Cuisinart Ice Cream Maker Machine, 1.5 Quart Double Insulated Machine, Sorbet and Frozen Yogurt Maker, Ready in 20 Minutes, ICE-21RP1, Red

I love this ice cream machine! I've been using it a couple of times a month, and it has quickly become one of my favorite kitchen appliances. It's very easy to use and clean, which makes making homemade ice cream much less intimidating than I expected. The ice cream consistently turns out creamy and delicious, and I love being able to make it with simple ingredients that I choose myself. One of the biggest benefits for me is having control over what goes into my ice cream. It's nice being able to make homemade treats without all of the extra ingredients that are often found in many store-bought options. Overall, this machine works great, is easy to maintain, and makes delicious ice cream. I would definitely recommend it to anyone who enjoys making their own frozen desserts at home.

Great product very easy to use. Make sure your bowl is cold and upright in the freezer. Made the best cookies and cream ice cream. Very easy clean up. Low noise. Just perfect if you want healthier ice cream and sorbets

One button, on or off. Too simple. Cook up your fav gelato, ice cream or other frozen dessert recipe. Chill your cooked batch overnight in fridge. Keep the Cuisinart bucket in the freezer overnight. Fill it up with your chilled mix, turn it on and come back in fifteen minutes. Too easy. It's done when the ice cream is so cold it won't churn around anymore. The bigger choices are the recipes, but this machine will make it all. Forget wasting your time with machines with too many buttons and sensors, this machine works - it's simple and to the point and will probably last three decades. The recommended volumes in the Cusinart recipes are about 30% too much material and will overflow a bit, but it's easy to clean up and adjust the volumes for the next batch. Take notes. Lots of good recipe ideas on the web. There's even Marcella Hazan gelato recipes available online (in her book too.) Things to consider - how much fat to use, all milk, or half milk with half and half, or milk and full cream. They will all work. Baker's sugar is super smooth, especially when beaten into farm fresh egg yolks. The better the vanilla, the better the flavor. Vanilla paste from Madagascar rocks. For chocolate, Valronha Feves Guanja and Valrhona Dutch Process Cocoa will beat any chocolate dessert you have ever tasted. I promise you will never go back to the grocery store "gourmet" ice creams which are loaded up with cheap ingredients, fillers etc. Homemade is so superior. Go for it and have fun. To store in freezer, I use the paper One - Pint Frozen Dessert Containers with Lids. Fold up some wax paper and put it on top of the ice cream to prevent crystalizing. Put the whole container in a plastic bag with a tie, so that when you open and close the freezer, it stays super cold and doesn't crystalize on the outside. For the truly obsessed cooks, here's my version of Vanilla Gelato: 325g whole milk - 325g half and half - 50g really thick Icelandic yogurt - 145g bakers sugar - 2 tsp. madagascar vanilla paste - 5 egg yolks - separate the egg yolks, put in bowl, gently whisk in baker's sugar, don't over mix; mix the milk, half and half, yogurt and vanilla together and heat up to about 150 degrees in a good double boiler, stir so it doesn't stick but not too much or it will take forever to warm up; take off heat; slowly add in about a half cup at a time while stirring the eggs, not too much too fast or your will ruin the eggs, then put the mixture back in the double boiler and bring to 165 degrees - not higher - take off the heat immediately, put into a bowl with a good lid - set bowl in some ice water to cool it down quickly. Then put the bowl in the fridge overnight. The Cuisinart mix bowl goes in the freezer overnight. Put it in a clean plastic bag to keep crystals out. Next day, set up the Cuisinart with freezer bowl, pour in chilled mix, let it spin. Mine takes twelve minutes to make. It's done when the gelato stops churning because it is soft frozen. Scoop it into the paper containers with wax paper on top. Makes two pints. Ok, real Italian gelato does not use cream, yogurt or eggs, this is just my version. The amount fills the Cuisinart up without overflowing. You can use only milk, or heavy cream instead of half and half. More or less sugar to your taste. If you don't use the egg yolks, you won't have to mess with the double boiler, but then it won't have the deep crazy good custard flavor. I have tried lots of fancy vanilla pastes. While I can't promote who makes the best, lets just say look for N & M. For the chocoholics - add 70g of melted 70% great chocolate into the warm milk mix plus 42g of Dutch Process cocoa powder. Just don't blame me if you get addicted. Ciao...

Update: I tried to use this ice cream maker a few days ago and it wouldn't freeze my recipe. Since other items in freezer were frozen, I assumed the freezer bowl had stopped working so I posted a negative portion to my review. When I buy a pound of bacon, I roll each slice like a jelly roll and freeze the rolls. They don't take up so much room that way and they thaw in a couple minutes. So I put a tray of rolled bacon in the freezer and it didn't freeze. True bacon has a high fat content but in a zero degrees freezer, the bacon should freeze. So on Amazon I hopped and bought two fridg/freezer thermometers to check the temp in my freezer. I wanted two so that if they were near the same temp then I'd feel they were working okay (then I'd have one for the fridge). I bought these: amazon.com/gp/product/B071F5MD27/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 I don't know why this doesn't appear as a link like they usually do but the item # is B071F5MD27 Turns out my freezer had warmed up to 21 degrees according to one themometer and 22 to the other (I can live with a one degree difference since it isn't possible to put both thermometers in the same exact location in freezer). The story continues but I won't bore you all with additional details but once properly frozen the ice cream maker bowl did work (I made a bowl while ago). So I deleted that negative portion of my review and now assure readers that I'm back to supporting my original review below. Should I actually have any additional problems with this maker, I'll come back. I do recommend checking temps in freezers/fridgs since had I not put the bacon in the freezer, frozen food would have stayed frozen but the freezer wasn't cold enough to freeze certain items like bacon or this ice cream maker bowl. Original review: I've owned this Cuisinart ICE-21PK Frozen-Yogurt, Ice Cream maker long enough to have made a half dozen quarts of ice cream. Since I'm the only person eating it, that is a lot of ice cream, I'm thinking!! There is a lot to like about this little freezer and topping that list is that I know what is going into the ice cream. And even using quality ingredients, it is cost efficient especially since I bought organic ice cream which is a lot more than regular ice cream. I've made vanilla, strawberry, chocolate and various fruit ice creams using the recipe book that comes with the freezer. For the fruit ice creams, I simply add a berry mix (for example) in the same amount as strawberries are called for in that ice cream recipe. So far, all have turned out firmly frozen and they stayed frozen until eaten but not so hard frozen one has to chisel it out of the container! I already owned the Ben & Jerry's Ice Cream book and the only difference in the basic recipes for the ice cream maker is that Ben & Jerry's calls for whole eggs and the Cuisinart recipes do not. I looked up a peach ice cream recipe on-line and that recipe called for two egg yolks. I intend to add eggs to the next batch and if they make a great difference I'll post about that later but I imagine the eggs just add extra texture but can be left out if one has qualms about eating raw egg. All my ice creams have been super great without the egg. Keep in mind however that most bacteria, etc. will not survive freezing. I purchased the smaller quart & a half size since that makes 5 cups which will last me for a few days. I also wanted the pink freezer since it looks like ice cream! The round circular part seen in the photo has to be frozen for 24 hours before use so if one does not have a freezer, one will need to set aside that much space in their refrigerator freezer for that period. I have an upright freezer so as soon as I clean mine up from freezing a batch, I just put it back in the freezer and it stays there until I use it again. Clean-up is a breeze. Instructions for use are well explained and are simple. Two minutes and the ice cream is churning away. Mine usually freezes in 15 minutes. This is a great little ice cream maker and I'm so glad to own it. I love the ice cream I make especially since I know it is healthy, at least for a sugared item :))

Awesome ice cream maker. Sleek, capable of doing the job. Great price. Very practical little machine, I'm impressed compared to the more expensive brands I would choose this machine again 😊👍. Love the color and love the look makes quick and delicious ice cream. Texture is spot on. You can't go wrong with this ice cream maker. Beautifully packaged, very durable. Cleans easily. Very versatile. It's not loud, it hums. Doesn't take up a lot of space. Keeps cold while spinning your ice cream 🍨. Clean up is a breeze. I just rinse mine out with warm water and put the bucket back in the freezer where I keep it all the time and ready always for my next batch of ice cream I'm so in love with this machine I've had more expensive ice cream makers which I had given away they were loud and noisy took up too much counter space but this ice cream maker does exactly what those expensive brands do but at a very low price. I'm enjoying making all different types of ice cream I look forward to my next batch I'm even experimenting and creating my own flavors if this machine should ever poop out on me I will get it again makes a great gift. What I especially love is the fact that I don't buy store-bought ice cream anymore I make my own real true Old fashioned ice cream the way ice cream is meant to be without all the additives and products they put in your ice cream today that are absolutely no good for you or your health. I would love to see them produce more colors like blues and pinks and yellows all the colors of the rainbow. I just made my very first batch of strawberry ice cream today and it came out fabulous it tastes so good all the ice cream that this machine produces tastes fantastic you can also follow the recipe book that accompanies the machine. Thank you for producing such a fabulous Cuisinart machine I own a lot of ways in art products and they never fail me and I will continue to purchase more. 😊👍

Just discovered Salt and Straw ice cream recipes. This is a fun, quick and easy way to make delicious and inexpensive ice cream. It works great and makes just enough for my husband and I.

Bought the Model 21 in time for homemade peach ice cream. Had gone back and forth whether to purchase a newer, more expensive version but after reading someone else’s recommendation that the older, simpler model worked just fine, decided to follow their advice and after having made nine batches of various flavors, agree that the “21” couldn’t be any better. No bells and whistles are really necessary other than the on/off switch, and it’s overly pricey to upgrade. The machine does make some noise, but not like a revved-up Harley or anything. I continue putzing around in the kitchen while the ice cream churns, and the high-pitched hum is not overly annoying. The slightly smaller capacity (1-1/2 qt) is advantageous since we can polish off a batch and go on to the next “experiment” without much delay. Finally, the smaller canister is easier to fit in a small refrigerator-freezer for the necessary pre-chilling. I haven’t found a second canister to be necessary for a small family, but if you have the freezer space and need to make larger quantities more often, it could be the ticket. This little gadget has been fun to use and it’s so easy, almost foolproof, to have great-tasting ice cream without the mess of an old-fashioned salt-and-ice freezer. After trying one of the Cuisinarts I ordered another as a gift, along with a 1-1/2 qt oblong storage container (have tried both Tovolo and Sumo—they seem practically identical). After the initial experiments with various “rich” recipes and flavors, we will probably try some of the lower cal versions such as sorbets and ices, but for now, it’s full bore with the creamy goodness. Life is now measured “before homemade ice cream” and after! Observations/methodology: Have tried various recipes—with eggs, cooked custard; with eggs, uncooked; no eggs, adding some instant vanilla pudding powder for extra thickness and body, and using fruits--peaches, cherries, strawberries, as well as butter pecan. (B.C. was hands-down fave!—toasted the chopped nuts in the oven first, with melted butter, a little sugar, and a sprinkling of kosher salt. In the custard, used dark brown sugar, maple syrup and Jack Daniels for flavoring—yummilicious!) Finally decided to stick with the cooked custard approach, adding a small amount of vanilla bean instant pudding powder, say 1-2 TB, to the cooled custard just prior to freezing. (I feel uneasy about using raw, uncooked eggs.) Have had excellent results using a Thermapen to measure the temp, whisking constantly while cooking in a heavy pot. It doesn’t take long to come to temp and thicken, but does need to be cooled prior to freezing, so if in a hurry you may prefer the easy-no-eggs-instant pudding type of recipe, readily available online. Not one batch so far has been a “failure”—in fact, they’re all so good that we’ve become addicted and eat ice cream three times a day. It should come with a warning label! We prefer a rich version, with a combination of heavy cream, evaporated milk, condensed milk and regular milk for a vanilla base resulting in that “from my childhood” taste. It can be modified with add-ins as you please. Be sure to write down what you do as you go, in case tweaking is needed next time or in case you pronounce the latest batch a sure winner. Have plenty of tasting spoons at the ready while churning, and several rubber spatulas will come in handy. As many have noted, it’s key to have the canister frozen rock-solid prior to churning. We keep it in the freezer between uses and even put the plastic shell (aka “lid”) in there while prepping the custard. There’s no actual lid as you might imagine. I wring out a wet dish towel and lay it on top across the open hole, and put some ice cubes atop that to help insulate. May not be necessary, but every bit helps. So far the “21” has worked great and we make a batch every other day. The most challenging part is transferring the just-frozen custard to a storage container for additional hardening. Take out the paddle first and scrape it off (another opportunity for tasting). The filled canister is heavy and to hold it with one hand while scraping out the soft ice cream is a bit unwieldy. A very firm plastic spatula works best (rather than a flexible one) to get all the ice cream out. Never use metal, anywhere, anytime! Wash and dry the canister when empty and return to your freezer pronto. You WILL want more ice cream soon and it’ll be ready to go, so keep a spot empty for it. It’ll be worth it. (I scream for green beans? Not so much….) Some have complained about the freezer not working for long, but being a new owner, I can’t say.. It seems like if you treat the parts gently it would last “forever,” but maybe that’s just like the honeymoon phase with a new lover. Time will tell but we’re very happy for now—even obsessed. Be cautious of OVER-filling the container which can cause an overflow mess since the mixture expands while freezing. Err on being conservative with the amount of custard mix. I use 2 eggs per 3 to 3-1/2 cups of liquid per batch and add the mixings the last few minutes to help ensure they don’t add too much volume. Keep an eye on it from time to time during the freezing process to make sure it isn’t about to overflow. You can always remove some of the mixture if it seems necessary. In the case of the toasted buttered pecans, I folded most of them into the mixture AFTER pouring it into the storage container because instructions say not to add anything larger than a chocolate chip, and I wanted some to be larger chunks. This delayed-addition technique works well for other fixings, too. On one hand, adding pureed fruits at the outset is good, for overall flavor intensity, but adding extra cut-up fruit later may be to your liking. Be aware that too-large chunks will likely get icy in the long run and be hard to scoop up, so there’s a fine line. The other “misteake” was making a double portion of custard in order to have back-to-back batches of half vanilla, intending to make another flavor with the remaining half of the mixture. Apparently the second half of the custard wasn’t chilled enough to overcome the freezing canister having gotten warmer on the first run. Although most batches froze in 15 to 30 minutes max, after a longer time it was obvious this batch refused to set up, so I returned the chilled custard in a bowl in the refrigerator, returned the canister to the freezer and decided to try again later. About five hours worked. Lesson learned—be patient. OK to double the batch, but chill it all thoroughly prior to churning. If pondering whether to get a countertop ice cream freezer, go for it. It’s fun and easy to use. You’ll be a proud as a brand-new parent after you make the first batch.

I have more of a problem with the manual than the machine, because it wasn't the troubleshooting help it could have been. What did help was this page's Question and Answer section, with all the user feedback! So my first batch didn't turn out so well. I used half and half, sugar, salt, and vanilla extract. I'd have used regular cream, but I can't find any pure heavy cream in my area that isn't full of preservatives and additives containing free glutamic acid and other scary stuff. I froze the bowl for 14 hours. The gel was frozen solid. The manual said that the bowl should be in the freezer for 16-24 hours, but it also said that when you didn't hear the liquid gel swishing, it was sufficiently frozen. So I thought optimistically, "Oh! That must mean my freezer's just a super-freezer and got it cold enough in record time! Yay!" Um, no. I have learned that just because the gel is frozen, that doesn't mean its temperature is as low as it can go - or should go. As I discovered, it needs to go a lot lower than "frozen solid" to work with this machine. Since it probably freezes around 32 degrees F (0 Celsius), the manual probably shouldn't say to use the lack of swishing sound as an indicator to readiness. (It's less misleading to say that hearing liquid is a definite sign it's NOT ready.) The actual problem I encountered in my unsuccessful first try was that the mix stopped moving. Parts of it stayed on top of the paddle in a semi-frozen slushy state and parts of it remained on the sides, still unfrozen, and that was the stuff that wouldn't freeze up at all. Since I was confident my bowl was cold enough (uh, yeah!) and the manual cautioned not to stick things in the bowl while the machine was on, I kept turning it off and moving the solid stuff to the sides, then turning it back on. Rather ungainly way to get what turned out to be a milkshake that, when frozen, turned into ice crystals. The next time, I did three things differently, and got very nice, acceptably smooth ice cream without omnipresent ice crystals. First, I used our non-self-defrosting freezer to chill the gel bowl. Freezers that are set to self defrost work by warming up every so often to control frost. Stand-alone freezers like chest freezers or upright freezers come in two styles: Self-defrosting and non-self-defrosting. We use the latter type, the one that has to be manually defrosted, because colder freezers are necessary for long-term storage of meat. A freezer that doesn't self-defrost keeps its cold temperature steady, with the exception of when the freezer is opened or loses power. So I stuck the bowl in that one at the almost-coldest setting, 7 out of 8. Second, I chilled the mixture overnight in the fridge. Not sure that did anything much to improve things, because it seemed about the same amount of cold as my first try. The last thing I did differently was that while the ice cream machine was working, when parts of the mixture started freezing up on top, I used a rubber spatula to recirculate them. I kept using the spatula pretty vigorously the entire churning time. That worked well and was kinda fun. I was left with something that was definitely ice cream. Not slushy, not prone to melting at all. The ice cream didn't melt instantly and the inner bowl was coated with a thin, hard-frozen layer of ice cream in places that stayed there. I rushed to get the ice cream into freezer containers, but I don't think it was necessary this time. Whatever was in that bowl stayed frozen for a long, long time. Fifteen minutes later, I could still eat it frozen with a wooden spoon. So I came away the wiser and with better ice cream. Cold is key. I don't think you need to use a non-self-defrosting freezer like I did, necessarily, but if you chill it the full 24 hours at the coldest setting and it still isn't cold enough, it's possible your self-defrosting freezer isn't doing the job. I was left with two more tips to offer anyone who might be interested. One, if the bowl is that cold, don't wash it right away, or it will freeze some of the washing water on it in an almost invisible layer. Two, I swear that bowl seemed cold enough to possibly make another batch. Had I had one ready, I'd have tried it. If I try it, I'll report back. Hope that helps someone else who encounters the same problem of partially frozen slushy-milkshake ice cream. It's most likely because the bowl isn't cold enough. UPDATE 10/23/2014: Well, it's the next day, and I am thrilled to report I got extra mileage out of the ice cream maker. I froze the bowl at the almost-coldest setting in my non-self-defrosting freezer for about 20 hours. I had a large batch of butterscotch ice cream mix ready and a small batch of coffee ice cream mix ready, my own recipes. I first ran the machine with the large batch for about 18 minutes. (I learned something important here: The larger batches circulate MUCH better than the smaller ones. This one hardly needed to be coaxed with the spatula. On the downside, there was so much aeration that I had to scoop out some at the top to prevent its warming up because it was leaving the icy part of the bowl.) Then I scooped most of the ice cream into a container and popped it in the freezer. I left a bit of the ice cream on the paddle, since the flavors weren't bad to mix with the next batch and I wanted to preserve any coldness I could. I did not wash the bowl out for the same reason, and also because I didn't want it warmed by delays or water. So I then reassembled everything and started the machine and added the small batch of coffee custard mix. It took about 12 minutes to freeze this mini-batch into gorgeous ice cream. Didn't even start to melt. So I basically got 1 1/2 bowls out of one freezer day. Yay! Hopefully I didn't do anything to risk the ice cream maker's breaking - I was pretty careful to mix in the frozen part with the non-frozen part together. I learned something else here, too, that many of you must already know - the more fat, the more like store-bought ice cream. Half and half alone without cream or butter added wasn't quite smooth enough, though it's darn good. I thought it would work because some recipes in the book call for 2 cups milk and 2 cups cream, and it did make nice ice cream, but it occurred to me that I don't know if half & half is half cream, half milk by weight or by volume. Anyone know? UPDATE 9/23/2021: It's years later and it's still working. Haven't used it tons, but somewhat, with a variety of dairy and nondairy ice creams. Pretty pleased with this machine holding up and upgraded it two stars. UPDATE: 5/3/2023: My inner bowl is just starting to flake a bit on the rim, though I have taken a lot of care with washing it and not using abrasives. I found out an interesting factoid from the manufacturer whom I contacted. (Conair) They said of the inner bowl, "The bowl is aluminum covered with a xylan non-stick coating." So apparently the part that comes in contact with the food is fluoropolymer-based and has similarities to Teflon and PTFE. If one were to heat it past a certain temperature, I presume it might not be safe for birds/parrots/avian pets who are nearby. But I imagine/hope that in its normal use, and washing in warm water, it would be fine.

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Me gustó mucho, si es lo que esperaba.

Produto muito bom! Gostei bastante, testei com uma base de sorvete simples, o resultado foi interessante. a entrega foi bem rapida (cerca de 5 dias corridos) e chegou em excelente estado. Recomendo demais. ah, tinha ficado na duvida, mas ela é 127v.

We had to replace our 30 year old machine which needed bags of ice and salt and we weren't sure we'd find a replacement that we loved as much as our original one. This one works great! So far we've made coffee ice cream and cherry vanilla ice cream and raspberry sorbet and they all came out perfectly. Of course, a lot of the taste and texture has to do with the recipe you're using, and we only make ice cream with a good egg yolk based custard, to make it really creamy, but we'd heard that the one downside of some machines is that the paddle doesn't always churn all of the contents. This one absolutely does, and we love the open top so that we can add things like nuts and cherries near the end of the cycle as it's churning. It's also a good size so doesn't take a lot of room on the shelf.

La estuve probando, y en mi caso el recipiente no se congela completamente donde se hará el helado, por mi congelador. Pero si les pasa lo mismo, es meterlo al congelador por 3 días, realizo mi preparado un día antes y lo meto a enfriar, y sigo las instrucciones de uso; en vez de 20 minutos que dice el manual, uso 30 minutos, la mezcla se esponja. Y solo después la meto al refri unas horas y queda excelente. Eso sí les pasa como a mí, que su congelador no logra congelar el recipiente donde va el helado a hacerse. Como recomendación, pueden comprar cremolina; ayuda a tener una excelente consistencia y a quedar suave. Con preparaciones, en mi caso, de frutas.