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Ice cream makers

I bought the cuisanart icecream maker and have used it with 3 different recipes and have had no success in getting firm icecream and some of them never getting beyond liquid. I had an cheap icecream that I lost the paddle to, which I have used all the recipes in so I know the recipes work. I would like a recommendation on the best icecream maker. Yes I did freeze the bowl.

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  1. mombaker247, I splurged and went with the Lello Gelato Pro (I wanted a large canister, and am still waiting for the half gallon canister to be produced) and the ice cream was perfect. It had a Carvel consistency when done and froze nicely.

    Trouble is, I ate it all and haven't made it since.

    1. How long did you freeze the bowl? I find, with the cuisinart, that you need to freeze the bowl much longer than is recommended by the manufacturer. Keep it in the freezer for at least 24 hours before you make the ice cream. Also, chill the custard at least overnight. When finished, it still won't be completely frozen. Put the finished product in the freezer for a few hours to "ripen".

      1. I have the cuisinart and have had great results.. Here is what you must do:

        1) Make sure the drum/tub is frozen SOLID (12 to 15 hours in a cold freezer -- your freezer may just not be cutting it - but I doubt that -- mine on a Kenmore fridge is making it happen).

        2) make sure ALL OF THE INGREDIENTS ARE CHILLED BEFORE you put them in the machine.

        3. Do not take out the drum/tub until you are ready to fill it (have everything already assembled and ready to pour into the drum/tub).

        4) let it do its thing for 25 minutes or so.

        It won't be rock solid -- but it will be a nice consistency -- some sorbets may only be a hard slushie consistency.

        5) pop what you've made into the freezer for about 20 minutes if it isn't as hard as you want.

        1 Reply
        1. re: karmalaw

          I think karmalaw has the right idea. I have the Kitchenaid ice cream maker attachment. It's not a fancy ice cream maker, but it works great IF I make sure the liquid between the walls of the maker are completely frozen (which means I must have it in the freezer at least 24 hours before using it), and that the ice cream base is really cold (not frozen, obviously, but 40F or below) before I try to pour it in the ice cream maker. Once I make my ice cream base, I have to refridgerate it at least 4 hours before it's cold enough. If the attachment isn't totally frozen and/or the base isn't cold enough, the base will never reach the right consistency. Also, with my attachment, the ice cream never freezes like hard ice cream, the consistency is more like soft serve or frozen custard when it's done. I have to freeze the ice cream another hour or so if I want a hard consistency. I bet if you try these things and your ice cream maker still isn't getting it right, you need to exchange it for a new one. Good luck!

        2. Would you recommend the Cuissanart or the Simca machines the ones that are self refrigerators. I think the cuissanart because of the warranty.

          2 Replies
          1. re: mombaker247

            dolores, what made you decide to buy the lello Gelato Pro

            1. re: mombaker247

              Simac is a higher end machine than Cuisinart, but the Cuisinart certainly works. My Simac is about 25 years old. No problems, but the tub doesn't come out for cleaning. I believe current models don't have this annoying (but hardly fatal) flaw.

            2. I have a Girmi 1-quart model, a cheapie I got on Amazon about 3 years ago. I know that I have to have the canister in the freezer for 24 hours before. I once tried making ice cream after having it in the freezer for only 12 hours. The result? A creamy (but delicious!) cold soup. I also make my base the night before I churn the ice cream. That said, if you've been following the "make sure everything's cold" instructions (and given that you've been making ice cream for some time, you probably are), youmay have a defective machine. Maybe you should call Cuisinart?

              1 Reply
              1. re: nofunlatte

                There's really so little that could be wrong with the Cuisinart that's not obvious -- the machine's only 2 functions are to spin the drum around (obvious that it's not doing it) and to churn the mixture (as long as the plastic insert is placed in the machine right side up, it's a given -- there's no way for it not to work if the drum is rotating). The drum's function is to be rock solid frozen -- if you hear any amount of sloshing when you take it out of the freezer -- it's not sufficiently frozen.

              2. Get a PacoJet - it's what most restaurants use in their kitchens to make quick sorbets and ice creams


                1. We bought our Cuisinart ice cream maker last spring and have had no problems with the consistency/texture, regardless of the recipe.

                  As hilltower has suggested, you need to freeze the bowl at least overnight before adding the mixture. Then, freeze again for a few hours (at least 3-4 hours) after churning in order to get the ice cream rock hard. You also want to check your freezer temperature, to ensure it is well below the recommended standard temperature (sorry, I don't know what that is, at the moment).

                  Good luck!

                  1. I have a Cuisineart I lkie, but...it takes about 3 days to make ice cream from start to finish...The bowl needs to sit in the freezer about 48hours. Cooled custard needs to chill about 24hrs, in ice water! Only then you can attempt to make your ice cream, but remember it will be very soft consistency. You may want to put it in the freezer for several hours. It's a food of love, you know....

                    1. Mine works perfectly, but I freeze the bowls for at least 24 hours ahead of time. BTW, I also freeze mine in my deep freezer, which is a bit colder than a refrigerator freezer.

                      1. I have one of these types of ice cream makers, and to be honest, I find them to be a pain, so I hardly ever use it, I also rarely have the room in my freezer to store it.

                        I bought an old fashioned one with an electric motor, and wow did it produce a wonderful ice cream, and more than a quart or quart and a half. 24 hours planning for a quart of ice cream, is just not for me. This machine wasn't nearly the hassle that people describe, just layer ice and salt and let it go, in a little over 20 minutes I had 3 quarts of nicely soft frozen ice cream (french vanilla w/ vanilla bean). I made the base and cooled it over a water bath and poured right in to the canister, no hours of chilling needed.

                        2 Replies
                        1. re: bakeman

                          When my kitchen remodel is done, I will be buying a White Mountain Ice Cream Maker. I hate, hate, hate,hate,(did I say hate?) the fact that I have to freeze the tub of my Cuisinart overnight and then it can only make 1 batch before you have to refreeze the base again and yes, I have tried to get away with doing 2 successive batches without success. Also, it takes up a lot of very precious freezer space. When I am having a party, I have to plan a week in advance just to make 3 flavors of ice cream. That being said, I also think it is a good idea to chill the custard base prior to churning and of course don't freeze the tub for anything less than 24 hours. I have never made a bad batch.

                          1. re: Fru

                            I keep my tub in the freezer at all times.. I turn it upside down and over a quart container of whatever else is in the freezer.. it takes very little extra room that way..and freezes more solid with the other frozen item inside of it.