Cuisinart ICE-30R Pure Indulgence Frozen Yogurt Sorbet & Ice Cream Maker, 2 quart, Brushed Metal/Red

This is a very good ice cream machine for its class (home use, freezer bowl). I’d owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn’t freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons, If you’ve never owned one of these types of ice cream makers before, here’s an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream. When you’re ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it’s done, you’ll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth. The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight — that’s how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn’t produce solid hard ice cream — it produces soft serve consistency because it churns and you can’t churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn’t a “to keep it looking it’s best” issue like you sneak your pots and pans in the dishwasher even though you shouldn’t — the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it’s been freezing for days. The It Never Froze My Ice Cream comments — the person either put their freezer bowl in the dishwasher or the bowl wasn’t cold enough. Or the freezer bowl was defective. The It Won’t Make Ice Cream Immediately, It Makes Soft Serve…comments — that’s true, but that’s how this machine works. Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call “overhead” which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it’s a little melted but mostly in the same shape? That’s the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it’s frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I’ve never made a batch too hard to scoop straight from the freezer. In short, this machine works beautifully and its make quality ice cream. I’m very happy with it.Read more

I purchased this in August and tried to make ice cream. It never moved past cold liquid and I assumed perhaps I did something wrong, even though I followed all directions to the letter. I tried again over Thanksgiving and again – cold liquid. Both times once the liquid is in the freezer, it actually freezes. A thought occurred and I lifted up the freezer bowl and shook it – even though the liquid inside is frozen solid, the liquid in the bowl is still sloshing around after a WEEK of being in my deep freezer. Defective freezer bowl, I guess. I’ve tried contacting the company through their online form and have heard nothing back. I’ll update if I hear more. I’d just like a new freezer bowl that works!Read more

I’ve never been disappointed in a Cuisinart product till this ice cream maker. I’ve had the small one for years and used it multiple times and was totally in love. I’m sure I’ve made ice at least once a week during hot months (and sometimes cold months) with the small one. I decided I’d like to make ice cream for a larger group so had no doubt the large one would be different than the small one. Was I wrong. It’s just doesn’t give a good freeze. Yes, it makes sloppy ice cream you can poor into a container and complete the freeze but what’s the purpose? You can’t eat a nice custard like ice cream right after the 25 minutes promised that it takes to make ice cream. I’ve tried everything, including moving the freezer to my patio when it was 37o out to see if that made a difference. Even piled ice cubes in plastic bags around the freezer to see the ice cream would freeze solid. NOTHING has worked. I will continue to use my small freezer and love it but could not me more disappointed in this Cuisinart product. I should have returned it the first time it didn’t freeze solid.Read more

I prefer to make my own sugar-free ice cream and this is a great tool. It’s not that noisy and the bucket holds a good amount. I keep the bucket in a bag in the freezer all the time so I’m ready to make another batch of ice cream.Read more

Fairly easy to clean, flavour has nothing to do with the machine since it’s up to you what ingredients you put in it, it is simple to use. I bought this exact machine and arrived on time and looks just like the picture does so no complaints there, followed instructions some what, for simple Vanilla ice cream since it would be my first time ever, only thing I did was I used 2% milk instead of whole milk, used 2% because I already had plenty in my fridge and didn’t feel like buying more milk just for this, so I mixed all ingredients well till sugar was dissolved, then poured it in machine and started up, waited well over the suggested 20 or 25 minutes but it never became ice cream may have thickened a little but that’s all, so I placed the mix in the freezer a couple of hours as well as the mixer bowl,and tried again, seemed A title icier but not like I cream consistency, now I place them back in the freezer over night, next day tried again, broke up the layer of ice build up on top of the mixture and started the machine, same difference not creamy at all, so I finally gave up with this batch, used some of it I’n my coffee seeing as to how it’s mostly cream and sugar, tastes great in coffee, and ate the rest as a frozen desert, simply crushed the ice with a fork after freezing and served, still does taste good but certainly not suited for an ice cream cone, I think the problem was using the 2% milk rather than whole milk, only other thing it could be is that I noticed, the machine mixing container you have to freeze for several hours prior to attempting to make ice cream, I froze the container at least 6-8 hours not sure if it was enough, but after remixing the ice cream I placed the container in a plastic bag as suggested in the instructions then placed it in the freezer overnight, and still the container wasn’t frozen enough because if you shake it you can hear the swishing liquid inside the container, after all was said and done I placed the container back in the freezer and couldn’t believe that 2 days later it still wasn’t fully frozen, you can still hear the slushy liquid inside the container when you shake it, but instructions says you shouldn’t hear it once it’s fully frozen, now my freezer is pretty cold, not to mention that I have 2 fridges in my house and I tried freezing the bowl in both with the same result, so is the problem the 2% milk? Is it the freezing bowl that doesn’t freeze? Or maybe both? I will know for sure my next time around when I use whole milk instead.Read more

This is a very good ice cream machine for its class (home use, freezer bowl). I’d owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn’t freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons, If you’ve never owned one of these types of ice cream makers before, here’s an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream. When you’re ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it’s done, you’ll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth. The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight — that’s how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn’t produce solid hard ice cream — it produces soft serve consistency because it churns and you can’t churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn’t a “to keep it looking it’s best” issue like you sneak your pots and pans in the dishwasher even though you shouldn’t — the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it’s been freezing for days. The It Never Froze My Ice Cream comments — the person either put their freezer bowl in the dishwasher or the bowl wasn’t cold enough. Or the freezer bowl was defective. The It Won’t Make Ice Cream Immediately, It Makes Soft Serve…comments — that’s true, but that’s how this machine works. Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call “overhead” which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it’s a little melted but mostly in the same shape? That’s the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it’s frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I’ve never made a batch too hard to scoop straight from the freezer. In short, this machine works beautifully and its make quality ice cream. I’m very happy with it.Read more

I purchased this in August and tried to make ice cream. It never moved past cold liquid and I assumed perhaps I did something wrong, even though I followed all directions to the letter. I tried again over Thanksgiving and again – cold liquid. Both times once the liquid is in the freezer, it actually freezes. A thought occurred and I lifted up the freezer bowl and shook it – even though the liquid inside is frozen solid, the liquid in the bowl is still sloshing around after a WEEK of being in my deep freezer. Defective freezer bowl, I guess. I’ve tried contacting the company through their online form and have heard nothing back. I’ll update if I hear more. I’d just like a new freezer bowl that works!Read more

I’ve never been disappointed in a Cuisinart product till this ice cream maker. I’ve had the small one for years and used it multiple times and was totally in love. I’m sure I’ve made ice at least once a week during hot months (and sometimes cold months) with the small one. I decided I’d like to make ice cream for a larger group so had no doubt the large one would be different than the small one. Was I wrong. It’s just doesn’t give a good freeze. Yes, it makes sloppy ice cream you can poor into a container and complete the freeze but what’s the purpose? You can’t eat a nice custard like ice cream right after the 25 minutes promised that it takes to make ice cream. I’ve tried everything, including moving the freezer to my patio when it was 37o out to see if that made a difference. Even piled ice cubes in plastic bags around the freezer to see the ice cream would freeze solid. NOTHING has worked. I will continue to use my small freezer and love it but could not me more disappointed in this Cuisinart product. I should have returned it the first time it didn’t freeze solid.Read more

I prefer to make my own sugar-free ice cream and this is a great tool. It’s not that noisy and the bucket holds a good amount. I keep the bucket in a bag in the freezer all the time so I’m ready to make another batch of ice cream.Read more

Fairly easy to clean, flavour has nothing to do with the machine since it’s up to you what ingredients you put in it, it is simple to use. I bought this exact machine and arrived on time and looks just like the picture does so no complaints there, followed instructions some what, for simple Vanilla ice cream since it would be my first time ever, only thing I did was I used 2% milk instead of whole milk, used 2% because I already had plenty in my fridge and didn’t feel like buying more milk just for this, so I mixed all ingredients well till sugar was dissolved, then poured it in machine and started up, waited well over the suggested 20 or 25 minutes but it never became ice cream may have thickened a little but that’s all, so I placed the mix in the freezer a couple of hours as well as the mixer bowl,and tried again, seemed A title icier but not like I cream consistency, now I place them back in the freezer over night, next day tried again, broke up the layer of ice build up on top of the mixture and started the machine, same difference not creamy at all, so I finally gave up with this batch, used some of it I’n my coffee seeing as to how it’s mostly cream and sugar, tastes great in coffee, and ate the rest as a frozen desert, simply crushed the ice with a fork after freezing and served, still does taste good but certainly not suited for an ice cream cone, I think the problem was using the 2% milk rather than whole milk, only other thing it could be is that I noticed, the machine mixing container you have to freeze for several hours prior to attempting to make ice cream, I froze the container at least 6-8 hours not sure if it was enough, but after remixing the ice cream I placed the container in a plastic bag as suggested in the instructions then placed it in the freezer overnight, and still the container wasn’t frozen enough because if you shake it you can hear the swishing liquid inside the container, after all was said and done I placed the container back in the freezer and couldn’t believe that 2 days later it still wasn’t fully frozen, you can still hear the slushy liquid inside the container when you shake it, but instructions says you shouldn’t hear it once it’s fully frozen, now my freezer is pretty cold, not to mention that I have 2 fridges in my house and I tried freezing the bowl in both with the same result, so is the problem the 2% milk? Is it the freezing bowl that doesn’t freeze? Or maybe both? I will know for sure my next time around when I use whole milk instead.Read more

This is a very good ice cream machine for its class (home use, freezer bowl). I’d owned the 1 1/2 quart Cusinart model and liked it a lot. Then someone in my house put the drum in the dishwasher and I found out when I tried to make a batch of ice cream that wouldn’t freeze. Using the 1 1/2 quart model I was always scaling down recipes or hovering over the ice cream as it churned with a spoon, stealing spoonfuls ice cream as it threatened to overflow the ice cream maker because I overfilled it (not that I really minded that). I like the 2 quart size for those reasons, If you’ve never owned one of these types of ice cream makers before, here’s an overview. There are two main parts as far as what makes the ice cream. There is a paddle and a drum, aka the freezer bowl. The night before you intend to make ice cream (or earlier) park your clean freezer bowl in the coldest part of your freezer overnight. This is essential that the bowl be frozen through with no sloshing sound. This drum is what chills the ice cream. When you’re ready to make the ice cream, put the frozen freezer bowl into the base of the ice cream machine, put the paddle in and put the top on, start the machine and then pour your cold (repeat COLD) ice cream mixture into the freezer bowl as it runs. The cold of the freezer bowl chills the ice cream mixture, the paddle scraps the sides of the freezer bowl as it turns which scrapes off the freezing ice cream incorporating it back into the ice cream mixture and churns air into the mixture. Let the machine run for 20ish minutes. Give it a peak every once in a while because watched ice cream never freezes ;). When it’s done, you’ll hear the motor struggle a bit more because of the thickness of the ice cream, the ice cream will be soft serve consistency and will be done as far as its adventure with the machine. From here you could eat it as soft serve, or scoop out the ice cream into a freezer safe container and freeze it for a few hours. let the freezer bowl warm up a little, then wash by hand with warm soapy water and a soft sponge or cloth. The negative comments that people have left seem mostly to be due to them not understanding how this machine works or that they expected something different, or both. Yes, you have to freeze the bowl overnight — that’s how this type of ice cream machine chills ice cream. It doesnt have its own refridgeration unit. If you want that, then pay 5x+ the price for a different type of machine. No, this machine doesn’t produce solid hard ice cream — it produces soft serve consistency because it churns and you can’t churn rock solid ice cream. And You MUST WASH THE FREEZER BOWL BY HAND. This isn’t a “to keep it looking it’s best” issue like you sneak your pots and pans in the dishwasher even though you shouldn’t — the heat from the dishwasher will destroy the freezing liquid in the bowl and the bowl will never make ice cream again. You can tell that a well meaning relative put your bowl in the dishwasher because the bowl will still sound sloshy even though it’s been freezing for days. The It Never Froze My Ice Cream comments — the person either put their freezer bowl in the dishwasher or the bowl wasn’t cold enough. Or the freezer bowl was defective. The It Won’t Make Ice Cream Immediately, It Makes Soft Serve…comments — that’s true, but that’s how this machine works. Some have commented that they have to let the finished ice cream (after being I the freezer) sit on the counter for 15 minutes until they can scoop it. My suggestions are: 1. Use more fat in your recipe, 2. Let it churn more air as the machine runs, 3. Know that most commercial ice creams have a ton of what they call “overhead” which is basically air in the ice cream. You may notice that the same volume of two different brands of ice cream weigh differently. Ultra premium brands like Haagen Daaz have little overhead compared to, say most grocery store brands. Lower quality ice creams also have thickeners and stabilizers that hold the ice cream together but keep it from really forming solid. Ever leave a bowl of ice cream on the counter overnight and the next day it’s a little melted but mostly in the same shape? That’s the stabilizers. All of this makes commercial ice cream soft and easy to scoop even though it’s frozen. Take heart that better quality ice creams like the one you are making are naturally harder when frozen, and therefore may take a sturdy ice cream scoop and perhaps a little muscle to scoop. On properly made ice creams (enough fat, enough churning) I’ve never made a batch too hard to scoop straight from the freezer. In short, this machine works beautifully and its make quality ice cream. I’m very happy with it.Read more

I purchased this in August and tried to make ice cream. It never moved past cold liquid and I assumed perhaps I did something wrong, even though I followed all directions to the letter. I tried again over Thanksgiving and again – cold liquid. Both times once the liquid is in the freezer, it actually freezes. A thought occurred and I lifted up the freezer bowl and shook it – even though the liquid inside is frozen solid, the liquid in the bowl is still sloshing around after a WEEK of being in my deep freezer. Defective freezer bowl, I guess. I’ve tried contacting the company through their online form and have heard nothing back. I’ll update if I hear more. I’d just like a new freezer bowl that works!Read more

I’ve never been disappointed in a Cuisinart product till this ice cream maker. I’ve had the small one for years and used it multiple times and was totally in love. I’m sure I’ve made ice at least once a week during hot months (and sometimes cold months) with the small one. I decided I’d like to make ice cream for a larger group so had no doubt the large one would be different than the small one. Was I wrong. It’s just doesn’t give a good freeze. Yes, it makes sloppy ice cream you can poor into a container and complete the freeze but what’s the purpose? You can’t eat a nice custard like ice cream right after the 25 minutes promised that it takes to make ice cream. I’ve tried everything, including moving the freezer to my patio when it was 37o out to see if that made a difference. Even piled ice cubes in plastic bags around the freezer to see the ice cream would freeze solid. NOTHING has worked. I will continue to use my small freezer and love it but could not me more disappointed in this Cuisinart product. I should have returned it the first time it didn’t freeze solid.Read more

I prefer to make my own sugar-free ice cream and this is a great tool. It’s not that noisy and the bucket holds a good amount. I keep the bucket in a bag in the freezer all the time so I’m ready to make another batch of ice cream.Read more

Fairly easy to clean, flavour has nothing to do with the machine since it’s up to you what ingredients you put in it, it is simple to use. I bought this exact machine and arrived on time and looks just like the picture does so no complaints there, followed instructions some what, for simple Vanilla ice cream since it would be my first time ever, only thing I did was I used 2% milk instead of whole milk, used 2% because I already had plenty in my fridge and didn’t feel like buying more milk just for this, so I mixed all ingredients well till sugar was dissolved, then poured it in machine and started up, waited well over the suggested 20 or 25 minutes but it never became ice cream may have thickened a little but that’s all, so I placed the mix in the freezer a couple of hours as well as the mixer bowl,and tried again, seemed A title icier but not like I cream consistency, now I place them back in the freezer over night, next day tried again, broke up the layer of ice build up on top of the mixture and started the machine, same difference not creamy at all, so I finally gave up with this batch, used some of it I’n my coffee seeing as to how it’s mostly cream and sugar, tastes great in coffee, and ate the rest as a frozen desert, simply crushed the ice with a fork after freezing and served, still does taste good but certainly not suited for an ice cream cone, I think the problem was using the 2% milk rather than whole milk, only other thing it could be is that I noticed, the machine mixing container you have to freeze for several hours prior to attempting to make ice cream, I froze the container at least 6-8 hours not sure if it was enough, but after remixing the ice cream I placed the container in a plastic bag as suggested in the instructions then placed it in the freezer overnight, and still the container wasn’t frozen enough because if you shake it you can hear the swishing liquid inside the container, after all was said and done I placed the container back in the freezer and couldn’t believe that 2 days later it still wasn’t fully frozen, you can still hear the slushy liquid inside the container when you shake it, but instructions says you shouldn’t hear it once it’s fully frozen, now my freezer is pretty cold, not to mention that I have 2 fridges in my house and I tried freezing the bowl in both with the same result, so is the problem the 2% milk? Is it the freezing bowl that doesn’t freeze? Or maybe both? I will know for sure my next time around when I use whole milk instead.Read more