Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
by Cuisinart
List Price:
Our Price: $73.95
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Category: Kitchen
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Product Summary
Manufacturer: CuisinartBrand: Cuisinart
Release Date: 2005-02-01
Model: ICE-30BC
Color: Brushed Stainless
Product features:
- Fully automatic frozen yogurt, sorbet, and ice cream maker
- Brushed stainless-steel housing; heavy-duty motor
- Large ingredient spout for easily adding favorite mix-ins
- Double-insulated 2-quart freezer bowl; instruction book and recipes included
- Measures approximately 8-1/4 by 8 by 11-1/4 inches; 3-year limited warranty
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Kitchen and Housewares Reviews of Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
Customer Review: Goodbye Breyers, Bluebell & other store brands.
Summary: 5 Stars
Overall the Cuisinart Ice30bc 2 quart ice cream maker has not only been easy to use but also been an ice cream hound's dream. I puttered around between getting the one quart maker for fourty dollars but then decided on the 2 quart for sixty. In the past I've found that I've often regretted not getting the larger size of cuisinart's products since I enjoy them so much.
Pros:
- easy to use; knob turns unit on or off, gravity holds top and mixer in place.
- ice bucket fits nicely into freezer and doesn't take up a whole lot of space so you can leave it in the freezer to be ready at all times.
- Sleek stainless steel design looks good and is easy to wipe down.
- Unit's cord stores neatly underneath the unit in a pocket so you can just tuck it away when you're done.
- Plastic bag that comes with unit is just the right size to store the freezer bowl in when you store it in the freezer.
- easy to clean. When the ice cream is done and in storage containers I just wash the freezer bowl and paddle off in the sink and air dry.
Cons:
- Personally, the noise of the unit is louder than a dishwasher and I find it annoying. I came up with two solutions: First one, just put the unit in a bedroom to mix (my living room is right next to the kitchen, so it disrupts tv watching) for the 25-30 minutes the unit has to run. This works as well. As another alternative, I took the box that the unit came in and lined the box with sound deadening foam that I had laying around and I put the box over the unit if i need to leave it in the kitchen.
Tips & Notes:
- read the instruction booklet for the unit, derr.
- along with the unit, purchase these two books: Ben & Jerry's Homemade Ice Cream & Dessert Book and also The Best Ice Cream Maker Cookbook Ever . The reasoning behind this is to get the whole ice cream experience. The B & J book uses the no cook method (using raw eggs instead of making a custard) which is a fast and easy way to start using the unit. they also explain milk fat content, the use of different add ins and in general it's a cute and informative book.
The Best Ice Cream Maker book delves into low fat, custard ice creams and 'out there' ice creams that use earl grey tea, truffles etc(ie most recipes you won't use but they're fun to read about and you never know you might feel advedturous one day). The French Vanilla recipe in this book is hands down my favorite.
I find personally that the custard ice creams (French-style) are smoother and better quality than the raw egg ice creams or no egg New York milk and sugar only ice creams. The raw egg ones are excellent but making a custard is entirely worth the effort. Raw egg recipes are great for the fat kid in a hurry or those too terrified of custards. Oh and blah blah the dangers of eating raw eggs blah blah...don't bug me about it. I also eat raw oysters, steak tartare and things off the floor that have gone way beyond the five second rule. You just keep doing your thing and I'll keep doing mine.
- Age the mix. You can make great ice cream same day. You can make brilliant ice cream if you let the flavors meld in the fridge for a day or two. Also, this assures that the mix is super chilled and the ice cream sets up.
- I have my freezer set at -1 degrees F. This sets up the base to be ready to use in about 12 hours and I have not had a problem with the ice cream not setting up. The custard set up firmer than the raw egg style of ice cream in a 30 minute time period in the machine. It was a thick soft serve (think Dairy Queen Blizzard)right out of the machine so if you want it harder you will have to let it set up in the freezer before serving.
- Chill your mix ins. Want oreos in the ice cream, put the cookies in the fridge a few hours before.
- Chill your mix at least an hour for no cook recipes and 3 hours for custards. I really recommend making the mix the day before!
- Storage. At first I was using GladWare Small Bowl, 32-Ounce Containers with Lids, 4-Count Containers, Case of 6 (24 Containers) but I found that the plastic wasn't thick enough to keep the ice cream from getting slightly frost burnt. I switched over to Rubbermaid twist and seal, 2C storage containers. You can get them at Wal Mart for like $2 and two 2-cup twist and seals hold most one quart recipes. They also sell one quart twist and seals but i prefer the smaller cups.
- Thermometer, a must have for custards. I have a digital thermometer that i got from BB&B and it keeps me from curdling the custard. Oh, and when recipe books say "cook custards until it coats the back of a spoon"...i find that quite useless info because the high cream/milkkfat content of the mixes "coat" the back of the spoon before it's cooked. 160 degrees for six minutes works for me.
- Friends. Ice cream is tastey and fun to make but the high fat content will kill you. Be sure to share your creations so you won't die of heart disease alone. 1 cup of heavy whipping cream has about 400 calories and 44 grams of fat...i'm just saying...
More Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker reviews:
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