News about Ice Cream Makers
[24/05/2010] Manual ice cream makers
The manual ice cream makers are the simplest and the most inexpensive; they have to be manually cranked and it’s important that the ice cream is stirred every few minutes while freezing. This ensures that the ice crystals, which are formed on the walls of the bucket, are scraped constantly and that the ice cream mixture is properly aerated since the ice cream needs to contain 10% to 25% air in order to have the optimal texture.
The typical cooling agent, used in the manual ice cream makers, is the mixture of rock salt and ice. The salt is added to the ice to lower the melting temperature, but the inconvenience when using this mixture in the ice cream makers, is that it has to be constantly refilled. Some types use other cooling agents, like antifreeze, which is sealed between the walls of the outer bucket of the ice cream maker. In order to make good quality ice cream, the outer drum of these ice cream makers has to be kept in the fridge overnight, until the cooling agent is completely frozen.
The hand crank ice cream makers are cheap and easy to use, but they can typically make only one batch at a time and are labor intensive.
Other articles from this category:
[24/05/2010] Electric ice cream makers
[24/05/2010] General info about Ice cream maker
[18/06/2010] Cuisinart Ice Cream Maker
