I was looking for an alternative to the recent Ninja Creami Ice Cream Maker NC300 deal and found the Breville Smart Scoop that currently has a Save $39.90 at checkout offer. It seems like a good alternative, having a compressor to freeze the ice cream as its churning.
CamelCamelCamel.
Since ice cream manufacturers have spent decades perfecting their ice cream recipes and manufacturing processes using techniques and machines unavailable to ordinary people, I fail to see the attraction of making it at home. Even if it’s cheaper to make at home (unlikely), it would take a while to recoup your loss paying for this machine.
Agree.
I have this machine, yes making yourself is usually more expensive vs buying from the supermarket but you also get to make and experiment with your own flavours, and get something that is of higher quality.
Correct, and I have never tasted a better coconut ice cream than home made
Recipe?
Have you found it to be a good machine?
It's an awesome machine. Best ice cream every time.
Ice cream manufacturer's have spent decades perfecting the cheapest ice cream. The first vanilla I made reminded me of higher quality ice cream from my childhood. 4 Ingrediants - Milk, Cream, Sugar & Vanilla Essence. Texture not the same but flavour makes up for it.
Peters Vanilla Ice Cream Flavours - Water, Dairy Ingredients (Reconstituted Skim Milk, Milk Solids, Butter and or Cream), Sugar, Glucose Syrup, Maltodextrin, Coconut Oil, Vegetable Origin Emulsifiers [477, 471 (Soy)], Flavour, Vegetable Gum (412).
It's so much better than store bought. Also done gluten free chocolate mint and cherry ripe flavours that the missus can't find elsewhere that's coelic friendly.
Also while you are here reading my TED Talk on Ice Creamery my recipe for Vanilla:
300ml Cream (35% Fat)
250ml Full Cream Milk
125g Sugar
2 Tablespoons of Vanilla Essence
buon cibo
♥️
I don’t eat Peters, nor do I eat Haagen Dazs, but as you can see, their ice cream recipe is essentially the same as yours. Must be some others out there too. Personally I prefer the modern, softer kind. If it’s too sweet, I add lime juice and crushed nuts.
Commercial ice creams are made to be processed, keep for long periods (both ingredients and final products) and almost always substitute taste for commercial imperatives. Real ingredients are usually substituted for alternative artificial alternatives that lack the breadth of real flavours. Commercial ice cream also often has far more sweetness as this drives the impulse to eat more. Almost every store bought ice cream is a pale replica of the traditional and well developed recipes you talk of in just the same way a frozen curry has nothing like the depth and richness of a local Indian/Malaysian/Thai restaurant.
I have this machine, 7 years on & it's still going strong & well used.
Commercial makers use cheap ingredients, it's generally more expensive to make at home but the ice cream is heaps better than shop bought. You can also make your own flavours, my favorite is 'Cake Batter & Twirl" & my strawberry has half a kg of strawberries in it, tastes amazing.
If you're a casual ice cream fan just buy it, if you like to experiment this is a great buy.
If it's the descendent of the Breville Il Gelataio 800 (The Ice-cream Boy) they were distributing in the 60's, which it certainly looks like, it's got a few years left. My old machine still works well.
Hold and variable temperature settings are just a bonus - spin it until it stalls works fine for me…
It's knowing there isn't crap in the mixture that's the point of difference for us.
Great quality ice cream is VERY expensive and this machine will recoup it's costs in 2-3 years as a bonus.
My wife's Italian and makes better tasting ice cream than can be bought with just 3-4 raw ingredients we grow at home.
If you don't appreciate, value or understand the difference it's not for you, which is not only OK, it's great, I wish I had never tasted the difference!
I have one and I don't like it. It's too fiddly to clean and ingredients end up costing way more than to just buy the ice cream from the store. Also, once you make it, you have to eat it there and then. If you put the ice cream you made into the freezer, it ends up being rock hard and doesn't maintain the texture.
Stuff I make is never as soft as store bought, usually from all the gum and other shit they throw into the mix. But from what I read higher fat and sugar content leads to softer ice cream i.e reducing the freezing temperature. Usually within 1-2 mins it's easy as to scoop. But if you have allergies to certain ingrediants I'd reccommend making your own as it's so much better in flavor and having control of what you put into it. I can eat less home ice cream compared to eating a litre of store bought stuff.
Can confirm that more sugar = softer ice cream
Maybe time to try the creami, i heard that process makes softer ice creams than these churn style ones.
x2 on higher sugar content resulting in softer ice cream. Sugar is basically the antifreeze component in gelato. Also, ice cream display freezers aren't set to -18c like a regular freezer, they're set slightly warmer.
One thing restaurants might do is put their ice cream in the fridge for 30minutes to slightly soften prior to open of business.
Great thing about a pacojet/CREAMi is that you can easily re-churn/blitz the ice cream.
I add a couple of tablespoons of vodka to the ice cream, helps to keep it softer.
I use a dusting of xanthan gum to soften and fluff up. Makes for a creamy mix.
Happy with the machine and regularly make interesting ice creams. Just enjoyed vanilla advocaat.
$359 is a good price.
But manufacturers have also perfected stretching out ingredients by increasing their volume to make more profit, too.
And although I've not tried a home ice cream maker, I reckon you'd be able to make a litre of ice cream cheaper than the $12/l of Sara Lee.
ah just bought the kogan one, mainly i find store bought too sweet thats why
Depends what you make, I did Chocolate Mint for the missus with Gluten Free biscuits. Cream, Milk, and Gf choc mint biccies ($5@woolies) is under $10 but you can't get gluten free chocolate mint ice cream so being able to make something you can't buy otherwise is handy.
edit: was more cookies and mint than choc mint.
I can buy so much premium gelato for this kinda money.
How does this compare with the Aldi one which was about 1/3 of the price?
I've been happy with the Aldi ice cream maker except how small the bowl is (1L, which is the same size as this Breville one) and how noisy the compressor gets.
I have this machine. It is the real deal. Well worth the investment. Hot Tip: Reduce your costs by buying cream that is reduced in price because its best before is almost up.
I also use custard as a base, especially at Christmas when Coles etc sell their brandy custard dirt cheap on Dec 26. Just add extra egg yokes into it and a bit of extra cream… Comes out great.
I've had 2 of these (not at the same time).
Both failed between 1 and 2.5 years.
Both failed in the electronics area, so they would not process the ice cream properly if at all.
When they worked, they produced great ice cream.
There are many reports on the 'net about them, I suggest to do your research before buying.
Nice!