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71 of 73 people found the following review helpful
on October 13, 2010
I've had one of these Cuisinart Freezers for a few years, and bought a second one on sale- having two is great, and here is why. With two (or even a second freezer can) you can split the recipe in half and process it in two smaller batches which will get more air into it and increase the volume while making ice cream with a finer texture. As I often use Liqueur for flavoring, the alcohol can impair freezing because it can lower the freezing point too much to be frozen by a single can's capacity to freeze. Using two freezer cans helps avoid this by lowering the volume being frozen at one time. The expense might be a problem, but you may be able to find another one on sale.

How you make your base affects the final product, (well duh!) An egg custard helps give a richer taste and better texture, especially if you are avoiding or limiting cream. A good custard recipe seems to work fine as long as it is well chilled before freezing. If you are lazy like I am, you can speed things up by making your base with an instant pudding mix. Just mix it well together before freezing. I sometimes use one and a half mixes for more richness. Be sure to add some vanilla as the mixes are rather weakly flavored. I make my own Vanilla (I get a pound of beans on the internet fairly reasonably. I split 22-24 beans and put them in a bottle of good Vodka for six months, You can also split and scrape the vanilla bean's seeds out and put them in the base. They are very tiny, and are the specks in good "French vanilla" ice cream. With the mixes you can add a bit of extra milk to bring the volume up to standard recipe size. I seldom use cream on doctor's orders.

As for flavors:
Rusty Nail is a favorite! Just add about 3/4 to 1 oz each of Drambuie and a not too peaty Scotch, together with some good vanilla and Wowzer. Made with butterscoth pudding it is even better.

Cinnamon (Goldschlager) and vanilla is also good, and makes a great mate to warm apple crisp. 3/4-1 oz each of Goldschlager and real vanilla.

Raspberry Ice cream is great. Use a a cup or two of Raspberries, crushed and mixed with a cup of sugar, a splash of vanilla and the juice and zest of a lemon. Mix this well and add to the base. The vanilla and lemon make this great.

Lemon Ice cream can be made with the juice and zest of a lemon,or two if they are small, an oz of Lemoncello liqueur and 1/2 oz of Vanilla added to the base.

You can experiment with lots of flavors and I find the liqueur aisle in the friendly neighborhood Liquor store, very inspirational - the ice creams above are not very intoxicating, but if you are worried, I suppose you could add the liqueurs to hot custards as they are cooked to evaporate most of the alcohol, but where is the fun in that? A little alcohol also serves to keep lower fat ice creams from becoming too hard, as does the pudding mixes or custards.

Have fun.
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31 of 32 people found the following review helpful
on March 25, 2010
First ice cream maker purchased. Had done some research on them. This machine was the right choice - easy to use, durable, convenient and easy to clean. My teenagers love the ice cream and actually enjoy experimenting with the recipes. No issues what so ever. It was a great choice.
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2 of 2 people found the following review helpful
When I decided to buy an ice cream maker, I did a lot of research and talked to a few people in kitchen stores. In the end, I settled on this Cuisinart as a good combination of cost, volume of ice cream produced, convenience, and ease of use. Naturally, as soon as it arrived, I had to refrigerate the bowl and produce a remarkably good quantity of vanilla ice cream with mint chips. Yummy!

I was looking for a unit that would allow me to make sorbet, as well as ice cream, and that had minimal moving parts to worry about. This unit is great on both aspects. I keep the bowl in the freezer most of the time. To make ice cream, you simply put all the ingredients into the bowl, put it in the unit with the lid (which contains stirring paddles), and turn it on. The bowl does the turning, not the paddles, and you can see the process clearly through the clear lid (fun for the kids and adults!). It makes enough for several bowls of ice cream or sorbet, and I found I can vary the amounts of ingredients to suit my needs.

As part of the order, I also picked up a few recipe books for ice cream makers, and have been experimenting. Once you get used to the units and precise measurements, it's easy to create really good, custom flavours of ice cream, sorbet, and frozen yoghurt. I've made some really interesting mixes (and a few I wouldn't want to repeat). Cleanup is simple: a rinse of the bowl, stirrer assemble and lid, and you're done. I haven't tried the dishwasher and would not want to put the bowl in, but I suppose some will.

Overall this Cusinart has performed solidly for me for the last three months and quite a bit of experimentation. As long as the bowl is cold and the ingredients are carefully mixed, you'll get some lovely product from the mixer. Is it easier than picking up a gallon premade at the supermarket? No. Is it cheaper than that supermarket gallon? No. Is it more fun to make custom flavours and know YOU made the treat? Yup!
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13 of 15 people found the following review helpful
on November 6, 2012
This machine works exactly as it should. I purchased it 7 or 8 months ago as a birthday gift for my husband along with the book The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. We have used it endlessly all Spring, Summer and Fall (at least once a week). Like other reviewers we keep the bowl in the freezer at all times and it has made making ice cream very convenient. Another tip we got from David Lebovitz: turn the machine on right before pouring the mixture in.

The instruction manual recommends letting the bowl freeze for 24 hours before making ice cream. I would suggest shaking the bowl to make sure the liquid inside is completely frozen as well. The first time we used it we were freezing the bowl in a fairly old freezer and the ice cream did not machine well due to the bowl not being completely frozen. We have not had this problem since (with a newer fridge/freezer).

The machine is very simple to use and a great activity to do with kids. Ice cream is not healthy but making it yourself gives you the ability to choose the ingredients and see exactly what is going into it. If you read the ingredients on ice cream packages in stores you likely will not recognize most of them. When we eat ice cream that we've made at home we generally will only eat one small scoop rather than the large bowl we would tend towards in store bought ice cream.

If you decide to buy this machine I would highly recommend getting a very good accompanying recipe book such as the Perfect Scoop. We have made several of the recipes in this book and having really good instruction, tips and recipes has made all of the difference. If we had of stuck only with the recipes provided in the manual I doubt we would have kept up our ice cream making habit/tradition all year. Don't forget - this machine works perfectly but your ice cream will only be as good as the ingredients you put into it!
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2 of 2 people found the following review helpful
on May 16, 2014
It's very easy and uncomplicated to put together and use. I was so anxious to use make my first batch, that I did not let the barrel freeze enough and struggled (buttered pecan) because it would not freeze. I probably let it freeze for about 6 hours. It should be in the freezer for at least 24 hours to get the optimum temp. The second batch (homemade strawberry) was so successful. The recipe booklet is very good and gives lots of good choices. I like that my ice cream is all natural with no "unknown" additives.
I leave the barrel in the freezer all the time so I can make dessert at any given day.
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1 of 1 people found the following review helpful
on August 21, 2014
I bought this over a year ago because I wanted to figure out how to make dairy-free ice cream. I'm not vegan, but we have milk allergies in our household and some of us really miss ice cream style products. It took me a while to come up with a decent recipe... Like a year, basically. But that is beside the point.

The point is, it really is an excellent machine. The way it works is that you put the inner tub into your freezer for something like 18 hours, until it's good and frozen. Then you pour your chilled ice cream mix into the tub. Put the turning arm in, put the lid on, and turn it on. After about 30 minutes, you have ice cream, or ice cream style product in my case.

At first I couldn't make it work properly and I was somewhat disappointed with results. What I learned was that it is not good enough to just put the machine in the freezer part of your fridge. Most likely it will not be cold enough. A stand alone deep freeze will most likely be in order to chill the tub sufficiently. Otherwise you'll just make really cold pudding.

I've had this for a year, so I can say that it has stood up to quite a lot of use without any breakdowns or problems. I'm really happy with this particular appliance.
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3 of 3 people found the following review helpful
on January 11, 2012
love it love it love it. The ice cream is incredible. It couldn't be simpler or better. Buy it, it's one of those purchases you'll be so happy you made.
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1 of 1 people found the following review helpful
on June 24, 2013
Better technology with the Cuisinart model and faster too. My last ice cream maker did not work out well. It's been years between makers and I have forgotten the brand. Their customer service dept. was great though and helpful too. Sent me a new bowl as it was leaking. Also the blade rotated and not the bowl which is another improved feature with this brand. This model has a nice large capacity bowl. I improvised right away and used only home milk adding some liquid coconut oil to make it more creamy and a strawberry puree at the end. It froze up fine but was slightly softer than expected and I attribute this to my own ingredients. I used all organic ingredients and the flavor was out of this world with fewer calories. Delicious and healthy too.
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2 of 2 people found the following review helpful
on June 28, 2012
So far I have only used the Pure Indulgence a few times but let me tell you it is a great device. Simple to use and easy to maintain.

The recipes that came with it are easy to follow and I look foreword to experimenting with different flavors.

All in all an excellent device for the novice.
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6 of 7 people found the following review helpful
on January 9, 2011
My daughter and I eat low carb which means making ice cream with real cream or whipping cream. Our very first batch of ice cream we found an easy recipe thru youtube. 2 cups of whipping cream, 1 tsp vanilla, sweetened, defrosted strawberries. (We used just under 1/2 c of Splenda and approx. 1 1/2 lbs of chopped strawberries.) It only took around 15 minutes and it was done!! We couldn't believe how great it tasted and the consistency was just right! We sealed the leftovers in a plastic container and it did get too hard the next day. We just let the ice cream sit out for abit. Great ice cream maker!! The only negative thing to say is that it is loud when in use. We now can enjoy fresh ice cream and stick to our eating plan!! Worth every penny!!
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