GreenLife1.5QT Electric Ice Cream, Frozen Yogurt and Sorbet Maker with Mixing Paddle, Dishwasher Safe Parts, Easy one Switch, BPA-Free, Pink

This works to make frozen custard which is my favorite and it is so hard to find on the West coast. So we got this to make frozen custard. I have not yet tried it for sorbet or frozen yogurt or even for regular ice cream, but it does work for custard. Something’s to keep in mind:1) the custard should be prepared 24 hours in advances and cooled2) the bowl should be in the bottom of a deep chest freezer, or the coldest part of a regular one for 24 hours or more. This is really important. We used the bowl once after it had been towards the top of the deep chest freezer and it just didn’t work. But each time it has been towards the bottom it worked.3) the machine is only suppose to churn for 30 min, for me it takes the entire 30 min and still will need more freezing time (1-2 hours) I put it in Tupperware and put it in the freezer.For custard I use 6 egg yolks, 1 cup of milk, 2 cups of heavy cream, 1/2 cup of sugar, 4tbsp corn syrup, 1/4 tsp salt, 1/2 cocoa powder(for chocolate) or substitute with 1/4 cup vanilla sugar for vanilla. I warn they mixture(not boil) until it coats the back of a spoon. Than add 1 tsp of vanilla extract and stir. I refrigerate this mixture for 24 hours and then pour into the ice cream maker. My pictures above are of a dark chocolate custard and the right is a regular chocolate custard.When it is done churning I always have the sides and bottom with much more stuff texture than the middle. So I freeze the middle and we “lick” the bowl.My kids really enjoy making this ice cream together. They like the flavors and love watching it mix. It is very easy to take apart, clean and put back together.I talked to the customer service of the manufacturer(Jan 2023) they said if I call back in a month they might be able to sell an extra bowl which would be super nice so that I could make two different flavors back to back. They said they are aware that there is a need for the sale of extra bowls and they are working on it. Hopefully they sell that soon.Enjoy and I hope this review helps.

I haven't had much use of it but over this past Christmas I used it and now every holiday I'm asked to make Sea Salt Ice Cream for everyone. Now I wish I had a bigger one. As long as you follow the directions and freeze it 24 hours before your next use and as your mixing the ingredients together let it sit in the case and as you pour in the mixture you get a surprisingly good consistency of the mixture. Easy to clean, stays nice and chilly and a recipe below for everyone to try.Uncle Zack's Famous Sea Salt Ice Cream Recipe:ingredients:2 cups heavy cream1 cup whole milk3/4 cup granulated sugar (Stevia is a great replacement if on a diet)1 tablespoon pure vanilla extract1/4 teaspoon sea salt.Food coloring for the Sky Blue Color (Optional)Begin by whisking the heavy cream, milk, sugar, and vanilla extract in a large mixing bowl until well combined. Next, add the sea salt and whisk until fully integrated.Pour the mixture into an ice cream maker and churn for approximately 20-25 minutes or until the desired consistency is reached. Once the churn is complete, transfer the ice cream to a sealable container and freeze for one hour before serving.

I have had to drop from my prior 5 star rating to a 1 star. It worked great a couple of times, but all later attempts have had the cream begin freezing on the sides of the barrel within only a couple of minutes, causing the revolving agitator to stick to the barrel resulting in the plastic top jumping out of its grooves and cracking. Initially I ascribed it to perhaps not pouring the liquid in smoothly or quickly enough. I glued the cracks and tried again. Yet despite multiple attempts it now happens every time. This is perhaps because of my prior advice of using a metal knife and spoon to scrape the inside of the barrel where a hard rind of cream has formed. I will keep the original review below. Did the knife cause micro-scaring of the metal barrel allowing the freezing to occur prematurely? I don't know. But I do know that in case that is the cause of the demise of my now usely machine, err of the side of caution and DON'T use a metal utensil to scrape the frozen interior. Or just try a different brand. ORIGINAL REVIEW: Though you can eat right out of the ice cream maker, if you don't intend to eat all of it right then, transfer the portion you are saving for later into a pre-chilled container. This prevents a thick "rind" from forming on the sides and bottom. If the rinds do form, they can be "wedged" loose by inserting a knife between the metal and the ice cream and pushing down; but it will be frozen hard, not creamy. After doing so, you can put the ice cream maker barrel back in the freezer to store it without washing. Hey, it's frozen; no spoilage! Just make sure to also clean the edges of the agitator so it doesn't end up being a bit too wide to rotate freely the next time one enters the wonderful world of (additive-free) pure ice cream. (I use liquid monkfruit and liquid allulose as plant-based natural sweeteners; tastes great.)

Pros: fast delivery, great packaging, simple instructions and recipes included.Cons: the clear plastic top isn't the most secure set up I have seen, just a tiny button bump sliding into a shallow groove.Also, this is very loud, it is running in the next room with a tv on and I still feel like I'm right next to it. As the cream condenses the noise does go down, but as a liquid it is very loud.For the price it seems decent, I bought it to entertain the kiddos when they come for the summer. I'm sure they will have fun with it.