![]() With that in mind, the primary potential drawback to the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker is that it is a canister-style ice cream maker, which means the mixing bowl must be frozen for 16 to 24 hours before pouring in the ice cream base. I know from personal experience that ice cream cravings tend to come on quick and strong. From a recipe for strawberry basil ice cream I have been eyeing online, to my dream of developing a sweet corn ice cream threaded through with pieces of caramel corn, I have lots of plans to put my Cuisinart to creative use this coming summer. Bolstered by my cookies and cream success, I also tried adding caramel to a later batch (not part of my official testing process), and ended up with gorgeous, sweet-salty ribbons woven into each scoop. The paddle evenly and effectively dispersed the cookie pieces throughout the ice cream, without further pulverizing them, giving every bite the perfect chunk to ice cream ratio. The Cuisinart folded the cookies into the custardy base like a dream. According to my reasoning, if a machine could successfully mix in crushed cookies, it could handle something sturdier like chocolate chips or peanuts. ![]() I went with chopped-up chocolate sandwich cookies-partly because I love cookies and cream, and partly because they are relatively delicate. ![]() While testing ice cream makers, I made sure to include at least one recipe that included mix-ins so I could assess how easily and evenly the machines incorporated them. Fortunately, the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker supports my creative ambitions. While I will never complain about being served a scoop of perfect, plain vanilla, I believe that ice cream-particularly homemade ice cream-should be a canvas for experimentation. Leah Koenig An Ice Cream Maker That Rewards Creativity cream-based vegan ice cream, as well as a classic custard-based cookies and cream ice cream. The Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker churned out a batch of oat milk and coconut. At under $70, it was also a fraction of the price of my other favorite ice cream maker, the Breville The Smart Scoop Ice Cream Maker, and even less expensive than other budget-friendly models I tried. But the Cuisinart is easy to tuck away when not in use and, despite being petite, makes a generous amount of ice cream (up to 1.5 quarts) per batch. As someone who will realistically only make homemade ice cream a couple times a month, I could not justify finding permanent storage space for one of the larger ice cream makers I tested. Even the vegan batch I tried, made with oat milk and coconut cream rather than dairy, was thick and luscious straight from the mixing bowl.īeyond superior-quality ice cream, the Cuisinart’s compact size (think: an average-sized food processor) also helped it stand out. The batch of cookies and cream I tested, with its satiny texture and perfectly incorporated chunks of cookie, could have fooled anyone in a taste test against a scoop from an artisanal ice cream shop. ![]() The Cuisinart knocked every batch of ice cream I made out of the park, churning up pints of vanilla that were decadent and creamy with no trace of ice crystals or graininess. On all fronts, the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker delivered. Just like Goldilocks, who wanted her porridge “just right,” I was on the lookout for an ice cream maker that hit the sweet spot between quality, size, yield and price. Forbes Staff Cuisinart Forzen Yogurt, Ice Cream And Sorbet Maker Features The Goldilocks Of Ice Cream Makers ![]()
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