Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by umsami "amazon-junkie since 1996" : Simple to Use! Fabulous Results!

I ordered the Cuisinart Ice Cream maker after reading all of the reviews on Amazon and it is one of the best purchases I have ever made. To be honest, I thought that making home-made ice cream would be just too difficult, but with the Cuisinart, I've made it three times in the past week. You simple mix-up the ingredients, chill, and then pour into the pre-frozen bowl. Perfect every time. I highly recommend the book, "Gelato! : Italian Ice Cream, Sorbetti & Granite" by Pamela Sheldon Johns as a great add-on. I ordered the book with the hope of being able to duplicate the Stracciatella(?) Gelato I had while on vacation in Italy. The recipe was simple (heavy cream, milk, sugar, vanilla, and shaved chocolate) and the results were fabulous. This machine would make a great gift as well!

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by Mike F : make your own premium ice cream

I picked this up at the start of summer. i've made quite a few batches of ice cream. My favorites come from the Ben & Jerry cook book. There are a lot of benefits from making your own ice cream. it's cheaper. It's rewarding. It's healthier too. Even if you make the most decadent ice creams, you're still using all natural ingredients with no preservatives.

There are some tricks to this machine that greatly help performance.

#1 Make sure the bowl is frozen. Leave it overnight. Shake it and if anything sloshes, it's not ready.

#2 Chill all ingredients. Even if the ingredients just came from the fridge, put the batter back in. I test my batter to make sure it's 35-38 degrees before starting. This will make the freezing process more gradual, which means the ice crystals will be smaller. Small crystals mean a smoother texture.

#3 I let the machine work until there's little or no movement in the ice cream. This depends on how much you've got in the machine, but my recipes make the ice cream expand up above the lip of the container. When ice cream forms over the paddle and doesn't get folded back in, that's when I turn it off.

#4 Let it firm up in the freezer for 4-6 hours. IT WILL BE SOFT, maybe even runny, out of the machine. I try to avoid runny, so next time either let the machine run longer or your kitchen may be too warm. Why is runny bad? Runny is liquid and you want to try and keep air in the ice cream, so the firmer it is going in, the better. Get it in the freezer fast. Also resist the urge to pack the ice cream down, with either a utensil or by dropping it on the counter. A smooth surface may look nice, but you want to keep air in the ice cream. The air is what makes it easy to scoop and gives it a good texture.

#5 Put the bowl in a plastic bag while in freezer. This keep the frost out and improves taste. Make sure it's completely dry before going back in the freezer.

#6 I'd also recommend going all out and using rich cream batters. These have the least water and will have the best texture. I'd prefer one scoop of really good ice cream to 4 of a crappy sorbet.

#7 Add solid stuff near the end. Wait until the last 1/2 of freezing to add your berries, chips, etc. This will help to evenly distribute stuff throughout the mixture. I like to make strawberry, so I mash my berries, drizzle in the juice, then put the mush in during the last 1/2 of the cycle.

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by webgrunt : Read This if yours only makes ice cream "soup"

The first several times I used this product, it didn't seem to work--the ice cream never really froze, it just turned into a very cold soupy sludge. I had checked all the obvious things--made sure the bowl was completely frozen, made sure my ingredients were well-chilled, didn't overload it and let it run the recommended amount of time. I was going to return it, but thanks to all the positive reviews here, I thought maybe there was something I was doing wrong.

There was.

For flavoring, I was always using a certain artificial vanilla flavor that I like. And because I like it, I use a lot of it. One of the main ingredients of this flavoring is propylene glycol. If any of you who read this are chemistry buffs, I'll bet you're laughing now. Propylene glycol is often used in food flavorings and colorings, but also is used as antifreeze when a non-toxic antifreeze is required. So I was pouring in a good deal of edible antifreeze with my ingredients--next time I'll just use chocolate or something!

So, if you're having trouble getting your ice cream to freeze and you've checked everything else, make sure your flavorings don't contain propylene glycol!!

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by chia pet : My guilty pleasure...

When buying the Cuisinart ice cream maker, I really wasn't sure I'd use it, as I rarely eat ice creams. The power to create is a heady experience, though, and the effortlessness with which wonderful concoctions can be made using this machine ensures it will not become one of those useless appliances collecting dust on a shelf somewhere.This is a great purchase even for those who assume they can't eat ice cream! Since you control the ingredients, you can create recipes working around any sort of diet -- allergy, diabetic, lactose intolerant, vegan, whatever! The machine also works equally well for sherberts and frozen drinks. It's extremely easy to use and cleans very easily.Few notes for better results:1) The bowl must be *frozen*. I recommend at least 2 days in the freezer between uses (you may want a second bowl). 2) Upon removing the bowl from the freezer, add ingredients and use -- it will start to thaw immediately. A friend noted that covering the top of the unit while mixing causes it to retain its "cool" longer (a plate over the opening works well).3) The ingredients must be very cold. If cooking ingredients (such as for fruit or egg enhanced recipes), it's absolutely necessary to chill the resulting mixture before adding it to the unit.4) Choice in ingredients can make or break your ice cream. While milk can be used, cream results in a much richer, thicker, tastier ice cream. Also, make sure you've crushed or finely chopped any solid ingredients before adding, as otherwise, they will clog in the mechanism; they should also be added during the last 5 minutes only or will impede freezing (same goes for alcohol). Thorough mixing of ingredients is important, as well, since the machine does not churn the mixture (sugar especially needs to be well dissolved or will result in uneven flavoring).5) Regardless of what you do, you will produce very soft ice cream. Pouring the result into a freezer-proof container and freezing for a few hours to one day works very well.I know that sounds like a lot of hassles, but it's really not. The preparation of ingredients can range from moments to hours, as your options are quite limitless.It makes 1.5 quarts of ice cream, which is not a limitation (should you feel you will consistently need more servings, invest in additional bowls). It stores very well, lasting for a couple of weeks without crystalizing. I would use mine every day if I could remember to buy cream!

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by Rebecca Johnson "The Rebecca Review" : Ice Cream keeps us warm in winter?

After several failed attempts, I began to wonder if I would ever be able to make creamy dreamy ice cream at home. Finally, I ordered the right one! This ice cream maker really does work. The only time it will not work is if your freezer is not set to the coldest setting. I keep the freezer bowls in the freezer at all times, that way they are ready to go.

So, set your freezer to the coldest setting two days before you intend to make the ice cream. I also found the extra freezer bowl to be indispensable. Instead of waiting for the ice cream mixture to cool, simply use one of the freezer bowls to cool it down and then pour it into the second freezer bowl. This drastically speeds up the process.

I also use the freezer bowl for other items I want to cool down quickly. I use it to cool down Jello when making a Raspberry Mousse. I have been known to place the whole contraption right into the freezer. I guess you are not supposed to, but I am still alive.

So, once you have everything all frozen, set the machine up and make sure it is on a nice level surface (in or out of the freezer). Then, mix up your ice cream recipe. All you do is pour the liquid into the ice cream maker and with a flick of the switch the paddle starts to turn and in about 20 to 30 minutes you will have the ice cream of your dreams.

When washing out the bowl, you will notice that you have to use hot water or you may find the cold water starts to freeze on the inside. I recommend placing a piece of plastic wrap over the top of the bowl when storing it in the freezer so there is no need to rince the bowl. I also disobey the instructions and let the ice cream freeze until solid in the ice cream freezer bowl. I found it just works faster that way. That way your ice cream is ready in 40 minutes! Yes, it takes 20-30 minutes and then 10 more minutes in the freezer. At least that is how it goes in my kitchen. It is still well worth the wait. If you start the ice cream before dinner, you won't even notice the time.

Here is a favorite recipe for a slushy. Yes, you can make those too and it works quite well.

PINK GRAPEFRUIT SLUSH

Use grapefruit juice found in the cooler section of your grocery store or use fresh squeezed and strained juice. If you enjoy sitting outside and want to keep your drinks ice cold, purchase a few "gel mugs" which you can keep in the freezer.

4 cups pink grapefruit juice

1/4 cup orange blossom honey

1/8 teaspoon vanilla extract

1. Pour grapefruit juice into a tall jug. Heat honey in the microwave and stir into juice.

2. Set up ice cream maker. Pour in juice, freeze 10 minutes or until slushy. Serve in tall glasses with straws.

Makes 4 glasses

~The Rebecca Review

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by PT Cruiser "PT Cruiser" : A super easy way to make ice cream and frozen desserts

Length:: 6:37 MinsI bought this ice cream maker because I wanted to make ice cream that was a little lower in calories and that I could make with fresh ingredients. This one filled all my expectations. It's easy to use, easy to clean and it's not too noisy. And most important, it makes great ice cream. In the video I'm making a soy ice cream, but I've had great success using milk and half & half and yogurt as well. You really have a lot of options when you make your own and all of my experiments with recipes have turned out pretty well.

I'm posting this video review so you can see how it works. Because the bowl has to be frozen it didn't allow for many "do-overs" so please excuse some of the jerky movements of the camera. (I think I need a new one with stabilization features!)

The recipe book I referred to in the video is the The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing. I love these Airtight Food Storage Container Set - 15 Piece Lock 'n Lock of containers for storing the ice cream since they're airtight and can go in the freezer.

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by M. J. Walters "dargelos" : Recommended with a reservation or two

Upfront: Yes, I recommend this machine. It's easier to use than any other ice cream maker I've ever owned. However, there are a couple of things to remember or you're going to be very frustrated by the experience. First off, the freezer bowl has to be frozen solid. Near solid isn't good enough. I suggest you leave the bowl in your freezer for two days just to make sure it's cold enough. Be sure your ingredients are very cold, too. I use condensed and/or evaporated milk in a couple of my recipes and a day or two in the refrigerator is really important. Room temperature just won't cut it. And the thicker the better with this machine. A custard base is an excellent way to start.Next, don't dawdle. Get your ingredients right into the bowl. It begins to thaw pretty quickly, especially in hot weather. And that's when ice cream is best, isn't it? And finally, twenty-five minutes to half an hour is about as long as the freezer bowl lasts, so if you've gone that long and it's still looking like soft-serve, get it right into a container and toss it in the freezer for a while before serving.I know it sounds complicated, but it's not really. Most of it is just remembering to get things to the right temperature. This isn't a big, fancy freezing unit, it's a relatively inexpensive way to make your own ice cream at home. You're going to have to make some adjustments. That said, I have to tell you that it's a great deal of fun to watch the ice cream freezing and to turn it out into bowls and see the eyes of your family light up when you say, "The ice cream is ready!"I put this item in the fun to have but not a necessity category.

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by John Stevens : Excellent Ice Cream

So far, my wife and I have made a batch of mint chocolate chip, and cookies and cream. Both were excellent! We made these using the "simple" recipe (no eggs or cooking required). These recipes taste like Breyer's (which is an A+ rating by our standards). Not a surprise, because if you examine a carton of Breyer's, you'll see the same simple ingredients (cream, milk, sugar, real vanilla or mint extract) -- no "xantham gum" or what-not. I disagree with the other review here that says the ice cream doesn't freeze well (after making) -- in fact, we think the texture is better after it firms up a bit. We compared this product to a similar one by Krups, but the Cuisinart has a more powerful motor and a better warranty. We are looking forward to trying frozen daquiris, slushies, and other ice cream flavors. This is a great machine!

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Review by B. Pfahnl "bpfahnl" : Easy to use and makes GREAT product!

I asked my husband to buy this machine for me for Christmas instead of jewelry, and have no regrets! I love all the sorbets, ice milks and ice creams that we can make. It is simple to use, and the results taste great!My only complaint is how loud the machine is. I can't really let the machine run while we are having dinner unless I put the ice cream maker far away from the kitchen and dining room. But other than that inconvenience, I can't complain.I would agree with the other reviewers -- use cold ingredients, and start your ice cream as soon as you take the bowl out of the freezer. I let my bowl freeze for at least two days before using it. I put it in a plastic bag, and then put a zip-loc bag of ice in the container just to be sure. I have a hard time using all of the egg yolks and heavy cream to make true "ice cream" (although a splurge once in awhile isn't a bad thing!). I try to stick to the lower fat recipes. You can find endless recipes and ideas on the internet. I must admit that when in a hurry I just throw together some milk, half and half, real mexican vanilla, sugar, and a pinch of salt (no recipe here, just taste it to your own creaminess and sweetness level) to make ice cream for dessert. It's like having fresh soft serve. Yum!If you would like your own ice cream maker, you can't go wrong with this machine!