Usability and Cleanup Tests: Throughout testing, we evaluated how easy it was to set up, how simple its control panel was to navigate, and what cleanup was like.Mix-Ins Test: We made a second batch of American-style vanilla ice cream, but added peanuts and ribbons of caramel to the ice cream right before it finished churning to see how evenly distributed they were.Kidding! It was to see how the ice cream makers did with something dairy-free. Pineapple Sorbet: To channel some vacation vibes, we made pineapple sorbet.Frozen Yogurt Test: We made a simple frozen yogurt to see how the ice cream makers handled a lower-fat frozen dessert.The ice cream was tasted both immediately after churning, while at the soft-serve stage, and after being in the freezer overnight. We churned two quart-sized batches in each machine and measured the amount of overrun and the time it took to churn each batch, then evaluated the texture. This ice cream base contains egg yolks, is high in fat and sugar, and is meant to have a high percentage of overrun so it’s light and easy to scoop from the freezer. American-Style Vanilla Ice Cream Test: With each model, we made the double vanilla ice cream recipe from Stella’s cookbook, BraveTart: Iconic American Desserts.Still, it’s lower in fat than ice cream and has an icier texture because of this. Frozen yogurt: While frozen yogurt is mostly yogurt, it typically contains milk or cream.Sherbet: Akin to sorbet, but often made with milk or cream for a velvetier texture.Sorbet is dairy-free and can be made with any kind of fruit (strawberries, mangoes, plums). Sorbet: This contains no dairy, owing its texture to sugar and the pectin and starches from fruit purées.Gelato is served at a higher temperature than ice cream, between 8☏ and 10☏ (-13☌ and -12☌), to emphasize its creamy texture. It also has less overrun, which makes it feel dense and rich. Gelato: An Italian style of ice cream made with just milk and some cream, yielding a relatively lower-fat product.This style is also held at a cooler temperature than gelato, so it’s firmer, for nicely formed scoops. Its unique ratios, distinct from crème anglaise, give it a high percentage of overrun, making the ice cream lighter. American-style ice cream can be made with just milk and cream, as with Philly-style ice cream, or it can also have whole eggs or yolks, like New England–style frozen custard. American-style ice cream: This is rich and high in fat.

Krups espresso machine automatic