What’s The Best Ice Cream Maker?

Does anyone have ice cream fever like we do? We love surprising dinner party guests when dessert comes around by making ice cream at home! Salt & Straw is a favorite spot of ours that makes great homemade ice cream in Portland and LA, and we could think of no better expert than it’s Head Ice Cream Maker – Tyler Malek – to weigh in on what ice cream makers to buy at 3 different price points. There’s cheap, mid tier and best, so you’re bound to find the right option… Keep reading for 3 of Tyler’s unbelievable ice cream recipes.

$ – KitchenAid 2 Quart Ice Cream Maker Stand Mixer Attachment

“This is an easy way to just get started. The amount of foresight required to freeze the bowl a day in advance is a little frustrating, but totally worth it! Compared to cheaper models that have their own built in motor that typically burns out after 5 uses, being able to trust a Kitchenaid motor to spin your ice cream is a dream.”

kitchenaid-ice-cream-attachment

$$ – Whynter ICM-15LS Ice Cream Maker, Stainless Steel

“This is a great mid-range ice cream maker that has its own built in motor and built in refrigeration unit. You could make ice cream alllllll day with this baby and it doesn’t slow down! Each batch takes a while to spin, but it has an incredible function that keeps the ice cream frozen even after spinning, allowing you to press “start” and let it do its magic without having to watch it all day.”

whynter-ice-cream-maker

$$$ – Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker

“In regards to both quality and speed this is the quart size ice cream maker available and what we use for all of our R&D. It’s quiet, incredibly durable, and easy to use! After making the ice cream, clean up is a pain because it is all one piece but totally worth it for the quality of ice cream it produces.”

lello-ice-cream-maker

 

Salt & Straw’s Birthday Cakes & Blackberries Ice Cream Recipe

make ice cream

The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three ­vanilla cake and swirls of straight­ arrow blackberry jam. Whirled with non­organic, bright­ as ­you ­remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for.

Cake Frosting Ice Cream Base

Ingredients:

11⁄2 cups Heavy Cream

11⁄2 cups Whole Milk

2/3 cup Cane Sugar

1/4 cup Corn Syrup or Tapioca Syrup

1/2 tsp Xanthan Gum

1 tsp Salt

1 tsp Madagascar Vanilla Extract

1/2 tsp Clear Vanilla Extract

Directions:

1. Mix together the sugar and salt with the xanthan gum.

2. Pour the cold milk into a pot and thoroughly whisk in the sugar/xanthan mixture.

3. Add the corn syrup.

4. Heat the milk stirring constantly until it thickens to a nappe (you can use a spoon to test this by dipping

in the spoon and wiping your finger down the back of the spoon. If the cream holds onto the spoon and

your finger mark is distinct, you have reached the perfect texture.)

5. Remove from heat.

6. Add the cold chevre and whisk until completely mixed.

7. Add the cold cream.

8. Cool the ice cream base for at least 24 hours.

Evergreen Blackberry Jam

Ingredients:

2 cups Blackberries

3 Tbsp Pectin

1 Tbsp Lime Juice

1 cup Cane Sugar

Directions:

1. Mix the berries, lemon juice, and pectin in a pot.

2. Smash the berries a bit to release some juices and then heat on medium high until the mix begins to boil.

3. After the mix comes to a boil, add the sugar.

4. Bring the berries back to a boil and let simmer for about 1 minute.

5. Remove the berry mix from heat and blend with a hand blender or mash up thoroughly with a whisk.

6. While still hot, strain the jam through a mesh strainer.

7. Cool the jam overnight and save to put into your ice cream!

Birthday Cakes

Ingredients:

1/3 cups Cane Sugar

1 Tbsp Brown Sugar

1/2 Cups Flour, AP

1/2 tsp Salt

1/2 tsp Baking Soda

2 Tbsp Sprinkles

4 Tbsp Butter, Softened

1 Tbsp Vanilla Extract

Directions:

1. Mix everything together in a kitchenaid. Mix until everything starts to clump together but don’t mix so long

that the butter completely hydrates all of the flour (we want this to be kind of crumble, not cakey)

2. Spread the crumble onto a cookie tray breaking up any larger clumps.

3. Bake in a 300F oven for about 10­15 minutes.

Churning the Ice Cream

Ingredients:

1 batch Cake Frosting Ice Cream base

11⁄2 cups Blackberry Jam

2 cups Birthday cakes

Directions:

1. Churn the ice cream base in an ice cream maker.

2. Once the ice cream has frozen to a soft serve consistency in the machine, turn the machine off.

3. While the ice cream is still soft, fold the cakes into the ice cream

4. Layer the ice cream into a freezable container with a glob of jam in between each layer of ice cream.

5. Store the ice cream in the coldest part of your freezer for 12 hours to harden.

6. Enjoy!

Salt & Straw’s Goat Cheese Marionberry Habanero Ice Cream Recipe

make ice cream

This is one of my favorite flavors we’ve ever made! In our kitchen, It all starts with Portland Creamery’s “Sweet Fire” goat cheese, which literally comes to us three days after being milked. This smooth, creamy chevre is churned into a tart, creamy goat cheese ice cream and ribboned with a thick, blazing, so­sweet marionberry jam that has been infused with fiery habaneros. You may, on occasion, get potently thwacked by a lick of habanero, but it makes the next lick so much sweeter for the drama of it all.

Goat Cheese Ice Cream Base

Ingredients:

11⁄2 cups Heavy Cream

11⁄2 cups Whole Milk

2/3 cup Cane Sugar

1/4 cup Corn Syrup or Tapioca Syrup

1/2 tsp Xanthan Gum

1/2 tsp Salt

1 cup Goat Cheese

1Tbsp Lemon Juice

Directions:

1. Mix together the sugar and salt with the xanthan gum.

2. Pour the cold milk into a pot and thoroughly whisk in the sugar/xanthan mixture.

3. Add the corn syrup.

4. Heat the milk stirring constantly until it thickens to a nappe (you can use a spoon to test this by dipping

in the spoon and wiping your finger down the back of the spoon. If the cream holds onto the spoon and

your finger mark is distinct, you have reached the perfect texture.)

5. Remove from heat.

6. Add the cold chevre and whisk until completely mixed.

7. Add the cold cream.

8. Cool the ice cream base for at least 24 hours.

Marionberry Habanero Jam

Ingredients:

2 cups Marionberries

3 Tbsp Pectin

1 Tbsp Lemon Juice

1 ea Habanero Pepper

1 cup Cane Sugar

Directions:

1. Lightly chop the habanero and mix with the berries, lemon juice, and pectin in a pot.

2. Smash the berries a bit to release some juices and then heat on medium high until the mix begins to boil.

3. After the mix comes to a boil, add the sugar.

4. Bring the berries back to a boil and let simmer for about 1 minute.

5. Remove the berry mix from heat and blend with a hand blender or mash up thoroughly with a whisk.

6. While still hot, strain the jam through a mesh strainer.

7. Cool the jam overnight and save to put into your ice cream!

Churning the Ice Cream

Ingredients:

1 batch Goat Cheese Ice Cream base

11⁄2 cups Marionberry Habanero Jam

Directions:

1. Churn the ice cream base in an ice cream maker.

2. Once the ice cream has frozen to a soft serve consistency in the machine, turn the machine off.

3. While the ice cream is still soft, layer the ice cream into a freezable container with a glob of jam in

between each layer of ice cream.

4. Store the ice cream in the coldest part of your freezer for 12 hours to harden.

5. Enjoy!

Salt & Straw’s Mt Hood Strawberry Sorbet Recipe

how to make sorbet

It’s. Just. Strawberries! We tried to get fancy with it. We tried to put stuff in it. We tried heirloom hibiscus and baby basil. We worked hard and we made some darn good sorbet that people totally liked. But then, we thought, maybe we should just make as pure and perfect a strawberry sorbet as all of our knowledge, effort, and humanity allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.

Strawberry Sorbet Base

Ingredients:

1 pint Fresh Strawberries

1 Tbsp Honey

1/4 tsp Salt

1 1/2 cups Water

2/3 cup White Cane Sugar

1/4 cup Corn Syrup or Tapioca Syrup

1/2 tsp Xanthan Gum

Directions:

1. Slice the strawberries into coin sized slices and line on a cookie sheet.

2. Drizzle the honey & salt on top of the strawberries and roast in an oven for about 15 minutes

until the berries start to slightly caramelize on the edges of the pan and are perfectly mushy.

3. Let the berries cool and lightly blend them with a hand blender.

4. Prep the sugar, salt and xanthan by gently mixing them together.

5. Pour the water in a pot, whisk in the sugar/xanthan mixture. Add the corn syrup.

6. Heat the water stirring constantly until it thickens and the sugar is completely melted into the

water.

7. Cool this syrup in a refrigerator until it is cool to the touch.

8. Combine the sugar sugar and the strawberry syrup and let sit in the fridge until ready to churn.

Churning the Sorbet

Ingredients:

1 batch Strawberry Sorbet Base

1 Tbsp Lemon Juice

Directions:

1. Churn the sorbet base + lemon juice in an ice cream maker.

2. Once the sorbet has frozen to a soft serve consistency in the machine, turn the machine off.

3. Layer the sorbet into a freezable container.

4. Store the sorbet in the coldest part of your freezer for 12 hours to harden.

5. Enjoy!

Want more ice cream recipes? Click here. 

For more Kitchen Appliances, read here to find out what is the best Smoothie Blender.