Whynter Ice Cream Maker Machine Automatic 1.28 Qt Upright with Built-in Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-128WS, White

I am having a ball using this machine. I've had a freezer bowl ice cream maker before and switching to a compressor ice cream machine has been a great decision. it is easy to use and it makes just enough ice cream. And if it isn't enough ice cream, I can make more a few minutes later. The machine doesn't take up a lot of space. It will shut off if the motor is running for too long (making 2-3 batches consecutively, for instance) to avoid overheating. It also shuts off when the ice cream gets too thick for the dasher. this happened to me and it didn't take long to cool down. I am grateful for this feature as i haven't yet figured out how long to churn a particular recipe. I don't worry about damaging the machine. This ice cream maker is well made. it looks great. The mixer bowl is solid. it has a chill feature. It feels durable and it's not loud. You get about 2 and a half Ben & Jerry pints out of it. I've only made custard ice cream so far. I have no regrets. Basic custard ice cream recipe 5 egg yolks, 3/4 cup sugar, 2 cups heavy cream, 1 cup full fat milk, dash of salt,1 T vanilla. Adjust to your liking (I like to add an additional 1/2 cup milk). You can find full instructions on YouTube. I suggest a thermometer to help with tempering and cooking the eggs. Don't worry, it's easy. Enjoy!

It took me a couple of years to decide on buying the machine and I wish I hadn't hesitated for so long. I've made multiple batches of ice cream since receiving it and they've all been delicious and creamy. Everything from standard chocolate gelato to vanilla, banana butter pecan, peach and pistachio. I'm looking forward to summer for cantaloupe or lemon sorbet. More flavors to follow I'm sure. I'm allergic to soy and almost all commercial ice cream makers use gums derived from soy or guar gum which is a close relative of soy and can cause digestive issues. Now that I have my own machine I have total control over the ingredients so I can safely eat ice cream made with fresh organic ingredients , soy and gum free. My family has been thrilled with the ice cream too. The machine is small enough to store in the pantry and move to the counter when needed, it runs quietly and finishes in an hour or less. On top of that it's very easy to clean, I can't ask for more. I found Wynter's customer service to be excellent. When I first got the machine I had a small issue. I contacted the company asking for advice and spoke with a very nice and knowledgeable woman who resolved my issue immediately. No fuss no muss.

This ice-cream maker is not cheap. But it's well worth the cost compared to the value you get. A lot of people use the ice-cream makers that rely on the bowls you pre-freeze overnight. I tried one of those once and it didn't stay frozen long enough to get the ice-cream to the soft-serve consistency you need in the finished product. Then you have to wash the bowl and re-freeze it before you can use it again. We also have two of the old-fashioned bucket-type ice-cream makers. Those make a lot of of ice-cream and it's real ice-cream when you're done. We even have the plug-in motor that does the cranking for you. But they make a huge mess and take a lot of ice and salt. And it has to be the right kind of salt. This Whynter ice-cream maker is more of a professional grade ice-cream maker. It has a compressor that freezes the bowl while the motor runs the churn. It's easy to use and doesn't make a mess. And while it does cost more than the other two kinds of ice-cream makers, it is far superior. The recipes in the booklet provided with the machine are all good, but be warned that they all make twice the amount the ice-cream maker can churn at one time. I got good results by churning half the mix, and then churning the other half right away. Keep in mind, if you don't rinse the bowl and plastic churner in warm water, the bowl will freeze into the machine and you'll have to let it sit at room temperature to thaw before you can take it out to wash it. The plastic churner is a really weird shape and it's hard to scrape clean. But it's designed to do exactly what it's supposed to do, so I can live with it. The bowl, the plastic churner, and the lid are all machine washable. You can also soak them in hot, soapy water and rinse them without scrubbing. They are very user-friendly. And the churn isn't cheap plastic. It's built to last. One last thing: the first machine I got didn't work. It didn't get the bowl down to freezing. But there were so many good reviews that I took the trouble to return it for a replacement, rather than a credit. I'm so glad I did. Our test batch of milk and sugar froze in 15 minutes. A higher fat content mix takes about half an hour to freeze to soft-serve consistency. If you churn cream without freezing it, you can make butter. I might actually try it for making herb and honey butters. All in all, I highly recommend this machine.

Cool, dumping protein in my ice cream make it more healthy using a fairlife milk instead of cream almond milks a little bit icy doesn't chill as quick not as creamy. Using monk fruit powder for sweetener and monk fruit syrups and flavored syrups low sugars no sugars will start adding fruit in as my mix in towards the end of the 30 minute cycle scrape off the blades put it in the fridge and a cold metal tub preferably get colder that way and one hour to two hours later depending how much you make how deep the bowl is then it's going to be firm enough for your liking overnight is too solid you'll have to put it in the refrigerator 10 to 15 minutes and then eat it it'll be firm on top will be creamier just the opposite after you just make it it will be firm on top and soft in the middle

Being somewhat lacking in patience, I wanted a machine that would let me enjoy a frozen treat sooner than later, would be easy to operate, and didn’t require a home equity loan to acquire. This machine meets all my requirements and I’m very happy with it. The set up was easy once I figured out where to put it on my limited counter space. Its base isn’t exactly small but it fits nicely under the cabinets. It’s light enough I can move it around without herniating something. My first attempt was a coffee froYo, did not have to pre-plan or pre-freeze anything and it came out delicious in 60 minutes. Even better, I felt slightly virtuous that it had “wholesome” ingredients and I could control the amount of sugar in it. The texture was good, definitely ready to eat as is, but got firmer after some freezer time. Next was a custard based chocolate mini peanut butter cup ice cream. I used A2 whole milk, egg yolks, vanilla powder and bakers sugar—tasty as it was, then added cocoa powder and a few chocolate chips. It wasn’t surprising it was a little loose when it finished the 60 minute churning, especially after I added the mini cups but it was definitely edible :). Next is a kiwi sorbet. Pros: works reasonably quickly, makes good ice cream, quantity is fine for 2-3 people, size is manageable for a smallish kitchen, easy clean up, price is fair for a pretty fancy piece of equipment. Cons: Over indulgence could lead to aas expansion. Highly recommend! Go get some calcium!