Reddit reviews Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, Qt, White
We found 44 Reddit comments about Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, Qt, White. Here are the top ones, ranked by their Reddit score.
New mixing paddle makes frozen desserts in 20 minutes or lessLarge capacity makes up to 1-1/2-quartsDouble insulated freezer bowl eliminates the need for iceEasy lock Transparent lid with Large spout makes adding ingredients simple and mess free.Limited 3-year
Seems the same as this one but with an extra bowl: https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW
With the bowl on Amazon it's about $71. So this doesn't seem much like a deal at all.
Alton Brown's Vanilla Custard Ice Cream (video included)
Just need to have an ice cream churner, which you can find for about $50 on Amazon
I use: http://www.amazon.com/gp/product/B003KYSLMW?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
It's a very standard ice cream maker. It has a fozen tub and a blade in the center that rotates to churn the cream. The best part of it is it works quickly and outs the proper amount of air in the ice cream. The downsides is that it makes alot for one person, and not enough for a large family. The quality of the ice cream will depend on the quality of the ingredients. You have to wait for it to completely thaw and then refreeze to use, which means you can do a double batch with a bit of trickery, but if you plan on making alot of ice cream you're out of luck.
This is the one I got. Oops! It's 1.5 quarts, not 2. Look at me, pulling the same shit as the brand names.
For the ice cream base:
I like the balance of this recipe, but my best friend loves super dense super rich ice cream. When I make batches for him, I use 8 egg yolks, 2 1/2 cups heavy cream, and 1/2 cup of milk. Tinker with the ratios to fit your taste.
I also use honey instead of sugar for his ice cream, because it makes him happy. I've been asked about using date sugar for this specific ice cream, but since I haven't gotten my hands on it, I can't speak for how much to substitute.
How to make it:
Scrape the vanilla beans and put the scraped flesh and pods into a saucepan with the cream, sugar, salt, and milk. Simmer the mixture until all the sugar is dissolved. Don't boil, simmer.
Whisk the egg yolks in a bowl and slowly whisk in some of the hot cream mixture. Don't do it too fast, you don't want to curdle the eggs. Then whisk the egg-cream mixture back into the rest of the cream mixture in the pan. Cook the mixture until it coats a wooden spoon. It should be fairly thick. If you draw a line with your finger on the spoon, the mixture should stay separate. Like this
If you did everything well, you shouldn't have clumps. If you have clumps, you'll get better after making it a few times. Strain in through a fine mesh sieve and let it cool. Once it's cool, put it in the fridge to get cold. I usually cook at night, so I just leave it in the fridge overnight.
I used to have this ice cream maker before someone stole it. :( It was a gift. I couldn't afford a new one, so I got this. It's adequate. The bowl needs to be pre-frozen for 48 hours, though I do it for 4 days. It's important to keep it straight so it freezes evenly. You pour the mixture in, and 20 mins later, done. You now have soft serve vanilla ice cream.
The dates:
I puree 15 dates in the vitamix, after making sure there are no pits. I chop 5 dates so that there are nice little chunks here and there.
I try to buy moist dates, but if they aren't moist, I sometimes add a few tsp of water or bourbon while pureeing.
Now all you do is swirl it into the ice cream, and put it in the freezer to get hard. Some people like soft serve, I like mine hard and slow melting.
We have this one by Cuisinart. You keep the bowl in the freezer until you're ready to use it. It works very well for us.
I have an older version of this Cuisinart machine. It works well and isn't difficult to clean.
I have a Cuisinart one in your price range. I like this better than the kitchen aid attachment. The KA attachment I had broke, but before it broke it was a bit of a hassle to pour the ice cream base into - you do it after it's on the stand with the mixer running. I made a mess every time. The Cuisinart one is cheaper than the KA attachment, is easy to use (less messy for me), and has frozen ice cream bases up nicely every time.
Here's a link: https://www.amazon.com/gp/aw/d/B003KYSLMW/ref=mp_s_a_1_2?qid=1462496127&sr=8-2&pi=SY200_QL40&keywords=cuisinart+ice+cream+maker&dpPl=1&dpID=41cIcGTIN2L&ref=plSrch
Get the Cuisinart. I got the earlier ICE-21 version and I'm very happy with it. BEWARE - the bowl works with a freezing gel that will get ruined if you heat up the bowl or even wash it with hot water. It won't freeze again afterwards. So always clean it with cold tap water and never leave it next to a heat source.
https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW
This is what I have. Pretty cheap, simple to use, works well
Yeah.. I know that ordinary ice cream essentially has to be stirred as it freezes (the machines are pretty cheap on amazon / ebay).. but I'm pretty sure that even then - without adding sugar & fat, it'll turn hard as a rock in the freezer, just as you say.
I suspect that if it's possible to create a stable, scoopable frozen yogurt without relying on sugar & fat, you need some sort of trickery to stabilize it.. perhaps xanthian gum, erythritol, and some other compounds?
We make really good (vegan and usually raw) ice-cream in it. This Cuisinart one is what we use.
I bought this one off of amazon. There are cheaper ones on there, but then you have to mess with salt and ice. You just pop the bowl in the freezer for 24 hours, prepare your mixture and let it sit in the fridge until it is really cold, and then make your ice cream. One thing I didn't realize is that the ice cream is much softer than store bought. It will be super delicious, but if you want a harder consistency, you gotta leave it in the fridge overnight.
http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=sr_1_1?ie=UTF8&qid=1410755344&sr=8-1&keywords=ice+cream+maker
This is the one I have. It works really well. I understand what you mean with the bowl in the freezer. But after I make the ice cream I put it in second container that is much less bulky. I use it maybe once a month so having the bowl in there for a day is much less of an inconvenient than you would think. Not to mention this one is much less expensive than stand alone devices.
I use this Cuisinart 1 1/2 quart ice cream maker. It's the perfect size for meet-ups and not too expensive ($55 for the white one - but I feel like it has been cheaper). Plus there are a ton of color options (the red one is only $40!). You do have to refreeze the bowl between batches and several people have recommending buying a second bowl to reduce wait time but I just don't have that kind of space in my freezer.
Pick up one of these:
https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW?ref_=Oct_RAsinC_Ajax_289924_0&pf_rd_r=3B5Z1E83GHE5RE7JSCJN&pf_rd_p=0119a6f2-9bfd-5e98-8f93-6bfe12b59112&pf_rd_s=merchandised-search-10&pf_rd_t=101&pf_rd_i=289924&pf_rd_m=ATVPDKIKX0DER
I have a double barrel version of this. It makes GREAT slushies. Coke, Pepsi, whatever. Every now and then, I'll put OJ in it and a shot of Vodka or two and make a OJ slushie.
So unfortunately this stuff kind of tastes kinda funky and the texture is awful. With keto you want a high fat low carb option for ice cream, which due to sugar alcohols Arctic Zero really isn't.
A better option for making your own ice cream would be to use a recipe like this.
1 pint Land O Lakes heavy cream (this stuff has 0 carbs, all the rest seem to have a smidge).
1/2 to 1 cup granular splenda (not the liquid kind, you need granular sweetener to help with texture) depending no how sweet you want it
1/4 teaspoon Xantham Gum
1/2 teaspoon Guar Gum
2 scoops of either IsoPure or of Nectar Protein for flavoring. Both of these offer a bunch of either 0 or next to 0 carb options.
Mix it in a blender just until you have added a little air in the heavy cream so it has the consistency of like pudding, but don't overdo it or you will turn it to butter...and frozen butter isn't delicious.
Then toss it into an ice cream maker. If you don't do a lot of ice cream, then get one of those ones that has the frozen bowl like THIS one, or if you're like me and the loss of ice cream made you super sad, then bite the bullet and upgrade to a unit with a compressor like THIS or if you want VERY nice one then something like THIS.
I use this ice cream for my Keto fat bombs, and it's amazing. You end up with something like THIS for your metrics, 0 carbs, 12 grams of protein and 40 grams of fat with 453 calories for a 1/2 cup serving.
Sounds like fun! I'll have to do this later
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Edit: raffle phrase - fear cuts deeper than swords
It is so sweet of you to try do this for her!
With the coconut and nut allergy you’re going to have to make the ice cream. You’ll need a small ice cream maker. I have this one and it works well for small batches.
Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) https://www.amazon.com/dp/B003KYSLMW/ref=cm_sw_r_cp_api_i_GDs4DbG40WRR3
You can make it out of any safe milk. Ripple milk is good, it’s made out of peas and it’s the closest to dairy milk. Just find instructions and substitute the safe milk for dairy milk.
It will probably take a few batches until you figure out one that tastes good.
After that, the candy shell. The recipes I have seen are all chocolate + coconut oil. You could try to substitute crisco, the organic vegan products like crisco, or even lard. Enjoy life makes allergy friendly dark chocolate chips you could use. I don’t know if any of these would work but you can try! If they don’t work you can always just have ice cream with chocolate sauce or chunks.
If you want a great book on allergy cooking check out this one.
The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts https://www.amazon.com/dp/1615192085/ref=cm_sw_r_cp_api_i_WNs4DbNSA7B0S
Let us know how the ice cream (and hopefully Klondike bars) turns out!
I got this ice cream machine instead and it works like a charm. I got mine a lot cheaper because the color was being discontinued, but even at normal price it's cheaper than the mixer attachment!
I don't live in one of those places anymore but I remember having to drive 150 miles round trip to get some significant groceries once a month.
For Ice cream how about making your own? it's pretty easy and this machine makes it really easy. I have one. I have not made vegan ice cream yet but can't be too hard to change out some ingredients
https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW/ref=sr_1_4?keywords=Ice+cream+maker&qid=1558035628&s=gateway&sr=8-4
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like this
https://www.copymethat.com/r/fS44bra/vegan-vanilla-coconut-ice-cream/
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Trader Joe's they have a GREAT vegetable fried rice (in the freezer section) won't hurt anything if they thaw a bit.
they also have some pretty good vegan cheeses, I like their soy sauce it's very low in sodium, their olive oil is pretty cheap too been using it for years.
I don't know of too much more vegan stuff that is over there. I am still learning what they hav that is vegan.
I fill up on beef during the day and dinner (it keeps me full much longer than cheese, chicken, pork rinds... anything else really), then EVERY night my husband and I make coconut ice cream in our ice cream maker. Honestly, this is what has made keto 300x easier and it's now a staple for us each night after dinner.
This makes 3-4 cups of ice cream for 225 calories TOTAL for each person (that's over a pint per person!). It fills up our cereal bowls... it's a ton of ice cream. We never skip a day without this.
2 cans lite coconut milk (we get ours from Giant)
Truvia to taste
optional: Walden Farms chocolate, caramel, etc. for flavoring
Throw everything into this puppy right here: https://www.amazon.com/dp/B003KYSLMW/ref=twister_B01H1T6HTK?_encoding=UTF8&amp;psc=1
In 20 minutes you will have 6-8 cups of ice cream. It's 225 calories per person!!!
Rinse out the frozen bucket in the machine (we don't even wash it with soap). Throw it back into the freezer for the next night. Done!
Yes. You don’t need salt or ice. It’s a water lined bucket that you freeze. It’s $44 on amazon but this is the model I have that I bought at bed, bath and beyond years ago
Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) https://www.amazon.com/dp/B003KYSLMW/ref=cm_sw_r_cp_api_i_xwrJDb0ZK7NRH
The Cuisinart ICE-21 is a pretty good entry-level machine, if you don't have a Kitchenaid mixer (or if you have the wrong Kitchenaid model...). It's the same idea - keep the bowl in the freezer, take it out when you want to make ice cream. Just make sure your base is very cold for good consistency (otherwise it will freeze too slowly and get icy).
I make ice cream like every other week.
my bad it is about 50% less
http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1312519911&amp;sr=1-1
I think the technology has pretty much been perfected, but this is best selling on amazon. Link
Southeast Asian countries usually have a Chinatown , no? Where there is a Chinese community, there is loose leaf tea. :>
My favorite tea recipe is.... Ice Cream. An ice cream maker can be found between 20-40 dollars online and pays for itself after you make a few batches. Something like this:
https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1518559169&amp;sr=1-5&amp;keywords=ice+cream+maker
I use the following ratio of ingredients:
6 egg yolks
1.5 cups of heavy cream/full fat cream
1.5 cups milk
(Or if you have something called Half and Half available you can just use 3 cups of that).
0.75 cup of Sugar
.25 teaspoon of salt
You first whisk the egg yolks and sugar until the yolk changes color and sugar is dissolved in the yolks. Then you bring the milk and cream to a low simmer(don't boil). While mixing the egg, very slowly add half of the hot milk to the egg and continuously mixing. Then put the egg+hot milk mixture back into the pan, at this stage add your salt(I add salt at the last possible moment so it doesn't break down any of the proteins in the egg/milk and cause curdling), and then constantly stir and be careful to scrape the bottom of the pan so it doesn't stick to the bottom and burn. The goal is to have a slightly thick texture, just like melted ice cream would be, not watery. You can know if you use a wooden spoon and it easily coats the back of the spoon and doesn't run, like this: https://usingmyhands.files.wordpress.com/2012/05/img_2056.jpg
You can add any flavor you want. As simple as vanilla extract, or in this case, with tea, you would add your tea leaves to the first step of simmering milk. I recommend using a lot of tea because the cold temperature of the ice cream will tone down the tea strength, you want to make a very strong tea extraction to get good flavor in the ice cream. Exact measurements for this are tricky because tea differs so greatly, but i'd say around 30-60g. Then it's just a matter of chilling the mixture, straining it, and putting into the maker.
I keep meaning to make some. I feel like I get too few calories per net carb with Halo Top and need more fat. Perhaps next weekend I'll make my own and I'll post about it. Making ice cream is actually really easy (mix stuff, throw it into ice cream maker, eat in 30 minutes). Ice cream maker is under $50. Ingredients are cheap as hell. I have this maker: https://www.amazon.com/gp/aw/d/B003KYSLMW/ref=mp_s_a_1_3?ie=UTF8&amp;qid=1480834949&amp;sr=8-3&amp;pi=SY200_QL40&amp;keywords=ice+cream+maker&amp;dpPl=1&amp;dpID=41cIcGTIN2L&amp;ref=plSrch
Since I'm a budget shopper, and had never owned an ice-cream machine before, I went and looked up all the different types. This one will make pretty much all you need it to (portion wise) and gets the job done just as good as any of the others I've seen on Amazon. If you're not going to be making ice cream all the time, it's relatively small, too, so you can put it away easily and store it.
I bought a Cuisinart [ice cream maker] (http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW) a month or so ago. A couple scoops of Casein and a couple cups of milk will make almost a quart of soft serve ice cream.
I've been tweaking the recipe to get the best taste, so far this is my best mix:
Changing up the dairy source (or using a milk substitute) can tailor macros to whatever you need. Coconut milk is particularly good for rest days, and if you use half and half you can let it freeze to hard ice cream. (Low fat milks are best eaten within 1-2 hours of freezer time otherwise they get too icy and hard).
There's something pretty awesome about eating four bowls of ice cream... can make any day feel like a cheat day.
I own the Cuisinart ice cream maker. It makes about 1 quart at a time and works quickly. Freeze the bowl for 24 hours, pop in the ice cream maker, pour in your ingredients and let be for 20 mins. Makes great ice cream, is not as loud as other machines (although don't expect it to be whisper quiet). They sell extra bowls so you can make more than one patient a meal each day.
I'd also like to thank you for your work with dementia patients. My grandmother recently passed away from Alzheimers and I really wish she had such great care as you are providing.
Yeah, buddy! I have this ice cream maker. It's so much fun to come up with weird homemade flavors! I'm having a blast with it.
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2.) [ICE CREAM] (http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&amp;colid=3S72V8PR4PYO1&amp;coliid=IUHB38XALOEBE)
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Some of the best memories are made in flip flops.
Thanks for the fun contest!!
Oh god please... What is, in your opinion, the best recipe someone at home can use to make delicious homemade ice cream in something like [this] (http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW)? A custard recipe? Just old fashioned uncooked cream with milk and sugar?
Thanks for making amazing ice cream!
I'm almost positive I used this one:
http://www.amazon.com/Conair-Cuisinart-ICE-21-Frozen-Yogurt-Ice/dp/B003KYSLMW/ref=sr_1_2?s=kitchen&amp;ie=UTF8&amp;qid=1459002247&amp;sr=1-2&amp;keywords=cuisinart+ice+cream+maker
Thank you! It looks like the closest I can find on Amazon is the ice-21. Must give this a try!
http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=dp_ob_title_kitchen
They probably exist. With that said, have you thought about a more traditional ice cream maker? They are MUCH smaller, simpler to use and are generally dishwasher safe.
In case you didn't already know, soft serve (prior to its ice cream form) is basically just a thick cream that gets poured into the machine. The machine then whips and churns it into the thicker soft serve ice cream you're familiar with. That said, I'm willing bet that even the smaller soft serve machines have a minimum capacity of a gallon or so. Do you intend on eating ALL of the ice cream each time you use the machine? Because if not, you need to empty/clean it out to avoid bacteria growth or milk spoilage.
If I were you, I'd look into something like THIS:
Cuisinart Ice Cream Maker - Amazon
I'll post some of my wife's snack food recipe's when I get home. Low carb cookie's and stuff like that. This link has been a good resource: https://imgur.com/TUJSkVn
https://lowcarbyum.com/low-carb-crock-pot-roast-beef-recipe/ this one is also good bc you can really put any veggies in that you want.
There's only two of us, so I usually freeze half of each meal that i make in the crock pot, then you have an easy meal a week or so later too.
Here are some low carb ice cream recipe's too. https://peaceloveandlowcarb.com/20-low-carb-keto-ice-cream-recipes/
We bought anice cream maker like this one, which makes it super easy: https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1518119266&amp;sr=1-5&amp;keywords=ice+cream+maker&amp;dpID=41jGxV8aDPL&amp;preST=_SY300_QL70_&amp;dpSrc=srch
I have had mine for about 6 years and have been very happy with it.
https://www.amazon.com/Cuisinart-ICE-21-Quart-Frozen-Yogurt-Ice/dp/B003KYSLMW/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1522869444&amp;sr=1-1&amp;keywords=cuisinart+ice+cream+maker
I made it last week with my new ice cream maker, and it's absolutely divine. Just a heads-up that the recipe makes over 1.5 quarts of product. It was a little too much to fit entirely in my maker.
Get yourself an ice cream maker and then make Kahlua Coffee ice cream in 2 hours with this uber simple recipe. Get tipsy and eat ice cream!
I absolutely love my ice cream maker. I got it for $40 at Costco and use it a few times a week. I particularly like making fruit sorbets...I get a different fresh variety at the farmers market every weekend, and I experiment with adding fresh herbs...my sage peach sorbet was to die for!
Bonus: This Ben and Jerrys ice cream cookbook is excellent!
I picked up an ice cream maker awhile back, the Cusinart ICE-21 ($49 atm, when I got mine it was like $36 I think). Now I can have ice cream whenever I want, takes about 25-40 min to make and it's like 5 carbs or less per serving depending on how you make it. No laxative effects, cheaper than the rare-find store low-carb ones, and you can make whatever flavor/addins you want.
Turn it on, pour the recipe you threw together, check on it occasionally and stop when it's as thick as you like. No ice/salt hassle etc. and it's easy to clean.
I've not had the stuff the OP has had. But I do know that the Breyers Carb Smart and I see the Lucerne one, has sorbitol and it can cause a laxative effect...it did have that effect on me. It was creamy though, but do yourself a favor and make sure you use caution and limit the serving size, even the recommended 1/2 cup had my stomach making noises.
You can make your own ice cream if you're ok with artificial sweeteners. Make an egg custard base, add whatever flavoring you like, cool it in the fridge, then toss it in an ice cream maker. Just replace the sugar with enough sweetener or sugar-free syrup that it tastes sweet to you.
Recipe: http://www.foodnetwork.com/recipes/alton-brown/vanilla-ice-cream-recipe.html
Cheap, compact, and awesome ice cream maker: http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=sr_1_1?ie=UTF8&amp;qid=1410277429&amp;sr=8-1&amp;keywords=ice+cream+maker