Ice cream machine reviews

I own a busy small restaurant making our own ice cream in a small Lello 1.5 qt. Ice cream machine but am looking for something bigger and faster. Any recommendations?

Find more posts tagged with

What About Tools?

Comments

reck.harm

I'm not really an expert on the topic, but if the question is for a restaurant ice machine, someone's got to mention paco jet, so i figured it might as well be me. Though due to the way a paco jet works as opposed to normal machines, the recipe might need some tweaking.

Jeffrey_James_79610

Thanks, I'm familiar with the Paco jet but more interested in a counter top batch freezer.

Matthew_Snyder_68770

My (admittedly very limited) experience is that countertop machines simply cannot cool the base mixture fast enough to keep the ice crystals small. Freezing the base with something like dry ice or LN2 would be preferable to a countertop machine, imo.

ttpoker

If you are looking at something the size and price of the Lello, you won't find anything reasonable that will make you happy other than a Pacojet, or perhaps using liquid nitrogen & a mixer (my preferred method). I don't know of anything else that exists that is good enough for professional use that won't fall apart during daily use, or provide you with the optimal low-ice crystal ratios that make for the optimal experience.