Cuisinart Ice Cream/Yogurt Makers Frozen Yogurt – Ice Cream & Sorbet Maker

I loved my first Cuisinart ice cream maker so much that I officially bought a second one—because why settle for one flavor when you can run a full-blown dual-flavor production line? Now I can churn two completely different flavors simultaneously, perfectly satisfying my split-personality cravings. I also hoarded extra freezer bowls like a crazy person so the dessert train never has to stop. This little machine is fast, wildly reliable, and brings absolute joy to my kitchen. If you need me, I'll be buried under a mountain of homemade ice cream!

This machine is phenomenal! Quality, price and performance, all A+ It's so easy to make ice cream plus you know all the ingredients in it. Here are some tips to help. 1st use a pitcher, I know the recipe says to use a bowl but once you use a bowl and then realize you have to pour it, the bulb will go off. 2nd go at least 15 minutes. It may look like it's frozen but if you use a rubber spatula you'll see that the mix is still wet underneath. 3rd sprinkle your mix ins. IE I made the vanilla ice cream with chocolate chips. If you dump them in, they will ball up. 4th the container you're putting it in, freeze that as well. Take it out just before you're done. That way the ice cream will not melt as fast when you transfer it. 5th I used 1/2 and 1/2 for my cream and maple syrup. Came out fantastic. Here is the modified recipe I used: Vanilla maple-sweetened ice cream recipe is: 3/4 cup + 2 tbsp 1/2 and 1/2 1/2 cup pure maple syrup Pinch of salt (mix together) Then add 2 cups 1/2 and 1/2 1tablespoon pure vanilla extract The reason for the reduction in the first part is because the maple syrup has more water in it than table sugar. Enjoy 😊