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| Product Reviews from Amazon.com (Rating System 1 to 5) |
| Review | Rating | Last Updated | Easy and Reliable
I've had this appliance for 6 weeks and have had excellent results, making 5 batches so far. Depending on the recipe you use, you only have to mix the ingredients, pour it in the freezing chamber and turn it on. That's it. It also cleans up very easily. I've read the reviews of those who have not had such good luck. I think either their particular unit was defective, the freezing chamber was not cold enough or they used a cooked recipe and the mix had not cooled sufficiently. The freezing chamber contains a sealed reservoir of liquid which, when sufficiently frozen, eliminates the need for the ice and salt used in typical ice cream makers. The liquid must be frozen solid for the unit to work as advertised. Also, some recipes require the mix to be cooked on the stovetop, then chilled for at least 8 hours. If a cooked mix isn't cooled sufficiently, it won't make good ice cream either. I've used cooked and mix-and-pour recipes with equal results. I didn't give it 5 stars because the capacity is too small. | 4 | 785 days ago | You scream, I scream, we all scream, for ice cream!
This small and simple machine, does just what it says it does: It makes simple ice cream. I have left the container in the fridge, since the day I got it. Anytime the hankering hits, I can have a frozen dessert in 30 minutes. I have made ice cream, fruit ices and gellato. I have had good luck making sugar free and fat free desserts as well, by adding a little alchohol to slow down the freezing and formation of ice crystals. It is a cute, cheap, little ice cream maker that delivers well for the investment. | 4 | 785 days ago | More like ice-soup
I expected more from cuisinart. I followed the instructions and used the recipe that came with the unit and it never became more than ice-soup. I am taking this back to Williams-Sanoma and will start looking for one that actually makes ice-cream. | 1 | 785 days ago | Pretty Solid
This design was given to me as a gift, replacing a Krups La Glaciere that had worked well for a few years before the coolant began leaking into the freezing chamber. In terms of freezing and mixing ability - the only real differences between ice cream makers at this low-end level - the Cuisinart works very well. In fact, it seems to hold its temperature longer than the Krups model, perhaps due to the extra bit of insulation afforded by "freezing chamber in bucket" design. Also, for those familiar with the Krups, the Cuisinart actually rotates the bucket rather than the dasher; odd at first, but it works fine, and allows for faster assembling of the component parts when you're starting the freezing process. The only (minor) complaint I have is that, if you are making a sizable batch, the ice cream frequently starts to pour over the top of the dasher as it expands, even if you follow the instructions for how high the freezing chamber should be filled. It doesn't spill out of the unit, however, and the freezing process doesn't seem to be significantly disturbed. In short - the Cuisinart is worth the buy, and will produce ice cream that's as good as your recipe allows. | 4 | 785 days ago | quality but low price
for the price i paid ($49.95) at williams sonoma this unit cant be beat, especially when they threw in an extra freezer bowl for free! i felt it was such a tremendous value that i splurged on a high quality oxa ice cream scoop and williams sonoma ice cream book then went out and purchased the ben & jerry's ice cream book (which i am quite impressed with) too. this ice cream maker does a pretty decent job of creating home made ice cream which tastes excellent. in order to reduce the dairy and fat, i replaced all instances where milk is called for in the ben & jerry's book with soy milk (organic 365 original flavor soy milk from whole foods market) and it tastes as good if not better than regular milk with a similar texture to boot whether served immediately or frozen). i experimented and tried using splenda instead of sugar and the ice cream tasted good coming out of the mixer (not having been frozen), however, if frozen the ice cream developed the texture of ice. i literally had to use an ice pick to scoop ("chip") it out. needless to say, unless you plan on eating the ice cream right away, splenda will not work. i asked a co-worker who is attending cooking school why this happened and he said sugar (the real thing) is required for ease of separation of the ice cream particles which made sense. the only drawback is that the firmness of ice cream once done mixing is inconsistent. sometimes its a nice softserve and at other times it has the consistency of a not so thick shake. i found however that this has to do with the room temperature. its best to make ice cream when the room is not so warm (in the evening) or shut off all the lights and close the curtains to prevent light and heat from reaching the unit. | 4 | 785 days ago |
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