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Aug 6, 2009 06:37 PM

better ice cream makers than Cuisinart automatic?

hi i've had the Cuisinart automatic ice cream maker for a while. when i first used it, it worked ok. the ice cream wasn't as thick as i'd like it, but it did churn it. i know the ingredients have to go over that arm on the paddle to thicken. however, lately it hasn't been working right. i freeze the bowl for at least a day as usual...don't think that's the problem bc i have that thin layer that freezes around the bowl too...i think it's not churning right. i never really liked it and to be honest, it really comes out good if you hand churn it while it's on...push the paddle up and down....but this does get tiresome after 5 minutes.......are there any brands out there that really churn the ice cream...i'm not concerned with price but would like a product that actually seems like a lot of positive response on this board for this product, but i wasn't happy with it from the beginning.......thanks in advance!

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  1. Do you have a Kitchenaid mixer? I really like the new ice cream attachment.

    1 Reply
    1. re: Jane917

      yes i do! i will look for it. thanks!

    2. I prefer the old fashioned type ice cream makers with a bucket, ice, and rock salt. They make more ice cream (always a good thing) with better consistency and I don't have some big thing taking up room in my freezer.

      Mine is the Rival model with with odd shaped bucket. I fill it with ice and salt, set it in the sink and turn it on. Easy peasy.

      3 Replies
      1. re: Leepa

        so you don't have to churn it yourself? that sounds interesting!

        1. re: lawyerlady

          I have a similar one, and I like it much better than the freezer canister version we have. You get all the benefits of the ice & salt (much colder = better textured ice cream, and you don't have to have room in the freezer for the canister), without the sore arms from the churning. It has an electric motor that rotates the dasher.

          it is a little messy, but it's well worth it.

          1. re: cyberroo

            thanks! i am going to try jitterbug's suggestion below for the cuisinart and if it's still not working right, i am going to invest in the maker you are describing. thanks again!!

      2. You've probably already know these troubleshooting tips since it sounds like you have had the mixer for a while. But I just thought I'd give a couple suggestions based on my experience with the Cuisinart just in case it helps.

        First, make sure not to skip the step of cooling the mix in the fridge before pouring it into the maker. Second, make sure the arm is NOT turning. The frozen bowl should spin, the arm should be motionless - if it is turning you probably didn't get the top piece on right. It should look like this:

        Those are the 2 things that have tripped me up before and caused freezing around the sides only. Otherwise I've had all my batches come out very well. It could be that something else is wrong with your mixer though.

        3 Replies
        1. re: Jitterbug

          jitterbug, i haven't been cooling the mix in the fridge before pouring it in the mixer. i am going to try this next time to see if that is the problem. i do have the arm stationary. so i will try your other suggestion and see if that does the trick. thanks!!

          1. re: lawyerlady

            Cooling the ice cream mixture in the refrigerator for 24 hours or overnight is best. You'll also have better tasting ice cream for that effort, too, as the flavors have had time to get acquainted with one another.

            Good luck!

            1. re: lawyerlady

              The other problem can be over-churning. And by that I mean leaving it too long in the 'ice bucket'. It then starts to freeze around the outside and gets difficult to extract from the bucket. As soon as it starts to get stiff I transfer the whole lot to another sealed container and then return to the freezer.

              This also allows you to recreate the ice cream. It can be melted to get rid of the ice crystals and then re-churned.

              If you can time it right, slightly soft, freshly churned is best.

          2. jitterbug, i made some raspberry ice cream this weekend and i chilled the ingredients before putting it in the bowl. the ice cream churned perfectly and i was able to actually serve "scoops" (scoops for the cuisinart--it never gets that hard)! thanks for the suggestion!

            1 Reply
            1. re: lawyerlady

              Awesome! Glad it is working better for you - there is nothing sadder than a spoiled batch of ice cream.. :)

              I usually put the ice cream in a tupperware in the freezer after I make it (where it goes from too soft to too hard!).. but I can never resist eating some of it right after it is mixed, too.

              David Leibovitz does have good ice cream making tips online and in his book - it is worth checking out if you haven't done so.

            2. I can really vouch for the machines that cool themselves. I have an older italian made model, and within about 15 minutes of turning it on the bowl is beyond freezing, and makes a batch of light, perfectly textured ice cream in about 20 minutes. No Ice, No salt. No Cranking.