Ice Cream Maker- Also Makes Sorbet, Frozen Yogurt Dessert, 1 Quart Capacity Machine with Included Easy To Make Recipes by Classic Cuisine - White

I have been making ice cream like a PRO with this little machine. After several mistakes, here are my best tips:1. Make sure your batch is thoroughly cold before you attempt to churn it. I usually make my mix one night, pop it in the fridge, and churn it the next day either during lunch or after dinner.2. DO NOT USE ANY METAL PRODUCTS IN THIS! The directions also state this but I want to reiterate it as well. It WILL scratch up your pot. Wooden spoons and rubber spatulas seem to work fine to scoop out your ice cream.3. I highly recommend you add any mix-ins right before your batch is done. This ensures your ice cream will have the best texture.4. If you're making sugar-free ice cream and you don't want it to freeze hard as a rock, your best bet is to use xylitol as a sugar substitute. I was initially using erythritol as a sweetener but it makes the ice cream frozen solid. I tried adding vodka, vegetable glycerine, and MTC oil to prevent it from becoming a rock, but they don't work. Xylitol acts the most like real sugar and it will leave your ice cream with a scoopable texture.I know it's small, but it makes a decent amount of ice cream. It lasts for several days in my house of 3. I've made custard base recipes and Philadelphia-style (no eggs) and both turned out great! I'm so pleased with this machine, especially for the price.

Bought this product assuming it was an old fashioned ice cream maker. My mistake. I should have read more in depth. I was stunned at the size of the product. Equally stunned to figure out you didn't need ice to use it. The small bottom bowl has to be pre-frozen 8 hours before you make anything. Which is not handy if you don't want to store it in your freezer. And, the directions are sparse. Gave no time frame in making any of the few recipes they give. When I looked, they gave no product name nor a company to contact. May turn out, with use and practice, to make ice cream but so far, I have been unsuccessful. I never want to give bad reviews but this time I am truly not satisfied. If you are looking for a regular, old-fashioned ice cream maker, keep looking.

I sometimes crave ice cream, but the options available at the market either have *so* much sugar inside, or they're "sugar free" / keto and crazy expensive. I decided I'd like to make my own so I can customize the ingredients and maintain a relatively healthy diet without going broke. This thing is fantastic; wish I had it ages ago.The ice cream pictured here consisted of only heavy cream, almond milk, vanilla extract, and stevia mix. I used a blender to mix everything together, then for fun added a candy bar right at the end so the chunks just blended in (you could add anything you like, of course!) Pour the mixture in the ice cream machine (messiest part of the process), let it stir for ~20 mins, then transfer to a container in the freezer and let it cool a bit more. You can see the results. I am so happy!!

waste of money. moter overheated before ice cream was done, everything was ice cold, tub was froze, only made one pint which filled tub up so I do not know how it could be 1 qt. Paddle is so flimsy it will break one ice cream ever starts to form which hasen't happen to me yet. paddle just rocks bak and forth one you put it into motor part

I had no problem pre freezing the bowl and using this machine, but getting my mixture into the bowl I made a bit of a mess on the top and around the spout you have to pour it through to get it into the bowl for freezing and mixing. Must find a decent spout to pour from my bowl into the ice cream maker. It whirled away happily for an hour or so and then I transferred the ice cream into pots for the freezer and cleaned up. That would be fun for the grandchildren will all the licking of spoons involved! Only one liter, which for home made ice cream is not a lot as one tends to pig out. However I can go on tomorrow after bowl has frozen again and I've found a sensible way to fill the machine without making such an appalling mess. My mother's recipe for strawberry ice cream was as fabulous as when she made it, she would be pleased.

This is a great little ice cream maker for the price! Put it in your deep-freeze for at least 24 hours before you ever want to use it! And there after, unless you leave it sitting out overnight to warm up, it will never take quite that long again to get it cold enough. Be sure The liquid ingredients are very well chilled before you pour them in the mixer… And be sure the paddle is turning before you pour them in the mixer !! As with any of these ice cream freezers if you put the liquid ingredients in first and then put the paddle MM a little as with any of these ice cream freezers if you put the liquid ingredients in first and then put the paddle in and the lid on..... The bottom will freeze too much and the paddle will not turn. When you do it in the right order it makes a fantastic ice cream !

I’ve learned how to use this where it works best for me. I make the ice cream early enough (set timer for 40 min.) then put the tub in the freezer for 3-4 hours to firm up. Then I scoop into containers to keep in the freezer. You do not keep unused ice cream in the tub or you won’t be able to scoop it! I wash the tub immediately and put back in the freezer to eat another day. My recipe: 2 pasteurized eggs, 1/2 c sugar, 1 teaspoon vanilla, 1/2 can sweetened condensed milk, and 2 cups of whole milk. I add a little more milk after I pour In mixture to leave about an inch from top. Yummy!

I had it in the freezer for 4 days and took it out added my ingredients and turned it on. It never hardened until I took the whole unit and put it in the freezer for a few hours and then it. Started to actually look like ice cream. I had to hand turned it to make sure it didn't become one Sol it brick every few hours not worth it.