White Mountain Ice Cream Maker Delivers Power and Nostalgia
By Sharon Franke
Audrey Genest, junior at the S. I. Newhouse School of Public Communications at Syracuse University in Syracuse New York, has been interning in the Kitchen Appliances & Technology Lab this summer. Here's her report on how she's been indulging her passion for ice cream.
If you love ice cream as much as I do, chances are you're always searching for the perfect one, especially during the hottest days of summer. White Mountain's Original Old-Fashioned Ice Cream Maker can put an end to your quest--but for a price. Right before I started my internship at the Good Housekeeping Research Institute, Paul and Sharon had the tough job of testing ice cream makers but this brand new model wasn't on the market in time to be included in their review. But they agreed that it would probably have been high in their ratings. Electrically powered, the White Mountain uses rock salt and ice as a coolant and has a dasher that whips air into the ice cream base turning it into 4-quarts of a creamy frozen treat. It's beautifully made with a wooden pine bucket, a cast iron dasher, and a powerful motor. But for this combination of nostalgia and modern engineering, you'll pay a hefty $250.
Audrey Genesst
Growing up, I worked in a small ice cream shop in my hometown scooping every flavor imaginable and developed favorites of my own, especially scrumptious black raspberry frozen yogurt with dark chocolate and white chocolate chips and the shop's chunky Oreo ice cream combined with peanut butter sauce. I never even dreamed about whipping up homemade ice cream until I experimented with this ice cream maker and made delicious treats in just three easy steps!
1. First, find a recipe for the ice cream base or the mixture that will be churned into a creamy delight. The White Mountin's manual comes with basic recipes for rich chocolate or classic vanilla. After reading my fellow intern Valentina Palladino's Trend Alert: Hot and Spicy Eats, I thought, "Why not live on the wild side?" and churned up some crazy combinations from dessert wizard/blogger David Lebovitz. Both his Milk Chocolate-Black Pepper Ice Cream and Bacon Ice Cream were surprisingly delicious!
2. After your base is mixed and chilled, add it to the canister and surround it with ice and rock salt.
3. Finally, flick the button and let the machine do the work--twenty five minutes later, your ice cream is ready to scoop into a cone or cup.
This traditional way of churning ice cream is a delightful summer activity for the family on a hot and humid afternoon. Looking for a less expensive machine? Check out what Sharon and Paul found were the best ice cream makers.
Want to learn how we put consumer products to the test and keep you safe? Sign up for a tour of the famous Good Housekeeping Research Institute. If you visit, be sure to say hello when you come by the Kitchen Appliances & Technology Lab.
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