Cuisinart ICE-50BCC Supreme(TM) Commercial Quality Ice Cream Maker

Like another reviewer, I was happy to see a compressor machine available for a reasonable price. I'd owned a smaller machine with a bowl that was placed in the freezer, but the ice cream wasn't as creamy as I wanted and the results varied dramatically from batch to batch.

Armed with a gift certificate (plus quite a bit more), I ordered this machine. For the fourth of July, I made 3 flavors for a party (vanilla, chocolate, & stawberry--I went with the basics), making the bases for each the night before. The next morning, I froze all three ice creams in less than two hours. With a compressor machine, it's easy to make multiple batches one after the other. And the ice cream was a hit at the party, too.

Some tips:

1. The first batch I made was a simple recipe from the instructions which contained no eggs. While it turned out OK, it couldn't compare with custard-based ice creams that include egg yolks. The custard bases consistently result in smoother, creamier, and richer ice cream.

2. Try to make the ice cream base the night before you'll be freezing it (especially custard bases). It allows the flavors to blend and ensures the base is cold. A cold base will freeze more rapidly and is less likely to develop ice crystals.

3. When making chocolate ice cream, using quality chocolate rather than cocoa gives a richer flavor.

4. It's much easier to make ice cream when there's no need to have lots of ice and rock salt or remember to pre-freeze bowl wich may or may not fit in the freezer.

5. It also can freeze sorbets and sherberts and make slushies for the kids. I suppose you could make frozen drinks with it, but I'll stick to the blender for those.

I'm very happy with it so far. It seems well made, produces great ice cream, and has a larger capacity than many other compressor units. While I expect to usually make a half-batch at a time, the 1 1/2 quart capacity plus the ability to quickly freeze multiple batches is great for those times when you need lots of ice cream.

The only ice cream maker I used prior to this was an italian gelato machine. That device required the work bowl to be frozen for several hours prior to making ice cream AND the use of alcohol to assist in the transfer of cold from the compressor to the work bowl.

This machine from Cuisinart eliminates the need for both. This is accomplished by finely manufacturing the components so that the work bowl fits VERY snugly in to the device. The result - much easier setup with less mess.

A batch usually takes 35-40 minutes, assuming you have allowed the mix to reach room temperature before adding it to the machine. Add 10 minutes if you are adding a warm mix.

You will still need to place the ice cream in your freezer for 20-30 minutes to get the right texture. That's common with most home machines so don't look at this as a fault of this machine.

Because you do not need to pre-freeze the bowl, you can make batch after batch of ice cream. We have made 5 consecutive batches (for a party) in under 5 hours without any problems.

One star is deducted for the amount of noise this machine generates. We have taken to putting it in our bedroom while it does its work. We were not able to speak with other people at a normal volume when this machine it in the same room.

The recipes in the included recipe book are ok - not great. I would recommend picking up a recipe book - perhaps Ben & Jerry's - when you buy this machine.

I'm pleased with my purchase of the ICE-50BC. It think the noise issue must be related to a certain run of machines. Mine is no more noisy than any other countertop appliance in my kitchen. It's certainly less noisy than a blender.

Based on reading through some of the other reviews, I think people have unrealistic expectations of a home ice cream freezer. The Cuisinart unit freezes just as hard as the hand crank buckets we used as a kid. And it works just like the 2 frozen tub units it replaced (the ones where you have to store the tub in the freezer before use).

If you're looking for ice cream that's as hard as what you get from the store, you'll have to take it out of your machine and store it in the freezer overnight... just like it sat in the freezer for a couple days at the store.

Don't forget to chill your ingredients BEFORE freezing them. I get perfectly textured soft-serve ice cream from chilled ingredients in 20 minutes from a completely room temperature machine.

And I break the usage rules by ignoring the filling instructions. I put the paddle in, then pour in my mix, then assemble the arm and lid, and only then connect the arm - which sets the lid at the same time. Set the timer to 20-30 minutes and walk away. Much easier than Cuisinart's own instructions.

BTW... my favorite use has nothing to do with ice cream. I take store bought limeaid (usually a brand called Simply Limeaid) or other juice product, add a little kick (wine, spirits, etc.) and let it freeze into a nice Friday night slushie. :) For that use alone, the machine pays for itself. Can anyone say "frozen margarita"?

I do wish the arm had a more positive attachment. It needs a more firm connection method than just general pressure. Cuisinart should have made some kind of positive locking mechanism for it like they have on their food processors. But... I understand the design. It's made to pop loose when the paddle can't turn. That helps prevent paddle breakage and motor burnout. Maybe a smart engineer will come up with a more sturdy after-market arm and paddle for those who want to freeze thick/dense mixtures.