I hate this machine it almost ruined my life I had it for 6 months and I gained 30 plus pounds. If you want a huge waistline by all means buy this thing it cranks out batch after batch of the best homemade ice cream. You can have what ben and jerry's use to taste like.
You have hit a big soft place in my heart. I dearly love home made ice cream. I grew up on home made that i and my brother made all the time. One of us siting on the machine while the other crank the handle. then change every few minutes. Nice change of videos, thanks josh.
Thanks Josh 😊. This Machine Seems like a Great Thing to have 👍. Watching this Video Brought back a Very Fond memory of my Father Making Homemade Ice Cream, way back in the late 1950"s/early 60's. At that time the only flavor I liked was Vanilla ! He did such a good job, using the Salt & Ice method You mentioned - and of course at that time, Hand Churning it ! It was Absolutely Delicious 😋. Spoiled Daddy's Girl that I was, I recall Him, "asking me for my", "Permission" to make other than the "Vanilla" Flavor ! I was all of 11/12 years then. Have to say, the Memory is bringing 😥's to my eyes. I Lost Him, 3 months following my 16th Birthday. He was only 52 years old ! Still Think of Him - Still Miss Him 💔. Thank You Josh 😔, JaneLee 🕊️ - in Pennsylvania
Excellent! The only thing I would change is not to add any gums. The main reason why I want to make my own is because almost all commercial ice cream uses gums (guar gum, careegenan, etc.) and the ones without gums are super-expensive. Those gums will gum you up.
I just got my ice-100 and just made the first batch. I came here to see how to tell when the machine is done. But my first batch is done now. It is in the freezer hardening a bit, but a quick spoon lick was perfect. Better than any store bought I've had for sure. I used heavy cream, whole milk, cane sugar, and Madagascar vanilla. I set the timer for 40 minutes. One tip is, I used about 1/5th LESS of all recipe ingredients because I had seen others comment on it overflowing, making too much, a mess, etc. But this ended up just right! It was just starting to flow over the top mixing bar when it stopped. The consistency is like a harder soft serve. I just spooned it all off in to a container and popped it in the freezer. I guess this guy made a simple thing too complicated? I just followed the instructions in the manual and first ever batch is perfect!
I am in the middle of moving back to Albuquerque, New Mexico (US) to RE-Open my Acting Studio... I would love to serve ice cream to my students... the reason being my Acting Studio teaches student/actors how to Act in a Mystery Dinner Theatre... (see where I'm going with this question?) Would this particular Ice Cream Maker... do well on a daily basis? I think it would be great to advertise we make our own Ice Cream... BTW... How much does a "Batch" of Ice cream make (in ounces)? Thank you for your help...
I lost count of the number of pans, containers and implements used to make the icecream. Quite a washing up job! So I guess I will keep buying my icecream.
Just ordered one of these bad boys, Can't wait to start making the following flavours Kendal mint cake & chocolate chip, Sticky toffee pudding, Vanilla & golden syrup ripple and last but not least Vanilla with butter fudge chips, chocolate chips, cashews and pistachios
I absolutely LOVE custard based ice creams, BUT you must return it to the stove to thicken and cook your eggs after tempering! You've created a raw egg ice cream, not a custard. Tempering such a small amount into your yolks did not get them to a safe temperature.
additionally, it's better to add the vanilla extract and paste AFTER the custard is finished and the base has cooled slightly. Otherwise you "cook" some of the flavor out of the vanilla.
There are actually some pretty easy recipes out there. If you are making a custard based ice cream there is more work with preparing the custard mixture. I enjoy making fruit based ice creams that a little over an hour start to finish to make. I make a Meyer Lemon Gelato that absolutely amazing and a Mango ice cream that never lasts. Neither uses egg yolks or heating to produce. Both recipes use 1 cup cream and from 3/4 to 1 cup whole milk to make which has the right amount of fat to make them smooth and creamy.
That dude like all youtubers tries to upstage it all and use 2 diferent hella expensive vanilla top tier fruit i am sure the cream came from an organic farm were the cow lives in the house and identifies as a cat. Honestly get some cream sugar shitty vanilla little bit of milk crack 2 eggs whip it up and throw it in the thing no cooking at all. Taste just like your grocery store house brand but better.
Love the video, very good quality home made ice cream awesome . The good news is you need fats in your diet home made products allows you to control how much you intake. Fun fact the brain is the fattiest organ in the body, consisting of a minimum of 60% fat.
why would you want more air in ice cream? That's the american stuff they make so they sell you more air, and less product. Premium ice cream has less air in it.
made this recipe this weekend and it's great. only thing to note is that 32oz of heavy cream is actually 946 ml and not 600 as indicated in the recipe. I used 16 oz (which is what is shown in the video) and the proportions were perfect. thank you.
that's obnoxious. you have ROOM FOR A 32 POUND BEHEMOTH for your COUNTER but not room to freeze a fucking ice cream bowl for making a round of ice cream??? how much stress and money did this cost you??? is it worth it?!??!!
You said you wanted to save on your ice cream spending at the grocery store. News Flash: The ingredients needed to make a batch of ice cream cost more than buying a container of ice cream already made from the store.
Liked your review of the cuisineart thanks! Have you looked into making gelato with a lower fat content but a richer creamier texture and flavor? I’m looking forward to trying to make it in the cuisineart.
omg so many steps too make ice cream! but it will keep me occupied in this quarantine life style thank you for sharing! loved the video! please make more kitchen tech stuff! like ice maker machine bread maker! soda stream! wax heater for legs or (chest) that new kruger special edition coffee maker tech tech stuff! :D lets get fat in this pandemic its goooals beach body see you 2021/22 :/
That was really awesome, Josh! You have incredible patience to go through so many steps. I guess that you guys really did eat ice cream out a lot. We have one with bowls that you freeze and it’s only been used a few times. At our age, the ingredients that go into really delicious ice creams are not very healthy for us. Once in a while I will buy a really good quality ice cream, if it’s on sale.
I make "ice cream" in my food processor. I use frozen fruit such as mangoes, bananas, soy milk and honey(optional). Essentially a frozen smoothy. Delicious, but not sinful. You can get excellent flavour and texture without using cream, milk, eggs or sugar.
The rock salt and ice machines turn in only about 25 minutes!! The problems with the rock salt and ice machines is you have to buy ice, you have to buy salt, you have to clean out the ice & salt brine afterwards & it’s a major deal!! Especially in comparison to just turning machine on after putting in the ingredients!!
You can yeah, just churn for 20-25 min and then serve, it'll be the consistently of between soft serve and a frosty. But if you stop churning and leave it in the machine for another 5 min, it'll get harder.
Was considering buying an ice cream maker for higher quality home made ice cram, but sinking the cost into the machine itself, the stand mixer, ingredients, and putting it all together seems like way too much time and work. Probably cheaper and easier to purchase ice cream from creameries if you want high quality ice cream or store bought.
Hello, I am watching your program from Iran, my machine is Breville, the ingredients you use there are not available here, is there a simpler ice cream recipe that people in Iran can make?
I've had my Cuisinart Ice Cream Maker for about a year now, and today the paddle stopped turning, but the compressor still works. Would you know how I can fix it?
This a great machine and you are right that the quality of ice cream you can make at home is way better than commercial brands however getting the ice cream out of the bowl & off the paddle is complicated and messy. If anyone knows a neat way of doing this please let us know.
I got the cuisinart ice30 from my parents yesterday, I already made ice and it tasted amazing, but when I tried sorbet ice cream it didn't work, maybe it's because the bowl wasn't fully freezed
I have only used pure whipping cream and no milk with raw egg yolks, a bit of salt, pure maple syrup and pure vanilla or coco powder... no cooking and no sugar!... its fabulous.
Thanks for a good review. You said you normally would like to maintain a 2:1 ratio of cream and milk. Your video shows that. However, your recipe calls for 1 cup of milk and 32 oz. (946.3 ml) of heavy cream. That is not 2 cups. That’s 4 cups! In your video you only used one pint (473 ml) of heavy cream, which is 2 cups.
Anca Melinte No... I just took some good notes and looked for other recipes. I figured that if you want to share some good information on a video, it should match the write-up that comes with it. For me it’s confusing enough trying to make a good ice cream, I don’t need any more confusion understanding the video and the write-up. So I just scrolled to the next video. Keep things simple.
i've got an earlier model and it's GREAT. but cherry and chocolate? i like ta keep those seperaaate. i like matcha in a custard base that's smoooooth. or cinamon in a custard base. and i'd let the container warm up a bit to get all the soft serve out.
We knew it was a risky flavor to choose 😉. We probably should have mentioned all the other ones we've done: cinnamon vanilla, chocolate, mint chocolate chip, egg nog, coconut, gingerbread, banana chocolate chip and Mexican vanilla.
@@6MonthsLater ok thoooose are more along the lines of what i personally dig :) fer me, ice cream is all about the smooooth fatty cream, helped along by the sugar n eggs. for me addin lumpiness detracts from the perfection. sure those things may be tasty. but just put em on top so you can still get a smoooth bite when you wanna. but it looks like you have gone pretty deep into it - nice !
This ice cream machine does not appear to be that "simple" to use. To make a little ice cream, according to his recipe, one must spend considerable time in preparation and cooling which amounts to at least a day or two before the ingredients are loaded into the machine.
You don't have to make a custard-based ice cream, that would likely shorten the time it takes to make it. Pretty much all ice cream needs at least 8-10 hours to set in the freezer though and around 24 hours to completely harden.
