Cuisinart Frozen Yogurt Soft Service Ice Cream Maker, 1-1/2-Quart, Stainless

The machine does not turn on. Attaching video for your reference. Kindly replace or refund the amount. After waiting for such a long it’s such a disappointment and we are in huge loss

Funciona muy bien ! El helado y gelato quedan deliciosos , es muy rápida, fácil y práctica Muy recomendable

I wanted a good ice cream machine where I don't have to wait around for a tub to freeze, and something from Cuisinart because I like their designs. This was the one I chose. Yes, I was hesitant about this purchase because of the price, and I didn't know if I would get my money's worth. I've owned it now for ten years and have made ice cream at least twice a month. That's about 240 uses over ten years. — ICE CREAM RECIPES — I use one main book, ‘The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments’, and the Internet, as my sources of recipes. I have other ice cream recipe books but none compare to The Perfect Scoop. They have perfected their recipes and I love eating many of their selections. Over the years I have made many flavors and have whittled it down to select favorites. My personal favorite flavors: • Orange Creamsicle (I literally always have a tub of this. Psst: the secret ingredient is sour cream.) • Matcha Green Tea • Ube • Spicy Chocolate — MAKING ICE CREAMS — There have been days where I get into ice cream making moods and I will make 1 or 2 tubs of ice cream in a day, sometimes one right after another. That's how easy this machine is to use. You pour in a mix, let it mix/chill and do its thing, put the finished ice cream in a storage tub, and wash the bowl and accessories, wait an hour for the machine to cool down, then do another mix. — CAUTION — Your ice cream mixture should fill around the halfway point of the mixing bowl; you should not overfill this. Forty-five minutes into mixing and you will notice your ice cream has inflated nearly to the top. If you had filled it all the way to begin with, there would be ice cream pouring out everywhere. Follow your recipes and don't try to double the ingredients. This machine is meant to make no more than 1.5 quarts at a time. How I determine my ice cream is done is when the ice cream starts scraping the top of the clear lid. That was it’s not too frosty and not too soft. Sometimes, after the mixing is done, the mixing bowl will be frozen in the machine. When this happens wait 10-15 minutes for the bowl to thaw a little before you pull it out. Don't force it out and you will prevent any possible damage. Also, before you use the machine, make sure the inside of the machine is dry, along with the outside of the bucket, or it could freeze together. — CLEANING — There is the large main unit, a gray circular mixing bowl, two gray plastic mixers (you get two: one for ice cream, and sorbets), a clear lid, and an ice cream paddle. The last three can be washed by hand. The unit itself can be wiped down on the top, sides, and inside the bowl. If you're careful, there should barely be any spills anywhere on the unit. — CONTAINERS — I store all my ice cream in Tovolo Glide-A-Scoop Ice Cream Tubs because they are the perfect long shape for scooping, and narrow in size to store in the freezer, and stackable. If I make gift ice creams, I put them in White Pint Frozen Dessert Containers . They are plain white, but can be hand-decorated with a Sharpie if I'm in the mood. *** TIPS *** • Using a rubber spatula like the Joseph Joseph Elevate Large Spatula to wipe every drop of ice cream mixture from bowls, and out of the mixing bowl; it is a helpful accessory. • Stock up on heavy cream; it takes about 1 to 2 cups of it when making most ice creams. • Ice cream that use eggs will be creamier. Eggs are magic. • The secret ingredient to getting ice cream smooth and not frozen is... alcohol (that matches your flavor); you'll learn this in 'The Perfect Scoop'. • Store ice cream in the freezer for at least 24-36 hours before eating your first scoop; it will be that much creamier. — THE MATH — Over my 100 batches over ten years, the price I paid for this machine adds about $1 to every 1.5 quart batch. So if raw ingredients cost me $4-5 (milk, eggs, flavor, cream). I am paying about $5-6 per 1.5 quarts. 1.5 quarts equals three pints. A pint of ice cream is $4-6 each. So compare $5-6 to $12-18 for three pints of ice cream and suddenly it's a great deal, especially if you eat ice cream every other day! — SUMMARY — If you love making ice cream and can afford an ice cream maker with a compressor, or if you're a budding dessert chef in training trying out new flavors, then get this. You won't have to wait to pre-freeze any tubs (but you will have to pre-chill some ice cream mixes—which can't be helped), and you can make many tubs of ice cream at any time. Nothing tastes better than knowing your homemade ice cream is made from ingredients of your choosing, and that it's tastier than most of the store-bought stuff. Recommended. *** 10-YEAR UPDATE *** It’s now been ten years since I’ve owned this. I’m updating this review as I’m currently still making ice cream today. Two batches this week. The ice cream maker still works. I make about 2-4 batches a month depending on if it’s cheaper to buy ice cream or to make a custom flavor we’re craving. The current math in 2026 is as follows: the standard custard base is $1.50 for six eggs, $3.00 for 2-cups of heavy cream, 25¢ for 1-cup milk, 50¢ for sugar. Then, it’s $1-2 for whatever your favoring component will be. This comes out to about $7-ish per 1.5 quart (three pints) of ice cream. This price is in line with our favorite brand, Tillamook. If you pay for three separate pints instead, making your own is definitely cheaper. I still think I made the right choice as I love making ice cream whenever I want. Hopefully this lasts another ten years!

The construction is rugged and heavy, the motor powerful enough to do the job, and the mechanics are so easy even I can use it properly. Ideally you're supposed to carefully concoct a mixture and then add it, but I dump the ingredients (unless it has eggs in it) right into the mixer and let it mix via the churning paddle. What I love about it is that I have ice cream within half an hour even if the ingredients are luke warm when I put them in. No freezing bowls beforehand or chilling the mixture...the freezing compressor does all that. Uber simple. The only issue I have is the small quantity you can make (when it says don't fill it beyond the top paddle, it means it), and the fact that if you don't follow instructions and overfill the mixing bowl, it expands, drips down between the bowl and the sleeve, and freezes so you can't remove the bowl until it's thawed. I also have a hard time cleaning it properly because of the cracks and crevices near the top. I love this machine. Just follow the instructions and you'll have perfect ice cream every time.

貝印DL-0272、ハイアールアイスデリJL-ICM720Aを使ってきましたが、固まらない、時間がかかる、冷却に時間がかかりアイスがシャリシャリなど、なかなか良いアイスができませんでした。 この商品は冷凍能力が高いので、材料を冷やしておけば30分程度で、余熱をとっただけの生暖かい材料からでも40-60分あれば固まります。 思い立ったらすぐにアイスが食べられますので、とても良いです。また、急冷しますので、なめらかなアイスが食べられます。 あまりにおいしすぎ、アイスクリームを作る機会が大幅に増えました。 出来上がりは柔らかめですので、すぐに食べるには丁度良いですが、固いアイスが好きな方は、冷凍庫に入れると良いと思います。 アイスが固まり始めると、攪拌羽根の周りにアイスが絡みつくため、壁面との接触面積が減り、それ以上冷却が進まなくなります。 とても良い商品ですが、強いて言えば結構な量のアイスが攪拌羽根のまわりに付着して、取り出しにくい事が難点です。 3P電源コンセントですので、一般的なコンセントで使用する場合は3P／2P変換アダプタが必要です。 昇圧する場合、本製品の消費電力は400-600Wですので、対応する容量のアップトランスが必要です。 「この商品を買った人はこんな商品も買っています」に表示されるアップトランスには定格容量が少ないものがありますので、ご注意下さい。 私は100V（実測98V）コンセントのままで使っていますが、全く問題ありません。 1Lの牛乳に砂糖70gを入れて半量になるまで煮詰め、バニラエッセンスを入れるだけで おいしいアイスができます。子供がパクパク食べるので、あっという間になくなってしまいます。