Product Description
Many summers ago, ice-cream socials centered around families getting together, each cranking out its favorite ice cream for all to enjoy. You can still carry on that tradition with this authentic-looking Ice Cream Maker with Crank. The White Mountain Freezer company, which crafts these Makers, has been in business for over 145 years and knows all about making ice cream the good old-fashioned way. In fact, they've developed an exclusive method of mixing the ice cream ??? a triple-motion gear action that properly mixes and beats the entire cream contents of the canister, resulting in the smoothest, creamiest ice cream in just 20-30 minutes. The stainless-steel canister is designed for faster freezing, and the cast-iron dasher and blades will never warp out of shape. The freezer tub is made of New England pine that has been sealed, stained, lacquered and bound with strong galvanized hoops.For a century and a half, since a woman in New York invented the hand-crank freezer, making ice cream has been an American family value. Mom blended the ice cream mixture; Dad filled the maker's wooden tub with ice and rock salt to achieve the below-freezing temperature needed to produce smooth confections; kids clamored to turn the crank; and everyone happily consumed big bowls of ice cream as a reward. This family-bonding activity remains as vibrant today as it was through a century-and-a-half of "progress." With various ice cream, frozen yogurt, and sherbet recipes included, this old-fashioned White Mountain ice cream maker maintains the tradition. Only the use of modern stainless steel for the freezer can and dasher distinguishes this rugged maker from the one earlier generations enjoyed. And years from now it will still be used, knitting together a family's history.
Customer Reviews
2010-06-24
By hardnails (Santa Barbara)
The thing works great. It is sturdy and the workmanship is good. It looks like an old timer with the wooden bucket. The gear ratio on the crank doesn't offer much mechanical advantage so make sure that you have a hearty soul to turn the crank for about 1/2 hour. It takes stamina to make it to the point that the crank will hardly turn.Also make sure you have the "ice cream maker salt", yup there's a large crystal salt out there made just for us ice cream crankers, and have 20# of ice on hand. We used every cube.I have lower back issues so I had it to do over I would by an electric model as I have to draft a cranker to make a batch.
2010-03-26
By Norman C., Ribble (T or C, NM)
I love this new freezer. I own five other White Mountain. 4qt freezers but this new style is the best ever. The Wooden tub is approximately an inch larger in diameter and this extra space allows a greater quantity of ice to surround the canister. This proved to be very effective both when freezing and curing the cream. I'm so impressed that I will start replacing my older White Mountain Freezer with new ones as I can. Fortunately White Mountain Freezers carry an excellent resale value. They cost a little more, but the best always does because it's worth it.To the white Mountain Company: Excellent improvement on a winner of 125 years.
Thanks,
Norman Ribble
2009-07-04
By Mark Tallman
its a great thing to have with little kids BUT the crank leaks graphite used to lubricate the gears in the crank,its a hassle to fix but it can be done......
2008-08-05
By Kevin Buckner (Washington, DC)
For those of you with the problems of filings in your ice cream...take a thick piece of plastic (not saran wrap), cut it to about 2" larger than the diameter of the stainless freezer and after you've placed your ice cream mixture and the paddles in, push the middle of the plastic over the center piece and press down the lid. I did this just this past Sunday, my FAVORITE Mother-In-Law's birthday, and it came out perfect.Homemade ice cream is not like the commercial stuff, it has to be handled with care. YES, it melts quicker, YES, it is thin when it melts...this is because it doesn't have all that JUNK in it that the store bought crap does. So, after you crank until it's stiff and I mean STIFF...pack the bucket with fresh ice and salt and cover the top with towels and let it 'ripen' for about 30-45 min.. THEN, when you take it out of the container, place it into your freezer ASAP. Then serve, believe me, if you prepare your mixture right and put in the elbow grease...your children will love you forever.The recipe I use is a cooked, double-vanilla, custard that my great, grand-mother passed down to my Aunts and my Mother...I should quit my day job, it's richer than Rockefeller, King Solomon, Bill Gates and Warren Buffett...COMBINED, what a treat.
2008-04-30
By Robert Davis (NJ)
I didn't pay attention to the advice from some of these reviewers who stated they had issues with metal filings in their ice cream from corroded parts, and now I'm regretting it! It's true. I went ahead and made my purchase for $150.00 with high hopes for this ice cream maker. I cleaned all the parts except for the hand crank itself when I first got it, and went ahead and attempted to make a batch of vanilla ice cream. The batch ended up getting pitched because I had noticed a black powder forming on the cannister lid and when I opened it, I discovered that the powder had gone into the ice cream. I took apart the entire hand crank to clean out the black powder and dried it well. My husband even fashioned a balloon contraption to cover the gap in the lid so nothing could go into the ice cream, but on my second batch it happened again and despite our efforts, the ice cream ended up being contaminated with the metal powder again.The hand crank parts are made of cast iron, and it has a bumpy texture and when it is cranked, and the gears turn they rub against each other causing the bumps on the metal to be scraped off into a fine powder, which then travels down the dasher into the cream. Also, after using it the first time I cleaned and dried all the parts as instructed, but when I went to assemble it for the second batch, I noticed that the dasher itself had rust spots already.I don't know why this company manufactures this product with such sensitive and impractical materials. I called the manufacturing co. and talked to customer service, and while they were very polite and wanting to make the situation better, their response to me was that they acknowledge this problem only happening with a very old machine or one that has been used too much....clearly this product isn't tested for quality assurance.Beware if you own or are thinking of owning this product! You may not have noticed any metal powder/filings in your ice cream, but wipe your finger around the lid of the cannister next time and inside the hand crank part to see if it comes out black. I am returning this machine for a refund and will look elsewhere for a hand crank machine.
Many summers ago, ice-cream socials centered around families getting together, each cranking out its favorite ice cream for all to enjoy. You can still carry on that tradition with this authentic-looking Ice Cream Maker with Crank. The White Mountain Freezer company, which crafts these Makers, has been in business for over 145 years and knows all about making ice cream the good old-fashioned way. In fact, they've developed an exclusive method of mixing the ice cream ??? a triple-motion gear action that properly mixes and beats the entire cream contents of the canister, resulting in the smoothest, creamiest ice cream in just 20-30 minutes. The stainless-steel canister is designed for faster freezing, and the cast-iron dasher and blades will never warp out of shape. The freezer tub is made of New England pine that has been sealed, stained, lacquered and bound with strong galvanized hoops.For a century and a half, since a woman in New York invented the hand-crank freezer, making ice cream has been an American family value. Mom blended the ice cream mixture; Dad filled the maker's wooden tub with ice and rock salt to achieve the below-freezing temperature needed to produce smooth confections; kids clamored to turn the crank; and everyone happily consumed big bowls of ice cream as a reward. This family-bonding activity remains as vibrant today as it was through a century-and-a-half of "progress." With various ice cream, frozen yogurt, and sherbet recipes included, this old-fashioned White Mountain ice cream maker maintains the tradition. Only the use of modern stainless steel for the freezer can and dasher distinguishes this rugged maker from the one earlier generations enjoyed. And years from now it will still be used, knitting together a family's history.
Customer Reviews
2010-06-24
By hardnails (Santa Barbara)
The thing works great. It is sturdy and the workmanship is good. It looks like an old timer with the wooden bucket. The gear ratio on the crank doesn't offer much mechanical advantage so make sure that you have a hearty soul to turn the crank for about 1/2 hour. It takes stamina to make it to the point that the crank will hardly turn.Also make sure you have the "ice cream maker salt", yup there's a large crystal salt out there made just for us ice cream crankers, and have 20# of ice on hand. We used every cube.I have lower back issues so I had it to do over I would by an electric model as I have to draft a cranker to make a batch.
2010-03-26
By Norman C., Ribble (T or C, NM)
I love this new freezer. I own five other White Mountain. 4qt freezers but this new style is the best ever. The Wooden tub is approximately an inch larger in diameter and this extra space allows a greater quantity of ice to surround the canister. This proved to be very effective both when freezing and curing the cream. I'm so impressed that I will start replacing my older White Mountain Freezer with new ones as I can. Fortunately White Mountain Freezers carry an excellent resale value. They cost a little more, but the best always does because it's worth it.To the white Mountain Company: Excellent improvement on a winner of 125 years.
Thanks,
Norman Ribble
2009-07-04
By Mark Tallman
its a great thing to have with little kids BUT the crank leaks graphite used to lubricate the gears in the crank,its a hassle to fix but it can be done......
2008-08-05
By Kevin Buckner (Washington, DC)
For those of you with the problems of filings in your ice cream...take a thick piece of plastic (not saran wrap), cut it to about 2" larger than the diameter of the stainless freezer and after you've placed your ice cream mixture and the paddles in, push the middle of the plastic over the center piece and press down the lid. I did this just this past Sunday, my FAVORITE Mother-In-Law's birthday, and it came out perfect.Homemade ice cream is not like the commercial stuff, it has to be handled with care. YES, it melts quicker, YES, it is thin when it melts...this is because it doesn't have all that JUNK in it that the store bought crap does. So, after you crank until it's stiff and I mean STIFF...pack the bucket with fresh ice and salt and cover the top with towels and let it 'ripen' for about 30-45 min.. THEN, when you take it out of the container, place it into your freezer ASAP. Then serve, believe me, if you prepare your mixture right and put in the elbow grease...your children will love you forever.The recipe I use is a cooked, double-vanilla, custard that my great, grand-mother passed down to my Aunts and my Mother...I should quit my day job, it's richer than Rockefeller, King Solomon, Bill Gates and Warren Buffett...COMBINED, what a treat.
2008-04-30
By Robert Davis (NJ)
I didn't pay attention to the advice from some of these reviewers who stated they had issues with metal filings in their ice cream from corroded parts, and now I'm regretting it! It's true. I went ahead and made my purchase for $150.00 with high hopes for this ice cream maker. I cleaned all the parts except for the hand crank itself when I first got it, and went ahead and attempted to make a batch of vanilla ice cream. The batch ended up getting pitched because I had noticed a black powder forming on the cannister lid and when I opened it, I discovered that the powder had gone into the ice cream. I took apart the entire hand crank to clean out the black powder and dried it well. My husband even fashioned a balloon contraption to cover the gap in the lid so nothing could go into the ice cream, but on my second batch it happened again and despite our efforts, the ice cream ended up being contaminated with the metal powder again.The hand crank parts are made of cast iron, and it has a bumpy texture and when it is cranked, and the gears turn they rub against each other causing the bumps on the metal to be scraped off into a fine powder, which then travels down the dasher into the cream. Also, after using it the first time I cleaned and dried all the parts as instructed, but when I went to assemble it for the second batch, I noticed that the dasher itself had rust spots already.I don't know why this company manufactures this product with such sensitive and impractical materials. I called the manufacturing co. and talked to customer service, and while they were very polite and wanting to make the situation better, their response to me was that they acknowledge this problem only happening with a very old machine or one that has been used too much....clearly this product isn't tested for quality assurance.Beware if you own or are thinking of owning this product! You may not have noticed any metal powder/filings in your ice cream, but wipe your finger around the lid of the cannister next time and inside the hand crank part to see if it comes out black. I am returning this machine for a refund and will look elsewhere for a hand crank machine.
