"ImStillMags" > wrote in message
...
> On Saturday, July 2, 2016 at 1:45:04 PM UTC-7, wrote:
>> I got a 1-quart Donvier (non-electric) for $5 at a yard sale (last
>> year?), made chocolate raspberry truffle ice cream with it recently, and
>> it worked beautifully.
>>
>> But I have to wonder - why DOES anyone with a freezer need to use an ice
>> cream machine to make it? Does it have to do with the texture? If so,
>> what?
>>
>> Seems to me one could just take a plastic container, put in the cooked
>> mixture, stick it in the freezer and take it out to stir for a few
>> seconds every hour. Yes, that WOULD mean hanging around the house for
>> about four hours or so, but other than that, I don't know what the
>> problem is. (With the Donvier, it took maybe only half an hour of
>> occasional stirring before I transferred the ice cream to a plastic box
>> and put it in the freezer for three hours, according to the
>> Williams-Sonoma recipe. Of course, I was free to leave the house once I
>> did that.)
>>
>> I'm trying the peppermint stick recipe from The Joy of Cooking right now,
>> but that has a higher percentage of milk, so I'm guessing it won't be
>> that great - but at least it has no eggs and didn't require any cooking.
>> (I DID have to stick the Donvier, with the mixture, back in the freezer
>> after some stirring - the mixture wasn't nearly as thick as with the
>> other recipe. I left it there for three hours, took it out and it was
>> still somewhat liquid in the middle, so I stirred it again every 15
>> minutes or so, three times, and only then emptied the Donvier into the
>> plastic box to put back in the freezer.)
>>
>>
>> Lenona.
>
> I've never gotten the creamy texture just stirring often while freezing in
> the freezer. Only an ice cream maker can get that velvety texture. IMHO.

Yes, the same for me.



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