• Reviews around texture (3.57 of 5)

    Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, Silver, 1-1/2-Quart

    • Hence, probably the reason I have not made gelato yet as that tends to be a harder texture... I will try someday
    • The texture from this ice cream maker is grainy.
    • First: I was expecting the machine to be inconsistent with ice cream freezing times and textures
    • After placing in the freezer over night, the ice cream has a better texture than a store bought product
    • It makes delicious ice cream with the correct texture, and it's totally hands off
    • Texture and flavor is superior to any store bought ice
    • The icecream is still delicious and has nice texture
    • It significantly improves the texture and scoopability
    • Even when it's frozen the texture of the ice cream is still softer than store-bought!It's great you only have to wait about 10 minutes & by the time you have another batch mixed
    • You can use liquid stevia, but you still need at least 2 tablespoons of sugar for a satisfactory texture.
    • Now for the good, it produces larger batches, nice overrun and a great texture
    • I love this appliance, but find that the gelato paddle produces a smoother textured result than the ice cream paddle ( which seems to form ice crystals and is not that smooth).
    • But should note we haven't tried xanthan gum or any other suggested texture enhancers except a bit of corn starch, but even then with the right amount of cream, you get a nice texture
    • I enjoy the soft serve texture, but if you like your ice cream firmer, it will need to be placed in the freezer for a few hours.
    • The ice cream has a very smooth texture especially if one uses cooked custard.
    • I made sour soup ice cream and it came out great nice and creamy and of a soft serve texture, you can just put in the freezer for an hour or so if you desire a firmer texture.
    • The textures sometimes want to fall apart when I scoop it
    • We're still experimenting with getting the perfect texture -- for the first day even ice cream made with very little cream is superb, but after a few days it does turn a bit icy
    • Ice cream made so far has a very nice texture.
    • I have learned that the fat and sugar are crucial to achieving the proper texture
    • It makes really good textured custards
    • The ice cream has a wonderful texture!
    • and wonderful ice cream texture!
    • But don't worry, after 2 hours or so in the freezer it takes on a nice hard texture
    • The texture of the ice cream is excellent, especially after it has been put in the freezer for a bit to harden more.
    • But don't worry, after 2 hours or so in the freezer it takes on a nice hard texture
    • No more mess, and the overall texture is better because the more-frozen bits get blended with the softened stuff
    • Texture is wonderful, of course it is twice as much though.
    • The texture when the machine had finished was like a Dairy Queen softserve
    • I have made ice cream that turns out much better than premium store bought, it has a great texture and taste
    • No more mess, and the overall texture is better because the more-frozen bits get blended with the softened stuff
    • The ice cream gets consistently cold and the texture is great
    • The texture is soft and fluffy when using milk as a base.
    • n’t take a chance on this device, it wont work and Cuisinart wont back up their device.
    • n’t take a chance on this device, it wont work and Cuisinart wont back up their device.