Whynter Ice Cream Maker Machine Automatic 1.28 Qt Upright with Built-In Compressor, LCD Digital Display & Timer, No Pre-Freezing, ICM-128BPS, Black/Pink

It was time to replace our old and venerable Cuisinart freezer bowl ice cream maker after 25+ years. I decided to look at upright ice-cream makers with a built-in compressor. Most reviews named Whynter as one of the best ice cream makers. I chose this one, because it's an upright with a small footprint, and the 1.26 quart since there are only 2 of us.After allowing the machine to sit on the counter for 2 hours, per instructions, I made my first batch of ice cream. Knowing that it was out for delivery, I had my mixture done and chilling in the refrigerator. Needless to say, it came out perfect.The machine starts at a default of 60 minutes, so I set my phone cooking timer for 60 minutes. It had already stopped and the ice-cream was so frozen, I couldn't get the paddle out easily. I didn't want to force it, so I got out what I could and by that time, the paddle came out.I've learned that the freezer stops churning at round 30-40 minutes, using the recipe that I use. I set my cooking timer app for 30 minutes, and if it's stopped, I get the ice-cream out and into storage; if not, I let it continue to churn for another 10 minutes.I've made 3 loads, one right after another. Yes, the ingredient cannister will freeze to the inside of the machine. It's because there's frost on the outside from the previous load and air humidity. Simply empty the ice-cream into your freezer container, then add a cup of hot water to the can; it'll let loose immediately.You can prevent this from happening by spraying a small amount of any cooking spray to a cloth or paper towel, then rub it on the OUTSIDE of the ingredient holder, sides and bottom, which will prevent it from sticking.I prefer to make old-fashioned ice cream or gelato, but both require a cooked "custard" base with egg yolks. With the astronomical price of eggs, I've found a couple of ways to circumvent the eggs without compromising flavor or texture."American" modern ice-cream simply calls for a 2 to 1 ratio of milk to cream, plus sugar, and vanilla. There's nothing wrong with this. We prefer the richer texture and taste of the old-fashioned variety. I've found 3 solutions:1. Sicilian gelato. This uses cornstarch instead of egg yolks in the custard base. It also uses a 1 to 1 ratio of cream to milk. You can find a recipe easily on the internet. Like the old-fashioned recipes, this requires cooking, then cooling completely in the refrigerator prior to mixing with cream and freezing. I've found another way of creating an old-fashioned flavor without cooking.2. I use one 3.4 ounce package of instant vanilla pudding with 4 cups of milk, which makes a thickened base of the right consistency. I mix it with 2 cups of cream. I reduce the sugar and add vanilla for our taste. You can use sugar free pudding mix with a sugar alternative for people who don't like or can't eat sugar. It comes out like old-fashioned ice cream without tasting like pudding.I know many of you may not like all of the ingredients in instant pudding. Frankly, neither do I. I make my own vanilla extract, so I prefer an alternative to the pudding, so I came up with a third alternative.3. I use .75 ounce (21g) of an instant (no cook) modified food starch, in place of the pudding mix. I have a biochemistry degree. Modified food starch is simply food starch that's heated and pressed, which changes its structure, allowing it to thicken liquids without heating.The Whynter ice-cream maker makes beautiful ice cream without ice crystals. It freezes the mix more solidly than a maker that uses containers that require pre-freezing. I already have a yogurt maker, so I look forward to making frozen yogurt. We're also going to make frozen drinks. I've made homemade butter with my mixer. That's on the bucket list too.

This has so far been a really great machine. It's so easy to use and the ice cream is delightful! The texture is so smooth. It doesn't take up too much space and I personally think it's easy to transfer so it doesn't sit on our counter all the time. We have it in our pantry and bring it out when we want to make ice cream. If you're indecisive, like me, just do it! Wait no longer and buy this ice cream machine!I also called the company directly with some questions and they were so helpful. I didn't have to wait long on the line nor were they rushing my questions. I appreciated the customer service they provided.The only thing I wish were different is the paddle. I wish it were stainless steel, but it works and has been holding up fine otherwise. (:

Out of the box first recipe: 2 cup heavy cream 1 cup half and half. 5 egg yolks 1.5 tbs vanilla, 0.5 TBS almond extract. (Strain the custard) Brown sugar and honey to taste with three modest handfuls of sliced toasted almonds.Cooked the custard for about 5 minutes just under 200 degrees.(Lifted the pot to stay short of a boil.) Worked a blend of honey and brown sugar to sweeten to taste.30 minutes in the machine and an hour in a pre-chilled dish resulted in an excellent ice cream. (Chilled the dish while making the base and churning)Took the base from 95 to minus 12 in 15 minutes. Excellent result on the first batch. Great texture and consistency. That's the first experience.

I am beyond thrilled with this machine! For many years I used a machine that required me to freeze the bucket for 24 hours before making ice cream and while that was ok it didn’t get used very often because it didn’t suit our need for different types of ice cream. I was hesitant to take the plunge in this one due to the price but after many expensive grocery store disappointments I decided it was worth a risk! With this machine, I am able to make a batch in 1 hour and immediately move on to the next batch. I’ve made a “normal” ice cream for my husband, a sugar free one for me, and dairy free for my kids. They all turned out very creamy as bd do delicious!!! The 2.1 qt unit makes enough so that I can freeze for later as well. I bought 2 containers to freeze the leftovers and it’s clear I need to buy a couple of more! Love being able to make my own ice cream on a whim! If you’re on the fence about this machine, go ahead and take the plunge. You won’t be sorry!