Worth Every Penny -- If you're serious about making frozen desserts, read on.
If you want to make truly amazing frozen desserts at home, you not only need good recipes -- you also need good equipment to get the job done. This machine is just that. For years I attempted making ice cream, sorbet and other frozen desserts with a model that was mostly plastic and required freezing a disk for at least 24 hours prior. The results were mixed at best and frustrating: often somewhat tasty but textures were nothing like I had hoped (either icy hard or soupy) and certainly nothing like I'd get from a store. I'd make a few batches each summer and quickly lose interest. This machine, which I've only had for about a month, produces results that have not only met my standards for what a frozen dessert should be, but at times have pleasantly surprised me and surpassed my expectations. And when was the last time you saw Fig and Port gelato at the supermarket?
I decided to give it another shot this summer when I had seen a sale on a Cuisinart model at Williams...
I can't imagine there being a better ice-cream maker for the home
Absolutely divine. This is my first home ice-cream machine. I made my first batch on Saturday night, expecting the consistency of soft-serve ice-cream. I was shocked to find that the ice-cream's texture was just like the Super-Premium store bought ice-cream! (Of course, it was a little softer close to the center column that the blades attach to) But for the most part, the ice-cream was creamy and absolutely the texture that I never thought I could achieve with a homemade ice-cream machine. I did ALOT of research before buying this machine, and I'm pleased to know that all that research paid off. I highly recommend this machine.
Cranks out Consistent Frozen Desserts
In short, worth the money to make small (1.5 qt or less) batches of frozen Custard, Ice Cream, Sorbet, Gelato. Requires no forethought, just plug it in and add your chilled mix and go.
I have made frozen custard, ice cream, gelato, sorbet, and sherbet in this and it all turned out spectacularly! Not sure what recipe the others who had poor results are using, but there may be some minor differences that kept theirs from turning out. I suggest using a recipe tuned for this type of mixer, perhaps from Lebovitz's book "Perfect Scoop" or the Americas Test kitchen recipes, they both use the Cuisinart version of this machine. I also agree with the other reviewer, sometimes a small touch of alcohol in the Sorbet can have good effects, even in ice cream too - both of the recipe sources I mentioned will back this up too.
Basically, make your custard, your gelato or your sorbet base, cool it down in the fridge (I even use the freezer sometimes to save time) and then...
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