* Prices may differ from that shown
I purchased A Magimix Le Glacier Ice Cream maker from Amazon for around £45, and having a quick check online shows that Amazon are still selling this ice cream maker for £40.46. Debenhams are also selling this appliance for £40.50. Housemakers.co.uk are selling it for £42.00. Similar prices can be found at House of Fraser, John Lewis and Selfridges.
* Comes with: 1x bowl and paddle, 1x 15 page booklet with instructions and 35 recipes.
* HWD: 24 x 19 x 19cm
* 1 year guarantee for appliance and accessories
The Ice Cream Maker has a 1.1 Litre capacity and therefore is small and compact in size, measuring approx 24 x 19 x 19 cm in size. It has a white finish and is made from hard plastic material. It comes with a transparent plastic lid that sits on top of the machine, and enclosed is the mixing paddle and a stainless steel non stick bowl. The Ice cream maker has a nice curvy design, which almost curves into a ball like shape near the top of the appliance, which gives it a nice modern stylish design.
This was my first ice cream maker that I purchased, and for a beginner it seemed ideal due to its small compact size and not to hefty price tag. It is extremely light weight weighing approx 3.4g and therefore effortless to move and carry around by hand. I remember storing this in our garage, as it was something I would use once a month so I didn't see the need to keep it in the kitchen. However due to its small size it more than capable of fitting into kitchen cupboards without any problems.
The power cord is a little on the short side, but not a huge issue as we have a couple of power outlets positioned around our kitchen, however for those who don't have many than its positioning would be a slight issue. The machine also comes with a handy little recipe book, so if your stuck for ideas or are a beginner then it can be very helpful.
It has a 1.1 L capacity meaning it makes approx 1 and half pints of ice cream. As I have a small family of two, this seemed ideal for us as this amount can easily feed two people and have some left over. There is also a 1.5 Litre capacity available on the market which is worth considering if you have slightly larger family.
The process of making the ice cream is simple enough, however it does need some pre planning, as the mixing bowl has to be stored in the freezer for approx 10 hours before it can be used, it hardly takes up any room in the freezer due to its small size which is perfect as our freezer is quite small to begin with. Placing it into the freezer enables the inner bowl to get cold enough so it hastens the freezing of the contents during the churning process while the ice cream maker is operating. The bowl is instructed to be stored in a freezer with a 4 star freezer rating. I tended to leave it in the freezer over night so that would be ready use the next day.
Once left for approx 10 hours it is ready to insert into the motor, along with the paddle and lid. The motor is then switched on to enable the paddle to initiate the rotating process. After a few minutes I would then open the lid and pour in the ice cream mixture, it is worth mentioning that the contents need to be left in the fridge for an hour or so before adding to the bowl otherwise the ice cream process will not work.
It did make a buzzing sound during use, but I wouldn't describe it as being too noisy. Instead a slight churning sound can be heard while the machine is operating. It has a clear transparent lid so you can watch while the machine churns the mixture and turn it into ice cream.
After approx 25 minutes the ice cream is then ready to scoop out, it is very simple and the ice cream maker basically does all the hard work for you. The results were good most of the time, however I did find that occasionally that the paddle would reverse rotate which resulted in half the contents having nice ice cream consistency while the other half being either too hard or too soft. The reverse churning meant the ice cream mixer doesn't churn properly and therefore resulted in some inconsistent results. Most of the time it would make good standard of ice cream, did so fairly quickly and without any fuss. However after a year or so I decided it was time for a new slightly larger ice cream maker as the reverse paddling effect was starting to irritate me due to its inconsistent results.
The cleaning process can be a bit of pain to be honest, as it is not dishwasher proof. Also the unit can not be soaked in water and instead is strictly advised to scrub it with a damp sponge. The lid and bowl are easy enough to wash and can be soaked in water and then cleaned with soapy water and sponge.
Overall this was a decent ice cream maker, that most of the time made some nice ice cream. However the reverse churning although occurs occasionally, it did eventually put me off using this and I ended up purchasing a different one after a year. Therefore I would rate this 3 out of 4, and think it's a decent ice cream maker for those who like to make ice cream occasionally and need something small and compact.
This does make great ice cream, however be warned the design is flawed. After 18 months of good care and light use the freezing agent is leaking from fine cracks in the base, rendering it useless. I would definitely recommend getting an ice cream maker, but avoid this model.
My children, my partner and myself are huge fans of ice cream, although I liked the idea of being able to make ice cream which wasn't full of artificial colours and preservatives so that ice cream was healthier overall and even more tasty. I wanted an ice cream maker that was pretty easy to use and didn't make a huge meal out of making ice cream. I was recommended the Magimix Le Glacier 1.1L by the sales assistant in a House of Fraser store - although I actually bought it online from Amazon as it was considerably cheaper. I managed to pick up the Magimix Le Glacier 1.1L for just £41.00 from Amazon (which included postage and packaging) which I thought was pretty reasonable value. Although there are cheaper ice cream makers on the market I do think that this one looks professional compared to the cheaper models.
When I bought it, it all came together in a box and I didn't have to do any DIY in order to put it together. The ice cream maker consists of a bowl, a paddle and a lid. It is made of a mixture of heavy duty plastic and stainless steel and therefore it is very sturdy and is capable of coping with some pretty heavy use. Before using it, you need to freeze the bowl - and then it's a matter of pouring in the ice cream mixture which you make depending on the flavour you want, and then turning on the motor in order to drive the paddle and agitate the mixture. I have found that it's best if you mix the ice cream for about 45 minutes because I find that this makes the smoothest ice cream. Once the ice cream has been mixed, I then transfer it to a tupperware box in order for it to be put in the freezer for about 3 hours.
The major drawback of the Magimix Le Glacier 1.1L is the fact that you need to preplan as you need to put the bowl into the freezer before hand in order to ensure that the solution which sits between the metal and plastic sides of the main bowl is frozen solid in order to cool the ice cream mixture to the desired temperature. The instructions recommend that the bowl is put in the freezer for at least ten hours, but I have found that it does work if it's been in the freezer for about six hours, although for optimal use I would try to put it in the freezer for longer. This is fine if you are making the ice cream for a special occasion, but if you just want to make the ice cream on a whim then this can be a bit of a pain. I have taken to keeping the bowl in the freezer between uses so that it's ready in there when I want it. Sometimes I get a build up of ice on it when I do this, but I find that rinsing it off before use gets rid of any ice build up.
I find the paddle works well, but it can be difficult to get the paddle into the neccessary locked position.....there is definitely a knack to it which I think I know have down.
However, overall, the machine makes really good ice cream which is smooth and a really good consistency. It also makes a good quantity of ice cream in one go - about 1 litre, which is a decent family size portion.
My favourite flavour is coconut ice cream which is made by mixing 300ml milk, 90g castor sugar, 300ml double cream, the flesh of one coconut and some mint. I mix all the ingredients together over a low heat - and then transfer this to the mixer.
I do recommend the Magimix Ice Cream Maker, but it is not without it's problems!
Like most people I love ice cream but I tend not to buy it very often as unless you go for the premium brands the ice cream is so full of chemicals etc that they are probably best avoided. Also why buy it when you can make it yourself cheaper than some shops own stuff?
I was given this ice cream maker a few years ago as a birthday present and it has been in fairly regular use ever since. The 1.1 litre capacity makes a good quantity of ice cream and it is ready in around 20-30 minutes. The actual time varies depending on what kind of ice cream you are making as some do take longer to freeze than others. Also depends on how 'set' you want it to be. The machine can also be used to make sorbets but I'm not personally a fan of these
What is in the box?
The ice cream maker consists of a fairly heavy bowl, plastic coated on the outside and shiny stainless steel inside, a paddle and a lid where the motor is housed. The lid has a hole in it through which you should pour the ice cream mixture. The instruction book does have a few recipes in it for a number of ice creams of both the egg custard base and the simpler cream/milk mixture. The instruction book went walkies when we moved but after a few uses it wasn't really needed.
In use and opinion.
Well the ice cream maker is simple to put together and use. The lid and paddle unit fits easily onto the bowl but unless it is locked into position the paddle won't turn. The only real problem is that to get the machine ready you need to have the bowl in the freezer for at least 10 hours (preferably overnight) beforehand to freeze the liquid between the two walls of the bowl. This means that making ice cream has to be planned so that you have room for it in the freezer as it does take up quite a bit of room.
When you have everything set up you set the paddle turning then begin to slowly pour in the chilled mixture into the bowl via the hole on the lid. Yes I know it's a small hole but I did say pour it in slowly and now you have spilt it all over the work top, try again (yes that did happen when the other half used it for the first time - why do I let him in the kitchen?)
On my machine when first turned on the paddle rotates clockwise whilst it moves around the bowl anti-clockwise (if that makes any sense) and this gives a good churn to the ice cream as it freezes. You notice that it begins to freeze and stick to the side of the bowl and it is best that now and again you switch off, remove the lid and using a plastic spatula scrape the frozen stuff off the sides and mix it back into the rest of the ice cream then replace the lid and switch on again. I find doing this gives a better result. After switching back on the paddle now moves in the opposite directions. The paddle does at times reverse when in use by its self I haven't yet worked out if this is meant to beat more air into the mix or an attempt to keep the ice cream from freezing to the sides (doesn't do this) or to reduce the number of ice crystals which can form in badly made ice cream.
After about 20-30 minutes you have a nicely churned ready to serve fairly soft ice cream. I prefer mine slightly firmer so I place it into a freezable container and put it into the freezer for an hour or two before serving.
If you want to have a slightly softer scoop ice cream the addition of a small amount of alcohol helps as it lowers the freezing temperature. Although if you are going to do this make sure the alcohol used compliments the flavour of ice cream you are making. Rum and strawberries is not a pleasant concoction. Also the addition of alcohol, depending on your view on the matter, may make it an adults' only ice cream. I find that about 25 ml of alcohol added to a litre of ice cream mixture works fairly well.
The machine is solid and robust as long as you use it as it should be used although I doubt the bowl would survive being dropped. The bowl is not dishwasher safe but it takes very little time to clean by hand. The paddle needs just a quick rinse in hot soapy water.
My only real problems with this machine is the small hole to pour everything in as unless you have good control it can end up going all over the place and also the fact the ice cream sticks to the sides of the bowl during churning but as I have said this is easy to resolve. The bowl is actually surprisingly heavy even when empty and whilst it is quite small it does need quite a bit of cupboard space as with the lid on it is fairly tall. Although you can store it with the lid off this ends up taking up more shelf space.
The flex is a good length for where I use it in my kitchen and it is easily wrapped around the bowl for storage.
Diameter 170 mm,
Height 230 mm
Whilst this is a basic model of ice cream maker and it would never be found in a professional kitchen due to the system it uses to freeze the mixture it is a good domestic model which churns out a good quality ice cream with no artificial nasties in it - unless you add them yourself that is.
Whilst it might not be the best looking model out there does that really matter when it is only going to be out whilst it is in use and as long as it does the job it is meant to do.
My favourites made with the machine
Rhubarb crumble ice cream.
The tart rhubarb works well and is not as sharp as you may think. I only make this in mid to late spring and early summer when rhubarb is in season and not the all year tasteless forced varieties. Rhubarb does freeze well so when in season stock up on it and keep some frozen - I do after raiding my parents back garden for it.
Ok this is an all time favourite. However, I tend to do a bit of a twist to the regular recipe. I only add about ¾ of the strawberry puree to the ice cream mix. Then in the last 5 - 10 min of churning slowly pour the remaining puree in. This gives a bit of a ripple effect. This is best eaten directly from the maker before the strawberry ripple bit fully freezes as this will go a bit icy.
After twice making very good icecream, on the third attempt the paddle froze to the base and snapped and the outside punctured letting blue goo ooze out. Machine now in bin and we are looking for the guarantee.
As gadgets go I would not have rushed out and bought an Ice Cream Maker, until I read an article and saw a television documentary that point out the ingredients in some ice creams sold by supermarket. The contents, other than water, were not what you would expect in these brands. I am no chemist but the ingredients on my latest purchase of soft scoop value ice cream sounded more like a list for a chemistry set. The outcome of all this put me off buying ice cream, until the kids faces discovering there was none in the freezer changed my mind.
It was the television programme "Come Dine With Me" that inspired me, mine you I did see some methods of making your own ice cream without the aid of an ice cream maker, but when I tried them it became obvious that I lacked the technique of getting the right constituency. Lumpy ice cream was my results. The participants of the programme were a good advert for seeing the many ice cream makers on the market. Being short of space in my kitchen I went for the Magimix, because it is compact. This machine comes in two size bowls 1pint 2fl oz (1.1) and 11/2 pt (1.5). I opted for the smaller size that measures 24" (61m) round by 11" (28m) high. Takes no space at all in my cupboard. It is possible to purchase the second size bowl additionally if you wish.
The joy is of eating your own ice cream is you know what has gone into it. Apart from adding the ingredients and cleaning the machine (only four small moveable parts to wash plus the bowl) the process takes no time at all. Once you have prepared the ingredients simply put them into the frozen bowl and the machine does the rest. At this point you have probably picked up the frozen bowl bit. I agree some forward planning is required, the bowl of the machine will have to be put into a freezer with marks at least *** or **** (-18ْ C) for a minimum of 12 hrs. The day before is my suggestion. The reason being the bowl has a freezing agent in between two layers of the bowl to aid the freezing of the ingredients whilst preparation is taking place.
The machine comes with a book of instructions and recipes from the basic ice cream, fruit ice creams, sauces and sorbets to ideas for children's ice cream, simple ingredients (like toffee sauce) that children themselves can have a go at making. The "no cook" recipes will take about five minutes of your time to make. How does frozen fruit yoghurt sound to those of you thinking waistline?
There is no doubt about it ice cream is a useful compliment to a desert or served on its own. So let's all enjoy a good ice cream.
Those of you with experience of the Atkins diet will know that cream features quite highly. I reasoned that it would be possible to make ice-cream with sweetener instead of sugar, and so it proved to be the case. During the summer I was using this excellent machine on a weekly basis, trying a variety of recipes (buy the Ben and Jerry's book for the best and easiest). If you take care to follow a few basic rules you should find this really easy to do: - ensure that the bowl is frozen sufficiently. I don't have a huge freezer, but I manage to store the bowl in there so it is always ready for action! It's a great wine cooler once frozen too. - remember to keep the bowl in the freezer until the last minute - make sure the machine is switched on before adding the mixture - before refreezing the clean bowl, carefully dry around the rim and the indentations in the top - this stops ice forming in there making it difficult to fit the motor I have found that the most successful recipes are the ones which don't involve making the custard first - ie the no-cook recipes. These are also the easiest, and the quickest! If you use sweetener rather than sugar, the ice-cream will turn out to be firmer, so add a tablespoon or two of vodka to the mixture to help with the softness. Once your mixture is made the machine takes only 15 - 20 mins to complete the process. The only difficulty that I have had is where the ice-cream has become too frozen and is then difficult to get out. I find that the best approach is to catch it when it is still soft and transfer it to a container for freezing to add firmness. All the home-made ice cream in this house has disappeared fast, and not a word of rebuke from Dr Atkins.
I was really looking forward to getting this (well, trying it out when I got it for my mother's birthday), but I have to confess that it wasn't what I'd hoped for. Since the other two reviews here give more details about how it's all meant to work and what you get (and since I haven't actually used the machine recently enough to remember all of that precisely!), I'll just explain why I didn't like it. To begin with, the bowl needs to be completely frozen before use, at least 10 hours in the freezer I think it was. The idea is that the bowl then stays cold for as long as it takes to make the ice cream, which, by the way, was quite a bit longer than expected. The main problem, however, is washing the thing afterwards: if you do it immediately, the water instantly freezes to the bowl, and I believe you're not meant to leave it too late. The next problem was that there is quite a delicate locking mechanism for the motor and the bowl, and it is impossible not to get water into the bowl part. This means that you can't lock it when you need to put it all together, and it took us ages to figure out what was wrong. The lock is small enough that it's an absolute nuisance to get the ice out, and of course you're losing coldness while you do this. The accompanying booklet tells you not to worry if the paddle suddenly reverses during the churning process. Unfortunately, it didn't just reverse once: it got to a point fairly soon on when it reversed every few seconds, with the result that only a very small amount of the contents actually got churned, with the rest just freezing happily to the side. Now, admittedly we were making vegan ice cream, but the recipe book did discuss replacing with soya milk and so forth, and we were following good recipes. The final texture was not impressive: the usual problem was that it just wasn't an ice-creamish texture, being either too soft or c
ontaining lumps of ice, or even both. Even when it didn't do this, the results weren't terribly smooth. My mother tried making ice cream with double cream and still had problems, although I suspect she cut down on the sugar which could have been a contributory factor. It was also difficult to figure out how much of the ingredients to use; the booklet could have been clearer on this point, since if you weren't following its recipes you had to guess. There was, however, a nice range of recipes: enough to give you ideas, at the very least. I think I'm going to return to buying plain ice cream and stirring bits in again! (For instance, we like to add rosewater, cardamon and pistachios to vanilla ice cream, and coffee and toasted flaked almonds to chocolate.) Not a raving success, in short.
Our ice cream maker was a Christmas present and we have got through gallons of double cream during the first year. Having taken a while to get to know the basics, the ice cream maker is one of the easiest appliances to use at home. We found the recipe book was a little short on ideas so surfed the eb and raided WH Smith for a few more ideas. Most useful of all was the recipe made with egg whites. Nowadays we make two batches together - one using the egg white which can be frozen immediately after mixing up whilst the other is made with egg yokes which have to be heated to make a custard and allowed to cool overnight and in the fridge. The ice cream maker is well made and appears to be more robust than it first looked. There is an irritating little socket in the rim which tends to fill with ice and has to be chipped open to enable the churner to operate. We find that to freeze the ice cream well you have to leave the freezer on fast freeze for a couplke of hours before using the ice cream maker and this makes the other things in the freezer (including previous batches of ice cream) too solid. The ice cream maker comes into its one for some speciality ice creams, like my vanilla and strawberry recipe which contains chunks of strawberry. This only really works for freshly churned ice cream and doesn't tast anywhere near as good once the strawberry chunks have frozen. Don't be afraid to experiment. Our family favourite is almond ice cream, made with plenty of almond essence. Go one - give it a try, but watch out for your waistline.
I always said that once I got a place of my own, there’d be a bucket full of mushrooms in the larder and a freezer full of ice-cream. Of course, it hasn’t quite turned out like that – I buy the occasional bag of frozen peas too! Quality ice-creams (especially a freezer full) can work out expensive so that’s why I invested in an ice-cream maker. My Magimix 1.1 litre ice-cream maker cost £39.99 from Rackhams six years ago. Unfortunately I haven’t used it much over the last couple of years, as whenever I used to make any, my husband and daughter would eat it all before I even got a look in! Making the ice-cream can be quite time consuming and actually doesn’t work out that much cheaper in the long run (think of all that double cream) – but at least by making my own I get to ensure it contains only quality ingredients. MAGIMIX CONTENTS The Magimix comes in two parts: the actual motor unit and mixing bowl. The motor unit has a lid and a paddle for mixing the ice-cream. The mixing bowl is hollow and contains a freezing agent within its walls. An instruction leaflet comes with the unit, which is informative enough but fails to mention how long churning of the mixture should take place for. A handy little recipe booklet is also included, including 25 ice-cream recipes (including low fat options), 7 sorbets and 2 sauces – very impressive. PREPARATION The mixing bowl has to be placed into a 4 star freezer (temp –18C) and left for at least 10 hours. Mine, in fact, has been in there so long that it is trapped by the ice that has formed due to my freezer being in desperate need of a defrost! The paddle and lid are fitted to the motor unit before plugging in. The paddle has to be rotating before the ice-cream mixture is added, to prevent it freezing on the sides. The lid is then opened and mixture poured in – the mixture must
be at fridge temperature in order for the process to work. The idea is that the freezing agent in the mixing bowl will keep the ice-cream cold during mixing. Although the instruction leaflet doesn’t mention how long the mixture has to be churned for, I’ve found that it takes approximately 20 minutes. CLEANING The motor unit cannot be immersed in water and must be cleaned with a damp sponge. The bowl and lid can be washed under the tap – a dishwasher is not recommended. CONCLUSION The Magimix is easy to use but the freezing of the mixing bowl 10 hours in advance can be a bit of a nuisance and takes up valuable freezer space. Although ice-cream making can be time consuming it’s also great fun!
Just pre-freeze bowl for 12 hours in a 3-4 star freezer / Remove, replace lid, switch on and add your choice of ingredients / From just 20 minutes later you've made your very own delicious ice cream.