But a relationship is built upon 2 inputs, therefore if you had the "different" or "this👆" relationship with your father you say you wish you had would mean you wouldn't be you. Aren't you happy with you? Up side is, you can change half of that relationship maybe even the whole thing if it is not too late.
Purchased ours a couple weeks ago. I have used it twice. A tip for people watching:Cuisinart provides you recipes in the instruction manual. The easiest is a no egg no cook vanilla. Obviously you add your mix ins to that but it's super easy. On a different note the mixing piece does not lock into the cover. It sits loose and when the bowl begins to turn the cover has stop on it that keeps the mixer still as the bowl turns. So easy to clean as well with only 3 pieces
You can make 2 batches in one day if you are quick. After you make the 1st batch quickly scrape out the bowl and wipe it down with a paper towel (do not wash under water as it will heat up the bowl too much). If you were quick with your batch 1 clean up and get the bowl back in the freezer you will easily be able to make another batch in a couple hours.
@@monicamaldonado02 Clean it with a ordinary kitchen brush which you use for the dishes. Then hold it under running water and clean it in about seven seconds until all the icecream is out. Use no soap or whatsoever. Then turn it up side down to let the water out and dry it very very fast with a cloth also in about 7 seconds. If you wait too long, the water or your cloth will freeze to the bowl. Now it is still cold and put it immediately into your freezer. Hope that helps Monica.
I've had this machine for a few years now and I can vouch for it. I was a bit worried about the long term motor life since it doesn't sound super happy once the ice cream starts to firm up. But I'm happy to report it still works great. Plus you can't beat the basic vanilla recipe as a starting point for some fun recipes.
😂 It’s so loud!! It’s the lid. Turn it on, remove the lid, it’s quiet. Put the lid back, and it’s noisy. I want to figure out a way to lessen the noise. 🤔
Don't forget: They feed bulk GRAINS to cattle, to fatten them up for market. Fat in your diet is NOT what causes obesity. The extreme volumes of carbohydrates in the western diet is what is causing obesity.
Usually with ice cream makers You're actually supposed to put the machine together and turn it on BEFORE you pour in the mixture or you could break your dasher. The liquid freezes pretty quick and it could get stuck
When she said her dad would be her taster, I was really hoping his name was Ben instead of Rick. Then I realized her last name is Cohn rather than Cohen. Talk about potential for a real ice cream expert!
Just made ice cream for the first time in my 60 years of life and OH MY GOODNESS! So much better than store bought. My next batch will be chocolate. Wish me luck!🍨🍦💪
I have one and I don't understand why people like it. The blade is pretty far away from the edge of the bowl so the ice crystals are quite large, making the ice cream fairly grainy. No matter what type of ice cream base you're using and how well you make it, if your ice cream is grainy it tastes like the cheapest generic stuff in the supermarket. I even went to forums to ask about that problem and nobody knew what I was talking about. To this day I don't know if it was some sort of defect in my machine, if I'm not using it properly, if my standards for ice cream are too high, or if everyone who rates this well can't tell the difference between grainy and smooth ice cream...either way the machine sits in my cabinet collecting dust.
Hmm.. (IMO) if what you mean abouth grainy is on that like oreo bits are very small i Guess you try Using half the amount of oreos on the start and when almost or nearly finished pour the remaining oreos To get the ice cream at least be a bit more filled with chunky oreos I don’t really Understand the Situation very well and i hope this helps.🤷🏻♂️
@@stravander3948 See...this is exactly my point. I'm talking about the texture of the ice cream itself, not its mix ins. Do most people not notice that cheap ice cream is grainy (large ice crystals) and expensive ice cream is smooth (small ice crystals)? When talked about this on the forum it seems like half the people didn't know what I was talking about and the other half thought I should use a gelato or frozen custard base instead of an ice cream base. I already had and the results were more or less the same.
@@yogtheterrible you are supposed to freeze the ice cream for another 6 hours after you make it. the machine only takes it to "wendy's frosty" texture. it gets to real creamy ice cream texture after you freeze that.
Never thought about it but Cuisine-art makes sense...I've always pronounced it qui-sin-art? But queasy-nart Does have a slightly unsettling stomach churning ring to it. LOL!! ; )
Thanks for showing how to use it and the different recipes you tried. Good thing you showed what happened if you underfreeze the bowl. I can see my husband trying waste time and ingredients trying to make 2 batches in one day. ;-) Loved the magic jump trick!
Galanz deep freeze. 159.99 online price, sale at target, pickup in store. 5.0cu ft and -20f Also 75watts running, so efficient. I have 2 and ones converted to a fridge
This was a fun video. I was thinking about getting one, so I started looking up reviews on here. I found your and now I think I'm going to get it for sure. Thanks!
Beautiful! It was also very nice to see your dad appearing on the video. I am just amazed to watch how you could make your own ice cream at home. Regards from Peru, South America.
Not for that price. If you want a compressor, then you have to think at least double the price, starting from $200. Thats why this machines are quite cheap. This one is probably the best for pre-freeze bowl machines, but there are some cheaper, even on the same brand. One with compressor is better yes, it doesnt take space from your freezer, always has the right cold, you can re-use it all day and gives better texture overall. But its expensier, and only really worth if you are going to make many ice creams or you get tired of fighting with the bowl and that sometimes is not cold enough, like I did
Just bought one! Thank you for your review! - and Dad thank you too! And who are the clowns who gave this video a thumbs down???? Clearly they need to eat more ice cream to be happy!
You should always have the machine assembled and running before you pour your ice cream base into it because it will begin to freeze on contact. You need to have that paddle moving to ensure slow ice crystal formation. Also of note. The difference between ice cream and gelato is texture which is created by different churning methods. So if you have the same paddle for both ice cream and gelato, you're not making gelato. You're making ice cream out of a gelato recipe.
The difference between American Ice Cream and Italian ice cream/Gelato is not the paddle.let’s the amount/percentage of butter fat..Ice cream by US law must contain minimum of 10% fat. Most are made with 15 to over 20%. Gelato is made with minimum do 3’ish %..up to 5 or so… The more butter fat the most air is incorporated into the mix…with less ft you have less air…that’s by gelato is denser than American ice cream… Flavors are more intense with gelato than American ice cream because the higher fat the more is sticks to your tongue..blocking flavor more than gelato..
Instead of Oreo, I started using Whole Foods Oreos, they’re a lot less sugary than Oreos. Three quarters of the tray, I remove the cream and leave the wafers. Coconut ice cream with Oreos are amazing combo.
I bought this ice cream machine 2 months ago and I actually have used it pretty often, you can make very delicious and good textured ice cream. I would recommend cooling down your mixture till it's really cold, maybe even pouring jt over into another pan to cool it down completely before pouring it into the ice machine
Make sure you turn it on before adding ingredients. I poured ingredients in before putting paddle in and adding the top. The paddle froze to the sides and I had to abandon the operation and let it defrost. I was barely able to pry the paddle out. I froze it for 5 days before using it so I think it was too cold as well.
one of the major differences between ice cream and gelato is milkfat %. Most gelato is made with milk 4% and no cream. True gelato does not exceed 20% air incorporated.. many times 15% is seen afaik.
How do you remove the icecream that is frozen rock solid onto the inside of the bowl? I can only get maybe 50% of the icecream out, the rest is frozen onto the bowl. Only a knife works and that scratches up the bowl
I have an ice cream bowl attachment for my KitchenAid stand mixer. I don't see much difference. I thought this would make the bowl cold, but I still have to put it in the freezer! Is there any ice cream machine that does not require freezing the bowl, like just plug it in & press start?
bad review. she's never made ice cream and the results show it from freezing the bowl without a cover letting moisture freeze and build up inside the bowl which will introduce additional water to the mix while churning resulting in icyness to the poor execution of the custard recipe. it makes the machine look like poor performer when it's actually great with an experienced user. at least she's learning from her mistakes and attempts to improve with each new batch.
For that price, I was expecting it to have some type of advanced chilling system...but you have to freeze it for over 15 hours before you can even use it. Might as use the old coffee can method lol
Can you buy one of those pieces that you need to put in the freezer so you have an extra one so there’s always one in the freezer while you’re using the other one?
$99 for a machine where i have to freeze the bowl? Why not just use the nostalgia old fashioned ice cream maker where you just use ice, and salt! In a video testing it against 2 others including a cuisineart, the Cuisinart didn't even finish, it got too warm.
Does anyone have a problem with the cream freezing to the inside of the bowl? Do you feel this has an impact on the churning/chilling? On average, how long do you run the machine to get a thick consistency???
Carl Goldman Usually when u make ice cream with eggs in it, you cook it on the stove first before putting it in the ice cream maker. I think it’s called a custard.
Well I purchased this ice cream maker. I followed the instructions...froze the bowl over 24 hours. The liquid in the bowl was definitely frozen. Chilled the ice cream recipe, and put it in the ice cream maker; after 50 minutes I still had liquid. I returned it, and was sent a second machine, but after 1 hour I still had liquid. Both times I put the liquid in the freezer and it froze, so the recipe was not the problem. Is any one else having problems?
