Hello, everyone. We’re taking a break from just normal “What I can do,
you can do this” programming, where it’s maximum work for minimal improvement, and we’re going to test some products. To do that, I brought people who know more about
these products than I do, and that person is Me. Sam Mason, everybody. Owner of Oddfellows Ice Cream Company, Lady Jay’s bar, Empire Mayonnaise, but he is the ice cream aficionado. He’s going to walk us through and figure out his take on three machines that you can buy for home use. The first one we have here is one with an internal compressor, which means it has built in refrigeration. The second one uses ice from your freezer, and the third one uses pre-frozen buckets. (Sam) This one, having the internal compressor, you just pour the product in, turn it on. This is probably the easiest
way to make ice cream, and it also has a pre-cool situation where you can turn it on, and the compressor will be chilling for upwards of 20 minutes. So, when you put the product in, it’s already started. It’s already nice and cold. If you were to pre-freeze this, like it allows you to, but we’re not going to because it’s unfair, you will get, probably,
smaller ice crystals. Is that better mouth feel? Yes.
Great. Smaller the better. And the next up, we have the Nostalgia Ice Cream Maker, which uses the ice, and this comes in around $39.99. This one is obviously
based on salt and ice. This one’s probably going
to be a slower process. I’m going to be impressed
if this comes out awesome. (Clifford) Last one here, is the Cuisinart Ice Cream Maker. This rings in around
53 dollars, 54 dollars, and this uses the freezer bowl. Put the ice cream in it, this thing agitates it, the colds on the outside, as long as you mix it up, cold becomes on the inside. You’re not going to purchase this and go home and make ice cream. The barrel needs to get frozen for upwards of a day and 1/2. Yeah.
Two days. I’m kind of excited about this one. Considering you get 10 of these, for the price of this one. Yeah. This one you can break consistently, over and over and over again. Oh, we’ll break this today. And you can have a new one at your door, prime, in two days or less. You should get on the subscription. (both laugh) Then, there’s also the question of how much ice cream are
you really going to make? Are you going to have one party and then realize, “Oh, I don’t like making ice cream and I got stuck with
four hundred dollars”? Or, this thing goes
underneath the counter, and if you ever need it again, it’s there. That’s a big consideration to take. When you’re at these price points, how often are you going to make ice cream? One, this guy, and especially this guy, take up a ton of space in your kitchen. Think of all the things you
can use this bucket for. Let’s get started. You brought some ice cream base with you. We’re going to portion this out and we’re probably going
to do what for each? Uh, let’s put a quart in each. (Clifford) Everyone’s using the same base. The base is the same
temperature in each one. We’re going to start each one at the same time and analyze it as we go through the steps. You need to probably ice and salt this first
with the bowl in it, right? (Clifford) Yep. So, the bowl is in our
freezer, right here. Put this in here, we put this guy on top, and we’ll obviously, maybe, just set it Why don’t we put the quart of ice cream in this first? Okay. See, this is all new for us, too. It’s new for us, too. So, we have the bag of ice and we need salt. (Sam) The salt kinda allow for it to freeze colder than it normally would as water. (Pours ice) (Clifford) So, we got a layer of salt now. (Sam) Yeah. You talk to me about these paddles? (Sam) This paddle is going to be rigid inside this and it’s going to spin the barrel, the aluminum canister, which is essentially going to make the friction on the side make it colder. So, the movement is moving the cold from the outside to the inside and that’s why we got these paddles, okay. Come on, Mason. Get it together. Like this? Guess I should have done this. Oh.
There we go. Okay, I made it a little more difficult than it was supposed to be. Last but not least, do you want to get Yes, I’ll get the bowls. It’s supposed to have no movement of liquid. If you listen, (Ice moves) it should be frozen, and this was in there for about 24 hours. So, really, probably about 36 hours, even though the recommendation is 16 to 24. But, we want to do everything kind of according to factory directions. So, we’re taking it at the 24. Alright, let’s let the freezing begin. (upbeat music) This one, now the canister Now the canister’s actually spinning and the ice is stationary, which is what we’ve been waiting on. That just comes from the ice. We had it packed in kind of tight. Now, everything’s where it needs to be, and this is freezing, probably better than either of the other two. So, out the gate, Nostalgia, that you can break, is coming out of the gate strong. Yes. If we can get this down around 15 degrees, this ice bath, pretty impressive. Over here we have We have 48 degrees over here. Let’s test it against this guy. It’s dropping. 44. 42. 39. What we have happening in here, is really nothing. These are both consistently being frozen. Whereas this one is thawing out. (Clifford) Oh, got it. (Sam) This is not getting any colder. In fact, it’s getting less cold. This one, might be a great addition to a milkshake. 38.2. (Ice cream truck music) What is that feature? That’s why you spend the
four hundred dollars. Music. Right now, we’re sitting
around 10 minutes in, and we already have ice
cream being made here. (Sam) I can see the freezing. The product is frozen. Can you see where the
agitation’s happening on the wall right there? Yeah. That’s a viscosity, that’s a lot thicker than you want to be. Do I dare say, that your initial hypotheses is now shifting. Super shot. Behind the Nostalgia. In hind sight, this is more like a professional machine. Obviously, it’s done in a
real rudimentary fashion. But, as far as concept, this is the most efficient
out of these three. (Ice cream truck music) You can store things inside. Cleaning products, bleach. Cleaning products, mop bucket. Mop bucket. (laughs) We’re at 23 minutes right now. Distinct ribbons off
of this ice cream base are coming up. It’s no longer a liquid. It looks like it’s folding into itself. Yeah, we’re about five
or six minutes away from this being ready to go. (Clifford) So, were
actually at 38.1 right now. The temperature from about 10 minutes ago has gone up about a degree. Since there is no internal cooling mechanism in here, It’s not going to get much better. The one that freezes faster is the one that’s going to be better. Just because the ice crystals are going to be smaller. They’re given less time to develop. (Clifford) Our “Little engine that could” is running away right now. The Breville, with the pre-chill, would be done by now. (Sam) Probably would be done by now. We have some sad news to report. We’re flat lining over here. We’ve gone up 3 degrees. Yeah, we’re not in a
happy ice cream place. I think, the wise thing
to do at this point, Really? Is make it a two horse race. You pulling the plug? We’re going to pull the plug. Right? I mean, it’s just sad now. (laughs) Throw it right off the table. (Funeral music) It’s been 40 minutes, let’s take a look and get a real reference point of what this is. We can see this one. Turn this one off. Oh yeah, it’s got an on off switch. The ice cream’s moving still. It’s not really ice cream. It’s soft serve still. (Clifford) Soft serve. So, it’s not like the
hard scoop ice cream. No matter what ice cream we make, You’re going to want to harden it in the freezer. I think we’re ready here. (upbeat music) So, let’s get this in the freezer. Now, it’s a waiting game. (Ice cream truck music) What are we looking for? Texturally, we want something that’s creamy and smooth. The smaller the ice crystals, the less you’re going to feel and I think the better the product is. Okay. So, we really only have two compare. Now, they’re both going
to be on the soft side because they haven’t been
in the freezer very long. But, I think we’ll be able to tell what the texture is and who wins the overall ice cream challenge for the day. Great. So, should we try the Breville first? Sure, we should. I think it’s smooth. I think once that’s hardened, I think it’s going to be a really nice Yeah?
Yeah. Let’s see how the Oh, wow. I’m finding it to be even smoother. That’s actually a noticeable difference. (Sam) Yeah. It’s extremely creamy. Even the tiniest bit of grain that you got on there, almost seems like it’s Disappeared on this one. Disappeared on this one. Yeah, this is, (laughs) You. Sam, as an ice cream professional, if you were to say, out of one, two, three, maybe just one, two, Yeah, I think three’s pretty much fending for itself. This is the one. This is the winner, today. This is a close, close, close second. But, if you weigh the price point into it, it’s a little further away. Yep. But, as far as product, across the board, this wins. You’re eating your words, right now, and it pains you a little bit. I’m too old to get upset about stuff like that anymore. (Clifford) Okay, so for
those folks at home, your Nostalgia Ice Cream Maker is going to be the not only texture but a very low cost item to get that beautiful ice cream. Thanks, brother. You’re welcome. For coming in. If you don’t want to run
through all this hassle, just hit up Sam at Oddfellows. He will take care of you
with delicious flavors of all kinds. If you want to see more videos like this, maybe we break some more stuff, click here. Why can I not do this at home? Why is this not a thing? I don’t want to cut a hole in my dining room table and make a trough. I ask.