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When I found out that Cuisinart had released a brand-new model of their ice cream machine, I asked if they would let me give two away on my site. And I was happy when they agreed!

I’ve been using my ICE-50 for a number of years, which is self-refrigerating, so I can make ice cream and sorbet whenever I want and not have to pre-freeze the canister. It’s the machine I relied heavily on when churning up with the recipes in The Perfect Scoop.

The next generation of this machine, the ICE-100 ice cream freezer will churn up 1 1/2 quarts of ice cream or sorbet with the use of an internal compressor. And now that summer is almost here, it’s the perfect time to add an ice cream freezer to your kitchen.

To enter, leave a comment with the name of your favorite flavor of ice cream, sorbet, or sherbet. Only one entry per person is allowed and please leave a valid e-mail address so you can be contacted if you win.

NOTE: The give-away is now closed. The winners were chosen at random, and are Katie S. and Blaine W, who have been contacted. Thanks to all who entered! – dl

The comments will be closed on Tuesday – June 19, 2012, at 6pm Paris time. Please read the rules below carefully before entering.

Nectarine Sorbet

Good luck – and happy churning to the winners!

-David


Rules

-No purchase is necessary to enter or win.

-To learn more about the specifications of this machine, visit the Cuisinart website.

-Winners are responsible for any applicable taxes or local or federal charges. Shipping will be paid by Cuisinart.

-This site assumes no responsibility for late, lost, or misdirected entries due to spam or e-mail filtering issues, or computer, server, technology, or internet-related malfunctions.

-Cuisinart can only send the machine to an address within the 50 United States. The plug is standard size and voltage for the United States.

[If you live outside the US, there are package forwarding services you can use (search for them on Google.) Should you decide to use one, you will be responsible for any and all customs, taxes, duties, and other fees that may be imposed by your home country, as well as any fees and costs by those shipping companies.]

-Contest will end on June 19, 2012 at 6pm (Paris time).

-Only enter once. Duplicate entries will be disqualified – and you will lose all churning privileges.

-Website owner reserves the right to modify and/or edit this post during the contest.

-You must leave a working e-mail address in the field when you submit a comment. That address will not be published or made available to anyone, except to the representative at Cuisinart so they can be in touch with you.

-Winner will be chosen by a random generator.

-This is not a paid or sponsored post, and I approached Cuisinart with the idea of a give-away.


Related Posts and Links

Buying an Ice Cream Machine

Tips on How to Make Ice Cream

Ice Cream Recipes (Archives)

How to Make Ice Cream Without a Machine

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6,248 comments

    • Chloe D

    Chocolate Raspberry Ice Cream……

    • Sarah

    It has to be the wonderfully fragrant elderflower sorbet – it’s only possible to make it for a couple of weeks in the year, and then only if the sun shines for two or three days so the elderflowers are really fragrent (sadly this hasn’t happened in my neck of the woods this year). It’s just not the same made with comercial syrup.

    • Justin Selner

    Hands down, pistachio ice cream!

    • negar

    salted caramel!

    • Lisa Charleson

    Butter Pecan, preferably with my Grandmother.

    • Gayle

    I adore nutella gelato. Thank you for running this contest, David!

    • Bryan

    I prefer chocolate, but will eat whatever is in the freezer.

    • Constantina

    Yogurt ice cream is my favorite.

    • Alice

    So many from which to choose…but probably coffee oreo!

    • Margaret Wysocki

    Vanilla Bean Ice Cream…. served with fresh berries of the season – yum!

    • Peggy

    Pineapple Mint sorbet from Capogiro in Philadelphia.

    • P Adams

    My favorite is strawberry sorbet – mainly because it’s strawberry season now. Ask me next week and it will be cherry or apricot, then peach, then…

    • Michelle

    Cookie Dough!

    • Katie

    It has to be a tie between spumoni and something caramel swirl-ey. I love them both!

    • Beverley

    pina colada sorbet

    • OLIVER

    pierre hermé’s ispahan ice cream (raspberry, lychee, rose).

    • Tonette DeGioia

    Mmmm… Coffee-Mangosteen!

    • Jack H

    Vanilla bean ice cream with dark chocolate flakes,sometimes called Stracciattella.

    • elizabeth

    Coffee Heath Bar Crunch (thank you Ben & Jerrys)

    • Franzilla

    Poppy seed vanilla! in Budapest!

    • Jill Shepherd

    Honey

    • Tyson

    Strawberry!

    • Jen F.

    Oh jeez. I love ice cream sooooo much! It’s very hard to choose just one. But, I’d have to say that chocolate peanut butter is my all time favorite….

    • jacquie sullivan

    homemade rum raisin…

    • CAROL JONES

    OoLaLa, terrific idea!
    My fave is coconut-almond (or macadamia)

    • Bob Joyce

    David, I collect recipes which we have published for a charity under the name Class of ’54 Cookbook. The following is a column I did on sorbets that may be of interest. I tried all these recipes, and the Rosemary-Lemon was particularly tasty.

    Thanks for your blog; I always enjoy it, particularly because it’s from one of my favorite cities and is about my favorite food.

    Bob Joyce

    Chef Bob is back, rested from a month of relaxing travel and visits with friends and family. On impulse, Betty and I found a condo on Hilton Head Island last month, booked it for a week, then fashioned a longer trip around that. We traveled down to Highlands, NC, to visit friends from our Ole Miss days, stretching a planned overnight stay into 3 days, then took a couple more days to get to Hilton Head. There we enjoyed a relaxed week, swimming, playing tennis, and eating fine food at several favorite restaurants. I particularly enjoyed the low-country shrimp and grits at Marley’s and the leg of lamb at It’s Greek to Me. At Red Fish, perhaps our very favorite restaurant on the island, all the grilled fresh fish was outstanding. Reluctantly, we left Hilton Head and wandered northward to Charleston, then on to Myrtle Beach where our youngest daughter Erica and her family were vacationing. It was a chance to watch our two youngest grandsons enjoy the beach.

    Photo: Betty with Ben and Matthew on the beach at sunset

    The weather was unusually cool while we were there, so it made for a glorious vacation. We ate lunch at Jimmy Buffett’s Margaritaville where I was surprised to find a terrific Cheeseburger in Paradise and an entertainer who did justice to all Jimmy’s songs. The guys among us also made a couple of trips to the Bass Pro Shop, and the grandparents and grandkids toured Broadway at the Beach one evening while mom and dad enjoyed a quiet dinner to themselves.

    Reluctant again, we left Myrtle Beach and trekked to Greensboro, NC, where we spent the evening with our son Ian and his wife (it was a brief visit as Ian was leaving early the next morning for a week-long bicycling trip across Virginia). Heading west the next morning, we crossed North Carolina on the back roads, avoiding the Interstate, and enjoying all the small towns. We paused in the beautiful mountain town of Boone so I could replenish my watercolors at a favorite dealer, Cheap Joe’s Watercolor Supplies, then climbed the Smokies toward home, arriving in time for dinner at Edison Park Steakhouse.

    It was a terrific trip.

    Chester Miller, executive chef at Edison Park, does some fine dishes at the restaurant. He makes everything from scratch, including such things as the fresh pastas, sourdough bread, and ice creams! We love it all. This week, I’m going to share some of his recipes for sorbets, a low-fat summer treat that makes use of the fresh fruits and berries so plentiful right now. Sorbets also are very easy to make.

    CLASS OF ’54 COOKBOOK

    MELON SORBET
    Chester Miller, Executive Chef
    Edison Park Steakhouse
    Submitted by Bob Joyce
    (865) 938-6886
    bob356@aol.com

    3 lbs. melon of choice, peeled and seeded
    1/4 cup sugar
    3 Tbsp. fresh lemon or lime juice

    This recipe is great with cantaloupe or honeydew, and can be made with watermelon.

    Cut melon into 1-inch cubes and puree in food processor (should yield 3 cups puree.) Combine puree with sugar and citrus juice, and stir until sugar is dissolved.

    Cover puree mixture and refrigerate until thoroughly chilled, about 3 hours. Place chilled mixture in ice cream machine and follow manufacturer’s directions. Place frozen mixture in freezer to set.

    You may also freeze the mixture in a non-reactive pan, then put in food processor until light and fluffy.

    Serve immediately.

    CLASS OF ’54 COOKBOOK

    BLUEBERRY SORBET
    Chester Miller, Executive Chef
    Edison Park Steakhouse
    Submitted by Bob Joyce
    (865) 938-6886
    bob356@aol.com

    8 cups fresh blueberries, lightly rinsed and dried
    1/4 cup sugar
    1/4 cup fresh lemon juice
    1/2 cup water

    Puree blueberries in blender or food processor and transfer to medium saucepan. Add other ingredients. Bring to boil and remove from heat. Strain into a bowl and set aside to cool. Refrigerate approximately 3 hours until well-chilled. Place in ice cream make and follow manufacturer’s instructions, or freeze according to previous recipe.

    Serve immediately.

    CLASS OF ’54 COOKBOOK

    ROSEMARY-LEMON SORBET
    Chester Miller, Executive Chef
    Edison Park Steakhouse
    Submitted by Bob Joyce
    (865) 938-6886
    bob356@aol.com

    1 Tbsp. lemon zest
    3/4 cup sugar, divided
    2 cups water
    4 sprigs fresh rosemary, each 4-5 inches long
    3/4 cup fresh lemon juice

    In a small bowl mix the lemon zest with 1 tsp. sugar to release the oils in the zest. Combine the remaining sugar, water, and rosemary sprigs in a saucepan and bring mixture to a boil. Cook briefly until syrup is clear. Remove from heat and stir in the sugared zest and lemon juice. Cool.

    Refrigerate until well-chilled, about 3 hours, then remove rosemary sprigs and place mixture in ice cream freezer. Follow manufacturer’s instructions. Place frozen mixture in freezer to set.

    Serve immediately.

    Yields 1 quart.

    Note: This recipe works well with different combinations of citrus and fresh herbs.

    General notes about sorbets:

    Always chill ingredients well before freezing.

    High sugar content is a factor in creating a smooth texture. Sugar prevents ice crystals from freezing too firmly and becoming coarse. A small amount of liquor or vodka also improves the texture.

    While the puree mixture will be very sweet and tart before freezing, the frozen mixture will be just right.

    Serve sorbets immediately after removing from ice cream maker for best texture and flavor, or soften in refrigerator if previously frozen.

    Enjoy!

    • Brian

    Speculoos

    • Greta Macomber

    My absolute favorite ice cream was a lemon verbena ice cream from Aziza in San Francisco.

    • Debbie Carlson

    Homemade vanilla. Yum!

    • Catherine

    Blackcurrant yogurt! YUM

    • moshe

    vanila

    • Quyen

    I love cantaloupe gelato but so hard to find in the US!

    • Casey Welsh

    My favorite flavor of ice cream/sorbet is really a tie between 2 I made in culinary school – key lime-ginger ice cream is a perennial favorite, but I also love blood orange-pineapple sorbet. It’s so hard to pick which of those two is my favorite, but the key line-ginger probably would win because it’s one of my favorite flavor profiles in general. :-)

    • Bobbie Q

    Salted Carmel with almonds….yum!

    • Merine Allen

    Surprisingly, in spite of my passion for chocolate…………my favorite Ice Cream flavor is Haupia which I have only ever found on the island of Kauai!

    • Yeng

    Lychee sorbet.

    • Mattie Whitehouse

    My favourite ice cream to make is Blueberry Cardomom; it makes me feel as if I’m eating healthy while enjoying all the benefits of homemade ice cream.

    • Tata

    rum raisin or pistachio ice cream

    • Rts306

    Pistachio….absolutely!

    • TULIN

    LEMON AND CHERY ARE MY FAVORITTES…SOUR AND LIGHT…YUMMY.

    • M.N. Aron

    Favorite Flavor: A perfectly balanced vanilla with anything seasonal (…or sinful) swirled in!

    • mary davis

    Coffee ice cream with drizzle of chocolate! Yumm!

    • gu

    cioccolato.

    • Kaylene

    My favorite ice cream is coconut almond.

    • Phyllis

    Coffee with Chocolate Chips is the very best flavor.. We have been married 63 years and starting eating this flavor when we were dating. Ice Cream is always a celebration to us ‘old guys’.

    • Vivian

    Coffee ice cream at Gramercy Tavern.

    • Melissa

    Blackberry Lemon Verbena Sorbet!

    • S.E. Foulk

    Hard to say a favorite, but: Blueberry cheesecake ice cream

    • M.C.W

    Mint Chocolate Chip!

    • Brian H

    Black sesame ice cream

    • Sanja

    Strawberry cream straight from the machine

    • Ian McKellar

    Vanilla. A really really good vanilla.

    • Lucy Majich

    Strawberry ice cream with fresh strawberries!

    • Vivian

    Coffee ice cream

    • chris

    Salted caramel with fleur de sel and cocoa nibs. So good!

    • Peter J. Majich

    Rocky Road ice cream

    • Jason V

    Strawberry balsamic with a blood orange topping. So much fruity depth, intense tanginess, it’s just an explosion of flavor. Like summer punching you in your tastebuds, in a good way.

    • Kay Weiser

    Definitely salted chocolate caramel.

    • Keith D. Davis

    Chocolate Chip

    • Jim

    Turkish fig ice cream.

    • Dawn

    Coffee!

    • Dana Unger

    Banana-Hazelnut gelato!

    • Larry Wysocki

    Vanilla

    • tina

    the classic cookies and cream.

    • Michael Majich

    Chocolate

    • Alison

    My favorite ice cream flavor is Cardamon Pistachio, a little local shop in my town makes it and it is wonderful.

    • James W

    Vietnamese Coffee!

    • Andrea

    Pistachio!

    • Michele Smither

    Any chocolate, caramel, roasted salty almond combination!

    • Kim

    Cookies and cream!

    • Shannon

    Right now I am between brown butter and anything really chocolatey! It changes as I churn out new flavors though.

    • Karen Bueche

    ALL TIME favorite TIRAMISU ICE CREAM from The Perfect Scoop

    • Francesca

    my favorite ice cream flavor is definitely nutella! :D

    • Dean Daderko

    Sour cherry sorbetto

    • cdinbe

    hazelnut gelato!

    • terry krongold

    Pistachio! Thank you!

    • Marlo Gage

    salted caramel

    • Hadessa Cooper

    Heavenly Hash for the win :)

    • Megan green

    Chocolate peanut butter ice cream

    • Sasha

    Vanilla! Delicious by itself, and perfect for mix-ins.

    • NeCole

    I love pistachio with rosewater and saffron!

    • C

    strawberry cheesecake

    • Erika Kay

    chocolate chip cherry!

    • Earnie

    Summer in the South can mean only one thing. Peach ice cream!

    • Shelly DeVous

    Vanilla

    • Linda Karber

    Pistachio or strawberry.

    • Joey

    good ol’ fashioned chocolate, esp. the one from your book

    • Erin Martin

    chocolate

    • elizabeth galloway

    Toasted coconut with dry roasted and salted almonds. I just made ice cream for 60 with a Cuisinart ice-21, with one freezer drum. I should win for that labor of love alone.
    With a choice of fresh hood strawberry Gelato, pistachio Gelato and coconut ice cream the coconut won out.

    • Marjorie

    Hello! My favourite flavour of ice cream is mint with chocolate chips! Yum! :)

    • Lynn Maxim

    Chocolate chip

    • Eri

    I like Lavender ice cream…

    • Pau Lynn Lim

    Rum Raisin…hands down!

    • Meredith

    My favorite ice cream flavor is the toasted coconut from your book the Perfect Scoop.

    • Susan

    My favorite sorbet is made with fresh raspberries a a dash of chambord. I just ordered The Perfect Scoop! Yum! Yum!

    • Sheree K

    My favorite is orange sherbert. I loved the Flintstones Orange Push-ups growing up. Whenever I have a bowl of orange sherbert it reminds me of my childhood and summer fun.

    • Alice

    raspberry bergamot earl grey tea sorbet

    • Hampton

    homemade vanilla and bread pudding ice cream from Mother Earth Coffee in Lake Worth

    • Michael

    dulce de leche

    • mary

    please enter me in the ice cream maker contest-
    if this is not the correct place please let me know where to go to enter the contest.

    thanks,
    mary

    • Meredith

    Mint chocolate chip. Even the kind with the fake green color. Yum.

    • Ana Thomas

    Summer in California???

    Then you need Pistachio Ice Cream or Lime/Lemon Sorbet!Yum!

    • Jessica

    Earl Grey artisanal ice cream!

    • Stacie

    Chocolate sorbet – yum!

    • elizae

    chocolate peanut butter!

    • Bake

    Coffee! Or strawberry? Or a very good vanilla? I can’t decide. I am looking forward to making strawberry, chevre balsamic ice cream (from Ashley English’s Dairy book) someday soon, maybe that will be a favourite.

    • Mark Rothenberg

    I love 1/2 mango and 1/2 strawberry sorbet

    • Vera Baddoo

    My Favourite Ice Is Strawberries

    • Michele

    Coffee is my favorite, but all ice cream is great!

    • Pamela Walker

    Coffee, coffee, coffee! And more coffee.

    N/A? Mocha almond fudge.

    • Cathy

    Vanilla ice cream with salted butter carmel sauce and toasted pecans.

    • Lyggie

    Love coffee icecream, then pistachio.

    • Sybille Pivato

    Eons ago, whenever my family would go on a Sunday excursion, we would stop at
    a Howard Johnsons and I would choose between Pistachio nut or Lemon ice cream(Lemon ICE CREAM not sorbet). Lemon Ice Cream usually won but I’m not good
    at making my own.

    • Kathy Fabie

    Chocolate-coffee combinations are the best!

    • Sherry

    Rum raisin!

    • Aimee Pan

    Vanilla bean!

    • Amanda Rose

    Peach, Spumoni and of course Chocolate are tied for the win. They are all tied to sweet childhood memories of Grandma’s homemade summer peach ice cream, trips to italian restaurants and Dad at the movie theatre telling me about the magic of chocolate.

    • Caner Sagdic

    Gianduja Gelato…Yummy.Thanks for the chance.

    • Barbara

    Straciatella!

    • Lakshmi Ramakrishnan

    Coffee ice cream

    • Lisa @ GF Canteen

    coconut almond chip. chocolate. and.

    • Kyung Min Kim

    My favorite is Lychee with bitter Green tea syrup and dark chocolate shavings

    • randy pollok

    Pistachio!

    Thanks for this contest david — Wow, 2,500 comments already! I’d write something further, but I think any statements of gratitude will likely never be read due to the wealth of people entering. But hey! a one in 10,000 chance (assuming there will be 20,000 comments before tuesday night) is pretty awesome!

    • Mariela Fernandez

    Pistachio!!!!

    • norm shea

    fromage blanc ice cream

    • Katherine

    Has to be the violet gelato I tasted in Roussillion – nothing else like it on the planet!

    • Linda Ware

    meyer lemon custard

    • Carol McFarland, Arcata, CA

    Nectarine gelato (contains only nectarine, a tsp of lemon juice, a tsp of egg white, and simple syrup. Astoundingly creamy, smooth and intense!

    • Blair

    Coconut gelato with cardamom. I made some recently and it was unreal.

    • Nancy Forsythe

    homemade: black raspberry
    commercial: Moorenko’s Salted Caramel with Pralines. Dulce de leche and butter pecan in one!

    • Bertha

    Good old strawberry (Your Strawberry Sour Cream recipe)

    • Emily

    black pepper ice cream with strawberries and balsamic vinegar – yum

    • Ana in Chicago

    Dark chocolate with chocolate chunks.

    • Jenifer

    White chocolate raspberry chocolate chunk….

    • Helena Ruffin

    Pecan sundae ice cream! All the goodies swirled together!

    • Bev Katz

    extra-dark chocolate

    • Jessie P.

    Peanut butter!!!!

    • mona seghatoleslami

    stracciatella

    • Laura Higbie

    Plum sorbet with a cake is the perfect end to a summer dinner

    • Ella

    I looove the combination of coffee n’ chocolate, so anything Mocha makes my taste buds sing and my spirit soar, maybe roar…lol

    I am anxious to try Popcorn Ice cream, with your Caramel Sauce!

    Thank you for this opportunity ;D

    • Maurine

    Homemade vanilla…

    • Zuzior

    Nutella-baci ice cream

    • nicole

    I adore banana split ice cream!

    • Kate Pietschman

    Coconut Macaron is my favorite – I love almonds – thanks for the fun giveaway!

    • Tzipporah

    anything chocolate !!!

    • Debbie Jennings

    Dulce de Leche!!!

    • Rita

    belgian chocolate with oreo and pecan add ins from Amy’s Ice Cream!

    • Lee Justice

    sea salt caramel ice cream, delicious!

    • nicky

    I know it’s boring, but I love plain old vanilla. Sure, I stray from time to time to more exotic favours, but vanilla ice cream has my heart!

    • Taryn

    I love a strawberry gin basil sorbet I just made!

A

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