Make decadent ice cream, rich creamy gelato and light sorbet that your family will love, all in the comfort of your own home. The easy to use, fully automatic Cuisinart ICE-100 Ice Cream and Gelato Maker features a commercial-style compressor so you can make batch after batch without waiting. Two unique mixing paddles and a 60-minute countdown timer work to ensure your homemade gelato, ice cream or sorbet has the perfect consistency.
The included recipe book features a variety of flavors to create with the Cuisinart Ice Cream and Gelato Maker. You can also add in your favorite ingredients -- be it fresh fruits, chocolate chunks, even brownies -- during the mixing process through the see-through lid to make a fabulous frozen treat. Once the timer countdown is complete, the 10-minute Keep Cool cycle begins to keep your ice cream or gelato nice and cool. For optimum consistency, transfer the mixture to an airtight container and chill for a minimum of 2 hours.
- Fully automatic with a commercial quality compressor
- 1-1/2-quart ice cream bowl capacity
- 2 paddles - a gelato paddle for authentic gelato and an ice cream paddle for creamy ice cream
- 60-minute countdown timer with touchpad controls and a blue LCD readout
- 10-minute keep cool feature keeps your ice cream or gelato cool after timer has gone off
Add recipe ingredients to the mixing bowl with the easily removable see-through lid and then watch the mixing process in action.
Use to add your favorite toppings and mix-ins, like chocolate chips or nuts, without interrupting the freezing cycle.
Two unique paddles mix and aerate the ingredients in the mixing bowl to create your frozen dessert. The gelato and sorbet paddle perfectly incorporates air in the ingredients and creates richly textured results with intense flavor. Use the ice cream paddle to perfectly churn for smooth, creamy results.
Mixing Bowl with Lift-Out Handle
Anondized aluminum mixing bowl. No need to pre-chill or freeze the bowl prior to use.
Touchpad Control Panel with LCD Readout
When the unit is on, the power button is illuminated by a red LED light. The countdown timer can be set from 10 minutes to 60 minutes. The Start/Stop button can be pressed at any point in the Mixing/Cooling cycle to pause the timer and mixing. The same button can be pressed to continue mixing.
- Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure your base does not go over the top dasher on the mixing paddle. Gelato and sorbet bases should be no more than 1 quart and ice cream bases should be no more than 5 cups. The ingredients will increase in volume during the freezing process. For best results, prepare the ingredients in a container from which it is easy to pour.
- Place the mixing bowl into the base.
- Place the ice cream or gelato/sorbet paddle in the mixing bowl so it rests in the center of the bowl.
- Pour ingredients into the mixing bowl.
- Press the Power button to turn the unit on and then set the timer per the recipe. The timer will default to 60 minutes.
- Press the Start/Stop button to begin the Mixing/Cooling cycle.
- Add ingredients such as chips and nuts towards the end of the mixing time once the mixture has begun to thicken.
- Once the set time concludes, the 10-minute Keep Cool cycle will keep your ice cream or gelato cool.
- When the frozen dessert is ready, transfer to a freezer-safe, airtight container for longer storage in the freezer.
Ingredients such as chips and nuts should be added about five minutes before the freezing process is complete in order to fully incorporate them into the frozen mixture. To add a chocolate swirl to the mix, slowly drizzle in hot fudge or melted chocolate.
- Be sure to store your unit in an upright position. Do not store frozen desserts in the mixing bowl in the freezer for more than 30 minutes at a time. Transfer frozen desserts to a freezer-safe, airtight container for longer storage in the freezer.
- Clean the mixing bowl, mixing paddles and lid in warm soapy water. Mixing paddles and lid are top-shelf dishwasher safe. Do not put mixing bowl in the dishwasher or clean with abrasive cleaners or implements. Wipe motor base clean with damp cloth. Dry all parts thoroughly.
Frequently Asked Questions
Once you've made your ice cream, if you then freeze it hard in the freezer, does it become like regular scoopable ice cream, or does it get icy?
When storing ice cream in your home freezer, it will not have the consistency of store bought ice cream, which has stabilizers and additives to keep it creamy and scoopable. Depending on the recipe you use, and the temp at which your freezer is set, you may in fact wind up with a brick that needs to be thawed a bit before scooping. You can soften your final ice cream product by understanding a little about the science of ice cream, and what lowers the freezing point of your ice cream so that it is firm, yet scoopable. Basically, sugar or alcohol can be used to lower the freezing point, because it binds with water in the mix and prevents it from turning into ice, and prevent a brick from forming in your freezer. You may need to adjust your additives, like sugar and corn starch to determine what works best. I personally make more gelato that ice cream (less fat, less air and therefore denser and more intense flavors), using a custard base (which is one that uses eggs). I also use about 2.5 tbs of a flavorless alcohol (like vodka) to 1 quart of gelato (or ice cream) and I get a wonderfully creamy product, easily scooped from the freezer.
Is it ok to turn the machine upside down when done with ice cream?
Not sure why you would want to turn it upside down, but here are some responses: 1) The little "bucket" comes out to remove the ice cream. 2) The machine stores better sitting up correctly. 3) If you do tilt it or turn it upside down, you have to wait 24 hours with it turned right-side up before you use it again (this is the same as any refrigerator unit which has been transported, you must allow it to sit right-side up for 24 hours prior to plugging it in and using it.) The waiting period is required when you first receive this machine, too. Hope this helped.
Has anyone tried to use this in another country using 220v electricity and a transformer? Does it work?
My short answer is "No but". My advice after living in Austria for over twenty years having taken all my American counter-top appliances with me, is to use a large-watt (at least 1000) transformer. Now back in the USA, the high end work horses are still going strong: my KitchenAid stand mixer and Cuisinart FP (recently replaced after dropping the bowl for a newer model). Ask around your local international community: you may find someone with the appliance and get a better answer! If you are in the EU, check out the Italian made compressor ice cream makers.
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- Origin China
- Yield 1.5 quarts