What We Bought: Cuisinart’s Ice Cream Maker Wasn’t My First Choice
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Throughout my childhood and most of my adult life, homemade ice cream was something that happened at least once every summer. Whether it’s church gatherings or family cookouts, rarely does a summer go by without sitting together. a White Mountain ice cream maker small talk as he stirs a batch of bananas or peaches. I can also recall a few times having to use the hand crank model, which took about five taggers to complete the task.
Unfortunately, White Mountain products can be hard to find in stock these days, so after a few weeks of keeping an eye on Amazon, my wife went with her. a proposal from Good housekeeping for Father’s Day. Cuisinart’s Pure Indulgence 2-quart The ice cream maker (ICE-30BCP1) is a compact tabletop model that takes up the same space as a food blender. It has a bowl insert that you keep in the freezer to chill and a plastic wash that will stir your ice cream, frozen yogurt, or sorbet as you sit on the couch.
The first time I used the ICE-30BCP1 failed. I followed the accompanying instructions which said the bowl could be ready for use in six hours. The instruction is that if you take the bowl out of the freezer and don’t hear any liquid around it is ready to use. Well, this is not the case with me, and as I will see, it does not happen to a lot of other people on the internet who are using similar ice cream machines. In fact, the bowl needs to be in the freezer for 24 hours before using, and now I start the process on Thursday to make a batch on Saturday or Sunday.
To be fair, Cuisinart explains the freezing process can take up to 22 hours depending on your freezer temperature, but mine is a garage fridge, not a built-in fridge. mine. We were also eager to use it quickly the first time we unboxed it. As you might expect, the company recommends that you store the bowl only in the freezer so it’s always ready to use. I don’t have the space to do this, so the Thursday through Saturday timeline has served me well in subsequent batches.
Once I figured out how to prepare the bowl, the ICE-30BCP1 was easy to use. I’m working on different recipes, some you have to cook and refrigerate, others you just mix and freeze. As long as the liquid comes in at a temperature of about 40 degrees when you start, this ice cream maker should have no trouble completing the whipping process within 25-35 minutes. Of course, the texture is still quite soft, which is a trademark of homemade ice cream to me. If you prefer a slightly firmer cake, a few hours in the freezer usually makes everything taste good. So far, I’ve done House of Nash Eats Đào Peach, Serious eating’ fresh pineapple and two lots cup of peanut butter in Cuisinart’s manual. All turned out great.
A device like the ICE-30BCP1 is undeniably more convenient than what White Mountain has to offer, but I miss the good points. The main conversation is all the conversation around the ice cream machine while you are waiting for the machine to do its job. You know those things: the best place to buy homemade ice cream if you don’t make your own, where the peaches are the best, and the time we messed up and had salt in the box.
Indeed, Cuisinart keeps you from being the end product of briney because you don’t need salt and ice (or constantly monitor both). And once you get the hang of the whole process, the only problem you’ll have is deciding on your next recipe.