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Throughout my childhood and much of my adult life, homemade ice cream was something that happened to me at least once every summer. Whether it was church gatherings or family cookouts, rarely did a summer go by without sitting around a White Mountain ice cream machine and chatting while it whipped up a load of bananas or peaches. I can also recall having to use a hand crank model a few times, which required about five tag teaming people to complete the task.
Unfortunately, White Mountain’s products are hard to find in stock these days, so after a few weeks of keeping an eye on Amazon, my wife left with a recommendation of Good Housekeeping to Father’s Day. The Cuisinart Pure Indulgence 2-Quart (ICE-30BCP1) Ice Cream Maker is a compact countertop model that takes up about the same space as a food processor. It has a bowl insert that you stick in the freezer to chill, and a plastic syringe shakes away your ice cream, frozen yogurt, or sorbet while you’re sitting on the couch.
My first attempt at using the ICE-30BCP1 wasn’t great. I went according to the instructions that came with it, which said the bowl could be ready to use in six hours. The instructions were if you take the bowl out of the freezer and don’t hear any liquid sloshing around, it’s ready to use. Well, that wasn’t the case for me, and neither was it, as I would discover, that many other people on the internet use similar ice cream makers. In reality, the bowl needs to sit in the freezer for 24 hours before use, and now I start the process on Thursday to make a batch on Saturday or Sunday.
In fairness, Cuisinart states that the freezing process can take up to 22 hours depending on the temperature of your freezer, but mine is a chest unit in the garage, not the one attached to my fridge. We also wanted to use it quickly when we first opened the box. As you’d expect, the company recommends simply storing the bowl in the freezer so it’s ready to go whenever you need it. I don’t have the space for it, so the Thursday through Saturday timeline has served me well in subsequent batches.
Once I figured out the dish prep, the ICE-30BCP1 was easy to use. I’ve gone through various recipes, some require cooking and refrigerating, others simply mix and freeze. As long as the incoming liquid is around 40 degrees to start, this ice cream maker will have no trouble completing the churning process in 25-35 minutes. The texture is of course still quite soft, which for me is a hallmark of homemade ice cream. If you prefer it a little firmer, a few hours in the freezer usually sets everything up nicely. So far I’ve made the House of Nash Eats peach, Seriously eats fresh pineapple and two batches of the peanut butter cup in Cuisinart’s instruction manual. They all turned out great.
There’s no denying that a device like the ICE-30BCP1 is more convenient than what White Mountain offers, but there are niceties that I miss. Most importantly, all the conversations centered around the ice machine while you wait for that thing to do its job. You know the ones: the best place to get homemade ice cream if you can’t make it yourself, where’s the best peach, and when we screwed up and got salt in the canister.
Indeed, Cuisinart saves you from a salty end product because you don’t need (or constantly monitor both) rock salt and ice. And once you get the hang of it, the only problem you’ll have is deciding on your next recipe.
https://www.engadget.com/cuisinart-ice-cream-maker-irl-140012023.html?src=rss What we bought: Cuisinart’s ice cream maker wasn’t my first choice