I have the cuisinart and it WORKS. You guys didn’t freeze the bowl like the manufacture recommended. I made ice cream consistently and it takes about 20mins EVERYTIME. I’ll show you
Seriously, the point is he acknowledged the Breville was good also. If he would have prechilled it longer it would have made some difference to be equal the the middle one but not better. The base isn't going to change and the only difference was how well they were mixed. The point I am trying to make it was the cost which is why the middle one won, not the functionality if they would have used both correctly.
Cole G, If you go back they questioned if the bowl was really frozen since they could hear and/or feel the solution in the bowl's walls moving around...which tells you it wasn't frozen enough. Perhaps they didn't have the bowl in a good spot in their freezer or...? Second problem with this "test" of the Cuisinart was the directions (I own one) say to refrigerate the ice cream base (since it is cooked and hot) for a few hours or overnight. Judging by how it poured in the video, I'm guessing they used room temperature base. This test was completely unfair to the Cuisinart since it was used outside of the manufacturer's recommendations. It makes very good ice cream when used as directed.
I have the exact model and it works very well, an even thicker consistency than the ones shown in the video. There was something wrong with the cooking process. My bowl gets so cold if my hands aren’t completely dry, they stick to the bowl!
I have that Cuisinart ice cream maker my instruction booklet says, "To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen." I can't speak for the other 2 products but I love the Cuisinart. I've never experienced the problem they have.
CodexAce I was impatient when I first got the Cuisinart and used the bowl without the coolant being fully frozen and the ice cream turned out like it did here, in the video. Didn't use that machine for six months and one night I had a craving. I already purchased ten boxes of vanilla ice cream mix from Amazon so all I would have to do was mix it up with milk and cream and put it in the bowl, which I had in the freezer for six months. In 20 minutes, I had ice cream! FOLLOW DIRECTIONS!
They literally said they test based on factory instructions. They freezed it for 24 hours and it still had liquid inside of course they won’t freeze it further because they’re not testing that. You’re the stupid one
I heard that you're supposed to use an absolute shitload of salt, like, whatever you think is enough, double it, because it's the most important part of the reaction.
theres an equation for freezing point depression and boiling point increase that factors in the number of ions you are dissolving in the water or solvent. Basically once you can't dissolve more salt in the amount of water you'd get by melting the ice, you won't make it get any colder.
From the Cuisinart manual: “The freezer bowl must be completely frozen before you begin your recipe... The length of time needed to reach the frozen state depends on how cold your freezer is... Generally, freezing time is between 16 and 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is therefore frozen.” It’s all there, black and white, clear as crystal. Your freezer wasn’t cold enough, and you blamed the ice cream maker. You LOSE. You get NOTHING. GOOD DAY, SIR.
LOL, as they say. Grew up on a dairy farm, had 120 head of guernseys providing the FINEST product to start - and we HAND CRANKED that old White Mountain freezer! I've tried the freezing tub things (2 different NON-cuisinart brand) but still prefer your cheapest option! Tried and true, bullet-proof, big enough batch so I can share with the rest of the fam - just not that difficult! Few hints: get the rock salt intended for this exercise do things in order - it's easier: pour mix into can, insert beater, cover with lid, place in bucket, attach motor. Now you can add ice & salt without ANY risk of salting the mix! start the motor add 2-3 inch layer of ice, sprinkle some salt, repeat until top of can is reached after 10 min or so there will be room to add another layer ofice & salt, and MAYBE another after a few more minutes pay close attention when the motor starts to labor (slows down) so you can shut it down IMMEDIATELY when it stalls pull the motor, clear any salt from lid, pull the beater while you can (hold lottery for which kid gets it), replace lid and plug its hole with a cork, cover with a towel and let harden up further, IF you have the self-controll to wait while you're waiting, plan your offsetting diet for the following week don't get me started on RECIPES!
@@dudakoff1000 Yup! And that brand makes ice cream exactly like the other brands of the same type. You can also get them at thrift stores for around $10 (or less) and save the big price tag. Designing it to look like a wooden bucket does not change the ice cream.
One requires freezing for 24+ hours until solid, one requires quite a few pounds of ice, so you have to go out and buy a bag, or again wait 24+ hours for your ice maker, the other "nah we're not gonna let it pre-chill for 20 minutes" Lolwut. So the one in which the instructions were actually followed had the best results. I think the real winner here is following the instructions...
I have the nostalgia in the middle and it makes a lot of ice cream. It’s a little quirky. I use a ton of salt prefreeze the bowl for two days and after an hour or so get an almost hard ice cream. The bottom line is that homemade ice cream is much better and no chemicals!!
A. W. But their freezer either wasn't below 0°F, as specified in the instructions, or they kept it in a warmer part of the freezer, such as near the door.
Our Proctor-Silex (similar to this Nostalgia) finally died after about 30 years of regular use. We'll be getting another ice+salt type machine. It also makes 4 quarts, compared to the 1 or 2 quarts of the other types of ice cream makers.
I keep my Cuisineart container permanently in the freezer, and there is zero liquid agitation. My ice cream churns in about 15-20 mins top, perfectly. It's a bit sloppy for Eater to have gone ahead and done the test without properly freezing the bowl.
Exactly. They were also supposed to use rock salt with the bucket ice cream maker. I think these jackasses put the Cuisinart tub in the frig instead of the freezer.
@@JourTheeOnly The problem is it didn't freeze. Being in there for the amount of time and being frozen are two different things. It's like lighting the fire in the fireplace - if it is not prepared properly, there will be no fire.
theres no way your freezer was cool enough.. i use the Cuisinart bucket one and its actually a pretty solid machine. those other ones are super bulky for at home use.
Rob M. If their freezer wasn’t cool enough, they wouldn’t be using it. The instructions should work for every decent freezer that can do its job (if theirs couldn’t they’d replace it) and they freezes it for max on the instructions.
A. W. The instructions specify that your freezer must be at 0°F or below. Many home freezers aren't. If theirs wasn't, it doesn't matter how long it was in the freezer, it's not going to be cold enough.
Zan Hecht All freezers should be made to reach 0F, while a fridge should be set to 34F. If your freezer can’t reach 0, you should get it replaced or simply stop opening the door so much.
Agreed, used mine a few hours ago. Put the bowl in the freezer for about a day, followed cream cheesecake ice cream receipe and turned out great. Didn't have that milkshake texture as their's did
I have a Cuisinart ice cream maker. I store the bowl in the freezer. When I make ice cream, I just put the whole machine into the freezer, push the start button, close the door and come back in 20 minutes. Makes very good home made ice cream. Not commercial quality, but very good none the less.
The nostalgia one lol, used to have a hand crank. Store in garage till summer. Lots of ice and rock salt from soft water maker and keep adding ice and salt when outdoors in hot weather, it runs the water out the side hole. Best when soft. But if you prefer it harder, remove motor add ice to top, put a towel over it. It never lasted that long though on the Fourth of July, folks ate it creamy. Don’t spend 39 bucks go to old folks garage sales. If your lucky you find a hand-crank one. By the time you get thru cranking in 90 degree heat, you won’t care it’s soft. 😂😂😂
I am not defending cuisineart but own it and it will work but 2 things are important. Freezing the barrel for at least 2 days and/or make sure the ice cream mix you put in is refrigerated or very cold. If your mix is refrigerated then you can usually get away with a 1 day freeze on the barrel.
I got a Nemox 1700 pro, which is kinda similar to the Breville. Nemox says to start the machine 10-15 minutes before use so the bowl is freezing cold (you can actually see ice crystals forming on the edges). I am pretty sure Breville would perform better if the machine had been going for a little first?
I own a cuisinart Ice cream freezer and It works beautifully. This was and unfair test. The canister NEEDS to be frozen solid. THe instructions I received said it may take 2 days to initially freeze the canister.
you can allow the nostalgia ice cream to sit in the canister in the ice and salt for about an hour and it will harden up better. We always make it before dinner, the eat it after dinner and it is perfect. We also have a hand crank and the inconstancy of the beating makes it taste so much better!
I'm glad they stuck with the instructions on the Cuisinart. I own a few Cuisinart products and am very happy with the brand but hey "c'est la vie." Endo definitely needs to do more of these. 👍
They did not stick with directions which clearly say it needs to be fully frozen. The directions also specify a freezer temperature. Mine has always worked (for years and hundreds of quarts of ice cream), but I fully freeze the bowl *in* the freezer, not the freezer portion of the refrigerator. From what I saw of what they did with the other two machines, I think all three would come out nearly equal. With ice cream, it is less about the machine and more about the recipe.
The bucket style has one very big drawback and that is it takes a LOT of ice. You have to either have a dedicated ice machine that can pump out a lot of cubes or buy bagged ice every time you use it because most refrigerators have tiny ice hoppers these days.
I was gifted a Nostalgia ice cream maker and it works great. I don't think they used enough salt as my ice cream more solid than theirs did. I was impressed that the Nostalgia bested the other makers. Go Nostalgia!
Nostalgia is based on the old time manual ice cream maker which in the 70s/80s/90s I used with my Girl Scout Troops on day trips! Best way to create ice cream. We used heavy cream, vanilla, sugar. We would use regular Kosher 2:1 (salt:ice), let the girls take 10-15 minute time periods hand churning depending on age/stamina/size. If you’re doing it outdoors in very hot weather as we were, we would change to adult leaders and churn it further until is was difficult to churn. It was firmer than yours! This method you have to keep the balance of salt and ice! As the ice got watery we would dump the excess water repack with additional cubes and Kosher salt. I had that manual ice cream maker for over 30 years and left it with the Girl Scouts when I stopped overseeing troops for trips day, overnight, long trips and primitive camping! All original equipment stayed together; I would clean at season’s end. On the wood bucket, I
I would put use use oil to preserve and seal it for the next season and store it over the Winter/Spring after summer camping was over. It’s tougher than it looks. For the amount of time you would use it, it is the best bargain for families on a limited budget.
The bucket and ice & salt method has been around forever...if it’s not broke don’t fix it... LOL. When I was a kid we had so much fun cranking the ice cream to make a fun summer treat. Us kids would all take a turn...
I’ve owned all three. I would not go back, the built in compressor is so convenient. I hardly ever buy ice cream except from really good shops. O wow cow, Nuts About Ice Cream...
I was without milk for a while and finally broke down and bought what used to be my favorite ice cream. It was awful. I have my own Nigerian Dwarf goats and use there milk and have gotten very, very spoiled. I have a dear friend who I have given ice cream to and she stopped going to their favorite ice cream shop, said they had better ice cream at home from me. :-)
If he mentioned the liquid in the base of the Cuisinart machine was moving, it's only safe to assume that he didn't freeze it all the way which is why It did NOT perform in the test. They purposely did that. I'm surprised Cuisinart did not say anything about the mishandling of the product and trying to slander the products reputation. Because they clearly did not read the manufacturers directions.
*why they trying to play Breville when we know they can make more ice cream, sorbet, to gelato and more. Lame to not use the PRE_CHILL or use the FIRM button*
I have made ice cream out of the ziploc bag technique with the salt and ice in my Physics class. It was sooooo good. The ice cream was so smooth and delicious. That day in Physics was a good day.
I grew up with the bucket: it was the wooden one, with allmetal moving parts, the gears etc, the hand crank type, & we all loved it.But today, with a small apartment, & no inclination to handle the mess, I would like to have the freestanding one.
@@kbflorida888 yeah these guys don't know anything about making icecream. It is truly lyrics sad. They put all of the machines at a disadvantage except the one they were getting paid to promote
I have one of those electric 'old fashion " machines as well as an old hand crank one... the plastic paddles of the electric one leave too much cream stuck to the sides of the bowl compared to the wooden paddles of the hand cranked one. If the electric bucket machine won this competition.. the hand cranked one would have blown all of them out of the water.
Are you kidding. These compressor makers are far beyond the freezer bowl and other tech. Most folks don’t plan on Monday to have ice cream on Wednesday or Thursday. I have a Cuisinart 50bc (compressor style) , and it made “supermarket” level ice cream in about 35/40 mins - from a warm starting machine. That’s the level I wanna START at. Anything longer than that and you can just buy some ice cream - at the supermarket
let me rock this boat here, get a traditional mixer like the one in the background, and throw in powdered dry ice into your ice cream base, best textured ice cream you'll ever have!
You didn't prechill the Breville as the instructions said, and you didn't let the Cuisinart freeze solid as the instructions said. It's not really a proper review, is it?
Something's wrong here - my family just made 3 batches of perfect ice cream in the Cuisinart that they claim doesn't work. Freezer bucket shouldn't have liquid in it when in use... so maybe their freezer wasn't cold enough? Very puzzling.
Exactly. They were also supposed to use rock salt with the bucket ice cream maker. I think these jackasses put the Cuisinart tub in the frig instead of the freezer.
Over time the bowls you have to put in the freezer don’t work so well. When you first get them they are great. But if you’re making lots of ice cream, you will notice a significant difference. Also, you don’t only have to freeze the bowl, your ic base has to be really cold. Which is why that Cuisinart didn’t work because the base was sitting on the table and not out of the fridge. I’ll take the middle one, or the one with the compressor any day.
@@quincyjacobs6994 I had one of mine for well over five years and it works as well as before, no issues at all. Is it possible your freezer is not as cold as it was? (And I do make a significant amount of ice cream, literally hundreds of quarts over the past ten years.)
Glenna Rose Perhaps you’re correct. I’m a pastry chef and work with commercial equipment at my restaurant. So when I have to go back to basics sometimes I feel like I’m lost 😅. I love my breville smart scoop, though. It works as well as the one I have at work.
The Cuisinart makes EXCELLENT ice cream . . . if you use it correctly. The bucket has to be pre-chilled at least 12 hours in the freezer. It then makes great ice-cream in about 20 minutes. Follow the instructions and you can't go wrong. I'm making another batch of French Custard with mine right now.
From my own experience those bucket ice cream makers make the best homemade ice cream. I actually thought the expensive one would win but I am glad the one I can afford won. I'll keep using mine.
Wow...I see some who are completely inexperienced making ice cream the old fashioned way. So much simpler than the way they did it. I grew up using a hand turner manual crank.
1:06 you can clearly see the bowl right there just getting warmer and warmer. And then OH “we just took it out of the freezer after 30 hours” like no. After you take it the cooling liquid will literally melt in about 30 minutes or so. So if they took it out before hand and just sat there in the counter while they talked+ studio lights get hot af. Trust me everytime I make ice cream I try to make it during the night when the house is cooler.
Strange that an ice cream master has never used ice and rock salt. That old fashioned machine is the only.piece of equipment that can produce very stiff hard ice cream...and you can ripen the ice cream right in the brine bath.
Freedom Talk Media no way. I have this machine, you pop by bowl in the freezer for 16-24 hours and it should be solid. In the video it's clearly not solid, no way it would have worked. 24 hours of freezing it would be frozen. So their test is bs.
Postive: you have it so use it, nothing like home-made ice cream. Negative: you have to have the mixer and it makes less and doesn't keep it cold as long. As for smoothness, that is partially depending on your ice cream recipe and when you stop it.
If your ice cream base is above 40F then it's pretty obvious that you didn't pre chill it when the instructions for the Cuisinart clearly state "for best results the mixture should be chilled overnight before using" so it should START (really for all of these models) closer to 36-38F or refrigerator temperature... Homemade ice cream isn't meant to be done fast, so please give each of these machines the best chance of success possible.
My Kitchenaid ice-cream maker has a taller lid than the Cuisinart. It works fine after 24 hours of freezing of the container. Sad that I didn't buy the old style one though.
These guy misused the Cuisinart machine by skipping a step. One has to put the custard in an icebath to lower the temperature down to 40° BEFORE putting it in the machine. And obviously they did not allow the canister to completely freeze.
For $400, get a used commercial machine for $450. I have a commercial machine in my house that runs off of 120volts, makes 3 quarts of each flavor as it is a 2 barrel machine, and hold 2 gallons of unfrozen mix in the hopper. I love it, I rent it to my friends to parties for $30 a day and have made my money back 4 times over. Go commercial
You just store the bucket in the freezer so it is always ready. I bought two buckets for my Cuisinart so I could make ice cream even if I just made some. I just ordered the Breville and I want to order a second bucket as well.
With the cuisinart you would ideally want to freeze the bowl for at least 48 hours till the inner core was frozen solid and then it actually does work.
I just used my cuisinart and it needs to be in there for a long time. It makes ice cream no prob It has high reviews because it's easy as long as you have advance time. No salt needed still cheap for do it at home. Yum
I have the oster version of the middle ice cream maker and I love it when they were like it might not be the best and I was thinking that no that’s the best one
Unfair with the silver machine... you let the ice cream base cool longer in the bucket by first freezing the can and talking a bit before turning it on.. the cream has started cooling before it started churning (adding salt to ice can significantly immediately lower the Temperature of the ice) whereas in the silver machine, there was no pre-cooling as you didn’t turn it on and the built-in condenser didn’t even start until then so the ice cream base didn’t have chance to cool down before churning..
I'm surprised that he's so surprised that a product that has been on the market longer than both the other's combined, preformed as well as it does. It's cheap because it's proven and has gone through years of cost saving. Hell, can probably still get hand-cranked ones, used those back in grade school to make damn fine ice cream.
I ordered one for myself this afternoon - birthday gift for my 75th birthday later this month! I figure I have reached the age and made enough ice cream, I have earned it.
If you used the breville once a week, what would be the saving on buying a tub of premade ice cream of comprable quality (i mean real food ingredients not chemicalised junk) ?
