Whynter ICR-300SS 0.5-Quart Stainless Steel Rolled Ice Cream Maker With Compressor

Title:This ice cream maker works wonderfully! I made three different flavors on the same day, and the ice cream turned out delicious. I used only almond milk and fruit, and the quality was truly impressive. I’m very pleased with this product – it’s easy to use, efficient, and delivers excellent results. Highly recommended!

The Whynter ICM-220SSY 2-quart Ice Cream & Yogart machine is simply the best machine I have ever used. The Whynter machine performs well and adds the perfect aeration in you Ice Cream for softness and making it freezer ready for perfect storage. It has a simple to read illuminated menu screen that automatically sets the time required for making the smoothest and perfectly frozen natural homemade desserts both ready to eat or ready to place in your favorite ice cream containers to place in the freezer for later consumption. The machine allows you to add additional time (max 60 minutes) or to subtract time while operating. I made a full 2 quarts of Strawberry Ice Cream (as pictured) in less than 60 minutes. It comes with a amazing selection of recipes booklet along with its separate user manual. If you want additional recipes, you can additionally either purchase Ben & Jerry's Ice Cream book which I purchased (also sold separately here on Amazon) or easily invent your own tasty recipes. This machine also makes for simple cleanup of its 3 removable parts (freezing chamber with convenient handle, churning blade and hatched lid) afterwards as well. Just make your favorite ingredients, pour it into the chamber with the blade in place, choose what your making and press start. It does the rest of the work for you! The chilling compressor is impressively quite as well. There is also a large selection of reusable dishwasher safe Ice Cream containers for you to choose from here on Amazon as well! I highly recommend this machine if your serious about making your own favorite Homemade frozen desserts. I'm giving this incredible automatic Ice Cream/Yogart machine a full 5 stars.

How to make excellent ice cream in an hour! My sister also has one of their ice cream makers, which is how I found out about them-she made their rich and creamy vanilla, and I’m not even a vanilla fan!. You can also make sorbets. But I have made butter pecan, cinnamon, and the deliciously rich vanilla so far! Simple to use and easy to clean.

Produces a product with a texture and consistency that is as high-quality as anything you can purchase, but the best part is you put in exactly what you want (follow a few recipes before your riff).Machine clean up is easy. Removal from the tub can be messy, so you will do it as soon as you remove your frozen product. The machine performs fairly quietly. It starts to get louder when your batch is nearly complete.This piece of kitchen equipment does the job the way it is supposed to and it is very easy to operate.Some tips: purchase some freezer containers for your amazing batches of frozen treats.Also. consider the parking place for this item before you unpack it: you need generous counter space and proximity to an electric outlet.Because this is a compressor instead of a cannister-type, you only need the downtime of cleanup of the tub in between batches. You can prepare all the ingredients for a second batch while the first one is churning!We got this model because it has a yoghurt making option. If we make our own we will update the review.Wish I did my research and purchased this item sooner!

The media could not be loaded. Over the years, I've used several different kinds of ice cream makers - sometimes hand-cranked, some with an electric churning paddle - but they've all had either buckets that needed to be filled with ice and rock salt, or a container that needed to sit in the freezer at least overnight to prepare to make ice cream. This Whynter machine is the first I've had that is entirely self-contained. Thanks to the built-in refrigeration unit, making ice cream is a snap. Just prepare your recipe, pour the mixed ingredients into the churn, and press the "start" button. Within an hour, your ice cream is ready to go - either enjoy the soft-serve texture as it comes out of the churn, or pack it into a container and let it sit for a few hours to harden up a bit. Cleanup is a snap - the churn, paddle, and lid all are removeable for easy clean up.The instruction manual is basic but simple (the machine is not hard at all to operate) and it also comes with a booklet of basic ice cream recipes. It really is foolproof and just about any ice cream recipe you have can be made in it. The control panel uses words and icons to tell you what is going on in there and many of the settings can be adjusted to tweak your procedure.It's great fun and takes a TON of the work out of making homemade ice cream. If you're a member of the extremely niche market of people who make their own frozen dairy concoctions, this is the machine to buy.A few observations:The machine comes in a really big box. I was afraid I might not have a place for it in the kitchen. Opening it revealed a foam inner liner and ANOTHER box, the actual box the ice cream freezer comes in. When you finally get the machine unpacked and settled where you want it, I recommend you allow it to stand without starting it up for at least 24 hours. That box might be sitting on your porch right-side-up, but you don't know that it rolled up to you on the truck that way. Letting the unit sit undisturbed will ensure that the compressor won't be damaged when you start your first freeze cycle.Scale your recipes down so that you are using a maximum of five cups of ingredients. Ice cream expands as it's churned, and I've found that if you use too much the ice cream will try to creep over the edge of the churn.The default settings on the control panel have been perfect for my first few batches of ice cream, but as I get more experience playing with the Whynter, I'll probably do more fiddling around with them.It is better to add your "mix ins" when the ice cream is still somewhat soft and removed from the churn and being packed into a container. The churn is very inefficient when adding things like chocolate chips, and too efficient for adding swirls of, for example, butterscotch.