 "Great solution for a diabetic" | 2009-11-09 |
| - Reviewed By User: A1MKV3XZDCDF9H |
| My partner has Type 2 diabetes and the store-bought sugar free frozen desserts just aren't that good. I've used this machine about a dozen times with great results every time making frozen yogurt. Have not made sorbets or ice cream. I use granulated Splenda instead of sugar. The mixed berry frozen yogurt recipe that comes with the machine is great, and I've concocted my own banana/peanut butter frozen yogurt that is fabulous. I've had no issues with the yogurt reaching the proper firmness - which is like the frozen yogurt you get out of a store machine after 20 minutes in the Cuisinart. I just put it in a precooled tupperware bowl and stick it in the freezer for about an hour to complete the firming process before serving. If you freeze it overnight it will be hard so just put it in the fridge for a couple of hours and let it soften before serving. I found that the Greek style yogurt is creamier and gives the best results. (I use the low fat) |
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| "Fantastic!" | 2009-11-08 |
| - Reviewed By tashystation2 |
| We used our new ice cream maker for the first time last night. It was easy to work with and the directions were excellent. The finished product was creamy and delicious. I can't wait to try more recipes. |
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 "good product" | 2009-11-07 |
| - Reviewed By User: A3MKC9OGN1J1JW |
| It is a good product for sorbet making, but you have to chill the bowl very well. It is a bit noisy too. |
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| "great machine" | 2009-11-05 |
| - Reviewed By User: A1D85IDXGZWING |
| excellent machine, did a lot of research before buying, could not believe the pricing, since purchasing a few weeks ago have made lots of ice cream using different recipes, both the custard and the ones were you do not cook just mix and pour into bowl, all have been excellent, the richest are the custard types, they do take more time, and you must cool them down prior to putting into the machine. the ice cream maker will create wonderful ice cream in under 30min, the machine itself is very sturdy, will last a very long time , i have not experienced any problems, and can make several batches in one day. however you must, refreeze the bowl each time, the texure when the bowl is frozen, and the mixtures are cool comes out a very firm soft freeze, wich is perfect for eating, the left overs freeze very well, and are very high quality, the best thing about this is you are getting a pure product, no preservatives , dyes, i have used the recipes that come with the machine and have gone online to the food net work and located many there, you can also use milk alternatives, this machine is one of the best investments i have made so far in providing fresh quality products my family can enjoy, |
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| "Goodbye Breyers, Bluebell & other store brands." | 2009-11-03 |
| - Reviewed By lacertah |
Overall the Cuisinart Ice30bc 2 quart ice cream maker has not only been easy to use but also been an ice cream hound's dream. I puttered around between getting the one quart maker for fourty dollars but then decided on the 2 quart for sixty. In the past I've found that I've often regretted not getting the larger size of cuisinart's products since I enjoy them so much.
Pros:
- easy to use; knob turns unit on or off, gravity holds top and mixer in place.
- ice bucket fits nicely into freezer and doesn't take up a whole lot of space so you can leave it in the freezer to be ready at all times.
- Sleek stainless steel design looks good and is easy to wipe down.
- Unit's cord stores neatly undeath the unit in a pocket so you can just tuck it away when you're done.
- Plastic bag that comes with unit is just the right size to store the freezer bowl in when you store it in the freezer.
- easy to clean. When the ice cream is done and in storage containers I just wash the freezer bowl and paddle off in the sink and air dry.
Cons:
- Personally, the noise of the unit is louder than a dishwasher and I find it annoying. I came up with two solutions: First one, just put the unit in a bedroom to mix (my living room is right next to the kitchen, so it disrupts tv watching) for the 25-30 minutes the unit has to run. This works as well. As another alternative, I took the box that the unit came in and lined the box with sound deadening foam that I had laying around and I put the box over the unit if i need to leave it in the kitchen.
Tips & Notes:
- read the instruction booklet for the unit, derr.
- along with the unit, purchase these two books: Ben & Jerry's Homemade Ice Cream & Dessert Book and also The Best Ice Cream Maker Cookbook Ever . The reasoning behind this is to get the whole ice cream experience. The B & J book uses the no cook method (using raw eggs instead of making a custard) which is a fast and easy way to start using the unit. they also explain milk fat content, the use of different add ins and in general it's a cute and informative book.
The Best Ice Cream Maker book delves into low fat, custard ice creams and 'out there' ice creams that use earl grey tea, truffles etc(ie most recipes you won't use but they're fun to read about and you never know you might feel advedturous one day). The French Vanilla recipe in this book is hands down my favorite.
I find personally that the custard ice creams (French-style) are smoother and better quality than the raw egg ice creams or no egg New York milk and sugar only ice creams. The raw egg ones are excellent but making a custard is entirely worth the effort. Raw egg recipes are great for the fat kid in a hurry or those too terrified of custards. Oh and blah blah the dangers of eating raw eggs blah blah...don't bug me about it. I also eat raw oysters, steak tartare and things off the floor that have gone way beyond the five second rule. You just keep doing your thing and I'll keep doing mine.
- Age the mix. You can make great ice cream same day. You can make brilliant ice cream if you let the flavors meld in the fridge for a day or two. Also, this assures that the mix is super chilled and the ice cream sets up.
- I have my freezer set at -1 degrees F. This sets up the base to be ready to use in about 12 hours and I have not had a problem with the ice cream not setting up. The custard set up firmer than the raw egg style of ice cream in a 30 minute time period in the machine. It was a thick soft serve (think Dairy Queen Blizzard)right out of the machine so if you want it harder you will have to let it set up in the freezer before serving.
- Chill your mix ins. Want oreos in the ice cream, put the cookies in the fridge a few hours before.
- Chill your mix at least an hour for no cook recipes and 3 hours for custards. I really recommend making the mix the day before!
- Storage. At first I was using GladWare Small Bowl, 32-Ounce Containers with Lids, 4-Count Containers, Case of 6 (24 Containers) but I found that the plastic wasn't thick enough to keep the ice cream from getting slightly frost burnt. I switched over to Rubbermaid twist and seal, 2C storage containers. You can get them at Wal Mart for like $2 and two 2-cup twist and seals hold most one quart recipes. They also sell one quart twist and seals but i prefer the smaller cups.
- Thermometer, a must have for custards. I have a digital thermometer that i got from BB&B and it keeps me from curdling the custard. Oh, and when recipe books say "cook custards until it coats the back of a spoon"...i find that quite useless info because the high cream/milkkfat content of the mixes "coat" the back of the spoon before it's cooked. 160 degrees for six minutes works for me.
- Friends. Ice cream is tastey and fun to make but the high fat content will kill you. Be sure to share your creations so you won't die of heart disease alone. 1 cup of heavy whipping cream has about 400 calories and 44 grams of fat...i'm just saying... |
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| "Simply delicious" | 2009-10-27 |
| - Reviewed By User: A1571UN3SKD6MP |
I recently purchased this item after wanting it for a while. When I logged on to Amazon one day and saw it for only $64.00 I decided it was time.
I was pleasantly surprised at the size of it. I have a large family (6 children) and had worried that 2Q wouldn't be enough for a family dessert. No worries there!
I placed the freezer bowl in the freezer immediately so we could make Ice cream the next day. In total the bowl was in the freezer for about 12 hours and was completely frozen.
I was also suprised at the simplicity of the recipes. I had imagined the recipes would be ingredient heavy. They are not at all! And I like that the recipes in the book are precisely for the 2 qt maker so there is no adjusting involved.
The first day we made plain vanilla. I did find that the recipe called for a little more vanilla extract than I personally liked but it was easy to just use less next time. I also found the same to be true with the chocolate, the recipe called for a little more cocoa powder than my palate liked, easy fixes.
The machine itself is idiot proof. Put the freezer bowl full of ice cream in, put the mixing arm in circle side up and the lid on and turn it on. That's all. It is quite suprisingly loud as it runs which may bother some.
One thing that's worth mentioning is that I found the "about 25 minutes" they say it takes to make the ice cream to be a bit off. Maybe my house is exceptionally warm so it takes longer, but I found it takes a good 40 minutes to get the ice cream to a consistancy where it can be eaten without turning to liquid before you are done. At 40 minutes it comes out a nice soft serve. If you want a firm ice cream you are never going to get that from the machine, you'll have to finish it off in the freezer.
I knocked off one star for the noise and the extended time but do recommend this product for excellent gourmet tasting ice cream. You'll never sneak off to the store for Ben N Jerry's again!
I haven't tried sorbet's or frozen yogurts yet since my family is more of an ice cream crowd, but maybe soon! |
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