Which should I go with?

I can't see how the KA bowl would save any more space than a modest size stand alone maker, unless you can fit the bowl inside of another one for storage.

Thanks in advance!

The "old-fashioned" ice cream maker is a pain with the ice and salt, but it definitely gives me the best results.

Gail

1) freeze the drum/tub SOLID for 12 - 15 hours
2) chill ALL of the ingredients you are going to use prior to making the ice cream or sorbet
3) the ice cream does not come out solid -- it comes out with a nice semi-soft texture.. if you want it more solid, pop it in the freezer for 20 minutes or so.
4) do NOT take the drum out of the freezer until you are completely ready to add the ingredients.

In the long run you'll find making sorbets to be much quicker/easier.. I make them several times a week (I make a half gallon of simple syrup at a time and keep it chilled in the fridge - I also keep the drum in the freezer unless I am in the process of making the sorbet).

I have had no problems with soupy or bad textured sorbets or ice creams.

Good luck!