Cuisinart 1.5-Quart Ice Cream Maker and Gelato Machine, Makes Frozen Yogurt and Sorbet, Fully Automatic with Commercial-Quality Compressor and 2 Churning Paddles, ICE-100, Black/Stainless
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Description
- FROZEN FAVORITES: The fully automatic Cuisinart 1.5-Quart Ice Cream Maker with high-powered compressor makes lusciously rich ice cream, gelato, frozen yogurt, and sorbet—batch after batch. - CAPACITY: The Cuisinart ice cream maker makes 1.5 quarts of your favorite ice cream, frozen yogurt, gelato, or sorbet. The commercial-quality compressor means the homemade ice cream maker is always ready to go. - SIMPLE OPERATION: The easy-to-use ice cream maker machine features a 60-minute countdown timer with touchpad controls and large easy-to-read LCD display. - SPECIAL FEATURES: The electric ice cream maker includes 2 churning paddles—one for rich ice cream and one specifically for gelato—and a 10-minute Keep Cool feature that keeps your ice cream or gelato cool after the timer has gone off. - LIMITED 3-YEAR WARRANTY: The Cuisinart ICE-100 1.5-Quart Ice Cream Maker comes with a limited 3-year warranty.
Details
Product Information
- Brand Name
- Cuisinart
- Model Name
- Frozen Yogurt-Ice Cream Maker
- Model Number
- ICE-100
- Recommended Uses For Product
- Coffee Shop, Dessert shops, Residential
- Warranty Description
- 3 Year limited warranty
- Manufacturer
- Cuisinart
- Part Number
- CZN-022
- Item Type Name
- Soft Service Ice Cream Maker
Measurements
- Capacity
- 1.5 Quarts
- Item Dimensions L x W x H
- 9.33"L x 12"W x 9.33"H
- Item Weight
- 27.2 Pounds
Features & Specs
- Other Special Features of the Product
- Programmable
- Operation Mode
- Automatic
Materials & Care
- Material
- Steel
- Product Care Instructions
- Wipe clean.
Additional Details
- Color
- Stainless
Frequently asked questions
- What frozen treats can this machine make?
- It makes ice cream, gelato, frozen yogurt, and sorbet.
- What is the capacity of this ice cream maker?
- The Cuisinart ice cream maker makes 1.5 quarts of your favorite frozen treat.
- Does it come with different paddles for different desserts?
- Yes, it includes 2 churning paddles—one for rich ice cream and one specifically for gelato.
Customer reviews
SO Worth The Price Tag!
I've now had this machine for three months, and have used it about 25 times. This machine has exceeded my expectations each and every time. For a couple of decades, I used a low tech Donvier machine to make ice cream. The Donvier was the first widely-distributed machine that used the bucket that had to be kept in the freezer. It served me well, churning out hundreds of ice creams and sorbets over the years. But about six months ago, we adopted a low carb regimen. After a coupl of months I was hankering for ice cream. Both cream and eggs work very well on low carb, and I had done a lot of experimentation with natural sugar replacements, so I felt confident that I could come up with a viable recipe for a reasonably desirable alternative to the high carb stuff that's so ruinous to a healthy diet. However, the idea of intermittent churning on which the Donvier is based just didn't work with sugar free ice cream. Sugar is a highly structural component, especially in ice cream. Once you take it out, that changes every property of how ice cream is made. If you don't keep the sugar free mixture moving constantly, you'll end up with creamy soup with a few "icebergs" floating in it. And that's assuming you don't break your dasher trying to scrape the hard-frozen mixture off the sides. So I had two choices. I could have continued to buy one of the lower cost Cuisinart machines that churned electrically, but still required keeping a bucket in the freezer, or I could spend (much) more and buy a machine with its own compressor that eliminated the need for a freezer bucket, and which churned continuously. When I discovered that the second type allows multiple batches to be made in rapid succession, I was sold. With a freezer bucket, you can't do more than a batch each 24 hours, as the bucket has to be refrozen after each batch. My research led me to the Cuisinart ICE-100. Since my husband loves his ice cream, he agreed to let me spring for it. When it arrived, I quickly unpacked it, and discovered you must let it stay in place for 24 hours before its first use. The hubs, who is a professional engineer, told me this is true of all compressors. The compressor fluids circulate around during the shipping process, particularly if the box gets positioned with the top of the machine in any configuration than up. And for a compressor to work properly, the fluids have to return to the bottom, with the aid of gravity, meaning right side up. So I sat on my hands for 24 hours. So... hard... But it was well worth the wait. My first low carb ice cream was a classic vanilla. The texture when the machine had finished was like a Dairy Queen softserve! The taste, however, was much better than that. Think Haagen Dazs. Since then, I have added chocolate, strawberry, black raspberry, blueberry to the repertoire. All of them have been spectacular. And I'm happy to report that even with eating a lot of ice cream (the hubs puts away 2 bowls at a sitting) at we have still continued to lose weight! Diets don't get much better than this. The machine itself is incredibly easy to use. You put your well chilled mixture into the lightweight bucket, affix the lid so that it's locked in place, then plug in. You press the power button, set the timer (I find it easiest just to go with the 60 minute default) and press start. That's it! I usually check after 30 minutes, and usually, it's done by then. You can either opt to let it continue churning until either it becomes too stiff to continue, at which point it stops churning, or just press the stop button. The compressor will continue to chill without churning, for the remainder of the 60 minutes, at which point it will turn off. When it has reached a solid consistency, you can serve it. Or you can scrape it off the dasher and bucket into a container, cover it and set it in the freezer. If softserve isn't your thing, I'd suggest allowing it to "ripen" in the freezer for an hour before serving, in order for it to firm up. Wash your bucket and dasher, and you can then make another batch. The machine does make noise when it churns. We don't find the sound level to be objectionable, even though we have placed it on a counter between the kitchen and family room, where the TV is located. We can hear the TV just fine without adjusting the sound when we're in the family room, with the machine just 4-5' behind us. Another thing to be aware of is that if you opt to leave the mixture in the machine for the full 60 minutes, the bucket may well be frozen in place, making it impossible to remove it for scraping your ice cream out. I haven't found that to be a big problem, however. I just remove the dasher (which holds the majority of the ice cream) and scrape it, then use a silicone scraper to remove any ice cream that clings to the sides/bottom of the bucket. About 10 minutes after the machine is switched off, if the bucket had become too frozen to remove right away, it is then easily removed for cleaning. And speaking of cleaning, it's a simple matter. The bucket has only a small center spindle to hold the dasher, so some soapy water and a sponge makes fast work of it. And be sure to keep an old, sanitized toothbrush by your sink, which allows you to thoroughly clean the dasher in about 30 seconds flat. The plastic top is simple to clean, as well. The outside of the machine of burnished stainless is easily kept pristine with just a bit of Windex on a paper towel. Once you complete making your ice cream, unplug the machine, or a blue light on top will continue flashing until you do. All in all, this machine is a wonder of modern engineering. A quality machine, well made and simple to use. It's basically a mini version of what previously had been available only commercially to make smooth, velvety ice cream. The ICE-100 brings this capability into the home, with no salt, no ice, and perhaps best of all, no mess.
I've now had this machine for three months, and have used it about 25 times. This machine has exceeded my expectations each and every time. For a couple of decades, I used a low tech Donvier machine to make ice cream. The Donvier was the first widely-distributed machine that used the bucket that had to be kept in the freezer. It served me well, churning out hundreds of ice creams and sorbets over the years. But about six months ago, we adopted a low carb regimen. After a coupl of months I was hankering for ice cream. Both cream and eggs work very well on low carb, and I had done a lot of experimentation with natural sugar replacements, so I felt confident that I could come up with a viable recipe for a reasonably desirable alternative to the high carb stuff that's so ruinous to a healthy diet. However, the idea of intermittent churning on which the Donvier is based just didn't work with sugar free ice cream. Sugar is a highly structural component, especially in ice cream. Once you take it out, that changes every property of how ice cream is made. If you don't keep the sugar free mixture moving constantly, you'll end up with creamy soup with a few "icebergs" floating in it. And that's assuming you don't break your dasher trying to scrape the hard-frozen mixture off the sides. So I had two choices. I could have continued to buy one of the lower cost Cuisinart machines that churned electrically, but still required keeping a bucket in the freezer, or I could spend (much) more and buy a machine with its own compressor that eliminated the need for a freezer bucket, and which churned continuously. When I discovered that the second type allows multiple batches to be made in rapid succession, I was sold. With a freezer bucket, you can't do more than a batch each 24 hours, as the bucket has to be refrozen after each batch. My research led me to the Cuisinart ICE-100. Since my husband loves his ice cream, he agreed to let me spring for it. When it arrived, I quickly unpacked it, and discovered you must let it stay in place for 24 hours before its first use. The hubs, who is a professional engineer, told me this is true of all compressors. The compressor fluids circulate around during the shipping process, particularly if the box gets positioned with the top of the machine in any configuration than up. And for a compressor to work properly, the fluids have to return to the bottom, with the aid of gravity, meaning right side up. So I sat on my hands for 24 hours. So... hard... But it was well worth the wait. My first low carb ice cream was a classic vanilla. The texture when the machine had finished was like a Dairy Queen softserve! The taste, however, was much better than that. Think Haagen Dazs. Since then, I have added chocolate, strawberry, black raspberry, blueberry to the repertoire. All of them have been spectacular. And I'm happy to report that even with eating a lot of ice cream (the hubs puts away 2 bowls at a sitting) at we have still continued to lose weight! Diets don't get much better than this. The machine itself is incredibly easy to use. You put your well chilled mixture into the lightweight bucket, affix the lid so that it's locked in place, then plug in. You press the power button, set the timer (I find it easiest just to go with the 60 minute default) and press start. That's it! I usually check after 30 minutes, and usually, it's done by then. You can either opt to let it continue churning until either it becomes too stiff to continue, at which point it stops churning, or just press the stop button. The compressor will continue to chill without churning, for the remainder of the 60 minutes, at which point it will turn off. When it has reached a solid consistency, you can serve it. Or you can scrape it off the dasher and bucket into a container, cover it and set it in the freezer. If softserve isn't your thing, I'd suggest allowing it to "ripen" in the freezer for an hour before serving, in order for it to firm up. Wash your bucket and dasher, and you can then make another batch. The machine does make noise when it churns. We don't find the sound level to be objectionable, even though we have placed it on a counter between the kitchen and family room, where the TV is located. We can hear the TV just fine without adjusting the sound when we're in the family room, with the machine just 4-5' behind us. Another thing to be aware of is that if you opt to leave the mixture in the machine for the full 60 minutes, the bucket may well be frozen in place, making it impossible to remove it for scraping your ice cream out. I haven't found that to be a big problem, however. I just remove the dasher (which holds the majority of the ice cream) and scrape it, then use a silicone scraper to remove any ice cream that clings to the sides/bottom of the bucket. About 10 minutes after the machine is switched off, if the bucket had become too frozen to remove right away, it is then easily removed for cleaning. And speaking of cleaning, it's a simple matter. The bucket has only a small center spindle to hold the dasher, so some soapy water and a sponge makes fast work of it. And be sure to keep an old, sanitized toothbrush by your sink, which allows you to thoroughly clean the dasher in about 30 seconds flat. The plastic top is simple to clean, as well. The outside of the machine of burnished stainless is easily kept pristine with just a bit of Windex on a paper towel. Once you complete making your ice cream, unplug the machine, or a blue light on top will continue flashing until you do. All in all, this machine is a wonder of modern engineering. A quality machine, well made and simple to use. It's basically a mini version of what previously had been available only commercially to make smooth, velvety ice cream. The ICE-100 brings this capability into the home, with no salt, no ice, and perhaps best of all, no mess.
Hardest part is the wait for the ice cream!
We have never had an ice cream maker but had wanted one for years. I remember years ago visiting family and enjoying some homemade ice cream. The one thing that I had always dreaded was the fact that you needed a bag of ice and rock salt to freeze the ice cream. Never invested in the ice cream maker for this very reason. After self quarantining due to the COVID-19 crisis, our favorite ice cream stands were long longer a viable option. Due to our longing for some good ice cream during the crisis, we decided to pull the trigger and invest in a machine. After some research I found a couple of machines that were self contained and did not require the use of the the dreaded ice and salt. After reading many reviews for multiple manufactures and models we settled on the Cuisinart ICE-100 as our best option. Reviews on Amazon were 4.5+ with approximately 1000 reviews submitted. I did read a number of 2 star reviews (I typically ignore 1 star reviews as being not realistic complaints) and most looked to be years old and in some cases did not seem too concerning. I was leery about the ones that concerned ice cream not freezing in the middle of the batch and also reviews that mentioned loud noises or squealing sounds but I found these same types of reviews with every machine regardless the manufacturer. These reviews did put me off a little and had me second guessing but then I stumbled across on a video review a professional reviewer posted and he mentioned that one thing you needed to do was to ensure that the removable bucket is completely dry, even the gear type teeth on the bottom which can sometimes retain a little water which could potentially freeze and cause some of the issues I had read in the reviews. The second warning I took to heart was to make sure the bucket was completely dry before putting the device away for storage to eliminate the potential for a musty smell developing. With all this in mind we patiently waited for the arrival of the ice cream maker. The manufacturer recommends a 24 hr wait time once the machine arrives to allow the coolant to settle which will allow proper operation. Once this was over, we proceeded to mix the ice cream solution we found and pour it into the machine and start it up. The hardest part of the entire process was now the wait for the machine to finish. I do admit that the volume of the bucket is small but it is plenty big for just the two of us now that our kids are all grown and moved out. Since our immediate family had all been self quarantined for well over a month with really no contact with anyone else, we decided to have them over to celebrate our wedding anniversary and what better way to do that than with fresh homemade ice cream. The machine did a great job and made enough for 4 grown adults and 1 grandchild to partake in. Everyone loved it and have asked a couple of times to come back for more. It is funny that now we have this machine we have become obsessed and have made a couple batches a week of all kinds of flavors and types. It has been fun to experiment and find new recipes that we can both help to prepare. My in-laws loved this machine so much that they had us order a second machine for them and they too have been experimenting. I have waited for 1.5 months to write this review to make sure that the machine works properly. We have been very pleased with this machine. We did have a call from the in-laws after their first use saying the bucket had become frozen in the machine and the beater stopped turning. We needed to remind them they needed to make sure the bucket was completly dry and they should even blow a little air into the little holes on the bottom to make sure the gear mechanism was dry before assembling. One great benefit of having a self contained machine over one of the old fashioned machines with the ice and salt is the fact that we can immediately make multiple batches without waiting. I highly recommend this machine and have found that it runs with no problems if you follow the instructions for operation and take care to keep everything clean and dry. A couple of words of caution is to make sure that the bucket is not too full and that the lid is secured properly We did have a batch of Banana Chocolate chip that we were making that was a little too full and we had to stop the machine mid cycle to remove some of the mixture so it didn’t overrun the sides of the bucket. Secondly, if the lid is not Seated properly it will allow the beater to move a little and you will hear it knocking a little. Stopping the machine and reseating then beater fixed the problem. Lastly there were some reviews about the machine being noisy. We did not find this to be true with our machine. It is not silent operation but I would compare the noise level to that of a kitchen mixer running on the slowest speed which is no problem at all. I would highly recommend this machine as it will bring you plenty of fun and enjoyment as you find and experiment with various recipes.
We have never had an ice cream maker but had wanted one for years. I remember years ago visiting family and enjoying some homemade ice cream. The one thing that I had always dreaded was the fact that you needed a bag of ice and rock salt to freeze the ice cream. Never invested in the ice cream maker for this very reason. After self quarantining due to the COVID-19 crisis, our favorite ice cream stands were long longer a viable option. Due to our longing for some good ice cream during the crisis, we decided to pull the trigger and invest in a machine. After some research I found a couple of machines that were self contained and did not require the use of the the dreaded ice and salt. After reading many reviews for multiple manufactures and models we settled on the Cuisinart ICE-100 as our best option. Reviews on Amazon were 4.5+ with approximately 1000 reviews submitted. I did read a number of 2 star reviews (I typically ignore 1 star reviews as being not realistic complaints) and most looked to be years old and in some cases did not seem too concerning. I was leery about the ones that concerned ice cream not freezing in the middle of the batch and also reviews that mentioned loud noises or squealing sounds but I found these same types of reviews with every machine regardless the manufacturer. These reviews did put me off a little and had me second guessing but then I stumbled across on a video review a professional reviewer posted and he mentioned that one thing you needed to do was to ensure that the removable bucket is completely dry, even the gear type teeth on the bottom which can sometimes retain a little water which could potentially freeze and cause some of the issues I had read in the reviews. The second warning I took to heart was to make sure the bucket was completely dry before putting the device away for storage to eliminate the potential for a musty smell developing. With all this in mind we patiently waited for the arrival of the ice cream maker. The manufacturer recommends a 24 hr wait time once the machine arrives to allow the coolant to settle which will allow proper operation. Once this was over, we proceeded to mix the ice cream solution we found and pour it into the machine and start it up. The hardest part of the entire process was now the wait for the machine to finish. I do admit that the volume of the bucket is small but it is plenty big for just the two of us now that our kids are all grown and moved out. Since our immediate family had all been self quarantined for well over a month with really no contact with anyone else, we decided to have them over to celebrate our wedding anniversary and what better way to do that than with fresh homemade ice cream. The machine did a great job and made enough for 4 grown adults and 1 grandchild to partake in. Everyone loved it and have asked a couple of times to come back for more. It is funny that now we have this machine we have become obsessed and have made a couple batches a week of all kinds of flavors and types. It has been fun to experiment and find new recipes that we can both help to prepare. My in-laws loved this machine so much that they had us order a second machine for them and they too have been experimenting. I have waited for 1.5 months to write this review to make sure that the machine works properly. We have been very pleased with this machine. We did have a call from the in-laws after their first use saying the bucket had become frozen in the machine and the beater stopped turning. We needed to remind them they needed to make sure the bucket was completly dry and they should even blow a little air into the little holes on the bottom to make sure the gear mechanism was dry before assembling. One great benefit of having a self contained machine over one of the old fashioned machines with the ice and salt is the fact that we can immediately make multiple batches without waiting. I highly recommend this machine and have found that it runs with no problems if you follow the instructions for operation and take care to keep everything clean and dry. A couple of words of caution is to make sure that the bucket is not too full and that the lid is secured properly We did have a batch of Banana Chocolate chip that we were making that was a little too full and we had to stop the machine mid cycle to remove some of the mixture so it didn’t overrun the sides of the bucket. Secondly, if the lid is not Seated properly it will allow the beater to move a little and you will hear it knocking a little. Stopping the machine and reseating then beater fixed the problem. Lastly there were some reviews about the machine being noisy. We did not find this to be true with our machine. It is not silent operation but I would compare the noise level to that of a kitchen mixer running on the slowest speed which is no problem at all. I would highly recommend this machine as it will bring you plenty of fun and enjoyment as you find and experiment with various recipes.
Going strong for 7 years! Still love it! Some tips for use and longevity
I bought this from Amazon in July 2016. Now 2023. I was curious if still manufactured etc, came to this listing and decided to write a review after all this time. So for those curious - I'm still thrilled with it and it works just as good now as it did on day 1. Once it's brought out - typically in June or early July - it is used minimum once a week. It goes back in the storage tub and into the basement in October. The machine is well used during those months. For instance, I have 4 different kinds of gelato/sorbet in our freezer right now. I made chocolate gelato for a party a few weeks ago and used it 4 times in one day to freeze the amount I prepared. This is a prosumer-grade, mass produced item. Some people will receive lemons. I didn't. Expect that there could be issues after purchase. Don't buy it until you'll use it frequently so you'll have the best chance find out if you have a lemon. Some recommendations: - Be aware of the needs of the compressor: leave plenty of room on the sides for the compressor to pull in air and push out the heat - like 4-5 inches at least on both sides. If the compressor fails from being too taxed, it's over. Treat it with care. I also find that if you have ceiling fans in the kitchen, run them keep air circulating and getting that warmer air away from the unit. - Don't put the unit in direct sunlight - you are working against the compressor and also will make freezing take longer for your ice cream and the results will suffer. - Prechill the empty freezing container and dasher IN THE UNIT for 15 minutes prior to pouring in your frozen treat. This will ensure that the compressor is running well and the container is about as cold as it will get. The faster your ice cream/gelato/sorbet freezes, the better the outcome. - Do not blame the ICE-100 for poor results if it is chilling and stirring properly. This is just a freezing machine - it is not a designer of recipes. Ice cream and other frozen treats are a lot of science. That said, if you prechill your ice cream base overnight, prechill the empty container and dasher in the unit and let it run for 15 minutes before pouring in your stuff, you'll get good results that taste good and you'll be happy to serve to others. We at home cannot freeze our recipes as quickly as the pros. To get pro-like results, you have to work at it because the temperatures achieved and the power of our equipment cannot match pro grade- we have to compensate in other ways. - Hand wash the aluminum freezing container immediately after use. Do NOT leave it soaking in water for long periods of time. Water can get caught in the bottom of the container between the plastic piece that holds the spindle for the dasher. Wash it with dish soap and scrub, rinse, and leave to dry. Once dry, hold the container up to bright light and look in the inside of the container. You'll see a triangle-like channel in the white plastic. That's where water can get in. If it does, you need to unscrew the bottom panel and let it dry out. Otherwise...ewww...it will mold. So, if you HAND WASH the container immediately and put it on the rack to dry, etc. You'll be ok. But if you make a mistake, or if water gets in there anyhow, you can see it when you hold the empty, clean container up to bright light. Shake it and see if you see any water. It will be obvious. - Please don't get frustrated this takes up so much space and is heavy...measure beforehand and see. It is a MONSTER, but if you like making frozen treats it is so wonderful to make something that same day. Especially sorbets with frozen fruit - with a good blender, frozen strawberry-lemon sorbet is done and in freezer to harden, start to finish, in less than an hour. You are making counter space and paying for that freedom and to make multiple batches in succession. Otherwise, get one of the frozen canister ones. I started with those and had the same one for years until I splurged for this one because I wanted to use the freezer space that the canister took up for the ice cream! The frozen canister ones are great, too. - Be prepared, this is kinda loud. It isn't a vacuum cleaner loud, not a blender on high power loud, but loud. That compressor is working hard to freeze your wonderful ice cream. - Invest in some good books with solid tested recipes. My favorites are "Hello My Name Is Ice Cream" and "The Perfect Scoop". I hope this help you decide if this is the right option for your frozen treat freezing. Our family and friends benefit from this bulky, loud, but highly functional machine!
I bought this from Amazon in July 2016. Now 2023. I was curious if still manufactured etc, came to this listing and decided to write a review after all this time. So for those curious - I'm still thrilled with it and it works just as good now as it did on day 1. Once it's brought out - typically in June or early July - it is used minimum once a week. It goes back in the storage tub and into the basement in October. The machine is well used during those months. For instance, I have 4 different kinds of gelato/sorbet in our freezer right now. I made chocolate gelato for a party a few weeks ago and used it 4 times in one day to freeze the amount I prepared. This is a prosumer-grade, mass produced item. Some people will receive lemons. I didn't. Expect that there could be issues after purchase. Don't buy it until you'll use it frequently so you'll have the best chance find out if you have a lemon. Some recommendations: - Be aware of the needs of the compressor: leave plenty of room on the sides for the compressor to pull in air and push out the heat - like 4-5 inches at least on both sides. If the compressor fails from being too taxed, it's over. Treat it with care. I also find that if you have ceiling fans in the kitchen, run them keep air circulating and getting that warmer air away from the unit. - Don't put the unit in direct sunlight - you are working against the compressor and also will make freezing take longer for your ice cream and the results will suffer. - Prechill the empty freezing container and dasher IN THE UNIT for 15 minutes prior to pouring in your frozen treat. This will ensure that the compressor is running well and the container is about as cold as it will get. The faster your ice cream/gelato/sorbet freezes, the better the outcome. - Do not blame the ICE-100 for poor results if it is chilling and stirring properly. This is just a freezing machine - it is not a designer of recipes. Ice cream and other frozen treats are a lot of science. That said, if you prechill your ice cream base overnight, prechill the empty container and dasher in the unit and let it run for 15 minutes before pouring in your stuff, you'll get good results that taste good and you'll be happy to serve to others. We at home cannot freeze our recipes as quickly as the pros. To get pro-like results, you have to work at it because the temperatures achieved and the power of our equipment cannot match pro grade- we have to compensate in other ways. - Hand wash the aluminum freezing container immediately after use. Do NOT leave it soaking in water for long periods of time. Water can get caught in the bottom of the container between the plastic piece that holds the spindle for the dasher. Wash it with dish soap and scrub, rinse, and leave to dry. Once dry, hold the container up to bright light and look in the inside of the container. You'll see a triangle-like channel in the white plastic. That's where water can get in. If it does, you need to unscrew the bottom panel and let it dry out. Otherwise...ewww...it will mold. So, if you HAND WASH the container immediately and put it on the rack to dry, etc. You'll be ok. But if you make a mistake, or if water gets in there anyhow, you can see it when you hold the empty, clean container up to bright light. Shake it and see if you see any water. It will be obvious. - Please don't get frustrated this takes up so much space and is heavy...measure beforehand and see. It is a MONSTER, but if you like making frozen treats it is so wonderful to make something that same day. Especially sorbets with frozen fruit - with a good blender, frozen strawberry-lemon sorbet is done and in freezer to harden, start to finish, in less than an hour. You are making counter space and paying for that freedom and to make multiple batches in succession. Otherwise, get one of the frozen canister ones. I started with those and had the same one for years until I splurged for this one because I wanted to use the freezer space that the canister took up for the ice cream! The frozen canister ones are great, too. - Be prepared, this is kinda loud. It isn't a vacuum cleaner loud, not a blender on high power loud, but loud. That compressor is working hard to freeze your wonderful ice cream. - Invest in some good books with solid tested recipes. My favorites are "Hello My Name Is Ice Cream" and "The Perfect Scoop". I hope this help you decide if this is the right option for your frozen treat freezing. Our family and friends benefit from this bulky, loud, but highly functional machine!
Well worth the cost for a high quality machine.
I had always wanted an ice cream maker with a compressor as we make a lot of ice cream but only can do so through the hot summer months. Neither of us likes store bought ice cream and, too, it's gotten so expensive. Upon much research and also watching Ree Drummond (Pioneer Woman) use this model, I decided to gift myself with it. Best decision I could have made! I read the instructions twice just to make sure of what I was doing and mixed up my first batch of ice cream from the included booklet. My husband wanted fresh raspberry so this is the one I made first. It was delicious. The only thing I could have done any better was to really crush up the raspberries better. I only mashed them a little thinking they would break up on their own as raspberries are so fragile. They didn't break apart in the mixer enough but it was really good anyway. The bowl and paddle are very simple to get ready and the lid is easy to lock in. It even has a little door that can be opened to add nuts, etc. in the last five minutes of freezing. The really BIG rule is to not put in too much mix. If you do, as it freezes, it will go over the rim of the basket and then you will really have a mess. But the nice thing about the maker is that after a batch is done, wait 10 minutes and then you can make another batch. This you can do all day long if you choose. A recipe from the booklet makes just the right amount for the freezer. But in saying that, if you are a big ice cream eater or have very many people to serve then you will need to make more than one batch. As there are only two of us, this is the perfect amount to make as it last several days, depending how big a bowl my husband gets. I've made several ice creams, vanilla, chocolate (delicious) black walnut, butter pecan and several vanillas with the addition of items toward the end. One of my really favorite things to make are the sorbets. If the fruit is really ripe and sweet, much less sugar can be used in the recipe. Strawberry sorbet is my favorite. Unbelievably fresh tasting. And frozen fruit can be purchased all year around which are much better than the insipid fruits I'm able to purchase out of season. The machine freezes the contents pretty firmly and even has a 10 minute cycle at the end of the churning cycle to keep on chilling. The machine will shut off the churn cycle when it can go no further and then go to the chill cycle, beeping to tell you what is happening. Cuisinart has thought of everything in their design and produced a superior product here. A few hints: always have your mix well chilled before putting into the machine. I even set the mixing bowl in the freezer for twenty minutes before putting in the machine. Thoroughly chill the storage container to have it ready to put the finished ice cream. There's not much melting doing it this way. Have a small silicone spatula handy to scrape out the finished ice cream from the machine bowl. This gets all the ice cream out and the silicone is non scratch. You do not want to scratch the machine's bowl because it would damage the Teflon coating. And last but not least, just take an extra minute and hand wash the bowl, paddles and lid. So much gentler on everything. I found out that the Cuisinart does not churn in as much air as a White Mountain or similar out door maker does which makes the frozen product freeze harder. No problem though, just let it sit out of the freezer for a minute or two or microwave the container for 7 or 8 seconds to thaw it up a bit. Also, I noticed that several reviewers complained about how loud the machine is when churning. We haven't been bothered by it as it's quieter than our dishwasher...hmm...maybe I need a new dishwasher????? Well, now on to many trials and experiments with different recipes...can't wait.
I had always wanted an ice cream maker with a compressor as we make a lot of ice cream but only can do so through the hot summer months. Neither of us likes store bought ice cream and, too, it's gotten so expensive. Upon much research and also watching Ree Drummond (Pioneer Woman) use this model, I decided to gift myself with it. Best decision I could have made! I read the instructions twice just to make sure of what I was doing and mixed up my first batch of ice cream from the included booklet. My husband wanted fresh raspberry so this is the one I made first. It was delicious. The only thing I could have done any better was to really crush up the raspberries better. I only mashed them a little thinking they would break up on their own as raspberries are so fragile. They didn't break apart in the mixer enough but it was really good anyway. The bowl and paddle are very simple to get ready and the lid is easy to lock in. It even has a little door that can be opened to add nuts, etc. in the last five minutes of freezing. The really BIG rule is to not put in too much mix. If you do, as it freezes, it will go over the rim of the basket and then you will really have a mess. But the nice thing about the maker is that after a batch is done, wait 10 minutes and then you can make another batch. This you can do all day long if you choose. A recipe from the booklet makes just the right amount for the freezer. But in saying that, if you are a big ice cream eater or have very many people to serve then you will need to make more than one batch. As there are only two of us, this is the perfect amount to make as it last several days, depending how big a bowl my husband gets. I've made several ice creams, vanilla, chocolate (delicious) black walnut, butter pecan and several vanillas with the addition of items toward the end. One of my really favorite things to make are the sorbets. If the fruit is really ripe and sweet, much less sugar can be used in the recipe. Strawberry sorbet is my favorite. Unbelievably fresh tasting. And frozen fruit can be purchased all year around which are much better than the insipid fruits I'm able to purchase out of season. The machine freezes the contents pretty firmly and even has a 10 minute cycle at the end of the churning cycle to keep on chilling. The machine will shut off the churn cycle when it can go no further and then go to the chill cycle, beeping to tell you what is happening. Cuisinart has thought of everything in their design and produced a superior product here. A few hints: always have your mix well chilled before putting into the machine. I even set the mixing bowl in the freezer for twenty minutes before putting in the machine. Thoroughly chill the storage container to have it ready to put the finished ice cream. There's not much melting doing it this way. Have a small silicone spatula handy to scrape out the finished ice cream from the machine bowl. This gets all the ice cream out and the silicone is non scratch. You do not want to scratch the machine's bowl because it would damage the Teflon coating. And last but not least, just take an extra minute and hand wash the bowl, paddles and lid. So much gentler on everything. I found out that the Cuisinart does not churn in as much air as a White Mountain or similar out door maker does which makes the frozen product freeze harder. No problem though, just let it sit out of the freezer for a minute or two or microwave the container for 7 or 8 seconds to thaw it up a bit. Also, I noticed that several reviewers complained about how loud the machine is when churning. We haven't been bothered by it as it's quieter than our dishwasher...hmm...maybe I need a new dishwasher????? Well, now on to many trials and experiments with different recipes...can't wait.
