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Ice cream maker opinions, please

19 years ago

All the pictures of the wonderful sorbets that have been posted prompted me to shop for an ice cream maker. I have done some on line research , and like the 2 qt model by Cuisinart.

Which one do you have, and pros and cons?

Thanks in advance!

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Comments (16)

loagiehoagie
19 years ago
Hi Kathleen, I just bought the 2 quart Cuisinart last week. I used a 20 percent off Bed Bath and Beyond coupon and it was $67.00 including tax. I have used it only once so far and it did a great job! Very creamy delicious ice cream. I am taking it tomorrow for my nieces birthday party to make some more. I don't think they make extra bowls for it (I could be wrong) but that isn't a big deal to me since 2 quarts last a while in my 2 person household. Good luck and I hope you have fun with whatever one you decide on.

Duane
debbie814
19 years ago
Kathleen, the one you chose is very popular. I don't even know which one I have, but it was leftover from my friend's garage sale so I took it. It does the trick, and until it wears out, I'll keep using it! The less I pay for something, the less guilty I feel about not using it on a regular basis :-)
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I went to the house and looked at mine. It's the 1600. I don't know what it means, but it's at least 15 years old. The sucker is heavy and large, but it does a good job churning and freezing ice cream. If it didn't I wouldn't keep it around as it's hard to store. That reminds me of something to be aware of. Mine says on the machine and on the instruction booklet that it must never be carried or stored on its side or back. It must always be horizontal. If yours came from a thrift store, it may have handled improperly. Like I mentioned, my bowl is not removable. The best way to clean it when you've made ice cream is to put a bit of warmish water in and let it sit for 10 mins or so. Then wipe out the water and the gunk. Mine came with a very stiff hard plastic spatula with a short handle for scooping out the cold ice cream. Assuming yours didn't come with one, go buy one. The ice cream is very stiff, especially on the bottom. A spatula with a softer head or handle won't be able to scoop well enough. The other trick is how to get the machine ready. My instructions say to turn the freezer on for 10 minutes before you put your base in to churn. Apparently it needs that much time to thoroughly chill. I never use the timer as a way to determine when the ice cream is done. I've found that the churning time in ice cream recipes isn't always accurate for this machine. Just watch and listen. You'll know when it's done. Your DH got a deal, btw, if it works. My MIL kept saying that her Dad paid several hundred dollars for the one I have. Hope that helped. Let me know if you have any questions! Enjoy your yummy ice cream!
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Bellsmom, Ice cream freezers are a pretty mature technology, and Cuisinart isn't likely to turn belly up during your warranty period, so why not? :) I like that the 100 has the different paddles, though I don't know how big a difference it makes. I donated counter space that wasn't all that useful anyway to mine, but I wish it did a magic appear/disappear act. :) Yours should be fine in the pantry if you have a solid counter and a plug. It's sure to vibrate a lot and needs some clear space for the circulation of warm air (i.e., not right up against your foodstuffs because they want cool pantry, and a freezer will warm it up). Those are the biggest problems with putting it in the pantry. Do you have a laundry room where you could put it? Maybe keep a cloth over it when not in use to keep away lint, etc. Or even a protected porch? The lack of water shouldn't be a big issue because of the removable bowl. You can take all the main parts to the sink for cleaning (maybe keep a little dishpan with the machine to dump them in, and just bring a sponge or rag and a small bowl (or the dishpan) of water to the machine for wiping it down. Kids love making frozen treats, and it's also a great way to teach them about what's in what they're eating. Be really honest with yourself, however. Do you really want to be carrying the ingredients back and forth? And the clean-up? Would you rather have it on the kitchen counter? Would giving up freezer space be no issue because you'd be using the space you usually fill with bought ice cream for the bowl of a non-freezer model? Will you use it more if it's just ready to go? Will you use it less if you have to unearth the bowl from a pile of stuff in the freezer? I know the arias are beautiful, but imagine yourself doing the conducting. Read through the instructions online and imagine yourself doing the work. See which model you'd really rather have to fit into your real life and way of doing things, and your particular cooking setup. You're already well informed. That's the next good step to making a choice.
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I have a wolfgang puck ice cream maker that has a built in compressor. I love it. I bought if off of ebay and it was cheaper than buying the cuisinart model that had the compressor. One word of caution. They are quite heavy and really shouldn't be moved around very much, especially not tipped or tilted. If that happens you have to wait a day or two, for the machine to stabilize before using. Other than that it works great, and you can continuously make ice cream in it. Claire de luna, I found this article online and saved it. The poster claims that it's not the cooking process but the eggs that affect the ice cream. The woman's ice creams are supposed to be amazing. I am going to try this the next time I make ice cream. I am making an olive oil basil ice cream for work with a strawberry balsamic glaze for the topping. (its a contest we have monthly). Anyways here's the post I saved. "We followed the recipe for her vanilla bean ice cream, adding some chopped flakes of dark chocolate while churning. Here are our thoughts: The texture of this ice cream was amazing!! It was soft, rich, and creamy. Where our eggless ice creams are usually icy and hard, this was incredibly soft and velvety. The process of simmering down the cream and whisking in a little cornstarch was much easier and faster than our usual custard process. We did overcook the cornstarch a bit; you can see how thick our "pudding" was. This gave the ice cream a little too much flavor of cornstarch. But this wasn't too noticeable; our taste testers raved over it. The addition of cream cheese for scoopability and softness is brilliant; it gives the ice cream just a slight tang, but not a noticeable flavor. It does seem to affect softness a lot. Vanilla Bean Ice Cream Recipe by Jeni Britton This exceptionally creamy ice cream relies on two unexpected ingredients: cornstarch (to help thicken it) and cream cheese (to make it more scoopable). 2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 ounces cream cheese, softened (3 tablespoons) 1 1/4 cups heavy cream 2/3 cup sugar 1 1/2 tablespoons light corn syrup 1 vanilla bean, split and seeds scraped 1/8 teaspoon kosher salt Directions Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Strain the ice cream base into an ice cream maker and freeze according to the manufacturers instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours. " Shelley S.
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Comments (29)
Here's an interesting one that I haven't yet tried, but we almost finished up the chocolate sorbet tonight, so I think this one might be up very soon! I found the main ingredient up in the Sonoma area (wine country) in Northern CA. This brand has a sweet, lovely taste. If you can't find it in your town, they do ship! They're a small family company too. Verjus Mint Sorbet Verjus is the tart, unfermented juice of unripe wine grapes. Verjus (pronounced Vair-Zhoo) literally means "green juice." It is an elegant and delicate alternative to both vinegar and lemon juice in cook. Because this sorbet is made from verjus, it goes well with wine. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. ________________________________________ 1 cup sugar 2 cups water 1/4 cup fresh mint leaves 1 1/2 cups Verjus* 2 tablespoons vodka * Verjus is found in specialty or wine stores. To learn more about Verjus, check out my web page HERE. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Here is a link that might be useful: My Verjus choice
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fairegold
19 years ago
Check at Costco. I saw it for a very good price there.
kathleen_li
Original Author
19 years ago
Thanks, everyone. Debbie, I feel like you. I do feel guilty if I buy something and it doesn't get used!
Duker, that was one of the comments on epinions, the poster wished they made extra bowls. .. I just found them at Amazon, 45 dollars....good to know..
Fairegold, thanks, I will check Costco! Maybe they will beat Linens N Things even with 20% off.
I appreciate your opinions and help!
kayskats
19 years ago
do any of the new type ice cream makers have a paddle that you can lick?
fenworth
19 years ago
Kathleen - Here's what Cook's Illustrated said about the 1.5 quart model. Let me know if you want the full report and I'll email you later.

Cuisinart Automatic Ice Cream, Frozen Yogurt, and Sorbet Maker, Model ICE-20
$49.95
Capacity: 1 1/2 Quarts
Freezing time: 20 Minutes
The initial results were not as airy and light as the mixers with motor-driven beaters, but after two days, the CuisinartÂs ice cream had the best texture. However, the machine is noisy (it was difficult to hold a normal conversation standing within five feet), and the storage space it requires is substantially more than for the beater-driven styles.
www.amazon.com
kathleen_li
Original Author
19 years ago
LOL, I don't know....I never had any kind of an ice cream maker. I think your tongue would stick to the bowl on this one!
Marigene
19 years ago
If you want to go inexpensive get a Rival; they are under $20 at Walmart! I saw them last week while shopping and they will make up to a gallon at a time. I have had one for years and it does the same job as the more expensive ones.
kathleen_li
Original Author
19 years ago
Thanks, Marigene!
lackboys3
19 years ago
Kathleen,

I have the 2 quart Cuisinart and I love it! I'm always saying I wish I had extra bowls, so I think that will be a project for next week. I'm getting another bowl for my ice cream maker!!!

There was a recent thread here that Carol (DishesDone) started for ice cream recipes, if you need some good ones.

Take care,
DONNA
tkln
19 years ago
I have the 2 Quart and love it...we've made quite a few batches in the one month I've had it. :-)

It is a bit noisy, but from what I've read, pretty much all of the smaller counter top models are fairly loud. I don't find it too overbearing though.

But DO check Costco - I saw it there the DAY I received mine from Amazon for I think about $55...which did not make me happy but I try not to think about it too often. :-)
kathleen_li
Original Author
19 years ago
Thanks! I am going to call Costco..couldn't find it on their website, and dh was there yesterday, and it is almost an hour away. I wonder if they will give me the price over the phone..I'll give it a shot.
James, one of the posters on epinions said to get the 2 qt, that it takes the same amt of time to make as the 1.5....Thanks for the info, I'll hand you a cone net time you pass by on your way to EH!
And I am going to check out the Walmart one too...Marigene says it is fine..
Donna, go for that new bowl, with those boys they probably can finish the ice cream off quickly!
And L that would make me mad too, I want the best price, lol!
Wohoo, just called Costco and they have the 2 qt for 50 bucks!!in stock..
Thank you all so much!!
loagiehoagie
19 years ago
$50.00 !!! Wow, that is a great deal! I think you will love it, and unless you want to make a ton of ice cream you could wait on the extra bowl. Once it is frozen (I use my deep freeze) and use it for the 25 minutes pop it right back into the freezer and it would be ready again in about an hour, so no real need for an extra bowl.

Hope you love it! If you have the room the stainless steel model looks good on the countertop too!

Duane
msafirstein
19 years ago
I want one and have for while now!!!! Wish we were members of Costco, for $50 I'd for sure get one!

Michelle
vacuumfreak
19 years ago
This isn't going to help you decide because mine is an antique and was free! I've had a couple Rivals over the years. Gave them to friends... VERY LOUD. I have a Waring right now that a friend gave me... made I think back in the 70's. I think it only has a 2 quart capacity, and I cracked the lid and had to seal it up with plastic weld... looks terrible but the lids are impossible to find since they haven't made that machine in eons. It is the kind that uses the rock salt and ice with a thin aluminum can and a dasher in the middle. I thought about the Cuisinart before, but I would hate to have to freeze the canister. I would forget... I tend to do things last minute. I was also intrigued by the KA stand mixer attachment, but I think it has to be pre-frozen as well. Dealing with salt and ice is very annoying! I found one on Ebay a few weeks ago that had a wooden barrel and a choice of an electric motor or a hand crank top. I wanted it sooooo badly, but couldn't justify it because the Waring still works. Please let us know what you get! I've also seen the ice cream "balls" that you fill with ice cream ingredients and toss back and forth. Anyone have experience with these?
the_bless_hotmail_com
18 years ago
you may see some popular ice cream machines , read review & compare between brand name

from amazon.com at these links .

http://astore.amazon.com/rival-ice-cream-maker-20

http://astore.amazon.com/cuisinart-yogurt-maker-20

http://astore.amazon.com/cuisipro-donvier-yogurt-maker-20

http://astore.amazon.com/deni-ice-cream-maker-20

http://astore.amazon.com/euro-cuisine-yogurt-maker-20

http://astore.amazon.com/krups-ice-cream-maker-20

http://astore.amazon.com/salton-yogurt-maker-20

these are bestseller brands . Take a visit .

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