Cuisinart Ice Cream Maker Review - 6 Months Later

A review of the Cuisinart ICE 100 ice cream maker, the best features, if we recommend it AND how to make our favorite cherry chocolate chip ice cream with this machine.

--------------------------------- ICE CREAM RECIPE INGREDIENTS----------------------------------

• 1 cup (8 oz) (236.5 ml) milk
• 5 egg yolks
• 16 oz (473 ml) of heavy cream (also called heavy whipping cream)
• 1 teaspoon (5 ml) vanilla extract
• 1 1/2 teaspoons (7.5 ml) vanilla paste
• 1/2 cup (75 g) sugar
• 1/4 cup (38 g) erythritol
• 1/4 teaspoon (1 g) xanthan gum
• Pinch of salt

For the cherries:
• 1 bag of cherries
• 1/4 cup (38 g) sugar
• 1 lemon (squeezed)
• Pinch of salt

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Watch the video starting at 4:30 for recipe instructions

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[tomm]

You have hit a big soft place in my heart. I dearly love home made ice cream. I grew up on home made that i and my brother made all the time. One of us siting on the machine while the other crank the handle. then change every few minutes. Nice change of videos, thanks josh.

[Anarchsis]

I love my Cuisinart ice-cream maker, I’ve had it for about 10 years and it still works well.

[backyard]

I just got my ice-100 and just made the first batch. I came here to see how to tell when the machine is done. But my first batch is done now. It is in the freezer hardening a bit, but a quick spoon lick was perfect. Better than any store bought I've had for sure. I used heavy cream, whole milk, cane sugar, and Madagascar vanilla. I set the timer for 40 minutes.

One tip is, I used about 1/5th LESS of all recipe ingredients because I had seen others comment on it overflowing, making too much, a mess, etc. But this ended up just right! It was just starting to flow over the top mixing bar when it stopped. The consistency is like a harder soft serve. I just spooned it all off in to a container and popped it in the freezer.

I guess this guy made a simple thing too complicated? I just followed the instructions in the manual and first ever batch is perfect!

[janeleekeller]

Thanks Josh 😊.

This Machine Seems like a Great Thing to have 👍.

Watching this Video Brought back a Very Fond memory of my Father Making Homemade Ice Cream, way back in the late 1950"s/early 60's.

At that time the only flavor I liked was Vanilla !
He did such a good job, using the Salt & Ice method You mentioned - and of course at that time, Hand Churning it !
It was Absolutely Delicious 😋.

Spoiled Daddy's Girl that I was, I recall Him, "asking me for my", "Permission" to make other than the "Vanilla" Flavor ! I was all of 11/12 years then.

Have to say, the Memory is bringing 😥's to my eyes.
I Lost Him, 3 months following my 16th Birthday. He was only 52 years old !

Still Think of Him - Still Miss Him 💔.

Thank You Josh 😔,
JaneLee 🕊️ - in Pennsylvania

[kiwiskiwi]

The final 2 minutes are all you need lol

[melanienetwal]

made this recipe this weekend and it's great. only thing to note is that 32oz of heavy cream is actually 946 ml and not 600 as indicated in the recipe. I used 16 oz (which is what is shown in the video) and the proportions were perfect. thank you.

[shawnmclaughlin]

I hate this machine it almost ruined my life I had it for 6 months and I gained 30 plus pounds. If you want a huge waistline by all means buy this thing it cranks out batch after batch of the best homemade ice cream. You can have what ben and jerry's use to taste like.

[matt]

Good review, especially for us men who don't like to cook...it makes me wanna start again!

[czeshirecat]

Thank you, wanted to see a recipe made up plus your review, so ideal. :)

[wiganfan]

Just ordered one of these bad boys, Can't wait to start making the following flavours Kendal mint cake & chocolate chip, Sticky toffee pudding, Vanilla & golden syrup ripple and last but not least Vanilla with butter fudge chips, chocolate chips, cashews and pistachios

[samanthaburke]

I absolutely LOVE custard based ice creams, BUT you must return it to the stove to thicken and cook your eggs after tempering! You've created a raw egg ice cream, not a custard. Tempering such a small amount into your yolks did not get them to a safe temperature.

[geoffashden]

I have one of these machines and it's the best investment I've ever made. Great video.

[JayDAnderson]

Xanthum is an emulsifier. It helps to keep milk-fats in suspension and allows more air to be whipped in.

[TacticalStrudel]

Supposedly allulose especially liquid allulose can keep it scoopable w/o sugar. I have not tried though.

[aznandyroo]

Can't wait for your cooking channel to launch!

[JudiChristopher]

EXCELLENT VIDEO
Thank you for sharing this.
Do you have any idea how much a Batch Cost?

[huaweiphone]

Your review was on point. Simple but effective. Thank you

[granjaciafarms]

might as well use a frozen bowl option if takes so long to make

[Nhonami]

I really enjoyed this video and review. Thanks :)

[mcodyw]

Liked your review of the cuisineart thanks! Have you looked into making gelato with a lower fat content but a richer creamier texture and flavor? I’m looking forward to trying to make it in the cuisineart.