Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site u1100a.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!u1100a!sdo
From: sdo@u1100a.UUCP (Scott Orshan)
Newsgroups: net.cooks
Subject: Re: manual ice cream makers
Message-ID: <834@u1100a.UUCP>
Date: Mon, 7-Oct-85 09:11:57 EDT
Article-I.D.: u1100a.834
Posted: Mon Oct  7 09:11:57 1985
Date-Received: Tue, 8-Oct-85 04:27:37 EDT
References: <212@well.UUCP>
Reply-To: sdo@u1100a.UUCP (Scott Orshan)
Organization: Bell Communications Research, Piscataway, NJ
Lines: 28
Keywords: ice cream

In article <212@well.UUCP> jayr@well.UUCP (Jay Roth) writes:
>       Today I saw an ice cream maker (made
>in Japan) that was basically all plastic, except for the tub.  The tub
>had (between the walls) some freezable liquid in it.  The gimmick is no
>ice or salt is needed (just freeze the tub overnight). Does anyone
>have experience with this type of ice cream maker?

I have the Donvier 1 pint version.  It is as you describe - a metal
insert filled with a freezable substance.  You simply place the beater
in it, pour the mix in, and put the cover on.  You don't even turn
it continuously - just a couple of turns every couple of minutes.
After 20 minutes you can remove the beater and eat it or let it
sit to harden a bit.  It's an incredible machine.  With an uncooked
base, you can have homemade ice cream in half an hour.  Cooked bases
have to be cooled to refrigerator temperatures first.  Make extra
because you'll want more the next day.

As recently as two weeks ago, there was a price war in New York
and Zabars had it for $19.95 - it seems to sell for $29.95
normally.  Zabars is in Manhattan - they take phone orders.
I don't know if they ship internationally.  Call them (call
Information for their number - 212-555-1212 in this country).
-- 

			Scott Orshan
			Bell Communications Research
			201-981-3064
			{ihnp4,bellcore,pyuxww}!u1100a!sdo