Comments on: Cuisinart ICE-25 Classic Frozen Yogurt, Ice Cream & Sorbet Maker

By: Linette

Linette — Wed, 25 Nov 2009 05:11:51 +0000

I’ve had this appliance for 6 weeks and have had excellent results, making 5 batches so far. Depending on the recipe you use, you only have to mix the ingredients, pour it in the freezing chamber and turn it on. That’s it. It also cleans up very easily. I’ve read the reviews of those who have not had such good luck. I think either their particular unit was defective, the freezing chamber was not cold enough or they used a cooked recipe and the mix had not cooled sufficiently. The freezing chamber contains a sealed reservoir of liquid which, when sufficiently frozen, eliminates the need for the ice and salt used in typical ice cream makers. The liquid must be frozen solid for the unit to work as advertised. Also, some recipes require the mix to be cooked on the stovetop, then chilled for at least 8 hours. If a cooked mix isn’t cooled sufficiently, it won’t make good ice cream either. I’ve used cooked and mix-and-pour recipes with equal results. I didn’t give it 5 stars because the capacity is too small.

By: Ulf

Ulf — Wed, 25 Nov 2009 03:13:06 +0000

This small and simple machine, does just what it says it does: It makes simple ice cream. I have left the container in the fridge, since the day I got it. Anytime the hankering hits, I can have a frozen dessert in 30 minutes. I have made ice cream, fruit ices and gellato. I have had good luck making sugar free and fat free desserts as well, by adding a little alchohol to slow down the freezing and formation of ice crystals. It is a cute, cheap, little ice cream maker that delivers well for the investment.

By: Yamal

Yamal — Wed, 25 Nov 2009 01:52:55 +0000

This design was given to me as a gift, replacing a Krups La Glaciere that had worked well for a few years before the coolant began leaking into the freezing chamber. In terms of freezing and mixing ability – the only real differences between ice cream makers at this low-end level – the Cuisinart works very well. In fact, it seems to hold its temperature longer than the Krups model, perhaps due to the extra bit of insulation afforded by “freezing chamber in bucket” design. Also, for those familiar with the Krups, the Cuisinart actually rotates the bucket rather than the dasher; odd at first, but it works fine, and allows for faster assembling of the component parts when you’re starting the freezing process. The only (minor) complaint I have is that, if you are making a sizable batch, the ice cream frequently starts to pour over the top of the dasher as it expands, even if you follow the instructions for how high the freezing chamber should be filled. It doesn’t spill out of the unit, however, and the freezing process doesn’t seem to be significantly disturbed. In short – the Cuisinart is worth the buy, and will produce ice cream that’s as good as your recipe allows.