Bests & Worsts Reviews from Amazon

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 A good 20 minutes to HAND wash all the gear used and clean up the kitchen. Please don't be tempted to use the frozen bowl as the mixing bowl -as I and others did on first use. 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..) ASSEMBLE THE MACHINE AND TURN IT ON BEFORE ADDING INGREDIENTS TO AVOID THESE PROBLEMS !!! 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 ice cream- 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 (or just 2 bowls if using a blender to mix..) a stiff spatula, and (probably a nylon dish cleaning brush / bottle 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 or stand mixer AND/ OR 1 bowl to mix the ingredients (IF you don't use a blender). Another 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 ice cream off the paddle and out of the freezer bowl 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 IN THERE!! Then 2nd, Concentrate on getting as much ice cream out of the freezer bowl into a storage bowl, as quickly as you can - because the more ice cream you remove- the faster the leftover will freeze up against the freezer bowl making it harder to remove; And watch out because using a metal spoon WILL scratch up the auminum bowl!! then, throw the now filled up 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 with the spatula or even a butter knife might be useful here too; 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. Sugar note: Other Cuisinart , flavored ice cream recipies reduce sugar to 2/3 cup (instead of 3/4 cup in the basic recipie). Seems to work out and taste okay either amount. 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 ! I put the milk, sugar and salt in a BLENDER for 1- 2 minutes instead of using a hand mixer or mixing bowl for maximum sugar disolving- BEFORE adding the cream and flavorings for a final 30 second mix in the blender!! OR first bowl (- If your'e not using a blender). 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.🍦