Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker | 
 enlarge | Brand: Cuisinart
Category: Kitchen
List Price: $120.00
Buy New: $68.40
You Save: $51.60 (43%)
New (10) from $68.40
Rating:  179 reviews
Color: Brushed Stainless
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 12.5
Dimensions (in): 0 x 0 x 0
MPN: ice30bc
Model: ICE-30BC
UPC: 086279008589
EAN: 0086279008589
Release Date: February 1, 2005
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: WE CAN NOT SHIP TO THE FOLLOWING DESTINATIONS, P.O.B, AK, PR, HI, or MILITARY DESTINATIONS
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| Features:
| • | Fully automatic frozen yogurt, sorbet, and ice cream maker | | • | Brushed stainless-steel housing; heavy-duty motor | | • | Large ingredient spout for easily adding favorite mix-ins | | • | Double-insulated 2-quart freezer bowl; instruction book and recipes included | | • | Measures approximately 8-1/4 by 8 by 11-1/4 inches; 3-year limited warranty |
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Product Description
This fully automatic frozen yogurt-sorbet and ice cream maker features a brushed stainless steel housing, a large ingredient spout and a heavy-duty motor capable of making frozen desserts or drinks in as little as 25 minutes. The double insulated freezer bowl can hold up to 2 quarts of frozen desserts. Also includes instruction / recipe book. Large ingredient spout for adding mix-ins Includes instruction / recipe book Limited 3-year warranty
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| Customer Reviews: Read 174 more reviews...
 Ice Cream Maker July 5, 2008
M. Allen (Michigan)
We are very happy with this ice cream maker. Just make sure that you keep the tub in the freezer so that it is ready to use at any time. We all really enjoy the ice cream and frozen yogurt that we have made.
Awesome product! July 3, 2008
Jaye P. Stitt (Northeast Ohio)
Great machine! very easy to use and no reason to purchase ice cream/sorbet from the grocery store!!
Great Product July 3, 2008
Motorman66
This machine works very well. I started with the chocolate ice cream recipe in the manual, and the results were very good. After 30 minutes, the consistency of the mix was about like soft serve ice cream in the middle of the bowl and solidly frozen around the edges of the bowl where the stirring paddles don't reach. It was a bit difficult to transfer the solid part to a freezer bowl, and I had to eat quite a bit in the proces, but it is a sacrifice I was willing to make. Cleanup was easy. Caution: the ice cream recipies in the manual are a heart attack on a spoon. I'm trying to find some low fat recipies.
 Ice Cream maker July 2, 2008
Mrs. Pamela Shortis
Does what it says, and does it well. A more extensive recipe book would not go amiss though. I am having to experiment with other people's recipes to get just the texture that I want.
24 Hour Freeze for Canister is Critical June 28, 2008
Robert G. (Carrboro, North Carolina)
2 out of 2 found this review helpful
My first few attempts using this machine rendered a hard, ice-like product without the creaminess I associate with homemade ice-cream. The problem was the freezer was not properly freezing the product and not enough air was being whipped into the product in the process. Upon further experimentation I realized it was critical to respect the 24-hour freeze period for the cannister (not 6 hours, the advertised minimum) and to keep all ingredients extremely cold in the refrigerator before preparing. The simplest way to accomplish this is to pre-mix your ingredients in a Osterizer-style blender and then simply refrigerate overnight or longer, making sure your refrigerator is kept on its colder settings. You will know if the temperature is correct if about halfway through the freezing process (15 minutes or so) the ice cream has bulked up to about one-and-a-half its size, with the colder frozen parts accumulating on the sides. The final product should be the consistency of soft ice cream and should be noticeably bulked-up from the thick, milkshake consistency you placed originally in the canister. After some experimentation, the machine is making ice cream as creamy and fluffy as any you can buy from the homemade ice-cream stores. I tend to add almost pure fruit to my fruit-based ice creams, utilizing less cream than the recipes in the enclosed kit. My strawberry is so red, for example, that there is no need for any sort of food coloring. I use approximately one large plaster container (or two of the smaller, standard size plastic containers) of strawberries per batch. The result is an extremely fruity ice-cream or frozen yoghurt. A blend with half strawberries and half raspberries (both fresh) is even better. Fresh blackberries and all cream is superb as well. As for chocolate, I recommend using regular cocoa for the mix and special dark syrup to give it an edge. The special dark powder (Dutch processed) is very rich and delicious but turns the cream blend almost black in color and needs quite a lot more sugar to counterbalance the bitterness. (And I am a fan of dark chocolate ~ but we are talking extremes here). Purely by mistake, I discovered that adding a can of sweetened condensed milk, with no additional sugar ~ then equal parts of cream and whole milk create a nice medium-consistency blend that is neither too hard nor too soft. Of course, adding more melted dark chocolate and several egg yolks will create the harder, denser product associated with the high-fat premium ice creams, if you want that effect. In short, I am very pleased with the machine after I fiddled a bit with the mechanics of how to use it to its very best advantage.
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