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Which ice cream maker

I had a cusinart one a while ago did not love it. What is the best one around?

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  1. I didn't like the Cuisinart one either so I bought a White Mountain which I love. Yes it's the old style ice and salt method but it freezes better and I can make as many consecutive batches as I want.

    2 Replies
    1. re: rasputina

      White Mountain....The Only Way To Churn!!!!

    2. Number one according to Cook's Illustrated: Whynter IC-2L SNO 2-Quart Ice Cream Maker for $330 shipped. http://www.amazon.com/Whynter-IC-2L-2...

      Best Buy according to Cook's Illustrated: Cuisinart ICE-21 Frozen Yogurt, Ice Cream & Sorbet Maker for $59.95 shipped. http://www.amazon.com/Cuisinart-ICE-2...

      1 Reply
      1. re: 1POINT21GW

        I splurged on the Whynter Sno based on the Cooks' recommendation.

        The good news is, it worked.

        The bad news is, I returned it. Twice. I had the same issues with both my original purchase, and its replacement.


        Well, pull up a chair and I'll tell you my tale.

        The packaging the machine arrived in was inadequate. Very soft cardboard came with numerous tears and large hole punctures. Cardboard was not strong enough to withstand carrying using the hand grab cutouts, and tore the box even more.

        Even before I opened the box, you could hear a metallic rattling in the box. The packing is really, really insecure.

        When I turned on the unit for the first time, it beeped constantly. There is no explanation for what the beeping means, neither in the manual nor on the company's webpage. I called customer service, and was told that the beeping could mean the motor was damaged in transit, and that I should get a replacement from Amazon. (Which I did, and I experienced the same issue).

        The unit itself had a very cheap look. The unit's logo sticker was peeling off. The cutouts of the plastic housing appeared roughly cut. There appeared to be what looked like rust developing on the part that connects the motor to the base.

        The bottom line is that although each of the two units worked the one time I used each one, I have no faith at all that these machines will survive beyond a few months, or weeks. I returned them both.

        If I'm paying upwards of $200 for an appliance, I need to be assured that these are going to last me for many years to come. I just didn't have any confidence that would be the case with the Whynter Sno unit.

        Mr Taster

      2. Have a Cuisinart that I found for $5 at a thrift store... very clean, still in box with paperwork. Doesn't get used often cuz... rarely have room in freezer for that container. Last time it was used, niece and I gorged ourselves on some pretty nice and super-chocolatey ice cream.

        Remember my grandfather making ice cream with an "old-fashioned" crank model... ice and rock salt. He had at least 6 outta 9 grandkids who were big enough to do all the dirty work. Toward the end he would dump in fresh peaches right off his tree... nothing better!

        I see the "old-fashioned" ones (crank & electric) at yard sales and thrift sales from time to time. The next time I see one... I just might buy it!

        1 Reply
        1. re: kseiverd

          I have the Cuisinart and love it,do you remember the recipe you used for the super chocolatey ice cream you made?

        2. I think it may depend on what you are looking for in ice cream. If you want firm,dense scoops such as you would get from a quality store brand, a Cuisinart $59 ice cream maker is likely not the ticket. If you like a more custards consistency, especially if you like gelato, however, you may like it. I do.

          1. I use just the freezer bowl from a Donvier ice cream maker, and I mix it with a wood spatula. It works well, and I can just keep the bowl in my freezer without having a bunch of other random parts clogging up my kitchen cupboards. Sometimes you can find Donvier freezer bowls on eBay or elsewhere online.

            1 Reply
            1. My parents just bought the Cusinart. While the ice cream is good, it doesn't have nearly the flavor of the recipe they use in the old-style maker. Their recipe uses eggs, and they can't use eggs in the Cusinart.

              4 Replies
              1. re: FitMom4Life

                Why not?

                I have a Cuisinart ice cream machine and I make plenty of ice cream that has eggs in it.

                1. re: FitMom4Life

                  Yeah, why not? You should be able to use any recipe in any ice cream maker. I'm looking at the Cuisinart Instruction Manual right now and the Premium Ice Cream recipes in it on Page 8 call for eggs.

                  1. re: FitMom4Life

                    I, too, say "huh?". I have both the Cuisinart and an Italian-made Girmi and both of them can accommodate recipes with plenty of eggs. Both operate using the same canister method. And I've made superb ice cream in each. I think your parents must have gotten some erroneous information.

                    1. re: FitMom4Life

                      Use eggs in mine all the time. Where in heavens name did they ever hear that?

                    2. Moved from a 1970's Donvier canister to an Italian racehorse, Lussino or some such.....and my lack of specificity there. Moved from freezing simple custards to concocting herb and spice balanced recipes of obscene decadence. Cause and effect?

                      PS: the racehorse really wins.

                      1. A Ninja! Either the Master Prep or the more powerful Pulse model. $64 at Bed Bath & Beyond with a 20% off coupon. All you need is milk or cream, frozen fruit and some sweetener. Also makes snow cones, sorbets, and frozen drinks in an instant. No long churning or having to freeze a canister, or having to pry the stuff off the sides. Takes all of 30 seconds. Check out the videos on QVC and youtube. Also makes cookie dough, pizza dough, individual smoothies and much more.

                          1. Hi Tess,

                            It depends what your needs are. If you don't mind freezing the bowl overnight before you make ice cream, then the Cuisinart ICE-30 is an excellent choice. I bought mine 5 years ago and still use it today for my business. You do have to make sure that your freezer is extremely cold though (I set mine to around -25°C) to ensure that the bowl is cold enough to freeze the ice cream quickly. The warmer the bowl is, the longer it takes to churn a batch, which, in turn, means that ice crystals are likely to be bigger and impart a sandy texture.


                            If you need to make a lot of ice cream on the same day, then a machine with an in-built compessor would be better, although you will pay a lot more. The Cuisinart ICE-100 or the Breville BCI600XL make excellent ice cream that is smooth, creamy, and dense.


                            I would probably go with the ICE-100 over the BCI600XL simply because the Breville is a bit trickier to empty after it has finished churning a batch of ice cream.

                            Hope that helps.