Cuisinart 2 Qt. Ice Cream Maker Machine for Frozen Yogurt, ICE-30BCP1

This is a great little ice cream maker! Originally I was looking for something that I didnt have to freeze a bowl. Because I didnt want to have to take that extra step. But this came on sale so it was too tempting to pass up! Super simple to use and makes icecream so much faster then the old Nostalgia ones. No leaks, material is nice, easy to use! I gave my freezer bowl about 18 hours in a deep freezer and it worked wonderfully. It also comes with a very nice and detailed recipe book that is super helpful and it was easy to clean up too. Over all great product and made yummy ice cream!

This is a very good ice cream machine for its class (home use, freezer bowl). I'd owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn't freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons, If you've never owned one of these types of ice cream makers before, here's an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream. When you're ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it's done, you'll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth. The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight -- that's how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn't produce solid hard ice cream -- it produces soft serve consistency because it churns and you can't churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn't a "to keep it looking it's best" issue like you sneak your pots and pans in the dishwasher even though you shouldn't -- the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it's been freezing for days. The It Never Froze My Ice Cream comments -- the person either put their freezer bowl in the dishwasher or the bowl wasn't cold enough. Or the freezer bowl was defective. The It Won't Make Ice Cream Immediately, It Makes Soft Serve...comments -- that's true, but that's how this machine works. Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call "overhead" which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it's a little melted but mostly in the same shape? That's the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it's frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I've never made a batch too hard to scoop straight from the freezer. In short, this machine works beautifully and its make quality ice cream. I'm very happy with it.

This ice cream maker is so much fun. It's easy to use... just make sure you freeze the bowl as directed or your ice cream will not freeze. The ice cream is delicious and creamy. It does make some noise, but not enough to bother me. Highly recommended!

I bought this icecream machine because we just found out that my son and daughter both have terrible allegies to milk, eggs, wheat and soy. We also do not eat refined sugar or processed food. We tried vegan + soy free ice creams that were about $10 a pint and whole foods and tasted terrible. this machine makes excellent ice cream. It's very easy to use and it comes with a few recipes. to work it, basically, there is an "on" and "off" switch and that's it. the reason why I gave it 4 stars is because of the NOISE!! holy cow, this thing is REALLY loud and given that it takes about 30-35 minutes for the ice cream to finish, that's a really long time for a horribly loud machine. aside, from that, it churns out an excelent and very creamy ice cream product. It's very easy to use and to clean. For those of you who might be interested in a gluten free, sugar free, dairy free, egg free, refined sugar free (honey) and soy free and incredibly creamy recipe that tastes heavenly, you are in for a treat (a frozed delicious one). Here's the recipe: How To Make Vegan Ice Cream Makes 1 quart, serves 6 to 8 What You Need Ingredients 2 (13- to 15-ounce) cans full-fat coconut milk 1/2 cup agave, maple syrup, honey, turbinado sugar, or cane sugar 1/4 teaspoon salt 2 tablespoons cornstarch (or 1 tablespoon arrowroot starch, i used cornstarch) 1 1/2 - 2 teaspoons vanilla extract (i used 2) Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc. 1 tsp great lakes unflavored gelatin Equipment Measuring cups and spoons Whisk 2-quart saucepan Wooden spatula Glass or plastic dish, for cooling the base Ice cream machine (at least 1 1/2 quart capacity) Plastic wrap Freezer container, like a loaf pan or pint container Parchment or wax paper Instructions → At least 24 hours before you plan to churn the ice cream, put the ice cream machine's bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it). Shake the coconut milk: Cans of coconut milk separate into a thick creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers. Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside. Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan. Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar). Add this to the coconut milk along with the salt. Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes. Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved. Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk and the 1 tsp of great lakes gelatin while whisking gently. Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 10 minutes. Do not allow the base come to a boil. Stir in the vanilla: Remove the base from heat and stir in the vanilla. Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn't form a skin quite as badly as a milk-and-egg base, but it doesn't hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days. I let mine sit in the refriderator for 1 night and let the container freeze also for the night. Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning. Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 30 minutes (it took me exactly 30 minutes with this unit — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated. Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper agains the surface to prevent ice crystals from forming. Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least for hours to harden the ice cream. Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!

My wife and I love this thing. My wife likes to make sorbet. Before having this machine, her sorbets were more grainy in texture. This machine solved that problem. It not only produces better results, but also shortens the time spent in making frozen desserts. As well, it's a solidly built machine, with good weight for staying where it's put on a counter top. It's both fun and easy to use. We take all of the above as being evidence of thoughtful design, and its good quality. The pre-frozen mixing container maintains its coldness throughout the process. Then there's the homemade ice cream ............... Luckily, the lactose intolerant can also enjoy owning this machine.

Okay, so I want this review to be really informative so that it can help anyone who is considering to buy this but a little apprehensive. I must say the comments didnt look promising to me at all but since I have been eyeing this for quite a few months and I knew that at some point of time I would definitely have it in my kitchen,expensive.. sure but I just went ahead and bought this for my anniversary lol! So I had already read about someone whose machine unfortunately blew down due to the voltage problem (it being 110V needs a step down convertor) I also got a call from the seller informing me that I would need a convertor, which was really nice. So this got delivered to me in under 15 days amd went out and bought a step down convertor (100 watts just to be on the safe side) the day after. I had already seen many many ice cream recipes on youtube(laura vitale) samd had quite a few in mind but I went ahead with the mango ice cream since its summer already and I have been missing mangoes big time! I was really scared when I plugged my machine into the convertor and switched it on, to my relief it didnt blow up lol I must point out that I have a huge LG 4- door refrigerator so the freezer temperature wasnt a problem for me but as a measure I shook the frozen bowl and it was frozen solid so I knew that was a good starting point. I poured my custard bsased mixture that has been in the fridge for 4 hours and in the freezer for the last 15 min into the machine and within 15 min I could see that the texture was a hit! By 25 min the soft serve texture was achieved (for completely frozen ones you have to keep it in the freezer which is always mentioned everywhere even in the youtube videos) but I let it run for 4 extra min (total 29 min) just to be sure. I took out the icecream and it was delicious and of soft serve texture that we get in malls. I have now kept it in the freezer just to set conpletely and I am sure it would! So yeah I definitely love this machine and I am so excited about the different flavors I could make in this! Tomorrow I am gonna make vanilla chocolate chio ice cream ;-) the custard is already cooling in the fridge and the ice cream machine bowl in the freezer ;-) So its definitely a great buy, its no doubt expensive but for someone like me who loves to cook up and experiment with different recipes, its a great buy! I love it! I took some pics but cant find the attach pics button :-(

good

Tuve que devolver el producto. Motivo de la devolución: la máquina NO es compatible con la electricidad que utilizamos en España, ya que ni el voltaje ni el tipo de enchufe son los adecuados. Sin embargo, el vendedor/amazon se encargó de reembolsar el producto, lo cual es de agradecer.

オーストラリアではアイスクリームショップを経営していました。Cattabrigaの機械を使ってアイスクリームを作りました。もっと大きかったのですが、値段は400万円でした。私は今、日本に住んでいますが、もし私の日本語がここの読者に理解されるには不十分であれば、申し訳ありません。私がこの小さな機械を買ったのは、私の住む熊本では最高級のアイスクリームが手に入らなかったからです。私は世界で最も優れた料理学校の一つに通いました。正しいレシピさえあれば、この安い機械でも400万円の機械と同じくらいのアイスクリームが作れることを保証します。

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