If you like tech and you like ice cream, I think this is gonna be the video for
you. I'm Josh Teder for 6 Months Later and
in this video we're going to go through the best features of the Cuisinart ICE
100 ice cream machine, I'm gonna tell you how it's held up over the past six
months of use, and whether or not I recommend getting the device. Now this
video is a little bit different than what we typically do on the channel
because we're reviewing an ice cream machine here, so I can't really get away
with doing a video and not talking about how to make one of my favorite all-time
ice cream recipes with this machine, so we're gonna do that as well. Let's dive
in. Last year I wanted to save on how much we were spending getting ice cream
at the grocery store and going out to the local creameries and custard shops,
plus I really just wanted to learn and understand how to actually make ice
cream for myself. So I went out on the search for the perfect ice cream machine
for my set of circumstances. Now going in, I knew I would probably only consider
two different types of machines. Either the ones with bowls you need to freeze
or the ones with built-in compressors. The machines that require rock salt and
ice were just non-starters for me because of the slow churn time, with ice
cream you want to churn that mixture as quick as possible. So I've also tried the
Cuisinart freezer bowl ice cream machines as well and they work fine. My
issue with those is that they take so much room in your freezer and I don't
have a ton of room in my freezer for one of those freezer bowls so I just wasn't
gonna go that route. So I ended up going with the Cuisinart ICE 100. The Cuisinart
ICE 100 is a large machine at 13 inches long and 17 inches wide it's also a bit
heavy weighing 32 pounds. Because it has a
compressor you'll need to keep it upright 24 hours before using it and the
same rule applies if you don't store it upright. Now what's the big deal with
this compressor? What the compressor does is chill the area around the removable
bowl in the machine to between -29 C
Celsius and -34 Celsius or -20.2 Fahrenheit and
-29.2 Fahrenheit. With these temperatures the ice cream mixture will freeze faster,
resulting in smaller ice crystal formation, which equals a smoother
texture. In my experience this machine makes incredibly smooth ice cream.
However, to make smooth ice cream, you don't just need the right machine, you
also need the right recipe with the right fat ratio and ingredients. You've
probably guessed we've now come to the part in the video where I'm going to
show you how to make my favorite ice cream recipe with this machine, cherry
chocolate chip, very similar to Ben and Jerry's Cherry Garcia. If you want to
skip to the rest of the review of the machine skip to the video time you see
below in the video. For my ice cream I like to use a custard base which uses
eggs as a stabilizer, the eggs help keep down the ice crystal formation within
the mix. In terms of fat I like to use a two-to-one ratio for cream to milk.
Typically an ice cream I try to get as much fat into the mix as possible one
because it'll cause you to eat less of the ice cream because fat will fill you
up quicker and two, fat also contributes to a smoother texture and keeps down
that ice crystal formation. Now fat in general just gets a bad rap especially
here in the United States and I'm not going to get on a soapbox and talk about my
feelings of fat and the food industry. Personally within my own eating habits I
typically go for higher fat content foods while trying to reduce my total
sugar consumption in my diet and the same goes for ice cream, generally.
Although ice cream unlike a lot of other desserts out there that you can try to
do more sugar free stuff with, sugar is actually a really vital component in ice
cream because it depresses the freezing point of your ice cream. So when you pull
it out of the freezer, your ice cream is actually scoop-able thanks to the sugar
versus being hard as a brick. So typically in my ice cream recipes I try
to keep the sugar down as much as possible without sacrificing on texture,
if I taste my ice cream mix and feel that it needs to be sweeter
instead of adding more sugar I'll add a powdered erythritol, which is just a
naturally occurring sugar alcohol. The full recipe I'm using is in the video
description below. First we'll start off with our five egg yolks, half a cup of
sugar, 1/4 of a cup of powdered erythritol and a pinch of salt, whisk
together, or use a stand mixer, until the color turns a slightly pale yellow. While
whisking I slowly tap in 1/4 of a teaspoon of xanthan gum, which I uses
another stabilizer and it helps give your ice cream a bit more chew. Next
combined 1 cup of milk, 1 teaspoon of vanilla extract and 1 and a half
teaspoons of vanilla paste, if you don't have vanilla paste, just use two and a
half teaspoons of vanilla extract. Whisk together so the vanilla specks are
evenly distributed in the milk, heat this mixture over medium heat until you see
it start to steam and the vanilla specks float to the top. Make sure it gets hot
but not hot enough to boil and occasionally stir the mixture to break
any film that forms at the top. Next slowly incorporate the hot milk mixture
into your egg mixture, a few spoonfuls at a time. You don't want to bring the egg
mixture up to temperature too quickly or it will curdle. Next add the heavy cream
into the pan that the milk mixture was in to absorb any leftover vanilla and
then combine with the egg and milk mixture. Once you've done that, strain the
mixture into a bowl that you can put into the fridge overnight or for a few
hours giving it enough time to chill. For the cherries, I use one bag of frozen
cherries but you can also use fresh if they're in season.
We'll also use 1/4 a cup of sugar and one freshly squeezed lemon and a pinch
of salt. Heat cherries over medium heat, adding the salt and pouring half of the
sugar as well as half of your lemon juice into the pan to start. Once hot
enough, start to break the cherries to your desired size for the ice cream. I'd
suggest at least breaking them in half. Reduce until the liquid is thick enough
to coat the back of spoon and not drip off. Taste a cherry
and see if more lemon juice or sugar is needed, then remove from heat and freeze
the cherries along with some chocolate chips. All right, now let's make some ice
cream. The Cuisinart ICE 100 has a 1.5 quart capacity so keep that in mind with
your recipe. One thing that helps freeze your mixture as quickly as possible is
to turn the machine on and run it for 15 minutes before you pour in your mixture.
The machine didn't surprise me in terms of the noise it makes. I can keep it
running in the kitchen and still watch videos in the next room without a ton of
disruption. The Cuisinart's design is pretty simple in terms of operation.
there's a power button to turn it on and off a timer button which when pressed,
will start the timer from 60 minutes and will count down to zero. There's also a
start/stop button. When you stop the machine, it'll keep the compressor
running for about 10 minutes, allowing you to keep your mixture cool while you
scoop it into a container. Once the machine has cooled you can pour in your
mixture, make sure you don't pour above the second Dasher, otherwise the machine
will overflow. In my experience over the last 6 months with this machine, it'll
take around 20 minutes to churn the mixture. So I typically wait about 15
minutes before adding in my mix-ins. Now note when shooting this footage though, I
waited a bit too long to add in the cherries so I had to take the lid off.
Once everything's mixed in you can stop the machine.
The mixture's texture should look kind of like soft-serve ice cream. It's not
supposed to look like hardened ice cream at this point. When you stop the machine
it'll keep your ice cream cold for up to 10 minutes while you scoop it into a
container. I like to use a double insulated container that has been frozen
already. You want to keep your mixture as frozen as possible so I also freeze the
spoon I use for scooping a few hours before as well. If you're having trouble
scraping the remaining ice cream from the sides of the container, take it out.
The removable container comes out pretty easy or turn the Machine off allowing
the temperature of the container to rise. I'll let my ice cream
in the freezer for about 24 hours and then it's ready to eat, although if you
can't wait that long it does taste pretty good right out of the machine as
well. The Cuisinart ICE 100 is an easy machine to clean. The dasher, lid, and
container can be rinsed with water and dried with a paper towel. I let all that
stuff completely dry out before putting it back in the machine. If you don't and
there's water on the exterior of that bowl especially in the bottom, the next time
you use the machine it's likely going to freeze the bowl to the Machine and you
will not be able to remove it until it thaws. The Cuisinart ICE 100 has been one
of my favorite kitchen gadgets over the past couple of years and it's one I've
used way more than I thought I would because the ice cream I could make with
it is just that good. It's simple to use, easy to maintain, and produces good
quality ice cream that can rival your premium ice cream brands and local shops.
Over the past six months I can't say I've run into any issues at all using
this machine. The only thing about the design I find somewhat annoying is
getting the bowl back into the machine. You have to fidget with it slightly to
get it back into the right place. Other than that, I don't have any complaints
and I highly recommend this machine for anyone looking to make a ton of ice
cream at home. Well that's it for our 6 Months Later review of the Cuisinart ICE
100 ice cream machine. If you like this review make sure to hit that thumbs up
button below and subscribe to the channel to see more six months later
product reviews like this one. Well thank you so much for watching, for 6 Months
Later, I'm Josh Teder.