CUISINART Conair ICE-21 1.5 Quart Frozen Yogurt - Ice Cream Maker (White)

Easy to use, even children can make icecream from fresh fruits and cultured cream . Makes great frozen yogurt. Featured is mango ice cream from fresh mango.

Omg product

The ice cream is of a very good texture. But only 1 batch can be made at a time. I expected at least 3-4 batches to be made once the bowl is frozen overnight.

Can be a perfect for froyo /frozen yogurt. Is not a great product for making home made ice cream, heats up quickly. Also check the voltage. The product I received was imported from USA and also required a converter for my country grid

This is an AC motor driven product. So make sure you buy a converter which steps down the Hz from 60Hz to 50Hz also. In all probability there will be no such converter easily available. So the next best thing to do is get a 220v to 100v converter - not 110v. Lowering the voltage compensates for the Hz. If you use a 110v converter the motor overheats and shuts down in 10 mins.

As soon as we plugged it in, the motor got burnt. When we contacted Amazon they stalled for a week after which they said the return window was closed. Do not buy this product.

Don't order this product if u live in india. It will not work and ull end up returning it - which will be a hassle

Its one part ingredient spout is missing in my order

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.

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!

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.