On ice cream machines

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18 Responses

  1. ashleigh says:

    Hi wondering which ice cream machine/lmodel you use? Thanks

  2. Jennie says:

    You should add some links to recommended models! It would be helpful for readers, and you could make money from the referrals.

  3. stephen says:

    Hi I live in Australia and I am thinking of buying a commercial Ice cream making machine.
    I am retired but I want to have a small business for the summer months (where I live is a tourist area “Metung”. in victoria)
    I would only use the machine 4 to 5 months per (travel the rest)
    but I would need to make a reasonable quantity to sell.

    would you have any suggestions?
    I have been looking on “Ali Baba” at Chinese made machines and now I am confused.

    the ice cream that I prefer is scoop ice cream/hard ice cream is this the correct term?
    best regards Stepve

    • Anders says:

      Hi Stephen,

      I wouldn’t dare to give you any specific suggestions as to which machine you ought to buy.

      Clearly, you should avoid buying any “soft serve”-machines (since they, obviously, make soft ice cream). For the rest, you should consider exactly how much ice cream you intend to make per day – if you’d serve “hard” ice cream, you would probably want to prepare it in advance rather than on the spot. Depending on your intentions, that might mean that you won’t need one of the bigger models.

      Still, if you plan on having a relatively “regular” ice cream parlour, you’d most likely be interested in finding a reasonably prized batch-freezer. The prize-range of these can vary considerably, and it might also be an idea to check if there are any cheaper, used machines on the market. For the rest, and apart from the obviously important question of how much you’d be willing to spend, it mainly comes down to finding a reliable machine with adequate guarantees or after-sale support.

      Another thing you probably should look into, however, is whether there might be any national or local food/food health regulatory requirements that could affect your business. Ice cream-making requires a good deal of hygiene already at home, and the authorities in many countries may have a few things to say as to the required machinery for preparing and handling stuff like custard bases.

      Best of luck and good machine-hunting!

  4. stephen says:

    Hi Anders thanks for the quick reply.
    My kitchen is a registered kitchen as we grow prepare and sell olives olive products and sauces so that is no problem. we sell our products on farmers markets.
    I am looking to buy a ice cream tricycle, and go a bit retro, still sell on the farmers markets and also as a street trader, the sales season here would be about 4 months then my wife and I can travel.
    the set I am looking at holds 4 X 10 litre drums. at this I can’t say how much I would sell, I live in a small village Metung Victoria (google for curiosity) but we are a tourist destination and aussies like ice cream.
    I would spend up to 10000 AUD on the machine but cheaper is better.
    thanks again for your rapid response Steve

  5. Ola Imad Halawani says:

    HI, I’m sorry but sir please do you know where can i find a catalgue or manual for my universal ice cream machine polaris hz60 ??,
    I will be thankful

    • Anders says:

      Dear Ola,
      Sorry, but I have no idea.

    • Billy Romero says:

      Have you ever tried “fried” ice cream from Thailand? It’s not fired like Mexican Ice cream, it’s made on a table that is set to -30 degrees Celsius. I’m wondering if you’ve tried it what the liquid or base of the ice cream is and how it can be made with different types of milk.

      • Anders says:

        Hi Billy,
        I have not tried it myself but the “secret” behind so-called ‘ice pan ice cream’ is not so much the base (which can differ) but the quick freezing, coupled with the manual scraping/stirring/churning to mold the frozen ice cream and keep it together (go here for a quite instructive example: As can be seen in the video, the base used by at least that particular company could be based on several different types of dairy/dairy substitutes. You may also note that they use a special type of sugar, and also sea weed (likely in the form of Carrageenan or possibly Agar Agar; well-known agents in the context of ice cream making): both probably in order to improve on the final structure of the ice cream, which likely will be a bit fragmented and ‘snowball-like’ anyhow 😉 .

  6. Maude says:

    I’ve had a compressor ice-cream maker for 2 weeks now. It’s heaven but indeed, it took me years to buy another one as I’d started with a freezer -assisted machine, the very one pictured on the page as a matter of fact. Bulky, time-consuming, never cold enough for more than 15 minutes….awful.

    Luckily, there was a sale and even failed recipes taste pretty good!

    Anyway, enjoyed your article, it sure rang a bell.

  7. martin says:

    Hi sir I am thinking of buying an ice cream machine from China I want to start up my own little business, I do not have any previous knowledge but I am willing to learn. Do you think an ice cream machine would do, because I do not have much resources to go big. Does you profit depend on how many cones sold or liters and kgs ????
    Thanks in anticipation.

    • Anders says:

      Dear Martin,

      I’m afraid I’ll have to refrain from giving you any advice, since it all depends on so many factors which you probably are best suited to find out yourself (like, what kind of ice cream – more exactly – would you be planning to sell, where, and to whom?). Professional ice cream-making would typically also mean that you’d be wise to check if there are any national or local laws and regulations (like rules on healthy preparation of foodstuffs) which may have an impact on your business. Best of luck!

    • Roger Conner says:

      A good source is icecreamscience.com. He is an artisan ice cream maker in the UK, and the Sitebuilder explains how he has done it, right down to the electric stirrer.

  8. Roger Conner says:

    I have had a Cuisinart c-100 for gah our years, handmade several hundred batches with good results. V suddenly, it barely freezes either mix after more than an hour. I pressed it thermometer and a heating pad against the side of the bowl and thermometer got down to only 7°C. This seems too high, and the compressor may have failed. Does anyone know what the specification should be?

    • Anders says:

      Hi Roger,

      7°C sounds way too high, so you might indeed be facing a compressor-failure:
      The chilled bowl should rather hold temperatures in the range of below -20°C …

  9. Dina says:

    What an amazing blog with so much information u have offered us. Many thanks from London. For once we have a hot summer here (in 2017) and i will attempt some of your recipes. Best wishes, Dina

    • Anders says:

      Hello Dina,
      Thanks for your kind words. The summer is indeed very hot, but I guess that also gives us all the more reason to dive into ice creams and sorbets 😀 Best of luck!

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