[This review was collected as part of a promotion.] I have been using the ice cream maker for a month now and love it. Freezes the sorbet or ice cream perfectly. It's the same unit that we use in culinary school
I would recommend this to a friend!
Written by a customer while visiting cuisinart.com
[This review was collected as part of a promotion.] I bought this about a month ago. I’ve made three different types of frozen desserts with it. It is absolutely phenomenal very quick and easy to use, Excellent quality and best of all no pre-freezing bowls! Big fan of the Cuisinart products I own haven’t been let down yet and I’m a retired professional chef!
I would recommend this to a friend!
Written by a customer while visiting cuisinart.com
[This review was collected as part of a promotion.] Bought this to replace our other ice cream maker that required freezing the mixing tub. This one had a freezer system so you prepare the ice cream base and pour it into the cylinder, cover and turn it on. Unfortunately we followed the manufacturers vanilla base recipe and the volume was too much for the mixer, causing it to leak. We will give it a try filling it with not as much base but the final product was great!! Creamy and a great flavor. It also makes gelato using a different paddle.
Written by a customer while visiting cuisinart.com
I love that I can just put room temperature ingredients into my ice cream maker and within an hour have homemade ices or ice cream. The best I've made with sweetened condensed milk.
I would recommend this to a friend!
Written by a customer while visiting cuisinart.com
My new ICE-100 works well. I have had it for a few weeks and I have made 8 batches of ice cream and gelato so far. The ice cream maker is easy to use and the instructions are clear. I precool the machine and the ice cream base, which results in run times of under 30 minutes. Different ice cream and gelato recipes produce different textures with simple recipes being easy and a little more icy, and custard-style recipes being more involved because the base is cooked but then they are creamier. My next project will be to try and make good gelato, which has less fat, with less sugar by replacing some or all of the sugar with a sugar substitute.
I would recommend this to a friend!
Written by a customer while visiting cuisinart.com