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Category: Anello Zaffiro

I held off on adding a review for this ice cream maker because my previous ice cream maker broke after a single usage. So far, I have made ice cream several times with this bowl without any issues at all. I absolutely love being able to make ice cream where I know every ingredient – and add sugar substitutes like honey instead. I have only made ice cream in the winter (crazy, I know) so I am not sure how well this will work when the house is warmer but here are a few useful tips that I have noted… – After use, I hand wash the bowl (it can not be machine washed but cleaning it is really easy), let it dry completely, and then just store it in the freezer so I can make ice cream a little quicker. The bowl needs to be in the freezer about a day before hand so it is just easier to leave it in the freezer. (This is all in the instructions – if you read them carefully, it will work out for you).– Always start the KitchenAid before pouring in the ingredients. The paddle is made of plastic and would likely break if you try to start the mixer after pouring in the mix since the mix starts to freeze to the side of the bowl the second you pour it in.– Stick the mix in the freezer about 20-30 minutes before making your ice cream – even then, the ice cream will look a bit like whip cream more than thick ice cream. It never gets hard so I transfer it into a sealable container (it can’t be stored in the bowl anyway) and put it in the freezer a while.– I halved the recipe because the ice cream mix “expands” as it is froze as ice usually does – I would start out with a half recipe for your first usage and then expand it if you feel like the bowl has more room. This is the only reason the bowl gets a 4 instead of a 5 – it doesn’t safely make as much ice cream as indicated.– There are ice cream recipes in the book but I searched online because I wanted less sweetener (or sweetened with honey or maple syrup instead), more vanilla, and more heavy cream to make my ice cream creamier. In case you are curious, I use 1.5 cups heavy cream, 0.5 cups half and half, 1/4 honey/sugar/other sweetener, 2 tbsp. vanilla (I love a lot of vanilla), a pinch of salt. Maple syrup gives a butter pecan vibe but it requires a little more syrup than other sweeteners and adding chopped pecans adds a nice touch to the ice cream. Sometimes, I will deal with less creamy ice cream and just use 2 cups half and half because less creamy ice cream is better than no ice cream at all.

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