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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Update: Actually, I just checked and yes the manual does mention 6 hours, but only as the bare minimum. Twenty two hours is at the upper end of the recommended freeze time. So just round it up and go with a full day.
Slightly larger than the Cuisinart ICE-21 (Wirecutter's top pick), the 2-quart Cuisinart Pure Indulgence Ice Cream Maker (ICE-30BCP1) made icier ice cream than our picks. It was louder and slower, too. But if you want to make more ice cream at once than you can with the ICE-21, which has a 1.5-quart capacity, the ICE-30 will do the job. Since this is also an insert model, if you want to make multiple batches of ice cream in a day, we recommend getting an additional bowl.
I feel like we'd mostly use this in the summer, but I already stock up on 1.5qt Tillamook when they go on sale for $1.99. Just not sure if I could get all the ingredients for less than that. I'll have to check out that instagram and get some insight, thanks!
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I feel like we'd mostly use this in the summer, but I already stock up on 1.5qt Tillamook when they go on sale for $1.99. Just not sure if I could get all the ingredients for less than that. I'll have to check out that instagram and get some insight, thanks!
https://slickdeals.net/share/iphone_app/fp/775210
I feel like we'd mostly use this in the summer, but I already stock up on 1.5qt Tillamook when they go on sale for $1.99. Just not sure if I could get all the ingredients for less than that. I'll have to check out that instagram and get some insight, thanks!
There are 3 reasons to get an ice cream maker:
1) You want to make really custom flavors you can't easily buy (or are only expensive small batch). I've experimented with some bourbon ice cream flavors which is fun and not something I can easily buy. Also, cinnamon ice cream is surprisingly good.
2) You want the experience of making ice cream with your kids. It's fun, but they get disappointed that they have to wait another whole day to refreeze the contain before making more or another flavor.
3) You want to make something non-ice cream and need an appliance (eg sorbet)
I feel like we'd mostly use this in the summer, but I already stock up on 1.5qt Tillamook when they go on sale for $1.99. Just not sure if I could get all the ingredients for less than that. I'll have to check out that instagram and get some insight, thanks!
Do you need both carrageenan and guar gum or can you just use one and not the other?
If one, I would go with the carrageenan.
Guar Gum is kind of a more powerful additive. Harder to control. Basically, too little and your ice cream is hard and icy. Just a little bit too much and your ice cream, becomes gummy... Like it has a texture like a gummy bear candy. Guar gum makes the ice cream very smooth, but you have to get it just right.
That's why I like a little bit of Guar Gum, and more carrageenan. It's easier to control without getting gummy. (But you still can't do too much)
If you google "Smoother Ice Cream" they often just tell you to use more fats. (Cream and Yolks). Recipes that may be 2:1 ratio of heavy cream. But when you put that much fat into a dessert, it's too heavy and kind of gross. Like eating a block of cheese. Cheese is good, too much cheese is gross.
And so you look at commercial ice creams, the number 1 ingredient is Milk. The way they're able to do this and still have smooth ice cream is through stabilizers like guar gum and carrageenan. That's all I'm suggesting.
So, still use milk and cream (and yolks), but stabilizers allow you to make a lighter ice cream, while still being smooth.
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