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This review is from: Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker (Kitchen)
The Cuisinart ICE-30BC works wonderfully. It is easy to use -- just one switch which says "on" and "off". In addition, it has a handsome design and is easy to store.
If you like to experiment with foods, this is a great purchase.
I had not previously owned an ice cream maker -- if you're in the same position, here's some things to expect:
* Don't buy one if you're simply trying to save money on ice cream for the family. The maker is costly, as are good ingredients.
* Good, rich ice cream requires cooking a custard-like mixture. Meaning double boiler on the stove, then a lengthy cooling process. Although you could avoid cooking and make a simple ice cream with the ice cream maker alone -- the results are not the same.
* The canister part of the 2 quart Cuisinart maker must be placed in the freezer for about 24 hours before each use. Keep this in mind if you have a packed freezer and/or tend to like instead gratification.
* The machine is noisy. A bit noisier that most blenders. And it needs to run for about a half hour.
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Showing 1-9 of 9 posts in this discussion
Initial post: Jun 29, 2008 5:46:46 AM PDT
You do not need a double boiler to cook a custard-base. Heat up some milk and cream until you see small bubbles on the edge of the pot (do not let it boil.) In a separate bowl, stir the egg yolks and sugar until fully mixed. Then temper the milk/cream mixture into the bowl with the eggs and sugar. Go slowly or you'll cook the eggs. Once you have mixed all the ingredients into the egg/sugar bowl, transfer it back into the pot and heat it up a bit stirring constantly. Again, don't boil it. After you heat it up, pour it in a bowl through a sieve and then cool it for a few hours in the fridge.
In reply to an earlier post on Jul 2, 2008 9:55:33 PM PDT
>>>Good, rich ice cream requires cooking a custard-like mixture
No, No, No, Ice cream does not contain eggs, what you are describing is "frozen custard" a similar product but not the same as TRUE ice cream.
You call frozen custard rich and that is probably due to the fact that the overrun is usually only 20% as compared to 60 -120% on regular ice cream. The cuisinart ice cream maker does not have any noticeable overrun during the production of the ice cream so you get a rich dense product very similar to frozen custard but without the slight egg flavor that many people do not like.
Posted on Mar 27, 2009 9:48:22 AM PDT
T. Newport says:
It is NOT as loud or louder than any blender I've had or heard in use. The sounds is more comparable to a dishwasher running.
Posted on May 19, 2012 10:02:46 AM PDT
Robin Lynn Frank says:
In reply to an earlier post on Mar 4, 2013 7:24:16 AM PST
M. Taylor says:
Agreed, no way it's louder than a blender, especially a blender full of ice. ;)
Posted on Apr 12, 2013 11:37:30 AM PDT
Jane Doe says:
Thanks for adding the bit at the end of what to expect. I don't 'need' one of these, and if it's not cost effective then I can suffer without an icecream maker :)
In reply to an earlier post on Aug 24, 2013 8:32:46 PM PDT
I agree, most people myself included do not need an ice cream maker, but that being said I do not need to eat a porter house steak either, but I choose to eat good steak on occasion. The same apply's to "good ice cream." If you had a choice to eat the bland overpriced muck that passes for commercial ice cream verses a trip to a local ice cream stand that makes their own product from quality ingredients I believe you would choose the superior product, I know I do. So why make your own? First it is not a bother, I enjoy making something that I and others will enjoy. Second what goes in is controlled by me, no gums or additives. Third I believe I deserve to eat well, and the cost while more than some will be willing to pay is not an issue because eating rich deserts is not an every day thing for me and mine.
So cut loose, live, life is too short. Enjoy some really good ice cream once in a while <smile >
In reply to an earlier post on Jun 26, 2014 8:27:37 AM PDT
I agree plus, I can create flavors not available such as the good old fashioned Run Raisin! Also, I can't have chocolate so I use carob instead. This is perfect for customized flavors!
In reply to an earlier post on Aug 5, 2014 4:19:53 AM PDT
Does the sorbet have milk in it also? Im trying too make something diet that is low in cholesterol without milk. Any ideas?
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