Is a compressor ice cream maker worth the higher price compared to an electrical canister version?
When you begin searching for an ice cream manufacturer, you will quickly discover that there are 3 primary types of machines. Some are manual and also a few electrical, but the principal difference, irrespective of how they are powered, is in the way the machines suspend the foundation into an ice cream.
There is the conventional way of enclosing the lotion base with a combination of salt and ice. There is the more modern way of working with a double-walled canister, whose walls have a particular gel. You suspend the canister immediately, then place it on its aerodynamic foundation and pour into your lotion foundation.
And then there's the commercial soft serve machine.
The final have been in a league of their own – because you are bound to surmise in the difference in cost. Whereas canister versions can be obtained for under $100, the least expensive compressor version costs more than double that much. Could it actually be worth the gap?
If you are seriously interested in ice cream, then the solution is a resounding yes. Reviewers that compare those machines are always amazed by just how much better the exact same recipe can turn out once made at a compressor version.
Essentially, a compressor version is a industrial system redesigned for home usage. All these are self-cooling units. The machines have an integrated cooling unit which freezes the lotion foundation in a constant temperature since it churns.