Make Delicious Ice Cream at Home with the Hamilton Beach 68320 1-1/2-Quart Ice Cream Maker in White

María Ortega: ... no llega al nivel de excelencia, hay que poner la crema o el queso crema a temperatura ambiente pues de lo contrario el motor no tiene la fuerza para batir y hace un ruido fuerte y raro, no la volvería a comprar.

Mexico on Mar 27, 2019

Amazon Customer: Not worth your money.

Canada on Feb 01, 2019

Dave Archer: Seemed to be used

Canada on Sep 24, 2017

Gallok : llego en tiempo y sin complicaciones, solo estamos en espera de estrenarlo, se ve que es un producto muy bueno para hacer recetas con los niños.

Mexico on Jan 17, 2017

Pat Bauer: Haven't used it yet, but if anything like my Hamilton Beach ice cream maker before it will be great.

Canada on Jan 16, 2017

looking for a good deal: Still using my ice cream maker. Had it a while now. Still works great. I think the best way to ensure your ice cream freezes is first that bucket must be frozen 24 hours and perhaps 48 hours the first time you use it. It also doesn't get cold enough if you are using a freezer that is part of your refrigerator. Best results, you need a true freezer, chest or upright. Having cold ingredients is also key. Don't pull all your items out and let them sit a while. Pull them out and measure them right away. If you make a recipe that you have to heat the ingredients up first, you must refrigerate overnight.

After the first successful batch you can wash your bucket and put it in the freezer right away. It will be ready to go the next day. Don't let the bucket come to room temperature or you will need to wait the 24-48 hours again. Every recipe I have made so far is great. The hardest part is getting the ice cream stuck to the walls of the bucket after it is done in the container. It doesn't look like much but I think it is a good half cup of ice cream frozen to the wall of the bucket.

Just made my first batch today. The motor never stopped or...

United States on Jun 04, 2016

Addie James: I have used this several times for both custard and Philadelphia (no eggs/no cooking) styles of ice cream and frozen yogurt and can't think of any faults. With a 1.5 quart capacity, it might be small for some families, but it's just the right size for a couple or a few. Since the ice cream expands, I use recipes based on 3 cups of raw milk/cream/yogurt which with other ingredients bring it close to the 1 quart limit. We love the texture of the finished product. When the tub is well-frozen (24 hours) and the ice cream mixture well-chilled (8 hours+), the ice cream is usually ready in 10-30 minutes. I do think it works faster in a room that isn't warm, so I make it in the morning on summer days. Also, custard mixes take a little longer to freeze than egg-free recipes. I bought this ice cream maker to replace a similar other-brand machine I had returned and like this one better for several reasons. The paddle snaps in securely and doesn't come loose during churning. The pouring opening is larger and easier to use for putting mix in and adding solid mix-ins at the end. The tub has a lip which allows you to easily remove the tub to transfer the finished ice cream to...

United States on Aug 28, 2015