Whynter Ice Cream Maker Machine Automatic 2.1 Qt. Upright with Built-In Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-201SB, Stainless Steel

Made my first batch of Vanilla Custard today just hours after receiving the Ice Cream Maker. It was delicious . The machine did all the work and made the most delicious, creamy custard I have had in years. Easy to use and very easy to clean. Love it!

Why did you pick this product vs others?:I hit a home run with this Whynter Ice Cream Maker! I purchased the Whynter Model ICM-201SB. I did a lot of research before purchasing this particular brand and model. It’s currently Consumer Reports top rated ice cream maker and I can certainly see why. The ice cream maker makes the best ice cream I’ve ever had. I love that I can make whatever flavor I want and can also make gelato and sorbet. The ice cream texture is perfectly creamy even after two weeks in the freezer, I have read that other models produce ice cream that becomes grainy after a day or two in the freezer.I love that I can make large batches because it produces 2 quart batches at a time. I also love that I don’t have to freeze the mixing bowl ahead of time, like many other brands of ice cream makers require. Additionally, the ice cream maker stops turning automatically when the ice cream becomes solid so the motor doesn’t overheat. Then the Extended. Cooling Function kicks in and keeps the ice cream cold until I can take it out. This is really convenient if I’m in the kitchen preparing a meal because I don’t have to worry about taking the ice cream out immediately. Cleanup is a breeze.Hint: purchase an extra stainless steel mixing bowl. That way you can make double batches easily or make two different kinds of ice cream quickly.

I've had mine for a couple of weeks too, and I think it's fantastic. A couple of things--- I know it shows in the manual that the mixture should not go above these things on each side of the churner, BUT I found it better be a half inch BELOW that. It still gets on the underside of the plastic cover as it churns, but then at least it keeps the mix a bit lower and stops any chance of overflowing the bowl. I actually think it wouldn't matter anyway as the bowl seems to sit in a pretty tightly gasketed ring, so maybe I'm being overly cautious.Either way, I'm still quite happy to get 2 Qts (4 pints) of really good ice cream instead of the 2.5 Qts it claims to make.To get the most actual ice cream out of it, add any mix-ins (choco chips, nuts etc) into it AFTER it has finished freeze churning. When it's done churning, it is soft serve consistency... so I turn it out into a big bowl, THEN I mix in the mix ins (gently so as not to incorporate a lot of ice crystal forming air into it). Then I pack it in pint containers tightly, (using the handy plastic flat spatula thing that came with the machine), cover with a circle of parchment paper against the top of the ice cream, and put them all away in the freezer at least overnight.--- If your ingredients are cold (should not be frozen) when they go into the churn bowl, it can take substantially less time than the 60 minute timer is set to default for. If you come back in 60 minutes and the machine is not still churning, it has probably stopped churning and already gone into 'just chill' mode. This will make it more difficult to get the churn bowl out.That plastic spatula thing that comes with the machine is handy here. First try to hold the handle on both sides of the bowl close to the bowl's top (instead of at the top of the handle) at both of the handle's hinges. Try to pull straight up wiggling a tiny bit. If your churning stopped minutes before and it went into keep cold mode, that bowl will be really tightly held to the frozen sides of the machine. Take the flat spatula thing and (GENTLY) put it between the very top of the bowl and the side of the machine it's against (BUT ONLY about 1/4 inch down!!) and move it back and forth. It will sort of break a vacuum hold. Do it 4 or 5 more times in different places around the bowl and then try again to pull it up. Just be careful not to jam that thing down too far or back and forth to hard. This has always worked for me with no apparent damage to anything.Most of my ice cream recipes include 2 TBS of some kind of liqueur (raspberry, hazelnut, coffee, cherry etc) which will help it from getting so rock hard. It shouldn't be added until the last few minutes of churning, as it can affect the freezing too early) OR after churning and after it's gone into another bowl to add mix ins to, before packing (my preferred method).Commercial ice cream has up to 25 percent more air whipped into it- more money for the manufacturers for less actual product- which makes it more 'fluffy' and also less hard in storage. You can leave the liqueur out of course- either way your homemade will be more dense (more flavorful if you ask me). As to the hardness- 2 things can help- keep it in a freezer that's part of your fridge as opposed to an upright or chest type freezer. Or.... don't worry about any of it, and just leave the pint out on the kitchen counter to soften a tad, for 10 minutes, before you dig in. OR dig it out when rock hard, put in a bowl and microwave for 10 seconds or so. You really can't go too wrong, right?The very few recipes that come with the machine (in the manual) are pretty useless to me (for the egg reason). I went on their web site but couldn't even find any there.I got 5 books from Amazon for ice cream recipes (and sorbets, sherbets, etc). Since I make egg free ice creams only (since 'custard-style' recipes are WAY TOO MUCH work with the cooking and tempering the eggs with the dairy), I have found only one book that has more great egg free (also known as 'Philadelphia style') recipes. That was the 'Perfect Scoop' by David Lebovitz. Very nice book, great recipes, great photos.A favorite recent recipe I made was Peach, Vanilla, Pecan ice cream-1 (14 oz) can sweetened condensed milk; 1 pint (16 oz) of half and half; 3 cups of uncooked peach puree made from unpeeled (but washed), pitted & chopped peaches pureed in a bowl using an immersion blender; 1 TBS vanilla; 2 TBS raspberry liqueur (added along with the nuts AFTER it came out of the churning bowl into another bowl before packing); 1 cup chopped pecans. I'm sorry to say I don't remember how much this made (ounce wise), or whether I might have also added al cup of whole milk to it also. But the combo of sweetened condensed milk, half and half and whole milk is a great EASY way to get ice cream fast.For chocolate= instead of the peaches- add 4-5 TBS dutch process (dark, european-style) cocoa and 1/4 cup of hersheys syrup, with 2 teaspoons of vanilla, to the dairy combo. Instead of nuts, add in (after freezing & churning and turning out into another bowl) 1/2 to a cup of mini chocolate chips and instead of raspberry liqueur add 2 TBS of Kalua (coffee liqueur) either a few minutes at the end of churning, or with the chips.Don't be afraid to TASTE the mix before you freeze/churn it!! There are no eggs so it's safe to taste- it can then be most to your liking (less vanilla etc).I must say this taller machine fits much better in my kitchen than the wider would. It is quite heavy (as all compressor machines are), so it's not something you want to put on a lower shelf to pull up to the counter to use. But all summer long, this sucker will be sitting on my counter and will be keeping me in ice cream heaven. It appears to be well made, quiet enough when in use, easy to clean, easy to use and I only need to make 16 batches of 4 pints each to pay for itself (our favorite was 5$ a pint before).I think this machine will have no trouble managing that (certainly better than my husband and I can manage eating it all- so it's been a great summer gift to friends !!)

A little larger and heavier than I thought, but it makes great ice cream. Easy to use and clean. Just toss your mix in, hit the button and in about 40 minutes...delicious homemade ice cream 🍦.

This Whynter ICM-201SB 2.1 Quart ice cream maker works like magic to transform simple ingredients into delicious items! It is so versatile, allowing your creativity to bloom or you may be happiest just enjoying the provided recipes. The unit requires NO pre-freezing and is VERY simple to use! Mix up your ingredients, pour it into the mixer and the magic begins! Make ice cream, sorbets, sherbets, ice milk, frozen yogurt or sauces for your cool deserts or other dishes. The Honey Vanilla Ice Cream & Peach frozen Yogurt that we created was the BEST I’ve ever tasted! We throughly enjoy knowing the natural ingredients that we blend, useing the ice cream maker, rather than purchasing out somewhere (not knowing what it’s truly made of). So much healthier. I completely recommend this ice cream maker. It holds more than most, if not all non-professional makers. I struggled with the Kitchen Aid ice cream bowl that had to be in the freezer (taking up space) for years. It can not even be compared to the consistent EVEN freezing process of the Whynter ice cream maker. Once you've made your ice cream, it's time for tasting so once you've scooped out the amount of your treasure for tasting just change the makers mode to "Cooling" and it will keep the rest of your treasure cooling while you enjoy your dish of ice cream. It's very simple to care for/clean and it would make a great gift too. Thank you for a fantastic product! I would buy it again and recommend that you do too! Enjoy!