Buy Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, BlackCuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, Black Product Description:
- Double insulated freezer bowl holds up to 2 quarts of frozen dessert
- Brushed stainless steel housing with embossed logo
- Fully automatic
- Heavy-duty motor makes frozen desserts or drinks in as little as 25 minutes
- Large ingredient spout for adding mix-ins
Product Description
Housed in brushed stainless steel with an embossed logo, this fully automatic small appliance makes frozen yogurt, sorbet, and homemade ice cream in as little as 25 minutes. The frozen-dessert maker features a heavy-duty motor and a double-insulated freezer bowl that holds up to 2 quarts of frozen dessert at a time. Simply add ingredients, turn the machine on, and frozen drinks and desserts are ready in minutes. Its large ingredient spout allows for easily adding favorite mix-ins, and an instruction book and recipes come included. A fun addition to any birthday party or backyard barbecue, the frozen-dessert maker measures approximately 8-1/4 by 8 by 11-1/4 inches and carries a three-year limited warranty.
Customer Reviews
Most helpful customer reviews
61 of 61 people found the following review helpful.
Excellent Ice Cream Machine! (With Recipe!)
By Jules
I had been using a Donvier hand crank machine to make a fat-free ice milk recipe once a week for the last year, and I was perfectly happy with it, but it didn't make enough to last through the entire week, so I decided to spring for a 2 quart electric model. After some serious research, I gave this a try.If you've ever made a lowfat recipe, you know that homemade ice milk turns into a brick when fully frozen, and the best you can hope for is to scrape off a spoonful at a time. (Or, defrost it for a couple minutes in the microwave, so you can get a spoon into it.) Very tedious. The continual turning action on this machine makes a much lighter, more aerated version of the ice milk, so it CAN be spooned out after being completely frozen! Awesome!The canister is about the size of a half-gallon carton of ice cream, so you need enough space in your freezer to store it, but the result is worth the effort. It's a bit noisy, but not more so than any other machine.If you've had trouble getting the machine to freeze for you:1. Make sure your freezer canister is completely frozen. Buy a freezer thermometer, lower the freezer temp if necessary, (should be at, or preferably below, 32°F, 0°C), and keep in mind that opening the door frequently raises the temperature dramatically. Storing it in the back helps. Making the ice cream in the morning after leaving the freezer closed all night also helps.2. Make sure your ingredients are thoroughly chilled. (Not warm. Not room temperature.)3. To speed up the freezing process, (which would normally take about 35-40 minutes for a full 2 quarts), I covered the open hole at the top with a flat silicone trivet, to keep the temperature stable inside the machine. (Worked like a charm - only took about 25 minutes to reach soft-serve consistency.)4. If you want firmer ice cream, STOP the machine after you reach soft-serve consistency, take the paddle out, quickly scrape the sides, cover the top, and let the ice cream sit undisturbed in the canister for another 10-15 minutes or so. Rotation slows down the freezing process, but makes the ice cream lighter and fluffier. The ice cream directly in contact with the canister will get really hard, and you might need to scrape it off into the center area once or twice during the hardening-off process. Use a stiff silicone spatula or spoon to scrape down the sides. (This is normal for canister style ice cream machines.)5. If you can't get the ice cream to reach soft-serve consistency, which can happen if your canister wasn't frozen enough to begin with, try turning off the machine for 1 minute intervals every 5 minutes or so, AFTER the first 20 minutes of processing. It gives the ingredients more contact time with the frozen canister sides, and speeds up the freezing process. But you need to give the machine time to partially freeze the slurry first, or you might freeze the paddle into place.You can also scoop the soft ice cream into your freezer storage containers and let it finish freezing in your main freezer. If you use small containers, (1 cup), that will take an hour or so. Large containers can take several hours to fully freeze, depending on how cold your freezer is. (Which makes freezing your ice cream in the morning very practical.) Again, this is normal for canister type machines, you just need to know what to expect.5. A full recipe takes longer to freeze than a half recipe. If you need it quicker, or want it firmer, you can try removing about a fourth of the liquid before starting. It keeps in the fridge for a couple of days. (Or just reduce the recipe.)6. Use a recipe you are comfortable with. I just about choked when I saw a couple of recipes in the Cuisinart cookbook that called for over a full Tablespoon of vanilla! That's ridiculous and has to be an editing problem. (Vanilla is made with alcohol, and alcohol doesn't freeze.) I find that 1 1/2 teaspoons of vanilla is plenty, but never more than 2 teaspoons of extracts, total. (By the way, flavor oils make a great addition to your recipes. "Loranne Oils" or "Superior Products Oils" are fabulous, and really add depth. Use sparingly though, just add a drop or two of the concentrated Loranne oils or you'll mess up your ice cream. Try the Loranne Eggnog oil. Yuuuummmy!)7. Don't put more than roughly 7 cups of liquid ingredients into this machine, or they will expand right out of the top of the machine as they start to freeze! Whoops! This was very amusing, but due to the design, I was able to just scoop the soft ice milk out of the center hole as it expanded and pack it into the freezer containers. I like the open hole design, it makes for easy addition of fruits/nuts/coconut at the end. And the fact that the canister rotates, and not the center paddle, makes it easy to carefully scoop a bit out if necessary, without stopping the machine.8. Either store the canister inside a large double bread bag in the freezer, with a twist tie and a bit of bag at the top to use as a handle, or take a pair of potholders or rubber gloves with you when you go to remove it from the freezer. It gets VERY cold. And touching directly with warm hands will lower the temp of the canister, if you don't drop it.9. Always make sure the canister is completely dry before storing in the freezer.Finally, here's a healthy-ish ice cream base recipe to use in it:Ice Cream Base (2 quarts)8 generous 1 cup servingsIngredients:6 cups Lactaid reduced fat milk w/extra calcium. (Ain't cheap, but you get the eXtra calcium. You can substitute whole milk or half & half for richer ice cream.)1 1/4 to 1 1/3 cups "WheyLow" for ice cream. (Lower glycemic index sugar. 1/4 the calories of regular sugar. [...] ) Or use sugar.1 1/2 teaspoons vanilla.2 small pinches of salt.Mix everything vigorously with a wire whisk in a large Pyrex measuring cup or bowl until the sugar dissolves completely. Use this as the basis for all ice creams, varying by the addition of pureed fruits in season, coconut flakes, or nuts. If you use flavor oils, add a few drops to the mixture above, if you add nuts and fruits, put those in through the opening during the freezing process, in the last five minutes. (Fresh strawberries or peaches macerated with a bit of sugar is a spectacular add-in.) If you want to use cocoa to make chocolate ice cream, use about 2 heaping tablespoons of cocoa, dissolved first in 2 TBS hot water, and then stirred into the liquid mixture before freezing. Add chips, crushed cookies or flake chocolate at the end. (Liquids go into the mixture before freezing, solids go in at the end.)It's pretty hard to mess this one up. Since there are no eggs in the mix, you can taste it to see if you like it, before freezing. Just keep in mind, the flavors and sweetness will intensify after freezing. Start sparingly and add more to the next batch if it needs it.Give it a try, and don't be afraid to experiment.Okay, that's enough. Hope it helps. This machine is an excellent value.
55 of 56 people found the following review helpful.Yummy!
By I am
This is a fun product! You do need to freeze the bowl before use, so as long as you realize that, you should be good. And my first batch was the Vanilla Bean. It was/is to die for. Had I read the directions THOROUGHLY, I would have seen that this particular recipe requires the custard (which you make from scratch) is to be chilled thoroughly prior to mixing it in the machine. This recipe takes a little time but boy is it worth it!! I am sad that the other guy left a bad review for the machine when his beef was with the company's customer service before even ORDERING it. I like the first guy's idea of buying an extra freezer bowl (if you have the storage space). They include recipes for ritas, gelattos, slushies, floats, sorbet, etc. LOTS of fun!
42 of 44 people found the following review helpful.
Fun, tasty!! But not exactly fully automatic as description reads.
By northkona
The info Amazon provides says it's fully automatic, just put the ingredients in and it does the rest. That's not accurate, you must do a little mixing work to prepare the ice cream recipe, then pour it into the machine and then it freezes it. I have made some very good ice creams from both ultra-rich recipes and less-fattening ones, with the final hard-freeze happening in individual dishes in my freezer (easier to serve). You can also indulge in eating it as a soft-serve, and not bother to freeze it harder. Homemade ice cream freezes VERY hard in your freezer, so if you go that route, set it out on the counter about 10 or 15 minutes before you want to eat some. It softens up some and also tastes better.I am concerned about the number of people who said their cannister didnt do the job of freezing the mixture. I think there IS something wrong with their cannister, not the recipe, and not their use of the machine. That's something to take into consideration. If you buy it, try it out right away, a couple of times, make sure all is well, and return it promptly if you don't get the contents to freeze to at least soft-serve stiffness at about 30 to 40 minutes.Yes, it's a little noisy. You could put it in the laundry room or the garage if you hate the sound it makes. I dont think it's that bad, but it isnt silent, it does growl as it churns.Ben & Jerry's Ice Cream book is an excellent choice for recipes, by the way. I bought it, and am delighted! For diabetics, Splenda works very well for sorbet and ice cream recipes. You might like to experiment with Splenda, and perhaps add more to your recipe after you try out one or two -- the sweetness does diminish a little, but the taste is still very good, with no artificial flavor overtones.
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