Cuisinart 1.5-Quart Ice Cream Maker and Gelato Machine, Makes Frozen Yogurt and Sorbet, Fully Automatic with Commercial-Quality Compressor and 2 Churning Paddles, ICE-100, Black/Stainless

UPDATE REVIEW - 10 October, 2014 LOVE LOVE LOVE this machine!!!! I have made many batches of vegan ice cream. Carob Rocky Road (minus the marshmallows as I don't have vegan ones), mint carob chip, cookie dough, cherry garcia. On the experiment list strawberry, and peach. I have found a good base mix to be 3 cups of soy milk, .25 cup cashews, .5 cup of a neutral oil. 1/2 tsp xanthan gum. Then add sweeteners and other goodies to your liking. Some recipes should have a little less milk depends on how many other ingredients you add in your initial base recipe and then bearing in mind how many goodies you will add in the end. I have overflowed the machine because to many ingredients and it wasn't that hard to clean up. I have taped a mark onto my vita-mix how much is to much so I can go by that whilst making the mixture. I have filled it past the highest paddle arm by some and when I do and I see the ice cream starts to expand I just pause the machine and take out some and put it in the freezer. I think I have gotten nearly 2 quarts out of a full, full batch but defiantly wouldn't do this all the time and also I wouldn't let it go to the full 60 minutes if it starts to get thick as I don't want to overburden the machine. But totally workable if you are needing a larger batch and don't mind a little extra clean-up. I have noticed when making Carob ice cream if I used toasted carob powder vs. light carob powder it makes a whole new tasting experience. I don't need to use any pero to give it a sharp flavor that chocolate can have to mask the carob flavor and it comes out even closer to chocolate ice cream. I have had chocolate eaters eat my ice cream and cannot even tell there is no chocolate in it. :-) One thing my husband likes about this ice cream is that after it has been in the freezer overnight it does firm up even more but never to the point that it is hard to get out like ice cream can do. Hence, probably the reason I have not made gelato yet as that tends to be a harder texture... I will try someday... but maybe I am a bit reluctant because after having ice cream made by the most famous and BEST gelato makers in (Giollitti) don't want to disappoint myself. But I should give it a go though... just to try it out. Though I do realise that your end product whether it be ice cream of gelato a lot of the success of the treat depends on your recipe. So I am still experimenting all the while keeping people happy. Next on the list... some type of waffle maker, not sure if I want to go with a large or small waffle cone maker. Pros of a waffle maker you can essentially make any size you want just use more or less batter. Cons you cannot do as many at a time than with the smaller waffle cone makers. PS. I didn't wait the full 24 hours. I think I started my first batch at 20 hours after opening. ORIGINAL POST So this just arrived today! Yeah! having read EVERY review here on Amazon I decided to purchase this product. Actually I read about 4 pages purchased and then whilst waiting for it to arrive I read the rest of them. Whew for Amazon Prime fast shipping! While we patiently wait the 24 hour period before the machine can be used I have already made up two batches of different kinds of ice creams I have made in the past without a maker. I think I will add a couple of thoughts that I have not read thus far. I downloaded the manual right after I purchased it and before it arrived and read it through to get an idea of what I am looking for recipe ideas. We are vegan so most of them I already know will not apply to me but what they have provided can be gleaned from as far as ratios. Recipes in which the base needs to be brought just to a boil I don't know that I will ever do this as we are not using dairy products, and with the vita-mix if I let it blend long enough it gets piping hot. If this doesn't work I may try to heat my bases. I have made ice cream in the past with the base being garbanzo beans, soy milk, cane sugar, and other flavorings and some lecithin (which is extremely messy so I only make sure to pour it while the blender is going into the vortex and try not to touch anything but the ice cream base with the oil because it is a pain to clean.) This is healthier and less fattening. I KNOW I will be moving more in this direction because a. cheaper b. healthier c. still tastes just as good as any other ice cream. I'd like to even try other grains. I read a review on another web page and the writer mentioned they make their own creamer using 1 cup of soy milk and 1/4 cup margarine. I took that idea and used ev coconut oil. They mentioned they always soften the margarine before use but again kudos to the vita-mix no need for this step. Also some vegan recipes that call for cashews say to soak nuts for x amount of time. But I am thinking since I am making it the day before and it sits already for such a long time post blended I will forgo this step. I am wondering if it is suggested to blend the cashews if someone does not have a high-powered blender. I have had to do this. Also in a pinch and without a high-powered blender I have processed my cashews and nuts in a seed grinder (we don't drink coffee so I call it a seed grinder which is a Hamilton Beach custom coffee grinder with extra large removable basket GREAT for cleaning purposes especially after flax!) I read only once before about Tovolo products! Highly recommend these storage containers for your ice cream to prevent crystal build up (never used it but on other Tovolo reviews they are ranted and raved about to do a good job at this. Also we got the Tilt Up Ice Cream Scoop, this thing is heavy duty... you could almost use it as a weapon its so heavy duty and built to last! As mentioned before but not so commonly... make the plug and get some Xanthan Gum totally worth it. It also can be used in other culinary projects when thickening needs to be had. If you have already invested in a machine like this then go to the top. No sense getting a super great machine to produce mediocre product. Will write more later. 15 hours and counting...

I wanted a good ice cream machine where I don't have to wait around to freeze a tub (because there is a compressor built-in), and because I like Cuisinart designs. This was the one. Yes, I was hesitant about this purchase because of the price, and I didn't know if I would get my money's worth. I've owned it now for six years and have made at least one ice cream a month. That's about 72 uses over six years. — ICE CREAM RECIPES — I use one main book, ‘The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments’, and the Internet, as my sources of recipes. I have other ice cream recipe books but none compare to The Perfect Scoop. They have perfected their recipes and I love eating many of their selections. Over the years I have made many flavors and have whittled it down to select favorites. My personal favorite flavors: • Orange Creamsicle (I literally always have a tub of this. Psst: the secret ingredient is sour cream.) • Matcha Green Tea • Bourbon Brown Sugar — MAKING ICE CREAMS — There have been days where I get into ice cream making moods and I will make 1 or 2 tubs of ice cream in a day, sometimes one right after another. That's how easy this machine is to use. You pour in a mix, let it mix/chill and do its thing, put the finished ice cream in a storage tub, and wash the bowl and accessories for another flavor to mix. — CAUTION — Your ice cream mixture should fill around the halfway point of the mixing bowl; you should not overfill this. Forty-five minutes into mixing and you will notice your ice cream has inflated nearly to the top. If you had filled it all the way to begin with, there would be ice cream pouring out everywhere. Follow your recipes and don't try to double the ingredients. This machine is meant to make no more than 1.5 quarts at a time. Sometimes, after the mixing is done, the mixing bowl will be frozen in the machine. When this happens wait 10-15 minutes for the bowl to thaw a little before you pull it out. Don't force it out and you will prevent any possible damage. — CLEANING — There is the large main unit, a gray circular mixing bowl, two gray plastic mixers (you get two, one for ice cream, and sorbets), a clear lid, and an ice cream paddle. The last three can be washed by hand. The unit itself can be wiped down on the top, sides, and inside the bowl. If you're careful, there should barely be any spills anywhere on the unit. — CONTAINERS — I store all my ice cream in Tovolo Glide-A-Scoop Ice Cream Tubs because they are the perfect long shape for scooping, and narrow in size to store in the freezer, and stackable. If I make gift ice creams, I put them in White Pint Frozen Dessert Containers . They are plain white, but can be hand-decorated with a Sharpie if I'm in the mood. *** TIPS *** • Using a rubber spatula like the Joseph Joseph Elevate Large Spatula to wipe every drop of ice cream mixture from bowls, and out of the mixing bowl; it is a helpful accessory. • Stock up on heavy cream; it takes about 1 to 2 cups of it when making most ice creams. • Ice cream that require eggs will be creamier. Eggs are magic. • The secret ingredient to getting ice cream smooth and not frozen is... alcohol (that matches your flavor); you'll learn this in 'The Perfect Scoop'. • Store ice cream in the freezer for at least 24-36 hours before eating your first scoop; it will be that much creamier. — THE MATH — Over my 72 batches over six years, the price I paid for this machine adds about $3.50 to every 1.5 quarts batch. So if raw ingredients cost me $4-5 (milk, eggs, flavor, cream). I am paying about $7.50-8.50 per 1.5 quarts. 1.5 quarts equals three pints. A pint of ice cream is $4-6 each. So compare $7.50-8.50 to $12-18 for three pints of ice cream and suddenly it's a great deal, especially if you eat ice cream every other day! — SUMMARY — If you love making ice cream and can afford an ice cream maker with a compressor, or if you're a budding dessert chef in training trying out new flavors, then get this. You won't have to wait to pre-freeze any tubs (but you will have to pre-chill some ice cream mixes—which can't be helped), and you can make many tubs of ice cream at any time. Nothing tastes better than knowing your homemade ice cream is made from ingredients of your choosing, and that it's tastier than most of the store-bought stuff. Recommended. *** 10-YEAR UPDATE *** It’s now been ten years since I’ve owned this. I’m updating this review as I’m currently still making ice cream today. Two batches this week. The ice cream maker still works. I make about 2-4 batches a month depending on if it’s cheaper to buy ice cream or to make a custom one we’re craving. The current math is as follows: the standard custard base is $1.50 for six eggs, $3.50 for 2-cups of heavy cream, 25¢ for 1-cup milk, 50¢ for sugar. Then, it’s $1-2 for whatever your favoring component will be. This comes out to about $6.75-$7.75 per 1.5 quart (three pints) of ice cream. This price is in line with our favorite brand, Tillamook. If you pay for three separate pints instead, making your own is definitely cheaper. I still think I made the right choice as I love making ice cream whenever I want. Hopefully this lasts another ten years!

We have never had an ice cream maker but had wanted one for years. I remember years ago visiting family and enjoying some homemade ice cream. The one thing that I had always dreaded was the fact that you needed a bag of ice and rock salt to freeze the ice cream. Never invested in the ice cream maker for this very reason. After self quarantining due to the COVID-19 crisis, our favorite ice cream stands were long longer a viable option. Due to our longing for some good ice cream during the crisis, we decided to pull the trigger and invest in a machine. After some research I found a couple of machines that were self contained and did not require the use of the the dreaded ice and salt. After reading many reviews for multiple manufactures and models we settled on the Cuisinart ICE-100 as our best option. Reviews on Amazon were 4.5+ with approximately 1000 reviews submitted. I did read a number of 2 star reviews (I typically ignore 1 star reviews as being not realistic complaints) and most looked to be years old and in some cases did not seem too concerning. I was leery about the ones that concerned ice cream not freezing in the middle of the batch and also reviews that mentioned loud noises or squealing sounds but I found these same types of reviews with every machine regardless the manufacturer. These reviews did put me off a little and had me second guessing but then I stumbled across on a video review a professional reviewer posted and he mentioned that one thing you needed to do was to ensure that the removable bucket is completely dry, even the gear type teeth on the bottom which can sometimes retain a little water which could potentially freeze and cause some of the issues I had read in the reviews. The second warning I took to heart was to make sure the bucket was completely dry before putting the device away for storage to eliminate the potential for a musty smell developing. With all this in mind we patiently waited for the arrival of the ice cream maker. The manufacturer recommends a 24 hr wait time once the machine arrives to allow the coolant to settle which will allow proper operation. Once this was over, we proceeded to mix the ice cream solution we found and pour it into the machine and start it up. The hardest part of the entire process was now the wait for the machine to finish. I do admit that the volume of the bucket is small but it is plenty big for just the two of us now that our kids are all grown and moved out. Since our immediate family had all been self quarantined for well over a month with really no contact with anyone else, we decided to have them over to celebrate our wedding anniversary and what better way to do that than with fresh homemade ice cream. The machine did a great job and made enough for 4 grown adults and 1 grandchild to partake in. Everyone loved it and have asked a couple of times to come back for more. It is funny that now we have this machine we have become obsessed and have made a couple batches a week of all kinds of flavors and types. It has been fun to experiment and find new recipes that we can both help to prepare. My in-laws loved this machine so much that they had us order a second machine for them and they too have been experimenting. I have waited for 1.5 months to write this review to make sure that the machine works properly. We have been very pleased with this machine. We did have a call from the in-laws after their first use saying the bucket had become frozen in the machine and the beater stopped turning. We needed to remind them they needed to make sure the bucket was completly dry and they should even blow a little air into the little holes on the bottom to make sure the gear mechanism was dry before assembling. One great benefit of having a self contained machine over one of the old fashioned machines with the ice and salt is the fact that we can immediately make multiple batches without waiting. I highly recommend this machine and have found that it runs with no problems if you follow the instructions for operation and take care to keep everything clean and dry. A couple of words of caution is to make sure that the bucket is not too full and that the lid is secured properly We did have a batch of Banana Chocolate chip that we were making that was a little too full and we had to stop the machine mid cycle to remove some of the mixture so it didn’t overrun the sides of the bucket. Secondly, if the lid is not Seated properly it will allow the beater to move a little and you will hear it knocking a little. Stopping the machine and reseating then beater fixed the problem. Lastly there were some reviews about the machine being noisy. We did not find this to be true with our machine. It is not silent operation but I would compare the noise level to that of a kitchen mixer running on the slowest speed which is no problem at all. I would highly recommend this machine as it will bring you plenty of fun and enjoyment as you find and experiment with various recipes.

This is way too soon to give a 5 star review, but if I base my experience on my first batch, 5 stars it is. I decided to play it safe and do the plain ol' simple vanilla recipe provided by Cuisinart. I have never made ice cream before. I did everything according to the recipe and like magic, had a perfect, delicious ice cream. It came out of the machine kind of like a soft-serve and I have put it in the freezer. We'll see how it does later on tonight. The noise issue: After reading the reviews, I made a space for our new machine in our laundry room which is right off the kitchen. I figured I'd be able to shut the door while it was running. Honestly, I don't find this machine terribly noisy! I was expecting far worse based on reviews. But my solution works great and if I choose to make fresh ice cream while company is in the house for dinner, it will not be a nuisance at all. And I anticipate making fresh ice cream for dinner guests a lot! Overfill: The recipe in the Cuisinart booklet was the perfect amount, so I did not have the issue some reviewers described. And I would bet if you follow the instructions and NOT overfill it, it will work just fine. I had no problem with clean-up either. I have dedicated a fresh new toothbrush to use on this machine, just to make sure to get into crevices around the rim of the well. I cannot wait to experiment and concoct some fun flavors. Just invested in "The Perfect Scoop" and it can't arrive quickly enough. Day Two: Today I made a strawberry gelato and was able to cut the sugar content in half (using half sugar and half raw stevia). Perfect!!!! UPDATE: I continue to enjoy this machine and have produced many terrific varieties of gelato, sorbet, sherbert, ice cream .... We no longer purchase ice cream at the supermarket. Once you have fresh, you're hooked! My favorite experiment to date: blackberry-ginger ice cream. I put a bit of ginger (purchased in a squeeze tube in the veggie department)with my fresh puree of berries and it was wonderful!

I have been looking for a good ice cream machine for a while. I ultimately decided on the ICE-100 based on my research. It will hold up to 1.5 quarts which allows you to actually make full quarts of ice cream without overflowing the mixing bowl. From what I was able to determine it is good quality, freezes relatively quickly and allows for continually making batches if so desired. Pro's: Quick Easy to use Easy to clean Just simply works Con's: While I find it well worth the cost, it is costly. Noise - While the noise isn't horrible it's about like running a dishwasher. Not an annoying noise like a blender, but loud enough that you wouldn't want to gather around the ice cream maker and chat if you could help it. Overall I found this to be a great product that is cranking away while I'm writing this review. While it is a new purchase for me I can't say anything about longevity other than to state that it looks and feels like it will last a long time. My first batch of ice cream came out great, I set the timer for 60 minutes, but checked it at 40 minutes and it was already solid, so it may well be freezing around 30 minutes. I am still doing some testing with recipes, but I am happy with the purchase so far, it works great and cleanup is a snap. Would highly recommend this product if you are looking for a good ice cream machine. I took a star away for noise. While noise has to be expected for a machine like this, it sure would be nice if they could tone it down a bit. Again the noise isn't a critical issue for me, but it is the only really noticeable issue I have with this machine. -------- Update 5/26/2013: I have done well over half a dozen quarts of ice cream now without any issues, most of them back to back. Works exactly as described typically taking between 25-35 minutes to freeze depending on the fat content. I have found so far that I enjoy the lower fat content ice creams better, but they tend to have more of an issue with ice crystals. For those that haven't messed with Xanthan Gum I would suggest checking it out. It makes a significant difference in the texture of the ice cream and at the very least is worth experimenting with. Very Simple Vanilla Recipe: 4 cups milk (2%) 1 can (14oz) Eagle Sweetened Condensed Milk 2 teaspoons Vanilla Paste (or extract) This is one of the most simple recipes as most people have milk on hand, and the canned condensed milk and vanilla can store for a very long time, but as it has a low fat content it has some ice crystals. But throw 1/4 teaspoon xanthan gum in there, and it significantly changes the texture making it fluffier and airier but also smoother with fewer (or smaller) ice crystals. You can also easily change the fat content by changing the milk mixture to half and half, or by swapping out some of the milk for heavy whipping cream, but most people don't have this on hand. Another thing I like to do is simply pour juice or another drink (like a sprite for example) into the mixer and let it create a slushee for me in about 10 minutes. A great refreshing drink that can be made out of healthy juice, or easy canned drinks, etc... Since you just want a slushee consistency it's fairly quick at only roughly 10 minutes.

I bought this from Amazon in July 2016. Now 2023. I was curious if still manufactured etc, came to this listing and decided to write a review after all this time. So for those curious - I'm still thrilled with it and it works just as good now as it did on day 1. Once it's brought out - typically in June or early July - it is used minimum once a week. It goes back in the storage tub and into the basement in October. The machine is well used during those months. For instance, I have 4 different kinds of gelato/sorbet in our freezer right now. I made chocolate gelato for a party a few weeks ago and used it 4 times in one day to freeze the amount I prepared. This is a prosumer-grade, mass produced item. Some people will receive lemons. I didn't. Expect that there could be issues after purchase. Don't buy it until you'll use it frequently so you'll have the best chance find out if you have a lemon. Some recommendations: - Be aware of the needs of the compressor: leave plenty of room on the sides for the compressor to pull in air and push out the heat - like 4-5 inches at least on both sides. If the compressor fails from being too taxed, it's over. Treat it with care. I also find that if you have ceiling fans in the kitchen, run them keep air circulating and getting that warmer air away from the unit. - Don't put the unit in direct sunlight - you are working against the compressor and also will make freezing take longer for your ice cream and the results will suffer. - Prechill the empty freezing container and dasher IN THE UNIT for 15 minutes prior to pouring in your frozen treat. This will ensure that the compressor is running well and the container is about as cold as it will get. The faster your ice cream/gelato/sorbet freezes, the better the outcome. - Do not blame the ICE-100 for poor results if it is chilling and stirring properly. This is just a freezing machine - it is not a designer of recipes. Ice cream and other frozen treats are a lot of science. That said, if you prechill your ice cream base overnight, prechill the empty container and dasher in the unit and let it run for 15 minutes before pouring in your stuff, you'll get good results that taste good and you'll be happy to serve to others. We at home cannot freeze our recipes as quickly as the pros. To get pro-like results, you have to work at it because the temperatures achieved and the power of our equipment cannot match pro grade- we have to compensate in other ways. - Hand wash the aluminum freezing container immediately after use. Do NOT leave it soaking in water for long periods of time. Water can get caught in the bottom of the container between the plastic piece that holds the spindle for the dasher. Wash it with dish soap and scrub, rinse, and leave to dry. Once dry, hold the container up to bright light and look in the inside of the container. You'll see a triangle-like channel in the white plastic. That's where water can get in. If it does, you need to unscrew the bottom panel and let it dry out. Otherwise...ewww...it will mold. So, if you HAND WASH the container immediately and put it on the rack to dry, etc. You'll be ok. But if you make a mistake, or if water gets in there anyhow, you can see it when you hold the empty, clean container up to bright light. Shake it and see if you see any water. It will be obvious. - Please don't get frustrated this takes up so much space and is heavy...measure beforehand and see. It is a MONSTER, but if you like making frozen treats it is so wonderful to make something that same day. Especially sorbets with frozen fruit - with a good blender, frozen strawberry-lemon sorbet is done and in freezer to harden, start to finish, in less than an hour. You are making counter space and paying for that freedom and to make multiple batches in succession. Otherwise, get one of the frozen canister ones. I started with those and had the same one for years until I splurged for this one because I wanted to use the freezer space that the canister took up for the ice cream! The frozen canister ones are great, too. - Be prepared, this is kinda loud. It isn't a vacuum cleaner loud, not a blender on high power loud, but loud. That compressor is working hard to freeze your wonderful ice cream. - Invest in some good books with solid tested recipes. My favorites are "Hello My Name Is Ice Cream" and "The Perfect Scoop". I hope this help you decide if this is the right option for your frozen treat freezing. Our family and friends benefit from this bulky, loud, but highly functional machine!

I had always wanted an ice cream maker with a compressor as we make a lot of ice cream but only can do so through the hot summer months. Neither of us likes store bought ice cream and, too, it's gotten so expensive. Upon much research and also watching Ree Drummond (Pioneer Woman) use this model, I decided to gift myself with it. Best decision I could have made! I read the instructions twice just to make sure of what I was doing and mixed up my first batch of ice cream from the included booklet. My husband wanted fresh raspberry so this is the one I made first. It was delicious. The only thing I could have done any better was to really crush up the raspberries better. I only mashed them a little thinking they would break up on their own as raspberries are so fragile. They didn't break apart in the mixer enough but it was really good anyway. The bowl and paddle are very simple to get ready and the lid is easy to lock in. It even has a little door that can be opened to add nuts, etc. in the last five minutes of freezing. The really BIG rule is to not put in too much mix. If you do, as it freezes, it will go over the rim of the basket and then you will really have a mess. But the nice thing about the maker is that after a batch is done, wait 10 minutes and then you can make another batch. This you can do all day long if you choose. A recipe from the booklet makes just the right amount for the freezer. But in saying that, if you are a big ice cream eater or have very many people to serve then you will need to make more than one batch. As there are only two of us, this is the perfect amount to make as it last several days, depending how big a bowl my husband gets. I've made several ice creams, vanilla, chocolate (delicious) black walnut, butter pecan and several vanillas with the addition of items toward the end. One of my really favorite things to make are the sorbets. If the fruit is really ripe and sweet, much less sugar can be used in the recipe. Strawberry sorbet is my favorite. Unbelievably fresh tasting. And frozen fruit can be purchased all year around which are much better than the insipid fruits I'm able to purchase out of season. The machine freezes the contents pretty firmly and even has a 10 minute cycle at the end of the churning cycle to keep on chilling. The machine will shut off the churn cycle when it can go no further and then go to the chill cycle, beeping to tell you what is happening. Cuisinart has thought of everything in their design and produced a superior product here. A few hints: always have your mix well chilled before putting into the machine. I even set the mixing bowl in the freezer for twenty minutes before putting in the machine. Thoroughly chill the storage container to have it ready to put the finished ice cream. There's not much melting doing it this way. Have a small silicone spatula handy to scrape out the finished ice cream from the machine bowl. This gets all the ice cream out and the silicone is non scratch. You do not want to scratch the machine's bowl because it would damage the Teflon coating. And last but not least, just take an extra minute and hand wash the bowl, paddles and lid. So much gentler on everything. I found out that the Cuisinart does not churn in as much air as a White Mountain or similar out door maker does which makes the frozen product freeze harder. No problem though, just let it sit out of the freezer for a minute or two or microwave the container for 7 or 8 seconds to thaw it up a bit. Also, I noticed that several reviewers complained about how loud the machine is when churning. We haven't been bothered by it as it's quieter than our dishwasher...hmm...maybe I need a new dishwasher????? Well, now on to many trials and experiments with different recipes...can't wait.

Loving the ICE-100 compressor ice cream maker I think this is an amazing ice cream maker. I am able to make SUPERB ice cream and sorbets, better than any store (to my taste). So far, I’ve made my favorite dark chocolate ice cream, a favorite coffee ice cream, and an intense & creamy grapefruit sorbet, and a very interesting strawberry ice cream (from Jenni’s cook book). There are some things to learn about making a great ice cream. Buy this if you LIKE to learn and experiment! There are lots of advantages to having a compressor! I never had room in my freezer for the “freeze 24hr ahead bowls”, and didn’t want to plan 24 hours ahead, but there’s lots more! You can do several flavors in a session, or in a day. You can re-do some things, like a sorbet, if it turns out you want to adjust something. You can pre-chill the unit 5-7 minutes to get fast churning. Since cleanup is one of the hurdles, why not make 2-3 flavors in a row, and then do the clean up. A few of the common concerns:  Want SMOOTH ice cream, without crystals? I’m not having a problem with crystals, but I am just making half batches, or even smaller, so they freeze SUPER fast & no crystals, like 15-20 minutes. My mix was cold in fridge, and humidity is low in the air conditioned house. (High humidity> sweat on iced tea glasses & ice cream). I’m not seeing the need for cornstarch and pectin, but those can also absorb any excess water and enhance smoothness.  Keeping the machine clean: Since I read the reviews, I’m being extra careful not to drip any ice cream into the tiny gaps around the tub. Wipe any drips up immediately. It takes a bit of practice to get the ice cream out and not spill any around the edges. Clean up is easier than a juicer!  Is making ice cream to complex? No, but I did have to read some recipes a few times to get the hang of this “tempering the egg yokes” and “making smooth custard”. My wife’s high quality stainless cooking pots with heavy bottoms are perfect! And you’ll want a fast thermometer. And for sorbets, it turns out you sort of need the sugar content between 20-30% to get a smooth sorbet. Once you know what to google, there’s lots of tricks, like the floating egg test for sorbets.  Does it make it into hard ice cream? We have toured ice cream factories, and all ice cream is initially churned to a soft serve like consistency, and then put in the freezer to get harder. The churning makes it smooth and puts the right amount of air in, and the freezer makes it hard. Same with this. Are the recipes exact? I can't help experiment, and everything is coming out very delicious. I like to compare a couple recipes for a certain flavor, get ideas, and finalize my experiment. Like I'm reducing egg yokes, shifting the liquids a bit to less cream and more milk, and reducing sugar. (Good ingredients matter, like a nice non alkalized cocoa powder from Whole foods) I seem to have learned a lot of the essentials by scanning these books: The Perfect Scoop, Sweet Cream & Sugar Cones by some folks in San Fran that run a gelato shop, and Jenni’s recipe book (She runs lots of ice cream stores). And google anything you are not sure about! Have fun.

The machine does not turn on. Attaching video for your reference. Kindly replace or refund the amount. After waiting for such a long it’s such a disappointment and we are in huge loss

Funciona muy bien ! El helado y gelato quedan deliciosos , es muy rápida, fácil y práctica Muy recomendable

貝印DL-0272、ハイアールアイスデリJL-ICM720Aを使ってきましたが、固まらない、時間がかかる、冷却に時間がかかりアイスがシャリシャリなど、なかなか良いアイスができませんでした。 この商品は冷凍能力が高いので、材料を冷やしておけば30分程度で、余熱をとっただけの生暖かい材料からでも40-60分あれば固まります。 思い立ったらすぐにアイスが食べられますので、とても良いです。また、急冷しますので、なめらかなアイスが食べられます。 あまりにおいしすぎ、アイスクリームを作る機会が大幅に増えました。 出来上がりは柔らかめですので、すぐに食べるには丁度良いですが、固いアイスが好きな方は、冷凍庫に入れると良いと思います。 アイスが固まり始めると、攪拌羽根の周りにアイスが絡みつくため、壁面との接触面積が減り、それ以上冷却が進まなくなります。 とても良い商品ですが、強いて言えば結構な量のアイスが攪拌羽根のまわりに付着して、取り出しにくい事が難点です。 3P電源コンセントですので、一般的なコンセントで使用する場合は3P／2P変換アダプタが必要です。 昇圧する場合、本製品の消費電力は400-600Wですので、対応する容量のアップトランスが必要です。 「この商品を買った人はこんな商品も買っています」に表示されるアップトランスには定格容量が少ないものがありますので、ご注意下さい。 私は100V（実測98V）コンセントのままで使っていますが、全く問題ありません。 1Lの牛乳に砂糖70gを入れて半量になるまで煮詰め、バニラエッセンスを入れるだけで おいしいアイスができます。子供がパクパク食べるので、あっという間になくなってしまいます。

思ったより早くアイスができます。 もう少し容量がほしいです。 業務用ではないんで十分かな

Una palabra ¡Excelente!