Watching them try to figure out the ice cream machine makes me feel very old. When I was a kid that is the kind of machine we had. It, of course, didn't look 100 years old. It was a circa 1950s style. The chunk ice and the rock salt went in the outside and the custard in the bucket. My dad would put a blanket over the top to keep it all cold and sit on the back porch and crank. We all took turns. In the 70s they replaced it with a unit that looked exactly the same except it was an electric crank on top.
I just left the same comment =) this was a special occasion thing for us when we went to visit my mammie & granddad... otherwise we just went to Dairy 👑
I did too, but in the 90s. It was a newer version of the same functionality. We didn’t do it often with how long it took to use, so it was always a treat.
I had completely forgotten that my family had an ice cream machine like that when I was a kid, but I recognized it immediately when it appeared on screen. Thanks for bringing back some lost memories.
Yeah it's a little ridiculous too because I don't know if they missed the memo but they still make these brand new because people still use them😅 they were never used commercially. It's strictly for evaluating birds and eggs being shown and for baking
When discussing price in these videos, I think it'd be really interesting to not just talk CURRENT price, but also the original prices these items went for (if the info is available). Inflation is crazy, and I think the original price tags would give a much better insight into their usefulness. That being said, another wonderful video. Always fun to learn something new! My favourite has got to be the sev press!
If original retail price isn't available, reversing the current price to the manufacture date and going "well we paid 23.99, which is the equivalent of 1.83 in 1950" might work as well. Since modern prices for antiques are usually higher than what you would've paid back then, you can then start to guess at what the original price might have ben.
O would like to see the original price in then pounds, the original price in current pounds, and the cost of the item that does the equivalent job (if there still is one).
honestly only really helpful if they normalize to the sandwich index. New price, old price, value in terms of number of sandwiches of specified quality
Translating prices back is really really difficult. Just using inflation is not representative, there is purchase power parity, different amounts of income allocated to rent, food etc., so a different amount of disposable income, the rabbit hole goes deep.
The issue is that things were made to last. To illustrate, we had an ice cream churn exactly like that. It may still exist. It was originally bought by my grandparents in the 30s. There is no way it cost the same in the 70s. So what price do you use?
Thanks for including the chakli press. We call it a "sorya" in Marathi language. My father is from south India and his side of the family makes murukku with this press. Yes, we still use this press but in a more modern, stainless steel form. For Diwali, this comes out from hibernation to make, sev, chakli, murukku, you name it! But we prefer adding all spices or flavouring in the batter rather than sprinkling it on top after frying. Lotsa love from Mumbai ❤
With these barrel churners you have to use rock salt. Table salt will melt the ice too quickly. Rock salt will help create the slush that you need to keep the bucket cold.
I have used a modern version of this with table salt and it worked just fine. the only issue was the quantity of salt used. At the point of last using it, it took 4 pounds approximately to provide ice cream of specific texture.
100% Just 20 years ago I used to see these everywhere when I went camping as a scout and they worked 100%. It's all about both the mix and the integrity of the device. This one was obviously far past its usage point, and the rock salt is key to make sure the heat exchange works at the correct rate.
you guys could honestly do a collab with the repair shop at this point with all the antique gadgets you have that need a bit of sprucing up, loved how barry got the corking device, you might need to change his stats for the intro of pass it on 😂
Coopers do an amazing job making watertight barrels. But with an old & dry one like that, it should've been soaked at least overnight so the wood could swell & make the joints watertight again. Making barrels is wonderful to watch & if you ever get the chance to watch, it's well worth it. That ice-cream machine could be cleaned up & re-tin plated (there are still a couple of places in the UK that do it. I occasionally get some old copper pans re-tinned). But I'd just keep that one for display.🍦
Yeah, the bucket itself is easy enough to fix, but the interior container needs "welding" of some fashion to make it properly water tight. I think the issue was more that there was clearly some mixing of the external saltwater mix and the internal ice cream mix. It was never going to work if they're actually mixing together, even through small holes.
you can buy new internal cannisters.. the crank mechanism and the bucket seemed intact enough, though as you said, the bucket should have been soaked to make it tight again.
I think you actually want the water to leak out in this case. We're trying to keep just the ice and salt inside. Any buildup of water wouldn't be as cold as the salted ice.
@@russb24 No you don't. The water is absolutely necessary to get proper results. The water would be as cold. That's the point of the salt, to keep the sub zero water liquid.
We still have manual ice cream churns in the US. In my kindergarten class, we used a churn to make ice cream and it worked great. The churn you have is broken. You do need to use rock salt and lots of ice; pack the bucket with ice, then add salt and churn. The salt works with because of the freezing point depression principle. The salt prevents water from freezing at 0 degrees and a colder temp of -10 will freeze the saline mixture so that is why it helps roads from freezing up.
My parents' friends had one that they'd bring out for parties when we'd all go over there for dinner and stuff every couple months. They'd set everything up and then all us kids would take turns turning the crank to make ice cream, as a way to keep us busy and out of their hair. :)
They need way more salt, too. The salt lowers the freezing point of the water, which causes the ice to phase-change from solid to liquid. But it still takes energy to melt the ice, so it draws that energy from its surroundings, in the form of heat. It takes the heat out of the cream mixture to melt the ice. Thermodynamics is fun!
It was very strange seeing them pour water into that (as someone who grew up seeing that kind of ice cream churn frequently) instead of just ice and definitely didn't look like the right salt (and you know, no one is using them inside). Best day of conceptual physics class in high school was using one and getting the salt/ice lesson. Should have been easy getting the proper instructions given how common they still are here.
In answer to Jamie's question at 17:03 The salt decreases the temperature at which the ice melts, which means the ice absorbs its latent heat of fusion from its surroundings. In absorbing that energy, it reduces the temperature around it.
It's also helpful to think about it in terms of how much contact the cold stuff (the ice) has with the thing you want to get cold (the container). Ice is solid, and so there are lots of pockets of air between the cubes. The ice therefore leaves lots of surface area for the container that is not touching the ice, and is touching only the pockets of not-so-cold air in between the ice cubes. Adding rock salt produces water that is as cold as ice, but is liquid. The 'frozen' (but still liquid) water can come into full contact with the surface of the container without leaving any empty space, so it cools down the container much faster than solid ice can.
A lot of it has to do specifically with the phase change. Changing phase between solid and liquid takes a tremendous amount of energy, just like changing between liquid and gas. Think about boiling water. When you boil a pot, it doesn't all flash to steam once you get to boiling temperature. You have to keep pumping heat energy in to turn more water into water vapor. That phase change pulls a ton of heat out of the water, taking a bunch of energy with it. (This is also why sweating cools you down.) In this case, we want to encourage that phase change at a lower temperature so that it pulls a ton of heat energy out of the ice cream mixture to freeze it faster.
17:18 to answer the question, salt both raises the boiling point and lowers the freezing point of water. So when you put it on roads, you're making it melt because it's new freezing temperature is lower than the ambient air temperature. Similarly, the salt will cause the ice around the cream to melt into a slush. What this does is create the perfect environment to allow the icecream base to thicken and "freeze" before the ice melts completely. Essentially, despite the ice "melting" due to the salt, it actually makes a colder environment than just plain ice
Should maybe clarify. It does not significantly reduce the temperature of the ice**, but does significantly reduce the temperature of the water. As the water, a liquid, has a better and larger surface area for conduction, thereby absorbing more of the creams heat and cooling it faster. ** there is actually a drop in the temperature of the ice, due to freezing point depression (melting is an endothermic reaction), however it is not the main driver of transferring the heat out of the cream.
@Dibs1978 you are correct. It is the salt ions getting between the water molecules and disrupting the formation of crystal lattices that causes the lower freezing point.
Watching the boys figure out the ice cream bucket is amazing! I grew up using one of these with my grandparents and all the cousins would take turns churning. The leak is on purpose, not a "failure in the cooperage," but allows the melted ice to drain out. Haven't got to the end yet, but on first glance, you need a lot more ice than that!
Oh dear, there was a hole in your inner bucket! If you can get it cleaned up and welded shut, you'll have an excellent ice cream bucket! It's a great 4th of July *outside* activity
Yes, agreed. We had one that was passed down from generations and still works great today. It is supposed to leak, we always cranked it over a drain outside. You have to use rock salt and keep adding ice as it melts. Too bad theirs had a hole in it because it truly makes the best icecream in a way that is a hard to find today. I think it desserves a redemption video
Ben talked about "squeezing" the cork smaller so it could go back in. Fun fact! One material property of cork is that it has a Poisson ratio of near 0, which means that when you squish it in one direction, the other dimension doesn't change. So pressing down on it doesn't cause it to expand side to side. Such a unique and useful property!
I'm not too sure why you added water to the Ice Cream machine. The ice needs to melt by taking heat from the center canister, not from water added to it. We always added a layer of ice, then rock salt (not table salt), then repeated that for 4-5 layers until you were well over the top of the canister. Then keep adding more ice/salt and draining the water periodically as it churns. You never seemed to have enough ice in the bucket, so it's not surprising it didn't freeze. It also helps to have blanket around the bucket to keep it insulated. As others have said, I feel really old now because we were still using a hand crank one, very similar to this one, wooden bucket and cast iron crank, well into the 90s. Only rich people could afford the electric ones.
My family still uses one of these at family gatherings and special events. As well as the amount of ice and type of salt I'm wonder how fast they were cranking, we've always found that going slow gives the ice crystals more time to form and gets the custard to freeze better.
The wood of the ice cream maker’s outer bucket tends to shrink between uses. Soaking it with water the day before use will make the wood swell and keep it from leaking. I use mine every summer! All you need is ice & rock salt, but do not overfill the ice/salt chamber or you will end up with salty ice cream. Enjoy 🍦
This ice cream churn is exactly like the one I used as a child. Before electric churns. Use Rock salt not table salt. Makes perfect ice cream everytime.
I had the electric one as a kid, and my grandparents had the hand-crank one. My grandfather ALSO had a corded drill that had the dial on it to set speeds, and it could go QUITE slow. Take off the handle, put the drill in it's place and voila - he had and electric-manual ice cream maker!
My aunt and uncle had one of those ice cream makers. One of my favorite memories is visiting them in the mid 90s at their house at the beach in the summer and having homemade pineapple ice cream. The kids took turns cranking, you know, for fun (definitely not so the adults didn't have to do all that work). I am very nostalgic about it, but am super grateful that now I can make my pineapple ice cream in an electric gadget.
I'm really going to need that pineapple ice cream recipe please 🙏 Do you make pineapple jam first? Can I use tinned pineapple? How do you stop the cream from curdling? Should i just freeze pineapple, blend it into sorbet, and accept that pineapple ice cream is a myth? 😅
"There's a hole in my bucket, dear Liza, dear Liza, there's a hole in my bucket, dear Liza, a hole" Thanks, that's now gonna be stuck in my head all day! 😂😂 Love these videos!
I can't believe they had no clue about the ice cream freezer 😂 when I was a kid it was my job to anchor the bucket. You put a folded towel on the top and sit on it to hold it steady. My favorite was fresh peach 🍑
From my wine making days, you were supposed to sterilise then warm/soften the cork in hot water before using the re-corker, so that it slipped in easily. 🍾🍷
I still have a manual corker for making wine too... it's got a longer lever to push the cork down so it requires less force on the cork. Much easier to operate
The one they have looks like it should be used with a soft mallet. I believe with this style the cork was driven in with wood or a leather padded mallet. I grew up in a major wine region and saw all sorts of tools in school when we were learning about wine and the wine industry.
We used to steam the corks for a few minutes - same basic concept. Basically get steam ready, toss in 5 corks, then fill 5 bottles, then cork them. Just soft enough to squeeze, but not too over saturated. 5-5-5 was a good time/product ratio for what I was using and my speed of doing it.
The Corker was missing second component. There was also a clamp/Guide that held it to the neck of the bottle. Also older bottles used a different profile on the neck and going by the compression needed a slightly smaller or most likely softer cork. I would imagine they would have been steamed or boiled to sterilise them pre fitment allowing them to open up a bit.
The sev chakli is something we still have at home. Me n my mum use it in to this day to make different sizes and types of Sev. The key method is to press it with constant pressure and move your arms in a spiral to make sure the sev does not clump together in the oil. Hope this helps!😅😅
So i wanted to thank you guys so much for always including subtitles. I dont hear well and sometimes have problems with accents so its really appreciated!
I grew up in the 90s/early 2000s using an ancient ice cream maker just like that. It was the kids' responsibility to churn the ice cream for the 4th of July. Outside on the grass to keep water from getting everywhere.
Heres a new concept for you guys! Restaurant Challenge: Since you guys have the new studio with space to seat and host people you should have your Patrons come in for a Restaurant experience. You could have either Ben or Kush be the head chef and have the normals on different stations, and then you can really see which norm is the true sous chef! I think it'd be fun to see the guys under that restaurant pressure, especially when they're cooking for a slew of third party judges! 😊
We still use these ice cream churns in the southern USA. You need ice cream salt which is much coarser. It is a good device to keep the kids busy at family picnics as they take turns churning. Modern ones have a motor to do the churning.
I have always loved these glimpse to the past videos. It makes me apriciate modern kitchen gadgets more. I have seen the icecream churner before, but never seen it been used. On another note. This video is alot better now that the audience isnt a part of it. Makes it more engaging as a viewer.
I love these episodes. My job every 4th of July was to sit on top of my grandparents' hand crank churn. That was always the best strawberry ice cream, too. You really had to work for it.
Im 40 from the southern US, and as a kid my grandparents would make ice cream for social gatherings with one of those. All of us kids would take our turn cranking it for what seemed like forever. The ice cream was really good, though.
Surprised Ebbers didn't know the ice cream maker. I still use one during the summer; particularly July 4th (USA). Tips for use... Use large cube ice and rock salt (large crystals) in three layers. Fill up to just below lid. Put towel over top to retain coldness. Add a layer of ice and salt every 15 minutes. It is messy as the ice will melt and should come out a hole in the side near the bottom. Once it gets to soft-serve (30 minutes of churning), I typically turn into a container and throw into the freezer for 30 minutes. But it is good straight out of the container. BTW - New ones are $300-$600 USD.
@@arcanescroll Made in China are less than $100, but the made in USA Lehman's are around $500. If you would like a motorized one, they are available with a hit-and-miss John Deere engine for the low low price of $9,990 for a two bucket model.
@@jaytalbot1146 yep, thought so. Those are assembled in America from parts made in China, no difference except that you don't know how to spend your money.
@@arcanescroll Your right for the smaller ones with pine tubs. I have a 30yr old White 8qt Oak Tubcc. The closest one I could find is the Lehman brand which are $300-$500.
As soon as they pulled it out I got so excited. I can remember sitting on my grandmother's porch as a little girl in Kentucky hand cranking one of those..The best banana nut ice cream.ever. probably better because of the effort
You're also using the wrong kind of salt for the ice cream maker. We had one growing up, and you need to use rock salt. It's best to do layers of ice and rock salt, and you'll probably have to top off both during the churning. If you want to take an antique and make it high-tech, you can attach a drill to the crank shaft instead of the handle and bring some modern power to the process :)
Oh the ice cream churn brings back so many memories!! When my family when to my grandparents house for a holiday we would always make ice cream in a churn similar to this. The adult would set up the ice cream, put the ice in and put blankets on top. Us kids would take turns sitting on the blanket to prevent the ice from coming out at the adults cranked. It was a whole event where everyone got involved and made the best ice cream!! Wish ya'll had a better experience with it!
The ice cream churn is actually a super fun thing for get together. Growing up my grandparents had one and during family get togethers we would all go outside and the kids would take turns mixing the ice cream. It makes such a delicious ice cream, surely tasting better because we put all the effort in. I'd recommend it, its great for family get togethers. Especially if kids are around.
I love these episodes! Seeing the thoughts of how they work, then the actual function, so fun! Also, loved that it was just them and not the audience ❤
For hand turned ice cream it's a few spoonfuls of extremely course salt on the ice. Not two cups of fine salt. Ice temperature drops as it melts from the solid to liquid phase change. The temperature need to slowly ramp down over a hour not crash then rise quickly above freezing. Your machine is worth refurbishing. The barrel simply needs to be soaked in a sink for a few days to rehydrate & oiled after drying. The drum/internals needs to be sandblasted with walnut shell media. After blasting a skilled welder could then patch any holes in the drum. Finally coat the drum/components with coconut oil, & dry in 150C oven. To use the machine properly after filling the drum with cream mixture. Stuff the barrel with crushed ice & a little rock salt(do not add water). Spin the drum every ten minutes for 30ish seconds. When the mixture starts to feel like stirring greek yogurt add more crushed ice & salt. Then simply spin the drum at a moderate rate until it becomes difficult to turn. In the south this job is often delegated to a group of children motivated by icecream. turning it into a game of tag with the kid cranking being safe is extremely fun way to burn off energy. Their pure chaos on the crank actually makes better icecream^_^ . PS Brown sugar vanilla bean blueberry soft serve is undescribably delicious. Top simply with fragments of fried brown sugar pecan crepe. Cheers
I grew up with an ice cream maker just like that. It was so much fun taking turns cranking. You have to keep adding ice in the bucket, not letting it just turn to water. It usually took 15-20 minutes. It did come out as soft serve (not liquid 😂).
My parents had a wooden ice cream churner with an electric adapter back in the 1970s and 80s. It was such an anticipation to wait for ice cream to be ready.
Interesting nostalgia, Kristinwright. When I was growing up, nearly every home had an ice cream maker like this one. When the iceman would come around with the ice for our ice box, about once a week we'd purchase an extra block for our ice cream churn. Ours didn't leak like the one you used so the results were more encouraging. But it was still a lot of work. And we'd all have a go at it.
I LOVE these videos!!! I was a child in the '70s, and distinctly remember an ice cream maker similar to this. We'd sit on the back porch in scorching SoCal weather and churn until we got our ice cream. It was fun!
This is the Sorted that I love. A kitchen, you guys and us at the other side of the screen, no one else. It works and it feels completely different than whe you have an audience, you might not notice it, but it makes you lose that "soul" that makes you guys different and special.
My grandparents had an ice cream bucket like that but it had an electric crank. Not only was this bucket too old and broken but they did it wrong. Not enough ice and the wrong type of salt. It needs to be rock salt. The same stuff that is used outside. It also needs to be layered. A layer of ice, then a heavy layer of salt. Repeat so that there are at least 4 to 5 layers in the bucket. The salt layers need to be at least a couple of cups per layer. As it melts more needs to be added.
My family churned ice cream in a similar hand cranked machine until the mid 1960s in North Carolina. The addition of an electric motor was a Godsend to the men in the family that had cranked for an hour previously.
My grandmother had the wooden crank ice cream maker just like that . Probably from the 40s or 50s .... In the mid seventies, all us grand kids took turns during summer holidays cranking the handles on her front porch. The bigger kids cranking the handle. As the ice cream thickened the smaller cousins would take turns sitting on the top to keep it from walking across the porch. .... I'm sure it was for the grown up have giving us a treat and half keeping us busy in the shade on a warm summer day. She later got a plastic one driven by an electric motor. It tasted the same but it wasn't the same experience.
I'm 26 and I grew up using that exact egg scale with my grandmother and great grandmother on the family farm when I was very young! It was from the 1940s or 1950s but still works to this day. Now it's in my kitchen on a shelf; I don't use it anymore because I don't have any chickens, but I love having it to remember my family's history.
14:44 oh I know what this is! I've used one before! It's an ice cream maker. You put layers of rock salt and ice in the outer chamber and you churn the inner chamber
When I saw the ice cream maker I instantly got so excited because I flashed back to sitting under a tree with my brother, parents, and grandparents waiting for the ice cream to get churned enough to eat =) It was the heat of the summer in Oklahoma and my brother and I took turns sitting in the crossbar of the crank to keep it down while the ice chilled our backsides... lol I bet if they had put plastic bags inside the bucket and the cream containers it would turn out 10x´s better!!!
I just love how much content you all churn out. I'm always happy to see a new video even if I feel like I just watched one. Also nice imagining a world before plastic (even though it's been so useful, there's nothing like metal tools).
Not sure what they did wrong, but those ice cream machines do work! Here in New England if you are of a certain age (I'm 55) you probably got to use one in school as part of a "fun day" of some kind. You can also still buy them- with a crank or an electric motor!
Both electric and hand crank machines are still available to buy. I grew up with this type of ice cream. We would use rock salt mixed with the ice to make it. We took turns as a family to hand crank it, starting with the youngest and up to dad. You crank it until it’s too hard to crank anymore.
I have a vintage Presto ice cream machine that looks basically the same as yours, but the outer tub is made of plastic (no leaks) and the ice cream canister is stainless steel while the paddle is stainless steel and plastic. It's got a small electric motor attached to the cross piece that does the churning. The secret to making it work is to have the custard base completely chilled when it goes into the canister and then to layer ice and rock or ice cream salt alternately until the tub is full. Table or Kosher salt doesn't seem to do the job. Plug it in and off you go. During the churn time you may have to add more ice and salt, but you should be able to churn a gallon in 30-45 minutes. It can be served right away but is better if transferred to another container and allowed to "ripen" in the freezer for another hour. Homemade ice cream is my go-to contribution at potlucks and Holiday feasts.
My parents had one of these manual ice cream churns when I was growing up (in the 2000's)! Definitely not as OLD as the one featured here, but the tech definitely did/does work. The ratios are somewhat different from an electronic modern gadget now, cuz of the metal and wood and amount of time involved in churning, but this is definitely a blast from MY past to see here
PS: Also, not sure why they added water. We always just added ice and salt. The bucket, as I understand it, should be 'leaky' so the melting ice drains and you can top up the ice as you go.
i feel the egg grader would move a lot smoother with a bit of oil on the hinges maybe because its older it hangs up easier, so maybe a clean and some oil on the hinges and it would work even better
#4 The concept works, and we used it as late as the early 1970s. My Father probably used more calories turning the crank than he got from the ice cream. so it qualified as a workout as well. I would enjoy seeing a machine from that era that does work well enough to make ice cream tested.
I own 2 of the ice cream makers. One I bought in the late 70s when I left home for my first house and the other is the one my parents got as a wedding present in the 50s. I got it when we sold their house after they passed. They both still work. It helps if you pre freeze the cannister and pre mix the ice and rock salt.
I had a similar kind of ice cream making machine when I was a kid and though not as old as that one (probably late 80's, early 90's), the concept was the same. Surrounding it was ice and rock salt to keep it very cold while mixing.
Salt raises the freezing point of water, which means it melts the ice without lowering its temperature, allowing you to get more surface area around your container, which in turn chills everything faster.
Hand churned ice-cream is the best ever. The hole in the bottom of the wooden barrel is for the water to drain out. Usually churned outside for this reason. A significant amount of salt should be added to the ice, usually crystal salt is better. The ice-cream mixture is also usually thicker than the mixture you used. Done correctly, this ice-cream is usually hard and keeps for a long time if left in the barrel in the salted ice. In the Caribbean, hand churned ice-cream is nostalgic and prized. There is also an electric version however the ice-cream normally comes out softer as the motor stops as soon as there is some force.
It would have made the video a lot shorter but I'd have laughed so hard if Jamie had just moved onto the next gadget when Barry said he didn't want to weigh any eggs. 🤣🤣
I love all the other comments about using this as a kid. We never had much ice cream until we went in the summer to Rhode Island and my granddad made it and we helped churn. I'm not convinced that the custard they used to make the ice cream was right. They do work, but obviously this is a very old one that hasn't been kept up. So happy to see this. On another note, several years ago these became popular in boutique ice cream shops.
When I was growing up, we had a ice cream maker like this one. I don't think it was by that company, but it was a wooden bucket with the hand crank and everything. We made ice cream with it a few times in my childhood (circa 2000) and it turned out beautifully. If the cylinder didn't have the hole in it there would have been ice cream. My older sister bought a version from the 60's, and it is made from plastic and foam and it is pink, but the moving parts are pretty much the same. What you have is a non-functional display piece.
I'm really surprised that you didn't recognize the ice cream churn right away! We had something like it when I was a kid, but a bit smaller. They work well ime, but maybe one key tip is that at least when we used it, we didn't churn constantly, rather intermittently to allow the cream to stay in contact with the cold for some period of time.
We had a hand-churned ice cream maker when I was a kid. Firstly, it takes ROCK salt, not table salt. And when we made it, it took a 30-minute shift from each of four kids to get something kinda like a soft-serve. That ice cream scoop was never gonna be it. 🤣
I love antique gadgets, and these were a delight, although the ice cream churn had a distinctly menacing look about it. The engineering on some of these is extremely clever, in particular the wine corker - simple, excellently made and, at least in Barry's hands, effective. Sometimes you don't need brute force, Ben. It's a comfortable watch, too, with an easy, intimate feel to it. The very best videos (apart from the travel ones - I'm loving the USA series, and go back to the Alps on a regular basis) are the ones with a simple format, a bit of informative discussion and a lot of friendly banter. This one hits all the marks for me. I don't know whether there was a live audience for this one, but if there was, then this is exactly the way to do it.
@SortedFood it was in really good shape but I have a feeling it would have worked about as good as your did lol. We had a really nice butter churn and wooden presses for butter.
My grandmother had the same chakli -sev maker even the same color. chakli Sacha as we call it . She would use it to make delicious chakli and sev during Diwali. We would eat them when they were still warm. Thank you for bringing back such happy memories.
As a kid we made ice cream in a churn just like that one. We used to get fresh ripe peaches straight off the trees and add cream, milk, sugar and lots of cut-up peaches and then sit on the back porch passing it around turning the crank until we got tired and then passing it on. Best ice cream ever! You put salt and ice in the outer ring, and the salt melts the ice causing the cold to transfer faster.
Oh the memories on the ice cream maker! Grandma had the best recipe! She would send all us cousins outside to do the churning! Have to use rock salt! Thank you for showcasing this gadget, even though it was not a good result for you. Such happy times as a kid! The newer ones I have tried have never had the same taste or charm!
When I was a kid in the 80s our neighbors were an older retired couple and once per year in the summertime he would pull it out and make ice cream for all the kids. He would do vanilla and it was so good. Brings back some fun memories.
Guys, the ice and salt method only works when it's JUST ICE AND SALT!!! No liquid water added! Jesus Christ, did all of you get the chalk in physics class?
Yeah, WTF was up with the water? Also, totally the wrong type of salt. You would think at least somebody there would know how a basic ice cream maker works.
Honestly they did the ice cream all wronf . We had the same one growing up. You need rock salt and Ice and do not add water. But loved watching them try
Every year we made ice cream in my classroom as an end of the year project. We never added water just ice cubes and rock salt. Also our bucket wasn’t wood but plastic. I did this for 30 years and the kids loved it. You paid for the name of the manufacturer.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Watching them try to figure out the ice cream machine makes me feel very old. When I was a kid that is the kind of machine we had. It, of course, didn't look 100 years old. It was a circa 1950s style. The chunk ice and the rock salt went in the outside and the custard in the bucket. My dad would put a blanket over the top to keep it all cold and sit on the back porch and crank. We all took turns. In the 70s they replaced it with a unit that looked exactly the same except it was an electric crank on top.
I still have and use one
My family did the same. Best ice cream ever. Too bad it didn't work for them
I just left the same comment =) this was a special occasion thing for us when we went to visit my mammie & granddad... otherwise we just went to Dairy 👑
I did too, but in the 90s. It was a newer version of the same functionality. We didn’t do it often with how long it took to use, so it was always a treat.
I had completely forgotten that my family had an ice cream machine like that when I was a kid, but I recognized it immediately when it appeared on screen. Thanks for bringing back some lost memories.
Barry - I think I might take this home. I could actually use it.
Also Barry - Best left in the past. Nobody needs this anymore.
Yeah it's a little ridiculous too because I don't know if they missed the memo but they still make these brand new because people still use them😅 they were never used commercially. It's strictly for evaluating birds and eggs being shown and for baking
When discussing price in these videos, I think it'd be really interesting to not just talk CURRENT price, but also the original prices these items went for (if the info is available). Inflation is crazy, and I think the original price tags would give a much better insight into their usefulness.
That being said, another wonderful video. Always fun to learn something new! My favourite has got to be the sev press!
If original retail price isn't available, reversing the current price to the manufacture date and going "well we paid 23.99, which is the equivalent of 1.83 in 1950" might work as well. Since modern prices for antiques are usually higher than what you would've paid back then, you can then start to guess at what the original price might have ben.
O would like to see the original price in then pounds, the original price in current pounds, and the cost of the item that does the equivalent job (if there still is one).
honestly only really helpful if they normalize to the sandwich index. New price, old price, value in terms of number of sandwiches of specified quality
Translating prices back is really really difficult. Just using inflation is not representative, there is purchase power parity, different amounts of income allocated to rent, food etc., so a different amount of disposable income, the rabbit hole goes deep.
The issue is that things were made to last.
To illustrate, we had an ice cream churn exactly like that. It may still exist. It was originally bought by my grandparents in the 30s. There is no way it cost the same in the 70s. So what price do you use?
Thanks for including the chakli press. We call it a "sorya" in Marathi language. My father is from south India and his side of the family makes murukku with this press. Yes, we still use this press but in a more modern, stainless steel form. For Diwali, this comes out from hibernation to make, sev, chakli, murukku, you name it! But we prefer adding all spices or flavouring in the batter rather than sprinkling it on top after frying. Lotsa love from Mumbai ❤
❤
With these barrel churners you have to use rock salt. Table salt will melt the ice too quickly. Rock salt will help create the slush that you need to keep the bucket cold.
I caught that too.
Ditto
I have used a modern version of this with table salt and it worked just fine. the only issue was the quantity of salt used. At the point of last using it, it took 4 pounds approximately to provide ice cream of specific texture.
100%
Just 20 years ago I used to see these everywhere when I went camping as a scout and they worked 100%. It's all about both the mix and the integrity of the device. This one was obviously far past its usage point, and the rock salt is key to make sure the heat exchange works at the correct rate.
type of salt doesn't matter, even if the ice melts faster it is still the same temperature.
you guys could honestly do a collab with the repair shop at this point with all the antique gadgets you have that need a bit of sprucing up, loved how barry got the corking device, you might need to change his stats for the intro of pass it on 😂
I'm thinking a Sorted Museum with a video of each item!
Totally agree the Ice cream maker deserves it!
It’s way past time to change Barry’s pass it on stats.
those antique restoration channels would be brilliant
Love the repair shop!
Coopers do an amazing job making watertight barrels. But with an old & dry one like that, it should've been soaked at least overnight so the wood could swell & make the joints watertight again. Making barrels is wonderful to watch & if you ever get the chance to watch, it's well worth it.
That ice-cream machine could be cleaned up & re-tin plated (there are still a couple of places in the UK that do it. I occasionally get some old copper pans re-tinned). But I'd just keep that one for display.🍦
Yeah, the bucket itself is easy enough to fix, but the interior container needs "welding" of some fashion to make it properly water tight. I think the issue was more that there was clearly some mixing of the external saltwater mix and the internal ice cream mix. It was never going to work if they're actually mixing together, even through small holes.
you can buy new internal cannisters.. the crank mechanism and the bucket seemed intact enough, though as you said, the bucket should have been soaked to make it tight again.
You could even get it copper plated
I think you actually want the water to leak out in this case. We're trying to keep just the ice and salt inside. Any buildup of water wouldn't be as cold as the salted ice.
@@russb24 No you don't. The water is absolutely necessary to get proper results. The water would be as cold. That's the point of the salt, to keep the sub zero water liquid.
We still have manual ice cream churns in the US. In my kindergarten class, we used a churn to make ice cream and it worked great. The churn you have is broken. You do need to use rock salt and lots of ice; pack the bucket with ice, then add salt and churn. The salt works with because of the freezing point depression principle. The salt prevents water from freezing at 0 degrees and a colder temp of -10 will freeze the saline mixture so that is why it helps roads from freezing up.
My parents' friends had one that they'd bring out for parties when we'd all go over there for dinner and stuff every couple months. They'd set everything up and then all us kids would take turns turning the crank to make ice cream, as a way to keep us busy and out of their hair. :)
All I know about classic ice cream churns is from the Anne of Green Gables musical
I grew up on that kind of ice cream! But their purchase was strictly "for show only". LOL
They need way more salt, too. The salt lowers the freezing point of the water, which causes the ice to phase-change from solid to liquid. But it still takes energy to melt the ice, so it draws that energy from its surroundings, in the form of heat. It takes the heat out of the cream mixture to melt the ice. Thermodynamics is fun!
It was very strange seeing them pour water into that (as someone who grew up seeing that kind of ice cream churn frequently) instead of just ice and definitely didn't look like the right salt (and you know, no one is using them inside). Best day of conceptual physics class in high school was using one and getting the salt/ice lesson. Should have been easy getting the proper instructions given how common they still are here.
In answer to Jamie's question at 17:03 The salt decreases the temperature at which the ice melts, which means the ice absorbs its latent heat of fusion from its surroundings. In absorbing that energy, it reduces the temperature around it.
Interesting..... thank you!
It's also helpful to think about it in terms of how much contact the cold stuff (the ice) has with the thing you want to get cold (the container). Ice is solid, and so there are lots of pockets of air between the cubes. The ice therefore leaves lots of surface area for the container that is not touching the ice, and is touching only the pockets of not-so-cold air in between the ice cubes.
Adding rock salt produces water that is as cold as ice, but is liquid. The 'frozen' (but still liquid) water can come into full contact with the surface of the container without leaving any empty space, so it cools down the container much faster than solid ice can.
A lot of it has to do specifically with the phase change. Changing phase between solid and liquid takes a tremendous amount of energy, just like changing between liquid and gas. Think about boiling water. When you boil a pot, it doesn't all flash to steam once you get to boiling temperature. You have to keep pumping heat energy in to turn more water into water vapor. That phase change pulls a ton of heat out of the water, taking a bunch of energy with it. (This is also why sweating cools you down.) In this case, we want to encourage that phase change at a lower temperature so that it pulls a ton of heat energy out of the ice cream mixture to freeze it faster.
Science is sciencing 😁
@@SortedFood you have to add a lot more salt than you did in the video - if you add enough it can get down to -21C
"It's just a gentle caress and a slow push".. a lesson for life.
17:18 to answer the question, salt both raises the boiling point and lowers the freezing point of water. So when you put it on roads, you're making it melt because it's new freezing temperature is lower than the ambient air temperature. Similarly, the salt will cause the ice around the cream to melt into a slush. What this does is create the perfect environment to allow the icecream base to thicken and "freeze" before the ice melts completely. Essentially, despite the ice "melting" due to the salt, it actually makes a colder environment than just plain ice
Should maybe clarify. It does not significantly reduce the temperature of the ice**, but does significantly reduce the temperature of the water. As the water, a liquid, has a better and larger surface area for conduction, thereby absorbing more of the creams heat and cooling it faster.
** there is actually a drop in the temperature of the ice, due to freezing point depression (melting is an endothermic reaction), however it is not the main driver of transferring the heat out of the cream.
@Dibs1978 you are correct. It is the salt ions getting between the water molecules and disrupting the formation of crystal lattices that causes the lower freezing point.
Watching the boys figure out the ice cream bucket is amazing! I grew up using one of these with my grandparents and all the cousins would take turns churning. The leak is on purpose, not a "failure in the cooperage," but allows the melted ice to drain out. Haven't got to the end yet, but on first glance, you need a lot more ice than that!
Oh dear, there was a hole in your inner bucket! If you can get it cleaned up and welded shut, you'll have an excellent ice cream bucket! It's a great 4th of July *outside* activity
Those type looking models still exist. Though more modern looking
Yes, agreed. We had one that was passed down from generations and still works great today. It is supposed to leak, we always cranked it over a drain outside. You have to use rock salt and keep adding ice as it melts. Too bad theirs had a hole in it because it truly makes the best icecream in a way that is a hard to find today. I think it desserves a redemption video
"Yeah but we don't need it any more so left in the past" says the person who literally just said he'll take it home to use if it's going! 🤣🤣
F-ing exactly
He took it home because he's a nerd not because it's worth the average person having 😂
@ except they literally talked about the resurgence of its use because of his exact home chicken situation.
@@JacobGrippenMusicYes but there are better modern scales that can do it
Well, since no one needs it, no one will notice it migrating to Barry's kitchen.
Need to issue you boys with some PPE for these episodes. The way that Ben tests dangerous gadgets, it's a miracle he has full use of his hands
Ben talked about "squeezing" the cork smaller so it could go back in. Fun fact! One material property of cork is that it has a Poisson ratio of near 0, which means that when you squish it in one direction, the other dimension doesn't change. So pressing down on it doesn't cause it to expand side to side. Such a unique and useful property!
I found it fascinating when I learned that a sparkling wine cork starts as a normal cylinder and gets that bulbous top from pressure. Fun!
They tested used corks, I wonder if virgin corks would have been easier.
I think that if they boiled the corks first, it might have been easier?
With a different manual machine I have seen in Spain, the new corks I think were soaked in water a bit
@@bruceharlick3322 This has absolutely blown my mind, thank you for sharing it!
I'm not too sure why you added water to the Ice Cream machine. The ice needs to melt by taking heat from the center canister, not from water added to it. We always added a layer of ice, then rock salt (not table salt), then repeated that for 4-5 layers until you were well over the top of the canister. Then keep adding more ice/salt and draining the water periodically as it churns. You never seemed to have enough ice in the bucket, so it's not surprising it didn't freeze. It also helps to have blanket around the bucket to keep it insulated. As others have said, I feel really old now because we were still using a hand crank one, very similar to this one, wooden bucket and cast iron crank, well into the 90s. Only rich people could afford the electric ones.
My family still uses one of these at family gatherings and special events. As well as the amount of ice and type of salt I'm wonder how fast they were cranking, we've always found that going slow gives the ice crystals more time to form and gets the custard to freeze better.
Every one took turns cranking.😅
I LOVE the antique gadget videos. Whether they work or not, it's just SO interesting to see how people used to do things before modern technology.
Totally agree!
The wood of the ice cream maker’s outer bucket tends to shrink between uses. Soaking it with water the day before use will make the wood swell and keep it from leaking. I use mine every summer! All you need is ice & rock salt, but do not overfill the ice/salt chamber or you will end up with salty ice cream. Enjoy 🍦
This ice cream churn is exactly like the one I used as a child. Before electric churns. Use Rock salt not table salt. Makes perfect ice cream everytime.
Yep, we took turns cranking it.
I had the electric one as a kid, and my grandparents had the hand-crank one. My grandfather ALSO had a corded drill that had the dial on it to set speeds, and it could go QUITE slow. Take off the handle, put the drill in it's place and voila - he had and electric-manual ice cream maker!
The rock salt is completely critical
Salt is salt. Once it dissolves into the water it makes absolutely no difference whether you used rock salt or refined table salt.
My experience, too. Loved summer peach ice cream.
My aunt and uncle had one of those ice cream makers. One of my favorite memories is visiting them in the mid 90s at their house at the beach in the summer and having homemade pineapple ice cream. The kids took turns cranking, you know, for fun (definitely not so the adults didn't have to do all that work). I am very nostalgic about it, but am super grateful that now I can make my pineapple ice cream in an electric gadget.
I'm really going to need that pineapple ice cream recipe please 🙏
Do you make pineapple jam first? Can I use tinned pineapple? How do you stop the cream from curdling?
Should i just freeze pineapple, blend it into sorbet, and accept that pineapple ice cream is a myth? 😅
I wasn’t strong enough to crank ours so dad had me sit on the churn to hold it down while he cranked
"There's a hole in my bucket, dear Liza, dear Liza, there's a hole in my bucket, dear Liza, a hole" Thanks, that's now gonna be stuck in my head all day! 😂😂 Love these videos!
I'm glad I wasn't the only one who also started singing that 😂
I can't believe they had no clue about the ice cream freezer 😂 when I was a kid it was my job to anchor the bucket. You put a folded towel on the top and sit on it to hold it steady. My favorite was fresh peach 🍑
Mine, too...wuth freshly picked peaches fresh from the trees in the yard
From my wine making days, you were supposed to sterilise then warm/soften the cork in hot water before using the re-corker, so that it slipped in easily. 🍾🍷
I still have a manual corker for making wine too... it's got a longer lever to push the cork down so it requires less force on the cork. Much easier to operate
My grandmother used to soak the corks in wine and light brown sugar before using them
The one they have looks like it should be used with a soft mallet. I believe with this style the cork was driven in with wood or a leather padded mallet.
I grew up in a major wine region and saw all sorts of tools in school when we were learning about wine and the wine industry.
We used to steam the corks for a few minutes - same basic concept. Basically get steam ready, toss in 5 corks, then fill 5 bottles, then cork them. Just soft enough to squeeze, but not too over saturated. 5-5-5 was a good time/product ratio for what I was using and my speed of doing it.
The Corker was missing second component. There was also a clamp/Guide that held it to the neck of the bottle. Also older bottles used a different profile on the neck and going by the compression needed a slightly smaller or most likely softer cork. I would imagine they would have been steamed or boiled to sterilise them pre fitment allowing them to open up a bit.
So happy you listened to the viewers and removed the audience audio
They're going back and forth with it I believe. Some videos have a live audience and others don't.
The sev chakli is something we still have at home. Me n my mum use it in to this day to make different sizes and types of Sev. The key method is to press it with constant pressure and move your arms in a spiral to make sure the sev does not clump together in the oil. Hope this helps!😅😅
So i wanted to thank you guys so much for always including subtitles. I dont hear well and sometimes have problems with accents so its really appreciated!
I grew up in the 90s/early 2000s using an ancient ice cream maker just like that. It was the kids' responsibility to churn the ice cream for the 4th of July. Outside on the grass to keep water from getting everywhere.
We did this too!!!!
Heres a new concept for you guys!
Restaurant Challenge:
Since you guys have the new studio with space to seat and host people you should have your Patrons come in for a Restaurant experience.
You could have either Ben or Kush be the head chef and have the normals on different stations, and then you can really see which norm is the true sous chef!
I think it'd be fun to see the guys under that restaurant pressure, especially when they're cooking for a slew of third party judges! 😊
We still use these ice cream churns in the southern USA. You need ice cream salt which is much coarser. It is a good device to keep the kids busy at family picnics as they take turns churning. Modern ones have a motor to do the churning.
i saw it and was so excited to see an old ice cream maker we used this when I was a kid and I am not that old.
Same in the northern states too, though now they have plastic buckets.
I have always loved these glimpse to the past videos. It makes me apriciate modern kitchen gadgets more. I have seen the icecream churner before, but never seen it been used.
On another note. This video is alot better now that the audience isnt a part of it. Makes it more engaging as a viewer.
I love these episodes. My job every 4th of July was to sit on top of my grandparents' hand crank churn. That was always the best strawberry ice cream, too. You really had to work for it.
Same and same, except my grandparents made peach ice cream.
Im 40 from the southern US, and as a kid my grandparents would make ice cream for social gatherings with one of those. All of us kids would take our turn cranking it for what seemed like forever. The ice cream was really good, though.
Surprised Ebbers didn't know the ice cream maker. I still use one during the summer; particularly July 4th (USA). Tips for use... Use large cube ice and rock salt (large crystals) in three layers. Fill up to just below lid. Put towel over top to retain coldness. Add a layer of ice and salt every 15 minutes. It is messy as the ice will melt and should come out a hole in the side near the bottom. Once it gets to soft-serve (30 minutes of churning), I typically turn into a container and throw into the freezer for 30 minutes. But it is good straight out of the container. BTW - New ones are $300-$600 USD.
Where are you shopping? Brand new motorized ones like this are like $40. Hand crank ones are like $80.
Surprised as well
@@arcanescroll Made in China are less than $100, but the made in USA Lehman's are around $500. If you would like a motorized one, they are available with a hit-and-miss John Deere engine for the low low price of $9,990 for a two bucket model.
@@jaytalbot1146 yep, thought so. Those are assembled in America from parts made in China, no difference except that you don't know how to spend your money.
@@arcanescroll Your right for the smaller ones with pine tubs. I have a 30yr old White 8qt Oak Tubcc. The closest one I could find is the Lehman brand which are $300-$500.
The way you explain things is unmatched!
“I might actually have a use for this” Barry, two seconds before he claims the egg scale needs to be left in the past
Classic Baz 😆
@@SortedFoodf-ing right
One hour before he walks off with it.
Ben be so upset that Barry could do it and he couldn't was worth watching this video and definitely worth the like.
Ive used that egg grader at my aunt's farm. 1960's Canada
Oh amazing! We bet this was a big throwback for you 😆
@@SortedFoodHow much did the scale cost? Why wasn’t it mentioned as with the other gadgets? Just curious!
@@EllieInCaracas No idea for theirs, but I found a similar one on Amazon for 82$... so maybe they hid it out of shame?
They were about $25 20 years ago
As soon as they pulled it out I got so excited. I can remember sitting on my grandmother's porch as a little girl in Kentucky hand cranking one of those..The best banana nut ice cream.ever. probably better because of the effort
You're also using the wrong kind of salt for the ice cream maker. We had one growing up, and you need to use rock salt. It's best to do layers of ice and rock salt, and you'll probably have to top off both during the churning. If you want to take an antique and make it high-tech, you can attach a drill to the crank shaft instead of the handle and bring some modern power to the process :)
Oh the ice cream churn brings back so many memories!! When my family when to my grandparents house for a holiday we would always make ice cream in a churn similar to this. The adult would set up the ice cream, put the ice in and put blankets on top. Us kids would take turns sitting on the blanket to prevent the ice from coming out at the adults cranked. It was a whole event where everyone got involved and made the best ice cream!! Wish ya'll had a better experience with it!
The ice cream churn is actually a super fun thing for get together. Growing up my grandparents had one and during family get togethers we would all go outside and the kids would take turns mixing the ice cream. It makes such a delicious ice cream, surely tasting better because we put all the effort in. I'd recommend it, its great for family get togethers. Especially if kids are around.
What a wonderful memory!
I love these episodes! Seeing the thoughts of how they work, then the actual function, so fun!
Also, loved that it was just them and not the audience ❤
For hand turned ice cream it's a few spoonfuls of extremely course salt on the ice. Not two cups of fine salt. Ice temperature drops as it melts from the solid to liquid phase change. The temperature need to slowly ramp down over a hour not crash then rise quickly above freezing. Your machine is worth refurbishing. The barrel simply needs to be soaked in a sink for a few days to rehydrate & oiled after drying. The drum/internals needs to be sandblasted with walnut shell media. After blasting a skilled welder could then patch any holes in the drum. Finally coat the drum/components with coconut oil, & dry in 150C oven. To use the machine properly after filling the drum with cream mixture. Stuff the barrel with crushed ice & a little rock salt(do not add water). Spin the drum every ten minutes for 30ish seconds. When the mixture starts to feel like stirring greek yogurt add more crushed ice & salt. Then simply spin the drum at a moderate rate until it becomes difficult to turn. In the south this job is often delegated to a group of children motivated by icecream. turning it into a game of tag with the kid cranking being safe is extremely fun way to burn off energy. Their pure chaos on the crank actually makes better icecream^_^ . PS Brown sugar vanilla bean blueberry soft serve is undescribably delicious. Top simply with fragments of fried brown sugar pecan crepe. Cheers
Great info!! Hope they see and use it!
I grew up with an ice cream maker just like that. It was so much fun taking turns cranking. You have to keep adding ice in the bucket, not letting it just turn to water. It usually took 15-20 minutes. It did come out as soft serve (not liquid 😂).
My mom sold eggs and I used that first gadget many times in the 1980s! An unusually heavy weight usually meant a double yolk inside.
My parents had a wooden ice cream churner with an electric adapter back in the 1970s and 80s. It was such an anticipation to wait for ice cream to be ready.
12:16 Seeing Ben loving wine so much and getting flustered is priceless. 🤣🤣🤣🤣
I think he would have taken that gadget home if he was as good at operating it as Barry
Interesting nostalgia, Kristinwright. When I was growing up, nearly every home had an ice cream maker like this one. When the iceman would come around with the ice for our ice box, about once a week we'd purchase an extra block for our ice cream churn. Ours didn't leak like the one you used so the results were more encouraging. But it was still a lot of work. And we'd all have a go at it.
I LOVE these videos!!! I was a child in the '70s, and distinctly remember an ice cream maker similar to this. We'd sit on the back porch in scorching SoCal weather and churn until we got our ice cream. It was fun!
This is the Sorted that I love. A kitchen, you guys and us at the other side of the screen, no one else. It works and it feels completely different than whe you have an audience, you might not notice it, but it makes you lose that "soul" that makes you guys different and special.
My grandparents had an ice cream bucket like that but it had an electric crank. Not only was this bucket too old and broken but they did it wrong. Not enough ice and the wrong type of salt. It needs to be rock salt. The same stuff that is used outside. It also needs to be layered. A layer of ice, then a heavy layer of salt. Repeat so that there are at least 4 to 5 layers in the bucket. The salt layers need to be at least a couple of cups per layer. As it melts more needs to be added.
My family churned ice cream in a similar hand cranked machine until the mid 1960s in North Carolina. The addition of an electric motor was a Godsend to the men in the family that had cranked for an hour previously.
I am from NC, too. We still use ours. Our can is not as corroded as the one on screen, but it has had good cleaning and upkeep
My grandmother had the wooden crank ice cream maker just like that . Probably from the 40s or 50s .... In the mid seventies, all us grand kids took turns during summer holidays cranking the handles on her front porch. The bigger kids cranking the handle. As the ice cream thickened the smaller cousins would take turns sitting on the top to keep it from walking across the porch. .... I'm sure it was for the grown up have giving us a treat and half keeping us busy in the shade on a warm summer day. She later got a plastic one driven by an electric motor. It tasted the same but it wasn't the same experience.
I'm 26 and I grew up using that exact egg scale with my grandmother and great grandmother on the family farm when I was very young! It was from the 1940s or 1950s but still works to this day. Now it's in my kitchen on a shelf; I don't use it anymore because I don't have any chickens, but I love having it to remember my family's history.
14:44 oh I know what this is! I've used one before! It's an ice cream maker. You put layers of rock salt and ice in the outer chamber and you churn the inner chamber
When I saw the ice cream maker I instantly got so excited because I flashed back to sitting under a tree with my brother, parents, and grandparents waiting for the ice cream to get churned enough to eat =) It was the heat of the summer in Oklahoma and my brother and I took turns sitting in the crossbar of the crank to keep it down while the ice chilled our backsides... lol
I bet if they had put plastic bags inside the bucket and the cream containers it would turn out 10x´s better!!!
Love a good gadget show, antique ones even more so.
Enjoy 🙌
@@SortedFood I did, great episode.
I just love how much content you all churn out. I'm always happy to see a new video even if I feel like I just watched one. Also nice imagining a world before plastic (even though it's been so useful, there's nothing like metal tools).
Cheers, These always make Monday a bit better
Love the new format with no crowd.
Not sure what they did wrong, but those ice cream machines do work! Here in New England if you are of a certain age (I'm 55) you probably got to use one in school as part of a "fun day" of some kind. You can also still buy them- with a crank or an electric motor!
On second thought, I know EXACTLY what they did wrong- they used "table" salt, not "rock" salt (aka "road" salt)!!
Both electric and hand crank machines are still available to buy. I grew up with this type of ice cream. We would use rock salt mixed with the ice to make it. We took turns as a family to hand crank it, starting with the youngest and up to dad. You crank it until it’s too hard to crank anymore.
I have a vintage Presto ice cream machine that looks basically the same as yours, but the outer tub is made of plastic (no leaks) and the ice cream canister is stainless steel while the paddle is stainless steel and plastic. It's got a small electric motor attached to the cross piece that does the churning. The secret to making it work is to have the custard base completely chilled when it goes into the canister and then to layer ice and rock or ice cream salt alternately until the tub is full. Table or Kosher salt doesn't seem to do the job. Plug it in and off you go. During the churn time you may have to add more ice and salt, but you should be able to churn a gallon in 30-45 minutes. It can be served right away but is better if transferred to another container and allowed to "ripen" in the freezer for another hour. Homemade ice cream is my go-to contribution at potlucks and Holiday feasts.
My parents had one of these manual ice cream churns when I was growing up (in the 2000's)! Definitely not as OLD as the one featured here, but the tech definitely did/does work. The ratios are somewhat different from an electronic modern gadget now, cuz of the metal and wood and amount of time involved in churning, but this is definitely a blast from MY past to see here
PS: Also, not sure why they added water. We always just added ice and salt. The bucket, as I understand it, should be 'leaky' so the melting ice drains and you can top up the ice as you go.
Barry logic: 'I could take that home and might have a use for it.'
Also Barry : 'Yea but we don't need it anymore so left in the past.'
i feel the egg grader would move a lot smoother with a bit of oil on the hinges
maybe because its older it hangs up easier, so maybe a clean and some oil on the hinges and it would work even better
Yes. It should move freely and that one was stiff. They work wonderfully if they are properly oiled.
#4 The concept works, and we used it as late as the early 1970s. My Father probably used more calories turning the crank than he got from the ice cream. so it qualified as a workout as well. I would enjoy seeing a machine from that era that does work well enough to make ice cream tested.
I can't get over the fact that Ben knows the term "cooperage" but was utterly baffled by the ice cream maker itself!
I own 2 of the ice cream makers. One I bought in the late 70s when I left home for my first house and the other is the one my parents got as a wedding present in the 50s. I got it when we sold their house after they passed. They both still work. It helps if you pre freeze the cannister and pre mix the ice and rock salt.
I had a similar kind of ice cream making machine when I was a kid and though not as old as that one (probably late 80's, early 90's), the concept was the same. Surrounding it was ice and rock salt to keep it very cold while mixing.
Salt raises the freezing point of water, which means it melts the ice without lowering its temperature, allowing you to get more surface area around your container, which in turn chills everything faster.
Calibrate the scale, put some graphite on the mechanism so it works well. My own is quite handy. 👍
Hand churned ice-cream is the best ever. The hole in the bottom of the wooden barrel is for the water to drain out. Usually churned outside for this reason. A significant amount of salt should be added to the ice, usually crystal salt is better. The ice-cream mixture is also usually thicker than the mixture you used. Done correctly, this ice-cream is usually hard and keeps for a long time if left in the barrel in the salted ice. In the Caribbean, hand churned ice-cream is nostalgic and prized. There is also an electric version however the ice-cream normally comes out softer as the motor stops as soon as there is some force.
It would have made the video a lot shorter but I'd have laughed so hard if Jamie had just moved onto the next gadget when Barry said he didn't want to weigh any eggs. 🤣🤣
😂
Following his expert move in the last video that would have been the perfect continuation 😂😂
I love all the other comments about using this as a kid. We never had much ice cream until we went in the summer to Rhode Island and my granddad made it and we helped churn. I'm not convinced that the custard they used to make the ice cream was right. They do work, but obviously this is a very old one that hasn't been kept up. So happy to see this. On another note, several years ago these became popular in boutique ice cream shops.
The dough/batter press reminds me of how funnel cake (a common dessert at American fairs) is made.
I love nothing more than the honesty! "No"! I love it!
When I was a kid, we would make ice cream with one of those crank buckets at summer Girl Scout camp. It was such a treat.
When I was growing up, we had a ice cream maker like this one. I don't think it was by that company, but it was a wooden bucket with the hand crank and everything. We made ice cream with it a few times in my childhood (circa 2000) and it turned out beautifully. If the cylinder didn't have the hole in it there would have been ice cream. My older sister bought a version from the 60's, and it is made from plastic and foam and it is pink, but the moving parts are pretty much the same. What you have is a non-functional display piece.
I'm really surprised that you didn't recognize the ice cream churn right away! We had something like it when I was a kid, but a bit smaller. They work well ime, but maybe one key tip is that at least when we used it, we didn't churn constantly, rather intermittently to allow the cream to stay in contact with the cold for some period of time.
@3:01 yessss! 100% medium eggs or mixed eggs for the best value 🏆 thanks for the shout out guys ❤️
6:36 bloody nice shot mate 😂
We had a hand-churned ice cream maker when I was a kid. Firstly, it takes ROCK salt, not table salt. And when we made it, it took a 30-minute shift from each of four kids to get something kinda like a soft-serve. That ice cream scoop was never gonna be it. 🤣
"Oil up both sides"
"A lesson for life"
Bazzuendo?
I love antique gadgets, and these were a delight, although the ice cream churn had a distinctly menacing look about it. The engineering on some of these is extremely clever, in particular the wine corker - simple, excellently made and, at least in Barry's hands, effective. Sometimes you don't need brute force, Ben.
It's a comfortable watch, too, with an easy, intimate feel to it. The very best videos (apart from the travel ones - I'm loving the USA series, and go back to the Alps on a regular basis) are the ones with a simple format, a bit of informative discussion and a lot of friendly banter. This one hits all the marks for me.
I don't know whether there was a live audience for this one, but if there was, then this is exactly the way to do it.
We had one of those ice-cream makers. My dad was a big antique fan.
Awesome. Did you use it much?
@SortedFood it was in really good shape but I have a feeling it would have worked about as good as your did lol. We had a really nice butter churn and wooden presses for butter.
We had that exact ice cream maker growing up! It was probably handed down from my grandparents, but we used it! It made great ice cream!
19:48 It was never meant to verk
My grandmother had the same chakli -sev maker even the same color. chakli Sacha as we call it . She would use it to make delicious chakli and sev during Diwali. We would eat them when they were still warm. Thank you for bringing back such happy memories.
Yay another gadget of yore video! Perfect for Mondays.
P.S. Apparently, only Jamie can say no to doing things in a video (Hint: Yesterday’s video)
As a kid we made ice cream in a churn just like that one. We used to get fresh ripe peaches straight off the trees and add cream, milk, sugar and lots of cut-up peaches and then sit on the back porch passing it around turning the crank until we got tired and then passing it on. Best ice cream ever! You put salt and ice in the outer ring, and the salt melts the ice causing the cold to transfer faster.
0:39 Can we start calling Barry an abnormal home cook?
Haha..... do you mean this is a good way? 🤔
@ I think it’s up to the individual to decide.
Yes
It is onlt in the best way@@SortedFood
Oh the memories on the ice cream maker! Grandma had the best recipe! She would send all us cousins outside to do the churning! Have to use rock salt! Thank you for showcasing this gadget, even though it was not a good result for you. Such happy times as a kid! The newer ones I have tried have never had the same taste or charm!
My grandfather had a similar ice cream machine when I was little.
When I was a kid in the 80s our neighbors were an older retired couple and once per year in the summertime he would pull it out and make ice cream for all the kids. He would do vanilla and it was so good. Brings back some fun memories.
Guys, the ice and salt method only works when it's JUST ICE AND SALT!!! No liquid water added!
Jesus Christ, did all of you get the chalk in physics class?
Yeah, WTF was up with the water? Also, totally the wrong type of salt. You would think at least somebody there would know how a basic ice cream maker works.
BINGO!
Honestly they did the ice cream all wronf . We had the same one growing up. You need rock salt and Ice and do not add water. But loved watching them try
9:06 Reggie's wife could learn a thing or two
Every year we made ice cream in my classroom as an end of the year project. We never added water just ice cubes and rock salt. Also our bucket wasn’t wood but plastic. I did this for 30 years and the kids loved it. You paid for the name of the manufacturer.