Ice Cream Maker Machine, Ready in 20, 1.5 qt Freezer Bowl

The Cuisinart Ice Cream Maker worked exactly as stated if you follow simply directions given. Once all ingredients are in it only take 20 minutes. The ice cream could be eaten right away or for a desire harder texture it a be kept in the freezer 1 to 2 hours longer. There’s also short videos online to help you prepare using with ease. Very easy to assemble for use as well as to disassemble to clean. Contains only 3 parts that you have to clean along with the base which only has to be wiped clean. Very low noise level a blender is so much louder. Two of the attachments are plastic very light weight, so of course they should be handled with proper care. The base itself is not heavy or bulky and isa smooth, clean looking and is a solid piece which makes it durable to stay in place while using or in storage. I made a simple chocolate ice cream recipe with my grandson that consisted of only 5 ingredients which tasted delicious (great to know what you’re eating) and while fun to make too! I highly recommend!

This is well designed. The blades are engineered in such a way they don't get stuck in the cream while it's churning. I was amazed at how fast we were able to whip up a batch of ice cream with just milk, cream, a handful of sugar and some flavorings. Did not even cook a custard base. Came out creamy with a texture like gelato. I probably needed to churn it longer, but no one complained! We have only had it for one day, but I do think it will go the distance. We have two machines that require ice and salt. They are such a hassle, we never use them. After using this, I am going to donate them. The Cuisinart is not instant gratification because you do have to freeze the container for 24 hours and chill the mixture, but the ease of use can't be beat. And based on how cold the bowl is after making the first serving, I think I could have made two in a row, so can probably get 3 quarts with a little planning. And it is quiet! This is definitely the sweet spot--a relatively inexpensive machine that works exactly as advertised with minimal things to break or go wrong. I am admittedly partial to Cuisinart. My well-used food processor purchased in the 80's STILL works! I am not expecting the same longevity here, but I think they do a good job.

Very easy to use, makes the best ice cream so much better than store bought. Easy recipes. Family loves the ice cream I make. Reminds me of the ice cream I used to get from the German home made ice cream store. With home made whipped cream on top it is delicious

Update: I tried to use this ice cream maker a few days ago and it wouldn't freeze my recipe. Since other items in freezer were frozen, I assumed the freezer bowl had stopped working so I posted a negative portion to my review. When I buy a pound of bacon, I roll each slice like a jelly roll and freeze the rolls. They don't take up so much room that way and they thaw in a couple minutes. So I put a tray of rolled bacon in the freezer and it didn't freeze. True bacon has a high fat content but in a zero degrees freezer, the bacon should freeze. So on Amazon I hopped and bought two fridg/freezer thermometers to check the temp in my freezer. I wanted two so that if they were near the same temp then I'd feel they were working okay (then I'd have one for the fridge). I bought these: amazon.com/gp/product/B071F5MD27/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 I don't know why this doesn't appear as a link like they usually do but the item # is B071F5MD27Turns out my freezer had warmed up to 21 degrees according to one themometer and 22 to the other (I can live with a one degree difference since it isn't possible to put both thermometers in the same exact location in freezer). The story continues but I won't bore you all with additional details but once properly frozen the ice cream maker bowl did work (I made a bowl while ago). So I deleted that negative portion of my review and now assure readers that I'm back to supporting my original review below. Should I actually have any additional problems with this maker, I'll come back. I do recommend checking temps in freezers/fridgs since had I not put the bacon in the freezer, frozen food would have stayed frozen but the freezer wasn't cold enough to freeze certain items like bacon or this ice cream maker bowl.Original review: I've owned this Cuisinart ICE-21PK Frozen-Yogurt, Ice Cream maker long enough to have made a half dozen quarts of ice cream. Since I'm the only person eating it, that is a lot of ice cream, I'm thinking!! There is a lot to like about this little freezer and topping that list is that I know what is going into the ice cream. And even using quality ingredients, it is cost efficient especially since I bought organic ice cream which is a lot more than regular ice cream. I've made vanilla, strawberry, chocolate and various fruit ice creams using the recipe book that comes with the freezer. For the fruit ice creams, I simply add a berry mix (for example) in the same amount as strawberries are called for in that ice cream recipe. So far, all have turned out firmly frozen and they stayed frozen until eaten but not so hard frozen one has to chisel it out of the container!I already owned the Ben & Jerry's Ice Cream book and the only difference in the basic recipes for the ice cream maker is that Ben & Jerry's calls for whole eggs and the Cuisinart recipes do not. I looked up a peach ice cream recipe on-line and that recipe called for two egg yolks. I intend to add eggs to the next batch and if they make a great difference I'll post about that later but I imagine the eggs just add extra texture but can be left out if one has qualms about eating raw egg. All my ice creams have been super great without the egg. Keep in mind however that most bacteria, etc. will not survive freezing.I purchased the smaller quart & a half size since that makes 5 cups which will last me for a few days. I also wanted the pink freezer since it looks like ice cream! The round circular part seen in the photo has to be frozen for 24 hours before use so if one does not have a freezer, one will need to set aside that much space in their refrigerator freezer for that period. I have an upright freezer so as soon as I clean mine up from freezing a batch, I just put it back in the freezer and it stays there until I use it again. Clean-up is a breeze. Instructions for use are well explained and are simple. Two minutes and the ice cream is churning away. Mine usually freezes in 15 minutes. This is a great little ice cream maker and I'm so glad to own it. I love the ice cream I make especially since I know it is healthy, at least for a sugared item :))

One button, on or off. Too simple. Cook up your fav gelato, ice cream or other frozen dessert recipe. Chill your cooked batch overnight in fridge. Keep the Cuisinart bucket in the freezer overnight. Fill it up with your chilled mix, turn it on and come back in fifteen minutes. Too easy. It's done when the ice cream is so cold it won't churn around anymore. The bigger choices are the recipes, but this machine will make it all. Forget wasting your time with machines with too many buttons and sensors, this machine works - it's simple and to the point and will probably last three decades. The recommended volumes in the Cusinart recipes are about 30% too much material and will overflow a bit, but it's easy to clean up and adjust the volumes for the next batch. Take notes. Lots of good recipe ideas on the web. There's even Marcella Hazan gelato recipes available online (in her book too.) Things to consider - how much fat to use, all milk, or half milk with half and half, or milk and full cream. They will all work. Baker's sugar is super smooth, especially when beaten into farm fresh egg yolks. The better the vanilla, the better the flavor. Vanilla paste from Madagascar rocks. For chocolate, Valronha Feves Guanja and Valrhona Dutch Process Cocoa will beat any chocolate dessert you have ever tasted. I promise you will never go back to the grocery store "gourmet" ice creams which are loaded up with cheap ingredients, fillers etc. Homemade is so superior. Go for it and have fun. To store in freezer, I use the paper One - Pint Frozen Dessert Containers with Lids. Fold up some wax paper and put it on top of the ice cream to prevent crystalizing. Put the whole container in a plastic bag with a tie, so that when you open and close the freezer, it stays super cold and doesn't crystalize on the outside. For the truly obsessed cooks, here's my version of Vanilla Gelato: 325g whole milk - 325g half and half - 50g really thick Icelandic yogurt - 145g bakers sugar - 2 tsp. madagascar vanilla paste - 5 egg yolks - separate the egg yolks, put in bowl, gently whisk in baker's sugar, don't over mix; mix the milk, half and half, yogurt and vanilla together and heat up to about 150 degrees in a good double boiler, stir so it doesn't stick but not too much or it will take forever to warm up; take off heat; slowly add in about a half cup at a time while stirring the eggs, not too much too fast or your will ruin the eggs, then put the mixture back in the double boiler and bring to 165 degrees - not higher - take off the heat immediately, put into a bowl with a good lid - set bowl in some ice water to cool it down quickly. Then put the bowl in the fridge overnight. The Cuisinart mix bowl goes in the freezer overnight. Put it in a clean plastic bag to keep crystals out. Next day, set up the Cuisinart with freezer bowl, pour in chilled mix, let it spin. Mine takes twelve minutes to make. It's done when the gelato stops churning because it is soft frozen. Scoop it into the paper containers with wax paper on top. Makes two pints. Ok, real Italian gelato does not use cream, yogurt or eggs, this is just my version. The amount fills the Cuisinart up without overflowing. You can use only milk, or heavy cream instead of half and half. More or less sugar to your taste. If you don't use the egg yolks, you won't have to mess with the double boiler, but then it won't have the deep crazy good custard flavor. I have tried lots of fancy vanilla pastes. While I can't promote who makes the best, lets just say look for N & M. For the chocoholics - add 70g of melted 70% great chocolate into the warm milk mix plus 42g of Dutch Process cocoa powder. Just don't blame me if you get addicted. Ciao...

To be honest one of my best purchases here. Love it and going to buy 2 more as gifts for my sister and friend!First I consider my self and wifey are ice-cream lover and addict sometimes!We did some flavors until now and we will try moreSome comments before you buy it:Noisy? yes, but not to level that bothers me.Small for big family? maybe! for two of us we make one bowl every week (depend on feel and desire). you can buy second bowl ( I have it but never use it)Easy to use? yes, using it easy. The tricky part is what you put in it! ( more explain will come)Useful tips we did and worked for us:1- If you love ice-cream heavy, hard, and texture smooth (like I do), You need to use heavy cream with your regular milk. If you are ok with light soft serve, milk with half and half will do the trick.2- Do not over load the bowl with a lot of addetive ingredients. Its going to be difficult to freeze and unit as one texture. like adding a lot of chocolate ships or a lot of shredded coconut, that is no no.3- 20 -25 min is proper time, Slightly less than is ok if you put less total ice-cream mix. I don't recommend going more than 30min! why? because the frozen bowl will not stay cold all time and your ice-cream will probably melt down after long time keeping it in machine.4- Make sure your bowl is totally frozen before you start, shake it to make sure! I usually store it in freezer until I use it again, wash it an back again to freezer.5- Avoid filling the bowl to the top, ice-cream grow bigger when set and will over flow and will make a miss and hard to clean.6- *** I noticed that I can increase the hardness of my ice-cream by manually spreading the ice-cream mix to touch all inside surfaces of the bowl while still on by using rubber spatula. I do that in the last 2-3min before I turn off the machine. The ice-cream when start to freeze tend to stop moving or just touch one area inside the bowl and by spreading it you make it set faster.7- I put in fridge for at least 2 hours before I use it! my wife like it soft and eat it immediately! :(8- Did I say this? put your ice-cream mix in fridge or freezer for 30-60 min. before you start! the colder your mix the faster and easy to set and freeze inside the bowl9- Price of ingredients to make a nice ice-cream? will I say fair to ok. As I mentioned, I use heavy-cream for hard serve ice-cream and I buy 1 quart around $6 (and I use it 2 times or two bowls, 2 cups each). you also add the price of regular milk and other flavors and ingredients as preferred.I hope I didn't miss things. I waited sometimes to review this and try to be helpful! all above mentioned for the ice-cream and still enjoying my ice-cream making for now. I will move to frozen yogurt and I will add more tips to my review. Thanksmy wife helped me with this and added some pictures!our ice-cream getting better as you see from pictures lol

Fantastic machine!!!! It was so easy. Seemed to be ready between 15-20 minutes. I made a fabulous coffee ice cream. Never made before. The machine was not loud. Ran smoothly. By all means dont think twice. This is a must!

Bought the Model 21 in time for homemade peach ice cream. Had gone back and forth whether to purchase a newer, more expensive version but after reading someone else’s recommendation that the older, simpler model worked just fine, decided to follow their advice and after having made nine batches of various flavors, agree that the “21” couldn’t be any better. No bells and whistles are really necessary other than the on/off switch, and it’s overly pricey to upgrade. The machine does make some noise, but not like a revved-up Harley or anything. I continue putzing around in the kitchen while the ice cream churns, and the high-pitched hum is not overly annoying. The slightly smaller capacity (1-1/2 qt) is advantageous since we can polish off a batch and go on to the next “experiment” without much delay. Finally, the smaller canister is easier to fit in a small refrigerator-freezer for the necessary pre-chilling. I haven’t found a second canister to be necessary for a small family, but if you have the freezer space and need to make larger quantities more often, it could be the ticket.This little gadget has been fun to use and it’s so easy, almost foolproof, to have great-tasting ice cream without the mess of an old-fashioned salt-and-ice freezer. After trying one of the Cuisinarts I ordered another as a gift, along with a 1-1/2 qt oblong storage container (have tried both Tovolo and Sumo—they seem practically identical). After the initial experiments with various “rich” recipes and flavors, we will probably try some of the lower cal versions such as sorbets and ices, but for now, it’s full bore with the creamy goodness. Life is now measured “before homemade ice cream” and after!Observations/methodology: Have tried various recipes—with eggs, cooked custard; with eggs, uncooked; no eggs, adding some instant vanilla pudding powder for extra thickness and body, and using fruits--peaches, cherries, strawberries, as well as butter pecan. (B.C. was hands-down fave!—toasted the chopped nuts in the oven first, with melted butter, a little sugar, and a sprinkling of kosher salt. In the custard, used dark brown sugar, maple syrup and Jack Daniels for flavoring—yummilicious!) Finally decided to stick with the cooked custard approach, adding a small amount of vanilla bean instant pudding powder, say 1-2 TB, to the cooled custard just prior to freezing. (I feel uneasy about using raw, uncooked eggs.) Have had excellent results using a Thermapen to measure the temp, whisking constantly while cooking in a heavy pot. It doesn’t take long to come to temp and thicken, but does need to be cooled prior to freezing, so if in a hurry you may prefer the easy-no-eggs-instant pudding type of recipe, readily available online.Not one batch so far has been a “failure”—in fact, they’re all so good that we’ve become addicted and eat ice cream three times a day. It should come with a warning label! We prefer a rich version, with a combination of heavy cream, evaporated milk, condensed milk and regular milk for a vanilla base resulting in that “from my childhood” taste. It can be modified with add-ins as you please. Be sure to write down what you do as you go, in case tweaking is needed next time or in case you pronounce the latest batch a sure winner. Have plenty of tasting spoons at the ready while churning, and several rubber spatulas will come in handy.As many have noted, it’s key to have the canister frozen rock-solid prior to churning. We keep it in the freezer between uses and even put the plastic shell (aka “lid”) in there while prepping the custard. There’s no actual lid as you might imagine. I wring out a wet dish towel and lay it on top across the open hole, and put some ice cubes atop that to help insulate. May not be necessary, but every bit helps.So far the “21” has worked great and we make a batch every other day. The most challenging part is transferring the just-frozen custard to a storage container for additional hardening. Take out the paddle first and scrape it off (another opportunity for tasting). The filled canister is heavy and to hold it with one hand while scraping out the soft ice cream is a bit unwieldy. A very firm plastic spatula works best (rather than a flexible one) to get all the ice cream out. Never use metal, anywhere, anytime! Wash and dry the canister when empty and return to your freezer pronto. You WILL want more ice cream soon and it’ll be ready to go, so keep a spot empty for it. It’ll be worth it. (I scream for green beans? Not so much….)Some have complained about the freezer not working for long, but being a new owner, I can’t say.. It seems like if you treat the parts gently it would last “forever,” but maybe that’s just like the honeymoon phase with a new lover. Time will tell but we’re very happy for now—even obsessed.Be cautious of OVER-filling the container which can cause an overflow mess since the mixture expands while freezing. Err on being conservative with the amount of custard mix. I use 2 eggs per 3 to 3-1/2 cups of liquid per batch and add the mixings the last few minutes to help ensure they don’t add too much volume. Keep an eye on it from time to time during the freezing process to make sure it isn’t about to overflow. You can always remove some of the mixture if it seems necessary. In the case of the toasted buttered pecans, I folded most of them into the mixture AFTER pouring it into the storage container because instructions say not to add anything larger than a chocolate chip, and I wanted some to be larger chunks. This delayed-addition technique works well for other fixings, too. On one hand, adding pureed fruits at the outset is good, for overall flavor intensity, but adding extra cut-up fruit later may be to your liking. Be aware that too-large chunks will likely get icy in the long run and be hard to scoop up, so there’s a fine line.The other “misteake” was making a double portion of custard in order to have back-to-back batches of half vanilla, intending to make another flavor with the remaining half of the mixture. Apparently the second half of the custard wasn’t chilled enough to overcome the freezing canister having gotten warmer on the first run. Although most batches froze in 15 to 30 minutes max, after a longer time it was obvious this batch refused to set up, so I returned the chilled custard in a bowl in the refrigerator, returned the canister to the freezer and decided to try again later. About five hours worked. Lesson learned—be patient. OK to double the batch, but chill it all thoroughly prior to churning.If pondering whether to get a countertop ice cream freezer, go for it. It’s fun and easy to use. You’ll be a proud as a brand-new parent after you make the first batch.

ホイッパーで混ぜながら凍らせて…で作るアイスに限界を感じたので購入シンプルなオンオフのボタンのみの作りで分かりやすく使いやすかったシンブルなバニラアイスも好評で今後もつ買い続けていきたい

Me gustó mucho, si es lo que esperaba.

Produto muito bom! Gostei bastante, testei com uma base de sorvete simples, o resultado foi interessante. a entrega foi bem rapida (cerca de 5 dias corridos) e chegou em excelente estado. Recomendo demais.ah, tinha ficado na duvida, mas ela é 127v.

We had to replace our 30 year old machine which needed bags of ice and salt and we weren't sure we'd find a replacement that we loved as much as our original one. This one works great! So far we've made coffee ice cream and cherry vanilla ice cream and raspberry sorbet and they all came out perfectly. Of course, a lot of the taste and texture has to do with the recipe you're using, and we only make ice cream with a good egg yolk based custard, to make it really creamy, but we'd heard that the one downside of some machines is that the paddle doesn't always churn all of the contents. This one absolutely does, and we love the open top so that we can add things like nuts and cherries near the end of the cycle as it's churning. It's also a good size so doesn't take a lot of room on the shelf.

Intenté como primera receta un Rocky Road y casi sale mal… de lo rápido que se hizo el helado.El manual dice aproximadamente 20 minutos, pero el mío estuvo listo en unos 10, y a los 5 minutos ya tenía que estar agregando los mix-ins porque la consistencia estaba casi perfecta. El video es de como se veía el helado después de 10 minutos con un helado de vainilla con pedazos de brownie mi cuarta vez probando la máquina.Mis recomendaciones principales son:- Lean el manual y asegúrense de congelar bien el inserto. Yo lo dejé unas 36 horas porque lo lavé y lo metí al congelador inmediatamente, aunque terminé haciendo el helado días después. Realmente basta con que esté en la parte más fría del congelador y que el líquido interno ya no suene al moverlo. También es importante que esté completamente nivelado para que el líquido se congele parejo; si no, eso sí afecta el resultado final.- Usé la receta base de chocolate de Rose Levy Beranbaum, y ella recomienda refrigerarla mínimo 8 horas o hasta alcanzar 43 °F / 6 °C de temperatura como mínimo. También parte crucial de porque mi helado se hizo tan rápido.- Antes de empezar, activé el modo Power Freeze de mi congelador para bajar la temperatura a aproximadamente -19 °C rápidamente. Esto ayuda muchísimo cuando pasas el helado al congelador recién hecho, porque mientras más rápido termine de endurecer, menos cristales se forman y más cremosa queda la textura.Si tienen una buena receta, un buen congelador y siguen las instrucciones del manual, el helado sale rapidísimo. En recetas con extras como Rocky Road por ejemplo, recomiendo revisar desde los 3 a los 5 minutos porque casi no me dio tiempo de agregar los malvaviscos y las almendras tostadas antes de que espesara demasiado.Si les gustan los libros de cocina como a mí, estan son recomendaciones extra:* Hello, My Name Is Ice Cream de Dana Cree para entender la ciencia detrás del helado.* Rose’s Ice Cream Bliss de Rose Levy Beranbaum para recetas muy consistentes y cremosas.* The Perfect Scoop de David Lebovitz, que también tiene recetas excelentes.Super recomendado este modelo. Es el más barato de Cuisinart y el más sencillo, pero funciona estupendo. No se necesita nada más.Actualización: Es mi quinta vez haciendo helado y en todas las ocasiones ha estado listo en menos de 15 minutos.