Whynter 1.28 Qt. Upright Automatic Ice Cream Maker Machine with Built-in Comp...

I’ve had a few ice cream makers over the years, and this one has been hands-down the best. The built-in compressor is the real winner for me — no pre-freezing bowls, no planning ahead. We can make a batch whenever we feel like it, and it turns out great every time. For the price, the quality is honestly impressive. It makes a big enough batch for the whole family, and everything comes out smooth and consistent. On top of that, it’s extremely easy to use. The controls are simple, cleanup isn’t a hassle, and the whole process just works the way you hope it will. If you want something reliable, convenient, and capable of making really good ice cream at home, this is a great choice.

This ice cream maker is top notch! It's very easy to use, plug it in, add the ingredients and press go. My favorite feature aside from the delicious ice cream, is how easy it is to clean. There are only three main pieces that need to be hand washed. I researched a lot of ice cream makers and definitely chose the right one for our family.

I've had mine for a couple of weeks too, and I think it's fantastic. A couple of things- -- I know it shows in the manual that the mixture should not go above these things on each side of the churner, BUT I found it better be a half inch BELOW that. It still gets on the underside of the plastic cover as it churns, but then at least it keeps the mix a bit lower and stops any chance of overflowing the bowl. I actually think it wouldn't matter anyway as the bowl seems to sit in a pretty tightly gasketed ring, so maybe I'm being overly cautious. Either way, I'm still quite happy to get 2 Qts (4 pints) of really good ice cream instead of the 2.5 Qts it claims to make. To get the most actual ice cream out of it, add any mix-ins (choco chips, nuts etc) into it AFTER it has finished freeze churning. When it's done churning, it is soft serve consistency... so I turn it out into a big bowl, THEN I mix in the mix ins (gently so as not to incorporate a lot of ice crystal forming air into it). Then I pack it in pint containers tightly, (using the handy plastic flat spatula thing that came with the machine), cover with a circle of parchment paper against the top of the ice cream, and put them all away in the freezer at least overnight. --- If your ingredients are cold (should not be frozen) when they go into the churn bowl, it can take substantially less time than the 60 minute timer is set to default for. If you come back in 60 minutes and the machine is not still churning, it has probably stopped churning and already gone into 'just chill' mode. This will make it more difficult to get the churn bowl out. That plastic spatula thing that comes with the machine is handy here. First try to hold the handle on both sides of the bowl close to the bowl's top (instead of at the top of the handle) at both of the handle's hinges. Try to pull straight up wiggling a tiny bit. If your churning stopped minutes before and it went into keep cold mode, that bowl will be really tightly held to the frozen sides of the machine. Take the flat spatula thing and (GENTLY) put it between the very top of the bowl and the side of the machine it's against (BUT ONLY about 1/4 inch down!!) and move it back and forth. It will sort of break a vacuum hold. Do it 4 or 5 more times in different places around the bowl and then try again to pull it up. Just be careful not to jam that thing down too far or back and forth to hard. This has always worked for me with no apparent damage to anything. Most of my ice cream recipes include 2 TBS of some kind of liqueur (raspberry, hazelnut, coffee, cherry etc) which will help it from getting so rock hard. It shouldn't be added until the last few minutes of churning, as it can affect the freezing too early) OR after churning and after it's gone into another bowl to add mix ins to, before packing (my preferred method). Commercial ice cream has up to 25 percent more air whipped into it- more money for the manufacturers for less actual product- which makes it more 'fluffy' and also less hard in storage. You can leave the liqueur out of course- either way your homemade will be more dense (more flavorful if you ask me). As to the hardness- 2 things can help- keep it in a freezer that's part of your fridge as opposed to an upright or chest type freezer. Or.... don't worry about any of it, and just leave the pint out on the kitchen counter to soften a tad, for 10 minutes, before you dig in. OR dig it out when rock hard, put in a bowl and microwave for 10 seconds or so. You really can't go too wrong, right? The very few recipes that come with the machine (in the manual) are pretty useless to me (for the egg reason). I went on their web site but couldn't even find any there. I got 5 books from Amazon for ice cream recipes (and sorbets, sherbets, etc). Since I make egg free ice creams only (since 'custard-style' recipes are WAY TOO MUCH work with the cooking and tempering the eggs with the dairy), I have found only one book that has more great egg free (also known as 'Philadelphia style') recipes. That was the 'Perfect Scoop' by David Lebovitz. Very nice book, great recipes, great photos. A favorite recent recipe I made was Peach, Vanilla, Pecan ice cream- 1 (14 oz) can sweetened condensed milk; 1 pint (16 oz) of half and half; 3 cups of uncooked peach puree made from unpeeled (but washed), pitted & chopped peaches pureed in a bowl using an immersion blender; 1 TBS vanilla; 2 TBS raspberry liqueur (added along with the nuts AFTER it came out of the churning bowl into another bowl before packing); 1 cup chopped pecans. I'm sorry to say I don't remember how much this made (ounce wise), or whether I might have also added al cup of whole milk to it also. But the combo of sweetened condensed milk, half and half and whole milk is a great EASY way to get ice cream fast. For chocolate= instead of the peaches- add 4-5 TBS dutch process (dark, european-style) cocoa and 1/4 cup of hersheys syrup, with 2 teaspoons of vanilla, to the dairy combo. Instead of nuts, add in (after freezing & churning and turning out into another bowl) 1/2 to a cup of mini chocolate chips and instead of raspberry liqueur add 2 TBS of Kalua (coffee liqueur) either a few minutes at the end of churning, or with the chips. Don't be afraid to TASTE the mix before you freeze/churn it!! There are no eggs so it's safe to taste- it can then be most to your liking (less vanilla etc). I must say this taller machine fits much better in my kitchen than the wider would. It is quite heavy (as all compressor machines are), so it's not something you want to put on a lower shelf to pull up to the counter to use. But all summer long, this sucker will be sitting on my counter and will be keeping me in ice cream heaven. It appears to be well made, quiet enough when in use, easy to clean, easy to use and I only need to make 16 batches of 4 pints each to pay for itself (our favorite was 5$ a pint before). I think this machine will have no trouble managing that (certainly better than my husband and I can manage eating it all- so it's been a great summer gift to friends !!)

I received this as a Christmas gift and we just made our first couple batches of ice cream. Super easy to use and quiet. Simply pour in the mixture, press a couple buttons, and the machine does the rest. We've used the "old fashioned" style of ice cream maker for many years that involves using rock salt and ice cubes. This is so much easier and faster, yet still produces the same quality of ice cream. One mistake we made with our first batch was to pour in the ice cream mixture when it was still warm. It still worked fine, but just took longer for the ice cream to thicken up. It has a nice compact design that will be very easy to store. If you've been considering this style of ice cream maker, I highly recommend this brand.

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.

Me encanta mi nueva maquina para hacer helados! es facil de usar y no es necesario congelar el contenedor antes de utilizarla. super recomendada, ya le conte a toda mi familia tambien :P

Have had this for two years now and it rocks. Highly recommended.

Cannot say good enough things about this unit. As with all Whynter products I've bought (Have a portable dual hose AC unit ARC-14S) it's all about the build: No fancy crap internet connected doodads and thingamagigs. Rock solid and made to last. A couple suggestions: First make sure to fill it WELL BELOW the top paddle... I did it and since it expands as it freezes it tends to start popping the lid which disengages the paddle and "jumps". Second: For those complaining about the paddles and how convoluted they are, I use a chopstick or small silicone spatula to clean it off nor prob. Ya'd think they're expecting the machine to feed it to them? Seriously? :-) All in all TOP NOTCH and well worth the price. And just to be clear: The machine churns about 16oz and anyone says it makes 1qt is talking about the RECIPE (I do vanilla). The machine CANNOT freeze 32oz in one go. With the Vanilla (which I might add is a process LoL!) it takes 2 runs to do the entirety of it.

I have been using this machine to make frozen yogurt and once for ice cream ever since I received it and love the results. Easy to use and love tat I don’t have to worry about freezing the bowl for over 8 hours every time. The biggest selling point is that the churning bowl is made of stainless steel. Also love that being upright it takes up very little room. Looks solid.

My first cook took 2 hours because I put in too much, it's able to make icecream in about half-hour for on cup size, although on it's website it failed to mention this is a 110v machine, I was checking the menu and find out about it and get a step down transformer before plug-in, it is dangers to make this kind info clearly