You need to follow White Mountains directions for the amount of salt to mix (5 cups ice to 1 cup salt). it makes a difference in the speed the ice cream freezes as well as the texture. My family has been making ice cream for 70 years and I believe the White Mountain is the best. Mine was made in the USA before the company was sold and the motor locks in place.
Here's a little secret, if you notice when you opened up the icecream machine the bottom was more solid than the top. After putting the ice and salt in I put cold water in 3/4 to the top. The ice only contacts the steel barrel at each ice cube. Water makes contact with the barrel completely around the barrel. It will make icecream faster and more frozen, ready to eat. When you put drinks in a cooler you put the drinks in then ice then water and it will cool the drinks faster and better because the cold water covers more of the can/bottles than just ice.
We bought a hand crank White Mountain wood tub mixer in 1973 and still have it. The crank mechanism and gear head attach with a prong on one side fit d;own on the canister and dasher assembly to be latched in place with a cam clamp over another ear. The canister rotates one direction and the dasher with the wood paddles rotate in the opposite direction while the center of the dasher is made similar to yours rotates the same direction as the canister. We got to where we could make the mixture, pour it in the canister, add ice and salt, crank and have ice cream to eat in 30 to 35 minutes. We would put in some ice then salt then ice then salt them ice then salt while cranking. We made ice cream faster than my father-in-law could with his electric fiberglass tub maker which was heavily frosted on the outside of the tub. He argued that was what froze the ice cream. I still have the wood tub hand crank mixer my parents used even though it will need some repairs to work. Although I will say that cheap and inexpensive are not necessarily the same thing. I have seen a lot of cheap but expensive things.
I'm an old guy, we topped the ice and salt until it was ice cream consistency. Hand crank requires more aerobic exercise, but hey, burning calories before you eat ice cream is not a dumb thing to do! Thanks for the video.
I have had both the White Mountain and the Oster. I decided that the quiet and faster freezing Oster could be bought 5 times to my Chinese White Mountain.. By the way, when your machine quits, remove the motor and fill with ice to the top add salt, and cover with a small rug, or tarp to hold in the cold. It will be solid in 30 minutes.
Having had a White Mountain for over 40 years, (my wife and I have been married for 50) I can tell you that White Mountains last. I don't think you're quite doing it right but maybe you are but let's check first you start loading your freezer with salt then ice. salt then ice, salt then ice and maybe one more salt and ice(4 layers). Next you let it run until the motor starts to really wine (you guys are not using enough salt) but that's when you know that it's done. enjoy your White Mountain we've enjoyed ours for decades. now have fun
my granny had an old hand crank ice cream maker, my dad used to steal it for camping trips. fresh churned icecream in the middle of death valley in august, those were the days.
I grew up on a farm, the oldest of 7 kids. We grew our own beef, pork, chickens and milk. Sundays, after church, Dad would stop & get a block of ice and we'd go home and make ice cream. The youngest child would start cranking, even if Dad had to hold them and move them around while another child cranked. Cause if you didn't crank, you couldn't taste when it was done. When it was ice cream, we would pull the middle out ( and taste), put lid back on with a cork in the hole and cover the container with ice and salt, & let it set up til after lunch. Thanks for provoking this pleasant memory...
We used White Mountain 60 years ago when I was a boy. We started with manual machines when I was younger and switched to electric later in my life. Perhaps the machines have changed, but the electric White Mountain we used was just allowed to run until the motor stalled. That was how we knew the ice cream was ready.
Though the cheaper one may be quieter...it's Direct Drive. The High Mountain is Gear Drive. Gear Drive will Always be noisier. A Gear Drive will also have more power/ Torque when the cream mixture gets thicker. Where as with the Direct Drive ( Oyster) may have some issues as the cream becomes thicker. I have always used the Hand Crank when I was younger...but recently I was given an electric one....haven't used it yet.
When we made ice cream as a kid by hand crank, we would layer ice then salt not just salt on top, the white mountian freezes faster because the paddles sweep the inner surface of the container. we would crank that thing until we could not turn it, what a work out!
I have the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. It has its own compressor so it doesn't require salt and ice. I really like it because I can make several batches without concerns of running out of ice.
the metal gears are what makes the white mountain one a lot louder. metal on metal is much louder than plastic on plastic. At the high speed / low torque side closer to the motor, it's often better to use plastic gears because the higher speed of that part of the gear train makes it potentially much louder. then transition to metal at the low speed / high torque end of the gear train, where you benefit from the metal's extra strength, and since the speed is lower, the extra noise from the metal doesn't make such a huge difference.
One issue for most people is how many times a year will you use it compared to the price of the maker. You have made Icecream several times a year. where I possibly would make it maybe 2 times. So $250 vs $30. I say the lower price. Yes it takes longer but ends up very similar results. When you live on a strict budget time is a cost you can afford.
Back in the day we used to make ice cream, usually at church and discovered that paper milk cartons made great ice. Fill 'em, freeze 'em and the drop them on their sides from about 5 ft onto concrete 1or 2 times and viola!
Just wondering why there was no water when you turned them off? The water is what makes them freeze. The ice makes the water cold. The salt lowers the freezing temp of the water and that is what freezes the ice cream. To make it start freezing faster I always add water up to the hole and then add more ice and salt.
One great way to make even better icecream is to use broken up dry ice in your white mountain icecream machine instead of water ice and rock salt. It will make the smoothest icecream you probably ever had, enjoy.
First: If the dasher is rusting (the inside part) return it. It should not. Second: Homemade ice cream is supposed to be soft. If it’s hard then it was churned too long. We’ve churned ice cream in our family for 60+ years and have never had rusting issues. Have fun and enjoy!
Keep looking, you should be able to find one that's 220v , needs at least 100amp. and this part may be harder to find but, has a few thousand screws holding it together, that should make you both happy.
Kind of knew within about 5 seconds of watching this that you two would choose the yuppie one. . .! Oster may not be as bulletproof, but you could certainly buy to replace a lot of them before you'd approach the price of the other one!
OHHHHHHHHH MY, I DO REMEMBER DOING THIS WHEN I WAS A KID. WE HAD THE ONE WITH THE CRANK AND THE WHOLE FAMILY WOULD HAVE TO TAKE TURNS CRANKING ON IT. IT WAS ONE OF THOSE FAMILY THINGS THAT THEY DON'T DO ANYMORE. MOST OF IT WAS JUST VANILLA ICE CREAM BECAUSE THAT WAS SIMPLE. BOTH OF MY WIVES LIKED TO MAKE ICE CREAM BUT WE HAD THE ELECTRIC ONES. IN UTAH WE WERE ABLE TO GET FROZEN RASPBERRIES AND MADE A LOT OF FREEZER JAM, SO WE WOULD USE THAT TO MAKE RASPBERRY ICE CREAM. IN OREGON WE WOULD PICK A LOT OF BLACKBERRIES AND MAKE JAM WITH THAT SO WHEN MAKING ICE CREAM WE WOULD USE THE BLACKBERRY JAM TO MAKE BLACKBERRY ICE CREAM. THOSE ARE WONDERFUL MEMORIES THAT I WILL ALWAYS HAVE. ESPECIALLY THE ONES FROM MY CHILDHOOD.
many years back when my grandmother made ice cream all of the grand kids had an assignment. in rotations to keep the weep hole open keep the ice level full and add salt sparingly when adding more ice. but most important the young arms to crank the handle. always reserving the bigger ones for the last. and you are correct wiping the sides of the tube is very important. as now being the custodian of this machine ( probably 60 years old d or so) it doesn't get used as much but dose provide many happy memories when it dose. love all you videos. dave. PS curious as to why you didn't insulate more on the outside wall of you bathroom? I realize you used the insulating forms but in this case I would think more is better.
36 year's ago we got a white mountain ice cream maker as a wedding gift it still works great. Ours has a slide lock to secure it. My grandkids love it when I make ice cream.
I'm pretty sure the melting action and the amount of salt added makes it freeze much faster. Obviously the kind of metal that the two containers are made of will effect that too. The spinning also has some affect. Mostly because it makes the ice melt faster.
If your hand crank maker isn't making it hard enough, you need to alter your mix. I grew up making ice cream with a hand crank and it got it plenty hard enough for spooning. It just takes time.
It's freezing faster because it actually wipes the sides well. All the heat has to leave the container through the sides. Ice buildup on the sides will significantly lower the heat transfer and slow down freezing.
Oh you children, hand cranked White Mtn for over 65 years. Maker actually came down from Grandparents, to Parents, to me. I don’t remember when it became my job to crank the ice cream. The thing I noticed is you do not use enough ice, should cover top of canister, hand crank should take about 22 minutes to freeze hard. Keep up the great vids, enjoying your progress.
Was my thoughts too,can hand crank a batch in about 20 minutes or 2-3 kids plenty of ice a little water added and use good salt preferably a rock/ice cream type ! The tall slender White Mtn is the best hands down mines is pushing 35 yrs now an a hand crank type !
there used to be a Ice cream freezer sold the needs not ice or salt, it runs in your freezer with a cord out the gasket to the outlet. so you just fill it and let it run. When it stops making noise (if you can hear it out side the freezer) then it is done. Also made great ice cream
I was surprised by the design change to the White Mountain maker. It used to be that both the electric and manual makers has a slot on one side that you slipped the motor frame into and a notch with a latch that held the other side of the frame in place. It appears that only the manual machines are made with a latch these days.
I don't care for messing with the ice and rock salt, so I picked up a 2 quart Cuisinart. I works fine. The only issue I had is there is a hole in the top for adding ingredients, but they do not include a cover. I put a towel on top to keep the cold in and make it a little more silent. It works rather well.
Bought a white mountain for my dad for Christmas 25 plus years ago threw it out last year made a batch of ice cream every other week I'd say it's WAS top-of-the-line. It was made in America. The one you show as a Twist system for the laching of the motor they used to have a lach that held it down I guess they think they improved it. I've been a subscriber for a couple of years really enjoy your videos keep it up. Thanks from the Bahamas🇧🇸
If you noticed when the WM started the engine torque caused the motor bracket to sit securely in the latch (~22:40). Also wonder why they didn't add more ice for a constant temperature.
It will only stress the glass enough to crack I'd your putting a very cold substance in a very hot jar. Now with age and time the variables are slightly less pronounced but with a room temperature jar being filled with cold ice cream the glass has enough time to absorb the temperature difference without a shock causing stress to the glass resulting in cracking. I'm not sure how much it would matter but if you really wanted to, refrigerating the jars to slowly bring the glass evenly to a colder temperature would be better before introducing the ice cream. I used to blow glass for a living and the same goes for cooling it down after working the product.
OK if you are now talking On Grid you first of all have to decide which type of Ice Cream maker you want. I am in the U.K and lived in a water mill s a kid with no mains anything. So I have used the Hand crank version of these. As you say option 1 is what you have? You have to buy or make loads of Ice and buy loads of Salt. Now that you are On Grid that is easier because you can make your own Ice or buy it and keep it in a freezer ready? The second sort you have a unit with a removable bowl which you put into the freezer for a minimum number of hours. At which point you get you mix ready and cool then put the bowl in the machine, The Paddle in the Machine, The Mixture in the Machine, Put the top on and Start. You will get to a level of Ice Cream that you will need to put it in a container and freeze in the freezer if you want a harder Ice Cream? Then you get the 3rd type which is what I would go for A complete self contained unit. The bowl does not require freezing (But it may speed things up a bit)? You put the Bowl. Paddle, Mix in the machine, Put the lid On the Machine, Turn the Machine On. And the Machine lowers the Temperature and Mixes the Mix until it gets to the type of Ice Cream you want at which point you turn it Off and it is ready. Add flavours to any of them at the appropriate time? I like Rum and Raisin but as Alcohol does not freeze I have to wonder about using an expensive one all the alcohol will have evaporated so I would try Rum Flavouring with Smoky sauce and/or caramel to improve the flavour. If friends turn up for Dinner you can set it going whilst the rest of the meal is being prepared and eaten. And of course all can be made then kept in the freezer? But you do need to take it out the correct time to get the consistency you like?
McCormick vanilla is a crime, why bother with organic peppermint if you’re going to use inferior blended vanilla? They should try Nielsen-Massey organic Madagascar bourbon vanilla and it’s made in the USA. FYI Madagascar bourbon is the variety of bean, there’s no bourbon liquor flavor. Other varieties are Mexican and Tahitian which are very bold and flowery respectively. Bold as in overpowering and missing subtle flavors not stronger. They do make double and triple strength vanillas but I’ve never used less in practice. Oh and Mexican vanillas you buy on vacation in Mexico have been known to contain dangerous chemicals, personally I stick to made in USA from Nielsen-Massey.
How funny. My GF is making ice cream right now, eggnog flavor. She got her Cuisinart at the local Goodwill for less than $10, works awesome. A bit noisy so she puts it in the garage.
Why is the "White Mtn" Louder (Hint it's the Metal Planetary GEARS your hearing, the actual motor sound {Ref: to the White Mtn} is a very distance 2nd) then the Oster? Answer: Metal Planetary GEARS. Metal Planetary GEARS are used often when their is a LOAD. Planetary gears, which can supply a lot of SPEED REDUCTION and TORQUE in a small package, have operating characteristics beyond those of fixed-axis gear trains. Planetary gears are made of hardened steel to promote the longest lifetime possible. Many innovative special systems with a planetary gear at their core have already .... made from technical thermoplastics are used for noise reduction, while steel ...
3 Michelin Star chefs compared the machines and they found out that the 20 dollar one is far superior to the higher end ice cream makers from like $250-$1000
metal gears make more noise than plastic or fiberglass resin gears. i would open the lid and add grease and see if it quiets down. The wood on the white mountain looks like South American Pakka wood.
White Mt is really loud, but the motor and gears "sound" sturdy and strong. Plus, it appears to be turning somewhat faster. The real test will be when the mix thickens AND when the tub is full of ice. Of course, that would be a case of diminishing returns. As the ice melts the noise increases?
Any thoughts on getting an ice maker to remove the need to buy ice each time? Could even heavily insulate a storage box for the ice and just use a small counter top unit to then dump into the hopper when full.
One could argue that it wasn't a true test because different ingredients were used for both batches. The preserves added more moisture to the mix whereas the shaved chocolate did not.
Never ever had a Sunbeam product that was worth the price. The fact that it's made in China guarantees that this product will change and not for the better so I wouldn't count on it being a family heirloom or even a hand-me-down. It's what our society has sunken to.
You said it yourself earlier on, the more expensive one has metal gears so of course it is going to be the louder of the two. Really, should have a metal gear on a nylon gear, then if there are any issues, it strips the nylon gear leaving one to be replaced. Two metal gears, any issues, you know have a lot more work on your hands.
The inability to use poisonous mineral greases like moly probably makes metal gears a poor choice. I think I'd prefer the quieter plastic gears if they can be readily and cheaply replaced when needed.
Helical cut gears waste energy as they generate vertical force as well as rotation. The vertical force generates heat. Straight cut gears can also run nearly silent but the tighter clearances also generate heat. Louder gears have more clearance, generate less heat, and can withstand higher torques.
i have the Oster ice cream maker as well. I have noticed it works far better about 50% full. it still takes awhile to harden up, my last batch took about 40 min to ball up inside. i now have an idea to improve it. considering it doesn't scrape the side of the can as well as the White Mountain,
I think the biggest variable between the two makers is RPM. The White Mountain one spins so much faster than the Oster, so the consistency is definitely going to differ.
The rust on the bottom of an ice cream maker does affect the flavor of the product when it rusts through during the process. The salt water comes into the ice cream and …..well you can guess the rest. Nothing much worse than the anticipation of a special ice cream that you have been waiting for and then when you taste it …..ewww….salt. Just FYI. Love you guys.
too many variables for a fair performance test. more salt makes it freeze faster. more sugar and it freezes slower. fruit in one and it's runnier . to be fair, the mixture should be the same in each, and the salt to ice ratio should be the same. as far as build quality, if the cheap one breaks in 7 or 8 years, you already saved enough in the initial purchase to buy a new and improved model.
We made ice cream all the time when I was young at my mom's house with a hand crank ice cream maker and it always got hard not like hard hard but hard way harder than milkshake so it's just a matter of after continue to turn it off and use the right amount of salt okay
You need to follow White Mountains directions for the amount of salt to mix (5 cups ice to 1 cup salt). it makes a difference in the speed the ice cream freezes as well as the texture. My family has been making ice cream for 70 years and I believe the White Mountain is the best. Mine was made in the USA before the company was sold and the motor locks in place.
Here's a little secret, if you notice when you opened up the icecream machine the bottom was more solid than the top.
After putting the ice and salt in I put cold water in 3/4 to the top. The ice only contacts the steel barrel at each ice cube. Water makes contact with the barrel completely around the barrel. It will make icecream faster and more frozen, ready to eat.
When you put drinks in a cooler you put the drinks in then ice then water and it will cool the drinks faster and better because the cold water covers more of the can/bottles than just ice.
We bought a hand crank White Mountain wood tub mixer in 1973 and still have it. The crank mechanism and gear head attach with a prong on one side fit d;own on the canister and dasher assembly to be latched in place with a cam clamp over another ear. The canister rotates one direction and the dasher with the wood paddles rotate in the opposite direction while the center of the dasher is made similar to yours rotates the same direction as the canister. We got to where we could make the mixture, pour it in the canister, add ice and salt, crank and have ice cream to eat in 30 to 35 minutes. We would put in some ice then salt then ice then salt them ice then salt while cranking. We made ice cream faster than my father-in-law could with his electric fiberglass tub maker which was heavily frosted on the outside of the tub. He argued that was what froze the ice cream. I still have the wood tub hand crank mixer my parents used even though it will need some repairs to work. Although I will say that cheap and inexpensive are not necessarily the same thing. I have seen a lot of cheap but expensive things.
I'm an old guy, we topped the ice and salt until it was ice cream consistency. Hand crank requires more aerobic exercise, but hey, burning calories before you eat ice cream is not a dumb thing to do! Thanks for the video.
W Brown We had 7 kids in our family so we took turns.
I have had both the White Mountain and the Oster. I decided that the quiet and faster freezing Oster could be bought 5 times to my Chinese White Mountain.. By the way, when your machine quits, remove the motor and fill with ice to the top add salt, and cover with a small rug, or tarp to hold in the cold. It will be solid in 30 minutes.
I think the fact the White Mountain uses a metal paddle helps it freeze faster too because the paddle gets a lot colder than the plastic one.
Having had a White Mountain for over 40 years, (my wife and I have been married for 50) I can tell you that White Mountains last. I don't think you're quite doing it right but maybe you are but let's check first you start loading your freezer with salt then ice. salt then ice, salt then ice and maybe one more salt and ice(4 layers). Next you let it run until the motor starts to really wine (you guys are not using enough salt) but that's when you know that it's done. enjoy your White Mountain we've enjoyed ours for decades. now have fun
Nah you didn’t just buy both of them to test them, you did it because now you can make double the amount of ice cream 👌😁
We have had a Whte Mountain electric Ice Cream maker for 35 years or so, love it and it is dependable
my granny had an old hand crank ice cream maker, my dad used to steal it for camping trips. fresh churned icecream in the middle of death valley in august, those were the days.
Mud mixer for your drywall yeah lol
I grew up on a farm, the oldest of 7 kids. We grew our own beef, pork, chickens and milk. Sundays, after church, Dad would stop & get a block of ice and we'd go home and make ice cream. The youngest child would start cranking, even if Dad had to hold them and move them around while another child cranked. Cause if you didn't crank, you couldn't taste when it was done. When it was ice cream, we would pull the middle out ( and taste), put lid back on with a cork in the hole and cover the container with ice and salt, & let it set up til after lunch. Thanks for provoking this pleasant memory...
If you wear out an ice cream maker, you're eating too much ice cream. However, Bacon doesn't pose that problem! ;)))
We used White Mountain 60 years ago when I was a boy. We started with manual machines when I was younger and switched to electric later in my life. Perhaps the machines have changed, but the electric White Mountain we used was just allowed to run until the motor stalled. That was how we knew the ice cream was ready.
I was like oh this can’t be a 30 min video about just ice cream, oh how I was wrong haha
Man since I turned 36 ice cream and dairy has been messing my stomick up. It sucks cuz I love ice cream
Though the cheaper one may be quieter...it's Direct Drive. The High Mountain is Gear Drive.
Gear Drive will Always be noisier. A Gear Drive will also have more power/ Torque when the cream mixture gets thicker.
Where as with the Direct Drive ( Oyster) may have some issues as the cream becomes thicker.
I have always used the Hand Crank when I was younger...but recently I was given an electric one....haven't used it yet.
When we made ice cream as a kid by hand crank, we would layer ice then salt not just salt on top, the white mountian freezes faster because the paddles sweep the inner surface of the container. we would crank that thing until we could not turn it, what a work out!
I have the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. It has its own compressor so it doesn't require salt and ice. I really like it because I can make several batches without concerns of running out of ice.
For under $200 you can get one with build in cooling. It won’t make you gallons of ice cream but it’s super easy to use.
the metal gears are what makes the white mountain one a lot louder. metal on metal is much louder than plastic on plastic. At the high speed / low torque side closer to the motor, it's often better to use plastic gears because the higher speed of that part of the gear train makes it potentially much louder. then transition to metal at the low speed / high torque end of the gear train, where you benefit from the metal's extra strength, and since the speed is lower, the extra noise from the metal doesn't make such a huge difference.
Excellent job of stirring up good memories for a lot of viewers.
One issue for most people is how many times a year will you use it compared to the price of the maker. You have made Icecream several times a year. where I possibly would make it maybe 2 times. So $250 vs $30. I say the lower price. Yes it takes longer but ends up very similar results. When you live on a strict budget time is a cost you can afford.
Back in the day we used to make ice cream, usually at church and discovered that paper milk cartons made great ice. Fill 'em, freeze 'em and the drop them on their sides from about 5 ft onto concrete 1or 2 times and viola!
This is so much more fun than Sheetrock mudding😂😂😂 yeah😁😁😁
Just wondering why there was no water when you turned them off? The water is what makes them freeze. The ice makes the water cold. The salt lowers the freezing temp of the water and that is what freezes the ice cream. To make it start freezing faster I always add water up to the hole and then add more ice and salt.
I grew up with my mum teaching me and my sisters how to make ice cream this way. Thanks for bringing some nostalgia into my day.
One great way to make even better icecream is to use broken up dry ice in your white mountain icecream machine instead of water ice and rock salt. It will make the smoothest icecream you probably ever had, enjoy.
First: If the dasher is rusting (the inside part) return it. It should not. Second: Homemade ice cream is supposed to be soft. If it’s hard then it was churned too long. We’ve churned ice cream in our family for 60+ years and have never had rusting issues. Have fun and enjoy!
You can buy 5 Osters for the price of the White Mountain gear noise :). The whole thing should be made of stainless steel.
Keep looking, you should be able to find one that's 220v , needs at least 100amp. and this part may be harder to find but, has a few thousand screws holding it together, that should make you both happy.
You also can use the ice cream maker to make homemade butter
Kind of knew within about 5 seconds of watching this that you two would choose the yuppie one. . .! Oster may not be as bulletproof, but you could certainly buy to replace a lot of them before you'd approach the price of the other one!
Jesse, I believe you could mix dry wall mud with the big mixer!!😉
OHHHHHHHHH MY, I DO REMEMBER DOING THIS WHEN I WAS A KID. WE HAD THE ONE WITH THE CRANK AND THE WHOLE FAMILY WOULD HAVE TO TAKE TURNS CRANKING ON IT. IT WAS ONE OF THOSE FAMILY THINGS THAT THEY DON'T DO ANYMORE. MOST OF IT WAS JUST VANILLA ICE CREAM BECAUSE THAT WAS SIMPLE.
BOTH OF MY WIVES LIKED TO MAKE ICE CREAM BUT WE HAD THE ELECTRIC ONES. IN UTAH WE WERE ABLE TO GET FROZEN RASPBERRIES AND MADE A LOT OF FREEZER JAM, SO WE WOULD USE THAT TO MAKE RASPBERRY ICE CREAM.
IN OREGON WE WOULD PICK A LOT OF BLACKBERRIES AND MAKE JAM WITH THAT SO WHEN MAKING ICE CREAM WE WOULD USE THE BLACKBERRY JAM TO MAKE BLACKBERRY ICE CREAM.
THOSE ARE WONDERFUL MEMORIES THAT I WILL ALWAYS HAVE. ESPECIALLY THE ONES FROM MY CHILDHOOD.
many years back when my grandmother made ice cream all of the grand kids had an assignment. in rotations to keep the weep hole open keep the ice level full and add salt sparingly when adding more ice. but most important the young arms to crank the handle. always reserving the bigger ones for the last. and you are correct wiping the sides of the tube is very important. as now being the custodian of this machine ( probably 60 years old d or so) it doesn't get used as much but dose provide many happy memories when it dose. love all you videos. dave. PS curious as to why you didn't insulate more on the outside wall of you bathroom? I realize you used the insulating forms but in this case I would think more is better.
Cheap probably does the same job as an expensive one,.. All the best from Canada!
36 year's ago we got a white mountain ice cream maker as a wedding gift it still works great. Ours has a slide lock to secure it. My grandkids love it when I make ice cream.
Excellent, fair video!
This video made me very HAPPY
On the White Mt unit, a couple of hardwood wedges could be used to stabilize the motor mounts. Easy-peasy!!
I'm pretty sure the melting action and the amount of salt added makes it freeze much faster. Obviously the kind of metal that the two containers are made of will effect that too. The spinning also has some affect. Mostly because it makes the ice melt faster.
If your hand crank maker isn't making it hard enough, you need to alter your mix. I grew up making ice cream with a hand crank and it got it plenty hard enough for spooning. It just takes time.
I remove the dasher and then use fresh ice and salt and let it sit for 4 to 6 hours to cure or harden, works every time!!!!!!!
An Ice cream maker is essentially a "Scrape Surface Heat Exchanger"
I scream, you scream, we all scream for ice cream.
Nice to see you guys just having some fun!
Cheers from Tokyo!
Homemade ice cream is the best, prefer it over store bought, and its nice to experiment with new flavors
Hankering or craving ......................... are you hankering for pickles to go with that ice cream?
It's freezing faster because it actually wipes the sides well. All the heat has to leave the container through the sides. Ice buildup on the sides will significantly lower the heat transfer and slow down freezing.
I feel like we’re talking about fine wine. The best Idaho ice cream: Huckleberry from McCall.
Oh you children, hand cranked White Mtn for over 65 years. Maker actually came down from Grandparents, to Parents, to me. I don’t remember when it became my job to crank the ice cream. The thing I noticed is you do not use enough ice, should cover top of canister, hand crank should take about 22 minutes to freeze hard. Keep up the great vids, enjoying your progress.
Was my thoughts too,can hand crank a batch in about 20 minutes or 2-3 kids plenty of ice a little water added and use good salt preferably a rock/ice cream type ! The tall slender White Mtn is the best hands down mines is pushing 35 yrs now an a hand crank type !
there used to be a Ice cream freezer sold the needs not ice or salt, it runs in your freezer with a cord out the gasket to the outlet. so you just fill it and let it run. When it stops making noise (if you can hear it out side the freezer) then it is done. Also made great ice cream
I was surprised by the design change to the White Mountain maker. It used to be that both the electric and manual makers has a slot on one side that you slipped the motor frame into and a notch with a latch that held the other side of the frame in place. It appears that only the manual machines are made with a latch these days.
I don't care for messing with the ice and rock salt, so I picked up a 2 quart Cuisinart. I works fine. The only issue I had is there is a hole in the top for adding ingredients, but they do not include a cover. I put a towel on top to keep the cold in and make it a little more silent. It works rather well.
Bought a white mountain for my dad for Christmas 25 plus years ago threw it out last year made a batch of ice cream every other week I'd say it's WAS top-of-the-line. It was made in America. The one you show as a Twist system for the laching of the motor they used to have a lach that held it down I guess they think they improved it. I've been a subscriber for a couple of years really enjoy your videos keep it up. Thanks from the Bahamas🇧🇸
If you noticed when the WM started the engine torque caused the motor bracket to sit securely in the latch (~22:40). Also wonder why they didn't add more ice for a constant temperature.
I'm surprised the glass jars don't crack in the freezer,
It will only stress the glass enough to crack I'd your putting a very cold substance in a very hot jar. Now with age and time the variables are slightly less pronounced but with a room temperature jar being filled with cold ice cream the glass has enough time to absorb the temperature difference without a shock causing stress to the glass resulting in cracking. I'm not sure how much it would matter but if you really wanted to, refrigerating the jars to slowly bring the glass evenly to a colder temperature would be better before introducing the ice cream. I used to blow glass for a living and the same goes for cooling it down after working the product.
Note that they left some head space in each jar so that there was some room for expansion when it freezes.
If you leave room for expansion they will not crack. notice in the Video the jars were not filled to the top
OK if you are now talking On Grid you first of all have to decide which type of Ice Cream maker you want. I am in the U.K and lived in a water mill s a kid with no mains anything. So I have used the Hand crank version of these. As you say option 1 is what you have? You have to buy or make loads of Ice and buy loads of Salt. Now that you are On Grid that is easier because you can make your own Ice or buy it and keep it in a freezer ready? The second sort you have a unit with a removable bowl which you put into the freezer for a minimum number of hours. At which point you get you mix ready and cool then put the bowl in the machine, The Paddle in the Machine, The Mixture in the Machine, Put the top on and Start. You will get to a level of Ice Cream that you will need to put it in a container and freeze in the freezer if you want a harder Ice Cream? Then you get the 3rd type which is what I would go for A complete self contained unit. The bowl does not require freezing (But it may speed things up a bit)? You put the Bowl. Paddle, Mix in the machine, Put the lid On the Machine, Turn the Machine On. And the Machine lowers the Temperature and Mixes the Mix until it gets to the type of Ice Cream you want at which point you turn it Off and it is ready. Add flavours to any of them at the appropriate time? I like Rum and Raisin but as Alcohol does not freeze I have to wonder about using an expensive one all the alcohol will have evaporated so I would try Rum Flavouring with Smoky sauce and/or caramel to improve the flavour. If friends turn up for Dinner you can set it going whilst the rest of the meal is being prepared and eaten. And of course all can be made then kept in the freezer? But you do need to take it out the correct time to get the consistency you like?
McCormick vanilla is a crime, why bother with organic peppermint if you’re going to use inferior blended vanilla? They should try Nielsen-Massey organic Madagascar bourbon vanilla and it’s made in the USA.
FYI Madagascar bourbon is the variety of bean, there’s no bourbon liquor flavor. Other varieties are Mexican and Tahitian which are very bold and flowery respectively. Bold as in overpowering and missing subtle flavors not stronger. They do make double and triple strength vanillas but I’ve never used less in practice. Oh and Mexican vanillas you buy on vacation in Mexico have been known to contain dangerous chemicals, personally I stick to made in USA from Nielsen-Massey.
You can also buy J. R. Watkins Madagascar bourbon vanilla, it is the best in my opinion and is a family owned U. S. company.
How funny. My GF is making ice cream right now, eggnog flavor. She got her Cuisinart at the local Goodwill for less than $10, works awesome. A bit noisy so she puts it in the garage.
Why is the "White Mtn" Louder (Hint it's the Metal Planetary GEARS your hearing, the actual motor sound {Ref: to the White Mtn} is a very distance 2nd) then the Oster?
Answer: Metal Planetary GEARS. Metal Planetary GEARS are used often when their is a LOAD. Planetary gears, which can supply a lot of SPEED REDUCTION and TORQUE in a small package, have operating characteristics beyond those of fixed-axis gear trains. Planetary gears are made of hardened steel to promote the longest lifetime possible.
Many innovative special systems with a planetary gear at their core have already .... made from technical thermoplastics are used for noise reduction, while steel ...
White Mountain does not include the booklet for free!? It charges $50 for their ice cream maker and $200 for the booklet! Come on Jesse!
Blood cholesterol levels are locked on at 250 and rising!
OMG HOW GOOD IS THAT... home made ice cream. YUMMMM... you two sure got the ice cream thing down. AWESOME.
I live alone have never made ice cream normally buy. Yours look great
It's the metal gears that cause the White Mountain to be so loud.
3 Michelin Star chefs compared the machines and they found out that the 20 dollar one is far superior to the higher end ice cream makers from like $250-$1000
metal gears make more noise than plastic or fiberglass resin gears. i would open the lid and add grease and see if it quiets down. The wood on the white mountain looks like South American Pakka wood.
so if you want rust in your icecream you now know what one to get
White Mt is really loud, but the motor and gears "sound" sturdy and strong. Plus, it appears to be turning somewhat faster. The real test will be when the mix thickens AND when the tub is full of ice. Of course, that would be a case of diminishing returns. As the ice melts the noise increases?
Any thoughts on getting an ice maker to remove the need to buy ice each time? Could even heavily insulate a storage box for the ice and just use a small counter top unit to then dump into the hopper when full.
The more ice you get the less creamy.. that is why the expensive one is for less ice more creamy...
The home made ice cream looks good ! I wish that I could try some ha ha ! Thanks !
How dare you drive me ice-cream crazy? How dare you!
One could argue that it wasn't a true test because different ingredients were used for both batches. The preserves added more moisture to the mix whereas the shaved chocolate did not.
Smart people 😎
Oh man! Now I have to get some ice cream. Mom likes hers with wheat germ and honey. Me, cherries!🤭brain freeze😁
All you guys did was make me want homemade icecream.lol
Never ever had a Sunbeam product that was worth the price. The fact that it's made in China guarantees that this product will change and not for the better so I wouldn't count on it being a family heirloom or even a hand-me-down. It's what our society has sunken to.
You said it yourself earlier on, the more expensive one has metal gears so of course it is going to be the louder of the two. Really, should have a metal gear on a nylon gear, then if there are any issues, it strips the nylon gear leaving one to be replaced. Two metal gears, any issues, you know have a lot more work on your hands.
I didnt know you can freeze food in glass lol ,learned something new today thanks great vid....
Just make sure you leave enough room for expansion
When ice freezes solid it expands and will break glass. Ice cream is deliberately made to not have large ice crystals.
Without watching I will say, Usually you get what you pay for.
I don't have a ice cream maker so I'll just have to settle for a nice big piece of homemade Chocolate Meringue Pie
The noise difference is white mountains way of cutting costs by having straight cut gears rather that helical cut gears.
The inability to use poisonous mineral greases like moly probably makes metal gears a poor choice. I think I'd prefer the quieter plastic gears if they can be readily and cheaply replaced when needed.
Helical cut gears waste energy as they generate vertical force as well as rotation. The vertical force generates heat. Straight cut gears can also run nearly silent but the tighter clearances also generate heat. Louder gears have more clearance, generate less heat, and can withstand higher torques.
i have the Oster ice cream maker as well. I have noticed it works far better about 50% full. it still takes awhile to harden up, my last batch took about 40 min to ball up inside. i now have an idea to improve it. considering it doesn't scrape the side of the can as well as the White Mountain,
If you leave it sit for a few minutes after shutting it off it will get a lot solider.
Music quality got way better dear Lisa.
Put the oster motor on the other bucket.
I think the biggest variable between the two makers is RPM. The White Mountain one spins so much faster than the Oster, so the consistency is definitely going to differ.
No ice cream maker, so I guess I'll have to settle for a triple scoop hot fudge sunday.
The rust on the bottom of an ice cream maker does affect the flavor of the product when it rusts through during the process. The salt water comes into the ice cream and …..well you can guess the rest. Nothing much worse than the anticipation of a special ice cream that you have been waiting for and then when you taste it …..ewww….salt. Just FYI. Love you guys.
too many variables for a fair performance test. more salt makes it freeze faster. more sugar and it freezes slower. fruit in one and it's runnier . to be fair, the mixture should be the same in each, and the salt to ice ratio should be the same. as far as build quality, if the cheap one breaks in 7 or 8 years, you already saved enough in the initial purchase to buy a new and improved model.
Because of you two, I did look into this and the price of the cream was a no go. Instead, I wait for the sales and load up on the quality ice cream.
I thought sure you were going to mix your mud with one of these..
We made ice cream all the time when I was young at my mom's house with a hand crank ice cream maker and it always got hard not like hard hard but hard way harder than milkshake so it's just a matter of after continue to turn it off and use the right amount of salt okay
Jessy maybe you can put the clamps from the cheap one on to the expensive one!
PS the no cranky no eaty was one of the rules but as with all grandmothers not enforced Dave
I buy eagle brand sweetened condensed milk which is like caramel, I add a table spoon or two of stevia but no extra sugar.
just got a heart attack seeing that much sugar going in.
For $250 buy the electric ice cream maker that runs on refrigerant instead of messy water, ice and salt. ❤🌅🌵
You guys have really come a long way in producing quailty videos. Well done.