Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * and has received high ratings!
BUT It takes about 28 hours to make icecream " in Less then 20 minutes..."
You MUST pre freeze the bowl 24 hours;
16 minutes or less to mix ingredients;
add 1-2 hours to CHILL that mixture BEFORE use +++ (see below);
11-20 minutes to make ice cream;
Up to 2 hours MORE freezing time to thicken ice cream past soft serve consistancy;
"up to 15 minutes to thaw before serving" ,
and
good 20 minutes to HAND wash all the gear used and clean up the kitchen.
THE PADDLE MUST BE INSERTED IN THE COLD BOWL BEFORE ADDING ANY LIQUID INGREDIENTS! Otherwise you risk burning out the motor when the liquids ice up instantly along the frozen bowl's sides and jam the paddle. (ALSO, After that happens, you can NOT install the paddle either until the whole mess thaws..)
SO please don't be tempted to use the frozen bowl as the mixing bowl -as I and others did on first use.
The ice21 series has been rated "most affordable" for a good reason: (Cuisinart cheaped out and put in a lightweight motor compared to thier 2 quart ICE 30 model).
You OUGHT to stand by and monitor the process and be ready to shut off the machine if you hear a buzz or hum and don't see the bowl moving!!!!
(And/or
when you see the final product creeping out the machine top , over the freezer bowl , after expanding into actual icecream- to avoid a counter top mess..so DON'T "set it and forget it".
Please do NOT EVER LEAVE FINISHED ICE CREAM IN THE FREEZER BOWL AND RETURN TO FREEZER FOR STORAGE:
The ice cream will freeze into a solid ice cube that even a USA MADE scoop can't handle; Especially when the basic recipe is changed to higher liquid content such as adding, stawberry puree or espresso shots,etc. THE MANUAL STATES THAT THE FREEZER BOWL CHILLS DOWN TO 21 DEGREES (SOMEHOW) Hence, the 24 hours cooling period.
And then, You can't just leave that frozen bowl on a counter to thaw like a regular carton of icecream either , because the bowl of frozen ice cream becomes a mini counter top open freezer that CAN NOT THAW for a while because the ice cream is inside a frozen hollow metal bowl that is sealed with freezer pack juice.
Now if you want to transport ice cream to a picnic or anticipate a power outage..let it freeze up in the freezer bowl..
BTW you are going to need 3 big bowls and a stiff spatula, (probably a nylon dish cleaning brush, or at least sponge to clean up) a blender or hand mixer, or at least a wire whisk or big spoon AND of course, you'll want a sturdy ice cream scooper!!
You will need a blender or hand mixer , 1 bowl to mix ingredients,
a clean bowl to dump the padde in when done --(unless you wash the 1st bowl while you wait) along with a stiff spatula to scrape half the frozen icecream off and
a 3rd bowl (2 qt or larger size ) to store the icecream left in the freezer bowl
and the icecream scoop to serve it all up!
I Suggest that when your batch is done: FIRST, yank the icecream paddle out of the freezer bowl and dump it into a waiting bowl. leave it!!
Then
2nd. Concentrate on getting as much icecream out of the freezer bowl as quickly as you can - because the more icecream you remove- the faster the leftover
will freeze up against the freezer bowl making it harder to remove;-
then,
throw the storage bowl into the freezer to chill down more so it can harden up.
Third, return to the bowl with the paddle and maybe it will have melted enough by now to scrape the paddle clean of frozen icecream;
Fourth, combine this last rescued icecream with either the bowl already in the freezer- or just
Give it to your "helpers. to lick or sppon clean" unless you just eat it yourself as a reward for your efforts.
Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * !
* The basic recipie of 1 cup milk , 2 cups heavy cream, 3/4 cup granulated sugar, pinch of salt, 1 tablespoon PURE vanilla extract, yields a fast melting, thin, light, ice"milk" more akin to Hagandaz and Breyers- all-natural, than Ben & Jerry's.
THERE IS ALSO A DIFFERENCE BETWEEN "HEAVY CREAM & "WHIPPING CREAM" Heavy cream has more fat and is creamier BUT whipping cream works too if that's all that your store has.
+++ The basic recipie calls for dissolving the sugar & salt in the milk BEFORE adding the cream and other flavoring..THEN chilling the completed mixture for 1 to 2 hours !!! BEFORE making the icecream.
There is science involved here: cold milk won't easily disolve sugar; and the sugar and salt aren't just for flavor either- they both actually help change the ice cream texture !
So
you shouldn't cheat by just prechilling the milk & cream even before you begin to mix the ingredients; in order to "speed things up". Then dumping the slop into the freezer bowl and skipping chilling the mixture for 1 -2 hours-
By Allowing the sugar & salt opportunity to fully merge with the milk at a warmer. temperature before adding the cream (and flavorings)- AND THEN CHILLING the whole mixture 1 or 2 hours - You will have BETTER ice cream if you take the slow way like the recipie says.
I put the milk, sugar and salt in a BLENDER instead of using a hand mixer or mixing bowl for maximum disolving. BUT not the cream because you DON'T want to whip it or turn it into butter!!!
Finally, If you DO want slower melting, creamier, thick ice cream you will need to add PASTURIZED eggs ( never raw!!!) Or carrageenan (seaweed), locust, guar, or zanthan gums LIKE MOST COMMERCIALLY MADE ICECREAMS have.
Thank you you have reached the End of my review.
You, deserve an icecream
Now.🍦
There is a newer model of this item:
Customers who bought this item also bought these Food Containers
Page 1 of 1 Start overPage 1 of 1
From the manufacturer
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|
|
|
|---|---|---|---|---|---|---|
| Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker | Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker | Cuisinart Compressor Ice Cream & Gelato Maker | Cuisinart Frozen Yogurt, Sorbet & Ice Cream Maker | Cuisinart Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker | Cuisinart Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker | |
| Item # | ICE-20P1 | ICE-21P1 | ICE-100 | ICE-30BCP1 | ICE-70P1 | ICE-40 |
| Freezer Bowl Capacity | 1.5-Quart | 1.5-Quart | 1.5-Quart | 2-Quart | 2-Quart | 1-Quart (Double Sided) |
| Frozen Treats | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream, Gelato & Sorbet | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream, Gelato & Sorbet | Frozen Yogurt, Ice Cream & Sorbet |
| Ingredients Feeder | Spout | Spout | Window | Spout | Spout | 2 Spouts |
| Double Insulated Freezer Bowl | ✓ | ✓ | ✓ | ✓ | 2 Bowls | |
| Auto Shut-Off | ✓ | ✓ | ✓ | ✓ | 30-Minute | ✓ |
| Easy Lock Lid | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| Digital LCD Screen | ✓ | ✓ | ||||
| Color | White | White | Black/Stainless Steel | Brushed Chrome | Stainless Steel | Brushed Chrome/White |
| Recipe Book Included | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
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Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * and has received high ratings!BUT It takes about 28 hours to make icecream " in Less then 20 minutes..."You MUST pre freeze the bowl 24 hours;16 minutes or less to mix ingredients;add 1-2 hours to CHILL that mixture BEFORE use +++ (see below);11-20 minutes to make ice cream;Up to 2 hours MORE freezing time to thicken ice cream past soft serve consistancy;"up to 15 minutes to thaw before serving" ,andgood 20 minutes to HAND wash all the gear used and clean up the kitchen.THE PADDLE MUST BE INSERTED IN THE COLD BOWL BEFORE ADDING ANY LIQUID INGREDIENTS! Otherwise you risk burning out the motor when the liquids ice up instantly along the frozen bowl's sides and jam the paddle. (ALSO, After that happens, you can NOT install the paddle either until the whole mess thaws..)SO please don't be tempted to use the frozen bowl as the mixing bowl -as I and others did on first use.The ice21 series has been rated "most affordable" for a good reason: (Cuisinart cheaped out and put in a lightweight motor compared to thier 2 quart ICE 30 model). You OUGHT to stand by and monitor the process and be ready to shut off the machine if you hear a buzz or hum and don't see the bowl moving!!!!(And/or when you see the final product creeping out the machine top , over the freezer bowl , after expanding into actual icecream- to avoid a counter top mess..so DON'T "set it and forget it".Please do NOT EVER LEAVE FINISHED ICE CREAM IN THE FREEZER BOWL AND RETURN TO FREEZER FOR STORAGE: The ice cream will freeze into a solid ice cube that even a USA MADE scoop can't handle; Especially when the basic recipe is changed to higher liquid content such as adding, stawberry puree or espresso shots,etc. THE MANUAL STATES THAT THE FREEZER BOWL CHILLS DOWN TO 21 DEGREES (SOMEHOW) Hence, the 24 hours cooling period.And then, You can't just leave that frozen bowl on a counter to thaw like a regular carton of icecream either , because the bowl of frozen ice cream becomes a mini counter top open freezer that CAN NOT THAW for a while because the ice cream is inside a frozen hollow metal bowl that is sealed with freezer pack juice. Now if you want to transport ice cream to a picnic or anticipate a power outage..let it freeze up in the freezer bowl..BTW you are going to need 3 big bowls and a stiff spatula, (probably a nylon dish cleaning brush, or at least sponge to clean up) a blender or hand mixer, or at least a wire whisk or big spoon AND of course, you'll want a sturdy ice cream scooper!!You will need a blender or hand mixer , 1 bowl to mix ingredients,a clean bowl to dump the padde in when done --(unless you wash the 1st bowl while you wait) along with a stiff spatula to scrape half the frozen icecream off and a 3rd bowl (2 qt or larger size ) to store the icecream left in the freezer bowland the icecream scoop to serve it all up!I Suggest that when your batch is done: FIRST, yank the icecream paddle out of the freezer bowl and dump it into a waiting bowl. leave it!!Then2nd. Concentrate on getting as much icecream out of the freezer bowl as quickly as you can - because the more icecream you remove- the faster the leftover will freeze up against the freezer bowl making it harder to remove;- then,throw the storage bowl into the freezer to chill down more so it can harden up.Third, return to the bowl with the paddle and maybe it will have melted enough by now to scrape the paddle clean of frozen icecream;Fourth, combine this last rescued icecream with either the bowl already in the freezer- or justGive it to your "helpers. to lick or sppon clean" unless you just eat it yourself as a reward for your efforts.Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * !* The basic recipie of 1 cup milk , 2 cups heavy cream, 3/4 cup granulated sugar, pinch of salt, 1 tablespoon PURE vanilla extract, yields a fast melting, thin, light, ice"milk" more akin to Hagandaz and Breyers- all-natural, than Ben & Jerry's. THERE IS ALSO A DIFFERENCE BETWEEN "HEAVY CREAM & "WHIPPING CREAM" Heavy cream has more fat and is creamier BUT whipping cream works too if that's all that your store has.+++ The basic recipie calls for dissolving the sugar & salt in the milk BEFORE adding the cream and other flavoring..THEN chilling the completed mixture for 1 to 2 hours !!! BEFORE making the icecream.There is science involved here: cold milk won't easily disolve sugar; and the sugar and salt aren't just for flavor either- they both actually help change the ice cream texture !Soyou shouldn't cheat by just prechilling the milk & cream even before you begin to mix the ingredients; in order to "speed things up". Then dumping the slop into the freezer bowl and skipping chilling the mixture for 1 -2 hours-By Allowing the sugar & salt opportunity to fully merge with the milk at a warmer. temperature before adding the cream (and flavorings)- AND THEN CHILLING the whole mixture 1 or 2 hours - You will have BETTER ice cream if you take the slow way like the recipie says. I put the milk, sugar and salt in a BLENDER instead of using a hand mixer or mixing bowl for maximum disolving. BUT not the cream because you DON'T want to whip it or turn it into butter!!!Finally, If you DO want slower melting, creamier, thick ice cream you will need to add PASTURIZED eggs ( never raw!!!) Or carrageenan (seaweed), locust, guar, or zanthan gums LIKE MOST COMMERCIALLY MADE ICECREAMS have.Thank you you have reached the End of my review.You, deserve an icecreamNow.🍦
Images in this review
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States 🇺🇸 on May 4, 2023
Color: New WhiteVerified Purchase
Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * and has received high ratings!
BUT It takes about 28 hours to make icecream " in Less then 20 minutes..."
You MUST pre freeze the bowl 24 hours;
16 minutes or less to mix ingredients;
add 1-2 hours to CHILL that mixture BEFORE use +++ (see below);
11-20 minutes to make ice cream;
Up to 2 hours MORE freezing time to thicken ice cream past soft serve consistancy;
"up to 15 minutes to thaw before serving" ,
and
good 20 minutes to HAND wash all the gear used and clean up the kitchen.
THE PADDLE MUST BE INSERTED IN THE COLD BOWL BEFORE ADDING ANY LIQUID INGREDIENTS! Otherwise you risk burning out the motor when the liquids ice up instantly along the frozen bowl's sides and jam the paddle. (ALSO, After that happens, you can NOT install the paddle either until the whole mess thaws..)
SO please don't be tempted to use the frozen bowl as the mixing bowl -as I and others did on first use.
The ice21 series has been rated "most affordable" for a good reason: (Cuisinart cheaped out and put in a lightweight motor compared to thier 2 quart ICE 30 model).
You OUGHT to stand by and monitor the process and be ready to shut off the machine if you hear a buzz or hum and don't see the bowl moving!!!!
(And/or
when you see the final product creeping out the machine top , over the freezer bowl , after expanding into actual icecream- to avoid a counter top mess..so DON'T "set it and forget it".
Please do NOT EVER LEAVE FINISHED ICE CREAM IN THE FREEZER BOWL AND RETURN TO FREEZER FOR STORAGE:
The ice cream will freeze into a solid ice cube that even a USA MADE scoop can't handle; Especially when the basic recipe is changed to higher liquid content such as adding, stawberry puree or espresso shots,etc. THE MANUAL STATES THAT THE FREEZER BOWL CHILLS DOWN TO 21 DEGREES (SOMEHOW) Hence, the 24 hours cooling period.
And then, You can't just leave that frozen bowl on a counter to thaw like a regular carton of icecream either , because the bowl of frozen ice cream becomes a mini counter top open freezer that CAN NOT THAW for a while because the ice cream is inside a frozen hollow metal bowl that is sealed with freezer pack juice.
Now if you want to transport ice cream to a picnic or anticipate a power outage..let it freeze up in the freezer bowl..
BTW you are going to need 3 big bowls and a stiff spatula, (probably a nylon dish cleaning brush, or at least sponge to clean up) a blender or hand mixer, or at least a wire whisk or big spoon AND of course, you'll want a sturdy ice cream scooper!!
You will need a blender or hand mixer , 1 bowl to mix ingredients,
a clean bowl to dump the padde in when done --(unless you wash the 1st bowl while you wait) along with a stiff spatula to scrape half the frozen icecream off and
a 3rd bowl (2 qt or larger size ) to store the icecream left in the freezer bowl
and the icecream scoop to serve it all up!
I Suggest that when your batch is done: FIRST, yank the icecream paddle out of the freezer bowl and dump it into a waiting bowl. leave it!!
Then
2nd. Concentrate on getting as much icecream out of the freezer bowl as quickly as you can - because the more icecream you remove- the faster the leftover
will freeze up against the freezer bowl making it harder to remove;-
then,
throw the storage bowl into the freezer to chill down more so it can harden up.
Third, return to the bowl with the paddle and maybe it will have melted enough by now to scrape the paddle clean of frozen icecream;
Fourth, combine this last rescued icecream with either the bowl already in the freezer- or just
Give it to your "helpers. to lick or sppon clean" unless you just eat it yourself as a reward for your efforts.
Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * !
* The basic recipie of 1 cup milk , 2 cups heavy cream, 3/4 cup granulated sugar, pinch of salt, 1 tablespoon PURE vanilla extract, yields a fast melting, thin, light, ice"milk" more akin to Hagandaz and Breyers- all-natural, than Ben & Jerry's.
THERE IS ALSO A DIFFERENCE BETWEEN "HEAVY CREAM & "WHIPPING CREAM" Heavy cream has more fat and is creamier BUT whipping cream works too if that's all that your store has.
+++ The basic recipie calls for dissolving the sugar & salt in the milk BEFORE adding the cream and other flavoring..THEN chilling the completed mixture for 1 to 2 hours !!! BEFORE making the icecream.
There is science involved here: cold milk won't easily disolve sugar; and the sugar and salt aren't just for flavor either- they both actually help change the ice cream texture !
So
you shouldn't cheat by just prechilling the milk & cream even before you begin to mix the ingredients; in order to "speed things up". Then dumping the slop into the freezer bowl and skipping chilling the mixture for 1 -2 hours-
By Allowing the sugar & salt opportunity to fully merge with the milk at a warmer. temperature before adding the cream (and flavorings)- AND THEN CHILLING the whole mixture 1 or 2 hours - You will have BETTER ice cream if you take the slow way like the recipie says.
I put the milk, sugar and salt in a BLENDER instead of using a hand mixer or mixing bowl for maximum disolving. BUT not the cream because you DON'T want to whip it or turn it into butter!!!
Finally, If you DO want slower melting, creamier, thick ice cream you will need to add PASTURIZED eggs ( never raw!!!) Or carrageenan (seaweed), locust, guar, or zanthan gums LIKE MOST COMMERCIALLY MADE ICECREAMS have.
Thank you you have reached the End of my review.
You, deserve an icecream
Now.🍦
BUT It takes about 28 hours to make icecream " in Less then 20 minutes..."
You MUST pre freeze the bowl 24 hours;
16 minutes or less to mix ingredients;
add 1-2 hours to CHILL that mixture BEFORE use +++ (see below);
11-20 minutes to make ice cream;
Up to 2 hours MORE freezing time to thicken ice cream past soft serve consistancy;
"up to 15 minutes to thaw before serving" ,
and
good 20 minutes to HAND wash all the gear used and clean up the kitchen.
THE PADDLE MUST BE INSERTED IN THE COLD BOWL BEFORE ADDING ANY LIQUID INGREDIENTS! Otherwise you risk burning out the motor when the liquids ice up instantly along the frozen bowl's sides and jam the paddle. (ALSO, After that happens, you can NOT install the paddle either until the whole mess thaws..)
SO please don't be tempted to use the frozen bowl as the mixing bowl -as I and others did on first use.
The ice21 series has been rated "most affordable" for a good reason: (Cuisinart cheaped out and put in a lightweight motor compared to thier 2 quart ICE 30 model).
You OUGHT to stand by and monitor the process and be ready to shut off the machine if you hear a buzz or hum and don't see the bowl moving!!!!
(And/or
when you see the final product creeping out the machine top , over the freezer bowl , after expanding into actual icecream- to avoid a counter top mess..so DON'T "set it and forget it".
Please do NOT EVER LEAVE FINISHED ICE CREAM IN THE FREEZER BOWL AND RETURN TO FREEZER FOR STORAGE:
The ice cream will freeze into a solid ice cube that even a USA MADE scoop can't handle; Especially when the basic recipe is changed to higher liquid content such as adding, stawberry puree or espresso shots,etc. THE MANUAL STATES THAT THE FREEZER BOWL CHILLS DOWN TO 21 DEGREES (SOMEHOW) Hence, the 24 hours cooling period.
And then, You can't just leave that frozen bowl on a counter to thaw like a regular carton of icecream either , because the bowl of frozen ice cream becomes a mini counter top open freezer that CAN NOT THAW for a while because the ice cream is inside a frozen hollow metal bowl that is sealed with freezer pack juice.
Now if you want to transport ice cream to a picnic or anticipate a power outage..let it freeze up in the freezer bowl..
BTW you are going to need 3 big bowls and a stiff spatula, (probably a nylon dish cleaning brush, or at least sponge to clean up) a blender or hand mixer, or at least a wire whisk or big spoon AND of course, you'll want a sturdy ice cream scooper!!
You will need a blender or hand mixer , 1 bowl to mix ingredients,
a clean bowl to dump the padde in when done --(unless you wash the 1st bowl while you wait) along with a stiff spatula to scrape half the frozen icecream off and
a 3rd bowl (2 qt or larger size ) to store the icecream left in the freezer bowl
and the icecream scoop to serve it all up!
I Suggest that when your batch is done: FIRST, yank the icecream paddle out of the freezer bowl and dump it into a waiting bowl. leave it!!
Then
2nd. Concentrate on getting as much icecream out of the freezer bowl as quickly as you can - because the more icecream you remove- the faster the leftover
will freeze up against the freezer bowl making it harder to remove;-
then,
throw the storage bowl into the freezer to chill down more so it can harden up.
Third, return to the bowl with the paddle and maybe it will have melted enough by now to scrape the paddle clean of frozen icecream;
Fourth, combine this last rescued icecream with either the bowl already in the freezer- or just
Give it to your "helpers. to lick or sppon clean" unless you just eat it yourself as a reward for your efforts.
Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * !
* The basic recipie of 1 cup milk , 2 cups heavy cream, 3/4 cup granulated sugar, pinch of salt, 1 tablespoon PURE vanilla extract, yields a fast melting, thin, light, ice"milk" more akin to Hagandaz and Breyers- all-natural, than Ben & Jerry's.
THERE IS ALSO A DIFFERENCE BETWEEN "HEAVY CREAM & "WHIPPING CREAM" Heavy cream has more fat and is creamier BUT whipping cream works too if that's all that your store has.
+++ The basic recipie calls for dissolving the sugar & salt in the milk BEFORE adding the cream and other flavoring..THEN chilling the completed mixture for 1 to 2 hours !!! BEFORE making the icecream.
There is science involved here: cold milk won't easily disolve sugar; and the sugar and salt aren't just for flavor either- they both actually help change the ice cream texture !
So
you shouldn't cheat by just prechilling the milk & cream even before you begin to mix the ingredients; in order to "speed things up". Then dumping the slop into the freezer bowl and skipping chilling the mixture for 1 -2 hours-
By Allowing the sugar & salt opportunity to fully merge with the milk at a warmer. temperature before adding the cream (and flavorings)- AND THEN CHILLING the whole mixture 1 or 2 hours - You will have BETTER ice cream if you take the slow way like the recipie says.
I put the milk, sugar and salt in a BLENDER instead of using a hand mixer or mixing bowl for maximum disolving. BUT not the cream because you DON'T want to whip it or turn it into butter!!!
Finally, If you DO want slower melting, creamier, thick ice cream you will need to add PASTURIZED eggs ( never raw!!!) Or carrageenan (seaweed), locust, guar, or zanthan gums LIKE MOST COMMERCIALLY MADE ICECREAMS have.
Thank you you have reached the End of my review.
You, deserve an icecream
Now.🍦
Images in this review
Top reviews from other countries
Trudelle Laker
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Power conversion for 110v 50Hz
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Karthekeyan S
the machine is good, it churns out the ice cream in 20-25 ...
Reviewed in India 🇮🇳 on October 14, 2015Color: WhiteVerified Purchase
