Most home ice cream makers turn out about a quart of ice cream at a time. This is a good amount for solo snacking or for dishing up a few servings for a small group, but it isn’t enough for a crowd. There are some ice cream makers with internal compressors that are able to make batch after batch of ice cream when more is needed, but most of the home cannister models, which need to be prefrozen, are only good for one batch of ice cream at a time. If you need a lot of homemade ice cream, you might want to give the White Mountain Ice Cream Maker a try instead of one of those smaller models. This ice cream maker produces up to 4 quarts of ice cream in about the same time as it takes smaller machines to churn 1 1/2 – 2 quarts.
The machine is modeled after traditional ice cream makers – which is to say that it starts with a very large, handmade bucket that is crafted from New England white pine. Inside the wooden bucket is a steel bucket, where the ice cream is churned. The space between the inner and outer buckets is packed with ice and rock salt, which creates an environment cold enough to freeze an ice cream base while you churn away. The ice cream maker is available in both manual and electric versions. It doesn’t take that much more time to churn your ice cream by hand with this machine, but it does take a little bit of upper body strength, especially as the ice cream base thickens. That said, it’s a good way to keep a crowd entertained and to work up an appetite before serving all that ice cream. The electric version has a powerful 12,000-rpm motor that will do all the work for you.