The plastic materials may not hold up for years and the large plastic bucket isn’t very aesthetically appealing. Because of its large-quantity capacity, the maker takes up a lot of counterspace. It requires 8 to 12 pounds of ice and 3 cups of rock salt per batch. And you can’t add mix-ins while the machine is running; if you want to add fruit, nuts or chocolate chips for example, you’ll need cuisinart clermont pellet grill & smoker cover to fold them in by hand once the maker is done churning. Ice cream makers can produce all kinds of frozen confections, including sorbet, sherbet, frozen yogurt, gelato and frozen cocktails . And once you’re an ice cream making pro, you can use homemade ice cream to step up your frozen dessert game with dishes like ice cream sandwiches, ice cream cupcakes or a show-stopping ice cream cake.
A large-capacity machine is a good option for a big family or if you want to make big batches of ice cream for parties. Larger models tend to be less efficient at handling smaller batches of ice cream, though. If you’re eager to try new recipes as often as possible, a machine designed to make smaller batches is just what you need. It also makes regular dairy ice cream, of course, in addition to frozen yogurt and sorbet.
It’s meant to help the batter “age” and to bring the temperature down so the ice cream maker doesn’t take as long. But, if you’re in a hurry, you can conceivably skip the refrigeration period. For nearly half a century, Connecticut-based Cuisinart has produced cookware, ovenware, kitchen tools, and kitchen accessories. I tested the company’s top-of-the-line ice cream maker and was impressed with its versatility and minimal pre-planning. For rich ice cream and authentically smooth gelato, this ice cream maker from Cuisinart is a must-have—and at a price so sweet (the lowest we’ve seen this year), you shouldn’t wait to buy.
The best-selling Cuisinart ice cream maker modernizes the slow-churned process by making desserts in 25 minutes. For anyone new to ice cream making, the combination of salt and ice is used to make sure the ice cream mixture is cold enough to thicken. That’s why shoppers love the Cuisinart ice cream maker that takes away the guesswork.
And, although not expensive, salt-and-ice style ice cream makers will require you to a box of salt and a bag of ice on hand. Sure, you can utilize the Cuisinart ice cream makers in making yogurts, sorbets, gelato, or other recipes that call for frozen treats like ice creams. It’s the only machine we tried that automatically tells you when your ice cream is done and chimes when it’s time to add mix-ins. It also includes a pre-chill function that cools your base down before beginning to churn . But none of these features are essential, and we don’t think they’re worth the machine’s steep cost (which is at least $150 more than the ICM-201SB’s price tag at this writing).
The only drawback to the Musso ice cream makers is the price. And then finally the ICE-30 with the older dasher design and the 2 quart bowl, froze just slightly slower than the newer models in my testing. But it also has a re-designed dasher that now has two blades to scrape the frozen mixture from the bowl and leaves very little space between those blades and the sides of the bowl. And the reduced stress on the motor means the cuisinart clermont covers also tend to last much longer. It means don’t spend more on a compressor machine expecting to get better ice cream!
The Whynter ICM-15LS was our runner-up pick in 2020 and a previous top pick. It’s a good option if you’re looking for a compressor machine that’s usually a little less expensive than the ICM-201SB, or one that makes somewhat denser ice cream. It makes great ice cream and has most of the same features we like in the ICM-201SB, including a timer, a keep-cool function, and an automatic shutoff . It has a smaller capacity (1.6 quarts instead of 2.1 quarts) but a larger footprint. Over the years, we’ve noticed that prices fluctuate for both of these Whynter models; either one is a solid option if you can find it for a lot less than the other.
As a cookbook author and food writer I expect and need the highest standards from my kitchen equipment. I was replacing an old ice cream maker which had lasted an unbelievable 30 years. I bought 2 Cuisinart ice cream makers, one for England, one in Ireland. My old machine allowed the pail to get very cold within 5 minutes of placing it in the base and you could then pour even a hot custard mix into it. This one you have to wait hours for the mix to cool in the fridge or overnight. The mixture although poured in at the suggested level rose up and over the top of the lid and into the base and is very difficult to clean properly, not well designed.