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Whynter ICM-15LS Ice Cream Maker, Stainless Steel
Whynter ICM-15LS Ice Cream Maker, Stainless Steel
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Product Details
- Amazon Sales Rank: #28408 in Kitchen & Housewares
- Size: 1.5 Quart
- Color: Black
- Brand: Whynter
- Model: ICM-15LS
- Released on: 2010-12-10
- Number of items: 1
- Dimensions: 10.00" h x 18.50" w x 11.00" l, 32.00 pounds
Features
- Self-contained frozen dessert maker that does not require pre-freezing
- Removable bowl and churn blade for easy storage and effortless cleaning
- Reliable built in audible timer
- Newly designed motor drive that shuts off to prevent damage if the mixture freezes solid
- Capacity: 1.6 quart (1.5 liter)
- Self-contained frozen dessert maker that does not require pre-freezing
- Removable bowl and churn blade for easy storage and effortless cleaning
- Reliable built in audible timer
- Newly designed motor drive that shuts off to prevent damage if the mixture freezes solid
- Capacity: 1.6 quart (1.5 liter)
Product Description
With the WHYNTER ICM-15LS stainless steel frozen dessert ice cream maker, you can make a spread of delectable desserts in about 30-40 minutes. This versatile self –freezing ice cream maker allows you to not only make premium ice cream but also refreshing sorbets, Italian gelato, sherbets, fresh frozen yogurts and other treats. Our professional standard ice-cream maker offers premium features not found in budget ice cream makers. A built-in powerful compressor freezer allows for continuous use without the inconvenience of having to pre-freeze the mixing bowl. Not only is it so much easier, it also tastes a whole lot better. The gorgeous stainless steel exterior and soft touch LCD control panel will make this your favorite kitchen electric. You will never again have to wait hours or use any freezer space before being able to make your favorite frozen dessert. This unit includes an electronic timer, temperature display, ice cream scoop, and we'll even send you some secret recipes!
Customer Reviews
Most helpful customer reviews
53 of 56 people found the following review helpful.
Worth Every Penny -- If you're serious about making frozen desserts, read on.
By Glenn Shephard
If you want to make truly amazing frozen desserts at home, you not only need good recipes -- you also need good equipment to get the job done. This machine is just that. For years I attempted making ice cream, sorbet and other frozen desserts with a model that was mostly plastic and required freezing a disk for at least 24 hours prior. The results were mixed at best and frustrating: often somewhat tasty but textures were nothing like I had hoped (either icy hard or soupy) and certainly nothing like I'd get from a store. I'd make a few batches each summer and quickly lose interest. This machine, which I've only had for about a month, produces results that have not only met my standards for what a frozen dessert should be, but at times have pleasantly surprised me and surpassed my expectations. And when was the last time you saw Fig and Port gelato at the supermarket?I decided to give it another shot this summer when I had seen a sale on a Cuisinart model at Williams Sonoma that was a step up from my original model, but the downside was it required freezing a large canister for 24 hours. Not only was that a problem in that it is a pain to have to freeze it for that long and only be able to make one batch a day, but on any given day I simply do not have space in my freezer to accommodate it. I did some research online and decided to go all out and get a self-refrigerating unit and I am so glad I did. With this unit I can make multiple batches without having to wait (and I have done so) and the results are far superior to all my previous efforts.Granted, when making frozen desserts it is best to make your base and let it refrigerate overnight (except for some sorbets which don't require this), but having this machine eliminates the task of having to make sure your equipment is cold enough. And there is no worry about the machine losing its cooling power, as with the other models. It is easy to use and makes the process fun and has only helped to increase my motivation to continue to experiment. I have wowed guests with gelatos and sorbets from the Ciao Bella "cookbook" such as the fig gelato, a chocolate sorbetto that is exceptionally creamy and rich without the use of cream or other dairy, lemon and mango sorbettos that were a snap and better than store bought, and a blueberry gelato made with fresh wild Maine blueberries that was exceptional. I've learned a little alcohol in some recipes makes a world of difference. The rum raisin gelato I've made twice was spectacular and every bit as luxurious as Haagen Dasz rum raisin ice cream -- but with less fat and no preservatives ... AND I MADE IT!With this machine, I no longer worry about whether the equipment is adequate; I focus on the recipes. I've just picked up "Jeni's Splendid Ice Cream at Home" -- a book that has some wild recipes and, more important, enlightens about the technique and chemistry involved in making frozen desserts at home. I can't wait to try them. So if you're serious about making frozen desserts, spend a little time in learning about doing so (which isn't difficult at all and plenty of fun) and definitely invest in a machine like this one that can produce rewarding results. The only downside is the machine is a little large, but it fits nicely in my pantry and is attractive and very professional-looking.
32 of 33 people found the following review helpful.I can't imagine there being a better ice-cream maker for the home
By csmith1984
Absolutely divine. This is my first home ice-cream machine. I made my first batch on Saturday night, expecting the consistency of soft-serve ice-cream. I was shocked to find that the ice-cream's texture was just like the Super-Premium store bought ice-cream! (Of course, it was a little softer close to the center column that the blades attach to) But for the most part, the ice-cream was creamy and absolutely the texture that I never thought I could achieve with a homemade ice-cream machine. I did ALOT of research before buying this machine, and I'm pleased to know that all that research paid off. I highly recommend this machine.
20 of 20 people found the following review helpful.Cranks out Consistent Frozen Desserts
By The Joneses
In short, worth the money to make small (1.5 qt or less) batches of frozen Custard, Ice Cream, Sorbet, Gelato. Requires no forethought, just plug it in and add your chilled mix and go.I have made frozen custard, ice cream, gelato, sorbet, and sherbet in this and it all turned out spectacularly! Not sure what recipe the others who had poor results are using, but there may be some minor differences that kept theirs from turning out. I suggest using a recipe tuned for this type of mixer, perhaps from Lebovitz's book "Perfect Scoop" or the Americas Test kitchen recipes, they both use the Cuisinart version of this machine. I also agree with the other reviewer, sometimes a small touch of alcohol in the Sorbet can have good effects, even in ice cream too - both of the recipe sources I mentioned will back this up too.Basically, make your custard, your gelato or your sorbet base, cool it down in the fridge (I even use the freezer sometimes to save time) and then pour it into the bowl. As another reviewer mentioned, keep the outside of the metal bowl clean and dry or it will stick to the machine like Flick's tongue to the flagpole in "A Christmas Story.".... "...but the Bell rang...."My batches have been averaging about 30-45 minutes from fridge to soft frozen. I then pack it into a container and freeze for a few hours before serving. I have been manually stopping the machine about every 10-15 minutes and using a silicon spatula to scrape the sides a little, it does develop a frozen film. My temp gauge goes down to -10 to -20 in just a few minutes.Its a machine, so expect a little noise from it, but I have found that it is bearable to continue working in the same space and still carry a conversation. Its about the same noise as a kitchenaid stand mixer on slow speed.I like the small batch size, it encourages making ultra rich and flavorful ice creams, without thinking that you are going to have to eat a whole gallon of it. Also, the speed and convenience of it encourage making two flavors where before I would only make one. The churning time of the first batch is about the time it takes to make another custard and put it in the freezer to chill. If I do want to make a gallon, I still have my big electric tub with ice and salt. Really... 1.5 qt is a lot of ice cream, its THREE Haggen Das or Ben and Jerry pint size containers. (BTW - get the Sweet Bliss white paper containers - fill three pints, give one or two away, you can draw pictures on them etc... your friends will love you.)Cleanup is easy, the bowl, the paddle, the lid all hand wash quickly. After the machine warms up a bit, I just wipe out the place where the bowl sits, there is always a little frost there.PRO: Ease of use! Excellent/professional results with the right recipes. Small batch size. Easy Cleanup.CON: Expensive. Large heavy appliance takes up storage area, hard to lift to upper cabinet shelf. worst of all... you will eat more ice cream!
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