Quote:
Originally posted by tmdiva
You do NOT want that one if you care about the texture of your ice cream. Ice cream makers that rely on your freezer to chill the cylinder that will then be used to chill the ice cream don't get the temperature low enough fast enough for the mixture to be smooth.
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Yet another reason I gave up on these years ago. We had one of the cylinder-chill versions. First time--never got cold enough. Next time, put all the ingredients in the refrigerator (or even freezer) in advance to get the temperature as low as possible. That worked okay. Tried it again. Left it in freezer too long, and the ingredients were a block of ice.
In the time it took, I could have gone to Baskin Robbins. Twice.
Now, I'd be happy to wait it out if I were chillin' with BnB while she fixed some ice cream for me.
