Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1 New White

Brand:Cuisinart

3.7/5

€
148.59

FROM THE MANUFACTURER Easy-lock lid. Mixing paddle. Double-insulated freezer bowl. Heavy-duty motor. Frozen treats in 20 minutes or less. FROZEN FAVORITES IN MINUTES The heavy-duty motor makes frozen yogurt, ice cream, sorbet - even frozen drinks - in 20 minutes or less. PURE AND SIMPLE INDULGENCE Add fresh ingredients to the mixing bowl, turn on the machine, and go. It's fully automatic. Plus, cleanup is a breeze. PERFECTLY DELICIOUS The large capacity mixing bowl lets you make up to 1-1/2 quarts of your favorite smooth and creamy frozen treats. FEATURES AND BENEFITS * Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle. * Easy-lock Lid Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to base. * Mixing Paddle Mixes and aerates ingredients in freezer bowl to create frozen desserts or drinks. * Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature. * Base Contains heavy duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet and frozen drinks. * Rubber Feet Nonslip feet keep base stationary during use. * Cord Storage Unused cord is easily pushed into the base to keep counter neat and safe. FREEZING TIME AND BOWL PREPARATION The freezer bowl must be completely frozen before you begin your recipe. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold your freezer is. It is recommended that you place the freezer bowl in the back of your freezer where it is the coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is between 16 hours and 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is therefore frozen. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed for the freezer. Reminder: Your freezer should be set to 0°F to ensure proper freezing of all foods. MAKING FROZEN DESSERTS OR DRINKS 1. Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure it yields 1-1/2 quarts or less. 2. Remove the freezer bowl from the freezer and place on the center of the base. The bowl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing from freezer. 3. Place mixing paddle in freezer bowl. It rests in the center of the bowl, with the circle side facing up. 4. Place lid on the base and rotate clockwise until tabs on lid lock in place on base. 5. Press On/Off switch to ON position. Freezer bowl will begin to turn. 6. Immediately pour ingredients through ingredient spout. NOTE: Ingredients must be added to the freezer bowl after the unit is turned on. 7. Frozen desserts or drinks will be done in less than 20 minutes. The time will depend on the recipe and volume of the dessert you are making. When the mixture has thickened to your liking, it is done. If you desire a firmer consistency, transfer the dessert to an airtight container and store in the freezer for two or more hours. ADDING INGREDIENTS Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert has began to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.

Amount

Add to Cart Buy now

EAN: 086279168092

Categories Home & Kitchen, Kitchen & Dining, Small Appliances, Ice Cream Machines,

LIMITED 3-YEAR WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free. EASY TO USE: Easy lock transparent lid with large spout makes adding ingredients simple and mess free. CAPACITY: Makes up to 1-½-quarts of your favorite ice cream or frozen yogurt. COOL FEATURE: Double-insulated freezer bowl eliminates the need for ice. SUPERIOR FUNCTION: The new patent-pending mixing paddle makes frozen treats in 20 minutes or less.

Brand	Cuisinart
Capacity	1.5 Quarts
Color	New White
Country of Origin	China
Customer Reviews	4.7 4.7 out of 5 stars 23,030 ratings 4.7 out of 5 stars
Included Components	Motor, Lid, Blade, Bowl
Is Discontinued By Manufacturer	No
Item Dimensions LxWxH	9.5 x 9 x 11.25 inches
Item model number	ICE-21P1
Item Weight	10.12 pounds
Item Weight	4.6 Kilograms
Manufacturer	Cuisinart
Material	Plastic
Model Name	1.5 Quart Frozen Yogurt-Ice Cream Maker
Operation Mode	Automatic
Product Care Instructions	Hand Wash
Product Dimensions	9.5 x 9 x 11.25 inches
Special Feature	Programmable

5 Star

4 Star

3 Star

2 Star

1 Star

Write your review

Your email will not be published. All mandatory fields are marked with^*

Your rating

Scritto da: mr crispin

DON' T LEAVE ice cream in the bowl!

Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * and has received high ratings! BUT It takes about 28 hours to make icecream " in Less then 20 minutes..." You MUST pre freeze the bowl 24 hours; 16 minutes or less to mix ingredients; add 1-2 hours to CHILL that mixture BEFORE use +++ (see below); 11-20 minutes to make ice cream; Up to 2 hours MORE freezing time to thicken ice cream past soft serve consistancy; "up to 15 minutes to thaw before serving" , and good 20 minutes to HAND wash all the gear used and clean up the kitchen. THE PADDLE MUST BE INSERTED IN THE COLD BOWL BEFORE ADDING ANY LIQUID INGREDIENTS! Otherwise you risk burning out the motor when the liquids ice up instantly along the frozen bowl's sides and jam the paddle. (ALSO, After that happens, you can NOT install the paddle either until the whole mess thaws..) SO please don't be tempted to use the frozen bowl as the mixing bowl -as I and others did on first use. The ice21 series has been rated "most affordable" for a good reason: (Cuisinart cheaped out and put in a lightweight motor compared to thier 2 quart ICE 30 model). You OUGHT to stand by and monitor the process and be ready to shut off the machine if you hear a buzz or hum and don't see the bowl moving!!!! (And/or when you see the final product creeping out the machine top , over the freezer bowl , after expanding into actual icecream- to avoid a counter top mess..so DON'T "set it and forget it". Please do NOT EVER LEAVE FINISHED ICE CREAM IN THE FREEZER BOWL AND RETURN TO FREEZER FOR STORAGE: The ice cream will freeze into a solid ice cube that even a USA MADE scoop can't handle; Especially when the basic recipe is changed to higher liquid content such as adding, stawberry puree or espresso shots,etc. THE MANUAL STATES THAT THE FREEZER BOWL CHILLS DOWN TO 21 DEGREES (SOMEHOW) Hence, the 24 hours cooling period. And then, You can't just leave that frozen bowl on a counter to thaw like a regular carton of icecream either , because the bowl of frozen ice cream becomes a mini counter top open freezer that CAN NOT THAW for a while because the ice cream is inside a frozen hollow metal bowl that is sealed with freezer pack juice. Now if you want to transport ice cream to a picnic or anticipate a power outage..let it freeze up in the freezer bowl.. BTW you are going to need 3 big bowls and a stiff spatula, (probably a nylon dish cleaning brush, or at least sponge to clean up) a blender or hand mixer, or at least a wire whisk or big spoon AND of course, you'll want a sturdy ice cream scooper!! You will need a blender or hand mixer , 1 bowl to mix ingredients, a clean bowl to dump the padde in when done --(unless you wash the 1st bowl while you wait) along with a stiff spatula to scrape half the frozen icecream off and a 3rd bowl (2 qt or larger size ) to store the icecream left in the freezer bowl and the icecream scoop to serve it all up! I Suggest that when your batch is done: FIRST, yank the icecream paddle out of the freezer bowl and dump it into a waiting bowl. leave it!! Then 2nd. Concentrate on getting as much icecream out of the freezer bowl as quickly as you can - because the more icecream you remove- the faster the leftover will freeze up against the freezer bowl making it harder to remove;- then, throw the storage bowl into the freezer to chill down more so it can harden up. Third, return to the bowl with the paddle and maybe it will have melted enough by now to scrape the paddle clean of frozen icecream; Fourth, combine this last rescued icecream with either the bowl already in the freezer- or just Give it to your "helpers. to lick or sppon clean" unless you just eat it yourself as a reward for your efforts. Aside from the false advertising of "fast ice cream" it IS easy to use and makes great ice cream * ! * The basic recipie of 1 cup milk , 2 cups heavy cream, 3/4 cup granulated sugar, pinch of salt, 1 tablespoon PURE vanilla extract, yields a fast melting, thin, light, ice"milk" more akin to Hagandaz and Breyers- all-natural, than Ben & Jerry's. THERE IS ALSO A DIFFERENCE BETWEEN "HEAVY CREAM & "WHIPPING CREAM" Heavy cream has more fat and is creamier BUT whipping cream works too if that's all that your store has. +++ The basic recipie calls for dissolving the sugar & salt in the milk BEFORE adding the cream and other flavoring..THEN chilling the completed mixture for 1 to 2 hours !!! BEFORE making the icecream. There is science involved here: cold milk won't easily disolve sugar; and the sugar and salt aren't just for flavor either- they both actually help change the ice cream texture ! So you shouldn't cheat by just prechilling the milk & cream even before you begin to mix the ingredients; in order to "speed things up". Then dumping the slop into the freezer bowl and skipping chilling the mixture for 1 -2 hours- By Allowing the sugar & salt opportunity to fully merge with the milk at a warmer. temperature before adding the cream (and flavorings)- AND THEN CHILLING the whole mixture 1 or 2 hours - You will have BETTER ice cream if you take the slow way like the recipie says. I put the milk, sugar and salt in a BLENDER instead of using a hand mixer or mixing bowl for maximum disolving. BUT not the cream because you DON'T want to whip it or turn it into butter!!! Finally, If you DO want slower melting, creamier, thick ice cream you will need to add PASTURIZED eggs ( never raw!!!) Or carrageenan (seaweed), locust, guar, or zanthan gums LIKE MOST COMMERCIALLY MADE ICECREAMS have. Thank you you have reached the End of my review. You, deserve an icecream Now.????

Scritto da: abcandd2

Slushy and Soft? Fixed With Better Freezing Methods

I have more of a problem with the manual than the machine, because it wasn't the troubleshooting help it could have been. What did help was this page's Question and Answer section, with all the user feedback! So my first batch didn't turn out so well. I used half and half, sugar, salt, and vanilla extract. I'd have used regular cream, but I can't find any pure heavy cream in my area that isn't full of preservatives and additives containing free glutamic acid and other scary stuff. I froze the bowl for 14 hours. The gel was frozen solid. The manual said that the bowl should be in the freezer for 16-24 hours, but it also said that when you didn't hear the liquid gel swishing, it was sufficiently frozen. So I thought optimistically, "Oh! That must mean my freezer's just a super-freezer and got it cold enough in record time! Yay!" Um, no. I have learned that just because the gel is frozen, that doesn't mean its temperature is as low as it can go - or should go. As I discovered, it needs to go a lot lower than "frozen solid" to work with this machine. Since it probably freezes around 32 degrees F (0 Celsius), the manual probably shouldn't say to use the lack of swishing sound as an indicator to readiness. (It's less misleading to say that hearing liquid is a definite sign it's NOT ready.) The actual problem I encountered in my unsuccessful first try was that the mix stopped moving. Parts of it stayed on top of the paddle in a semi-frozen slushy state and parts of it remained on the sides, still unfrozen, and that was the stuff that wouldn't freeze up at all. Since I was confident my bowl was cold enough (uh, yeah!) and the manual cautioned not to stick things in the bowl while the machine was on, I kept turning it off and moving the solid stuff to the sides, then turning it back on. Rather ungainly way to get what turned out to be a milkshake that, when frozen, turned into ice crystals. The next time, I did three things differently, and got very nice, acceptably smooth ice cream without omnipresent ice crystals. First, I used our non-self-defrosting freezer to chill the gel bowl. Freezers that are set to self defrost work by warming up every so often to control frost. Stand-alone freezers like chest freezers or upright freezers come in two styles: Self-defrosting and non-self-defrosting. We use the latter type, the one that has to be manually defrosted, because colder freezers are necessary for long-term storage of meat. A freezer that doesn't self-defrost keeps its cold temperature steady, with the exception of when the freezer is opened or loses power. So I stuck the bowl in that one at the almost-coldest setting, 7 out of 8. Second, I chilled the mixture overnight in the fridge. Not sure that did anything much to improve things, because it seemed about the same amount of cold as my first try. The last thing I did differently was that while the ice cream machine was working, when parts of the mixture started freezing up on top, I used a rubber spatula to recirculate them. I kept using the spatula pretty vigorously the entire churning time. That worked well and was kinda fun. I was left with something that was definitely ice cream. Not slushy, not prone to melting at all. The ice cream didn't melt instantly and the inner bowl was coated with a thin, hard-frozen layer of ice cream in places that stayed there. I rushed to get the ice cream into freezer containers, but I don't think it was necessary this time. Whatever was in that bowl stayed frozen for a long, long time. Fifteen minutes later, I could still eat it frozen with a wooden spoon. So I came away the wiser and with better ice cream. Cold is key. I don't think you need to use a non-self-defrosting freezer like I did, necessarily, but if you chill it the full 24 hours at the coldest setting and it still isn't cold enough, it's possible your self-defrosting freezer isn't doing the job. I was left with two more tips to offer anyone who might be interested. One, if the bowl is that cold, don't wash it right away, or it will freeze some of the washing water on it in an almost invisible layer. Two, I swear that bowl seemed cold enough to possibly make another batch. Had I had one ready, I'd have tried it. If I try it, I'll report back. Hope that helps someone else who encounters the same problem of partially frozen slushy-milkshake ice cream. It's most likely because the bowl isn't cold enough. UPDATE 10/23/2014: Well, it's the next day, and I am thrilled to report I got extra mileage out of the ice cream maker. I froze the bowl at the almost-coldest setting in my non-self-defrosting freezer for about 20 hours. I had a large batch of butterscotch ice cream mix ready and a small batch of coffee ice cream mix ready, my own recipes. I first ran the machine with the large batch for about 18 minutes. (I learned something important here: The larger batches circulate MUCH better than the smaller ones. This one hardly needed to be coaxed with the spatula. On the downside, there was so much aeration that I had to scoop out some at the top to prevent its warming up because it was leaving the icy part of the bowl.) Then I scooped most of the ice cream into a container and popped it in the freezer. I left a bit of the ice cream on the paddle, since the flavors weren't bad to mix with the next batch and I wanted to preserve any coldness I could. I did not wash the bowl out for the same reason, and also because I didn't want it warmed by delays or water. So I then reassembled everything and started the machine and added the small batch of coffee custard mix. It took about 12 minutes to freeze this mini-batch into gorgeous ice cream. Didn't even start to melt. So I basically got 1 1/2 bowls out of one freezer day. Yay! Hopefully I didn't do anything to risk the ice cream maker's breaking - I was pretty careful to mix in the frozen part with the non-frozen part together. I learned something else here, too, that many of you must already know - the more fat, the more like store-bought ice cream. Half and half alone without cream or butter added wasn't quite smooth enough, though it's darn good. I thought it would work because some recipes in the book call for 2 cups milk and 2 cups cream, and it did make nice ice cream, but it occurred to me that I don't know if half & half is half cream, half milk by weight or by volume. Anyone know? UPDATE 9/23/2021: It's years later and it's still working. Haven't used it tons, but somewhat, with a variety of dairy and nondairy ice creams. Pretty pleased with this machine holding up and upgraded it two stars. UPDATE: 5/3/2023: My inner bowl is just starting to flake a bit on the rim, though I have taken a lot of care with washing it and not using abrasives. I found out an interesting factoid from the manufacturer whom I contacted. (Conair) They said of the inner bowl, "The bowl is aluminum covered with a xylan non-stick coating." So apparently the part that comes in contact with the food is fluoropolymer-based and has similarities to Teflon and PTFE. If one were to heat it past a certain temperature, I presume it might not be safe for birds/parrots/avian pets who are nearby. But I imagine/hope that in its normal use, and washing in warm water, it would be fine.

Scritto da: anonymous avid reader

a wowza repeat!

I had a older (+20yrs )version of this ice cream maker but unwisely gave it away, when I was downsizing to move a couple of years ago. Even though I'm going to have to dispose of something in my kitchen storage space to make room for it, I've missed it so much I decided to replace it with this newer model. It is SO EASY to use and is almost failsafe. I use it when I'm having company: I'll pour in the mixture (whipped up in advance and refrigerated), just as we're sitting down for the main course....and Wowzah!....homemade ice cream for desert! It never fails to astonish and please my guests. This very reasonably priced machine is compact and easy to store and to clean--I just keep the bowl in the freezer, so it's ready to use, when I get the urge. I also like that it only makes a small amount, because then I don't have much (if any) left over after serving it to company. I've even found some very tasty sorbet recipes which I can whip up and indulge in without feeling guilty. The accompanying instruction book has some very good recipes and lots of helpful hints/tips for experimenting with ingredients and potential substitutes (e.g., for heavy cream or milk products). And because of the small capacity, one doesn't feel that it's too wasteful to experiment and try alternatives. Almost everything I've tried is so much better than "store-bought" ice cream, because I control what goes into the ingredients and I can serve immediately after it's made. (which by the way only takes 15-20 minutes, depending on one's preferred softness). Lastly, because it's a pretty simple machine with limited parts, it stands up to long-term use. After all, my +20 yr old one was still in perfect working condition, when I unwisely gave it away!

Scritto da: Trudelle Laker

Important to have

Important to have second bowl so you can make ice cream (I usually make gelato) on a whim without having to plan 24 hours in advance to freeze bowl. Happy I bought it..

Scritto da: R.W.M.

Performance

Like it all. Clean design, easy to clean, easy to use, incredible results. Have to control my consumption the ice cream is so good.

Scritto da: Denise

works great, great price

It is very quiet, and works faster than I expected. I have made several ice creams with mixtures of yogurt, nut milk, coconut milk, and 10% cream. They all come out very nice. I like that I can make flavours that you can't buy, like Chai spice, green tea, Earl Grey, yogurt berry, and anything I desire. I haven't tried the custard method, so my ice creams do get hard from freezing, but a little thawing and they will have the creamy texture we look for. I do recommend blending and chilling your ingredients well, before putting in maker, to reduce the ice crystals. I am still practicing, but for rich flavours without the gummy texture or sugar bugs on my teeth, home made is the way to go. Also important, get some XANTHAM GUM. Read up why it will be a must ingredient.

Scritto da: Abhishek Singiri

Power conversion for 110v 50Hz

This is an AC motor driven product. So make sure you buy a converter which steps down the Hz from 60Hz to 50Hz also. In all probability there will be no such converter easily available. So the next best thing to do is get a 220v to 100v converter - not 110v. Lowering the voltage compensates for the Hz. If you use a 110v converter the motor overheats and shuts down in 10 mins.

Scritto da: Karthekeyan S

the machine is good, it churns out the ice cream in 20-25 ...

the machine is good, it churns out the ice cream in 20-25 minutes. but u need to follow the rules strictly. 1.the bowl has to be completely frozen overnight(make sure your freezer temp is very low). 2.the mix should be cold. 3.use the bowl as soon as it is taken out of the freezer and do not use it in a hot room