• Reviews around bowl (1.82 of 5)

    Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White

    • I would have preferred a 2-quart bowl, but those seem to be hard to find with any machine.
    • Last night I mixed the ingredients for chocolate ice cream (using the recipe from the manual that I had to download) and put it in the fridge overnight and just finished making it and eating a bowl and WOW.
    • It takes only 6 hours or less to freeze the freezer bowl.
    • When I received the product in the mail, I was so excited to make ice cream that I only froze the bowl for about 2 hours
    • The Cuisinart was about 3' from the stove but the heat from the stove defrosted the bowl too quickly and the mixture did not freeze.
    • Followed another post and when using our own recipes, only add 3 1/2 c. of liquid per bowl; we have 2 bowls ready in the freezer to keep it moving!
    • You have to pre-freeze the maker's bowl for about 12 hours prior to making ice-cream and all the ingredients you pour into the maker have to be chilled for at least an hour or two, and then it takes about half an hour to an hour for the ice-cream to solidify
    • It is very simple to operate; just pre-freeze the freezer bowl, put it on the bottom/motor of the unit, pour in your pre-chilled ice cream solution, and press on.
    • You really need to make sure the bowl is frozen solid and chill the ingredients.
    • You need to freeze this bowl for a very long time before you make your first batch
    • If we chill a metal mixing bowl in the freezer for a few minutes and then mix up the ice cream in it before putting it in the ice cream maker, it starts off colder and freezes better
    • It works best if you make sure that the bowl is 100% frozen solid, which means leaving it in the freezer at least overnight.
    • Freeze the bowl, mix your ingredients, fire it up, add your mixture, blend-blend-blend, ice cream
    • I would recommend an additional chill bowl if you have a large family or teenagers as 1 1/2 quarts goes fast because it's so good.
    • Some hints for using:1) Make sure the bowl is frozen solid
    • The more frozen and cold the bowl is the better ice cream you'll get.2.
    • Usually after making it I get myself one bowl, and then freeze the rest in the freezer
    • Freeze the bowl well in advance, chill all your ingredients and you have great homemade ice cream
    • The bowl stays frozen long enough to complete the batch.
    • First, freeze the bowl overnight
    • Both times the bowl was frozen solid in a 0-degree freezer.
    • It came with an extra bowl - a real bonus.
    • I have not had any problems keeping the bowl cold enough to freeze up the cream.
    • As many have described, as soon as I finish a batch of ice cream, I clean the chilling bowl and put it back in the freezer so it's ready for the next round.
    • Just be sure to have your bowl good and frozen, one batch i had to do twice because i only left the bowl in the freezer for 18-20 hours.
    • The first is that the bowl isn't cold enough.
    • Once you've frozen your bowl -- which you'll want to leave in the freezer until the last minute, simply follow your chosen recipe, remembering to leave any additives such as chocolate chips or chopped nuts out until the last 5 or 10 minutes of processing
    • And what better than sitting in the sun, enjoying a big bowl of wonderful sorbet, and knowing as empiric fact that what you're eating is also pretty darned good for you
    • All you have to do is freeze the bowl overnight, pour in your cream, milk, sugar, etc
    • The bowl stays so cold and makes the ice cream so fast, I make a double batch
    • Just make sure to freeze bowl ahead of time and you'll have no problems.
    • But if the bowl has been well frozen, it won't become isothermal with the mix for at least an hour,
    • it is loud, you have to freeze the bowl well in advance, and the bowl only holds it's cold for so long.
    • This is EXTREMELY annoying and almost enough to make me wish I didn't buy it, you can't clean the bowl when it is frozen
    • ; I decided that freezing the bowl for 2-3 hours isn't enough, and, perhaps the room was too warm.
    • My only recommendation is to be sure you completely freeze the bowl solid before you make your first batch, at least 24 hours.
    • I also purchased a second freezer bowl, and when making recipes that require cooking, the first bowl is great for cooling down the recipe, and the second for the actual ice cream process
    • I keep the bowl in the freezer in a plastic bag as recommended so it's ready when we are
    • I made sure my freezer was a little below 0 degrees, and froze the bowl for 24 hours before use, as suggested in the product reviews.
    • Ok so I took everyones advice on the reviews and froze the bowl for two days for my first time.
    • One important point, the bowl has to be thorougly frozen
    • I am enjoying a bowl of rum coconut butter pecan ice cream I just made as I write this!
    • Pros- easy to use, easy to clean, simple design, great priceCons- freezer bowl can hog limited freezer space
    • I shook the bowl after the vanilla was finished to see if I heard any liquid..... it was still frozen solid.
    • I chilled the bowl for over 24 hours as stated in the instructions and made an excellent strawberry sorbet on my first attempt
    • However, I might add that the bowl has to be frozen solid for it to work correctly.
    • That way, you can clean the bowl and return it to the freezer to be ready for another batch
    • You have to make room in your freezer to freeze the bowl, 2.
    • If you are making less than 1 quart ice-cream, the bowl can handle at least 2 batches without re-freezing the bowl again
    • F the bowl froze solid and my wife has made very good hard, chocolate chip ice cream in 20 minutes
    • It sure is a little inconvenient, as you will have to freeze the bowl beforehand, and the machine is quite loud.1
    • The only prep is to freeze the bowl; clean up is made easy w/the simple design
    • Freeze the bowl in the coldest part of your freezer for at least 48 hours
    • I chilled the ingredients and the bowl prior to use, and only had to leave the ice cream maker on 15 minutes
    • Would like another freezer bowl, but the price seems way too high
    • F the bowl froze solid and my wife has made very good hard, chocolate chip ice cream in 20 minutes
    • you plan on making ice cream more than once a week (or more than one kind of ice cream at a time), you will need more than one freezer bowl.--It can take several days to entirely freeze the bowl
    • The bowl warms up before the icecream thickens into the icecream texture.
    • You can't eat it and it practically ruined the bowl!
    • When you first get your ice cream maker, freeze the bowl for at least 48 hours.
    • I froze the bowl for about 18 hours and made a sugar free
    • IF the bowl is completely frozen.
    • No soft serve out of mine when the bowl is allowed to freeze all night.
    • I can't complain about having to freeze the bowl, nor is it intolerable that soft-serve is my result
    • The only drawback is that you have to plan in advance to make the ice cream because the bowl has to be completely frozen and not everyone has room in their freezer to store the bowl at all times
    • My only recommendation is to be sure you completely freeze the bowl solid before you make your first batch, at least 24 hours.
    • My bowl freezes in my refrigerator freezer in 8 hours
    • i think i am finally getting new bowls almost a year after i first complained about this.
    • it is loud, you have to freeze the bowl well in advance, and the bowl only holds it's cold for so long.
    • My bowl was super cold (overnight, lowest freezer setting) and it got to the "soft serve" stage fairly quickly
    • It says that you can freeze it for 6-22 hours, or until you shake the bowl and can't hear any liquid sloshing around
    • Pre-freeze the ice cream bowl.
    • If your freezer is not cold enough, you can leave the bowl in there for two years and it will not freeze the coolant in the bowl.
    • You do have to freeze the bowl beforehand, which is a slight inconvenience, but unless you're planning to make a ton of ice cream all at the same
    • My Daughter-in-Law didn't have success, we figured it out (didn't freeze the bowl long enough), next batch turned out great.
    • Once the bowl is adequately frozen, attach the bowl to the base and simply dump the ingredients into the bowl
    • No more messing with salt and ice cubes--this maker has a special bowl that you keep in the freezer that freezes the ingredients (mine is always frozen so whenever I want to make ice cream I can)
    • I have never needed to freeze the serving bowls like one reviewer mentioned, probably because I let it ripen in the freezer all day
    • I keep the cold bowl in my deep freeze at all times, so I know that it is frozen enough, but it still does not work
    • The next time I made ice cream, I froze the bowl for two days while I was out of town
    • It turns out that the instruction manual is wrong - 6 hours is NOT enough time to freeze the freezer bowl.
    • We chilled the bowl for 16 hours, made a very cold preparation of yogurt, frozen berries, and milk (per Cusinart's recipe booklet).
    • However, I was pleasantly surprised that the product *is* easy to use and makes yummy desserts in a very short period of time [Freezing Time + 10 Minutes (Prep) + 25 Minutes (Machine)].In order to make frozen desserts (anything from ice milk to margaritas), all you have to do is freeze the bowl, assemble the machine, pour in your ingredients and turn it on
    • After freezing the bowl, you simply pour in your ice cream base (generally milk, cream, eggs and vanilla) and turn it on
    • Just freeze the bowl for a couple of days in advance (or sometimes even overnight!)
    • wrong!?This is how the ice cream making process works plain and simple:1.) freeze the freezer bowl for a minimum of 8 hours, the longer you freeze it the better.
    • I have found that I can only make one batch of dessert at a time before having to freeze the bowl again, but with the option of being able to order a second bowl, that's not a problem.
    • Bowl never froze
    • If you freeze the mixing bowl for at least 24 hours and stick to a recipe, you should be just fine.
    • My bowls are always in the freezer - ready to go!
    • Everything has to be extremely cold, (I freeze the bowl with a plastic bag of ice in it), and don't forget that your ice cream will be a soft-serve texture when it is done, and needs several hours to ripen
    • Both times the bowl was frozen solid in a 0-degree freezer.
    • At -10 you are golden for this unit.-Second, make sure you freeze the bowl for a long time
    • , the bowl needs to be completely frozen solid before it will work properly, i also was somewhat confused with the mixing arm not moving at
    • Well even though the bowl was complete frozen (no fluid heard when shook) it still wasn't cold enough to form the mixture into ice cream
    • You might also want to be careful of sugar content when making sorbets, because the more sugar there is the longer it takes to freeze, and that might be longer than the bowl can stay cold.
    • Freeze the bowl well in advance, chill all your ingredients and you have great homemade ice cream
    • It seems the bowl starts freezing much more solidly after the first few cycles when new
    • Make SURE that the bowl is frozen SOLID (so when you shake it, you don't hear liquid sloshing around) before you make ice cream or it won't freeze all the
    • When the bowl's completely frozen (shake it and it should be silent), start your ice cream mixture preparation.
    • Just be patient and freeze the bowl at least 24 hours, I've been doing it for 2 or more days.
    • If your freezer is about zero degrees F (the CR-recommended freezer temp), the bowl will be cold enough if it's been frozen for at least 24 hours.
    • We keep the bowl in the freezer ready to go
    • I love that I can just keep the bowls in my freezer ready to go and as soon as I get a hankering for some ice cream it's all ready to go
    • The sherbert was perfect as long as the bowl was cold enough
    • At first I thought that we had a lemon because the ice cream was not freezing, but, I went on the internet and looked at the reviews here and the thing that we where doing wrong was not freezing the bowl long enough.
    • In my case the bowl did not freeze in 2 days
    • You really need to make sure the bowl is frozen solid and chill the ingredients.
    • First you freeze the bowl overnight in the freezer section of your fridge (I just keep mine in
    • I love this machine the best, fast, ice cream come out cold when you freeze the bowl overnight and then start making the ice cream
    • I would recommend an extra freezer bowl if you have a family and want to make enough to put in the freezer.
    • Freezing bowl is ready overnight and quickly freezes the dessert
    • So, I froze the bowl for 6 hours and sure enough, no sloshing
    • Freeze the bowl for upwards of 24 hours beforehand
    • I like that I can keep the bowl in the freezer and make ice cream any time.
    • Third check the temperature of everything, the freezer, the ice cream mixture, I even freeze the paddle, the bowl that the finished ice cream goes into and the add ins (chips, cookies)
    • We Love It!We enjoy a bowl of ice cream every night while we watch TV and being able to make our own has added to our enjoyment and sense of self-satisfaction
    • The directions are very clear about getting a "firmer consistency"...make sure your food freezer is set near zero when you're chilling your freezer bowl...freeze the freezer bowl for at least 24 hours...and if it still isn't firm enough for you, freeze it in your freezer for a few hours.
    • And the bowl takes a while to freeze so buy 2.Enjoy!
    • We do freeze the bowl for 24 hours
    • I keep the bowl in my freezer and chill the ice cream and sorbet mixtures well before pouring them into the machine to begin churning.
    • The original bowl had been in the freezer for 3 days and it didn't freeze, while everything else in there is rock hard
    • You keep the bowl in the freezer, ready to go.
    • The bowl froze easily (probably in less than 24 hours) in the bottom and back of the freezer.
    • The only little problem I ran into was cleaning the freezer bowl.
    • To BeFrom start to finish the Cuisinart Ice-20 is easy to use, easy to clean and a dream machine for those of us who enjoy a good bowl of ice cream often ... on occasion
    • Freeze the bowl (at least 6 hours in our freezer), put in the ingredients, turn it on, and in about 30 minutes you have a frozen confection with the consistency of soft serve
    • The methods remain similar, and if you have frozen the bowl you're more than half way there
    • The bowl really has to be completely frozen, as eager as you may be, it just won't work if you do it to early AND it'll waste your ingredients.
    • I really love this little jewel ... an extra bowl would come in handy, so I will purchase one before next summer.
    • The bowl goes into the freezer until it has frozen solid (I just leave mine in there all the
    • Otherwise, you have to wait for the bowl to get very cold for the mix to freeze quickly.
    • Later I found out, freezing the bowl 24 hours isn't enough
    • YOu have to freeze the bowl at least a day in the fridge, then cool the mixing for about 1-2 hours before initiating the icecream* session; which inturn gives you cooler liquid and a little bit of slush if you leave it on for more than 30 minutes or else you get just cold mixing
    • I make sure the bowl is completely cold by leaving it in the freezer a couple days before using
    • Unfortunately, the instructions are incorrect when it comes to telling you how long to freeze the bowl
    • It doesn't make a lot, as some of the other reviews have noted, and you do have to freeze the bowl for a few hour.
    • Having to freeze the bowl before you start seems like a pain.
    • An extra bowl would be nice to have, I actually might allow it to go to my beer fridge freezer
    • Keys to get the correct consistency include turning the temperature of your freezer down to the coldest setting so that the bowl is fully frozen, chilling the mix you are going to put into it ahead of time so that it is cold, and then transferring the soft product you will have at the end of 20 - 25 minutes of churning into another container to freeze a bit longer
    • remember that the bowl is extremely cold
    • The way it works is you freeze the bowl before making the ice cream, sorbet, etc.
    • The bowl defrosts quickly and if you take it out and let it sit while you prepare your mix, it won't work.
    • The ice cream's in the freezer to harden up and the spare bowl I got went into the slot for the first bowl
    • If your freezer is about zero degrees F (the CR-recommended freezer temp), the bowl will be cold enough if it's been frozen for at least 24 hours.
    • The bowl was completely frozen in our freezer in about 6 hours.
    • Make sure you let the bowl freeze solid before you use it
    • Just freeze the bowl thoroughly before use, mix up the liquid (make sure the liquid isn't too warm
    • Because we like to make more than one variety, we may buy an additional bowl
    • Even though I wash it with soap and hot water and rinse it with hot water, the bowl remains so cold that a little bit of water freezes back onto it before I get it completely dried.
    • I had puchased this freezer and immediately washed and froze my bowl.
    • and you really want a delicious bowl of homemake ice cream!
    • Only down side is that you have to freeze the bowl for 24
    • Downside the need to "freeze" the mixing bowl (but you can keep it in the freezer if you want it ready all the time).
    • Hopefully I did not ruin my bowl by doing that.
    • I froze the bowl for 2 days like you've read on previous reviews, put the "chilled" ingredients in and whalla...nothing.
    • When I saw the free extra freezer bowl - I ordered it here.
    • Second time it was used, the bowl slipped and broke open.
    • The only problem is that it is pretty noisy and you have to freeze the bowl for a few hours before you can make ice cream so plan ahead.
    • I froze the bowl ahead of time, I cooled the ice cream mixture before putting it into the machine, but it the bowl just won't turn anymore.
    • When I got my 1st maker I used it once then tried to freeze the bowl with no luck
    • So, I froze the bowl for 6 hours and sure enough, no sloshing
    • There are 2 main reasons for failure to get the ice cream to freeze - first is your freezer is not cold enough to freeze the bowl through and through.
    • Freezing bowl is ready overnight and quickly freezes the dessert
    • Freezing the bowl for an extended period of time is the key