm going to attempt to use the insert in a bucket of rock salted ice later tonight after it's cooled back down. It was 4 screws to easily disassemble the stand, so no MacGuiver-ing required.
At last !! No more hearing the screeching from the frozen yogurt inside the ancient cooler on the 80 mile ride home in the hot car: "I'M MELTING!!!!!!!!!!!"
@ML where in the heck do you live that you are 80 miles away from grocery store frozen goodness??? Move!!! Or you could always stock up in the winter...
For those who say they didn't get successful consistency: with this type of ice cream maker, you typically need to put the ice cream in the freezer for at least a couple hours AFTER it's done.
I second the recommendation of the Ben & Jerry's book. The Coffee Heath Bar Crunch recipe alone is worth the price.
If you get serious about ice cream making, you'll get one with a compressor. That way you don't have to worry about keeping a canister in the freezer. You'll probably want to get the one recommended by The Wirecutter's sister site, The Sweethome.
@Purplefeather Have you looked at one of your bills from your credit card company to see how they have your address?
I ask because I worked in the financial industry for 26 years, 11 were in the credit card sector. We had very specific ways to enter addresses. It was policy and deviations from it resulted in an error that would get the associate into trouble.
P.O. Boxes were always just PO without the dots. Apt #'s were on the first line because it's less significant (if the street name was too long to include the apartment). The most significant information was lower on the address. The Street, Court, Avenue, etc is always abbreviated.
Different credit card companies may have different address standards. The address you gave them and the address they type in might be slightly different. I always type out "Court" on my address and almost every company still changes it to Ct.
I think some companies even use "Address Element Correction & AEC II Service." I never put the plus 4 zip code but they always seem to apply it so they are using some service somewhere.
If you want to move past the usual (although the usual is pretty great when it's homemade), I've got a bunch of ice cream recipe books and like this one best -- I once spotted a bunch of copies at Half Price Books for three bucks and bought a half-dozen to give to friends who had ice cream machines. Every recipe has a bunch of variations, with quantities, and he's even got some savory recipes that have been surprisingly good. (I've made a corn ice cream, an apple cheddar, and a strawberry & black pepper from this book. All have been inhaled by crowds and I still get requests for the corn and for the strawberry & black pepper.)
Got one last time and love it! When we make ice cream we put it in containers and freeze it. It makes for a more ice cream consistency. I've experimented with various recipes and all have come out nice. Makes a killer Slushy too.
virtuous-harmful-custard That's hitting a little to close to home, Meh. And yes, I got the Ben & Jerry's book too, @ssteve and @MrGlass (and the Tovolo tub). I'd have been better off just going to Cold Stone at this rate.
@Pamtha Have you chosen your first recipe? I'll probably make plum ice cream next. We have an awesome plum tree that's having a bumper year and it's just about pickin' time.
@kcalvert2333 Did you accidentally subscribe to this thread? The only way you'd get emails is if you buy something or subscribe to a thread. To check, go back up to the first post and look at the envelope under the picture and click unsubscribe.
@Thumperchick@PurplePawprints I'm assuming they received the one year of stats email/newsletter. We do have a mailing list but rarely ever send emails (usually just the newsletters every 6+ months) but some people are still very...particular about the emails they receive.
@JonT You're likely right, I just assumed it was a thread subscription issue since they chose this thread to post about it rather than one of the more recent threads in the forum. I figured they'd clicked the link in the email and it brought them to this thread. I'm probably wrong, though...
My free one has shipped buy the one I paid for is still processing. I don't need 2 ice cream makers immediately, but I'm surprised the one that got ordered second shipped first. No issues with my order, are there?
@Pantheist I received the "Bonus" shipment first, too. I didn't realize I was getting the "2x fer" so was about to complain to MEH for not getting my order right (1 was wrong color)...that's when I realized I was getting a 2nd shipment. How can I express excitement here without mentioning "the-deal-site-who-shall-not-be-named"?
@HutcH Or, you can just say Woot! You're allowed to here. Meh isn't a jealous boyfriend type when we talk about our exes, or say something that reminds him of our ex.
Made ice cream last night with the family, perfect results (let stand in tub for a bit after turning, it sets up quite nicely) - this is now my favorite Meh purchase to date.
Put them back on sale and I'll stock up for the holidays.
Ease of use great, color excellent , however i cant get the fucking ice cream pot to freeze there fore its useless not defective guess my freezer sucks at zero degrees , let stir for over 30 mins the unit is awesome , any suggestions beside corny comments?oh and its fucking expensive , 1 quart of whipping cream 5 bucks ,3 bucks for the vanilla etract, and 2 bucks for the straw berries to get a liquid mix ..damm and i was so excited about this item :(
@mellowirishgent HWC is spendy, but you can probably find other recipes with slightly cheaper options. The vanilla will last you for a really long time and you could by frozen strawberries for cheaper and then you'd have them on hand.
So I made my first batch last week and overall had good results. I didn't freeze the canister for 24 hours because I didn't plan ahead, so that caused some issues. But I wanted to share the recipe I used:
2 c heavy whipping cream
1 c half and half
1/2 c agave nectar
1 tbsp vanilla extract
pinch salt
a handful of white chocolate Kit Kat bite size candy, smashed with a mallet
1 can sweetened condensed milk
1 tbsp coarse salt (kosher or sea)
Mix the liquids to make the base and cool in fridge.
Boil the condensed milk for 3 hours, keeping can covered with water, to make caramel sauce. When done, cool and remove from can, add ~1 tbsp coarse kosher or sea salt to taste.
Freeze ice cream mix. Towards the end, add crushed kit kat candy. Remove and place in sealable container for freezing, and stir in the caramel swirl by spoonfuls, not stirring too much, just so that it forms ribbons of caramel throughout the ice cream.
My kids just love this !!! It’s so easy to use and delicious ice cream. We keep the freezer part in the freezer so we are always ready to whip up ice cream. This was so worth it, we’ve used it so many times.
Specs
Condition: New
Warranty: 1 Year Oster
Estimated Delivery: 7/28 - 7/30
Shipping: $5 or free with VMP
What’s in the Box?
1x Gel Canister
1x Motor assembly with lid
1x Paddle
1x Base
1x User guide
Pictures
All options
Blue
Black
Green
Peach
Yellow
Gleeeeeeeeeeeeeeeeeeeeeeeeeen…
Price Comparison
(Note: some reviews are negative due to missing manuals. We checked a few of ours and they had manuals, but some previous customers still cited not getting manuals, so just in case, we have it linked here
$42 at Amazon
$59.99 List
Find a relevant price comparison? Please share it in a comment in this thread
Warranty
90 days
I have the freezer thinger in my deep freeze waiting for me to mix up some ice cream.
Mine came with a manual.
Would report how well it works, but too lazy to make ice cream so far.
@thismyusername exact same situation im in
Got it last time... I want my $2 back... jk
Seems good, I like the fact I dont need to mix ice and salt. It really REALLY helps if you start to really chill your ingredients in the freezer before you start mixing it. You will also have to freeze it some more if you want it to be harder. Otherwise it comes out pretty much like soft serve.
Only compliant is sometimes the ice cream expands and gets the top dirty and you have to be careful cleaning it.
O and I am three batches in, do yourself a favour and pick up a cheap oblong container from walmart for storing it in the freezer.
@darkzrobe heres $2 back
@communist That is a duplicate photo of the same Zimbabwean dollar. What are you trying to pull here?
@communist I would actually take that. My africa money I had from my trip over there was stolen when someone broke in to my house a few months ago :*(
@communist I think the picture is worth more than the actual money right now, isn't it?
Nice. But I just bought one elsewhere a couple weeks ago. Sigh.
Reviewers?! THAT'S A THING?
Where do I sign up?
but it's a dry heat....
Pour one of those cans of nacho cheese from Costco in and you'll thank me later.
@Jetlag Frozen nacho cheese? Is this a thing? Kind of hoping it's a thing.
@bakeyoural
Have made several batches of yumm-worthy ice cream with mine already. Blue color is especially festive :)
I got a bunch of these last time and I've actually only used it once so far. It made pretty good banana milkshakes, but I wasn't ever able to get it to ice cream consistency (and yes, I know all the tips).
@PurplePawprints Mine made a decent super-rich chocolate milkshake, but we couldn't get ice-cream textures. We did get super-fucking-hard ICE-cream by leaving the remainder of the batch in the freezer overnight.
My mixture started below 40 degrees F, so I don't know why it wouldn't freeze in the machine.
@tombrend As I mentioned below, a lot of freezers aren't actually set cold enough to do a good job deeply freezing the canister. The best solution is a freezer without automatic defrost (like a chest freezer), but if that isn't an option, lowering the temperature of your freezer while you are chilling the canister can help a lot. I highly recommend investing in a refrigerator/freezer thermometer so you can monitor temperatures.
@gio now if only a certain deal a day site would sell us a thermometer for doing such................
If we bought one of these last time and guess correctly do we get another one?
No? Just this time? Okay :(
No purple. Meh.
That should really say "Frozen Yogurt Maker", not "Yogurt Maker ". Two very different things.
@kylethephotoguy Love the Glen Gif!!!
Whatever your additional workload is for doing these, it's worth it. Just thought you would like some feedback, these are awesome, please keep them coming!
This thing's not bad. But meh, because I already has.
@armchair
Oh wait.... This doesn't make sherbert. Dang it!
Funky 1 in 10 Friday Twofer?
Refined Hopeless Lithium
Got one last time, gave it as a wedding gift - now that person is all pissed off at me, cause they eat ice cream all the time.
Also, highly recommend the ben & jerrys ice cream recipe book. Cost me a few bucks on amazon & has a ton of good recipes.
I don't understand how this is buttoned-atrocious-root, but it's the best picture and in for one.
Did I really just impulse buy this just because I have a one in ten chance of winning a second one...
@rileyper Well yeah. The only thing better than one fro-yo maker is TWO fro-yo makers. Actually, that's not completely true. There are things better than that even. Like THREE fro-yo makers.
I only hope my order number is not reflective of the sorbet quality:
rich-parasitic-level
Disclaimer: This image is not a reflection of my political opinions in any way. Simply the image that came up upon searching for my order number.
@bakeyoural Still works.
Very glad I bought one during the last sale, so far I've made blueberry maple pancake ice cream, old fashioned vanilla with copious amounts of real reesers peanut butter cups, and a nice hot fudge/peanut one last week. It's going to be awesome for blackberries this summer.
@lowrizzle I believe some recipes are in order after that mouth-watering list. Please and thank you.
@bakeyoural I just used the old fashioned vanilla recipe in the instructions (mine were there) and added the extras by eyeball estimated amount about 10 minutes before I reckoned each batch was about set up. I've used ice cream makers before so there's some craft involved. For the blueberry maple, I used frozen blueberries and instead of vanilla extract, I substituted maple syrup. I'd use less sugar and mash the berries next time.
@lowrizzle You are like an ice cream Jedi.
No Gonanas? Meh.
Meh is getting lazy with the write-ups.
Chaste Bawdy Trail. A bit of an oxymoron there? Or is that the path which leads from the convent to the brothel?
So many cute colors... I went with yellow.
limited-adverse-lip
Have a similar one of these from years ago, tho the core sprung a leak after a few years (not sure why I kept it). They all work kinda ok... much better if you pre-chill (as cold as possible) the liquid before starting. When I was using it a lot, I used to keep it in the deep freeze all the time (use it, wash it by hand, dry it, put back in freezer). Since it never got warm, it would be ready again in 12 hours or less.
tangible-altruistic-cover
Got one last time, made about 4 batches so far. Love it.
Haven't spent a lot of time on fancy recipes, usually just do 2 cups heavy cream, 14oz can sweetened condensed milk, some chocolate syrup.
Last time around we substituted a banana for the syrup.. kids liked it.
If you like ice cream and have the room to store it, get this! You won't regret it. As others have mentioned, don't expect to eat the ice cream immediately.. takes a few hours to harden after "making".
@rmeden Question for you since you've used it: Is it at all a cost savings to make your own ice cream with this thing or is it all about the novelty of just making it yourself?
@Portlis It's both the novelty and the quality control -- you get to pick your ingredients. But we'll be paying retail for the ingredients while companies will always be buying at wholesale. I've had an ice cream maker since '86 and once made a lemon cheesecake ice cream that my boss cited when he gave me a raise.
@Portlis i"ve been making my own ice cream for awhile now and I have to tell you, it's a lot more expensive to make it yourself. I make butter pecan. You can buy 1.5 quarts for around $2.50 at Walmart. After buying the milk, cream, pecans, vanilla, and sugar, it's probably double the cost. The heavy cream alone is between $3 to $4 and makes only two batches. The pecan can be expensive too.
Mine does taste better than store bought. It has more pecans per spoonful and is more dense and creamy.
@Portlis As others have said, at best it's break even.
It also depends on the quality/cost of ice cream you buy.
Chances are when you make it yourself it will have a much higher fat content and taste much better. You can also control how many preservatives are added and will probably use higher quality ingredients unless you buy high-end organic ice cream.
I make mine for the control and novelty of it. The kids made a banana ice cream (yuck!)... I ate from a big tub of cheap cookies and cream. :)
So I was going to wait until the morning to ask my (currently sleeping) wife if we should get one. But reading this thread...she'll forgive me, right?
Ominous-enamored-roof headed my way.
@trimm You should ask @Pavlov for advice about that ominous roof headed your way; I think he has experience there.
@jqubed I'm not in trouble!! Woo!
We meet again.
@DrunkCat
@bakeyoural Not with a 20.5% spirit tax I'm not.
I bought this last time.. and haven't gotten a single successful batch yet. Very disapponting. Even freezing the cannister for a week didn't matter. Rock Salt and Ice worked for me for years, guess I'm going back to it.
@DarkHuD A big variable for success is the temperature at which you freeze the canister. My Cuisinart canister works much better frozen in my auxiliary freezer (around -2 degrees) than in my refrigerator's freezer (~15 degrees but fluctuates with defrost cycles). You might want to try a lower temperature setting for your freezer, at the very least while you are chilling the canister (an inexpensive refrigerator/freezer thermometer can be enlightening).
Our house doesn't have A/C, and I've also found that during the few weeks a year that its uncomfortably hot even my deeply frozen canister doesn't work well in the higher ambient temps.
@gio I've considered this as well. I'm sure ambient temperature is a contributing factor. My freezer is as low as it will go. I also think this is just not cold enough for this sort of ice cream making.
In the end, what I've figured out, is I'll likely take a sawzall to the plastic carrier, cut the majority of the sleeve off, and place the thing in a bucket of ice and rock salt from now on, leaving enough of the plastic insert sleeve to keep the lid firmly attached to the gel container.
Living in the South during Summer is when you want this stuff, but ambient temps being such a contributing factor makes it the worst time of year to attempt this.
@DarkHuD I live in Florida and I eat ice cream all year round.
@cengland0 Yeah and?
@DarkHuD just a couple thoughts before you go all Magyver on it... Make sure your liquid ingredients are all as cold as they can get without crystallizing, try cutting the recipe in half which would allow the gel to pull more heat out of the ingredients, throw a styrofoam cooler over the whole thing when mixing, and when all else fails let it set up in the freezer after mixing before eating it (it tends to get "icier" after this but at least it will be harder. That's what she said)
@DarkHuD It's one of my food staples and I eat it regardless of the outside temperatures.
@cengland0 Congrats? That's an unhealthy staple. Did I ever say that ice cream disappears from the shelves for 8 months of the year? It's not seasonal, and I never implied as such.
@mehdaf I noticed there were 4 screws attaching the insert to the stand base. I've already removed those, and have a sneaking suspicion the part the holds the gel cannister and lid to each other, would work wonders inside a bucket of rock salt and ice.
My attempts previously have resulted in what tasted like a Wendy's Frosty. I'm not against that flavor, but it wasn't of ice cream consistency. I've tried near-freezing my ingridients as well. I've done quite a bit to get ice cream from this ICM, to no avail.
@DarkHuD It seems like you're trying to start an argument or something. What's up with that?
I just like ice cream and I don't see any reason I cannot have it every day. I'm not fat and my LDLs and HDLs are so low that I'm on medication to increase the HDL portion. Besides the 3/4 cup of sugar that goes into a full batch, there are no bad ingredients. One batch can last a couple weeks so I'm getting 3/56ths of a cup of sugar a day (or 2.57143 teaspoons). There's more sugar in a regular can of Coke or Pepsi.
@DarkHuD You know what, I noticed the same thing taste wise. Although full disclose: I am using a Cuisinart. I tried to make chocolate ice cream one day and I realized the heavy cream makes it taste different and dare I say fattier? To some that's a good thing I'm sure. The consistency before putting it in the freezer to set up was more like a frosty for sure. My thoughts at that point were about using only 2% milk instead of cream, since it didn't taste like I though ice cream should taste, I may as well make it somewhat healthier. On a side note, I am so used to American store bought dry pasta, that when I travelled to Italy, I didn't much care for fresh pasta served al dente in restaurants. I really wanted to like it, but it didn't taste 'right'. I wondered if mass produced ice cream tastes different than homemade due to additives or ingredient substitutes, but its just what we are used to. However if you are saying the same real ingredients in the manual rock salt / ice machine taste more like store bought ice cream, I just may have to try it that way.
@mehdaf I grew up with rock salt icecream in the summers. It's always tasted fresher, creamier, and softer than store bought. I'm sure that's due to a lack of stabilizers and such that are required for mass creating of ice creams.
About the closest thing to that is stuff like coldstone, that is made in basically the same way, cold surface crystallization vs vat made stuff.
2% milk is a lot less fat than the whole milk and cream these recipes call for. It's a much thinner milk. If I drink milk, it's 2% since as you said, it doesn't taste as fatty. But I guess it's possible it's also a 'taste different from what I'm used to' type situation.
Also, Al Dente pasta is not for me at all. I wouldn't eat undercooked rice, egg, wheat, or potato noodles. If "Al Dente" is how pasta is supposed to be eaten, according to hipster food snobs mostly, then why is it not the standard of cooking? Because as you said, it just doesn't taste right.
I'm going to attempt to use the insert in a bucket of rock salted ice later tonight after it's cooled back down. It was 4 screws to easily disassemble the stand, so no MacGuiver-ing required.
@DarkHuD Awesome, good luck. Post pics if it works, or even better if it fails spectacularly!
At last !! No more hearing the screeching from the frozen yogurt inside the ancient cooler on the 80 mile ride home in the hot car: "I'M MELTING!!!!!!!!!!!"
@ML where in the heck do you live that you are 80 miles away from grocery store frozen goodness??? Move!!! Or you could always stock up in the winter...
Vanilla-arbitrary-mollusk. I just lectured about mollusks today. I can feel a free second machine headed my way.
This wasn't the first pic result (it was 6th), but it was the best.
Now someone needs to dig out one of those automatic soap dispensers from last year to see if it can be used for chocolate sauce.
Although I bet a few people here have already tried this, you pervs.
@editorkid I really wish they'd sell those again. I think a couple of mine are on their last legs and I'm getting a little frantic about it.
fallacious-daffy-hand
For those who say they didn't get successful consistency: with this type of ice cream maker, you typically need to put the ice cream in the freezer for at least a couple hours AFTER it's done.
Here are a couple recipes I like:
Chocolate Velvet
Easy Mint Chocolate Chip I don't add green food coloring.
I second the recommendation of the Ben & Jerry's book. The Coffee Heath Bar Crunch recipe alone is worth the price.
If you get serious about ice cream making, you'll get one with a compressor. That way you don't have to worry about keeping a canister in the freezer. You'll probably want to get the one recommended by The Wirecutter's sister site, The Sweethome.
The Tovolo ice cream tub is nice as is the Belle-V ice cream scoop.
@SSteve $49 ice cream scoop though? Meh!
@SSteve @ajhaag Yes that is one truly gorgeous looking tool that I don't think I will ever be able to justify…
Astute-modern-crawdad
Those dumbshits in the pictures need to go inside.
Oh Noes!! I have a Cuisinart from awhile back, I think if I bought this, my Son would consider calling in the GUys with Nets.. and Straitjackets...
Lots cheaper than Cuisinarts though..
titled-mindless-mercury
Just images of random concert scenes - bah
It keeps saying my billing address is invalid (I'm fairly sure it's not).
Meh.com does not want my money. :(
@Purplefeather Did you try switching address lines (1/2)? Seem to remember that being a fix for others here w/ billing verification issues.
@brhfl nope, didnt work. Thanks for the tip though. Guess I won't be making my own frozen yogurt.
@Purplefeather Have you looked at one of your bills from your credit card company to see how they have your address?
I ask because I worked in the financial industry for 26 years, 11 were in the credit card sector. We had very specific ways to enter addresses. It was policy and deviations from it resulted in an error that would get the associate into trouble.
P.O. Boxes were always just PO without the dots. Apt #'s were on the first line because it's less significant (if the street name was too long to include the apartment). The most significant information was lower on the address. The Street, Court, Avenue, etc is always abbreviated.
Different credit card companies may have different address standards. The address you gave them and the address they type in might be slightly different. I always type out "Court" on my address and almost every company still changes it to Ct.
I think some companies even use "Address Element Correction & AEC II Service." I never put the plus 4 zip code but they always seem to apply it so they are using some service somewhere.
We all scream!
Damn, woke up and still want this thing.
WOW 3 items bought in one week ty MEH you ROCK..
ya know what meh? i guessed even though I didn't order one!! how you like dem apples?
@sp3ar
If you want to move past the usual (although the usual is pretty great when it's homemade), I've got a bunch of ice cream recipe books and like this one best -- I once spotted a bunch of copies at Half Price Books for three bucks and bought a half-dozen to give to friends who had ice cream machines. Every recipe has a bunch of variations, with quantities, and he's even got some savory recipes that have been surprisingly good. (I've made a corn ice cream, an apple cheddar, and a strawberry & black pepper from this book. All have been inhaled by crowds and I still get requests for the corn and for the strawberry & black pepper.)
Got one last time and love it! When we make ice cream we put it in containers and freeze it. It makes for a more ice cream consistency. I've experimented with various recipes and all have come out nice. Makes a killer Slushy too.
bony-jumbled-quail
This one's particularly gross (or delectable?)
@MrFiskars Gross! Don't put that in your ice cream maker.
virtuous-harmful-custard That's hitting a little to close to home, Meh. And yes, I got the Ben & Jerry's book too, @ssteve and @MrGlass (and the Tovolo tub). I'd have been better off just going to Cold Stone at this rate.
sneaky-wilted-harpy
Sorry about this but it is the 1st result:
This is going to be my office party gift this year (gonna pair it with a scoop to get it up to $20)
truthful-operatic-badger
Glen is not included, so no deal.
Cross-posting: https://meh.com/forum/topics/favorite-home-made-ice-cream-recipes#55abd6367303b20c0b656002
Feel free to call me out in the write-up next time you sell these, if you didn't clear out your inventory this time.
I'm anxiously waiting for this to ship!!! I want ice cream!!!
@Pamtha Have you chosen your first recipe? I'll probably make plum ice cream next. We have an awesome plum tree that's having a bumper year and it's just about pickin' time.
Would you please take me off your e-mail list. I idid not sign up for your e-mails
@kcalvert2333 What type of emails are you getting? Meh rarely sends out emails that aren't related to an order
@kcalvert2333 Did you accidentally subscribe to this thread? The only way you'd get emails is if you buy something or subscribe to a thread. To check, go back up to the first post and look at the envelope under the picture and click unsubscribe.
@Thumperchick @PurplePawprints I'm assuming they received the one year of stats email/newsletter. We do have a mailing list but rarely ever send emails (usually just the newsletters every 6+ months) but some people are still very...particular about the emails they receive.
@kcalvert2333 you're unsubscribed.
@JonT You're likely right, I just assumed it was a thread subscription issue since they chose this thread to post about it rather than one of the more recent threads in the forum. I figured they'd clicked the link in the email and it brought them to this thread. I'm probably wrong, though...
My free one has shipped buy the one I paid for is still processing. I don't need 2 ice cream makers immediately, but I'm surprised the one that got ordered second shipped first. No issues with my order, are there?
@Pantheist and it shipped, never mind me.
@Pantheist I received the "Bonus" shipment first, too. I didn't realize I was getting the "2x fer" so was about to complain to MEH for not getting my order right (1 was wrong color)...that's when I realized I was getting a 2nd shipment.
How can I express excitement here without mentioning "the-deal-site-who-shall-not-be-named"?
@HutcH congrats :)
@HutcH this works "yay". So does this "meh".
Alternatively, this is a good option:
link to dev art page for the source o' the pic
@HutcH Or, you can just say Woot! You're allowed to here. Meh isn't a jealous boyfriend type when we talk about our exes, or say something that reminds him of our ex.
Just got my ice cream maker and at a glance its impressive pot in freezer will get back with the results in a day or so ...
Made ice cream last night with the family, perfect results (let stand in tub for a bit after turning, it sets up quite nicely) - this is now my favorite Meh purchase to date.
Put them back on sale and I'll stock up for the holidays.
I just received mine, but you are making me think I might be happy with the purchase.
Ease of use great, color excellent , however i cant get the fucking ice cream pot to freeze there fore its useless not defective guess my freezer sucks at zero degrees , let stir for over 30 mins the unit is awesome , any suggestions beside corny comments?oh and its fucking expensive , 1 quart of whipping cream 5 bucks ,3 bucks for the vanilla etract, and 2 bucks for the straw berries to get a liquid mix ..damm and i was so excited about this item :(
@mellowirishgent sorry
@mfladd OMG now thats effin funny
@mellowirishgent HWC is spendy, but you can probably find other recipes with slightly cheaper options. The vanilla will last you for a really long time and you could by frozen strawberries for cheaper and then you'd have them on hand.
@Thumperchick TY but its a moooge point the pot wont freeze
@mellowirishgent try pre-cooling your ingredients for a bit in the freezer.
So I made my first batch last week and overall had good results. I didn't freeze the canister for 24 hours because I didn't plan ahead, so that caused some issues. But I wanted to share the recipe I used:
Mix the liquids to make the base and cool in fridge.
Boil the condensed milk for 3 hours, keeping can covered with water, to make caramel sauce. When done, cool and remove from can, add ~1 tbsp coarse kosher or sea salt to taste.
Freeze ice cream mix. Towards the end, add crushed kit kat candy. Remove and place in sealable container for freezing, and stir in the caramel swirl by spoonfuls, not stirring too much, just so that it forms ribbons of caramel throughout the ice cream.
Let set up and enjoy.
My kids just love this !!! It’s so easy to use and delicious ice cream. We keep the freezer part in the freezer so we are always ready to whip up ice cream. This was so worth it, we’ve used it so many times.