If you have an ice cream maker, it's very likely this model from Cuisinart. It's inexpensive, and easy to use. But if you don't have one, then this might be the moment: Cuisinart just released a whole array of colors!
You can read a review of an earlier (but basically identical) Cuisinart ice cream maker here. These are simple machines: You freeze the bowl overnight, and the liquid or gel inside the wall of the bowl helps the ice cream in the bowl to freeze hard while it's churned. It accomplishes a basic function very well, and as long as the bowl is frozen and the ice cream base is chilled, it works perfectly every time.
I used one of these makers before I upgraded to this more expensive model with a built-in compressor. For every-day ice cream making, the classic model works great, and these colorful options make it even more attractive!
The ice cream maker now comes in (I quote): "Buttercup, Crush, Parsley, Pomegranate, and Tangerine," and each comes with a matching ice cream scoop.
• Find them: Cuisinart Classic Frozen Yogurt, Ice Cream & Sorbet Makers, $49.95 at Sur La Table
More Ice Cream Makers & Reviews:
• Product Review: Cuisinart Automatic Ice Cream Maker
• Review: Cuisinart ICE-50BC Supreme Ice Cream Maker
• 2 Quarts! New Cuisinart Stainless-Steel Ice Cream Maker
(Images: Sur La Table)
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So cute! However, we got one and it never worked right for us. The ice cream was always too soft for us. A small handcrank version works much better.
I've had the red one for about a year. It works great. The freezer bowl has to be completely frozen though. At least overnight in the colder part of the freezer.
Hope they do toasters next!
Love the new colors!
I already have the basic red one and I love it~ I always just leave the bowl in the freezer so it's always ready whenever I have the urge to make some ice cream.
@Stuccolow - when it's done, it comes out as soft-serve; if you want firmer ice cream put it in the freezer for a couple of hours.
@Stuccolow: I was just about to say the same thing as above. Ice and rock salt is not enough to bring the ice cream temperature down to firmness. The freezing point of cream is lower than water, so you need a little extra help from your freezer to achieve sweet perfection!
I have the older, white version...I used it in the past month to make 40 different flavors. It still runs as strong as ever. I find it convenient to have more than one canister. I have probably churned 300 ice creams in it over the 10 years I have had it and it is still kickin', so there is no hope of it dying soon so I can get a funky color. Oh well, less waste in the landfill!
Bethany @ Scoopalicious
this is great! i was thinking of getting one of these, so it is wonderful to hear the feedback on the quality as well as the news of the updated colors!
We have an old and battered white one we got as a wedding gift. It has some pretty serious battle scars (the clear plastic cover is cracked and bent so we kind of wedge it on so that it will hold the paddle steady as it doesn't fit into the correct grooves any longer. Last week it made iced coconut milk with chocolate chips. Yum. What I wouldn't give for one with a built in compressor though!