• Reviews around mix (1.98 of 5)

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

    • There is some noise when the machine is preparing the mix, but not enough to drive you nuts
    • I couldn't, say, decide at 7pm that I wanted ice cream at 8pm, but I don't want to spend $250 for a machine that chills as it mixes.
    • 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
    • Tried it first without letting the mixing freeze for 24 hours and was not impressed.
    • The third is that the mix isn't cold enough.
    • Sometimes my mix hasn't been completely chilled but it still freezes to a soft serve consistency in about 20 min
    • It could make ok ice cream, but you need to make sure that your mix is ice cold before you start
    • It made sherbet (milk-based) with no problem at all, but I've really been craving sorbet, and the freezer bucket simply wasn't cold enough to do the job--it chilled my mix, but didn't even turn it to slush before it had warmed... at which point I had no choice but to put the bucket back in the freezer for another 9 hours, only to repeat the cycle several times before giving up.
    • Dice any ingredients that you may add at the last minute or they don't get mixed in really well
    • The best that it could make was cooling down the mixing to a few degrees (in other words the mixing gets cooler and no icing or icecream* is formed at all)
    • 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
    • It just made cold mix.
    • ; Thai Kitchen is a good one)*1/2 teaspoon stevia extract powder (KAL brand is the best)*2 tsp vanilla*2 eggs (yes, they're raw, but get them locally or free-range, and wash the shell before you crack the egg)Mix all in a blender, and chill for a few hours
    • 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
    • One little trick I use is I make the mix and freeze it a few
    • I ended up experimenting on my own, and deviated slightly from the recipes in the book, and so far, so good!Lastly, I found that after the recommended mixing time of 20-25 minutes, ice cream had a tendency to be a little soft.
    • Thorough mixing of ingredients is important, as well, since the machine does not churn the mixture (sugar especially needs to be well dissolved or will result in uneven flavoring).5
    • Cold mixing turned out as good a product as heating then cooling
    • The extra bowl also helps if I'm in a hurry and don't want to totally chill the mix
    • Cold mixing turned out as good a product as heating then cooling
    • Dosen't freeze ice cream as firm as i like, but that is fixed by removing from canister and placing in freezer for an hour or so befor serving.
    • The bowl goes into the freezer until it has frozen solid (I just leave mine in there all the
    • The ice cream maker is very easy to use and while not as quiet as I hoped for, it doesn't take long to get great ice cream.