Our favourite recipe is this one by the New York Times, although this BBC Good Food one works well too. How to use an ice cream maker The machine consists of just four parts: the electric base, the canister bowl, the dasher (the technical name for the paddle that helps churn the ice cream), and a clear plastic cover. The interface includes just a single switch that turns the motor on and off. And once your ice cream base is chilled and the canister thoroughly frozen, you’re just one flip of a switch away from churning. The base of the machine rotates the canister, the plastic cover holds the bowl and dasher place, and with no timer on the machine you’ll churn for as long as your recipe instructs. The clear cover is easy to peer through to monitor the progress, with an opening wide enough for adding mix-ins. While its size could be limiting in a family home – we made enough ice cream for four generous scoops – it’s compact enough for the bowl to live in the freezer all summer long (as it takes about 12 hours for the liquid inside to freeze solid). And when it’s not in use as frequently, it’ll take up hardly any cupboard space. Another plus is that its metallic red bowl is a pleasing change from so much white plastic. Perfect for involving family in dessert-making fun, the ice cream churner is easy to use with a speedy ready time of 15-25 minutes. Once you have made and chilled this mixture, you simply pop it into your ice cream maker and switch it on. It will then gradually chill the custard mixture while whipping air into it. After around 30 minutes you should have achieved a soft-serve texture, which can then be decanted into a container and then frozen until you have a fully-fledged ice cream. How much are ice cream makers?

Flaws aside, the strawberry ice cream we made came out perfectly in 35 minutes and had a uniform soft scoop consistency that ripened well in the freezer. Environmentally conscious, the instruction manual and tasty recipes can be found by simply following the link below Other plus points include the volume of its removable bowl – 1.2 litres, so enough for a few people – and a spatula for removing the ice cream once it’s finished. We found this came in handy as our batch froze more on the sides than around the paddle. Apart from the Ninja Creami, all of the ice cream makers in this list work in a fairly similar fashion (although some more affordable models will require you to pre-freeze the bowl before use).This isn’t something that happened to us, and to be honest, if you’re making ice cream at home, mess is the name of the game!

The normal practice is to use an equal quantity of whole milk or half and half with the heavy cream. But since this is no normal ice cream. We are aiming to make the smoothest and creamiest mango ice cream, I am using only heavy whipping cream. Boasting 12 W and a 1.4 litre bowl, this gelato machine has a transparent viewing window for you to watch as your treats are created. Its capacity for finished ice cream is also average at 1.1 litres, but on the plus side, it doesn’t take up too much space in the freezer. The other thing to be aware of is that you’ll need a Smeg mixer – the ring needs a bowl handle to stay in place, so it’s unlikely to be compatible with most stand mixer models. Freeze the bowl, way ahead of time. I like to freeze my bowl for a good 24 hours. Though the manufacturer instructs freezing for at least 12 hours, I like to freeze it longer to ensure the best results. To make sure that your bowl is ready, give it a shake. There should be no movement whatsoever. The liquid should be fully frozen. If you are like me you are always ready to find the best ice cream machine recipes for any time of year. When summer comes around, mango ice cream is our favorite. I reached out to many fellow food bloggers and was blown away by all the amazing recipes they shared.Whether your best stand mixer is usually beating for baking or whisking for a fluffy souffle, this attachment and pre-freeze bowl will give it an extra dimension. It’s compatible with most of KitchenAid’s mixers. The drive slides over the hub where you’d usually insert a tool (though it takes a little effort at first), and this loosely connects with a paddle once the pre-frozen bowl has been twisted or lifted into place. Ice cream makers with built-in freezers aren’t as affordable as those with pre-freeze bowls but this model costs far less than the Cuisinart (below) and Sage (above) makers we’ve reviewed here. Its results were also incredibly good – taking only an hour to turn out perfectly churned, ready-to-serve ice cream that tasted far better than shop-bought. It’s a great option if you want a reasonably-priced ice cream maker, but are willing to fork out for something that looks a bit more sleek than the cheap white-plastic Duronic model below. If we had a kitchen big enough to allow us to permanently have an ice cream maker on display, we'd be buying the Sage Smart Scoop. It’s a very nice device to look at; 14 kilograms of brushed steel, sleek digital displays and internal wizardry. We also liked that lid of the clear bowl has flip up section, so you can add ingredients towards the end of the churning, and that the LCD panel shows different symbols to indicate when it’s mixing and when it’s cooling.