34 MINUTE READ
After more than 2 months of extensive testing, I’ve found that the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, available from amazon*, produces excellent ice cream that is extremely smooth, dense, and creamy. In a taste test, I found that it produced ice cream that was creamier than that produced by both the Whynter ICM-200LS* and the Breville BCI600XL*. It has an optimum capacity of 800 ml (0.85 quart) of ice cream mix, producing about 1000 ml (1.06 quart) of ice cream with about 25% air in 31 minutes, can make both ice cream and gelato, and can freeze batches back-to-back. My only complaint is the two small holes on the gear in the underside of the bowl. These let in diluted ice cream mix during cleaning, which can solidify over time and impart a mouldy smell if not thoroughly cleaned.
You can view the top selling ice ice cream machines on amazon by clicking here*.
MY REVIEW METHOD
I’ve used a slightly unconventional method of review. Let me explain. The best ice creams in the world have a smooth and creamy texture. This texture, primarily associated with a high milk fat content, is also determined by the average size of the ice crystals: smooth and creamy ice cream requires the majority of ice crystals to be small. If many crystals are large, the ice cream will be perceived as being coarse or icy.
Because ice crystal size is a critical factor in the development of smooth texture, I’ve discussed the key principles that underpin ice crystal formation and growth, and how these principles are affected by the features of the Cuisinart ICE-100. By having an understanding of these key principles, I hope that you’ll be in a better position to evaluate this machine. If you’re short on time, you can skip to the Summary of this review. If you’d like a nice long read, then sit back, grab yourself a hot cup of cocoa, and the enjoy this comprehensive review. 🙂
Table of Contents
- 1. Ice Crystals in Ice Cream
- 2. Factors Affecting Nucleation, Growth, and Recrystallisation
- 2.1 The Scraper Blades
- 2.2 Air In Ice Cream
- 2.3 The Freezer Barrel Wall Temperature
- 2.4 Draw Temperature
- 2.5 Residence Time
- 3. Does the ICE-100 Make Good Ice Cream?
- 4. General Questions
- 5. Summary
- 6. What The * Means
1. Ice Crystals in Ice Cream
Ice crystals range in size from about 1 to over 150 μm in diameter, with an average size of about 25 μm in commercial ice cream (Berger et al., 1972; Caldwell et al., 1992; Donhowe & Hartel, 1996; Hagiwara & Hartel, 1996; Hartel, 1996; Koxholt et al., 2000; Marshall et al, 2003; Sofjan & Hartel, 2004; Inoue et al., 2008; Kusumaatmaja, 2009). Small ice crystals, around 10 to 20 µm in size, give ice cream its smooth and creamy texture, whereas larger ice ice crystals, greater than 50 μm, impart a grainy texture (Marshall et al., 2003; Eisner et al, 2005; Drewett & Hartel, 2007). To produce ice cream with the smallest possible ice crystals, it’s important to develop an understanding of ice formation (known as crystallisation) during the freezing of ice cream.
Ice cream is frozen in two stages, the first being a dynamic process where the mix is frozen in a scraped-service freezer (SSF) (an ice cream machine) whilst being agitated by the rotating dasher, a mixing device with sharp scraper blades attached, to incorporate air, destabilise the fat, and form ice crystals. Upon exiting the SSF, the ice cream, at about -5°C to -6°C (23°F to 21.2°F) and with a consistency similar to soft-serve ice cream, undergoes static freezing where it is hardened in a freezer without agitation until the core reaches a specified temperature, usually -18°C (-0.4°F). Cook & Hartel (2010) argue that the dynamic freezing stage is arguably the most important step in creating ice cream because this is the only stage in which ice crystals are formed.
During dynamic freezing, the ice cream mix is added to the SSF at between 0°C and 4°C (32°F and 39.2°F). As the refrigerant absorbs the heat in the mix, a layer of water freezes to cold barrel wall causing rapid nucleation, that is the birth of small ice crystals (Hartel, 2001). For smooth and creamy ice cream, it’s important to have a high rate of nucleation so as to form as many small ice crystals as possible (Hartel, 1996). The more ice crystals that are formed during dynamic freezing, the more will be preserved during static freezing, resulting in a smaller average crystal size and smoother texture (Cook & Hartel, 2010).
1.2. Growth and Recrystallisation
The crystals that form at the cold barrel wall are then scraped off by the rotating scraper blades and dispersed into the centre of the barrel, where warmer mix temperatures cause some crystals to melt and others to grow and undergo recrystallisation. Recrystallisation is defined as “any change in number, size, shape, orientation or perfection of crystals following completion of initial solidification” (Fennema, 1973). The greater the extent of growth and recrystallisation in the centre of the barrel, the larger the ice crystals will be. Russell et al. (1999) found that crystallisation during the freezing of ice cream is dominated by recrystallisation and growth and that these mechanisms appear to be more important than nucleation in determining the final crystal population.
2. Factors Affecting Nucleation, Growth, and Recrystallisation
2.1 The Scraper Blades
Nucleation is affected by the rate of heat transfer from the mix to the cold freezer barrel, with a high rate of heat transfer promoting a high rate of nucleation (Hartel, 1996; Goff & Hartel, 2013). Because heat travels more slowly through ice than stainless steel or aluminium, ice build up on the freezer barrel wall acts as an insulator and lowers the rate of heat transfer. The rotating scraper blades help promote a high rate of heat transfer by scraping off any ice that builds up at the barrel wall.
Ben Lakhdar et al. (2005) found that a large gap between the scraper blades and the barrel wall slowed heat transfer. This was attributed to a permanent ice layer, which forms between the blade and the wall only when the gap is high enough (3mm). When the gap is 1mm, the ice layer is not strong enough and is periodically removed from the wall. Keeping the scraper blades sharp and close to the barrel wall is, therefore, important because it prevents ice build up, thereby promoting efficient heat transfer (Goff & Hartel, 2013).
Does the ICE-100 leave a gap between the scraper blades and the bowl wall?
The Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker* comes with two dashers, one for ice cream and the other for gelato. Both are made of plastic and have two plastic scraper blades attached. I’ve found that when fitted onto the central pin in the bowl, both dashers leave a gap of about 1mm between the main blade and the bowl wall, and about 2mm between the second blade and the wall, resulting in minimal ice build up during dynamic freezing.
Yes, the Cuisinart ICE-100 does make gelato. All domestic ice cream machines are capable of making gelato. Let me explain. Italian-style ice cream is referred to as gelato, the Italian word for ice cream. There are, however, significant differences between traditional gelato and regular ice cream: gelato is typically lower in milk fat (4-8% in gelato, 10-18% in ice cream), total solids (36-43% in gelato, 36->40% in ice cream), and air (20-40% in gelato, 25-120% in ice cream) but higher in sugar (up to 25% in gelato, 14-22% in ice cream) (Goff & Hartel, 2013). Gelato also tends to be softer, more pliable and stickier than ice cream, and is served at warmer temperatures.
Because dashers on domestic machines rotate at relatively low revolutions per minute (rpm) (25-84 rpm, compared to typical speeds of 100-200 rpm in commercial machines), they whip a low amount of air into the mix during dynamic freezing. All domestic ice cream machines I’ve tried whip between 8 and 30% air, well within the typical 20-40% range for gelato. So as long as you use a gelato recipe, domestic ice cream machines, the Cuisinart ICE-100 included, will happily produce gelato with a low air content.
2.2 Air In Ice Cream
The amount of air incorporated into a mix during dynamic freezing, referred to as the overrun, affects the size of the ice crystals, with slightly larger ice crystals observed at a lower overrun (Arbuckle, 1977; Flores & Goff, 1999b). Flores and Goff (1999a) suggested that overrun below 50% does not influence ice crystal size, but suggested that the amount of air cells at 70% overrun is just enough to prevent collisions among ice crystals, which can result in an increase in crystal size. Sofjan & Hartel (2004) found that increasing the overrun in ice cream (from 80% to 100% or 120%) led to the formation of smaller ice crystals, although the effect was relatively small.
How much air does the ICE-100 whip into ice cream and gelato?
Both dashers rotate at a relatively low 26 rpm, resulting in overrun of between 20% and 25% when using the ice cream dasher, and between 14% and 20% when using the gelato dasher. I found that larger batches generally resulted in higher overruns due to longer freezing times.
THE GELATO DASHER
The gelato dasher is designed to incorporate less air into the mix than the ice cream dasher. To test this, I prepared two identical 700 ml (0.74 quart) batches comprising 54.9% total solids, 23.3% milk fat, 16.3% sucrose, and 4.4% egg yolks. One batch I churned using the ice cream dasher, the other using the gelato dasher, and measured the overrun. Both batches took 30 minutes to freeze. The gelato dasher incorporated about 14% air into the mix and the ice cream dasher about 20%.
I also tested the gelato dasher using the gelato recipe that came in the instruction manual, which you can read by clicking here. This comprised 250ml double cream at 47.5% fat, 750ml full fat milk at 4% fat, 175g sugar, 2 tbsp cornstarch, and 1 tbsp liquid pectin, and produced just over 1000 ml (1.06 quart) of gelato mix. I heated this mix to 72°C (161°F) and held it at this temperature for 20 minutes. The mix was then cooled and aged overnight in the fridge. The following day, it took 41 minutes to freeze, producing just over 1200ml (1.27 quart) of extremely coarse gelato with about 20% air. I suspect the relatively high overrun was due to the long 41 minute freezing time. The recipe also yielded too much gelato mix, with a lot pushed against the lid as it froze. Unless you like coarse gelato, I wouldn’t recommend this recipe.
2.3 The Freezer Barrel Wall Temperature
The temperature at the freezer barrel wall, or the bowl wall in the case of the ICE-100, has also been found to affect the rate of nucleation and recrystallisation. Drewett & Hartel (2007) found that decreasing the coolant temperature at the freezer barrel wall caused higher ice crystal nucleation rates and reduced recrystallisation in the warmer bulk mix, which helped the ice crystals remain small. Similarly, Russell et al. (1999) found that as the freezer barrel temperature was lowered, the nucleation rate increased accordingly. Cook & Hartel (2011) simulated ice cream freezing in an ice cream machine by freezing ice cream mix in a thin layer on a microscope cold stage. The temperature at which ice cream mix was frozen on the cold stage varied from -7, -10, -15, and -20°C (19, 14, 5, and -4°F). They found that warmer freezing temperatures gave more elongated and slightly larger crystals with a wider size distribution.
To promote rapid nucleation and minimise recrystallisation, the temperature of the refrigerant, which is R134A in the ICE-100, should fall within the range of -23 to -29°C (-10 to -20°F) (Goff & Hartel, 2013), with the freezer barrel wall temperature estimated to be a few degrees warmer.
How cold does the bowl get?
I’ve found that the ICE-100 is able to get the bowl wall temperature down to an impressive -30°C (-22°F) when empty. This I achieve by leaving the compressor running for about 15 minutes before I add my mix. To compare this to an industrial machine, my Emery Thompson CB-200 batch freezer gets the freezer barrel wall temperature down to -32°C (25.6°C).
Do you need to pre-freeze the bowl?
Because the ICE-100 has an in-built compressor, there’s no need to pre-freeze the bowl for 24 hours. When you’re ready to make your ice cream or gelato, you just switch it on and it’s good to go.
How much ice cream does the ICE-100 make?
The Cuisinart ICE-100 comes with a 1.5 quart anodised aluminium bowl. The instruction manual states ‘Gelato and Sorbet bases should be no more than 1 quart (946 ml)’ and ‘Ice Cream bases should be no more than 5 cups (1183 ml or 1.25 quart)’. I’ve found the maximum capacity for both the gelato and ice cream dashers to be somewhat lower than those stated by Cuisinart.
THE GELATO DASHER
When using the gelato dasher, I’ve found the maximum capacity to be just under 700 ml ( 0.74 quart) of mix, producing about 800 ml (0.85 quart) of product with 14% air. Above 700 ml (0.74 quart), a considerable amount of frozen product starts to brush against the lid as it freezes.
THE ICE CREAM DASHER
I’ve found that although the ICE-100 is capable of freezing 900 ml (0.95 quart) of mix, producing about 1100 ml (1.16 quart) of smooth and creamy ice cream with 22% air, the ice cream just starts to brush against the lid as it freezes. When the batch is increased to 1000 ml (1.96 quart), producing about 1250 ml (1.32 quart) of ice cream with 25% air, a considerable amount of ice cream is pushed against the lid and texture deteriorates. I’ve found the optimum capacity to be about 800 ml (0.85 quart) of mix, producing about 1000 ml (1.06 quart) of ice cream with 25% overrun. At this amount, no ice cream is pushed against the lid as it freezes.
Can I make 1 quart or less?
If 1000 ml (1.06 quart) of ice cream is too much for you, the ICE-100 can indeed freeze smaller batches. To test the minimum quantity, I churned a 500ml (0.53 quart) batch of ice cream, which took 14 minutes to freeze and produced ice cream with the same incredibly smooth and creamy texture as the larger 800ml (0.85 quart) batches.
Can you use the ICE-100 for commercial purposes?
This is one of the most frequent questions I get asked about the ICE-100. In my experience, the ICE-100 can be used to freeze 10 batches of ice cream or gelato back-to-back. To test this, I prepared 10 batches of ice cream each measuring just over 900ml (0.95 quart). The ICE-100 was in near continuous use for 6 hours and 5 minutes with just a 3 and-a-half-minute break in between batches to extract the ice cream and clean the bowl. I recorded a temperature of 25°C (77°F) on the left side of the plastic grill, where warm air is expelled to cool the internal freezing system, after the machine had been operating for 25 minutes. I repeated this roughly every 30 minutes throughout the 6 hours and 5 minutes the machine was on and found that the temperature stayed between 25°C and 27°C (77°F and 80.6°F), suggesting the freezing system didn’t overheat. The ICE-100 didn’t cut out or cause my circuit to trip, nor did it take longer to freeze batches the longer the machine was in use. The same smooth and creamy texture was recorded for all 10 batches.
2.4 Draw Temperature
The draw temperature is the temperature at which ice cream is removed from the barrel once dynamic freezing is complete. In commercial machines, this is usually -5°C to -6°C (23°F to 21.2°F) (Goff & Hartel, 2013). Draw temperature significantly influences mean ice crystal size because it determines how much water is frozen during dynamic freezing and, consequently, how many ice crystals are formed. Caillet et al. (2003) found that decreasing the draw temperature resulted in more water being frozen and increased ice crystal content. The more ice crystals that are formed during dynamic freezing, the more will be preserved during static freezing, resulting in a smaller average crystal size and smoother texture (Cook & Hartel, 2010). Drewett & Hartel (2007) showed that ice crystals were larger at draw temperatures from -3°C to -6°C (26.6°F to 21.2°F). When the draw temperatures were colder than -6°C (21.2°F), the mean ice crystal size decreased.
How do you know when the ice cream is ready?
The easiest way to tell when your ice cream is ready is by using a cheap infra-red thermometer. For the mix I use, which you can see in my vanilla bean ice cream recipe, I’ve found the optimum draw temperature to be -10°C (15°F). At this temperature, sufficient water is frozen, giving the ice cream a dry appearance and making it stick firmly to the dasher as it’s extracted. I’ve found that ice cream extracted at warmer temperatures, -8°C and -9°C (17.6 and 15.8°F), isn’t quite as smooth and creamy after it’s been hardened in the freezer.
The drive motor in the ICE-100 gets a thumbs up from me because it’s able to produce sufficient torque to continue rotating the dasher as the mix hardens to -10°C (14°F). On some machines I’ve tried, the drive motor isn’t powerful enough to produce sufficient torque to rotate the dasher as the mix hardens. This means that the dasher stops rotating before sufficient water has frozen, resulting in slurry-like ice cream with coarse texture.
2.5 Residence Time
Residence, which refers to the length of time ice cream takes to reach its draw temperature, has a significant effect on the final ice crystal size distribution, with shorter residence times producing ice creams with smaller ice crystals due to a decline in recrystallisation (Russell et al., 1999; Koxholt et al., 2000; Goff & Hartel, 2013; Drewett & Hartel, 2007; Cook & Hartel, 2010). Longer residence times mean that ice cream spends more time in the bulk zone of the barrel where warmer temperatures cause rapid recrystallisation. Donhowe & Hartel (1996) measured a recrystallisation rate at -5°C (23°F) of 42 μm/day. At this rate, a size increase of around 8 μm would be expected over a 10 minute period. This matches almost exactly the increase in crystal size observed by Russell et al. (1999) at a slightly different temperature of -4°C (24.8°F). Clearly, the longer ice cream remains in the ice cream machine at temperatures where recrystallisation occurs very rapidly, the greater the extent of recrystallisation and the larger the ice crystals.
A high rate of heat transfer and colder barrel wall temperatures contribute significantly to shorter residence times. Lower barrel wall temperatures lower the bulk temperature of the ice cream faster, reducing residence time and improving the ice crystal size distribution (Russell et al., 1999; Drewett & Hartel, 2007). Investigating the effect of draw temperature, dasher speed, and residence time on ice crystal size, Drewett & Hartel (2007) concluded that residence time had the greatest impact on final crystal size distribution, followed by drawing temperature and dasher speed.
How long does it take to freeze a batch of ice cream?
I’ve found that it takes 31 minutes to freeze an 800 ml (0.85 quart) batch of ice cream to a draw temperature of -10°C (14°F), with the residence time increasing to 35 minutes when a 900 ml (0.95 quart) batch is frozen. Generally, increasing the batch size will result in a longer residence time.
3. Does the ICE-100 Make Good Ice Cream?
If there’s one thing this machine does extremely well and consistently, it’s make extremely smooth, dense, and creamy ice cream. I’ve found that it produces ice cream with the same smooth and creamy texture when mixes of between 500 ml and 900 ml (0.53 quart to 0.95 quart) are frozen, but texture deteriorates once the batch size reaches 1000ml (1.06 quart).
In a taste test to compare texture, I found that the ICE-100 produced ice cream that was slightly smoother and creamier than that produced by both the Whynter ICM-200LS* and the Breville BCI600XL*, with the Whynter ICM-200LS a close second, and the Breville BCI600XL third for overall texture. The Breville BCI600XL incorporated slightly more air during freezing, resulting in ice cream that was slightly lighter and airer. The Whynter ICM-200LS incorporated the least amount of air of the three machines, about 8%, producing a nice dense ice cream. If I had to recommend one of the three, it would be the ICE-100 just because of the quality of the ice cream.
How Does the ICE-100 Compare to the Lello 4080 Musso Lussino?
To test the Cuisinart ICE-100 against the more expensive Lello 4080 Musso Lussino*, which I currently use as my backup machine for my business, I prepared two identical batches measuring 700ml (0.74 quart) and comprising 54.9% total solids, 23.3% milk fat, 10.8% milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), 16.3% sucrose, and 4.4% egg yolks. Both batches were heated to 72°C (161.6F), held at this temperature for 25 minutes, cooled, and then aged in the fridge overnight. The batch frozen in the ICE-100 took 20 minutes to freeze to a draw temperature of -11°C (12.2°F), and the batch frozen in the 4080 19 minutes to freeze to a draw temperature of -10°C (14°f). Both batches were placed in the freezer immediately after they were extracted to harden overnight.
In a taste test the following day, I found the batch frozen in the 4080 only slightly smoother and lighter, whereas a second taster didn’t find any difference between the two. This shows that there is little, if any, difference in terms of texture between ice cream produced in the Cuisinart ICE-100 and in the Lello 4080 Musso Lussino.
4. General Questions
What are the dimensions, Weight, and Voltage?
The Cuisinart ICE-100 comes in a nice stainless steel and plastic finish: the top and front of the machine are made from stainless steel, whilst the sides and back are made from plastic. When I first unboxed it, I was surprised by just how small and light it actually is: it measures 16.5 inches (41.9 cm) in length, 12 inches (30.5 cm) in width, and 10 inches (25.4 cm) in height, and weighs 22 pounds (10 kg). It’s very easy to move and stores easily in my kitchen. In the U.K, it runs on 230v 50Hz and draws 150 watts. In the U.S it’s 110v 60Hz.
Is it Noisy?
I’ve found the ICE-100 pretty quiet during freezing and haven’t had any problems sitting in the same room with it running. It produces 79 dB of noise when the bowl is empty and 85 dB during freezing. I have noticed a very slight squeaking noise that comes and goes during freezing but haven’t found this an issue. Overall, no noise complaints from me.
Is it easy to clean?
Yes it’s extremely easy to clean. Once dynamic freezing is complete, I always take the bowl out before extracting my ice cream to stop any falling onto the unit itself. Cleaning the bowl, lid, and dashers with warm soapy water is extremely easy. Only the dashers and lid are dishwasher safe, the bowl isn’t. The stainless steel parts of the machine do pick up fingerprint marks quite easily and so need to be wiped down with a damp cloth.
How reliable is it?
After 2 months of testing, I haven’t had any issues with the machine failing, the compressor stopping, it tripping, or it causing my circuit to fail. Here in the U.K, it comes with an impressive 5 year warranty, whereas you guys in the U.S only seem to get a 3 year warranty. I thankfully haven’t had to use my warranty but will post a reliability update after 6 months or so of use to see if this changes.
A Potential Issue
An issue that’s been raised by several users in their reviews on amazon, which you can read by clicking here, is the build up of residue on the drive gear located on the underside of the bowl. Users have noted that when the bowl is soaked in soapy water, some of the diluted ice cream mix gets in through the plastic seal on the underside of the bowl and through two small holes that have been drilled into the gear. Over time, this diluted ice cream mix hardens and causes a bad smell.
Another user has noted that the dasher on his machine stopped rotating. When he investigated, he found that a little piece of ‘crap’ that had gotten into the drive train and gears appeared to be a piece of dry, hardened ice cream. Once he fiddled around with the gears, this hardened ice cream came loose and everything turned freely again. He noted that he could not find any way that this piece of hardened ice cream could have gotten into the drive train and gears. My guess is that some diluted ice cream mix that had gotten in either through the plastic seal or the two holes in the gear on the underside of the bowl then seeped into the drive train and gears after the bowl was washed, dried, and placed back in the machine.
After reading these reviews, I decided to investigate whether I too had fallen victim to hardened ice cream in the underside of my bowl. I churned a batch of ice cream and cleaned my bowl just as I normally had done in my sink with warm soapy water. After leaving the bowl on my drying rack overnight, I unscrewed the three screws that hold in place the plastic seal around the gear on the underside of the bowl. I noticed that there was some water that had gotten in through either the seal or the two holes the previous night and hadn’t dried. This didn’t, however, get into the bowl itself, nor did it smell of dairy, but I can see how this can result in a build up of diluted ice cream mix over time.
I don’t think this issue is a show stopper, but I’ve now changed the way I clean my bowl after having read these reviews. I now use running hot water and a soapy sponge to rinse my bowl instead of soaking it in a sink full of warm soapy water. I also regularly unscrew the plastic seal on the underside of the bowl and pour boiling water over the seal and gear to sterilise them both. I then make sure that both are dry before I screw the seal back on.
UPDATE ON 23RD JUNE 2017
Another user posted the helpful feedback below in the comments section of this post; I’ve added it here to make it more accessible. Thanks for sharing Marc!
Great to have a review on the ICE100 & to have you give it the thumbs up. I purchased one of these machines 3 years ago & along with your recipe advice, we’ve been churning out some amazing KETO ice cream.
I noted in your article, that you spoke about a squeak and you also dismantled the seal housing in the bottom of the tub in order to clean it, something I had not done until you mentioned it. I did this to explore the possibility of residue being stuck in there. As I have never soaked the tub, always washed & rinsed immediately after use, I found no sign of residue in the seal housing. What I did find is a complex set up of metal & plastic interlocking components that were both dry & a little rusty. This is not an ideal situation for either a seal or a moving part. All of a sudden it dawned on me, this is where the squeak during operation comes from.
So, I recommend the following as part of a regular cleaning & maintenance routine. Disassemble the seal housing, clean with a toothbrush & warm water, dry all the components. Upon reassembling, using a bamboo skewer, apply a small amount of food grade silicone grease to all of the moving parts of the seal assembly. When reassembling do not over tighten the screws, place a small amount of grease on the bottom flange where it comes into contact with the dog gear on the bottom of the shaft, as this too is a friction point. The annoying squeak is now gone & your machine will run beautifully for at least a few more years. As for the frequency of this type of maintenance? I’d say every 30 to 50 batches would be a good idea.
In the 2 months that I’ve been testing this machine, I’ve found that the Cuisinart ICE-100* consistently produces excellent ice cream that is extremely smooth, dense, and creamy. It has a maximum capacity of 900 ml (0.95 quart) of ice cream mix, producing about 1100 ml (1.16 quart) of ice cream with 22% air in 35 minutes, although I’d recommend churning no more than about 800ml (0.85 quart) of mix to avoid ice cream being pushed against the lid as it freezes. It makes both ice cream and gelato, and can make 10 batches back-to-back. In a test taste, I found that it produced ice cream that was slightly smoother than that produced by both the Whynter ICM-200LS* and the Breville BCI600XL*, and that wasn’t far behind the ice cream produced by the more expensive Lello 4080 Musso Lussino*.
My only complaint is the two small holes on the gear in the underside of the bowl, which let in diluted ice cream mix during cleaning. This diluted mix can then solidify over time and impart a mouldy smell if not thoroughly cleaned and dried. Diluted mix may also then seep into the drive train and gears when the bowl is placed back in the machine after cleaning, which, over time, may cause the gears to seize up. I don’t think this is a show stopper, although I now clean the underside of the bowl more thoroughly after having read other users’ reviews.
I hope that review helps. I’d be happy to answer any questions so feel free to get in touch. Ruben 🙂
6. What The * Means
Transparency is key. On that note, I haven’t been paid to write this review, nor was I given this machine for free. I paid for this bad boy with my own money and have written this review in my own time. If you find my work helpful and would like to support the blog, this is how you can help. If there is a * after a link, it means that I will earn a payment if you go through it and make a purchase on amazon. This doesn’t increase the cost of what you purchase, nor do these links influence what I write.
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