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This review is from: Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker (Kitchen)
After reading several reviews of the Cuisinart ICE-50, I was somewhat skeptical to purchase one of these machines because of the apparent noise, malfunctioning drive arms and "gooey slop" the machine generates. I went with the ICE-100 because it is an update from the first-generation machine and I couldn't be happier with it. I produced six different batches of ice cream in the first week of ownership and absolutely love what the machine turns out. It should be known that ALL MACHINES produce soft serve consistency, so if you know this going in, you won't be disappointed when your batch is finished. Also, everyone complains about the noise. I don't know if my particular model came with a muffler or what, but mine is not unreasonably noisy. Because I was expecting noise the first time I operated it, I made my first batch in my shop building. One thing I found out is that the ambient temperature where you make the ice cream has a direct reflection on how long the ice cream takes to make. The manual says to set the timer for 40 minutes, but in my 95-degree shop I had to bump the processing time to around 50-55 minutes. I'm sure if I were making the same batch in our air-conditioned house, it would probably fall in the 40-minute range. Again,this machine makes amazing ice cream in terms of texture and overall ease of use. I would highly recommend the Cuisinart ICE-100 to any serious ice cream aficionado. Now if only we consumers can convince Cuisinart to design a low cost, compressor-style ice cream maker that makes product by the gallon!
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Showing 1-2 of 2 posts in this discussion
Initial post: Sep 6, 2012 7:25:16 PM PDT
For the soft-serve consistency, there is a workaround on this. Although I have an ICE-50BC, I found that if I either used half the recipe or pulled out about half the ice cream (temporarily in the freezer) and left the other half in the bowl, it did a nice job of firming up in about another 10 minutes. The cons are taking the additional time and also a bit more air in the finished product. (This solved the problem of putting soft-serve sorbet in the freezer to store and having it become a brick).
In reply to an earlier post on Sep 7, 2012 7:27:40 AM PDT
S. Mathis says:
Thanks for the tip! I'll try the technique in a future batch.
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