I recently purchased a wonderful ice cream maker with its own compressor. A total game changer from the one we had that required freezing a bowl. The brand had a horizontal version which is on a large side and fairly heavy. They also have an upright that looks a bit little bit more compact and is not as heavy. Does anyone know if there’s a meaningful difference in the two form factors? I’m not super mechanical, so it’s hard to size up some of the “benefits” companies use to tout their compressors, etc. (Photo of my recent batch of vanilla ice cream, made from a recipe posted in this group. Amazing!) Here's a link to my current unit, which I actually purchased on Amazon for about $100 less. https://www.edenkitchenshop.com/products/b0f63cvycb
by dseimetz
9 Comments
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Please Share the recipe it looks delicious 🤤
Recipe! https://www.reddit.com/r/icecreamery/s/RsC2nTGfeF
Holy shit is that not considered overfilling?
Is it a Whynter? The piece sticking out the top and the bin look like mine.
I have no answer for you but I am always scared to fill mine up anywhere close to the top and am amazed that yours looks fine. Dang you got some beefy ice cream machine or I’ve been acting like a wimp with mine.
I’m guessing you’re talking about the Whynter.
I can’t compare the two models because I only have the upright one but I’m very happy with it. Being an apartment dweller space and counter space in particular is at a premium and it has a much smaller, vertical footprint which for me was a game changer. I use it at least once a week.
I agree this looks like a Whynter. I have one similar to that as well as a 2.5 qt, more horizontal size. The main thing I don’t like about the smaller one is how annoying it is to scrape the churn with its grooves etc. I feel like the ice cream is melting away while I try to get off as much as possible. My workaround is to get a large piece of foil ready, scrape as much as I can off the churn, then wrap it in the foil and toss it in the freezer while I scrape the bowl. (Btw, a tiny little binder clip will keep the handle from flopping forward while you work.) Then I retrieve the churn from its foil package to scrape off the rest. After that, I may or may not lick the foil. 😋
The 2.5qt version is an upright, but it is still a large heavy beast that takes up permanent real estate on my counter. The churn is smoother and much easier to clean. And while my 1.5qt model would pretty much stop itself when the ice cream got to a certain temperature/hardness, the churn on the larger one has enough room to keep spinning and seems to go by whatever time I programmed into the batch. Which is good for getting the ice cream a bit harder and not so melty when I’m decanting it (that usually seems to happen in the bottom of the bucket), it also freezes the skim coating on the sides of the bucket *very* hard, so that part is then harder to scrape off.
I find no discernible difference in the quality of the ice cream made in one vs. the other.
So if it’s worth it to you to be able to make double batches of ice cream, go for it. If you only need 1.5 quarts at a time, the smaller one will do you just fine. You can still do multiple batches back to back, since it’s a compressor style.
Hope that helps!
Vertical for home batches, horizontal for commercial quantities
**Ice cream produced in the horizontal will be lighter as more air in incorporated and vertical will be denser**. It’s your preference. Please provide the links for each you intend to buy and we all will be happy to tell you the thoughts one the individual machines.
Generally speaking, horizontal batch freezers will incorporate more air than vertical ones. But I do not know of any home horizontal batch freezers, to be honest. Can you post the link to the one you saw?!