Cuisinart 1.5クォート コンプレッサーアイスクリームメーカー 冷凍不要 ICE-100

貝印DL-0272、ハイアールアイスデリJL-ICM720Aを使ってきましたが、固まらない、時間がかかる、冷却に時間がかかりアイスがシャリシャリなど、なかなか良いアイスができませんでした。 この商品は冷凍能力が高いので、材料を冷やしておけば30分程度で、余熱をとっただけの生暖かい材料からでも40-60分あれば固まります。 思い立ったらすぐにアイスが食べられますので、とても良いです。また、急冷しますので、なめらかなアイスが食べられます。 あまりにおいしすぎ、アイスクリームを作る機会が大幅に増えました。 出来上がりは柔らかめですので、すぐに食べるには丁度良いですが、固いアイスが好きな方は、冷凍庫に入れると良いと思います。 アイスが固まり始めると、攪拌羽根の周りにアイスが絡みつくため、壁面との接触面積が減り、それ以上冷却が進まなくなります。 とても良い商品ですが、強いて言えば結構な量のアイスが攪拌羽根のまわりに付着して、取り出しにくい事が難点です。 3P電源コンセントですので、一般的なコンセントで使用する場合は3P／2P変換アダプタが必要です。 昇圧する場合、本製品の消費電力は400-600Wですので、対応する容量のアップトランスが必要です。 「この商品を買った人はこんな商品も買っています」に表示されるアップトランスには定格容量が少ないものがありますので、ご注意下さい。 私は100V（実測98V）コンセントのままで使っていますが、全く問題ありません。 1Lの牛乳に砂糖70gを入れて半量になるまで煮詰め、バニラエッセンスを入れるだけで おいしいアイスができます。子供がパクパク食べるので、あっという間になくなってしまいます。

思ったより早くアイスができます。 もう少し容量がほしいです。 業務用ではないんで十分かな

家庭用のアイスクリームメーカーを探していて、ポット式だと冷凍庫で凍らせてから作るので冷凍庫の場所取るし続けて作れないのでちょっと高いですがコンプレッサー式のこちらを購入。 日本語の説明書がないので到着するまで最初不安でしたが、ボタンが三つしかないので簡単。 （容量は1.4ℓですが、1回に作る量は700ccまでにしないと溢れて大変だそうです) ※容器にセットする回転の羽根が2個ついてて、1本回転羽根が付いてるのがアイスクリーム用。 ２本はジェラート用。 到着してから毎日アレコレ考えながらアイスクリームやジェラート作り楽しんでます。 自家製のアイスクリームは高級アイスに負けないぐらい美味しくて、こちらを購入してからアイスクリーム やソフトクリーム買わなくなりました。 多い日は続けて5回作った日も(^O^) 本当にコンプレッサー式にして良かったと思っています。 ※購入の際には変換用アダプタが必要になります。 うちのは問題なく作動してます。 ※炊飯器並に大きいので、置き場所確保しないといけません(^▽^)

たまごの黄身2個と牛乳（250～300ｃｃ）+生クリーム（200ｃｃ）+砂糖（60～70ｇ）+バニラエッセンスでおいしいアイスができます。 ＜つくり方：自分流＞ ①黄身と砂糖20gを泡立て器でクリーム状にする。 ②牛乳と残りの砂糖と①を混ぜ80℃くらいまで混ぜながら温める（注：沸騰させない） ③生クリームと②を混ぜて、冷めてから冷蔵庫で4時間以上冷やしバニラエッセンスを加える ④本機で40分程度でアイスになる 生クリームは脂肪分の多いものほど高級アイスに近ずく

仕様なのか中古だからなのか… 真ん中から液だれが… 買うなら新品をおすすめします 今回中古で痛い目を見ました

とても良いマシンです。 いろんなアイスクリームを作れます。 大きなマシンで作る前に試作するのにも向くかもしれません。

作り方は、簡単だが出来立てを その都度食べられるが、 出来上がるまでの時間が長いのが、 残念でした。 良いところは、材料を選んで作れば 余計な添加物なしのアイスが作れるので、 お子様のいるご家庭や、アレルギーのある方も 安心して食べられると思います。

残念ですが半年で壊れました。 クイジナートだから、簡単に壊れないと思ったのに。 モーターが悪い。海外製だから、保証なく、泣きました。

The machine does not turn on. Attaching video for your reference. Kindly replace or refund the amount. After waiting for such a long it’s such a disappointment and we are in huge loss

Funciona muy bien ! El helado y gelato quedan deliciosos , es muy rápida, fácil y práctica Muy recomendable

I wanted a good ice cream machine where I don't have to wait around for a tub to freeze, and something from Cuisinart because I like their designs. This was the one I chose. Yes, I was hesitant about this purchase because of the price, and I didn't know if I would get my money's worth. I've owned it now for ten years and have made ice cream at least twice a month. That's about 240 uses over ten years. — ICE CREAM RECIPES — I use one main book, ‘The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments’, and the Internet, as my sources of recipes. I have other ice cream recipe books but none compare to The Perfect Scoop. They have perfected their recipes and I love eating many of their selections. Over the years I have made many flavors and have whittled it down to select favorites. My personal favorite flavors: • Orange Creamsicle (I literally always have a tub of this. Psst: the secret ingredient is sour cream.) • Matcha Green Tea • Ube • Spicy Chocolate — MAKING ICE CREAMS — There have been days where I get into ice cream making moods and I will make 1 or 2 tubs of ice cream in a day, sometimes one right after another. That's how easy this machine is to use. You pour in a mix, let it mix/chill and do its thing, put the finished ice cream in a storage tub, and wash the bowl and accessories, wait an hour for the machine to cool down, then do another mix. — CAUTION — Your ice cream mixture should fill around the halfway point of the mixing bowl; you should not overfill this. Forty-five minutes into mixing and you will notice your ice cream has inflated nearly to the top. If you had filled it all the way to begin with, there would be ice cream pouring out everywhere. Follow your recipes and don't try to double the ingredients. This machine is meant to make no more than 1.5 quarts at a time. How I determine my ice cream is done is when the ice cream starts scraping the top of the clear lid. That was it’s not too frosty and not too soft. Sometimes, after the mixing is done, the mixing bowl will be frozen in the machine. When this happens wait 10-15 minutes for the bowl to thaw a little before you pull it out. Don't force it out and you will prevent any possible damage. Also, before you use the machine, make sure the inside of the machine is dry, along with the outside of the bucket, or it could freeze together. — CLEANING — There is the large main unit, a gray circular mixing bowl, two gray plastic mixers (you get two: one for ice cream, and sorbets), a clear lid, and an ice cream paddle. The last three can be washed by hand. The unit itself can be wiped down on the top, sides, and inside the bowl. If you're careful, there should barely be any spills anywhere on the unit. — CONTAINERS — I store all my ice cream in Tovolo Glide-A-Scoop Ice Cream Tubs because they are the perfect long shape for scooping, and narrow in size to store in the freezer, and stackable. If I make gift ice creams, I put them in White Pint Frozen Dessert Containers . They are plain white, but can be hand-decorated with a Sharpie if I'm in the mood. *** TIPS *** • Using a rubber spatula like the Joseph Joseph Elevate Large Spatula to wipe every drop of ice cream mixture from bowls, and out of the mixing bowl; it is a helpful accessory. • Stock up on heavy cream; it takes about 1 to 2 cups of it when making most ice creams. • Ice cream that use eggs will be creamier. Eggs are magic. • The secret ingredient to getting ice cream smooth and not frozen is... alcohol (that matches your flavor); you'll learn this in 'The Perfect Scoop'. • Store ice cream in the freezer for at least 24-36 hours before eating your first scoop; it will be that much creamier. — THE MATH — Over my 100 batches over ten years, the price I paid for this machine adds about $1 to every 1.5 quart batch. So if raw ingredients cost me $4-5 (milk, eggs, flavor, cream). I am paying about $5-6 per 1.5 quarts. 1.5 quarts equals three pints. A pint of ice cream is $4-6 each. So compare $5-6 to $12-18 for three pints of ice cream and suddenly it's a great deal, especially if you eat ice cream every other day! — SUMMARY — If you love making ice cream and can afford an ice cream maker with a compressor, or if you're a budding dessert chef in training trying out new flavors, then get this. You won't have to wait to pre-freeze any tubs (but you will have to pre-chill some ice cream mixes—which can't be helped), and you can make many tubs of ice cream at any time. Nothing tastes better than knowing your homemade ice cream is made from ingredients of your choosing, and that it's tastier than most of the store-bought stuff. Recommended. *** 10-YEAR UPDATE *** It’s now been ten years since I’ve owned this. I’m updating this review as I’m currently still making ice cream today. Two batches this week. The ice cream maker still works. I make about 2-4 batches a month depending on if it’s cheaper to buy ice cream or to make a custom flavor we’re craving. The current math in 2026 is as follows: the standard custard base is $1.50 for six eggs, $3.00 for 2-cups of heavy cream, 25¢ for 1-cup milk, 50¢ for sugar. Then, it’s $1-2 for whatever your favoring component will be. This comes out to about $7-ish per 1.5 quart (three pints) of ice cream. This price is in line with our favorite brand, Tillamook. If you pay for three separate pints instead, making your own is definitely cheaper. I still think I made the right choice as I love making ice cream whenever I want. Hopefully this lasts another ten years!

Una palabra ¡Excelente!

It was getting difficult to find any good quality ice cream in the supermarket, without all the unhealthy ingredients. This machine was the solution, It was exactly what we needed, easy to use & clean. A cycle is done in about 40mins and ready to eat for soft serve or ready for the freezer(for hard ice cream) Easy to clean - removable bucket, I couldn’t imagine not having that. Not terribly noisy for a compressor machine. A tad louder than a fridge but that was expected. I can still watch TV with it running behind me in the kitchen. Note: it developed an annoying squeak, after 2 uses. But I put a little coconut oil on the underside of the bucket, in and around the groove where the silver turning gear meets the white plastic housing and it stopped immediately. ( See picture) I’ve used it 10+ times since and it never came back. Hopefully this helps someone else. We eat mostly hard ice cream, so we found it’s best to run the machine till the ice cream touches the lid and stick it into a quart container, and Freezer overnight. We tend to use the gelato paddle more than the ice cream paddle. The ice cream paddle seems to out too much air into the mix. Holds about 3 to 4 cups- of base recipe mix. We also use it for slushies!