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New Cuisinart Ice Cream Maker not freezing

18 years ago

I bought a new 1 1/2 qt. Cuisinart IC Maker a couple of weeks ago and put it in my freezer for a week and it was not completely frozen.

Next I put it in my new Sub Zero freezer way in the back. And the darn thing is still not frozen and it's been over 48 hrs now.

Should I take it back?

Michelle

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Comments (12)

centralcacyclist
18 years ago
Have you tried making ice cream with it? It may be plenty cold enough to do it's job. You will end up with a soft-serve product that will require additional time in the freezer. It's the nature of the process.
cloudy_christine
18 years ago
The container in my ice-cream maker never freezes solid; it sounds as if ice and slush are in it. Whatever is in it must have a very low freezing point. Maybe yours is fine.
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You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.
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So after much research I purchased the Whynter Sno machine. I think I read every review on the internet, but did come up with this pearl of information--this company apparently makes the ice cream makers for sale under other labels , and the Lello 4090 is eerily similar to the Whynter machine. I purchased from Quality Matters internet store and was very impressed with service, price and I got the machine the next day! First impression is--WHERE HAVE YOU BEEN ALL MY LIFE? Ha Ha I love ice cream, frozen yogurt and this machine is crazily simple to use and cleans up in a snap. At first I wanted to hide it in a cupboard but instead decided to put in on the counter top. It's silver so it goes with my appliances and it's kind of attractive (although large.) I was afraid it would be really noisy (it's not--like a dishwasher running compared to the electric salt/ice machine which would wake the dead.) I haven't had time to make a custard base but threw in some yogurt Kefir just to see if it worked. Yes, it works! In fact I am just amazed at how simply it does work--and I left the machine run a little longer than suggested and it came out like real ice cream--not soft serve. I'm really glad I got a 2 quart model (I was used to a 4 quart salt/ice) anything smaller than 2 quart would be pretty small. OK I'm really excited about this purchase and I can't imagine an ice cream machine that worked better (so glad I didn't shell out the $699 for the Musso lussino machine on amazon.) Granted, I am a person who will go out for frozen yogurt almost daily. . . so I'm sure this purchase will pay for itself quickly. Highly recommended if you are an ice cream addict like myself.
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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?
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Have you ever had or used this type of ice cream freezer? The ones I've used make the ice cream about as thick as soft-serve, and if you want it harder, you have to freeze awhile longer, in another container, after it reaches the soft-serve stage. It sounds like you had more liquid than what a recipe for this machine can use, and that's why it didn't get frozen. I make my ice cream mixture ahead of time and leave it in a stainless steel bowl/container in the freezer until ice crystals begin to form on the edge of the mixture to make sure it's as cold as possible. I also freeze the dasher. This will help it freeze a little faster. To rescue the peaches, I would make this filling recipe and use it as a dessert served with granola on the top or as a topping for ice cream. The peach gelatin powder (JELL-O and Great Value brand at Wal-Mart will also work) in the recipe is a flavor enhancer (especially good if the peaches don't have a lot of flavor) and the recipe won't work well without it. 1 c. water 3/4-1 c. sugar (use lesser amount if peaches are really sweet) 3 T. cornstarch 3 T. peach gelatin powder (use the regular JELL-O, not sugar-free) 4-6 peaches (depends on how large they are, but almost any number of peaches will work - if you have fewer peaches, just make a half-recipe) Cook water, sugar, and cornstarch in a pan until thickened. Add peach gelatin, stir in well. Add sliced peaches to this hot mixture. Cool until lukewarm, or refrigerate, before serving. (NOTE: If the peach slices are really large, you can cut them into smaller bite-size segments. I also like to use coconut palm sugar for a darker, almost caramel-like flavor, while using white granulated sugar makes a pretty lite pink/peach colored filling. This filling will keep several days in the refrigerator. -Grainlady
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lsr2002
18 years ago
Mine will only freeze to "slushy" sounding in the freezer of my side by side, and does not work well like that. But it freezes solidly in my chest freezer, which is where I now store it.

Keep us updated after you try it.

Lee
Bizzo
18 years ago
The thing we learned about making ice cream (and that's my husband's realm) is to make the custard the day ahead, and put it in the fridge to cool way down. Then put it in the ice cream maker (pulling the bowl out of the freezer), and then back to the freezer.

Not the question you asked, I know, but I'd try it out and see if you like the results before you take it back. It may work fine!
msafirstein
Original Author
18 years ago
I've tried twice to make ice cream with no luck. Both times the ice cream had been put in the frig for at least 24 hours. After about 45 minutes in the machine there was no difference in consistency what so ever.

I will try it one more time. This is very disappointing.

Thanks for everyone's help!

Michelle
centralcacyclist
18 years ago
Have you checked the temp on your freezer? Just a thought. Maybe the freezer compartment just isn't quite cold enough. I have the 2 flavor Cuisinart Ice Cream Maker and it seems to work fine. Soft, though, when first done. Maybe if you do it early in the morning before the kitchen gets warm you'll have better luck.
kathleen_li
18 years ago
Ohhh, you are making me nervous...I haven't tried mine yet, and I also have a side by side! Mine is the 2 qt. As soon as I try it I will let you know Michelle.
homesforsale
18 years ago
The first time I tried..I had not cooled the blueberry "stuff" enough..and my basket was not chilled enough..

Chest freezer works for me..and I agree make sure ALL ings are cold cold before making it..and allow for a good freezing period after making it..:) I was disappointed first time too..It takes a good 24 hr freeze in the chest for mine to work..
msafirstein
Original Author
18 years ago
kathleen, I KNOW..I thought of you after my second attempt was botched! Dang it all!! But I will try one more time this weekend. Jain's Blueberry Lavender Ice Cream is excellent even though I had to freeze it without the IC Maker.

Michelle
msafirstein
Original Author
18 years ago
Rest assured Kathleen....the darn thing finally froze. Geesh, it's been in 2 freezers for almost 2 wks now and this morning I checked it and sure enough frozen solid.

Michelle
kathleen_li
18 years ago
Wow, you really have to plan ahead!! I still can't fit it in the freezer...dh keeps buying meat...and Blue Bunny Ice cream cause it was a good sale!LOL
lsr2002
18 years ago
Michelle, I'm glad it finally froze! When I use mine, as soon as I take the ice cream out and pack it in another container and put it in the freezer, I rinse out the canister with cold water, and shake it off (drying it will result in bits of lint freezing to the sides). I then put it in a plastic bag and right back into the chest freezer. Don't even be tempted to try to make a second batch of ice cream before it refreezes overnight.

Lee

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