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Julie Bove[_2_]

"S Viemeister" > wrote in message
...
> On 7/2/2016 4:44 PM, 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.)
>>
> When I was a child, my mother made ice cream in metal ice-cube trays
> (minus the metal dividers) - she did just what you suggest, removing the
> tray periodically to stir the mixture around around. The shallow trays
> froze fairly quickly, so it didn't take all that long.

You can also get one of those balls for making small amounts. Or... Make
vegan stuff with frozen bananas as the base. Slice, freeze, put through the
food processor and eat. Can stir in bits of things. Can even make banana
fruit leather and roll into cones.