KUMIO Ice Cream Maker with Compressor, No Pre-Freezing, 4 Modes Ice Cream Maker Machine with LCD Display, Timer (1.25 Quart)

Before I go further I want to give you a recipe for delicious peach ice cream that is super easy and quick, and, if you will indulge me, a bit of reminiscence.Five minute prep time.You need 3 ingredients, maybe 4.1. Canned sliced cling peaches. Mine were in "lite" syrup, I don't think it matters. Some kind of syrup.2. Heavy cream, about a cup.3. Vanilla extract. We used Great Value, which, to me, tastes better than McCormick.4. Some sort of sweetener. We used Toriani sugar free Peach because that was what was on hand. If your peaches were in heavy sweet syrup, you probably don't need another sweetener.Steps:1. Drain the peaches, reserve the syrup. Fill the churn about 1/4 full of sliced peaches in whatever syrup sticks to them. The reserved syrup will be used to top the ice cream when it is served. If you have leftover peaches they can top the ice cream as well.2. Add 1 teaspoon (more, less or none, to taste) Vanilla.3. Put in the syrup, probably enough to sweeten two cups of coffee. If you use granulated sugar you may need to make simple syrup. You want to be sure that the sugar is dissolved. Maybe heat the peaches...or leave the sugar out, use peaches in heavy syrup.4. Add heavy cream until the inner churn is 1/2 full. Do not overfill. You want close to equal parts of peaches and cream.5. Assemble and start the machine. Let it mix for a couple minutes and then taste and adjust. We needed no adjustments.No ice, no salt. Stop the machine when the ice cream is the consistency of firm soft serve, about 35-45 minutes. Turn it out into a prechilled bowl and let it harden in the freezer. If yours takes longer, great. I never needed to let the machine run the full hour.Making ice cream in this gadget can be that simple. Five minutes to assemble the ingredients, and 45 minutes to an hour later you have ice cream. If you want hard ice cream, you want to put it in the freezer for a while.The recipes in the book that is supplied with the machine are too big for the small machine, they seem to want to fill the reservoir twice. Beware. We made vanilla (mixed milk and cream), pistachio (unsalted pistachios crushed up added to vanilla, with a couple drops of green food coloring for old times sake) that was better than any commercial pistachio, simply because every bite of ice cream had enough nuts in it to give it tons of pistachio flavor.The inner aluminum churn transfers the cold from the outer churn really well, because it fits well, don't dent it or assemble it wet. You can overchurn, so once the contents are solid, stop the gadget, pull out the beater, and use the plastic scraper to get the frozen ice cream off the walls.My grandmother used to give me peach ice cream when I was a kid, yellow food color and artificial flavor, tasted like sweetened chemicals. Truly horrid. Then, about 30 years ago I made homemade peach, frozen peaches, cream and eggs, and it was one of the best ice creams I had ever eaten, but, ice, rock salt, and churning forever.I expected it to be horrid, peach after all, but was persuaded to try it. I'm glad I did.My memory of that peach made me consider getting another churn. I wanted good peach ice cream! Then I saw this gadget, no ice, minimal mess, fresh ice cream for one or two people. I have a countertop icemaker that I believe uses the same refrigerant, so I expected it to freeze well. It does.Don't put any parts except for the all plastic bits in the dishwasher. The lid has an electric motor in it, so I would not dunk it. You do not want to dent or corrode the inner churn, and dishwasher detergent eats the coatings off aluminum. Hand wash it in mild detergent, rinse and dry well.I want to try raspberry frozen yogurt, with whole milk Greek style yogurt and fresh raspberries. There are a ton of other recipes, coffee ice cream with actual coffee, green tea ice cream, and this machine makes all that possible. Just a cup of mix to try a recipe won't be too small for this gadget. If it is screwed up, it is just a cup of cream.It makes Ben & Jerry's sized portions. A couple big scoops for two people and the ice cream is gone...but the good news is that you cam make more.The downside is that it won't make ice cream for six ice cream lovers in one run. The upside is that you can make two or three different flavors without that much work.I am surprisingly enthusiastic about this machine.

We bought the smaller sized churn. A simple recipe of cream, milk, vanilla, sugar and a pinch of salt makes the best ice cream. I have even made coffee ice cream by adding 4 heaping teaspoons of instant coffee to the vanilla mix. It makes really nice sized portions for 2 people with an extra serving if you use a smaller dish. It remains soft like DQ ice cream and so far, we are well pleased. It takes us about an hour in this heat to make a tub, so I usually get an extra batch in the freezer every couple of days to keep it on hand.

The media could not be loaded. My family loves ice cream, which keeps getting more expensive, so I decided to just look at ice cream machines out of curiosity.The idea of being able to control the ingredients used, as well as make more healthy and lower calorie ice cream from time to time, appealed to me.I also love the idea of making my own ice cream blends.I saw this ice cream maker, and the built in compressor really appealed to me since you can make ice cream on the fly.I have literally made ice cream every single day over the last 2 weeks.Not only is it incredibly easy to make, but clean up takes 2 minutes.The first "ice cream" I made, consisted of nothing more than unsweetened almond milk, vanilla and agave nectar. I figured that if that tasted good, it could only get better from there. I just dumped all three ingredients in and powered it on. Nothing else but waiting about 35 minutes.When it was done, I tasted it and actually enjoyed it. At that point, it was game on.First, let me share the easiest vanilla ice cream there is that tastes very good. With this, you can add all sorts of ingredients to fancy it up.Into the freezing bowl (chamber), pour in:7 oz (half a can) fat free sweetened condensed milk4 cups fat free half and half2 table spoons vanillaTurn it on to run an hour. It may be ready after 50 minutes.It won't look like that much when you dump it in, but as it freezes and the air gets mixed it, it will be a full chamber. If you put in too much, it will overflow. My recipe above yields the most it can handle in one batch.Pro tip: put the bowls you will be serving it in into your freezer before starting the ice cream. The ice cream is still a bit soft when done, and the frozen bowls keeps it from melting as fast.I also have a frozen storage bowl ready if I know it won't all get eaten or if I want to make it for later. An all dairy mixture freezes very well and remains smooth and scoupable after sitting in your freezer even over night.I do things like throwing in mini chocolate chips, almond pieces, and all sorts of other goodies.If you make an ice cream out of almond or oat milk, you can't put leftovers in the freezer or premake it and put it in the freezer. They will essentially turn into ice and aren't capable of being served. They must be eaten immediately, and pre freezing serving bowls is required. Even my teenage son enjoys the almond milk ice cream.I've used combinations of milk and almond milk as well. The more dairy, the smoother the consistency.The only time I didn't just dump in the ingredients is when my wife requested chocolate almond butter ice cream using almond milk. I had to put that in a blender first to get the almond butter mixed in properly. I used Nestlé Quik powdered chocolate mix and pure maple syrup to sweeten it. She loved it.I have some more complicated recipes involving eggs and heat, but the recipe above is so dang good that I haven't been motivated for something even more tasty.I do plan on making a pina colada in it sometime in the next couple of weeks. I'll come back and add my results to this review afterwards.The really big question is the durability of the machine. It seems well made, but only time will tell. If it lasts three years, I'll immediately buy another, no questions asked.If it goes out before that, I'll post an update.In the photo is the ingredients and finished vanilla ice cream with mint chocolate pieces I made a couple hours ago which I had leftovers.

Ice cream maker works perfect I’m a little concerned on the mixer seem not centered maybe that’s how it is to work time will tell but we’re made a bunch of ice cream quickly and will recommend this product

I chose this one over a ninja and I’m so happy I did. I wasn’t a fan of the idea of pre freezing, so being able to just throw the ingredients in and have ice cream in 40 minutes is so so so nice. I haven’t had any problems yet. I’ve added add ins like candy or fruit and they mix together perfectly.We love this machine, it is one of my most used kitchen appliances rn, my husband is constantly asking me to make banana ice cream 😂 the one we have makes 1.2 quarts and it is perfect for our family of 3, we even end up with some to stick in the freezer for another day.It’s super easy to put together and take apart, it’s just the 3 pieces, and easy to clean. It’s not too heavy for me which is nice. It’s definitely worth the money. It’s also pretty quiet for what it’s doing. My kids sleep through it no problem.