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Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
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- Fully automatic with a commercial quality compressor. 1-1/2-quart ice cream bowl capacity
- Dimensions: LWH: 16.00” x 12.00” x 9.00”. Weight : 32lbs
- 2 paddles - a gelato paddle for authentic gelato and an ice cream paddle for creamy ice cream
- 60-minute countdown timer with touchpad controls and a blue LCD readout
- 10-minute keep cool feature keeps your ice cream or gelato cool after timer has gone off
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||12 x 16 x 9 in||11 x 16 x 11 in||16.75 x 11.25 x 10.25 in||8.62 x 9.74 x 13.22 in|
|Item Weight||23.7 lbs||12 lbs||24.25 lbs||13.5 lbs|
The Cuisinart Compressor Ice Cream and Gelato Maker
Make decadent ice cream, rich creamy gelato and light sorbet that your family will love, all in the comfort of your own home. The easy to use, fully automatic Cuisinart ICE-100 Ice Cream and Gelato Maker features a commercial-style compressor so you can make batch after batch without waiting. Two unique mixing paddles and a 60-minute countdown timer work to ensure your homemade gelato, ice cream or sorbet has the perfect consistency.
The included recipe book features a variety of flavors to create with the Cuisinart Ice Cream and Gelato Maker. You can also add in your favorite ingredients -- be it fresh fruits, chocolate chunks, even brownies -- during the mixing process through the see-through lid to make a fabulous frozen treat. Once the timer countdown is complete, the 10-minute Keep Cool cycle begins to keep your ice cream or gelato nice and cool. For optimum consistency, transfer the mixture to an airtight container and chill for a minimum of 2 hours.
Features and Benefits
Add recipe ingredients to the mixing bowl with the easily removable see-through lid and then watch the mixing process in action.
Use to add your favorite toppings and mix-ins, like chocolate chips or nuts, without interrupting the freezing cycle.
Two unique paddles mix and aerate the ingredients in the mixing bowl to create your frozen dessert. The gelato and sorbet paddle perfectly incorporates air in the ingredients and creates richly textured results with intense flavor. Use the ice cream paddle to perfectly churn for smooth, creamy results.
Mixing Bowl with Lift-Out Handle
Anondized aluminum mixing bowl. No need to pre-chill or freeze the bowl prior to use.
Touchpad Control Panel with LCD Readout
When the unit is on, the power button is illuminated by a red LED light. The countdown timer can be set from 10 minutes to 60 minutes. The Start/Stop button can be pressed at any point in the Mixing/Cooling cycle to pause the timer and mixing. The same button can be pressed to continue mixing.
Making Frozen Desserts
- Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure your base does not go over the top dasher on the mixing paddle. Gelato and sorbet bases should be no more than 1 quart and ice cream bases should be no more than 5 cups. The ingredients will increase in volume during the freezing process. For best results, prepare the ingredients in a container from which it is easy to pour.
- Place the mixing bowl into the base.
- Place the ice cream or gelato/sorbet paddle in the mixing bowl so it rests in the center of the bowl.
- Pour ingredients into the mixing bowl.
- Press the Power button to turn the unit on and then set the timer per the recipe. The timer will default to 60 minutes.
- Press the Start/Stop button to begin the Mixing/Cooling cycle.
- Add ingredients such as chips and nuts towards the end of the mixing time once the mixture has begun to thicken.
- Once the set time concludes, the 10-minute Keep Cool cycle will keep your ice cream or gelato cool.
- When the frozen dessert is ready, transfer to a freezer-safe, airtight container for longer storage in the freezer.
Ingredients such as chips and nuts should be added about five minutes before the freezing process is complete in order to fully incorporate them into the frozen mixture. To add a chocolate swirl to the mix, slowly drizzle in hot fudge or melted chocolate.
Top Customer Reviews
I decided to fiddle around with it. On the bottom is a black plastic piece held in place with three #15 Torx screws and two tabs. Remove the three Torx screws, press the tabs, and take out the plastic piece, which reveals the drive train. The drive train consists of a small plastic wheel that drives a rubber belt that drives a train of three plastic gears. None of the gears would turn. I squeezed the belt together and felt something pop. A very small piece of hard crap fell out and suddenly the gear train was free . . . I could turn it by hand. I put everything back together and it worked fine for a month or so then I had to repeat the performance. Unplug it, turn it over, remove the bottom plate, fiddle around with the rubber belt and gears until they turn freely, put it back together. All in all, I've "repaired" it five times, tonight being the fifth. I have no idea what causes the drive train to hang up . . . there's no hardened grease or any other foreign objects in the gear compartment. The little piece of crap that fell out the first time appeared to be a piece of dry, hardened ice cream but I could not find any way it could have gotten into the drive train. If I can find a parts list I'll order the entire drive train. Until then, I just keep my #15 Torx screwdriver handy.
If you need ice cream tub recommendations, we love these. Tovolo Glide-A-Scoop Ice Cream Tub - Pistachio. They come in all different colors, so you can keep your flavors straight in the freezer.
If you need book recommendations, we love The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home for classic, divine gelato, The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments for perfect ice cream, and Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream for unusual ice cream and toppings.
Ree Drummond's Cinnamon Ice Cream and Williams Sonoma's Lemon Gelato are well worth a google.
The noise level is similar to a dehydrator. It hums the whole time it runs. Not a big deal. I think the only con about it is the amount of counter space it takes up. I so strongly prefer this machine with a bigger size to a smaller one that you have to freeze parts with. I used to have one and it was rarely used because of the hassle.
--Some say it's noisy, but it's far quieter than my old Cuisinart ICE-20. We can have a conversation in our smallish kitchen when it's on without problem.
--It's convenient to make two (or more) batches in a row.
--It produces consistently good ice cream and it's easy to get all of it out of the container.
--It comes with two types of paddles. The gelato paddle does seem to make for a smoother, silkier dessert.
--If you don't have much freezer space, it's nice to not have to dedicate a spot to a pre-freeze insert.
--The stainless finish looks great if that fits your aesthetic. I keep the machine out on the counter top and it fits right in with my other appliances.
--It's on the large side, so if you don't have much storage or counter space, keep that in mind.
P.S. I thought it might be helpful to add a note about recipes. We've made around 2 batches of ice cream/frozen yogurt/sorbet a week since May and are enjoying the ease of using this machine. I've been using recipes from David Lebovitz's "The Perfect Scoop" and Jeni Britton Bauer's "Jeni's Splendid Ice Creams at Home." Bauer and Lebovitz have very different approaches to ice cream but my family happens to like both styles. Each book is full of winners and you can easily find recipes from both authors online to try before committing to a book purchase. If you're an ice cream fan like me, you'll have fun experimenting and seeing how the textures and flavors can vary.
UPDATE 8/2016: We've had this machine for four years, and it's still performing like new.
--Pre-chill your mix so that it's cold, as cold as the milk in your fridge. All of the recipes in the included booklet and in the two ice cream recipe books we own require chilling the mix for two hours or more before freezing in the machine. Ice cream won't freeze properly in this machine if you skip this step. You can put your mix in a ziploc bag and place in an ice-bath to cut down some of the chill time, but for the machine to work properly, your mix must be cold. My experience is that a cold mix will get to soft-serve consistency in 30-60 minutes depending on ambient temperature and type of mix. I made frozen yogurt tonight in a 79F degree kitchen, and it was able to be scooped and hold its shape in 30 minutes.
--Do not exceed 4 cups of mix in the bucket. Keeping your mix to 4 cups or less ensures that the mix can freeze and not overflow the insert. Preventing overflow keeps the machine clean.
I see that some people have had problems with a funky smell due to two holes in the driveshaft mechanism in the bucket. We bought ours in 2012. I don't see any holes in bucket/insert, and the machine hasn't emitted any odors.