Customer reviews from Whynter.com
Whynter - Ice Cream Maker 2 Quart Capacity Bowl & Yogurt Function in Stainess Steel - Stainless Steel
Average customer rating
4.8
(36 Reviews)
Rating breakdown 36 reviews
5 Stars
30
4 Stars
6
3 Stars
0
2 Stars
0
1 Star
0
97%of customers recommend this product.
(
33 out of
34)
Customer Reviews for Whynter - Ice Cream Maker 2 Quart Capacity Bowl & Yogurt Function in Stainess Steel - Stainless Steel
Posted by: Kimefish
from Livonia, mi
Gender:Female
Verified Purchase:Yes
So easy and convenient. This was a replacement maker for another brand and sonhappy we invested.
I would recommend this to a friend!
Written by a customer while visiting Whynter.com
Posted by: Kitchen Updater
from Tulsa, Ok
Gender:Male
Verified Purchase:Yes
This works great. However, it didn't make the ice cream as hard as I thought it would be. The final stage requires putting it in the freezer.
Written by a customer while visiting Whynter.com
Posted by: sunkat
from Plymouth, MN
Gender:Female
Verified Purchase:Yes
We've had our Whynter Ice Cream maker for about 3 months now. I've made ice cream once or twice a week every single week! Love the fact that I don't have to keep a bowl in the freezer so it's cold when I want to use the machine, like some ice cream makers.
Some things I've learned: You can start with hot ice cream mix (we love the product that starts with eggs and cream, etc, so always cook it first) but it will take a long time. Since I want the machine to last a long time, I normally cool the mix in the refrigerator for at least a couple of hours before making ice cream. It can cool in the frig for a day or two, so it's very convenient.
I normally use the recipes from Whynter (got them online), cooking up a full recipe, but only freezing half in the Whynter at a time. That way it seems to make fluffier ice cream.
The cover really does make the ice cream freeze quicker. I doubted that at first.
When the paddle stops, if you push it down gently, it will most often start up again. I like to churn the ice cream as long as I can, to make it more scoopable. Sometimes I have to push down on the paddle quite a few times while making one batch. Other times not so much. Not sure why. That makes it hard to walk away during the freezing process. I check it alot.
You don't have to eat the batch immediately, but it gets pretty hard in the freezer. We normally let it warm up a bit before scooping it.
Always use the freezing "pail" dry (on the outside). Makes it hard to make two batches one immediately after the other without washing and thoroughly drying the outside. You don't want the pail to freeze into the machine. Makes getting your finished product out very difficult.
My husband and I usually scoop the completed ice cream from the pail to a storage container together. He scoops off the paddle and I do the bowl. That way we minimize meltage. The paddle is irritating to scoop off, as it has lots of nicks and crannies. I'm sure they're necessary...
We add mixings when the ice cream has begun to firm up. Earlier and the mixing get stuck on the paddle.
Sorry I went on and one with this. We really like the machine, but it's not perfect. But we're having tons of fun with it!
I haven't tried it for yogurt, but certainly intend to!
Some things I've learned: You can start with hot ice cream mix (we love the product that starts with eggs and cream, etc, so always cook it first) but it will take a long time. Since I want the machine to last a long time, I normally cool the mix in the refrigerator for at least a couple of hours before making ice cream. It can cool in the frig for a day or two, so it's very convenient.
I normally use the recipes from Whynter (got them online), cooking up a full recipe, but only freezing half in the Whynter at a time. That way it seems to make fluffier ice cream.
The cover really does make the ice cream freeze quicker. I doubted that at first.
When the paddle stops, if you push it down gently, it will most often start up again. I like to churn the ice cream as long as I can, to make it more scoopable. Sometimes I have to push down on the paddle quite a few times while making one batch. Other times not so much. Not sure why. That makes it hard to walk away during the freezing process. I check it alot.
You don't have to eat the batch immediately, but it gets pretty hard in the freezer. We normally let it warm up a bit before scooping it.
Always use the freezing "pail" dry (on the outside). Makes it hard to make two batches one immediately after the other without washing and thoroughly drying the outside. You don't want the pail to freeze into the machine. Makes getting your finished product out very difficult.
My husband and I usually scoop the completed ice cream from the pail to a storage container together. He scoops off the paddle and I do the bowl. That way we minimize meltage. The paddle is irritating to scoop off, as it has lots of nicks and crannies. I'm sure they're necessary...
We add mixings when the ice cream has begun to firm up. Earlier and the mixing get stuck on the paddle.
Sorry I went on and one with this. We really like the machine, but it's not perfect. But we're having tons of fun with it!
I haven't tried it for yogurt, but certainly intend to!
I would recommend this to a friend!
Written by a customer while visiting Whynter.com
Posted by: MZalusky
from Cupertino, CA, USA
Gender:Female
Verified Purchase:Yes
Reviewing this after my first successful homemade frozen yogurt recipe. The machine was easy to use. The booklet instructions were easy to read. The recipe was perfect and delicious. Will definitely branch out to try more recipes!
I would recommend this to a friend!
Written by a customer while visiting Whynter.com