CUISINART Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BCP1

This is a very good ice cream machine for its class (home use, freezer bowl). I'd owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn't freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons,If you've never owned one of these types of ice cream makers before, here's an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream.When you're ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it's done, you'll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth.The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight -- that's how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn't produce solid hard ice cream -- it produces soft serve consistency because it churns and you can't churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn't a "to keep it looking it's best" issue like you sneak your pots and pans in the dishwasher even though you shouldn't -- the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it's been freezing for days.The It Never Froze My Ice Cream comments -- the person either put their freezer bowl in the dishwasher or the bowl wasn't cold enough. Or the freezer bowl was defective.The It Won't Make Ice Cream Immediately, It Makes Soft Serve...comments -- that's true, but that's how this machine works.Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call "overhead" which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it's a little melted but mostly in the same shape? That's the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it's frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I've never made a batch too hard to scoop straight from the freezer.In short, this machine works beautifully and its make quality ice cream. I'm very happy with it.

This Cuisinart machine has been a great addition to my kitchen. It's very easy to use, even for someone who’s new to making ice cream at home. One of the features I appreciate most is how simple it is to clean after use—it doesn’t require much effort at all. It’s also worth mentioning that the machine is not noisy, which makes the experience more enjoyable. In just 25 to 30 minutes, it produces delicious ice cream with a smooth texture.The machine comes with a small recipe book that is quite helpful for making your firsts ice cream. However, for those looking for more variety, I’d recommend purchasing a more comprehensive recipe book, you can your own recipes, but you have to consider not to exceed the maximum capacity of the machine. So far, I’ve only used the machine to make ice cream and haven’t tried making gelato or slushies yet, but it’s great for what I’ve tested.

This is the best ice cream maker ever! So easy to use with several recipes in the booklet that comes with it. I have searched many and found this one to be the best option, so I got it and I am extremely happy. All natural ice cream is absolutely the best.As I said very easy to use!! But one and enjoy for yourself!! 😁

I just made the most delicious homemade ice cream with my new Cuisinart ICE-30BC.I ordered it so I could make a test batch before the 4th of July weekend. I have wanted an ice cream maker for a couple years and finally broke down and bought one. After reading all the reviews on this model and the smaller one I decided to spend the extra money and buy the ICE-30BC model because it makes a bigger batch and has a quieter motor.I did what the instructions said and after opening the box I rinsed all the parts and immediately placed the freezer bowl in the freezer which was three days ago. I checked on it a day later and the liquid inside the bowl was already frozen so I knew my freezer was going to be cold enough. So far so good.Yesterday morning I made a batch of ice cream base using Stonewall Kitchen’s recipe for Black Raspberry Ice cream. I followed the instructions EXACTLY and put the batch in the refrigerator to chill.I didn’t have time to make the ice cream until this morning….24 hours later. I place the nicely frozen freezer bowl into the ice cream maker and turned on the motor and poured the batch right into the freezer bowl through the opening in top. 25 minutes later my ice cream was done. It was a nice firm consistency. Harder than softserve but not rock solid. I tend to like my ice cream rock solid so I placed the icecream in a seal tight container in the freezer and will leave it there until lunchtime. I sampled it and It is absolutely delicious! It was difficult for me not to eat it right away but something about eating ice cream for breakfast just doesn’t seem right so I will patiently wait. ;)This ice cream maker is all that it says it is. It has a very quiet motor. It is simply designed and easy to use. It is not too big and attractive enough to leave on your counter if you have the space.If you follow the instructions EXACTLY as it says in booklet you should have no problems. Don’t take shortcuts.To reiterate the important steps:• Plan ahead! (give yourself 24 hrs)• Place freezer bowl in a Large 2 QT freezer bag until ready to use. (It keeps the container clean)Freeze the freezer bowl for at least 24 hours (depending on your freezer) or until you shake the freezer bowl and can’t hear the liquid inside.• Make your ice cream base the day before. Cover the batch with plastic wrap setting the wrap DIRECTLY onto the batch (so it doesn’t form a skin) and chill in the refrigerator until ready to use. It should be nice and cold. Making it the night will insure that it is nicely chilled for the next day. This should eliminate some of the problems people reported about the ice cream never getting to an ice cream consistency.• After pouring the ice cream batch in machine check on it after about 20 minutes or so and when the ice cream is the consistency that you like it turn it off. If you like ice cream rock hard place it in a seal tight container in the freezer for a couple hours (depending on your freezer)I am very pleased with my purchase and my first batch came out perfect ! It was a nice ice cream consistency after only 25 minutes but I opted to put it in the freezer so it will get even harder because I like to bite into my ice cream ;) and 7:45 AM is a bit early to be eating a bowl of ice cream ;)I don’t know that I will ever buy store bought again. It’s a little expensive for the ingredients but the difference it is so worth it! I plan on making ice cream for 4th of July with my 3 ½ old grandaughter and I know she will love it!After a few more trial batches if I am still happy I will consider buying another freezer bowl so I can make back to back batches for larger groups of people.