Cuisinart Pure Indulgence 2 Quart Ice Cream Maker Review from CSN Stores and Lots of Ice Cream! (Apricot Sorbet)

This review is a little overdue.  You’ll remember (I’m sure you all remember.  Hello?) it’s been almost a month since I posted about an upcoming review from CSN Stores.  They were so kind to ask me if I wanted to review one of their products.  I jumped at the chance to try out a Cuisinart Pure Indulgence 2 Quart Ice Cream Maker.

CSN Stores shipped this right out after I ordered it and it arrived in just a few days, sooner than I thought it would!  Boy, have I had fun with this thing!

I sort of feel bad that I already have an ice cream maker (sort of bad, but well, not really).  It’s smaller, like only half the size of this 2 quart one.  Do you realize how much fun it’s been to churn two different kinds of ice cream at one time?  I made all kinds of ice cream and we had some friends that were visiting Utah (or moved back like us) from Kansas over for an ice cream feast.  So fun to see our Kansas friends (Yes, I know, we haven’t even been gone for two months!) 

The first ice cream I made in the new ice cream maker was the Raspberry Chocolate Chip Ice Cream I made to go with my recent favorite Raspberry Chocolate Chip Cookies.

The ice cream maker churned away making a couple batches of my TWD pick for Chocolate Ganache Ice Cream.  Darn that stuff was good!

I love that the ice cream maker is so lightweight (minus the frozen bowl).  It also churns ice cream faster than my smaller one (which I do also like). 

Remember all the apricots I had recently?  With some of them, I made Apricot Sorbet.  I went with the recipe in David Lebovitz’s The Perfect Scoop ice cream recipe book, but adapted it by using less sugar and some agave nectar.  This sorbet is SO good and perfectly refreshing for those hot August days and nights.

Two pounds of apricots, pitted and chopped.

They are cooked in a saucepan with one cup of water and sugar (I used 1/3 cup sugar and 1/3 cup agave nectar).  After they cook for ten minutes or so, with intermittent stirring, cool to room temperature.

Puree the mixture in a blender (or food processor) until smooth.  Press the puree through a fine mesh strainer to remove any small fibers.  Oh, this is so worth every little step.  Stir in 3 drops of almond extract (or vanilla).  Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Realize at this point that you stupidly forgot to take any nice pictures of a beautiful scoop of this delicious Apricot Sorbet.  Sigh.  I’ll have to make it again!

I’ve also churned a few batches of my favorite Philadelphia Style Vanilla Ice Cream by David Lebovitz.  Although I have made it with vanilla bean, I usually just use vanilla extract.

When I made the Apricot and Cherry Crisp AND Apple Crisp a few weeks ago, I invited some family over to help eat it and got out all the ice creams I’d recently made.  There’s others I’ll post soon.

It’s all about the fantastic Cuisinart Pure Indulgence 2 Quart Ice Cream Maker I received from CSN Stores.  I’m happy they allowed me to review it and am excited to do more shopping with them.  With over 200 online stores and millions of products, you can certainly do “one stop” shopping with them.  They have hassle free returns and free shipping on almost all items.  I really was surprised at how fast they got my order shipped out.

Thank you so much, CSN Stores!

(Bluberry Ice Cream, Chocolate Sorbet, Nutella Ice Cream, Mango Sorbet—all to be featured soon!)

HEY ALL—Fallon over at Fallon's Cucina is having a CSN Stores $60 giveaway right now.  Head over there and leave her a comment to be entered!