Machines with compressor
They freeze while they churn, with no need to pre-freeze the bowl. They are the option that changes the result at home the most.
What about the Cube machines?
You will not see them above because they are not sold on Amazon: they are sold direct by the maker. We have tested and reviewed them thoroughly anyway, in case they suit you.
Capacity, functions, technology and much more. We help you find the right ice cream maker for you.
Frequently asked questions
What do I really gain with a compressor?
That you do not have to freeze anything the night before: you switch on and churn. That lets you run batches back to back the same day, which is what changes if you make ice cream often.
How much mix fits in the bowl?
Less than its stated capacity. Ice cream grows as it takes in air, so you fill it to about two thirds; go beyond that and the paddle drags and the texture suffers.
Does the mix need ageing first?
It is what shows the most. A few hours of cold hydrate the proteins and the stabiliser, and the ice cream comes out creamier with the same machine and the same recipe.
Why is it hard the next day?
It is almost never the machine, it is the formula: you are missing sugars that lower the freezing point. That balance is the PAC, and the calculator sorts it out for you.
Recipes designed
for your machine
We send you the new recipes and the technical guides as soon as we publish them. No spam, just properly made ice cream.
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