Review on 🍨 Cuisinart ICE-100 Silver 1-1/2-Quart Compressor Ice Cream and Gelato Maker by Jacob Richmond

I bought this ice cream maker for home use. So far I have only used the ice cream maker to prepare ice cream and ice cream. As many reviews point out, recipes can be a bit confusing in how they are spelled, and the amount of base you end up getting is way too much for 1 full batch of ice cream, and it doesn't spill out of the container a bit when you get in the machine are ready. Below are the most common complaints I've seen in the review section and possible solutions. All decisions depend primarily on the correct operation of the machine. 1. Ice cream is poured towards the end of the freezing process. Solution. You can do several things. You can remove 1/2 cup Ice Cream Base, but then you still have Ice Cream Base! You can make a very small batch with the leftover base, but IMHO the best solution is to increase the recipe by 50% so you can make two smaller batches of ice cream without spilling liquid during the final freeze. You can also make 2 full batches of ice cream base and 3 smaller batches with different flavors. I also used an ice cream scoop so there is less air in the product and therefore less volume. The problem is solved. 2- The container gets stuck/freezes on the machine at the end of the work. Answer- It takes a very small amount of water to freeze the container in the machine. Solution. The mechanism at the bottom of the ice bucket contains (relatively) A LOT of WATER. After rinsing between batches or before each use, blow 2-3 times very forcefully (or until no more water comes out) on the mechanism at the bottom of the container. You will be amazed at how much water comes out. The second potential problem is that if you are making another batch immediately after the first batch, make sure there is no ice/condensation on the inner walls of the machine. Check by wiping with a paper towel. If ice marks are visible on the bin wall or towel insert, take a warm, damp towel, wipe the insert and dry thoroughly with a paper towel. As an extra precaution, you can pour some hot water into an ice cream maker, place it in the machine, and heat the sides of the machine. It also helps eliminate small amounts of condensation or thin layers of ice. You can do all of this for the car or just let the car sit for 10-15 minutes to bring it closer to room temperature and give the condensation a chance to dry but still blow the water off the bottom of the gear. Ice cream base container before EACH USE.3- Ice cream does not freeze for specified time. If you want your ice cream to freeze in less than an hour, chill the ice cream base to 55f. I shouldn't say this, but the colder the ice base is to start with, the faster it will freeze. With an initial temperature of 55°F, it takes 40 minutes for the refill to be ready. Another potential issue that could be causing your ice to freeze longer is that the machine's exhaust pipe is clogged or not sufficiently cleared (maximum clearance is around 20-25cm). The air blown out of the machine is about 105f. If you don't have enough clearance to the exhaust or around the machine, the whole machine will be heated a bit, which will make the freezing process longer. Did you finally prepare the recipe correctly? My solution is that I usually make a custard style ice cream base substituting milk for half & half. This makes it much easier to achieve the desired consistency, makes the product more flavorful and easier to thicken during freezing. Yes, it takes longer (due to the eggs, it needs to be cooked a bit), but it's worth it! IMHO. The only downside to custard style is the calorie/fat content. I made one serving that was just over 130 calories per teaspoon after calculating the calories! This is RICH! LOLI will update this once I start playing with sherbet and maybe even share a recipe or two. I'm not very interested in making sherbet, so there probably won't be any advice on that. Hope that helps. :)