Re:Cusinart Ice Cream Maker

[Guest guest]

Hi

Bruce,

I

have a Hamilton Beach ice cream maker. It’s

basically a self-contained bowl that you freeze for at least 24 hours and then

pour in your yogurt mixture. The paddle churns it until it’s the

consistency of soft-serve ice cream. It usually takes mine about 20-30 minutes.

I’ve

had some really great luck with it, and other times I’ve had the same

problem where it just doesn’t seem to freeze the mixture. I haven’t

quite figured it out, other than the mixture seems to need to be REALLY cold

when you put it in. Also, if you have the bowl in the freezer and you open the

freezer many times, or put new (warm) food in the freezer during the 24-hour

ice-cream-maker-freezing period, that seems to affect it.

So,

now I try very hard to put the bowl in my deep freeze, not add any new food,

and make sure my yogurt mixture is very cold. I normally make ice cream from

heavy cream yogurt and use either frozen strawberries or dark cherries that are

barely thawed or even still slightly frozen.

It’s

delish when it comes out right.

Kathy

UC

since 12/05

SCD

since 7/07