Cuisinart Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red

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...

Great product very easy to use. Make sure your bowl is cold and upright in the freezer. Made the best cookies and cream ice cream. Very easy clean up. Low noise. Just perfect if you want healthier ice cream and sorbets

I love this machine. It's easy to use and makes amazing ice cream. The only downside is that you have to freeze the bowl for at least 24 hours in advance so you need to plan. I would also love it even more if it came in a 2 quart size. The maximum volume of liquid is three cups and if you add things in like fruit, you could risk overflowing it. I would highly recommend this machine!

So far have made on batch of soft serve and was very easy to make. Turned out very good and so far a good purchase. It was quiet and time was very quick.

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!

So simple to use... Tastes much better than store bought.. Had to order cookbook would have been nice if there was one enclosed with it...Absolutely love it....

Wow this is so easy to use and it makes delicious ice cream with simple ingredients. It works exactly like described easy simple and quick. Also the clean up is a breeze. So happy with this purchase.

Fantastic machine!!!! It was so easy. Seemed to be ready between 15-20 minutes. I made a fabulous coffee ice cream. Never made before. The machine was not loud. Ran smoothly. By all means dont think twice. This is a must!

ホイッパーで混ぜながら凍らせて…で作るアイスに限界を感じたので購入 シンプルなオンオフのボタンのみの作りで 分かりやすく使いやすかった シンブルなバニラアイスも好評で今後もつ買い続けていきたい

Me gustó mucho, si es lo que esperaba.

Produto muito bom! Gostei bastante, testei com uma base de sorvete simples, o resultado foi interessante. a entrega foi bem rapida (cerca de 5 dias corridos) e chegou em excelente estado. Recomendo demais. ah, tinha ficado na duvida, mas ela é 127v.

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.

Intenté como primera receta un Rocky Road y casi sale mal… de lo rápido que se hizo el helado. El manual dice aproximadamente 20 minutos, pero el mío estuvo listo en unos 10, y a los 5 minutos ya tenía que estar agregando los mix-ins porque la consistencia estaba casi perfecta. El video es de como se veía el helado después de 10 minutos con un helado de vainilla con pedazos de brownie mi cuarta vez probando la máquina. Mis recomendaciones principales son: - Lean el manual y asegúrense de congelar bien el inserto. Yo lo dejé unas 36 horas porque lo lavé y lo metí al congelador inmediatamente, aunque terminé haciendo el helado días después. Realmente basta con que esté en la parte más fría del congelador y que el líquido interno ya no suene al moverlo. También es importante que esté completamente nivelado para que el líquido se congele parejo; si no, eso sí afecta el resultado final. - Usé la receta base de chocolate de Rose Levy Beranbaum, y ella recomienda refrigerarla mínimo 8 horas o hasta alcanzar 43 °F / 6 °C de temperatura como mínimo. También parte crucial de porque mi helado se hizo tan rápido. - Antes de empezar, activé el modo Power Freeze de mi congelador para bajar la temperatura a aproximadamente -19 °C rápidamente. Esto ayuda muchísimo cuando pasas el helado al congelador recién hecho, porque mientras más rápido termine de endurecer, menos cristales se forman y más cremosa queda la textura. Si tienen una buena receta, un buen congelador y siguen las instrucciones del manual, el helado sale rapidísimo. En recetas con extras como Rocky Road por ejemplo, recomiendo revisar desde los 3 a los 5 minutos porque casi no me dio tiempo de agregar los malvaviscos y las almendras tostadas antes de que espesara demasiado. Si les gustan los libros de cocina como a mí, estan son recomendaciones extra: * Hello, My Name Is Ice Cream de Dana Cree para entender la ciencia detrás del helado. * Rose’s Ice Cream Bliss de Rose Levy Beranbaum para recetas muy consistentes y cremosas. * The Perfect Scoop de David Lebovitz, que también tiene recetas excelentes. Super recomendado este modelo. Es el más barato de Cuisinart y el más sencillo, pero funciona estupendo. No se necesita nada más. Actualización: Es mi quinta vez haciendo helado y en todas las ocasiones ha estado listo en menos de 15 minutos.