33% under what the other stores charge
Compared across 17 stores. Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
The Nostalgia PICM4BG is a 4-quart electric ice cream maker with a vintage-style blue plastic bucket, a carry handle and a 50W motor that churns ice cream, frozen yogurt or sorbet in about 20 to 30 minutes. It uses a rock-salt-and-ice bucket design with an aluminum canister and plastic dasher, so it makes large family batches without pre-freezing a bowl. That puts it against compressor machines that freeze on their own and against pre-frozen-bowl makers that cap out at 1 to 2 quarts. Owners like the big capacity and the old-fashioned look; the common complaints are the ice and salt routine, noisy churning and soft results unless the canister is well chilled.
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Lowest price we've seen: $29.99 on Nov 13 at Fleet Farm. Tracked across 15 stores since Nov 13.
Owners of the Nostalgia bucket-style maker generally like the large batches and the retro look, and say it is easy to set up and run. Many note the ice-and-salt routine and the noise, and some find the ice cream soft straight from the canister.
The Nostalgia 4 Qt. Electric Ice Cream Maker makes ice cream, frozen yogurt or sorbet in family-sized batches. It has a vintage-inspired look, and an electric motor does the churning, so no hand cranking is needed. A batch takes about 30 minutes.
It uses a 4-quart aluminum canister and a heavy-duty plastic dasher, set inside a blue plastic outer bucket with a carry handle. This is an ice-and-salt machine. Ice and salt go in the outer bucket around the canister, never into the ice cream mixture. Ice, salt and chilled recipe ingredients are not included.
To use it, chill the canister and the prepared mixture. Fill the canister no more than two-thirds full, then fit the dasher, lid and motor. Layer ice and salt around the canister, keeping below the bucket drain opening, and plug into a 120V AC outlet. Allow about 1 to 2 medium bags of ice and 2 to 4 cups of salt per batch. Transfer the finished ice cream to a freezer-safe container for a firmer texture.
