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Cuisinart ICE-70 2QT Stainless Steel Ice Cream Maker w/ LCD Screen (Refurbished) Expired
$50
$110.00
+ Free Shipping
BuyDig has Cuisinart ICE-70 2QT Stainless Steel Ice Cream Maker Machine w/ LCD Screen (Factory Refurbished) for $49.99. Shipping is free.
Note: Includes a 90 Day Cuisinart Warranty with 2-year extended warranty added in cart.
Thanks to Deal Editor iconian for finding this deal.
Includes:
Note: Includes a 90 Day Cuisinart Warranty with 2-year extended warranty added in cart.
Thanks to Deal Editor iconian for finding this deal.
Includes:
- Ice Cream Maker Machine, Cool Creations Frozen Yogurt, Gelato, Sorbet Maker
- Ingredient spout with integrated measuring cup
- Recipe book
- 2-quart capacit
- Improved paddle with faster processing time
- Control panel with LCD screen and 3 settings with multiple speeds
- Countdown timer with auto shutoff
- Ingredient spout with integrated measuring cup
- BPA-free
Original Post
Written by
Edited May 3, 2024
at 07:12 AM
deal [buydig.com]
$50 + Free S/H
Includes a 90 Day Cuisinart Warranty with 2-year extended warranty added in cart.
$50 + Free S/H
Includes a 90 Day Cuisinart Warranty with 2-year extended warranty added in cart.
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| Product Name: | Cuisinart ICE-70 2QT Ice Cream Maker w/ LCD Screen Stainless Steel (Factory Refurbished) |
| Product Description: | Create two quarts of delicious frozen treats in just 20 minutes with an improved paddle & faster processing time. LCD screen, 3 settings with multiple speeds & a countdown timer w/ auto shutoff Factory Refurbished w/ 90 Day Cuisinart Warranty |
| Product SKU: | buydig_CUIICE70FR |
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I have a ninja creami now and would never go back to this kind of maker. The creamy you just mix whatever and freeze for 24 hours, put it in the machine and 5 minutes later you've got Delicious ice cream.
I'd recommend spending another $50-80 on a ninja creami
Freeze time is 24 hours for the basket, and you probably could shorten that to 12 hours or so if you have a cold freezer. There's also plenty of recipes that you don't need to cook -- most of the ones included are just milk, sugar, heavy cream, vanilla and whatever other flavors you add.
The biggest issues I saw with the Ninja are that it's not the same as churned ice cream - it's shaved ice. That's great if you want to do sorbet or something different, but it's not the same as ice cream.
In addition, if you refreeze the Ninja after taking a few scoops, you need to re-process it again (which is way louder than the Cuisinart makers as it's essentially a blender). Meanwhile, I can just take the container with my ice cream out of the freezer and scoop it like normal ice cream.
In the end, they're just different tools. We personally have a garage freezer, so space isn't an issue and I'm not sure I trust the Ninja to last as long as the cheaper Cuisinarts. If space is a concern and you want to do other things besides ice cream / gelato, then yeah, the Ninja could make sense for you.
Ice cream maker is way more inconvenient for washing/space/difficulty
Ninja creami is easier to wash and deal with
If you want that real ice cream level of fluffiness, the only way is with a churner style. The main reason is the fluff is from rolled micro structures that result in air pockets that are stable when frozen
The ninja will make "creamy" ice cream, but you wont get that fluff no matter how much guar/xanthan gum you use.
That being said i prefer the creami for the convenience but I'd be lying if i said the texture was the exact same as store bought. Its denser yet closer to soft serve (somewhat in between normal ice cream and soft serve)
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Are makers like this or a creami cheaper than store bought ice cream? What's the per unit cost of some of this home made stuff?
I buy 1.5QT for $3-3.50 each. I feel like milk (and eggs for custard) are expensive and I will have a hard time beating the economies of scale of industrial dairy. Has someone done the math?
Economics only work out for healthy ice cream. Protein/healthy ice cream is 5.99-8.99 a pint
Are makers like this or a creami cheaper than store bought ice cream? What's the per unit cost of some of this home made stuff?
I buy 1.5QT for $3-3.50 each. I feel like milk (and eggs for custard) are expensive and I will have a hard time beating the economies of scale of industrial dairy. Has someone done the math?
Are makers like this or a creami cheaper than store bought ice cream? What's the per unit cost of some of this home made stuff?
I buy 1.5QT for $3-3.50 each. I feel like milk (and eggs for custard) are expensive and I will have a hard time beating the economies of scale of industrial dairy. Has someone done the math?
I have a ninja creami now and would never go back to this kind of maker. The creamy you just mix whatever and freeze for 24 hours, put it in the machine and 5 minutes later you've got Delicious ice cream.
I'd recommend spending another $50-80 on a ninja creami
All you did in this post was talk about the standard process for making ice cream.
Churner style will always come out better than a creami when done correctly. I have both--Creami is great for convenience but the difference between the two isn't close.
Sicilian style gelato is made with cornstarch instead of eggs and usually comes out pretty excellent as well, if you don't want to go that route.
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Homemade ice cream also has a distinctive taste. Some people seem to prefer it to commercial ice cream, but I like the latter better. I bought an ice cream maker last year and have tried all sorts of recipes (cooked bases with and without eggs, uncooked bases without eggs, with and without stabilizers like cornstarch and xanthan gum, with cooked and uncooked fruit, etc.), but none of them seem as good as ice cream I can buy at the store. I wish I knew what the magic is that goes into commercially made ice cream. Maybe I need to take Penn State's $2,500 ice cream short course.
Churner style will always come out better than a creami when done correctly. I have both--Creami is great for convenience but the difference between the two isn't close.
Sicilian style gelato is made with cornstarch instead of eggs and usually comes out pretty excellent as well, if you don't want to go that route.
Homemade ice cream is cheaper than the equivalent quality of store bought, which I would say is similar to Haagen Dazs. I use Serious Eats/ Stella Parks recipes and friends and family rave about it. It's a cup and a quarter of cream per quart of ice cream. Just use vanilla extract instead of a bean if cost is a concern.
It does, however, make the most delicious fresh ice cream with the ingredients of your choice. I don't like cooking custard with eggs, so I always make what is called "Philadelphia style" ice cream. The best recipe is in the booklet that comes with the machine. It can be made with any fruit or berries. Right now is strawberry season in our area. After you have a homemade strawberry ice cream with peak season berries, you will not want to settle for anything else.
Here is my recipe adopted from the book. Slice thinly about 1 1/2 cup strawberries, mix with 1/4 cup sugar and 2 tbsp fresh lemon juice. Let it macerate, stirring periodically, for 2 or more hours (put in the fridge when the berries release juice). When ready to make ice cream, strain the strawberries (reserve juice), puree half the berries and reserve the rest. Mix pureed berries, strained berry juice, 2 cups of half-and-half, 1/2 cups of sugar and 1 tsp of vanilla. Pour the mixture into ice maker and run it following the instructions for about 20 minutes. (It should look like very soft ice cream.) Add the reserved berries, continue running the machine for about 5 more minutes. (Sometimes it takes couple more minutes but don't go longer than 30 minutes total, it's not going to get any better.)
I use half-and-half instead of recipe's whole milk and cream because it's cheaper ($2.50 at Costco, good for 2 batches) and produces acceptable quality. Of course, you could use more cream to get creamier texture and more rich ice cream.
This recipe is good for 4 servings. I like soft serve type structure, so we never freeze it before eating. But you could certainly do that if you want more firm ice cream.
Same recipe also works with peaches that need to be diced instead of sliced. We tried recipe like blueberry cardamom (surprisingly good) and in winter we make King Arthur Flour's Mocha Madness without addition of cookies. (Recipe is online.)
We don't use this machine very frequently but it served us well and we got a lot of enjoyment out of it. If you have kids, this is a great opportunity to experiment with their ideas. E.g. we found that gummy bears are better added on top of ice cream, not mixed in.
Homemade ice cream also has a distinctive taste. Some people seem to prefer it to commercial ice cream, but I like the latter better. I bought an ice cream maker last year and have tried all sorts of recipes (cooked bases with and without eggs, uncooked bases without eggs, with and without stabilizers like cornstarch and xanthan gum, with cooked and uncooked fruit, etc.), but none of them seem as good as ice cream I can buy at the store. I wish I knew what the magic is that goes into commercially made ice cream. Maybe I need to take Penn State's $2,500 ice cream short course.
It's the air injection process
Creami has almost none, churning has a little, commercial literally has multi layer air injection process at various stages of freezing
It's important to note that ice cream is sold by fluid ounces of the resultant frozen mixture. Ice cream contains a large amount of air and that amount is the called the overrun percentage. The overrun percentage can vary between 20% for thick dense ice creams to 100% for cheap fluffy "ice cream". The overrun in my recipe is about 50% - 4 cups of liquid ingredients makes 6 cups of final product. To understand overrun and how much some brands are ripping you off at the store, watch this video. https://www.youtube.com/watch?v=lkku2KN
Also, if you really want to understand what you are buying in the ice cream aisle, note the term "frozen dairy dessert" on packaging. (see pic)
Ice cream : made from few ingredients, starting with milk or cream
Frozen dairy dessert : made from a base of highly processed ingredients like vegetable oils, flours, sugar, and artificial fillers and gums.
I use the Cuisinart so I know exactly what is going into my ice cream and it's also a cost savings, but only if you don't factor in your labor.
I did this same cost breakdown for Hawaii using the grocery prices there and it's $9.31 for the ingredients.
I'm intrigued by the idea of half and half if you're not going to freeze it, because that goes affect the economics of it. (I feel like you'd have to use it a lot to justify the initial expense, even if it is a good deal like this is.)
In terms of freezing, has anyone ever tried putting some of those long-lasting gel ice packs in the canister to expedite the freezing? I feel like they are small/soft enough to mold around hte inside and thought it might speed things up and also help balance out the on-off cycling of most home freezers.
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