Right from the start, I'd like to say I am very happy with this ice cream maker. Going back to the 1960s, I have used two electric models, the kind that need ice and salt, the same technology that goes back over a hundred years, just with a better power source than my dad had when he had to hand crank the freezer to make ice cream when I was a kid.
My old one was making the kind of noises that an electric motor emits when crucial and expensive parts are wearing out, and the idea of no salt, no ice, was irresistible. Besides, my doctor told me to cut down on sugar, so I figured a 2-quart model was better than a 1-gallon machine.
For close to 25 years I have been using a recipe that friends, family and co-workers rave about (in a good way). It's nothing particularly special - I merely kept tweaking the recipe that came with my ice cream freezer until it was "just right." For the Vonnegut fans among you, the name of the recipe is Ice Cream Nine, and two years ago I put it on line at [...]
Getting to the point: For my first batch, I used my recipe for vanilla, cutting everything in half, and reducing the eggs from 3 to 1. This mix should be heated, so I have always been in the habit of mixing it up the day before I want to freeze it, and chilling it overnight.
I followed the freezer instructions carefully, and within ten minutes or so I could see slush forming. One of my favorite features of this product is the open top. When the freezing is close to done, this allows you to spoon out a sample to make sure everything is going well.
Although my reduced size recipe produced a tiny bit less than two quarts of liquid, filling to the recommended level left a cup or two unused. And since the mix expanded to where I had to spoon it off the top, I would recommend filling to an inch below the top instead of a half inch.
The instructions had said something about making two batches one after another, without specifically saying this was OK, so I scraped out the finished product, put in the leftover juice, and it came out fine, despite filling only the bottom inch or so of the bowl. As it froze it seemed to pile up on one side, so I stopped the machine, swirled the slush around a bit, and re-started the freezer.
I live alone and know better than to eat two quarts of ice cream all at once, so I always put it in the freezer (except for the "test bowl" that you are mandated to eat immediately). I don't know if this means anything, but I put the containers of ice cream into plastic bags, and it was always scoopable without having to sit out and soften.
Of course, it was incredibly delicious as expected. I make homemade hot fudge sauce using a recipe that came with my first microwave oven 30-plus years ago. Although the vanilla is delicious plain, it's heavenly with the fudge sauce. Next up will be my chocolate toasted almond, which will be served to a group of friends, the first true test of whether this was a good idea. Oh heck, I KNOW it was a good idea.
UPDATE FEB 2014: I have found that trying to make a second batch right after the first does not really work that well. The ice cream at the bottom of the container gets so hard that it fills in the slight depression where the dasher sits, so unless you wait till it melts free, the dasher is not positioned correctly. I have reduced my total milk/cream/half and half by a cup to make the entire batch fit in the freezing bowl.
| 型番 | CIM-60SA |
|---|---|
| 梱包サイズ | 40.1 x 27.9 x 26.4 cm |
| 色 | ブラック |
| 梱包重量 | 14 ポンド |
| 電池使用 | いいえ |
| 電池付属 | いいえ |
| ブランド名 | Cuisinart (クイジナート) |
| 容量 | 2 quarts |
| 商品重量 | 14 ポンド |
