Amazon has
2-Qt Cuisinart Frozen Yogurt-Sorbet & Ice Cream Maker (Silver, ICE30BC) on sale for
$49.98.
Shipping is free.
Thanks to Community Member
chandu1256 for finding this deal.
Product Features:
- This brushed stainless steel fully automatic heavy-duty motor makes frozen desserts or drinks in as little as 20 minutes
- Large ingredient spout for easily adding favorite mix-ins including a retractable cord storage that keeps countertops clutter free
- Comes with replacement lid, a double insulated freezer bowl that holds up to 2 quarts of frozen dessert, paddle, instructions and a recipe book
- Limited 3 Year Warranty
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This is my first post so I apologize in advance if something is off.
Amazon has this ice cream maker by Cuisinart on sale today for $49.98 with Free Shipping for Prime members.
https://www.amazon.com/Cuisinart-...B0006ONQOC
Pro-Tip (since its left off most recipes):
You want to buy Iota Carrageenan and guar gum powder. Makes the ice cream smooth and soft without completely overloading it with fats.
I use no more than a 1/4 teaspoon of guar gum (probably more like 1/8), and no more than 3/4 teaspoon Carrageenan per 2 quarts. Mixed with the sugar before adding it.
Too much guar gum, and the ice cream becomes gummy. None, and you're ice cream will be icy. (Unless you use more than 50% cream and yolks... which I find kind of gross and heavy)
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The $100 ones say 90 mins, while the $140 says 30 mins. But that's for the first batch, if you do multiple ones afterward will be much quicker.
You also aren't limited to just ice cream, gelatos, frozen yogurt, milkshakes from scratch, or frozen non-iced down margaritas can all be made as well.
Our community has rated this post as helpful. If you agree, why not thank BeerGogglesFTW
Pro-Tip (since its left off most recipes):
You want to buy Iota Carrageenan and guar gum powder. Makes the ice cream smooth and soft without completely overloading it with fats.
I use no more than a 1/4 teaspoon of guar gum (probably more like 1/8), and no more than 3/4 teaspoon Carrageenan per 2 quarts. Mixed with the sugar before adding it.
Too much guar gum, and the ice cream becomes gummy. None, and you're ice cream will be icy. (Unless you use more than 50% cream and yolks... which I find kind of gross and heavy)
Pro-Tip (since its left off most recipes):
You want to buy Iota Carrageenan and guar gum powder. Makes the ice cream smooth and soft without completely overloading it with fats.
I use no more than a 1/4 teaspoon of guar gum (probably more like 1/8), and no more than 3/4 teaspoon Carrageenan per 2 quarts. Mixed with the sugar before adding it.
Too much guar gum, and the ice cream becomes gummy. None, and you're ice cream will be icy. (Unless you use more than 50% cream and yolks... which I find kind of gross and heavy)
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Pro-Tip (since its left off most recipes):
You want to buy Iota Carrageenan and guar gum powder. Makes the ice cream smooth and soft without completely overloading it with fats.
I use no more than a 1/4 teaspoon of guar gum (probably more like 1/8), and no more than 3/4 teaspoon Carrageenan per 2 quarts. Mixed with the sugar before adding it.
Too much guar gum, and the ice cream becomes gummy. None, and you're ice cream will be icy. (Unless you use more than 50% cream and yolks... which I find kind of gross and heavy)
Pro-Tip (since its left off most recipes):
You want to buy Iota Carrageenan and guar gum powder. Makes the ice cream smooth and soft without completely overloading it with fats.
I use no more than a 1/4 teaspoon of guar gum (probably more like 1/8), and no more than 3/4 teaspoon Carrageenan per 2 quarts. Mixed with the sugar before adding it.
Too much guar gum, and the ice cream becomes gummy. None, and you're ice cream will be icy. (Unless you use more than 50% cream and yolks... which I find kind of gross and heavy)
Do you need both carrageenan and guar gum or can you just use one and not the other?
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Other than that, it's a good ice cream maker.
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