$400! Testing Cheap Vs. Expensive Ice Cream Maker Machines 

I learned that the hard way! Lost a whole batch of candies because of the flavor. 😄💙

Ikr😂😂😂

“But Jackie...”😂😭

Oop XD well you know how they are after all

i did that with peppermint oil!! i only put 5 drops, lost that royal icing 😂

And 2% milk on top of that. Lol.

Huh, I've always used normal milk while doing ice cream and they always turned out ok

Exactly! Lol I was annoyed by it 😅

I've made ice cream with 2% before...

Hooded Raire yes 👍

I've used it in icing with very good results. It's a quantity problem more then a cooking off. It's also an oil based flavor not an alcohol so wrong since.

Yeah, these aren't alcohol based flavorings tho. :) The whole point is to be able to add them to no-bake applications like chocolate fillings, icings and fondant. They just used waaaaaay too much.

Fair. I just assumed it was alcohol based because i tried just a drop on my finger and it burned my mouth and i couldn't taste anything for a while. The only other time that happened was win i mistook rubbing alcohol for water. Is it really that hard to understand why i assumed it was alcohol based?

@@wherewolf1346 Not at all. :) I just wanted to help set the record straight, nothing personal intended.

Very true! Most mixtures don’t come with booklets telling you how long and at what speed to mix various different things! Same for most other kitchen appliances/tools! So why would an ice cream machine(esp the $400 one) come with detailed recipes or explanations of the science behind ice cream? These were *not* ice cream making “kits”! They are just kitchen tools with which to make something using outside recipes & the manufactures assume purchases know how to make what goes in them!🤷🏻‍♀️ - The fact they didn’t even follow the limited instructions in the first one to add cream is even worse. You shouldn’t claim something doesn’t work if you don’t even follow the instructions. Adding cream would’ve lowered the freezing point & time as well as *greatly* improving the texture & taste of the end product! I know Jackie isn’t a good baker but they both say she is a good cook. And *any* decent cook *knows* you should follow the instructions of a recipe the first time and only make adjustments *after* you have mastered any technique required and understand how/why various ingredients/amounts are needed!🤷🏻‍♀️ - While these 2 machine MIGHT have been bad…I think in this case the majority of the failures were due to user error not the machines. 😕 I hope they revisit not just this topic but these exact machines as well. - Also they complained about the container for the first machine taking up freezer space yet…it is smaller than a normal container of ice cream which it’s intended to replace!🤨🤨🙄🤦🏻‍♀️

@@roguewolf7053 I'm just waiting for someone to start freaking out on you simping for them saying how dare you not trust them they know what they're doing they're perfect blah blah blah blah blah lmao But yeah you're 100% correct

Omg same, I love getting baking supplies from hobby lobby in the USA. I’ve used that and you need less than half a teaspoon and omg it was so good. When you add too much then you get the chemically soapy taste.

Yeah flavoring is concentrated.

Also those are meant fo be used in very hot things, not cold.

Yes!! I add about 6 drops when I make a double batch of frosting for cakes. I haven't tried watermelon though. I use strawberry.

The bottles of flavoring even have that you're only supposed to use a 1/2 teaspoon for a whole bag of sugar for hard candy lol. A whole bottle for a single bowl of ice cream is nuts!

Very VERY wrong...

Hxjd

Ndndjjdjdjjdu

Grin

Honestly I was like "YOU'RE DOING IT WRONG JACKIE"

Lol even i was like....no oh no honey!

West way to go!

How I make easy sugar free ice cream lmao

Lol you also now have a child chasing after you for ice cream now it appears

@@8jerasikapark8 I eat raw cake batter. Better than cookie dough in my opinion.

I eat raw cookie dough whenever I want. I've never gotten sick on it. It's one of those OMG-think-of-the-chilldrun!!! things -- it's nowhere near as likely as people think. :P

Yee

she always says that. : But Jackie, you're doing it wrong.

@@laurasitton4654 Pretty sure that was the point.

Yep

I agree

Yeah LorAnn flavorings are SUPER STRONG. I knew as soon as they started putting the stuff in without measuring that it was going to go badly. 😅

Same with their actual bubble gum flavor

Same

I was screaming at the screen too when she added that much watermelon

@@ThatBetchEllie yes, I was yelling "it's not the same, just a tiny bit" lol I much prefer working with extracts and emulsions

@@ThatBetchEllie I mean yall acting like she knows this or is a professional baker 😅

Lol right 😂

?

Rip

@@candyhearts273 they used the whole flavoring bottle, when you're supposed to only use a bit 😭

@@kitsunebiShake thx

IT IS FLAVOURING JACKIE NOT RESIN TuT

Yeah she said that it had recipes that included cream but she just didn’t want to use cream for some reason.

@@MrsMrMoney no she didn't, she said the instructions didn't say to add cream

Love that idea too!!

You can also try condensed milk because it needs to be much less watery if you're going to just pour it in and expect it to make ice cream!

I love this idea as well! I’d also like to see them try this one again with at least one actual recipe. Although it’s fun to see what the two of them will each gravitate toward, but these machines had their work cut out for them to make ice cream with the ingredients and ratios they chose!

@@kerinbot yes! And it’s actually so much sweeter and softer! It’s the best way to make homemade vanilla bean ice cream! Thanks for that, I had totally forgotten! ❤️🍨

Definitely agree, and they should redo this video right now cause normally your NOT suppose to add in any other milk Besides Condensed Milk (which my grandmother and my mother has used before!) and that's it!

Eggs?

@@gail8834 yep! Standard ice cream base is a custard base with heavy cream, sugar, and eggs heated until a loose custard forms. Ice cream used to be called frozen custard, because that’s what it is!

You.. cooked the eggs right? If not, try and warm the cream, then mix a tiny bit into the eggs and quickly whip before adding back into the rest of the cream, then whip. Its a much safer way due to the risk of salmonella bacteria in the eggs.

@@gail8834 it makes the texture a bit different i believe. I havent actually made it that way before but I know people who do.

Yes typically icecream is made with a custard base but it doesn't have to. There are tun of recipes and methods out there. Also eggs are pasteurized so the chances of getting anything when consuming raw eggs is so rare. Just think people eat merengue raw and uncooked egg yokes all the time. But things like sugar and acid can slightly cook the egg as well.

Agreed. They 100% did this entire video wrong

My I ask what is a "dram" ? English not being my first I don't know the word

@@bestaqua23 oh. There are bottle tops to this line of flavors that are like a pipettes. The whole pipette is 1 mL so I would think it to be half or 5 drops.

@@bestaqua23 so .06 Oz and in metrics 2 micro gram

@@Gotherine Thenk you !

For machines like these there are also what they call cold process bases where you don't need to make a custard. It tastes almost exactly the same, it's made for the machines and takes about half the time of a custard. I make ice cream in a compressor type machine weekly every summer and rarely use a custard base. I do agree with the milk part. Cream will get you a way better texture, but if you do use milk only or alternative milk it should be by recipe.

This comment made my mouth water 🤤

Well said. Different base ingredients will require different techniques. The base should have been chilled before use. I bought this for my daughter and I can't remember how well they were written. My daughter purposely used it to make icey/slushy concoctions.

While there are *many* recipes which don’t involve cooking a custard base they really SHOULD have looked up ice cream recipes & followed those! It really annoys me that they treated these kitchen APPLIANCES like they were ice cream making “kits”!😒 These are simply *tools* and their makers expect the user to know the recipes & basics of making ice cream before using them! And in the first one the instructions actually said to *add cream* and they didn’t do it!🙄 This is the first video where it was 100% their fault the products didn’t produce the proper end product!

@@roguewolf7053 I use pasteurized eggs and skip the cooking. On my recipes at least, it's to make sure the eggs are safe. I know there's cooks out there who don't care and use regular eggs but my luck would make me the statistic that got sick. LOL Of course it also depends on the recipe. I'm sure there's some which need to be cooked for taste/consistency or other reasons.

Gordon Ramsay's quaking

Right!!!!! *Triggered*

@@anonymous5583 🤣🤣

Exactly! Custard base ice cream is one of the more decadent things you can make.

I made smores for 30 min straight in my 6th period 6th grade science class it was amazing

Man! All we got to make was peanut butter and it didn't even taste the same as in the store

@@fanime1 we made cookies and as soon as the teachers left the room to get something, other students started sniffing the sugar. Of course they were caught. After that the teachers never let us do any experiments in our chemistry classes... for obvious reasons.

Not there fault

Shouldn't either of the machine's instructions have _told_ them that? If people have to rely on RU-vid comments or something else online to work a machine instead of the instructions that come with it, you do realize a lot of people are going to have issues, right?

You don't actually have to make a cooked custard to make ice cream but you do have to use heavy cream or at least half-and-half or condensed milk. And then, after it gets to the soft serve stage THEN stir in your cookie dough or fruit or whatever ...and then put it in a plastic container in the freezer to finish hardening up. While it's that soft, it's just going to let all the harder bits fall to the bottom. Also, for Pete's sake don't keep opening the lid every few minutes and let heat in! ...because with a weak freezing element like that, it's not going to get cold enough if you keep opening the lid! Lol

@@kerinbot Oof, maybe that should have been in the instructions and the machine should have had a clear lid

@@47ratsinahoodie Did your mixer include a chart of mixing times for things? Did your blender include such instructions? No. These are *APPLIANCES*! The makers of which expect users to look up/know their own recipes and how to make ice cream. Or to have to figure it out.🤷🏻‍♀️ The first machine’s instructions *DID* tell them to add cream(needed to form the ice cream base) and they *ignored* it! You buy appliances to aid in making something but you shouldn’t expect them to include detailed recipes for everything you can make with them

@@47ratsinahoodie Clear lids let in light & thus heat. In a tiny machine even that little bit of heat can make a difference. Also the instructions listed times and likely expected users to grasp that taking the lid off something trying to freeze would allow heat in.

Also for ice cream with a tea flavour you don't use water or actual made tea (as in you can drink it). You're meant to steep your tea in milk or your cream base. It will give a richer flavour, won't turn icy and will have a better flavour distribution. Coconut milk can work, but the type they used isn't ideal nor did they whisk it (which is generally advised if using coconut milk or cream).

nerds dont research 😂😂😂

I mean she dose say she dose it so we don’t have to

Does*

Wait a second she didn't say *multiple* craft kits so I waste my Money and you don't she didn't say multiple

@@ellasvlogs1037 which is what I was referring to with my comment

@@Slithery ye but you said it in a way that I jought I didn’t know or hear she said that and not hating btw anyways ye

'Diagnosed with Salmonella' almost makes it sound like she got a lifelong disease lol

Nyan Cat Yeah, I don't know why else to call it. English is my third language. English #1 😂

Or you could just make dough without egg...

Salmonella lives on the shells anyway. But America is super litigious so that's why there's warning on medication ads to not take the medication being advertised if you're allergic to it lol

@@Cove_BlueI know! 🤣 Here in Europe, I think that everyone knows it’s in the eggshell. 😂

Cookieeeeeeee🤩

I just made brownies because of this lol

I'm happy I made brownie cookie bar to eat with this.

Woah woah woah. Chill

Oh! Thank you 😊, you just brought back memories of my mom. She loved condensed milk ice cream. She said that it was best made with sneaux (snow in Louisiana), it was a rare treat!

@@elizabethhill908 I'm glad I could bring back some good memories, and I hope some good news comes your way soon. 💙

I've made ice cream with 2% milk

@@47ratsinahoodie and what else did you use for the cream part, to make ice cream 🍨

@@jennk7987 I literally just threw milk, sugar, and vanilla extract into a Ziploc and put it in another Ziploc with ice and salt, what's your point?

@@47ratsinahoodie my point is you literally cannot make ice cream without an cream base yes you can use 2% milk but you still need a cream base so you’re full of it...... keeping reaching.....😂

@@jennk7987 Except I'm not? In fact, the time I used an ice cream machine with actual cream, I failed despite following the instructions and an ice cream recipe to the letter. There's even a recipe on WikiHow that was not difficult to find that excludes cream. People are saying Jackie should have did a simple Google search for ice cream recipes with cream when you can literally just make ice cream with milk. I won't deny cream makes it easier but it's not completely impossible to make it without it.

Ya I cringed so hard they even used 2% milk the most watered down milk you can buy.😰

It’s so hard to watch when they don’t do any research. Takes under minute to find an ice cream recipe

Also the addition of the cookie dough balls did not help.

@@alyssamann5461 Literally couldn't even google I guess

It doesn't help that the machine takes 24 hours to use for *20* minutes. If it didn't take that long, they probably would have tested it more. Also, 2% can work if the machine is good. It wouldn't be as creamy but it'd still make some kind of ice cream (especially if granulated sugar is added which they used). Seems like that machine was just bad.

Lol! She's the salt queen

Woah, I haven’t heard of that. I’ll have to try it, thank you!

Yes, but that's only if the refrigerant is misused or leaks. There's refrigerant in your fridge and air conditioner, and I doubt you're going to stop using them. Refrigerant is actually extremely regulated by the government, more so than gas and oil.

@@fanime1 most refrigerants are not biodegradable, meaning they will still be there after the machine stops working and after you leave the planet. The problem is not improper regulation, it's the excessive and unnecessary use of them

@@paularobles5441 Yeah, and having home made ice cream DOES seem to fall into the "unecessary" catagory!

The one I use relies solely on ice & rock salt for cooling and the motor to turn the churn is electric. Unless you live somewhere u have no where to put the more noisy traditional machines I don’t understand the need for these machines with refrigerant. If you are going to buy that just purchase an ice maker instead! Then you have ice for drinks, smoothies, etc as well as plenty of ice to put in an ice cream maker!

Bet you added cream to it though…

#feedsika

#feedsika

#FeedSika

@@inkling457 #FeedSika (:

And then you will get sick especially if it has eggs added to it. You can end up with food poisoning... I really don't think it's worth it for that.

@@dmzb I don’t think they needed to go all out and make a custard or anything but just googling whether or not it’s a good idea to use milk instead of cream would have saved them some frustration. This isn’t a craft kit, it’s food preparation, so I think they should read a bit about it before they do it.

And not even every custard works… they’re adding straight up milk omg I’m also triggered xD

If you bother to watch the video, at 18:18, they use cream too. Unless you are a professional chef, you don't really have a right to criticise them. If you go do some research, you will see that ice cream can be made of milk. Also when you are being a smart ___ by saying cream is in the word icecream, cream is made of milk 🙄😒 so...

Lol your comment is spot on. It's literally in the name! Try again, Jackie!

@@florencejoseph4496 I did continue watching but I already commented, I chose to leave it be. I didn’t mean any offense by my comment I was just trying to help there results. I’m not trying to hate on them, I think they’re great. Please don’t respond rudely to me.

True

So to you it tastes like death huh?

@@MamaMOB probs 😭🤣

@@MamaMOB never had them so idk but probably

@@eeshapopat4067 You had to have had almonds ONCE or you wouldn't get an allergic RE- action to them. (sorry. Feeling pedantic today)

@@lazyhomebody1356 maybe When i was little or maybe I got tested for it or something idk

I don't hate it, but yeah, I definitely can eat more cookies than cookie dough. I can only eat like 3 bites of cookie dough before I get sick of it. Whereas I can eat cookies all day, but I limit myself to only 4 at most for obvious reasons

Ok i ised 2 feel like that but…idk i think its ok pretty gud I guess