Tagged: Cuisinart ice-30
This topic contains 12 replies, has 2 voices, and was last updated by Angie 2 weeks, 5 days ago.
February 16, 2014 at 3:57 pm #1507
I have a similar model to the Cuisinart ICE-30 you have. Mine is called the Cuisinart CIM-60PC with similar features to the ICE-30. I got mine from Costco & I think the Cuisinart ICE-30 & Cuisinart CIM-60PC are basically the same model just different color accents and a different model name because my Cuisinart came from wholesale so they gave it a different model name which is CIM-60PC instead of ICE-30 which is the original model name. Anyway, when I used mine I refrigerate my ice cream base before freezing it & some how as it freeze the sides freeze so fast that it created a layer of frozen ice cream before the churning process even started. What I did do was turn the machine off & tried to scrape the frozen layer as fast as I can because I don’t want the freezer bowl to defrost but I don’t think this convenience since if I do this for too long the freezer bowl won’t be as frozen. Also, the ice cream didn’t get frozen to the sides when I used the ice cream base at room temperature. The reason I put my ice cream base in the refrigerator before freezing into ice cream is because most recipes tells you to plus I think that the ice cream base freeze more properly & faster if it’s at a cold temperature but not frozen. Do you also have this problem and do you think I should just use my ice cream base right away at room temperature and not refrigerate it? How do I overcome this problem?
March 5, 2014 at 5:58 pm #1562
Thanks for getting in touch. You will always have some of the mix freezing to the side of your bowl. If this happens, the theory is that it will act as an insulator and slow the release of heat from the mix to the bowl. This suggests that the ice cream will then take longer to freeze; the longer ice cream takes to freeze, the sandier the texture gets. I get around this by using my thumb to push the dasher against the side of the bowl on my ICE-30 to scrape off ice cream that freezes there. I’ve made plenty of batches though where I have left ice cream stuck to the side of the bowl and the texture has still turned out extremely smooth. So, you will always get some of the mix freezing to the side of the bowl and this really isn’t a problem.
I don’t have any issues with my freezer bowl moving around though and am a bit concerned that yours does. When you say it moves around, does this movement make the bowl stop turning or is it just a bit of movement? Also, does a lot of ice cream get stuck to the side of the bowl?
I wouldn’t recommend churning your mix at room temperature. Fat globules begin to crystalise when you age your mix overnight, which is important for texture. If you leave your mix at room temperature before you freeze it, those crystals might start to melt. I’ve never actually tried churning a batch at room temperature myself though so can’t confirm whether this does in fact have a negative effect on texture.
Hope that helps. All the best,
June 27, 2014 at 12:41 am #2317
Hello, fellow ice cream makers! I own a Cuisinart (ICE-21TQ model) ice cream maker and had issues before with the freezer bowl too! My friend who also owns the same ice cream maker had advised me to freeze the bowl for a good three days straight to achieve the solid state. This tip truly does garner the best results. I also noticed that it is best to thaw the bowl completely before refreezing, otherwise it will not freeze properly.
I agree with Ruben that it is best to refrigerate the ice cream base overnight so that the flavor has a chance to be combined. So far, the two most popular flavors that I’ve made are raspberry sorbet and rocky road 🙂
October 6, 2014 at 10:49 pm #6934
Solution: Freeze as normal. A few hours before preparing, pour about 1/4 cup of water in the container, and “swish” it around so it covers the bottom and sides. The water should freeze almost instantly. Give it 10-30 seconds, then do it one or two more times. You want a nice layer of ice around the entire inside. If you still have problems, you may need to do this process a second time.
Voila, your ice cream will no longer be stuck to the sides when you make it.
March 16, 2015 at 2:14 pm #13023
Whoa, smart cookie!!! I made my first batch using my new Cuisinart last night as was pretty disappointed on several issues, one of which was the amount of ice cream that I lost to freezing on the sides and bottom of the bowl. I did have my custard/heavy cream base well chilled before adding and immediately saw the accumulation freezing on the sides. At about 15 min in, the ice cream was bunched up in the centre, not moving…being a novice, I didn’t know what to do and the timer still had 10 min to go for the “minimum” time. So I pushed the ice cream down and made it churn more…which I probably should not have done as it was already at a soft serve consistency. I also should not have tried to scrape down the sides with a metal spoon…I beg being overtired and frustrated as my excuse for this poorly thought out action. Yes, I now have scrapes on the sides of my bowl…grrrr. :-/
I did add some vodka to the mix just before pouring to help with freezing issues such as crystal formation and also added a 1/4 tsp of xanthan gum for the mouth feel – which in reflection, was not needed for mouth feel, but more again for helping to keep the ice cream from freezing too hard. Which, from what I can see this morning, did not work…hard as concrete!
I’m hoping I did not ruin my bowl completely and will try a recipe with less heavy cream next time as I did find it coated my mouth too much for my liking. Will try 60/40 next methinks.
So, am I right to think that if the ice cream is pulled to the centre of the bowl and no longer churning, that this is a BIG clue that the ice cream churning is done and ready to be placed in another container for freezing?
Jenn G, Ice Cream Maker Newbie
May 26, 2015 at 3:19 am #15253
I would love to know the answer to this too! I’m dealing with the same problem.
August 3, 2015 at 7:02 pm #15382
So frustrated with this machine! Thick layer of frozen solid on the edges, and soupy JJ the centre… Very poor design.
August 3, 2015 at 7:03 pm #15383
So frustrated with this machine: third attempt now, still getting hard rock layer on the sides, and soupy centre. Very poor design.
November 3, 2015 at 11:41 am #16030
I was hoping you could give me some advice with the Cuisinart ICE-30. I had tried several recipes on it already, but the main problem is that the machine does not freeze the recipe at all. I have kept the bowl frozen for more than 24 hours, and shake it to make a freeze-check, and yet it comes out as liquid as before I placed it in the canister. On some occasions however, I did notice that at the very bottom of the canister, there were bits that almost formed ice cream (soft-serve), and I believe that’s a good sign.
On one occasion, I got pretty close to have an ice cream texture, but like several before me, the ice cream had frozen to the sides and had eventually stopped the machine.
I believe that the ice 30 has the capability to turn coconut cream and most whipping cream into a semblance of ice cream, if not soft-serve ice cream that demands heavy cream.
Also, would the normal ‘shaking technique’ to check if the water was slushing be a sure way to do a freeze check? Or perhaps, though my freezer can freeze the liquid it will take some time for the desired temperature of -18 Celsius to be achieved?
Any advice is surely welcome. Thanks guys!
November 11, 2015 at 7:02 am #16053
Hi again Marcus!
The problem with the ice cream freezing to the side of the bowl that you and a lot of other users are having is one that is common to all domestic ice cream makers. The dasher on the ICE-30, and indeed on all domestic machines I have tried, isn’t big enough to reach the side of the bowl and scrape off the layer of ice that freezes there.
Although the build up of ice on the freezer bowl does increase the residence time (that is the time the mix spends in the machine), which is detrimental to smooth texture (the longer the mix spends in the machine, the larger the ice crystals are likely to grow and the sandier the texture is likely to be), it is still possible to get excellent results on the ICE-30.
One thing I do to try and reduce the build up of ice is to use my thumb to push the dasher against the side of the bowl. Although tedious, it does work. But again, I have still managed to get excellent texture despite the build up of ice.
Hope that helps. Let me know if you have any other questions.
All the best,
December 29, 2016 at 9:51 pm #17926
Can I use a bowl ice 30b in the ice 21 ؟؟؟
January 2, 2017 at 6:51 pm #17930
Hi there Sud,
The freezer bowl in the iCE-21 is 1.5 litre, whereas the ICE-30 holds a 2 litre bowl. I don’t think the larger 2 litre bowl will fit in the smaller ICE-21, although I haven’t tried it myself.
I hope that helps. Let me know if you have any other questions.
All the best,
July 2, 2017 at 7:24 pm #19633
We ran up against this problem, researched and experimented, and from our experience the problem lies in the emulsification process. Emulsifiers – often lecithin from eggs or soy – is like a glue which makes the molecules of the various ingredients stick together. You have to have an emulsifier, and blend the ingredients long enough for them to stick together. If not, the water molecules will just separate and ice up the walls of the machine. We now always add a banana and honey, and blend it for a long time before pouring it into the ice cream machine. I’ve written about it here. http://www.paleomantic.com/the-secret-to-making-perfect-paleo-ice-cream/