Bought the Model 21 in time for homemade peach ice cream. Had gone back and forth whether to purchase a newer, more expensive version but after reading someone else’s recommendation that the older, simpler model worked just fine, decided to follow their advice and after having made nine batches of various flavors, agree that the “21” couldn’t be any better. No bells and whistles are really necessary other than the on/off switch, and it’s overly pricey to upgrade. The machine does make some noise, but not like a revved-up Harley or anything. I continue putzing around in the kitchen while the ice cream churns, and the high-pitched hum is not overly annoying. The slightly smaller capacity (1-1/2 qt) is advantageous since we can polish off a batch and go on to the next “experiment” without much delay. Finally, the smaller canister is easier to fit in a small refrigerator-freezer for the necessary pre-chilling. I haven’t found a second canister to be necessary for a small family, but if you have the freezer space and need to make larger quantities more often, it could be the ticket.
This little gadget has been fun to use and it’s so easy, almost foolproof, to have great-tasting ice cream without the mess of an old-fashioned salt-and-ice freezer. After trying one of the Cuisinarts I ordered another as a gift, along with a 1-1/2 qt oblong storage container (have tried both Tovolo and Sumo—they seem practically identical). After the initial experiments with various “rich” recipes and flavors, we will probably try some of the lower cal versions such as sorbets and ices, but for now, it’s full bore with the creamy goodness. Life is now measured “before homemade ice cream” and after!
Observations/methodology: Have tried various recipes—with eggs, cooked custard; with eggs, uncooked; no eggs, adding some instant vanilla pudding powder for extra thickness and body, and using fruits--peaches, cherries, strawberries, as well as butter pecan. (B.C. was hands-down fave!—toasted the chopped nuts in the oven first, with melted butter, a little sugar, and a sprinkling of kosher salt. In the custard, used dark brown sugar, maple syrup and Jack Daniels for flavoring—yummilicious!) Finally decided to stick with the cooked custard approach, adding a small amount of vanilla bean instant pudding powder, say 1-2 TB, to the cooled custard just prior to freezing. (I feel uneasy about using raw, uncooked eggs.) Have had excellent results using a Thermapen to measure the temp, whisking constantly while cooking in a heavy pot. It doesn’t take long to come to temp and thicken, but does need to be cooled prior to freezing, so if in a hurry you may prefer the easy-no-eggs-instant pudding type of recipe, readily available online.
Not one batch so far has been a “failure”—in fact, they’re all so good that we’ve become addicted and eat ice cream three times a day. It should come with a warning label! We prefer a rich version, with a combination of heavy cream, evaporated milk, condensed milk and regular milk for a vanilla base resulting in that “from my childhood” taste. It can be modified with add-ins as you please. Be sure to write down what you do as you go, in case tweaking is needed next time or in case you pronounce the latest batch a sure winner. Have plenty of tasting spoons at the ready while churning, and several rubber spatulas will come in handy.
As many have noted, it’s key to have the canister frozen rock-solid prior to churning. We keep it in the freezer between uses and even put the plastic shell (aka “lid”) in there while prepping the custard. There’s no actual lid as you might imagine. I wring out a wet dish towel and lay it on top across the open hole, and put some ice cubes atop that to help insulate. May not be necessary, but every bit helps.
So far the “21” has worked great and we make a batch every other day. The most challenging part is transferring the just-frozen custard to a storage container for additional hardening. Take out the paddle first and scrape it off (another opportunity for tasting). The filled canister is heavy and to hold it with one hand while scraping out the soft ice cream is a bit unwieldy. A very firm plastic spatula works best (rather than a flexible one) to get all the ice cream out. Never use metal, anywhere, anytime! Wash and dry the canister when empty and return to your freezer pronto. You WILL want more ice cream soon and it’ll be ready to go, so keep a spot empty for it. It’ll be worth it. (I scream for green beans? Not so much….)
Some have complained about the freezer not working for long, but being a new owner, I can’t say.. It seems like if you treat the parts gently it would last “forever,” but maybe that’s just like the honeymoon phase with a new lover. Time will tell but we’re very happy for now—even obsessed.
Be cautious of OVER-filling the container which can cause an overflow mess since the mixture expands while freezing. Err on being conservative with the amount of custard mix. I use 2 eggs per 3 to 3-1/2 cups of liquid per batch and add the mixings the last few minutes to help ensure they don’t add too much volume. Keep an eye on it from time to time during the freezing process to make sure it isn’t about to overflow. You can always remove some of the mixture if it seems necessary. In the case of the toasted buttered pecans, I folded most of them into the mixture AFTER pouring it into the storage container because instructions say not to add anything larger than a chocolate chip, and I wanted some to be larger chunks. This delayed-addition technique works well for other fixings, too. On one hand, adding pureed fruits at the outset is good, for overall flavor intensity, but adding extra cut-up fruit later may be to your liking. Be aware that too-large chunks will likely get icy in the long run and be hard to scoop up, so there’s a fine line.
The other “misteake” was making a double portion of custard in order to have back-to-back batches of half vanilla, intending to make another flavor with the remaining half of the mixture. Apparently the second half of the custard wasn’t chilled enough to overcome the freezing canister having gotten warmer on the first run. Although most batches froze in 15 to 30 minutes max, after a longer time it was obvious this batch refused to set up, so I returned the chilled custard in a bowl in the refrigerator, returned the canister to the freezer and decided to try again later. About five hours worked. Lesson learned—be patient. OK to double the batch, but chill it all thoroughly prior to churning.
If pondering whether to get a countertop ice cream freezer, go for it. It’s fun and easy to use. You’ll be a proud as a brand-new parent after you make the first batch.
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| Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker | Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker | Cuisinart Compressor Ice Cream & Gelato Maker | Cuisinart Frozen Yogurt, Sorbet & Ice Cream Maker | Cuisinart Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker | Cuisinart Flavor Duo Frozen Yogurt-Ice Cream & Sorbet Maker | |
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| Price | $75.39 | $69.95 | $260.11 | $80.70 | $140.08 | — |
| Item # | ICE-20P1 | ICE-21P1 | ICE-100 | ICE-30BCP1 | ICE-70P1 | ICE-40 |
| Freezer Bowl Capacity | 1.5-Quart | 1.5-Quart | 1.5-Quart | 2-Quart | 2-Quart | 1-Quart (Double Sided) |
| Frozen Treats | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream, Gelato & Sorbet | Frozen Yogurt, Ice Cream & Sorbet | Frozen Yogurt, Ice Cream, Gelato & Sorbet | Frozen Yogurt, Ice Cream & Sorbet |
| Ingredients Feeder | Spout | Spout | Window | Spout | Spout | 2 Spouts |
| Double Insulated Freezer Bowl | ✓ | ✓ | ✓ | ✓ | 2 Bowls | |
| Auto Shut-Off | ✓ | ✓ | ✓ | ✓ | 30-Minute | ✓ |
| Easy Lock Lid | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| Digital LCD Screen | ✓ | ✓ | ||||
| Color | White | White | Black/Stainless Steel | Brushed Chrome | Stainless Steel | Brushed Chrome/White |
| Recipe Book Included | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
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This Item  Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1 |  |  |  |  |  | |
| Price | $69.95 | $139.99 | $127.95 | $114.95 | $99.99 | $69.95 |
| Delivery | Get it as soon as Monday, May 13 | Get it as soon as Wednesday, May 15 | Get it May 16 - 20 | Get it as soon as Wednesday, May 15 | — | Get it May 16 - 20 |
| Customer Ratings | ||||||
| Easy to clean | ||||||
| Easy to use | ||||||
| Flavor | ||||||
| Sold By | Amazon.com | Kuli Appliances | JADA Lifestyles | Lifestyle by Focus | Beach Camera Same Day Shipping | JADA Lifestyles |
| capacity | 1.5 quarts | 1 quarts | 2 quarts | 2 quarts | 2 quarts | 21 liters |
| material | Plastic | Acrylonitrile Butadiene Styrene (ABS) | Steel | Metal | Stainless Steel | — |
| care instructions | Hand Wash | Hand Wash | Hand Wash | Hand Wash | Hand Wash | Hand Wash |
| weight | 4.6 kilograms | — | 12 pounds | 1 pounds | — | — |
Reviews with images
To be honest one of my best purchases here
To be honest one of my best purchases here. Love it and going to buy 2 more as gifts for my sister and friend!First I consider my self and wifey are ice-cream lover and addict sometimes!We did some flavors until now and we will try moreSome comments before you buy it:Noisy? yes, but not to level that bothers me.Small for big family? maybe! for two of us we make one bowl every week (depend on feel and desire). you can buy second bowl ( I have it but never use it)Easy to use? yes, using it easy. The tricky part is what you put in it! ( more explain will come)Useful tips we did and worked for us:1- If you love ice-cream heavy, hard, and texture smooth (like I do), You need to use heavy cream with your regular milk. If you are ok with light soft serve, milk with half and half will do the trick.2- Do not over load the bowl with a lot of addetive ingredients. Its going to be difficult to freeze and unit as one texture. like adding a lot of chocolate ships or a lot of shredded coconut, that is no no.3- 20 -25 min is proper time, Slightly less than is ok if you put less total ice-cream mix. I don't recommend going more than 30min! why? because the frozen bowl will not stay cold all time and your ice-cream will probably melt down after long time keeping it in machine.4- Make sure your bowl is totally frozen before you start, shake it to make sure! I usually store it in freezer until I use it again, wash it an back again to freezer.5- Avoid filling the bowl to the top, ice-cream grow bigger when set and will over flow and will make a miss and hard to clean.6- *** I noticed that I can increase the hardness of my ice-cream by manually spreading the ice-cream mix to touch all inside surfaces of the bowl while still on by using rubber spatula. I do that in the last 2-3min before I turn off the machine. The ice-cream when start to freeze tend to stop moving or just touch one area inside the bowl and by spreading it you make it set faster.7- I put in fridge for at least 2 hours before I use it! my wife like it soft and eat it immediately! :(8- Did I say this? put your ice-cream mix in fridge or freezer for 30-60 min. before you start! the colder your mix the faster and easy to set and freeze inside the bowl9- Price of ingredients to make a nice ice-cream? will I say fair to ok. As I mentioned, I use heavy-cream for hard serve ice-cream and I buy 1 quart around $6 (and I use it 2 times or two bowls, 2 cups each). you also add the price of regular milk and other flavors and ingredients as preferred.I hope I didn't miss things. I waited sometimes to review this and try to be helpful! all above mentioned for the ice-cream and still enjoying my ice-cream making for now. I will move to frozen yogurt and I will add more tips to my review. Thanksmy wife helped me with this and added some pictures!our ice-cream getting better as you see from pictures lol
