Cuisinart Ice Cream Maker Machine, Fully Automatic, Stainless Steel, 2 qt

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 a very good ice cream machine for its class (home use, freezer bowl). I'd owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn't freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons, If you've never owned one of these types of ice cream makers before, here's an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream. When you're ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it's done, you'll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth. The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight -- that's how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn't produce solid hard ice cream -- it produces soft serve consistency because it churns and you can't churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn't a "to keep it looking it's best" issue like you sneak your pots and pans in the dishwasher even though you shouldn't -- the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it's been freezing for days. The It Never Froze My Ice Cream comments -- the person either put their freezer bowl in the dishwasher or the bowl wasn't cold enough. Or the freezer bowl was defective. The It Won't Make Ice Cream Immediately, It Makes Soft Serve...comments -- that's true, but that's how this machine works. Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call "overhead" which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it's a little melted but mostly in the same shape? That's the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it's frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I've never made a batch too hard to scoop straight from the freezer. In short, this machine works beautifully and its make quality ice cream. I'm very happy with it.

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.

First off, WOW!!! The strawberry ice cream I made last night...baaaaby...... it was goodT!!! Smooth, creamy, and fresh!! My kids LOVED it!! I had to look back at my container cause it tasted just like some Haagen Dazs strawberry ice cream. It was THAT good! After looking at several ice cream makers, the old hand cranks to the new ones, I decided on this one based on the reviews and theoverall look of the machine, since it will be sitting on my kitchen counter. Simple assembly, just the freezer bowl, lid and stirrer. Put the ingredients in the bowl and let the machine do the work. I will say that an extra bowl is useful just to keep in the freezer on greedy standby! When you stay ready you dont have to get ready!! And you definitely want to be ready for the deliciousness that comes from this machine. Yes, it is LOUD! This was mentioned quite a bit in the reviews, so I knew this going in. But it is LOUD. For 20 to 30 minutes, I can tolerate it. Any longer than that and I would return it back. This is why I gave 4 out of 5 stars. I decided to use the recipes that are provided in the instruction manual to try it out and see how it works. My kids chose the strawberry and I assembled the ingredients. Tip: I decided to use a can of sweetened condensed milk instead of hand mixing the milk and sugar. Work smart, not hard. Everything else the recipe called for, I followed. How did it turn out you ask? PERFECT!! I said it tasted like/BETTER than Hagaaan Dasz didn't I!. Like I said, smooth, creamy and the right amount of sweet. Yes, your back (and waist) might get bigger once you really get into it. No cap!! Fresh, simple ingredients and you know EXACTLY what your eating. I even ate some for breakfast. Dont judge me! Now, I've only made ice cream so far. I haven't tried the other stuff yet cause I also love me some sorbet and Gelato. Needless to say, if you can get past the loudness this would definitely be a good buy. And get the extra bowl. This would be great on those hot summer days when everyone wants a quick, cold sweet treat. And yes, it did make 2+ quarts for me. The initial consistency was like soft serve ice cream. Since I wanted the store bought ice cream consistency, I put it in the freezer overnight and....I had some for breakfast. It tasted even better!. Easy to scoop with a spoon and just soooo dang good! This will definitely get weekly use in my house. So I said all this to say like other reviewers, if you can get past the loudness, it's a good electric ice cream maker and it's not so big that it takes up a great deal of my counter space.

Awesome ice cream maker. Sleek, capable of doing the job. Great price. Very practical little machine, I'm impressed compared to the more expensive brands I would choose this machine again 😊👍. Love the color and love the look makes quick and delicious ice cream. Texture is spot on. You can't go wrong with this ice cream maker. Beautifully packaged, very durable. Cleans easily. Very versatile. It's not loud, it hums. Doesn't take up a lot of space. Keeps cold while spinning your ice cream 🍨. Clean up is a breeze. I just rinse mine out with warm water and put the bucket back in the freezer where I keep it all the time and ready always for my next batch of ice cream I'm so in love with this machine I've had more expensive ice cream makers which I had given away they were loud and noisy took up too much counter space but this ice cream maker does exactly what those expensive brands do but at a very low price. I'm enjoying making all different types of ice cream I look forward to my next batch I'm even experimenting and creating my own flavors if this machine should ever poop out on me I will get it again makes a great gift. What I especially love is the fact that I don't buy store-bought ice cream anymore I make my own real true Old fashioned ice cream the way ice cream is meant to be without all the additives and products they put in your ice cream today that are absolutely no good for you or your health. I would love to see them produce more colors like blues and pinks and yellows all the colors of the rainbow. I just made my very first batch of strawberry ice cream today and it came out fabulous it tastes so good all the ice cream that this machine produces tastes fantastic you can also follow the recipe book that accompanies the machine. Thank you for producing such a fabulous Cuisinart machine I own a lot of ways in art products and they never fail me and I will continue to purchase more. 😊👍

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...

I have never had an ice cream maker before so I have nothing to compare it to. I got some ice cream mix from my local dairy delivery service so I had to get a maker to use it. The ice cream came out amazing. I had lemon and vanilla on hand so I figured lemon zest and vanilla would make a good flavor combination. It was the best ice cream I’ve ever had. I accidentally overfilled the machine and I kinda knew I did when I poured the mix in and the excess did get all over the counter but at least it didn’t get on the floor so I had a bit of a mess because of user error. I don’t know if there’s a fill line or not. I’ll just fill it less next time. I was surprised that there is an opening at the top of the machine. I’m not sure why but maybe there’s a reason. It was hard to get the frozen ice cream out of the paddle and to get the paddle out of the stainless steel frozen tub. Some of the ice cream was melting and the other was still frozen solid. I’m guessing there’s no machine that can change that aspect. I’m not going to find out for a long time if ever because I’m happy with the machine and I now will make my own ice cream because the store bought crap they make is no longer edible. Next time I’ll try adding fruit such as mango or strawberries. Blueberries would be amazing too (with the lemon zest!)

I have more of a problem with the manual than the machine, because it wasn't the troubleshooting help it could have been. What did help was this page's Question and Answer section, with all the user feedback! So my first batch didn't turn out so well. I used half and half, sugar, salt, and vanilla extract. I'd have used regular cream, but I can't find any pure heavy cream in my area that isn't full of preservatives and additives containing free glutamic acid and other scary stuff. I froze the bowl for 14 hours. The gel was frozen solid. The manual said that the bowl should be in the freezer for 16-24 hours, but it also said that when you didn't hear the liquid gel swishing, it was sufficiently frozen. So I thought optimistically, "Oh! That must mean my freezer's just a super-freezer and got it cold enough in record time! Yay!" Um, no. I have learned that just because the gel is frozen, that doesn't mean its temperature is as low as it can go - or should go. As I discovered, it needs to go a lot lower than "frozen solid" to work with this machine. Since it probably freezes around 32 degrees F (0 Celsius), the manual probably shouldn't say to use the lack of swishing sound as an indicator to readiness. (It's less misleading to say that hearing liquid is a definite sign it's NOT ready.) The actual problem I encountered in my unsuccessful first try was that the mix stopped moving. Parts of it stayed on top of the paddle in a semi-frozen slushy state and parts of it remained on the sides, still unfrozen, and that was the stuff that wouldn't freeze up at all. Since I was confident my bowl was cold enough (uh, yeah!) and the manual cautioned not to stick things in the bowl while the machine was on, I kept turning it off and moving the solid stuff to the sides, then turning it back on. Rather ungainly way to get what turned out to be a milkshake that, when frozen, turned into ice crystals. The next time, I did three things differently, and got very nice, acceptably smooth ice cream without omnipresent ice crystals. First, I used our non-self-defrosting freezer to chill the gel bowl. Freezers that are set to self defrost work by warming up every so often to control frost. Stand-alone freezers like chest freezers or upright freezers come in two styles: Self-defrosting and non-self-defrosting. We use the latter type, the one that has to be manually defrosted, because colder freezers are necessary for long-term storage of meat. A freezer that doesn't self-defrost keeps its cold temperature steady, with the exception of when the freezer is opened or loses power. So I stuck the bowl in that one at the almost-coldest setting, 7 out of 8. Second, I chilled the mixture overnight in the fridge. Not sure that did anything much to improve things, because it seemed about the same amount of cold as my first try. The last thing I did differently was that while the ice cream machine was working, when parts of the mixture started freezing up on top, I used a rubber spatula to recirculate them. I kept using the spatula pretty vigorously the entire churning time. That worked well and was kinda fun. I was left with something that was definitely ice cream. Not slushy, not prone to melting at all. The ice cream didn't melt instantly and the inner bowl was coated with a thin, hard-frozen layer of ice cream in places that stayed there. I rushed to get the ice cream into freezer containers, but I don't think it was necessary this time. Whatever was in that bowl stayed frozen for a long, long time. Fifteen minutes later, I could still eat it frozen with a wooden spoon. So I came away the wiser and with better ice cream. Cold is key. I don't think you need to use a non-self-defrosting freezer like I did, necessarily, but if you chill it the full 24 hours at the coldest setting and it still isn't cold enough, it's possible your self-defrosting freezer isn't doing the job. I was left with two more tips to offer anyone who might be interested. One, if the bowl is that cold, don't wash it right away, or it will freeze some of the washing water on it in an almost invisible layer. Two, I swear that bowl seemed cold enough to possibly make another batch. Had I had one ready, I'd have tried it. If I try it, I'll report back. Hope that helps someone else who encounters the same problem of partially frozen slushy-milkshake ice cream. It's most likely because the bowl isn't cold enough. UPDATE 10/23/2014: Well, it's the next day, and I am thrilled to report I got extra mileage out of the ice cream maker. I froze the bowl at the almost-coldest setting in my non-self-defrosting freezer for about 20 hours. I had a large batch of butterscotch ice cream mix ready and a small batch of coffee ice cream mix ready, my own recipes. I first ran the machine with the large batch for about 18 minutes. (I learned something important here: The larger batches circulate MUCH better than the smaller ones. This one hardly needed to be coaxed with the spatula. On the downside, there was so much aeration that I had to scoop out some at the top to prevent its warming up because it was leaving the icy part of the bowl.) Then I scooped most of the ice cream into a container and popped it in the freezer. I left a bit of the ice cream on the paddle, since the flavors weren't bad to mix with the next batch and I wanted to preserve any coldness I could. I did not wash the bowl out for the same reason, and also because I didn't want it warmed by delays or water. So I then reassembled everything and started the machine and added the small batch of coffee custard mix. It took about 12 minutes to freeze this mini-batch into gorgeous ice cream. Didn't even start to melt. So I basically got 1 1/2 bowls out of one freezer day. Yay! Hopefully I didn't do anything to risk the ice cream maker's breaking - I was pretty careful to mix in the frozen part with the non-frozen part together. I learned something else here, too, that many of you must already know - the more fat, the more like store-bought ice cream. Half and half alone without cream or butter added wasn't quite smooth enough, though it's darn good. I thought it would work because some recipes in the book call for 2 cups milk and 2 cups cream, and it did make nice ice cream, but it occurred to me that I don't know if half & half is half cream, half milk by weight or by volume. Anyone know? UPDATE 9/23/2021: It's years later and it's still working. Haven't used it tons, but somewhat, with a variety of dairy and nondairy ice creams. Pretty pleased with this machine holding up and upgraded it two stars. UPDATE: 5/3/2023: My inner bowl is just starting to flake a bit on the rim, though I have taken a lot of care with washing it and not using abrasives. I found out an interesting factoid from the manufacturer whom I contacted. (Conair) They said of the inner bowl, "The bowl is aluminum covered with a xylan non-stick coating." So apparently the part that comes in contact with the food is fluoropolymer-based and has similarities to Teflon and PTFE. If one were to heat it past a certain temperature, I presume it might not be safe for birds/parrots/avian pets who are nearby. But I imagine/hope that in its normal use, and washing in warm water, it would be fine.

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Okay, so I want this review to be really informative so that it can help anyone who is considering to buy this but a little apprehensive. I must say the comments didnt look promising to me at all but since I have been eyeing this for quite a few months and I knew that at some point of time I would definitely have it in my kitchen,expensive.. sure but I just went ahead and bought this for my anniversary lol! So I had already read about someone whose machine unfortunately blew down due to the voltage problem (it being 110V needs a step down convertor) I also got a call from the seller informing me that I would need a convertor, which was really nice. So this got delivered to me in under 15 days amd went out and bought a step down convertor (100 watts just to be on the safe side) the day after. I had already seen many many ice cream recipes on youtube(laura vitale) samd had quite a few in mind but I went ahead with the mango ice cream since its summer already and I have been missing mangoes big time! I was really scared when I plugged my machine into the convertor and switched it on, to my relief it didnt blow up lol I must point out that I have a huge LG 4- door refrigerator so the freezer temperature wasnt a problem for me but as a measure I shook the frozen bowl and it was frozen solid so I knew that was a good starting point. I poured my custard bsased mixture that has been in the fridge for 4 hours and in the freezer for the last 15 min into the machine and within 15 min I could see that the texture was a hit! By 25 min the soft serve texture was achieved (for completely frozen ones you have to keep it in the freezer which is always mentioned everywhere even in the youtube videos) but I let it run for 4 extra min (total 29 min) just to be sure. I took out the icecream and it was delicious and of soft serve texture that we get in malls. I have now kept it in the freezer just to set conpletely and I am sure it would! So yeah I definitely love this machine and I am so excited about the different flavors I could make in this! Tomorrow I am gonna make vanilla chocolate chio ice cream ;-) the custard is already cooling in the fridge and the ice cream machine bowl in the freezer ;-) So its definitely a great buy, its no doubt expensive but for someone like me who loves to cook up and experiment with different recipes, its a great buy! I love it! I took some pics but cant find the attach pics button :-(

Me gustó mucho, si es lo que esperaba.

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.

Tuve que devolver el producto. Motivo de la devolución: la máquina NO es compatible con la electricidad que utilizamos en España, ya que ni el voltaje ni el tipo de enchufe son los adecuados. Sin embargo, el vendedor/amazon se encargó de reembolsar el producto, lo cual es de agradecer.