I'm sure Eliz will post more.. we have both the Sunbeam Frosty (http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pid=1194), which is a pre-freeze tub (RRP $54.95), and the Sunbeam Gelateria (http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pcid=8095&pid=1195), which is a table-top refridgerated unit (RRP $299.95). Both were gifts from Elizabeth's parents.
You'd think we'd like the Gelateria, but it's been a royal pain in the ass. We're onto unit number 3 or 4, I lost count. The compressors keep breaking, or something, because the outside of the tub will freeze solid and stop the mixer from working, and the inside will still be liquid. Even at the best of times, the ice cream is hot-day-soft-serve runny, and could be well improved by freezing for a few hours after it's been in the ice cream maker. Maybe if we had more kitchen bench space it could get better ventilation and get colder more evenly, but we've tried giving it quite a bit of space..
Compared with the Frosty, which is essentially a block of ice with a stirrer on top. It takes about 2 days to refreeze after use, and you pretty much have to keep it in the freezer, but if you only make the ice cream once a week, that isn't an issue. The ice cream it makes is a more ready-to-eat texture.
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You'd think we'd like the Gelateria, but it's been a royal pain in the ass. We're onto unit number 3 or 4, I lost count. The compressors keep breaking, or something, because the outside of the tub will freeze solid and stop the mixer from working, and the inside will still be liquid. Even at the best of times, the ice cream is hot-day-soft-serve runny, and could be well improved by freezing for a few hours after it's been in the ice cream maker. Maybe if we had more kitchen bench space it could get better ventilation and get colder more evenly, but we've tried giving it quite a bit of space..
Compared with the Frosty, which is essentially a block of ice with a stirrer on top. It takes about 2 days to refreeze after use, and you pretty much have to keep it in the freezer, but if you only make the ice cream once a week, that isn't an issue. The ice cream it makes is a more ready-to-eat texture.