I have just acquired a Cuisinart Ice Cream Maker. Does anyone have advice or recipes besides what’s in the documentation? Thanks.

I have a Cuisinart ice cream maker. The ice cream and sorbet from my last couple of batches have been freezing and sticking to the side of my freezer bowl before the 25 mins of churning are up. It leaves a layer stuck to the side...

If Cuisinart isn’t able to help you find a local seller — then perhaps you can just bite the bullet — grab a 20% off coupon for LNT or BBB and buy an entire 2nd ice cream maker — it’s not that much...

I’ve seen good reviews of the cheaper Cuisinart ice cream maker, but what about their Supreme Ice Cream Maker? It’s the model with the built-in compressor, so you don’t have to freeze the bowl for hours...

's it. I’m happy with it. There were some postings a while ago about a different inexpensive ice cream maker (not cuisinart) available on amazon that the board seemed to prefer... I can’t remember the brand now,...

I’ve got a $50 gift certificate for Williams-Sonoma. And the Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt & Sorbet Maker is $49.95 so... I don’t eat a lot of ice cream and don’t even like it...

hi i’ve had the Cuisinart automatic ice cream maker for a while. when i first used it, it worked ok. the ice cream wasn’t as thick as i’d like it, but it did churn it. i know the ingredients have to go over that...

I have a Cuisinart ice cream maker and just used it as recently as yesterday. It may be the same one. Does yours have bowls that you put in the freezer, or is it contained?

I’ve made one batch of ice cream, washed out the canister and put it back in the freezer. It’s cold but not frozen. How long do I need to leave it in there before I can use it to make the next batch of ice cream?

Packed with nut flavor.

Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.

Tequila, canela, and milk chocolate share the spotlight in this custardy combination.

A silky base with a pleasant, peppery punch.

Top this drink with a paper umbrella and you’ll be transported on an instant vacation.

Maple syrup is great for breakfast but better in a creamy dessert.