Cuisinart ICE-21DP Frozen Yogurt-Ice Cream and Sorbet Maker, Dark Purple

Absolutely put the bowl in the freezer over night. The ice cream (yogurt, sorbet, I made them all already) will be softish when it's done, much thicker than a frozen milk shake but not as hard as fresh out of the container from the store. I push the solid stuff that gathers at the top back down into the bowl and give it a few minutes more to spin to get it as solid as possible. Hard to remove from mixing paddle, but that's the stuff you are allows to lick off, if you are inclined. The vanilla custard style recipe in the book is out of this world.Tips/thoughts:• Put the final container in the freezer for an hour or so before you make the ice cream, transfer the ice cream quickly into container, put right in freezer and eat it an hour or two later (really hard to wait ;)).• The ice cream stays nice and cold in the bowl for a bit if you need a couple of minutes (phone rings, someone at door, etc).• A little tough cleaning bowl right away as water freezes to sides! So it needs to defrost first.• Will never buy store bought or expensive parlor ice cream again (if possible).

My 5 year old daughter has had severe food allergies since she was 6 months old. Anyone dealing with food allergies will know the fear and difficulties we deal with on a daily basis. We've been lucky enough to have found alternatives for a variety of foods to make things as easy on her as possible. Ice cream being one of them! However, she's been dreaming of having strawberry ice cream and there just aren't any alternatives out there. Also, coconut milk ice cream tubs do NOT come cheap!I've been eyeing this ice cream maker for a while now and so, when her 5th birthday rolled around, my little girl had her first taste of strawberry ice cream! Boy, was it good!! I've never used an ice cream maker before so I can't compare its performance to anything else. And I wasn't sure how well coconut milk icecream would turn out. I used a custard icecream recipe and made some changes to it. We are NEVER buying commercial icecream again! It was creamy, thick, delicious and easy. And the best part? Looking at the smile on my daughter's face as she ate her very first strawberry ice cream!Pros:* Easy to use- You freeze the bowl overnight, get a recipe, follow it, dump the whole thing into the frozen bowl and proceed to churn. In 20 minutes, you're eating freshly made ice cream. YUM!* Easy to clean- use soapy water and rinse. You're done.Cons:* Bowl can't be used to store the ice cream. Would that have been convenient? Absolutely! Does that warrant a lesser rating? Heck NO!* Maybe a little noisy. But we get to eat amazing ice cream at the end. What's a little noise?For anyone who might want an alternative ice cream recipe, here's one for strawberry ice cream-- Put the bowl in the freezer overnight. You need the bowl to be absolutely frozen.- Whip 2 eggs and 3/4 th cup sugar together. Add 15oz (1can) full fat coconut milk and 15 oz coconut milk beverage ('so delicious' makes one or you can dilute canned coconut milk). Mix well.- Heat the mixture on low-medium, making sure to keep stirring. Do not let it boil. You do NOT want to cook those eggs.- Remove from heat when mixture has thickened and coats the back of your spoon.- Cool on counter. Add 3 tablespoons of strawberry jam to the mixture (this is optional, I wanted a stronger strawberry flavor). And then cool in the refrigerator. I used the express chill drawer in my refrigerator and it was ready in less than 2 hours but you can also make and chill this custard a day before.- Purée fresh/frozen strawberries to make 1 cup. Keep cold until ready to use.- When both custard and strawberry purée are adequately chilled, mix them together and immediately pour the mixture into the frozen bowl. Let it churn until thick and creamy, about 20 minutes.

I bought this ice cream maker a few months ago and I honestly do not know how I've lived without making and eating homemade ice cream all this time. I will never buy store-bought ice cream again! I bought this maker in turquoise just for a pop of color and it is so cute! I have to admit I used to be intimidated by making homemade ice cream; however, this machine is terrific! The machine comes with several recipes: quick ice creams, sorbets, yogurts, and custard-style ice creams. It's just the two of us in my household so most recipes make more than enough for us two which lasts a week or two. In freezer-tight containers, the cream stays fresh too! For a larger family or bigger ice cream eaters, I'd suggest getting another churner to make double the amount. For the first use, my husband and I tried the pistachio and we could not believe how out of the world it tasted. The custard-ones are more involved as you have to cook egg yolks; however, there are plenty of simpler recipes. In fact, my other two faves are cookies and cream (recipe on Cuisinart.com) and a graham cracker ice cream with chocolate chunks (recipe found by Google search). They are so delicious you'll have a hard time stopping at a few scoops! I can't comment on the yogurt/sorbet making as I haven't attempted those. You can use 2%milk (I use lactose-free 2% milk) and it tastes just as good as whole milk (I've tried both). That is what is the best about making your own: you can add your own specific ingredients and there are no preservatives! You know exactly what you're eating! If ice cream wasn't so high-calorie, we'd probably be eating it all week long! I'd highly recommend this maker!

Lo he probado en dos ocasiones con el rectñetsrio que encontré en Internet y una salió bien la otra no tanto pero seguí en ambos casos las recomendación es de congelar unas horas para que este más firme y así quedó perfecto. Estoy a gusto con esta maquina. La recomiendo por no ser costosa y da resultados.

Es muy sencillo y facil de usar.Es bueno para hacer helados basicos y al momento. Solo tarda 15 min en estar listo