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Andrew James Ice Cream Maker Machine Frozen Yoghurt Sorbet Maker, Detachable Ice-Cream Mixing Paddle, Professional Ingredients Funnel, Voted Best Buy Icecream Machine by Which? Magazine, 1.5L

£9.9£99Clearance
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The perfect example of a small appliance that really delivers yet costs as little as six or seven tubs of premium ice cream, this Ice Cream Maker is far more than a fair-weather kitchen friend.

After 15 minutes, the mixture was slushy and partially frozen. I continued to run the machine until it had been churning for 30 minutes. After this time the sorbet was much firmer and smooth, but still soft enough to remove from the bowl in clumps, including from the sides and base. It froze well in the freezer, free of any ice crystals. If you don't shell out for a more premium device, you can still make excellent ice cream, but you will have to pre-stir ingredients, pre-freeze the container, and probably post-freeze if you want to get to a firmer consistency. On more expensive models you’ll find literally cool features, such as built-in freezing or settings to control the consistency of your ice cream (or other frozen dessert). One feature that’s always welcome — and found in cheaper models — is a chute in the lid to add ingredients, whether it’s flavouring or nuts, while the ice cream is being made. What else can ice cream makers make?

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Low maintenance, compact and easy to use, it’s guaranteed to earn its place on almost any worktop throughout summer and beyond. Sure, it could be improved by adding a timer and dishwasher-safe parts, plus its plastic outer won’t appeal to everyone, but this is far outweighed by how much fun you’ll have experimenting. Verdict

Ice cream makers have never had a moment like other popular kitchen devices. They’ve never quite been on the trending list, like bread makers or air fryers, which we can’t understand. After all, ice cream in objectively delicious. Clad in stylish stainless steel, this weighty worktop-gobbling monster not only looks the business, it produces a whole variety of frozen desserts with zero fuss.Removing it from the bowl was straightforward, except around the base and sides, where the ice cream was frozen harder. This had to be scrapped off with a spatula. It developed well in the freezer but remained soft enough to scoop out. Another useful feature was that the paddle has some tolerance where it joined to the power unit, so there was no need to worry about the ice cream becoming too firm.

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