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Cuisinart Ice 100 Compressor Ice Cream Maker

Limited Time Only! Up to 55% Off Sugg. Pricing
Sugg. Price $545 Our Price $239.96
Summary

This fully-automatic machine is the simplest, most convenient way we've found for making batch after batch of perfect ice cream and authentic Italian-style gelato. It's equipped with a compressor-freezer, so it's always ready to use. Just add ingredients, set the timer – and let the machine do the rest. After freezing, it keeps your frozen dessert chilled for up to 10 more minutes.

  • High-quality machine makes 1.5 quarts of ice cream or gelato.
  • Precise temperature control and efficient mixing ensure uniform freezing and complete emulsion, yielding velvety smooth frozen desserts.
  • See-through lid has an opening for adding mix-ins while you're churning frozen desserts.
  • 60-minute countdown timer has user-friendly touchpad controls and an easy-to-read LCD display.
  • 10-minute Keep Cool feature keeps your frosty treats chilled after freezing is complete.
  • Machine includes two specialized mixing paddles: one for ice cream and one for gelato.
  • The BPA-free lid, mixing paddles and aluminum work bowl remove for easy cleaning.
  • 16" x 12" x 9" high; 32 lb.
  • Made in China.
Use & Care

Use

  • Be sure to store your unit in an upright position. Do not store frozen desserts in the mixing bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts to a freezer-safe, airtight container for longer storage in the freezer.

Care

  • Clean the mixing bowl, mixing paddles and lid in warm soapy water. Mixing paddles and lid are top-shelf dishwasher safe. Do not put mixing bowl in the dishwasher or clean with abrasive cleaners or implements. Wipe motor base clean with damp cloth. Dry all parts thoroughly.
Shipping

Shipping Information

UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

Caramel Ice Cream Cake with Chocolate Ganache

To make the shortbreads, butter two 8-inch round cake pans and line with parchment paper. Over a sheet of waxed paper, sift together the flour, salt and cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 2 minutes. Add the superfine sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute. Reduce the speed to low, gradually add the flour mixture and beat just until blended.

Divide the dough evenly between the prepared pans. With dampened fingertips, press the dough evenly into the pans. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

Preheat an oven to 350°F.

Bake the shortbreads until the center is firm to the touch and the surface looks dull and dry, 25 to 30 minutes. Transfer the pans to a wire rack and let cool for 30 minutes.

Run a small spatula around the edge of each pan. Invert the pan onto a baking sheet and gently tap the pan bottom. Remove the pan, peel off the parchment and set the shortbread upright on the rack. Let cool completely.

Place the shortbreads in the freezer for 10 to 15 minutes. Let the ice cream stand at room temperature until soft enough to spread, about 5 minutes.

Place 1 shortbread, top side up, on a serving plate. Top with half of the ice cream, spreading it almost to the edges of the shortbread, then place in the freezer. Place the other shortbread, bottom side up, on a clean work surface. Top with the remaining ice cream, spreading it almost to the edges. Set the shortbread, ice cream side up, on top of the other shortbread. Cover with plastic wrap and immediately place in the coldest part of the freezer for at least 2 hours or up to 2 days.

To make the chocolate ganache, put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt just to a boil. Immediately pour over the chocolate. Using a whisk, stir until the chocolate melts and the mixture is smooth. Let cool to room temperature. Using a small offset spatula, spread the ganache over the top of the ice cream cake, allowing the ganache to drip over the sides. Freeze the cake until the ganache is set, about 10 minutes.

To facilitate slicing, dip a knife blade in hot water and wipe it dry before cutting each slice. Serves 12 to 16.

Williams Sonoma Kitchen

Get the full caramel ice cream cake with chocolate ganache recipe.

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