Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
by Cuisinart
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List Price: Our Price: $73.79 You Save: $46.21 (39%) Availability: Usually ships in 24 hours Buy Used: from $69.95 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
Customer Review: Awesome product!
Summary: 5 Stars
Great machine! very easy to use and no reason to purchase ice cream/sorbet from the grocery store!!Customer Review: Great Product
Summary: 5 Stars
This machine works very well. I started with the chocolate ice cream recipe in the manual, and the results were very good. After 30 minutes, the consistency of the mix was about like soft serve ice cream in the middle of the bowl and solidly frozen around the edges of the bowl where the stirring paddles don't reach. It was a bit difficult to transfer the solid part to a freezer bowl, and I had to eat quite a bit in the proces, but it is a sacrifice I was willing to make. Cleanup was easy. Caution: the ice cream recipies in the manual are a heart attack on a spoon. I'm trying to find some low fat recipies.Customer Review: Ice Cream maker
Summary: 4 Stars
Does what it says, and does it well. A more extensive recipe book would not go amiss though. I am having to experiment with other people's recipes to get just the texture that I want.Customer Review: 24 Hour Freeze for Canister is Critical
Summary: 4 Stars
My first few attempts using this machine rendered a hard, ice-like product without the creaminess I associate with homemade ice-cream. The problem was the freezer was not properly freezing the product and not enough air was being whipped into the product in the process. Upon further experimentation I realized it was critical to respect the 24-hour freeze period for the cannister (not 6 hours, the advertised minimum) and to keep all ingredients extremely cold in the refrigerator before preparing. The simplest way to accomplish this is to pre-mix your ingredients in a Osterizer-style blender and then simply refrigerate overnight or longer, making sure your refrigerator is kept on its colder settings. You will know if the temperature is correct if about halfway through the freezing process (15 minutes or so) the ice cream has bulked up to about one-and-a-half its size, with the colder frozen parts accumulating on the sides. The final product should be the consistency of soft ice cream and should be noticeably bulked-up from the thick, milkshake consistency you placed originally in the canister. After some experimentation, the machine is making ice cream as creamy and fluffy as any you can buy from the homemade ice-cream stores. I tend to add almost pure fruit to my fruit-based ice creams, utilizing less cream than the recipes in the enclosed kit. My strawberry is so red, for example, that there is no need for any sort of food coloring. I use approximately one large plaster container (or two of the smaller, standard size plastic containers) of strawberries per batch. The result is an extremely fruity ice-cream or frozen yoghurt. A blend with half strawberries and half raspberries (both fresh) is even better. Fresh blackberries and all cream is superb as well. As for chocolate, I recommend using regular cocoa for the mix and special dark syrup to give it an edge. The special dark powder (Dutch processed) is very rich and delicious but turns the cream blend almost black in color and needs quite a lot more sugar to counterbalance the bitterness. (And I am a fan of dark chocolate ~ but we are talking extremes here). Purely by mistake, I discovered that adding a can of sweetened condensed milk, with no additional sugar ~ then equal parts of cream and whole milk create a nice medium-consistency blend that is neither too hard nor too soft. Of course, adding more melted dark chocolate and several egg yolks will create the harder, denser product associated with the high-fat premium ice creams, if you want that effect. In short, I am very pleased with the machine after I fiddled a bit with the mechanics of how to use it to its very best advantage. Customer Review: No more screaming needed, icecream when we want it!
Summary: 5 Stars
Yum! I had this in my "wish list" for several months, as the summer has progressed we've been spending more & more money at the local ice cream shop (when they know you by name you know you've been going to much) so it was time to order it. After freezing the insert for 24 hours we gave the simple chocolate recipe in the booklet a shot. I added in some crushed cookies for extra flavor and WOW is all I can say, I'm not even a chocolate ice cream lover and this is to die for! I found that letting it run 35mins instead of 25mins made a huge difference in the consistency though I did put the majority of it in the freezer (separate container) to harden up further. It was even tastier the next day.
It's not all that loud, and you're to busy watching it churn to notice anyways (watch your kids and the top, it's open to add mixins but little fingers fit in great to grab a taste too LOL). It was a bit difficult to scrape the icecream off the sides, I'm still searching for a strong enough spoon/spatula to do it that won't scratch up the sides.
I can see us enjoying this year round with different taste combinations (already planning candy cane during the holidays) and as soon as I can pry my little one away I'll be testing out some adult beverages too, I suspect this makes a fantastic frozen margarita and pina colada!
Lastly, I agree with another reviewer that if you do the math you'll see you're spending a decent amount of money per batch, however I love that I can use organic milk, decide on the amount of sugar/cream/eggs, and know I have the freshest icecream around. Plus, meeting an icecream craving at 2am when all the stores are closed, priceless!