“I had always thought that once you grew up you could do anything you wanted, stay up all night or eat ice cream straight out of the container” – Bill Bryson.

If you’re a lover of ice cream and have investigated making it yourself, you’ll know there are various machines out there – from fully automatic, self-chilling ice cream makers to those requiring some intervention and refrigeration.

Tara Booth (a friend of @Yuppiechef on Twitter) recently bought the Krups ice cream maker from us, and sent through a review.

Here’s the scoop:

“For a few days I had been thinking of getting an ice cream maker. I was nostalgic for a scoop or two of the kind of ice cream my Mom used to make – simple, rich, creamy. Just without all the fuss of beating and freezing and beating and freezing to get that smooth texture.

I popped over to one of my recent finds, Yuppiechef.co.za to see if they had any machines on offer. Of course they did, three in fact! My brand new machine arrived three or four days later, complete with lovely, environmentally friendly paper and a fun handwritten card.

For putting the machine through the paces, I chose to make a simple and traditional Milo ice cream. I’d initially thought the Krups maker was the type of machine that chills the mixture itself as it churns, but it isn’t a self-chilling machine.

The Krups directions are to place the bowl of the ice cream maker in the freezer for at least 24 hours prior to making your ice cream. You also need to chill the mixture in the fridge for at least 12 hours. This gives the best results and the quickest freezing time. I am lucky enough to have a big chest freezer, so I predict that the bowl will simple live in the deep freeze!