Is the Most Expensive Home Ice Cream Maker Actually the Best? — You Can Do This

Hello, everyone. We’re taking a break from just normal “What I can do,
you can do this” programming, where it’s maximum work for minimal improvement, and we’re going to test some products. To do that, I brought people who know more about
these products than I do, and that person is Me. Sam Mason, everybody. Owner of Oddfellows Ice Cream Company, Lady Jay’s bar, Empire Mayonnaise, but he is the ice cream aficionado. He’s going to walk us through and figure out his take on three machines that you can buy for home use. The first one we have here is one with an internal compressor, which means it has built in refrigeration. The second one uses ice from your freezer, and the third one uses pre-frozen buckets. (Sam) This one, having the internal compressor, you just pour the product in, turn it on. This is probably the easiest
way to make ice cream, and it also has a pre-cool situation where you can turn it on, and the compressor will be chilling for upwards of 20 minutes. So, when you put the product in, it’s already started. It’s already nice and cold. If you were to pre-freeze this, like it allows you to, but we’re not going to because it’s unfair, you will get, probably,
smaller ice crystals. Is that better mouth feel? Yes.
Great. Smaller the better. And the next up, we have the Nostalgia Ice Cream Maker, which uses the ice, and this comes in around $39.99. This one is obviously
based on salt and ice. This one’s probably going
to be a slower process. I’m going to be impressed
if this comes out awesome. (Clifford) Last one here, is the Cuisinart Ice Cream Maker. This rings in around
53 dollars, 54 dollars, and this uses the freezer bowl. Put the ice cream in it, this thing agitates it, the colds on the outside, as long as you mix it up, cold becomes on the inside. You’re not going to purchase this and go home and make ice cream. The barrel needs to get frozen for upwards of a day and 1/2. Yeah.
Two days. I’m kind of excited about this one. Considering you get 10 of these, for the price of this one. Yeah. This one you can break consistently, over and over and over again. Oh, we’ll break this today. And you can have a new one at your door, prime, in two days or less. You should get on the subscription. (both laugh) Then, there’s also the question of how much ice cream are
you really going to make? Are you going to have one party and then realize, “Oh, I don’t like making ice cream and I got stuck with
four hundred dollars”? Or, this thing goes
underneath the counter, and if you ever need it again, it’s there. That’s a big consideration to take. When you’re at these price points, how often are you going to make ice cream? One, this guy, and especially this guy, take up a ton of space in your kitchen. Think of all the things you
can use this bucket for. Let’s get started. You brought some ice cream base with you. We’re going to portion this out and we’re probably going
to do what for each? Uh, let’s put a quart in each. (Clifford) Everyone’s using the same base. The base is the same
temperature in each one. We’re going to start each one at the same time and analyze it as we go through the steps. You need to probably ice and salt this first
with the bowl in it, right? (Clifford) Yep. So, the bowl is in our
freezer, right here. Put this in here, we put this guy on top, and we’ll obviously, maybe, just set it Why don’t we put the quart of ice cream in this first? Okay. See, this is all new for us, too. It’s new for us, too. So, we have the bag of ice and we need salt. (Sam) The salt kinda allow for it to freeze colder than it normally would as water. (Pours ice) (Clifford) So, we got a layer of salt now. (Sam) Yeah. You talk to me about these paddles? (Sam) This paddle is going to be rigid inside this and it’s going to spin the barrel, the aluminum canister, which is essentially going to make the friction on the side make it colder. So, the movement is moving the cold from the outside to the inside and that’s why we got these paddles, okay. Come on, Mason. Get it together. Like this? Guess I should have done this. Oh.
There we go. Okay, I made it a little more difficult than it was supposed to be. Last but not least, do you want to get Yes, I’ll get the bowls. It’s supposed to have no movement of liquid. If you listen, (Ice moves) it should be frozen, and this was in there for about 24 hours. So, really, probably about 36 hours, even though the recommendation is 16 to 24. But, we want to do everything kind of according to factory directions. So, we’re taking it at the 24. Alright, let’s let the freezing begin. (upbeat music) This one, now the canister Now the canister’s actually spinning and the ice is stationary, which is what we’ve been waiting on. That just comes from the ice. We had it packed in kind of tight. Now, everything’s where it needs to be, and this is freezing, probably better than either of the other two. So, out the gate, Nostalgia, that you can break, is coming out of the gate strong. Yes. If we can get this down around 15 degrees, this ice bath, pretty impressive. Over here we have We have 48 degrees over here. Let’s test it against this guy. It’s dropping. 44. 42. 39. What we have happening in here, is really nothing. These are both consistently being frozen. Whereas this one is thawing out. (Clifford) Oh, got it. (Sam) This is not getting any colder. In fact, it’s getting less cold. This one, might be a great addition to a milkshake. 38.2. (Ice cream truck music) What is that feature? That’s why you spend the
four hundred dollars. Music. Right now, we’re sitting
around 10 minutes in, and we already have ice
cream being made here. (Sam) I can see the freezing. The product is frozen. Can you see where the
agitation’s happening on the wall right there? Yeah. That’s a viscosity, that’s a lot thicker than you want to be. Do I dare say, that your initial hypotheses is now shifting. Super shot. Behind the Nostalgia. In hind sight, this is more like a professional machine. Obviously, it’s done in a
real rudimentary fashion. But, as far as concept, this is the most efficient
out of these three. (Ice cream truck music) You can store things inside. Cleaning products, bleach. Cleaning products, mop bucket. Mop bucket. (laughs) We’re at 23 minutes right now. Distinct ribbons off
of this ice cream base are coming up. It’s no longer a liquid. It looks like it’s folding into itself. Yeah, we’re about five
or six minutes away from this being ready to go. (Clifford) So, were
actually at 38.1 right now. The temperature from about 10 minutes ago has gone up about a degree. Since there is no internal cooling mechanism in here, It’s not going to get much better. The one that freezes faster is the one that’s going to be better. Just because the ice crystals are going to be smaller. They’re given less time to develop. (Clifford) Our “Little engine that could” is running away right now. The Breville, with the pre-chill, would be done by now. (Sam) Probably would be done by now. We have some sad news to report. We’re flat lining over here. We’ve gone up 3 degrees. Yeah, we’re not in a
happy ice cream place. I think, the wise thing
to do at this point, Really? Is make it a two horse race. You pulling the plug? We’re going to pull the plug. Right? I mean, it’s just sad now. (laughs) Throw it right off the table. (Funeral music) It’s been 40 minutes, let’s take a look and get a real reference point of what this is. We can see this one. Turn this one off. Oh yeah, it’s got an on off switch. The ice cream’s moving still. It’s not really ice cream. It’s soft serve still. (Clifford) Soft serve. So, it’s not like the
hard scoop ice cream. No matter what ice cream we make, You’re going to want to harden it in the freezer. I think we’re ready here. (upbeat music) So, let’s get this in the freezer. Now, it’s a waiting game. (Ice cream truck music) What are we looking for? Texturally, we want something that’s creamy and smooth. The smaller the ice crystals, the less you’re going to feel and I think the better the product is. Okay. So, we really only have two compare. Now, they’re both going
to be on the soft side because they haven’t been
in the freezer very long. But, I think we’ll be able to tell what the texture is and who wins the overall ice cream challenge for the day. Great. So, should we try the Breville first? Sure, we should. I think it’s smooth. I think once that’s hardened, I think it’s going to be a really nice Yeah?
Yeah. Let’s see how the Oh, wow. I’m finding it to be even smoother. That’s actually a noticeable difference. (Sam) Yeah. It’s extremely creamy. Even the tiniest bit of grain that you got on there, almost seems like it’s Disappeared on this one. Disappeared on this one. Yeah, this is, (laughs) You. Sam, as an ice cream professional, if you were to say, out of one, two, three, maybe just one, two, Yeah, I think three’s pretty much fending for itself. This is the one. This is the winner, today. This is a close, close, close second. But, if you weigh the price point into it, it’s a little further away. Yep. But, as far as product, across the board, this wins. You’re eating your words, right now, and it pains you a little bit. I’m too old to get upset about stuff like that anymore. (Clifford) Okay, so for
those folks at home, your Nostalgia Ice Cream Maker is going to be the not only texture but a very low cost item to get that beautiful ice cream. Thanks, brother. You’re welcome. For coming in. If you don’t want to run
through all this hassle, just hit up Sam at Oddfellows. He will take care of you
with delicious flavors of all kinds. If you want to see more videos like this, maybe we break some more stuff, click here. Why can I not do this at home? Why is this not a thing? I don’t want to cut a hole in my dining room table and make a trough. I ask.

100 thoughts on “Is the Most Expensive Home Ice Cream Maker Actually the Best? — You Can Do This

  1. When I was a kid, we used to make ice cream all the time with something similar to the center one, but it hand a hand crank. You keep adding ice and salt as it melts. And you crank until it stops, then hard freeze it. Adding a motor makes it deluxe and it will make very good ice cream for very little cost.

  2. You did unjustice to both the one on the left and right.

    You didn't pee chill the one on the right ad the instructions said, and you didn't chill the one on the left until there was no liquid noise as the instructions said.

    I would say it's a crappy test and wasted time and potential for a proper test

  3. This is horribly inaccurat. I can attest to this because I have a cuisinart ice cream maker and it does a very good job when frozen overnight.

  4. Off topic… I thought I was watching Dom Del Luise and Donald Sutherland make ice cream! but seriously, I think I will buy the Nostalgia ice cream maker.

  5. There are better small batch machines out there — Musso Mini Lussino .75 liter (~$400 usd) and the Waring Commercial 2qt (~$600 usd)

  6. Wao this is so biased, its laughable, you can't compare the texture and taste results of different types of machines without following manufactures instructions.

  7. This review is a joke! I wont repeat why because other posters have already pointed this out.
    You clowns should be ashamed of yourselves!

  8. It depends on your ice cream recipe. I make frozen custard, which, because of the egg yolks, has a a lot more solids than Cuisinart's recipe. A constant cooling mechanism is essential for the frozen custard to be smooth and free of ice crystals. Cuisinart's machine really is more appropriate for the frozen yogurt and sorbet crowd. If you want an old fashioned frozen custard, the middle machine is the one you want. If I put my custard base in a Cuisinart, it won't freeze. It's just not cold enough. Even if I chill the bowl and my base before hand, it still won't freeze it.

  9. MAKE YOUR OWN. Here is why Commercial Ice Cream Ingredients Will Make You Scream!

  10. how do you add extra overrun to make the ice cream extra extra fluffy and airy? ie overrun up to 300%? could I use a cream dispenser?

  11. I agree, the old fashion is what it is, but one must look at convenience, ease of use and less hassle to make Ice Cream, then decide. One needs Ice, more cleaning and Freezer; while the other, cool itself less hassle to clean and does not need Ice, and the one option that was not covered in the video is, the Breville has a setting to freeze… Boom, the mic is on the floor 🙂

  12. why they trying to play Breville when we know they can make more ice cream, sorbet, to gelato and more. Lame to not use the PRE_CHILL or use the FIRM button

  13. Umm terribly unfair and inaccurate test…Why handicap the expensive one by not prechilling it? They used ice that had already been frozen for one and the other one used a bowl that had been frozen for 24 hours?

  14. Ok why an ice cream machine ? For those of you who are thinking I’d rather just buy it , some people are keto and can’t eat the junk companies puts in thier ice cream .

  15. They chilled the two cheap ones in the freezer for over 24 hours, but wouldn’t chill the expensive one for 20 mins.. how is that keeping things even??

  16. I have a pre-freeze and it works a lot better than what you’re showing. Of course my container is always stored in the freezer when it’s not in use.

  17. I don’t get the comment about how making the best ice cream you could with the compressor version isn’t “fair”. Why not. Isn’t the goal to determine which one is BEST? I’d pre-chill because that gives the best result.

  18. One requires freezing for 24+ hours until solid, one requires quite a few pounds of ice, so you have to go out and buy a bag, or again wait 24+ hours for your ice maker, the other "nah we're not gonna let it pre-chill for 20 minutes" Lolwut. So the one in which the instructions were actually followed had the best results. I think the real winner here is following the instructions…

  19. Or you could also not bother and eat store ice cream, it is one of the only things I see no point in making.

  20. If you're going to go the nostalgia route, get a White Mountain freezer, they're impossible to break, we have one that is nearly 50 years old, an still use it nearly every Sunday evening. The original motor finally gave out about 3 years ago and we bought a new motor from White Mountain.

  21. The Cuisinart manual states that if you hear liquid in the canister, it isn’t finished freezing, but you went ahead and used it anyways and then acted like it was the machine’s fault. That is NOT a good testing practice

  22. Peltiers cost 2 dollars. This tells you everything you need to know abt these machines. Cheap ass monopoly.

  23. Bulls….t test…
    If you dont start the machine before filling the cream, its of course slower!!!
    The bucket gets filled with with already cold icecubes plus ice!!!
    So the waitingtime was already used to produce icecubes first.
    The good one had to cool down from roomtemperature…

    And to the end… you took the cream before finished 🙁
    Lets wait until the time of around 45minutes is over…
    But probably the salt stopped working until then, so that you dont have your wanted result.
    And actual the compressordevices exist already muuuuch cheaper.

  24. The cuisinart ice cream maker is actually really good.
    They must not have froze the core enough or the ice cream mixture was really hot.
    I’ve been using mine for years and it is great.

  25. For $300 buy a nitrogen dewar. Liquid nitrogen is CHEAP once you have the ability to transport. Then, no ice cream maker needed. Just put the base in your mixer and add liquid nitrogen. Ice cream in under 5 minutes (not including driving to the gas supply store).

  26. these jackasses are basically salesmen trying to sell that old fashion bucket machine, totally
    biased from the get go. They went out of their way to condemn the other two machines, & trying
    to make their sales pitch look like a "Review" HaHa what a joke, They were probably paid by the
    manufacturer of the stupid ice/salt bucket.

  27. Worst comparison test ever. I have used the cuisinart for years and it makes fantastic ice cream. Obviously the bowl wasn’t frozen so maybe you should check your freezer.

  28. No one recognized the music? It's the same music the ice cream truck plays when it drives through the neigborhood pied piper of children.

  29. If they weren't going to pre-chill the expensive machines they should have included the time it takes to make or purchase ice against the cheap one.

  30. I have the canister type with bucket. Last year it worked great. This year it spins but the paddle won’t spin. I can’t even find out who makes it. I used my blender, then froze it. Works better.

  31. Poor comparison, the nostalgia model you should put a layer of ice, layer of Rock Salt, not table, ice, Rock Salt, ice and finish with rock salt level with bottom of the cover. Add more ice as needed, but no salt. I make ice cream monthly, these guys haven't a clue

  32. i just bought the cuisinart one made mango sorbet came out amazing then was confused on how they didn’t get ice cream from it mine was completely frozen after only 24 hours and still a bit cold after cleaning and returning to the freezer for storage

  33. Della makes the exact same machine as the Breville for $91.00 at Walmart. That $400 Breville price is a joke.

  34. These guys are either poor or real cheapskates! Can you imagine? Your decision is based solely on price points and you have to fool yourself into believing there’s no quality of output. Work hard, earn some money and enjoy the comforts of life. When you sign your name using a Bic ballpoint pen, the signature looks the same as when you use a Parker. But you feel good about yourself with the Parker. These guys will eat a brisket and convince you it is the smart thing to do because a prime ribeye is so much more expensive. Give me a break! LOL 😉🍺🎂🍇🤜🏻🤛🌹🍸🥡🥕🌽😂👎🍏🍎🍐🍊🍋🍈🍓🍇🍉🍌🍒🍑🥭🍍🥥🥦🥑🍆🍅🥝🥬🥒🌽🌶🥕🥔🌽🥯🥓🥩🍗🍖🍕🥤🍷🍸🥃🥂🍻🍺🎈🥡🌈

  35. Seems like your just brand bashing; cuisinart makes a compressor style icecream machine too. If it was just the style issue then why or you dropping names.

  36. So I just watched another review on these three machines, and they were completely opposite with their review. So who are we to believe ??

  37. Well I won't be watching any more videos on your channel after seeing this (my first one too). You didn't properly freeze the Cuisinart, and you didn't pre-cool the Breville. The Ice was pre-frozen for the Nostalgia one… why not use the compressor one per the directions (you called it unfair LOL)? Total waste of my time watching this misleading and otherwise garbage test.

  38. I have the nostalgia one and it is the best! And you can make more batches because you don’t have to freeze those damn holders

  39. Wow this is such a horrible comparison. The results are basically meaningless. Save some time and don’t watch this video

  40. I have a KitchenAid ice cream maker for my stand mixer, and it has the double freeze walls with liquid inside. In the video, they didn't freeze the Cuisinart bowl all the way, resulting in an ice cream that couldn't get cold. A very unfair comparison. I actually always keep my bowl in the freezer, so that it is always ready. Also, you have to chill THE ICE CREAM BASE as well as the bowl so it churns correctly.

  41. If he mentioned the liquid in the base of the Cuisinart machine was moving, it's only safe to assume that he didn't freeze it all the way which is why It did NOT perform in the test. They purposely did that. I'm surprised Cuisinart did not say anything about the mishandling of the product and trying to slander the products reputation. Because they clearly did not read the manufacturers directions.

  42. I've probably been making ice cream for well over a half century (damn, it sounds long when I put it that way). We considered the electric units to be expensive newfangled gadgets back then and used the hand crank type units. No motor to burn out and hefty gears, so not much to break. As a kid, sitting on the top of the hand crank unit with a folded quilt on top for insulation was just the way to do it. You could crank until one arm got sore, switch to the other arm, and then repeat until the ice cream was so stiff that you couldn't hardly turn it anymore. Great process when you have kids for "slave labor"… 🙂

    Eventually I moved to an electric type unit like the middle one in their test. It works well enough, but the motor will bog down well before a person would no longer be able to keep churning. I don't think it produces as good of an ice cream, but since I'm an old fart now, I'm willing to put up with it for the sake of convenience.

    At one point, I bought one of the Kitchenaid ice cream mixer bowls that uses a similar method as the leftmost unit in this video. It does not come with a motor and uses the motor on your Kitchenaid stand mixer for power. I have used it a few times over the years, but my wife keeps moving the freezer bowl out of the freezer because it takes up space, so it never seems to be ready when I'm in the mood to make some ice cream. It does not get the ice cream as cold, so it is not as firm, but it's pretty convenience (assuming my wife doesn't remove it from the freezer) and easy to clean up.

    I've always wondered why no one ever built a compressor based ice cream freezer for the home market. I saw this one today on a Fry's Electronics ad for $300 and decided to research it a bit and stumbled across this video. This unit looks to be pretty convenient and easy to clean up also. At $300, I probably would not buy it… At $100, I would be tempted…

    I'm surprised that no one has created a ice cream churn that you just place in your freezer and it churns away, using the freezer's own compressor to keep the freezer compartment cold and subsequently freezing the ice cream. You would need to run some sort of power cable into the freezer compartment, but that's doable with minimal effort. The electric motor will produce some heat during the process, so that would not be as efficient as having the electric motor outside of the freezer compartment. In the grand scheme of things, it wouldn't make much difference in total energy used though… The heat from the electric motor is removed from the freezer compartment by the freezer's compressor and exhausted to the room. The heat from the room is removed by the air-conditioner and exhausted outside the building. If the motor was put outside the freezer compartment, it would just mean that the heat from the motor went into the room and the air-conditioner removed it from the room and exhausted it outside. In the end, the same BTUs being moved, just a bit of efficiency lost due to multiple mechanical parts.

  43. Complete fabrication and very poor reviewing by these incompetents. The Cuisinart manual is very clear – if you shake it and you can hear the freeze material – it has not been frozen enough. As soon as I heard the liquid I knew where this is headed.
    For the record I own the Cuisinart ICE-21, and if you freeze the bowl for 24 hours in a -6 freezer, you will be able to make ice cream in 20 minutes – hands down the best bang for your money, and delicious ice cream. Ignore these schills.

  44. They torpedo the Cuisinart because for quality vs price it is the best…it would have obliterate the mop bucket….anyway they must eat expensive gelato in Rome with the sponsorship:(

  45. I have the Cuisinart and it works great. You have to pre-chill the bowl for 24 hours. Also you have to pre-chill ice cream mixture. They didn't do that in the demonstration. The problem with the nostalgic ice cream maker is that you have to buy ice and it's difficult to store.

  46. These dorks dont know what they're doing. They didnt set any of those machines up correctly. If that guy owns an ice cream company, he must be behind a desk. It pays to read and follow the directions!

  47. The nostalgia one lol, used to have a hand crank. Store in garage till summer. Lots of ice and rock salt from soft water maker and keep adding ice and salt when outdoors in hot weather, it runs the water out the side hole. Best when soft. But if you prefer it harder, remove motor add ice to top, put a towel over it. It never lasted that long though on the Fourth of July, folks ate it creamy. Don’t spend 39 bucks go to old folks garage sales. If your lucky you find a hand-crank one. By the time you get thru cranking in 90 degree heat, you won’t care it’s soft. 😂😂😂

  48. In order for this experiment to be valid. You should follow manufacturer instructions AND let the three processes finish. I stopped the video when you turned the cuisine art off.

  49. But you don't have to wait all week for anything to freeze with that more expensive one… I'm too impatient for this stuff lol

  50. The Cuisinart makes EXCELLENT ice cream . . . if you use it correctly. The bucket has to be pre-chilled at least 12 hours in the freezer. It then makes great ice-cream in about 20 minutes. Follow the instructions and you can't go wrong. I'm making another batch of French Custard with mine right now.

  51. I have the Cuisinart and I find it works very well! I make smallish batches, about 2 cups max of ice cream mix, and within 20 minutes churning, you get delicious soft-serve ice cream. Why spend more?

  52. Great
    Making ice cream in wood bucket above stove
    & using digital thermal for more accurate

    Can you make ice cream in freezer 😎
    Yah I mean put ice cream maker in freezer

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