Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site gpp1.UUCP Path: utzoo!watmath!clyde!burl!ulysses!bellcore!decvax!decwrl!glacier!oliveb!hplabs!tektronix!orca!gpp1!hweiner From: hweiner@gpp1.UUCP (herbert weiner) Newsgroups: net.cooks Subject: Re: Ice Cream Machines Message-ID: <105@gpp1.UUCP> Date: Wed, 15-Jan-86 13:16:22 EST Article-I.D.: gpp1.105 Posted: Wed Jan 15 13:16:22 1986 Date-Received: Sat, 18-Jan-86 07:52:59 EST References: <18900003@hpfcmt.UUCP> <1281@sdcsvax.UUCP> Reply-To: hweiner@gpp1.UUCP (herbert weiner) Organization: Tektronix, Beaverton OR Lines: 59 I purchased the Micro Professional Ice Cream Maker for $390 from Williams-Sonoma (415-652-9007) last summer (but they now list a different machine instead in their current catalog). The Micro Ice Cream Maker is controlled by a digital timer and thermostat (and thus can be used to store ice cream as well as freeze it). It has a capacity of 1.5 liters (I consider this barely adequate - I have made 2 quarts at a time in it, but it barely fits. I definitely would not buy a machine with a smaller capacity.) I also have a 4 quart ice cream maker which attaches to my KitchenAid mixer. This machine requires ice and salt, but the mixer does the cranking. Perhaps a comparison of the two would be helpful. First, neither of these devices can be considered portable. The instructions for the refrigerated unit specify that it must sit idle for 24 hours after it is moved to allow the freon to settle, to avoid damaging the unit. I do not intend to test this rule to see if they are lying. The refrigerated unit comes with a removable bowl, but I have found that the unit is most effective if the removable bowl is not used. As a result, the unit is somewhat difficult to clean - all the ice cream must be removed, and then the bowl must be cleaned with a sponge. In spite of its shortcomings, I love the refrigerated unit. I wouldn't think of going back to the ice and salt method. I still have the old unit, in case I ever need to make 4 quarts of ice cream at once, but suspect it would be easier to make two batches of 2 quarts each in the refrigerated unit. "The difference between adults and children is the price of their toys." Now, a recipe for the best (richest) chocolate ice cream I have discovered. This recipe is from the KitchenAid instruction manual. (Cooked ice cream is more trouble than uncooked, but it is worth the effort.) 2 oz (2 squares) unsweetened chocolate } Heat in a double boiler until the 2 cups milk } chocolate is melted. 1 cup sugar } Combine, then add to milk. Stir 1/8 tsp salt } until well mixed, then cook three 3 egg yolks, slightly beaten } minutes more (until bubbly at the edges). Remove from heat. 1 tsp vanilla extract Add to mixture, then allow to cool. (I have found that the most effective method is to place the pan in cold water.) 1.5 cups heavy cream Whip until cream holds its shape. (Do not whip too stiff, or it will not fold into the chocolate!) Fold in chocolate, chill, and freeze. -- Herb Weiner Coauthor of "Beyond Tacos Mexican Cuisine" Author of dessert cookbook yet to be written