Re: Re: good brand of ice cream maker?

[Guest guest]

>So what are the tricks to make it harder? Mine is a milkshake and the

>instructions say not to run it too long or the motor will burn out. I get

>this layer of frozen ice cream just inside the bowl, then the rest is

>milkshake. After storing it in the freezer, it's not creamy enough to call

>ice cream.

>Elaine

I put my " mix " in the freezer til it is rather cold (but not frozen) or the

fridge. THEN

put it in the ice cream maker. Otherwise I have the same problem. It often

comes out rather soft, but it is " fluffy " (it should double in bulk as it

" freezes " ) and

when I put the soft stuff in the freezer it firms up. The " mix " needs something

to make it hold the bubbles ... long chain polysaccharides (kefiili) or protein

(gelatin)

or egg custard or whatever.

The salt/ice ones work better, but they are so much WORK. Plus I wonder

about putting so much salt in the septic system.

-- Heidi Jean

[Guest guest]

thanks for the tip. I have a cookbook that says cooking a kind of egg

custard kind (then chilling of course) makes the best ice cream. I've always

been too lazy and too keen on keeping the cream raw to try it, but maybe my

family will eat it if i do. I'll have to report back when i get back on the

raw milk wagon.

Elaine

>

> I put my " mix " in the freezer til it is rather cold (but not frozen) or the

> fridge. THEN

> put it in the ice cream maker. Otherwise I have the same problem. It often

> comes out rather soft, but it is " fluffy " (it should double in bulk as it

> " freezes " ) and

> when I put the soft stuff in the freezer it firms up. The " mix " needs

> something

> to make it hold the bubbles ... long chain polysaccharides (kefiili) or

> protein (gelatin)

> or egg custard or whatever.

>

> The salt/ice ones work better, but they are so much WORK. Plus I wonder

> about putting so much salt in the septic system.