Best tool for removing icecream? We just got this machine 2 days ago, made our first batch (just the basic chocolate in the booklet, waiting for a recipe book to arrive) and we're loving it so far. I was wondering if anyone had a type of spoon/spatula/etc they found that worked great to get the icecream out of the machine? Least frozen was easy to scoop out but the edges were pretty solid and it was difficult to scrape it out (I transfered the icecream we made into another bowl to put in the freezer). Needs to be silicone or plastic as to not scratch the inside of the mixing bowl, but strong enough to scrape out frozen icecream.... I'm clueless!Thanks Best tool for removing icecream? We just got this machine 2 days ago, made our first batch (just the basic chocolate in the booklet, waiting for a recipe book to arrive) and we're loving it so... » Read More Best tool for removing icecream? We just got this machine 2 days ago, made our first batch (just the basic chocolate in the booklet, waiting for a recipe book to arrive) and we're loving it so far. I was wondering if anyone had a type of spoon/spatula/etc they found that worked great to get the icecream out of the machine? Least frozen was easy to scoop out but the edges were pretty solid and it was difficult to scrape it out (I transfered the icecream we made into another bowl to put in the freezer). Needs to be silicone or plastic as to not scratch the inside of the mixing bowl, but strong enough to scrape out frozen icecream.... I'm clueless!Thanks « Show Less
639519
I would highly reccomend the Cuisinart plastic spatula - part number is DLC-650. It came with the ICE-45, but not the ICE-20 or ICE-30.
639520
I have a VERY good rubber scraper...it's just a spatula but is nice and stiff with a tad of "give" to it. I find it "impossible" to get EVERYTHING out of the freezing bowl but put 97% of what I make into the freezer and have to suffer and sit and scrape out the rest and eat it....it's a dirty job but someone's got to do it! But really...just find the right scraper and do the best job you can...you should be able to get most of it out. Happy churning!
639521
We find the Pampered Chef Nylon Pan scrapers work best for that frozen hard solid icecream right next to the metal container. First time I used a metal spoon and scratched (tho did not damage) the bowl. After that I tried the rubber scraper we have but it isn't hard enough. The Pampered Chef work perfect. You can find them on Amazon, put B001BX017W in the search up top. They fit in your hand nice and look like this http://www.viewpoints.com/images/review/2007/356/17/1198367833-35364_full.jpg
694066
Hi, I made my first batch of ice cream today and it was fabulous. My recipe called for 1 cup milk, and I used 3/4 cup of lactaid fat free milk and 1/4 cup of light cream. I also used some heavy cream, fresh strawberries and sweet n low (I'm not lactose intolerant, just avoid sugar). It was great, very creamy and easy to scoop, not at all runny.
2074425
thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank you for the reply.mary mmount@windstream.net thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank... » Read More thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank you for the reply.mary mmount@windstream.net « Show Less
905488
Hi Marie, I have not used it for this purpose however if you have a refrigerated icecream machine (as I have-Cuisinart Brand) I would not hesitate to give it a go. The icecream should not leak out after being properly churned. I would make the custard variety mix. Although this is more work it gives a beautiful result and probably not 'leak' as much as a basic mix. Good luck, Aussiechick
1367524
I have used it for years and love it. Sorry to hear you are snowed in. Cheesecake sounds good about now here as well :).
1888042
The same thing happened to me. The ice cream mix must also be very cold. I always make custard which is cooked. It takes several hours to cool sufficiently - overnite is best. I love this machine but it is not a spur of the moment dessert. Hope this helps.
1194997
Hi Carol. The blades on one of the attachments is metal and very sharp/the others are plastic. The ice crusher, smoothie one you use the metal one. But it is just like a knife, be careful how you handle it in the dishwasher, etc. Also, something I keep messing up on: Put the attachment in FIRST before your food... It might be common sense to most but I had a previous one that didn't allow removal pieces.
1187994
I also discovered the base comes apart when I got water in it after cleaning. I am also curious to know if freezing water inside will help ice cream solidify a little more quickly. I don't see the harm in trying it, so if I do get around to trying it, I will do my best to post a response about it.
2015313
I think the secret to good ice cream with this machine might be to start out with a good, thick custard. I just made the vanilla bean "premium ice cream" (page 8 in the cusinart instructions/recipe book) and it came out great-I substituted 1/2 and 1/2 for the heavy cream and milk (cheaper that way) and used 1 tsp of vanilla instead of vanilla bean. Other than that-I followed the instructions exactly. After 30 minutes in the machine-it came out somewhere between soft and hardserve-so I am letting it firm up in the freezer. Tastes delicious (I ate about 1 cup before I put it away).
2118601
Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other... » Read More Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps « Show Less
1996815
I have pureed and frozen both and found that both can pop out easily. However, I found when I use less water in the puree process prior to freezing, the frozen puree doesn't become as solid and is stickier and then I have a harder time removing them from the tray. Ultimately though, silicon is the easiest and if I happen to use not enough water (assuming that I'm going to add some in the steaming/thawing process) and it's very sticky putty consistency, I just take a spoon (or my clean fingers) and scoop it out, something I can't do with any other container.
1969935
The machine's main compartment is like a freezer pack... you put it in the freezer and it freezes. You put the ice cream mixture in, it churns and chills and becomes "icy" as it churns over about 20 minutes. Then you place it in the freezer (in it's final container not the machine) and you have ice cream. Timing all depends on your recipe and how dense you like your ice cream. I tend to let mine sit over night because I like a very solid dense ice cream. This machine is fantastic and one of the higher quality ones for the nice price! I am friends with the righter of an ice cream cook book and even she swears by it. There is NO easy "home owner" does it all in one ice cream maker. They all require several steps and freezing. Hope this helps
639099
you freeze the insert before hand & it will make the ice cream in 30 min or so, then I transfer to a container with a top this doesn't have one so if you have leftover you have to put it in something else but I love mine it's easy & quick & the chocolate that comes in the little book that requires no cooking in yummy!!!..........but no it makes on the counter, it has to be plugged in
924484
Yes. I've made a lot of different frozen yogurt recipes in mine. It is so easy and quick. Just be sure to use yogurt that isn't really thick to begin with or the blade won't turn and it won't freeze. Regarding Splenda or Stevia, I haven't tried that yet, but I don't see why it wouldn't work just fine. In fact, that is a good idea and I'm going to try it soon.
1135889
The website for the ice cream maker has some recipes (www.nostalgicelectrics.com). I used the chocolate ice cream recipe. It was delicious!
1469015
Say friend, the problem is the freezer temperature is not low enough. You need at least 0 Deg. for the bowl to freeze up. We had the same sad faces when we first tried. Used a good thermometer and adjusted freezer temp. until 0 Deg. was reached. Might take about 24 hours to get it adjusted, but it is worth the effort. If results are not as stiff as you like, put ice cream in another container and return to freezer to make ice cream harder. Machine does make soft ice cream. We use small covered bowls. Hope this information helps. It is a good machine.
1059117
There is a tool that you can use to get the blade out, it came w/the machine. I find I still have to search for the blade which tears the bread up. The instructions mention to grease the blade before putting it on the post. I DON'T do this. That way the blade will stay on the post when I tip the bread out of the pan. It is easy to remove the blade from the post after soaking in soap and water. If it still doesn't come off the post, you can twist the blade off by holding the blade and twisting it opposite directions with the silver thing on the outside of the pan on the bottom. Hope this helps. There is a tool that you can use to get the blade out, it came w/the machine. I find I still have to search for the blade which tears the bread up. The instructions mention to grease the blade before putting it on the post. I DON'T do this. That way the blade will stay on the post when I tip the bread out of the pan. It is easy to remove the blade from the post after soaking in soap and water. If it still doesn't come off the post, you can twist the blade off by holding the blade and twisting it opposite directions with the silver thing on the outside of the pan on the bottom. Hope this helps.