Name: Cuisinart ICE-100
Brand: cuisinart
SKU: 62ca7d248132e1d9fca3b70d
Rating: 4.0 (94 reviews)

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THE CUISINART COMPRESSOR ICE CREAM AND GELATO MAKER
The ICE-100 Ice Cream and Gelato Maker Make decadent ice cream, rich creamy gelato and light sorbet that your family will love, all in the comfort of your own home. The easy to use, fully automatic Cuisinart ICE-100 Ice Cream and Gelato Maker features a commercial-style compressor so you can make batch after batch without waiting. Two unique mixing paddles and a 60-minute countdown timer work to ensure your homemade gelato, ice cream or sorbet has the perfect consistency.

The included recipe book features a variety of flavors to create with the Cuisinart Ice Cream and Gelato Maker. You can also add in your favorite ingredients -- be it fresh fruits, chocolate chunks, even brownies -- during the mixing process through the see-through lid to make a fabulous frozen treat. Once the timer countdown is complete, the 10-minute Keep Cool cycle begins to keep your ice cream or gelato nice and cool. For optimum consistency, transfer the mixture to an airtight container and chill for a minimum of 2 hours.

Lid, mixing paddles, mixing bowl, and base FEATURES AND BENEFITS
Transparent Lid

Add recipe ingredients to the mixing bowl with the easily removable see-through lid and then watch the mixing process in action. 

Mix-in Opening

Use to add your favorite toppings and mix-ins, like chocolate chips or nuts, without interrupting the freezing cycle. 

Mixing Paddles

Two unique paddles mix and aerate the ingredients in the mixing bowl to create your frozen dessert. The gelato and sorbet paddle perfectly incorporates air in the ingredients and creates richly textured results with intense flavor. Use the ice cream paddle to perfectly churn for smooth, creamy results. 

Mixing Bowl with Lift-Out Handle

Anondized aluminum mixing bowl. No need to pre-chill or freeze the bowl prior to use. 

Touchpad Control Panel with LCD Readout

When the unit is on, the power button is illuminated by a red LED light. The countdown timer can be set from 10 minutes to 60 minutes. The Start/Stop button can be pressed at any point in the Mixing/Cooling cycle to pause the timer and mixing. The same button can be pressed to continue mixing.

MAKING FROZEN DESSERTS
 1. Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure your base does not go over the top dasher on the mixing paddle. Gelato and sorbet bases should be no more than 1 quart and ice cream bases should be no more than 5 cups. The ingredients will increase in volume during the freezing process. For best results, prepare the ingredients in a container from which it is easy to pour.
 2. Place the mixing bowl into the base.
 3. Place the ice cream or gelato/sorbet paddle in the mixing bowl so it rests in the center of the bowl.
 4. Pour ingredients into the mixing bowl.
 5. Press the Power button to turn the unit on and then set the timer per the recipe. The timer will default to 60 minutes.
 6. Press the Start/Stop button to begin the Mixing/Cooling cycle.
 7. Add ingredients such as chips and nuts towards the end of the mixing time once the mixture has begun to thicken.
 8. Once the set time concludes, the 10-minute Keep Cool cycle will keep your ice cream or gelato cool.
 9. When the frozen dessert is ready, transfer to a freezer-safe, airtight container for longer storage in the freezer.

ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about five minutes before the freezing process is complete in order to fully incorporate them into the frozen mixture. To add a chocolate swirl to the mix, slowly drizzle in hot fudge or melted chocolate.

TechGearLab

We found the Cuisinart ICE-100 to be the best of the group when it came to frozen yogurt, creating a thick and creamy confection that, given how quickly our judges finished their bowls, must have been enjoyed immensely. The gelato was silky-smooth and delicious, and the ice cream was thick enough that it held a scoop shape without additional freezing. It is relatively easy to use—the machine stops on its own once the correct consistency is churned—and reliably made excellent ice cream. 
Like the Whynter ICM-200LS, storing the Cuisinart ICE-100 can be a bit of a hassle as it is a decently large kitchen appliance. We also found that many standard recipes would cause the bowl to overflow a bit, making cleanup more of a hassle. The inspection door to add mix-ins or check consistency also dips into the ice cream when you lift it, and the paddle has plenty of nooks and crannies to catch ice cream in, creating even more cleanup work. 

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Reviews_and_more

6 Months Later Reviews

r/AskCulinary

 Lots of combos, old-fashioned homemade ice cream that uses like egg yolk bases as well as just straight cream bases. I haven't gotten into like the um, more watery stuff like using um, lactose alternate lactose free alternatives like almond milk or anything but really happy with this thing. so far. I was kind of

 So this was a definitely me treating myself and I've been loving the crap out of it. I've You're going to see me make one basic recipe for vanilla ice cream but I've made like strawberry vanilla. I'm trying out different flavors. I'm going to be trying sorbets soon, So the the i uh what it comes with is two paddles, one for gelato, one for just standard ice cream

 So basically this thing will let you make frozen desserts in particular ice cream, gelato, sorbets, that kind of stuff without using uh, rock salt ice in a container like a bit like old-fashioned style ice cream makers or frozen dessert maker if you want to get brought about it or the uh, freezer stainless steel freezer basins that you have to put in the freezer for like 12 hours and then the ice cream kind of comes out kind of cold. but really it's just kind of half melty. so this is the solution to that which is a compressor based one meaning you don't need to have it pre-frozen you don't need a salt or ice, it uses the internal compressor and the uh, the cutoff for that means it's also going to be more expensive. This thing's 300 bucks

 I was kind of hedging my bets. I was like I might be returning this thing, not how it works, but the ice cream that comes out is very very nice. The first recipe, which you'll see um, some text for with the basic recipe for in just a few moments came out tasting and feeling just like soft serve ice cream. I was like oh this is just like what you would get at like a restaurant or or down like a pier or something, or or out or even from places like um, Dairy Queen and stuff And I was just so happy with it

Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker REVIEW

You'll want to look for a machine with the shortest freezing time possible. Something like a Lello 4080 is ideal but there are cheaper options available like the Breville Smart Scoop or the Cuisinart ICE-100. The more you pay the better the result generally, and when it comes to ice cream machines the price can skyrocket pretty fast, so you'll have to decide what is reasonable for your budget (and counter space).

Ice cream texture is a function of recipe, overrun, and freezing time. Recipe is the easy part, but overrun and freezing time are entirely a function of the ice cream machine you use. Non-compressor machines will typically give you a freezing time of 20-30 minutes while a compressor will give you 12-18 minutes, both for 1 L of base. That difference in time has a significant impact on the texture of the ice cream

I have stopped buying Haagen Dazs for [ethical reasons](https://www.ethicalconsumer.org/company-profile/nestle-sa), and would like to start making my own ice cream that is equal to or better than theirs.  For a variety of reasons, there doesn't seem to be an ice cream of equal quality available where I live, southern Ontario.

I can get good quality ingredients, and can make a pretty good custard.

Assuming I put the work into mastering the technique, is it possible to achieve Haagen Dazs or better quality with a cheaper, [non-compressor ice cream maker](https://www.amazon.ca/dp/B0006ONQOC/ref=as_li_ss_tl?dchild=1&amp;keywords=cuisinart+ice+30&amp;language=en_US&amp;sr=8-1&amp;linkCode=gs2&amp;linkId=0468e38a3f8f0ddce31ea1af0cf0d61c&amp;tag=icecreamsci0a-20)  or do I need to invest a little more money into the equipment?

<div class="md"><p>I have stopped buying Haagen Dazs for <a href="https://www.ethicalconsumer.org/company-profile/nestle-sa">ethical reasons</a>, and would like to start making my own ice cream that is equal to or better than theirs.  For a variety of reasons, there doesn&#39;t seem to be an ice cream of equal quality available where I live, southern Ontario.</p>

<p>I can get good quality ingredients, and can make a pretty good custard.</p>

<p>Assuming I put the work into mastering the technique, is it possible to achieve Haagen Dazs or better quality with a cheaper, <a href="https://www.amazon.ca/dp/B0006ONQOC/ref=as_li_ss_tl?dchild=1&amp;keywords=cuisinart+ice+30&amp;language=en_US&amp;sr=8-1&amp;linkCode=gs2&amp;linkId=0468e38a3f8f0ddce31ea1af0cf0d61c&amp;tag=icecreamsci0a-20">non-compressor ice cream maker</a>  or do I need to invest a little more money into the equipment?</p>
</div>

Is homemade ice cream texture determined more by the machine you buy, or your technique in making it?

  Update: I am returning this product. While the concept of this unit is great (and other from other manufacturers), there needs to be a few tweaks to make this product even better and more friendly for consumer usage.

Good product but there are concerns

 strain the mixture into a bowl that you can put into the fridge overnight or for a few hours, giving it enough time to chill.. For The cherries,. I Use one bag of frozen cherries, but you can also use fresh if they're in season

 If You like this review? Make sure to hit that thumbs up button below and subscribe to the channel to see more six months later product reviews like this one. Well Thank you so much for watching, for 6 Months Later, I'm Josh Teder.

 For The cherries,. I Use one bag of frozen cherries, but you can also use fresh if they're in season. We'll also use 1/4 a cup of sugar and one freshly squeezed lemon and a pinch of salt. Heat cherries over medium heat, adding the salt and pouring half of the sugar as well as half of your lemon juice into the pan to start

 The Removable container comes out pretty easy or turn the Machine off, allowing the temperature of the container to rise. I'll let my ice cream in the freezer for about 24 hours and then it's ready to eat, although if you can't wait that long, it does taste pretty good right out of the machine as well. The Cuisinart ICE 100 is an easy machine to clean. The dasher, lid, and container can be rinsed with water and dried with a paper towel

Cuisinart Ice Cream Maker Review - 6 Months Later

 That is, run it empty for about ten minutes before you add the mix. 2) The stated capacity is 1.5 quarts, but don't add more than 3/4 of a quart--it'll freeze much quicker, thus making smoother ice cream. If that means dividing the batch into two, know that Cuisinart recommends letting the machine rest (off) for 10 minutes between batches

 But when the longer freezing time significantly reduces the quality of the ice cream, how much sense does it make to spend four times as much for a machine that doesn't work half as well?  Update: you can make this a halfway decent machine if you do some added work. 1) Pre-freeze. That is, run it empty for about ten minutes before you add the mix. 2) The stated capacity is 1

 The much bigger, bulkier, heavier and far more expensive ICE-100 takes 3 times as long to work.  If it were simply a matter of my time, the convenience of the 100 would be worth it. But when the longer freezing time significantly reduces the quality of the ice cream, how much sense does it make to spend four times as much for a machine that doesn't work half as well?  Update: you can make this a halfway decent machine if you do some added work. 1) Pre-freeze

Vastly underpowered

Takes WAY longer to freez than it claims

Not having to use ice or freeze a tub is good.

  The ice cream base will not enter soft serve consistency before the motor intermittently stops. As there is no clutch or auto-shutdown, I'll likely end up breaking my machine attempting to get a good enough consistency to freeze.  This does make ice cream. Unlike methods that don't involve a compressor, this will continuously make ice cream

Let's come right out of the gate with this: This machine is not cold enough to make smooth ice cream. It just can't freeze fast enough. The timer (my evidence that my machine is functioning as normal) goes to 60 minutes.  60 Minutes

. ice cream needs to be balanced, say the nay sayers. So, besides my recipes working perfectly in a freezer bowl, here's what I've tried.

10 Months of Practice. Same Disappointing Results.

 Add it very slowly while using an electric mixer, don't add too much, and don't get it wet! 3. A combination of artificial sweeteners is better than just one. If a recipe calls for a cup of sugar, I'd usually convert half a cup (1 tbsp.) for Truvia and half (14 drops) for EZ-Sweetz

 No freezer burn! 6. Don't store the ICE-100 on its side. It needs to be upright for 24 hours before it can be operated. If you're giving this as a gift to someone, remember to store it upright so they can use it right away

 I decided to try one of the most difficult flavors to make: butter pecan. The melted butter added to the cream mixture raises its overall temperature. This could spell disaster if making it in the ICE-30BC unless you chill the mixture for an hour in the refrigerator. I (correctly) assumed the internal compressor of the ICE-100 made this issue moot

 It only has a 1-1/2 quart capacity and I wasn't convinced it would freeze more consistently. I pulled the trigger when it went on sale based on the feedback from other owners. I decided to try one of the most difficult flavors to make: butter pecan. The melted butter added to the cream mixture raises its overall temperature

A perfect way to make low carb ice cream!  Much easier to use and better results than the Cusinart ICE-30BC.

 Check by wiping with a paper towel. If a bit of ice shows on the wall of the inset for the container or the towel, take a warm wet towel, wipe out inset, dry thoroughly with paper towel. As an added precaution, you can put some hot water in the Ice Cream Makers container, put into the machine and warm the sides of the machine. This will also help get rid of the small amount of condensation or thin layers of ice

A Professional Chefs Opinion and Tips

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expert-review

I review kitchen appliances for a living, and my favorite ice cream maker churns out ice cream and gelato in under an hour

Cuisinart ICE-100

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