cuisinart ice cream maker cim-60 Free helpful Tip
I’ve made several batches of ice cream with this now. Really good stuff!! But what isn’t good when you add heavy cream and sugar to something? The flavors are great and it quickly mixes up the ice cream. I do a ice cube bath to cool down the egg mixture quickly so we can have the ice cream in an evening instead of the next day.
Plan on doing some of the non-cream recipes for health and see how they turn out.
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Ice Cream Maker help?
So I just bought a Cuisinart Ice Cream Maker and I really liked it at first. I made up my own recipe of a container of yoplait thick and creamy light yogurt, some strawberries (pureed), half a banana (pureed), some mangos (diced) from a container with some of there sweet syrup added in, 1 cup milk, cuisinart ice cream maker cim-60 and a half cup of sugar. I put it in the bowl that I froze (I froze it for about 4.5 hours till I couldnt here the liquid moving) and started churning away. The result was pretty decent and it came out to a thick smoothie texture (probably becuase I didn't freeze the bowl enough). I decided to put it in the freezer to harden overnight and now it is a SOLID BLOCK. It looks like I didnt even attempt to use an ice cream maker and just threw in yogurt and froze it. What do I do??? How do I keep my recipes from freezing so hard? And if you have never used an ice cream maker please don't bother answering just for points. Thanks!!! :)
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June 12, 2010 | Filed Under Cuisinart Ice Cream Machine
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This is a fun product! You do need to freeze the bowl before use, so as long as you realize that, you should be good. And my first batch was the Vanilla Bean. It was/is to die for. Had I read the directions THOROUGHLY, I would have seen that this particular recipe requires the custard (which you make from scratch) is to be chilled thoroughly prior to mixing it in the machine. This recipe takes a little time but boy is it worth it!! I am sad that the other guy left a bad review for the machine when his beef was with the company’s customer service before even ORDERING it. I like the first guy’s idea of buying an extra freezer bowl (if you have the storage space). They include recipes for ritas, gelattos, slushies, floats, sorbet, etc. LOTS of fun!
I waited anxiously for this machine and got it on time. The machine is not noisy, except as a machine. It does makes great tasting ice cream. BUT. Both batches I made haven’t evn been slushy material at the end of 30 minutes. The bottom of the containere is frozen, BUT only along the rim of the bottom of the container, the rest is not capable of holding shape. It would have to be poured into a glass and drinken. I pour it into a 2 quart plastic container and put it into the freezer to set. Tastes delicious, but only after 2 or 3 hours in the freezer. I wish it would come out as ice cream! I have not made anything other than ice cream, but the shorbet looks interesting. Making the simple suger isn’t too difficult and one can make big batches for future use.
THIS CUISINART ICE CREAM MAKER IS AWESOME. I WAS NOT SURE HOW LONG IT WOULD TAKE TO MAKE ICE CREAM BUT IN NO TIME AT ALL IT CAME TOGETHER. NOW YOU WON’T BE ABLE TO SEE HOW LONG YOU CAN CRANK IT, OR MAKE SURE YOU DON’T GET THE ROCK SALT DOWN IN IT, OR BE ABLE TO DARE YOUR BROTHER ON WHO CAN HOLD THEIR HAND IN THE COLD WATER THE LONGEST – IT’S THE SIGN OF THE TIMES. WHAT MEMORIES !!!! HAPPY EATING !!!!! I HIGHLY RECOMMEND THIS ICE CREAM MAKER.
The info Amazon provides says it’s fully automatic, just put the ingredients in and it does the rest. That’s not accurate, you must do a little mixing work to prepare the ice cream recipe, then pour it into the machine and then it freezes it. I have made some very good ice creams from both ultra-rich recipes and less-fattening ones, with the final hard-freeze happening in individual dishes in my freezer (easier to serve). You can also indulge in eating it as a soft-serve, and not bother to freeze it harder. Homemade ice cream freezes VERY hard in your freezer, so if you go that route, set it out on the counter about 10 or 15 minutes before you want to eat some. It softens up some and also tastes better.
I am concerned about the number of people who said their cannister didnt do the job of freezing the mixture. I think there IS something wrong with their cannister, not the recipe, and not their use of the machine. That’s something to take into consideration. If you buy it, try it out right away, a couple of times, make sure all is well, and return it promptly if you don’t get the contents to freeze to at least soft-serve stiffness at about 30 to 40 minutes.
Yes, it’s a little noisy. You could put it in the laundry room or the garage if you hate the sound it makes. I dont think it’s that bad, but it isnt silent, it does growl as it churns.
Ben & Jerry’s Ice Cream book is an excellent choice for recipes, by the way. I bought it, and am delighted! For diabetics, Splenda works very well for sorbet and ice cream recipes. You might like to experiment with Splenda, and perhaps add more to your recipe after you try out one or two — the sweetness does diminish a little, but the taste is still very good, with no artificial flavor overtones.