Cuisinart ICE30BC 2-Quart Silver Ice Cream Maker - Perfect for Homemade Gelato, Sorbet & Frozen Yogurt - Ideal for Parties, Family Gatherings & Summer Treats

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.As the title says, I never write reviews but had to chime in on this Cuisinart ice cream machine. Ive owned this thing for just over a decade and have made countless batches of ice cream in it and it is awesome. Some tips for success…chill your ice cream base in the fridge until it’s as cold as the fridge. I often make it the night before I’m going to churn. Having the mixture as cold as possible will shorten the churn time.If you plan on making a few batches at a time on a regular basis, consider buying an extra freezer bowl to have in rotation.When churning, the mixture on the bottom and on the sides of the inside of the freezer bowl will freeze solid, as others have mentioned. I scrape it out easily w a regular metal tablespoon after I’ve put the churned ice cream into a container for the freezer. You can add these ‘scrapes, to the rest of the ice cream, but it will have a different texture but it’s equally as delicious. Honestly most of the scrapes usually get gobbled up by someone in the fam I have taste my latest concoction and they never even make it into the container!The freezer bowl must be rock solid frozen.If your mixture wont churn fully after 30 minutes, either the bowl isn’t frozen enough, or your mixture wasn’t cold enough. Or both. Don’t throw it out! This has happened to me a few times and I’ve simply put the base back in the fridge to chill more and the bowl back into the freezer. If your house is quite warm, it can occasionally be an issue so during the summer it’s critical that the bowl and the base are as cold as possible. This is when I make the base the night before for churning first thing in the morning before the heat of the day. When all systems are go (solid frozen bowl, very cold ice cream base, house not too hot), it shouldn’t take more than 20 minutes to churn the ice cream to max capacity, which is a soft serve texture. No home ice cream makers churn out ready to eat, hard ice cream. They all churn it into a lovely soft serve texture which you can enjoy immediately, or you can harden it in the freezer.Last tip- Get The Perfect Scoop book by David Lebowitz. It’s a great explainer on the science of ice cream making and his recipe’s are fantastic. His ginger ice cream recipe is my favorite. You can add a half teaspoon of salt for Salted Ginger ice cream. So incredibly delicious!Great unit. Makes great ice cream in ~ 20-25 minutes. I found that for best results it is best to cool your ice cream base in the fridge for at least 8 hours (overnight). Let the canister freeze in the back for at least 48 hours. In my fridge at -19C 24 hours wasn’t enough. The base would not turn into ice cream. You may also want to wrap the canister inside a plastic bag to reduce ice build up inside the canister. Let the ice cream sit at room temperature for 10 minutes before eating it. (Applies to store bought as well). Let the canister defrost completely at room temperature before washing it. Wipe it dry with a towel. (don't leave it wet to air dry)Great for my needs. I make ice cream once/month. If you make ice cream more often, need to make different batches at the same time or you have a large household then you may want to get a unit that has a compressor.Pros- Great final product with great texture- Easy to operate- Inexpensive- Great recipes booklet included.- You can make up to 2 quarts (that is a lot of ice cream for 1 person or a small household)Cons- Bulky- it makes noise while churning. Doesn't bother me (I set a phone timer and come back when ice cream is almost ready anyway) but be aware- You can only make one batch at a time- Requires prep (freezing the canister)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。First time making ice cream at home- fantastic!!!! The machine is excellent, easy to use, just do everything correctly, like in the instructions. The machine bowl has to be frozen over night. Make sure to keep it upright for a little bit after it arrives and before sticking it in the freezer, so that the liquid inside the bowl walls has time to settle evenly, then freeze it. All the ingredients should be very cold. Best to make the ice cream mixture a day before and put it in the fridge to cool. The container that you’ll be transferring the ice cream to should also be frozen ahead of time. The homemade ice cream has no stabilizers, so it melts fast. Ice cream comes out as soft serve but once in the freezer, turns hard. I add some ( or a lot ) alcohol, then it’s always easy to scoop. Try the roasted honey and fig ice cream - it’s my favourite!buying the Cuisinart ICE-30Bc from U.K , the electric current is supposed to be 220 volts. to my shock and surprise, i received the unit and plugged it in Jordan and it burned because the electric current requirement on the bottom of the unit says 110 volts .this is unusual to sell electric run units in the U.K. with 110 volts electric requirement. now i am trying to repair the unit in Jordan on my own expense and i blame this on you.I prefer to make my own sugar-free ice cream and this is a great tool. It's not that noisy and the bucket holds a good amount. I keep the bucket in a bag in the freezer all the time so I'm ready to make another batch of ice cream.荷物を受け取って時点で嫌な予感がしました。すでに箱がつぶれていて、中でガラガラ音がしました。外箱・商品箱・アイスクリームメーカーの順番で梱包されていたが緩衝材となるものが無く、隙間が多いいので箱が潰れていたのだと考えられます。肝心の商品は プラスチックフタが割れていて、摩耗した痕跡が四方にありました。ベース部分の部品は上下で剥離していて怖くて電気を通電する気にはなりません。即時メールにて状況を伝えるようにしましたが連絡ありません。星はゼロです