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

I contemplated buying this machine for a decade. Now having finally bought it, I made two ice creams in the first weekend. It's so much easier and more convenient than either the freezer bowl style makers or a maker that uses ice and salt. It's not *faster,* note - to get the best texture you do still have to chill your mix, although I got away with a few hours rather than overnight, and you still have to chill the ice cream after making it to have it more solid than a soft-serve texture, but with those caveats in mind I made sorbet in just under 30 minutes, and ice cream (with a mix-in) in just over 30 minutes, both with great texture and none of the mess of ice and salt, and without having to wait a full day in between to freeze a bulky bowl. Glad I finally took the plunge!

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!

Produces ice cream with a texture and consistency that is as high-quality as anything you would purchase, but the best part is you make the flavors that you want! I have made vanilla, chocolate, salted carmel, cherry vanilla with chopped up cherries, butter pecan and more.Clean up is so easy, remove bowl from machine, using a soft spatula remove the soft ice cream. If you want a firmer version simply place your tub of soft ice cream in the freezer, 30 to 60 minutes.The ice cream machine performs fairly quietly. It seems to get louder when your batch is nearly complete.This Whynter 2.1 quart IceCream maker does the job the way it is supposed to and it is so very easy to operate.

The media could not be loaded. Works 95% as intended. Had an issue with spillage when preparing close to the maximum amount. Also had a problem with the bowl freezing into the chill hopper making it difficult to remove the bowl lining.I recommend buying a few or at least one more of the bowl and paddle if you plan on making batches.Easy enough to clean. My top stainless steel came with a scratch in it. It is only a cosmetic issue. I’m using this for an ice cream start up I created and looks serve little function for me.I also recommend chilling your base or liquid to refrigerated temperature before using the machine to land perfectly made ice cream if you don’t you will have to run a secondary cycle and guess or stand buy until it is ready or the blade fail safe ticks. The bowl will stay cold for awhile after finishing so being away for a little over an hour won’t cause a catastrophic melt.Also a decent recipe book with some nice sauces to make as toppings and other just generally helpful tips.

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.

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.