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Ice cream made with Cuisinart ice cream maker

My sis bought one and made a few batches but were disappointed by its result. They were all kinda slushy and not creamy at all. She said she followed all the recipes and instructions but doesn't know why her ice cream is not creamy and delicious.
Any idea?

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    1. re: Monica

      I have this model and I am quite happy with it. I make a lot of ice cream. It is also good for chilled soups and icy cold drinks.

      I caveat if you get one you will have to designate a permanent spot for it. You have to keep it level. Mine sits on top of my front load washing machine. If you tip it you will need to lit is sit for several hours so that the freezing agent can settle.

      You did not say what recipe was being used for the disappointing ice cream. I always chill my base over night so that it is really cold before freeze churning.

      1. re: Candy

        WIth this model, can you eat the ice cream right away?

        1. re: Monica

          Yes, but if you stick it in the freezer to ripen you will have better texture and flavor. When the machine stops you will have IC that is not as soft as soft serve, but it will be soft. That is why most recipes will tell you to ripen it in your freezer.

    2. The recipes that come with the ice cream maker mostly suck - try a recipe from a trusted source and see if that helps. As for the texture, it sounds like the ice cream wasn't freezing completely, which means either that she didn't churn it long enough or that the canister wasn't completely frozen. It needs to be in a COLD freezer overnight - around 0 degrees. Many people keep their freezers warmer than that - I've seen them in the 8-10 degree region, and that will keep water frozen but won't do the trick for the ice cream maker.

      1 Reply
      1. re: biondanonima

        well, she did try different recipes with good reviews and froze the darn thing for 2 days...and churned the ice cream longer than instructed...it was still liquidy and when frozen, slushy...

      2. I have a different model and after a summer of frustration, I gave mine to a cousin. I tried the recipes that came with the machine and lots of other ones from Chow and other on-line sources. I had high hopes for the cooked-base, full cream, egg type.....

        I am interested in others feedback. I like the idea of homemade ice cream but my results made it a wasted effort

        1. I've had great experiences with my Cuisinart (this one http://www.amazon.com/Cuisinart-ICE-2...).

          At first, my ice cream was coming out slushy as well, but once I stopped being "healthy" about it (using half and half, or using whole milk instead of heavy cream), then my ice cream became creamy and smooth!

          Make sure of a few things:
          - you really put the ice cream churner in the freezer for 24 hours and your freezer is adequately cold. Anything less than 24 hours will mean it's probably not cold enough.
          - simmer the cream mixture, cool, then refrigerate at least 24 hours until it's cold
          - freeze the container you're going to use to store your ice cream
          - don't do it when your kitchen is hot! I have found that makes a difference in the quality of my ice cream. I do it at night hours after dinner so it's all cool.

          Try getting David Lebovitz' ice cream book. I think his recipes are the perfect mix of simple, elegant and delicious. I borrowed many ice cream cookbooks from the public library and DL's recipes are still my fav.

          http://www.davidlebovitz.com/category...

          1 Reply
          1. re: bobabear

            I have the same model and it works fine.

          2. We have this one:
            http://www.cuisinart.com/products/ice...

            It makes fantastic ice cream. We've tried recipes from many different sources, but those from David Lebovitz seem to turn out consistently superb. From both a flavor and texture perspective, our ice creams have, with few exceptions, been truely excellent.

            A few things we learned along the way:

            1) Freeze the cansiter for 2 days in the coldest freezer space you can find. We keep ours permanently parked in our chest freezer.

            2) Turn the machine on, and add the mixture to the canister as it's spinning. When we first started, we'd dump the mixture in, and then turn the machine on, and it didn't freeze properly.

            3) If you're making an ice cream that uses heavy cream, don't use ultra pasteurized cream. It doesn't work well and yields an off-texture. It took us a while to figure that one out too. Use only pasteurized cream, which may be harder to find, depending on your neck of the woods.

            4) In general, the ice creams with the best texture are the ones that are custard based. I say in general because we've made some non-custard recipes that had amazing mouth-feel and creaminess.

            Good luck!

            1 Reply
            1. re: foreverhungry

              Thanks for those tips. I have the same model as you and I've only had trouble freezing my ice cream on two occasions. Both were hot days and I likely did not freeze the canister or chill the ice cream base long enough. If I freeze the canister for a couple days and chill my base over night, I usually end up with good results.

            2. I keep the bowl in my freezer all the time and the ice cream gets nice and thick, more like a soft cone ice cream. Then I put it into a plastic container top with plastic wrap and a tight fitting lid and into the freezer. It's nice and firm within a few hours. I use the book too, mostly the vanilla and then add my own touches to it. I had the same issues at first, that bowl must be kept in the freezer a long time if not all the time until ready to use.

              1 Reply
              1. re: chef chicklet

                I have this model from Cuisinart: http://www.amazon.com/Cuisinart-ICE-3...

                It's a great ice cream maker. Freezing the bowl beforehand for at least 24 hours is key, as is having your batter mixture as cold as possible before churning. I second the recommendation for David Lebovitz' ice cream book. The recipes are just solid - every one I've made has been excellent.

                Maybe your sister was having issues with the custard base? Ideally it thickens up as you cook it. Did it stay thin, or maybe it overcooked a little and got chunky?

                In general I'm all for going the heavy cream/custard base route when making ice cream for maximum creaminess. You can eat salad and be uber-healthy elsewhere. :) Really good ice cream is worth it!

                EDIT - Whoops, meant to post this as a response to the OP, and can't fix it. Apologies!

              2. I have a different model but the same as the previous three posters have mentioned. It makes great ice cream! I don't know what the difference is between our and hers besides price but as has been stated, I make my base the day before (or 2) using it, and keep the canister in the freezer. If you don't have room for it, I'd chill it for at least 48 hours. Really, I just wanted to recommend Jeni's ice cream recipes. They are the best I've tried and I've tried everything! It is a somewhat unusual base with no eggs and uses cream cheese and cornstarch but it really works well with no freezer burn - ever. The roasted strawberry buttermilk is heaven, and I'm not even a strawberry ice cream fan! Also the buckeye. Just google it, her recipes are everywhere. Good luck!

                1. Need to know your recipe, and type of ice cream you are making.

                  1. She made her 5th batch last night. She said it was a success! She has been using ultra pasterized organic milk so she will change that in the future. She put the mixture in the fridge for a few days and kept the canister in the freezer for like a week and churned the mixture longer than stated.
                    I forwarded all the wonderful tips that were written here so hopefully she will be better at it.

                    1 Reply
                    1. re: Monica

                      Your comment about churning longer than stated reminds me that my machine, which technically has a 2 qt. capacity, doesn't get ice cream very thick even after 30+ minutes of churning if I've done a 2 qt batch of batter and filled it right to the top. It's almost as if the bowel, even when frozen for several days first, doesn't have enough coldness (for lack of a better word) to freeze 2 whole quarts. If I do only a 1 qt batch, then my 2 qt machine turns out great soft-serve that's much more firm. Is your sister making a batch that's right at her machine's maximum capacity?

                    2. Hi Monica,

                      If your sister's ice cream came out all slushy, it is probably because the water content in her mix is too high. She needs to increase the total solids content by adding more cream, sugar, or egg yolks. The total solids content in a mix should be around 47% to get smooth and creamy texture.

                      If your sister is using the Cuisinart ICE-30, she needs to make sure that the temperature in her freezer is as cold as it can possibly go. If the temperature is warmer than -18°C, it is likely that the bowl won't be cold enough to freeze the mix and she will be left with a slushy watery mix. I recommend setting her freezer to -25°C if she can get it that low. It is also important that she leaves the bowl in the freezer overnight to ensure that it is fully frozen before she churns her mix.

                      If she is using the ICE-30, here are some pointers that I have discovered whilst using the machine:

                      http://icecreamscience.com/2012/06/13...

                      I personally think this is an excellent machine if you have the space for the bowl in your freezer and if you can get your freezer down to around -25°C.

                      Hope that helps. All the best, Ruben

                      1. Hi Monica,

                        The Cuisinart ICE-100 is one of the best machines I have tried with an in-built compressor. It made ice cream that was exceptionally smooth, dense, and creamy. It is a lot quieter than its predecessor, the Cuisinart ICE-50. It is also extremely easy to clean and comes in a nice stainless-steel finish.

                        The only downside is that it can't make as much ice cream in one batch as the ICE-30: it can only make 1 litre of ice cream at a time.

                        http://icecreamscience.com/cuisinart-...