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Hamilton Beach 68880 Ice Cream Maker, 1.5-Quart, White
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- Homemade ice cream-ready in as little as 20 minutes
- Makes ice cream, frozen yogurt, custard, sherbert or gelato
- Recipes included
- No rock salt required
- Easy on/off switch
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From the manufacturer
- Easy on/off switch
- Recipes included
- No rock salt required
With the Hamilton Beach 1.5 Quart Ice Cream Maker, you can enjoy creating homemade ice cream, frozen yogurt, sherbet, and gelato in your kitchen. After pre-freezing the bowl, you’re ready to make dessert anytime, at a fraction of the cost of an ice cream shop. Add your favorite ingredients, sit back and relax, and you will be scooping delicious, ice-cold desserts in no time. Hamilton Beach Ice Cream Makers are easy to use, even if you're a beginner. Simple-to-follow recipes are included so your family can make all kinds of delectable treats right from the start.
- Customize with your favorite mix-ins
- Homemade ice cream ready in as little as 20 minutes
- Pre-freeze the bowl to make quick frozen treats anytime
- Makes ice cream, frozen yogurt, custard, sherbet or gelato
- Freezer bowl fits easily in freezer
Customize your dessert
Homemade ice cream is perfect for special occasions like birthdays, summer parties, or vacations. Fill it with fresh ingredients from the farmer’s market or grocery store and create a one-of-a-kind treat that everyone will appreciate. Unlike store-bought ice cream, you can have complete control over your ingredients. Need inspiration? The Use and Care guide has recipes for ice cream, sorbet, frozen yogurt and gelato. You can find additional recipes at our website
Tips for best results
During the churning process, you can add finely chopped or pureed ingredients, such as chocolate, cookies, and nuts through the opening in the cover after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze.
- The finished result is a soft, spoonable ice cream. Homemade ice cream will not be the same consistency as hard, store-bought ice cream.
- Ice cream tastes best when fresh. It will begin to lose its fresh taste after 1 to 2 weeks in the freezer.
- Store the freezer bowl in the freezer so that you can make ice cream, chill wine, or serve ice cubes at any time.
Makes frozen treats without fuss
Hand-crank wooden barrel ice cream makers offer old-fashioned charm, but aren’t very convenient or easy to use. The fully automated motor of this 1.5 Quart Ice Cream Maker will churn fresh ingredients into ice cream, frozen yogurt, custard, sorbet, or gelato in as little as 20 minutes. Plug it in, turn it on, and pour the ice cream mixture into the frozen canister.
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Amazon.com||DOMU Brands LLC|
|Item Dimensions||10.13 x 10.13 x 14 in||10.8 x 10.8 x 15.8 in||10.13 x 10.13 x 12 in||12.5 x 15.3 x 11.1 in||9.4 x 10.2 x 11.8 in||9.5 x 9.4 x 12.4 in|
|Item Weight||7.55 lbs||10 lbs||8.03 lbs||6.5 lbs||7.2 lbs||6.7 lbs|
With Hamilton Beach Ice Cream Makers, you can enjoy creating homemade ice cream, frozen yogurt, sherbet and gelato in your own kitchen. Just add your favorite ingredients, sit back and relax-you'll be scooping delicious ice-cold desserts in no time. Smart design touches make Hamilton Beach Ice Cream Makers easy to use, even if you're a beginner. Simple-to-follow recipes are included with these popular ice cream makers, so your family can make all kinds of delectable treats right from the start.
Top customer reviews
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There are some things people must consider when using the unit to help ensure success.
#1 Freeze the unit with the bowl upside down. As the unit starts to thaw during use the frozen portions are toward the top edge of the bowl where the opening to air is located Having this portion with the base of the frozen gel helps during ice cream creation and causes the gel to naturally move around helping to prevent cold spots.
#2 The freezer you chill the bowl in must be set to a deep freeze temperature. This means that things you take out that are frozen are really frozen solid. IE: Ice cream is difficult to spoon out of carton or bucket. A warmer temperature means the gel does not reach it's maximum low temperature and is not as effective in creating your ice cream.
#3 Initially run the unit for 2 minutes and let it set for 2 minutes. (do this 2 to 3 times) this is a trick I learned from my mom who said that constantly churning the ice cream concoction doesn't make it freeze any faster. Allowing it to sit a couple minutes initially will allow the bowl to chill the ice cream mix faster (the churning activity naturally creates friction aka heat which works against the process of freezing the mix) Allowing a couple initial cycles without movement during the initial phase allows the freezing to get a head start and substantially reduces the time needed to complete the process.
#4 Cover the hole on top of the unit. This seems to be silly but for some odd reason Hamilton Beach put an opening at the top of the unit. I put a small cardboard circle over the hole to keep warm air out. In South Florida the normal 80-ish inside temperature isn't conducive to ice cream so I have to use all the tricks I can.
#5 When you initially put the mix in the bowl and start the unit make note of how many beater blades are exposed from the mix. You will know you are being successful if the number of bars slowly start to be covered by the mix in 5 minutes. ,Note don't expect a lot of progress initially, but if you see the mix crawling slowly up the sides you are succeeding in making ice cream. If by 8 minutes this doesn't start to occur, turn the unit off for 2 minutes and process for 2 minutes (do this twice) you should see improvement afterward within 2 to 4 minutes after.
#6 Note to follow their directions precisely if you haven't made ice cream previously, particularly do not add the heavy whipping cream until you are ready to process the mix. I don't understand the science about why it makes a difference, but it does. I didn't want to put the mix in the fridge overnight to chill so I used a salt slurry with ice in a bowl under a metal mixing bowl I was making the mix in. It chillled the mix quickly so I could skip waiting for it to chill in the refrigerator. Note if you use eggs to ensure the mix is heated sufficiently (170*F) to destroy any bacteria kept at temp for 3 minutes. The instructions do explain how to temper the eggs so they don't scramble in your mix. Their directions worked spot on.
I used the unit formula for making ice cream which I expected to just barely fill unit when processing was completed. I was wrong. When completed the unit bowl was virtually completely full with the mix going all the way to the top of the beater bar and very little area for any mixing remaining. As I said this occurred in approximately 20 minutes without problem.
I've had a Kitchenaid ice cream maker attachment in the past for my standing mixer, and although I loved it, it began leaking blue fluid, and I found out shortly after that happened to me that it's a really common problem. So that's my experience with ice cream makers.
This little machine is noisy, I'm not going to deny that. Even with the bowl not in place, the motor is just plain noisy. However, you only run it for 20 minutes at a time, so I can handle that. So far I've made two batches of ice cream, and both have been good. The first batch was a little icy because i jumped the gun and tried it out before letting the bowl get properly cold.
I'll tell you some things I've learned about ice cream in general. The first thing is to make sure your bowl is very cold. And I really mean it. The best place to freeze the bowl would be in a chest freezer where the temps are usually set lower than a refrigerator freezer. If you have to use your refrigerator freezer, make sure to leave it in there at least 24 hours but 48 hours is better, or 8 to 24 hours in a chest freezer. Next, make sure your ice cream mixture is cold too. You could even set it in the freezer and periodically stir it to keep it from freezing to get it really cold before churning it. And then my final tip is to use a custard instead of a liquid mix to make ice cream. It just turns out better for some reason.
My plan is to make a lot of ice cream with this machine. With my Kitchenaid, I only used it maybe 6 times the first year I had it, and when the problem finally showed up, it wasn't in warranty anymore. I figure if I use this thing often enough, I should shake out any bugs it has so I can get it replaced before the warranty is up. I will say that it was having a little issue with the switch when I made the second batch of ice cream; the switch was really touchy, and I had to fiddle with it to get it to run. But once it was running, it was fine.
Update 3-20-15: I've so far made six batches of ice cream, and all six have come out great. It's certainly not as high quality as day Haagen Daz, but it's still very good. I also like that I can make any flavor I want, not to mention that I like to make my ice cream either sugar free or low sugar using more natural ingredients than store bought sugar free stuff.
The machine is working just fine. No leaks yet! It still has a touch switch, but it never fails to start if I just jiggle it a little.