Cuisinart Ice Cream Maker with Extra Freezer Bowl
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Thanks to the simple, fast operation of this homemade ice cream maker, there’s no quicker, easier way to cool down after a hot summer day. Now 25% faster than previous models, you can make a batch of ice cream in as little as 15 minutes. Ideal for summer entertaining, it makes 1 1/2 quarts of your favorite frozen dessert in a single batch.
- Turns out party-perfect ice cream, frozen yogurt or sorbet in just 15 minutes.
- Simply pour ingredients into the pre-frozen work bowl and turn the dial.
- The clear plastic lid has a generous opening for adding extras like chocolate chips or nuts.
- Exclusive to Williams Sonoma, includes two double-walled insulated freezer bowls, so you can make consecutive batches of ice cream quickly.
- Includes recipe book.
- ABS plastic, thermoplastic and metal construction.
- 8 1/2" diam., 11 1/4" high.; 9 lb. 12 oz.
- Two 1 1/2-qt.-cap. bowls.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Use & Care
- Prefreeze bowl for 6–22 hours before use.
- Do not place the bowl in the freezer for more than 30 minutes if it's filled with frozen desserts or drinks.
- Do not add mix-ins larger than chocolate chips.
- Avoid using harsh detergents and abrasive cleansers.
- Hand-wash freezer bowl, mixing arm and lid in warm, soapy water; dry thoroughly before placing bowl back in freezer.
- Wipe base with a damp cloth.
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- Blackberry Ice Cream Recipe
In a blender or food processor, process the blackberries to a smooth puree. Strain the puree through a fine-mesh sieve set over a bowl, pushing on the solids with the back of a spoon to remove as much of the juice as possible. Cover and refrigerate until ready to use. Discard the seeds left in the sieve.
In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and water.
Gradually pour the hot milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture. Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 5 minutes; do not allow to boil. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard until cold, at least 1 hour or up to overnight.
When ready to freeze, stir the puree into the custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart (1 l).
Adapted from Williams Sonoma Essentials of Latin Cooking (Weldon Owen, 2010)
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Rated 4 out of 5 by Susie from Great I have made both yogurt and ice cream and noticed both were icy because I added the fruit during the processing. Will stir the wet ingredients after, next time. Also freezes rock hard, so next time will blend in air to the product before putting it into machine. see how that works.Date published: 2018-08-06Rated 5 out of 5 by Maireme from Easy and delicious We love this ice cream maker! It’s so much fun coming up with new flavors to make. We love the that it comes with two bowls so when one is in the freezer we have another one churning away in the machine. Today, I am making chocolate “snickers “ ice cream for my husband. I also really like the idea of knowing what I’m putting into the ice cream. No preservatives and 100% natural. If your on the fence about buying the Cuisinart ice cream maker, I suggest you buy it. You won’t be disappointed!Date published: 2018-07-01Rated 5 out of 5 by RDCinIowa from Always excellent results I have had this machine for several years now. Whether using a Cuisinart recipe, Williams Sonoma ice cream mix, or my own recipes, results are consistently good. People need to realize when making home made ice cream it needs to set up before serving or you will have a fast melting dessert. The same is true when using an old fashioned ice cream bucket with ice and salt. So put it in the freezer for 45 minutes to an hour before serving. And experiment. I found commercially prepared egg nog makes a wonderful ice cream when poured directly from the carton into the freezer with no other preparation.Date published: 2018-01-08Rated 5 out of 5 by choochee from Delicious and Easy The ice cream I've made is delicious and the freezer is easy to use. I've only made vanilla, but am planning to try other flavors soon, although the vanilla is the best I've ever tasted. I refrigerate the mixture over night and it works well. The extra freezer bowl is nice to have, as well. Much better than store-bought ice cream and I can control the ingredients so I know they are fresh and natural.Date published: 2017-08-30Rated 1 out of 5 by a12345 from Not as good as my other I also own a breville ice cream maker and the breville is much better. With This one you have to prefreezeDate published: 2017-08-17Rated 3 out of 5 by Apsnyc from Like it don't love ... I was so excited to use my iPhone cream new machine ... But if you follow the video takes a good 4 hours or more ... From start, cooling to finish. Then really needs to freeze over night to be there could ice cream. Not quick as they make it look. But delicious.Date published: 2017-07-29Rated 5 out of 5 by DontBeSalty from Delicious ice cream and easy clean up I just made strawberry ice cream using a recipe I found online. The Cuisinart Ice Cream Maker was soooo very easy to put together and the ice cream came out DELICIOUS! I am very happy with this purchase. Clean up was easy too! I bought the maker with an extra bowl which is a great so we don't have to wait to make another batch. However, two bowls take up a lot of room in our freezer. Still worth it!Date published: 2017-06-12Rated 1 out of 5 by Dave from Does not freeze I froze the bowl for 2 days, refrigerated the cream mix. 20 minutes of operations later, I have 28 degree ice cream that is as runny as milk. What a waste of time.Date published: 2017-06-04