Quote:
Originally posted by Fugee
I did a cooking class at a local gourmet kitchen store where we made gelato. We used a machine much like the Cuisinart one on the Sur La Table site.
The advantages are (1) it's big and makes a good amount and (2) you don't need either rock salt or to have put the mixing container in the freezer to make the ingredients freeze so you can make ice cream, sorbet, gelato, etc. on a whim.
The disadvantages are that it's big and expensive (I think the one we used in the class cost ($300-400), so it is hard to justify unless you have a lot of room and are going to use it often.
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The one I linked to only makes 1 1/2 quarts, but it only costs $49.95.
