Conference turris::cooks

    I have THREE hand-crank ice cream makers - we have a big party every
    summer where hordes of people, some of whom also have ice-cream makers,
    come over and make and eat huge quantities of ice cream.  Most
    old-fashioned home-made ice cream recipes make ice cream that is better
    off being eaten as soon as it is cranked (anyhow, you work up quite an
    appetite cranking it!), because there are no stabilizers and so it gets
    crystally if you refreeze it.  I never worried about sterilizing the
    parts any more than any other cooking equipment; it is only the cream
    and fruit pulp that is uncooked since the base of the kind of ice cream
    we make is an egg-yolk custard, which is cooked first.  Anyhow, there
    is never any left by the end of the day...  Last year we made about 5
    1/2 gallons of ice cream batter, which is several gallons of frozen ice
    cream since it expands when it freezes.
    
    There are "modern" homemade ice cream recipes that are made with
    WHIPPED cream, and these are apparently better if made ahead of time
    and then frozen hard for a day, so this kind may keep better. Someone
    brought a batch of this kind of ice cream (pumpkin!  it was VERY good,
    too!) laat year, already frozen.  I don't know if the base for that is
    cooked, though.  One person made frozen yoghurt last year (blueberry),
    and it was good, too, but I don't know how it would have refrozen if we
    hadn't immediately devoured it.
    
    I don't know about the little electric ice cream makers that sit inside
    a freezer; that isn't what I grew up with, so I don't own one now.  My
    family always made fresh-peach ice cream in the crank machine every
    summer, and I still make it (plus two other flavors in my other
    machines).
    
    /Charlotte                     

We own 2 ice cream makers as follows:

Donvier
-------
This is a plastic hand-cranked machine, but nothing like the 'old-fashioned' 
variety.  The trick to the Donvier is that it has to be VERY cold, i.e., it 
needs to sit in your freezer for 5-6 hrs before use.  We leave ours in all 
the time.  You don't need any salt or ice.  Just put your ingredients in, 
turn the handle a few times until you meet with some resistance, wait a few 
minutes and repeat the process a few times.  We have the pint size and it 
takes about 15-20 minutes to go through the process.  

We have made ice cream, frozen yogurt and sorbet in it, and all work out 
fine.  Freezing home made ice cream or frozen yogurt just never really 
works well.  Ice crystals will undoubtedly form.  That's why we purchase a 
pint size -- two of us eat most of it right after making.  Sorbet, which is 
water-based, keeps fine, and all the newer cookbooks usually have recipes 
for a variety of exotic flavors.  


Waring
------
We also have a half-gallon size Waring electric model.  This one you need 
salt for and can just use regular table salt.  Just add the ingredients and 
plug it in and let it go.  Since it's been a few years since we used this 
one, I cannot remember how long it takes.  It's probably something like 
30-40 minutes.

---------
As for sterilizing, forget it.  Normal washing hasn't killed us yet!

  The electric one that we have (could be Waring, don't recall) doesn't seem
to be able to freeze the ice cream all the way.  We have to dump the would-be
ice cream into Tupperware, and let the freezer do the final touches.

--Sharon

    Donvier, Donvier all the way! My mother gave all four of us kids this
    wonderful machine for Christmas one year. Never tried the other kinds,
    but from what I hear, sounds like too much work. If you get the
    Donvier, a recipe book comes with it.  Can't rave too much about this
    wonderful machine!

    Sounds like Donvier gets the thumbs up - now all I have to do is find
    out if its available in the UK. Does anyone have an address they
    can post, so I can write & ask. I'd appreciate some idea of price
    as well.
    
    Reading between the lines, I don't need to worry about how long
    icecream keeps because its so good it all gets eaten anyway!
    and I didn't see why normal washing wouldn't be good enough. It
    must be the current UK obsession with salmonella etc.
    
    Thanks for your help.
    
    Rosemary

We bought our 1 pint Donvier for $10-15 US last summer.  I cannot remember 
exactly.

As for getting one, find someone who is coming to the greater Maynard area 
on business and ask them to find the nearest Lechmere store and buy one for 
you.  Make sure you tell them whether you want the pint or quart size.

I will try and remember to look up an address for you and post it here.

    I bought some 1 pt models at Bradlees when they were on clearance.
    Figured I'd save them for Xmas presents or otehr emergencies,
    considering the price.  (Under $6).  I'll part with them for the
    same price.  (2 black, 1 yellow left).
    
    ed
    (Hey, I also hoarded chocolate chips because of the upcoming global
    shortage.  You go for your kind of survivalism, and I'll go for mine.
    :-}  )

    RE:7
    
    Well a one pint is what I'm looking for & if theres a smart way of
    getting one to the UK that you can think of (unfortunately, I don't
    know anyone doing any travelling - particularly at the moment) I'd be
    glad to send the money.
    
    Any colour would be fine (unless it affects the taste of the 
    ice-cream ;-)
    
    I wouldn't worry about hoarding Ed, at least if you can still find
    things. I once bought a load of crystal vases in a sale for future
    present giving - but couldn't remember where I put them when I needed
    them!
    
    Rosemary

    They're all sold.  No more icecream makers.
    
    ed

I just ordered a part for a Donvier, cause my crank handle snapped.  The company
that was marketing them in the US was bought out by another company in New 
Jersey (something like Lifestyles, Inc.), so I doubt they would be able to tell
you where they are available in the UK.  The unit is made in Japan.  

A warning... if you get someone to transport one for you, they must be carried
on the plane.  I was recently told that anything that looked suspicious in 
checked baggage xrays would simply not be put on the plane, and I think a metal 
cylinder would qualify.  And they should be prepared for lots of questions to 
be asked if it's carried on, too.

Also, the business end of the Donvier CAN'T be sterilized.  Mine has a label on
it that says "DO NOT HEAT!"  I wash it in warm water (no soap) until the water
runs clear, and stick it back in the freezer, but then we only make eggless 
frozen yogurt (and the yogurt is already spoiled milk, right...)

				-JP

I just looked an my 1 pint Donvier box and saw a price tag of $29.95.  I 
could swear I paid under $15 for it, but now I'm confused.

In any event, here's the address and phone number I got off the box.

	Donvier Ice Cream Maker

	Nikkal Industries, Inc.		
	2548 Sandfiddler Rd.
	Virginia Bead, VA 23456

	804-721-3440


I tried calling that phone number to save you an overseas call, but got no 
answer.

Good luck!

Yep!  That's the place that was bought out by the place in New Jersey.

By the way, the place in NJ has NO PHONE.  When I called NIKKAL, I got a 
recording (obviously now defunct) that said contact them by MAIL.  It was a
long and painful wait.  First I had to get the price list, then I had to send
away for it.  All in all it was about 2 months without the use of my Donvier!
(I finally broke down and made a batch using a stiff plastic spatula from my
cuisinart in place of the dasher.

    Can someone post some of the ice recipes for the hand crank model??  I 
    have mine in storage but haven't used it for a time, since the booklet
    with the recipes got lost..My family likes Choc.,strawberry and butter
    pecan and cherry..
    Thanks in advance.
    mike
    

    Thanks for the address & the attempt at phoning. I'll try
    a letter & see what happens. Failing that - I'll just have
    to come over for a holiday ;-) !
    
    Rosemary

    When I was in London over Christmas I know I saw the machine you are
    refering to in the Stores - Kingston  Bentalls and/or John Lewis and
    maybe even Elys in Wimbledon.  About even Exchange Pound for Dollar
    therefore twice the price in the UK.
    /Anna

    Hi everyone!!  I lost my Donvier booklet.  Could some post a few of the
    recipes especially the vanilla one and the basic fruit one.  
    
       I bought the heavy cream this morning and was going to make it for
    dessert after our barbecue, that's when I discovered I had misplaced
    the book.  I have one good cantaloupe recipe, but it calls for raw eggs
    and I do not feel comfortable eating or serving them any more.  I'm
    going to wing it with some canned pineapple, cream, sugar and perhaps a
    little vanilla.  Is vanilla appropriate.  AND some coconut!!!  This
    could be fun.
    
      Thanks.
    
       Flo

    Basic Vanilla
    2 eggs
    2/3 c sugar
    1 3/4 c milk
    2 c cream
    2 t vanilla
    
    Beat eggs and sugar w/ elec mixet until thick and cream colored.  Add
    milk cream and vanilla. Mix well.  Makes a qt.
    
    If you prefer to cook the eggs:
    
    French vanilla
    
    3 eggs 1 c sugar
    2 c cream
    2 c milk
    2 t vanilla
    
    Beat eggs and milk in lg saucepan.  Add sugar.  Cook over low heat,
    stirring constantly until thickened (~ 10 min).  Mixture should
    smoothly coat the spoon.  Cool, then add cream and vanilla. 
    Refrigerate overnight.
    
    If you do you the cooking recipe (French), you must thoroughly
    cool the mix or, as you probably know, the Donvier will not be able to
    work properly.
    
    I usually use 1/4 to 1/2 c more milk and less cream especially if the
    cream is heavy cream.  You can vary it either way to your heart's
    content here.  :-)
    
    Fruits
    
    1 egg
    1/3 c sugar
    1/4 t vanilla
    1 c cream
    fruit
    
    Beat egg and sugar until thick and cream colored.  Add cream, and
    fruit. MiX well.
    
    FOR FRUIT CHOOSE:
    1 c mashed ripe banana.
    1 c chopped or mashed cherries (fresh or frozen, thawed)
    3/4 c mashed blueberries (fresh or frozen, thawed)
    
    
    There is actually a pineapple recipe:
    1 egg, 1/3 c sugar, 1/2 c cream, 1/2 c milk, 3/4 c cruched pineapple
    w/ its own juices.  As above:
    Beat egg and sugar until thick and cream colored.  Add milk, cream, and
    fruit. MiX well.
    

    Thanks.  I forgot that there was an egg in the fruit ones.
    Do you think I can leave the egg out.
    
    I ended up making a peach ice cream with canned peaches, two cups of
    heavy cream and 1 cup of sugar.  It was so, so and did not really
    freeze right.
    
       Better next time.
    
         Flo

    For what its worth, I called the 800 number on the Egg Beaters package,
    and they stated that they are pasteurized. They are safe for using raw
    in ice cream, mayo, eggnog, etc. 1/4 cup == 1 egg.
    
    Dave
    

    What was so-so?  Taste, texture, freezing?
    
    ed

    So-so was it wasn't really good or bad.  It tasted too much like milk
    for me - but then I don't like milk.  The texture where it did not
    freeze was like a thick milkshake.  I would not make it again.
    
    I will try the egg substitutes for the uncooked egg recipes.
    
    Flo

    Ahh, it didn't fully freeze, did you chill the peaches or just pop
    them out of the room temperature can?  I've found chilling to be
    important.
    
    ed

    No I had them refrigerated pureed (sp) until I added all to the Donvier.
    I was thinking I probably should have given it some extra time.  I gave
    it about 30 minutes to set.  It did get nice and firm around the
    outside and on the bottom.  My Donvier makes a quart.  I was wondering
    if the pint size would be more efficient as you are freezing a smaller
    amount.  I just got a new (last fall) chest type freezer, and the
    Donvier was stored in there, so that should not have been a problem.
    
    I'll try again soon.
    
    Flo

    Is the Donvier still available ?. Prime Value mart used to have it in
    their catalogue - as did Service Merch. Neither seem to carry it
    anymore. Also I called Lechmere and they said they don't do any
    non-electric models. Does anyone know where ( if ) I can get one of
    these things.
    
    Rod

    Don't know if the Donvier has been discontinued, but if it has I'm sure
    glad we got ours.  We use it all the time!  SURELY they weren't having
    sluggish sales for such a wonderful gadget!
    
    Steve

    When I tried to get a replacement crank, I found they had been taken
    over by some other company.  I did get the part, but I'm not sure they
    are still marketing the makers in the US.  I have seen others just like
    it for LOTS less on sale in the Caldor/Kmart/Sears type stores.  I also
    notices a motorized version on sale in Lechmere.

    Do you know the new name(s) of the others?  I've had my eye out 
    for a Donvier since the end of the summer and haven't been able 
    to find one.  I've really been watching the sales flyers thinking 
    that ice cream makers should be going on sale as we get closer to 
    summer, but still no luck.  
    
    Conni

    Try Kitchen Etc. in Nashua on Daniel Webster Highway.  I think I saw a
    Donvier machine there last week for making sorbet (of course,a new
    marketing scheme!).
    
    P.

A sorbet machine, huh? I wonder if it comes in a left-handed model ...

        
    I was in a store called "Duck Soup" in Sudbury, MA (on Rt 20 in the
    Mill Village shopping area).  They had Donvier Ice Cream makers on sale
    in assorted sizes.  The prices were from $14.95 - 35+.
    
    
    ****
        

    I found Dovier Ice Cream makers at Cook's Compliment in Peterboro, NH
    on Saturday.  They only had the quart size and they were charging $55
    for it which is quite a bit more than the last reply indicates and much
    more than they used be when they were piled at the checkout counters at
    Lechmere, etc.
    
    We scooped one up though for good friends who have been mourning the
    demise of their old one and search for a replacement for months.

    Thanks for the pointer to Duck Soup!  Now I just have to 
    wait until after work to take a ride to Sudbury... but I
    want to go now!
    
    Conni

First,

>>  We scooped one up though for good friends who have been mourning the
>>  demise of their old one and search for a replacement for months.

What happened to their old one?  I snapped the crank on mine and was able
to send for replacement parts.  I got 2 cranks and 2 dashers, since I figured
these would be the parts most likely to break in the future.

Second, 

Why is the keyword for .32 set to "Portugal"?


					-JP

    Ok - here's an update. My wife found the 1 pt model in the Kitchen shop
    in Pheasant Lane ( NH ). We got it home and made a good batch on the
    second attempt - I'm sure it wasn't cold enough the first time. Found
    out that 1pt is not enough for two adults and two teenagers ( why
    didn't I know that ). Took it back to the shop - found out that they
    only carry the one pint model. The shop said that Donvier had been
    taken over but were back in business. The small one was $24ish.
    Got a Waring 1 or one and one half quart electric model for 39ish from
    Lechemere.
    The
    box says one size and the instructions say another - haven't measured
    it yet.
    Anyway its exactly the same as the Donvier - except that it has a dinky
    little motor that fits in the lid. A crank handle is available as an
    option. It looks like there are two models - one electric and one crank
    and you can upgrade either by buying the motor or crank.
    It works fine.
    
    Rod 

    Answers on .32
    
    First question.  They also snapped the handle, but when they tried to
    call/write for replacements, they apparently got the response that the
    company was out of business.
    
    Second question.  I have absolutely no idea why the keyword is set to
    Portugal.  I don't do keywords.  I barely do next/unseen.

    Looked hither and thither and finally found Donviers at Williams
    Sonoma--store only, not available in the catalog.  $50 for the quart
    model seemed pricey, but what the heck...it was Father's Day.  I asked
    the woman behind the counter about the price...she felt it was worth
    the $15 more than it cost last summer, since it was the new and
    improved model and all.  I'm not sure I agree.
    
    Made the first batch last night.   Changed my mind--it was worth any
    price!  Got the Ben and Jerry's ice cream recipe book to go with it. 
    Made the basic no-egg sweet cream and threw in chunks of Ghiradelli
    bittersweet chocolate.  WOW!  Too sweet tho'--will cut sugar in half or
    less next time.  Of course, Ben and Jerry wouldn't give us their exact
    recipe!
    
    Will type in info for replacement parts if I can remember to bring the
    Donvier pamphlet.
    
    Nancy

    Is there a price advantage of owning an ice cream maker or do people
    mostly buy these in order to make their own varieties of favorite ice
    cream?  I'm curious how much the average pint of ice cream costs to
    make at home.

Donvier parts come from:

	Lifestyle Concepts Inc.
	7 Reuten Drive
	PO Box 546
	Closter, NJ 07624
	tel 201-767-8880
	fax 201-767-5634

The left over order form I have shows the following:

	model			price	part no
	---------------------	-----	-------
	CHILLFAST PINT handle	1.30	70001
	PREMIER PINT   handle	1.30	71001
	CHILLFAST QT   handle	1.50	72001
	PREMIER QT     handle	1.60	73001
	HALF PINT      handle	 .75	74001

You have to add $1 for shipping/handling.

By the way, I ordered an extra blade.  Although it did not break, it looked
like a likely candidate for breaking the next time I forgot to turn the handle
for too long a period of time.  Besides, they were cheap enough.  So, in case 
you worry like I do:

	model			price	part no
	---------------------	-----	-------
	PINT blade		1.30	70003
	QUART blade		1.75	72003
	HALF PINT blade		1.20	74003

						     
							- JP


ps:  I found it interesting, by the way, that to order all the parts needed to
make a PREMIER QUART, including the recipe book, cost $32.90 (including
shipping), which was less than I paid for the thing in the first place. 
Needless to say, I don't buy much at THAT store anymore!
    

    re .38
    
    For me, I make frozen yogurt with non fat yogurt and nutrasweet.  So
    it's for the calories.  Most folks do it for the flavor.  I would
    venture a guess that making a high quality custard based ice cream at
    home is probably more expensive than buying even a high end commercial
    ice cream.

    At least you know what's in the stuff you make at home.  I don't think
    I could find "guar gum" to add to my ice cream and as far as powdered
    eggs are concerned for the French Vanilla I would hope the real ones
    are what the recipe books had in mind.
    
    

    How about some of those recipes?  I haven't hauled out my Donvier in a
    couple of years because I lost the recipe booklet : (
    Sarah

    re: .41 slight rathole
    
    Guar gum is simply an extract from the guar bean, used as a thickener
    and a stabilizing agent in foods. You can buy it in powdered form at
    'most any health food stores.  As far as additives go, it's pretty
    innocuous stuff.
    
    Sue

    Someone sent mail earlier today that The Kitchen in Pheasant Lane Mall
    is having a 20% off sale through the end of June.  We went in at
    lunchtime and found the 1 pint Donvier for $24.95 minus 20%.  (I bought
    the last three, so don't go rushing down there.)  Is $20 a decent deal?  

    Seeing that I'm a novice in the homemade ice cream department, are
    there ice cream cookbooks on the market and if so, any one in
    particular stand out for being better than the others?  This is needed
    for a wedding gift so any quick responses would be greatly appreciated.
    Well, two are for gifts, I did buy one Donvier for us.  The woman at
    the store thought I was on some kind of a binge.  :^) :^)

    Ended up buying a Ben & Jerry's cookbook.  Here's a few recipes from
    it.  All recipes below make 1 quart.

    
    NEW YORK SUPER FUDGE CHUNK
     
    1/4 cup coarsely chopped white chocolate
    1/4 cup coarsely chopped semisweet chocolate
    1/4 cup chopped pecan halves
    1/4 cup coarsely chopped walnuts
    1/4 cup halved chocolate-covered almonds
    4 ounces unsweetened chocolate
    1 cup milk
    2 large eggs
    1 cup sugar
    1 cup heavy or whipping cream
    1 tsp vanilla extract
    1 pinch salt

    Combine chocolates, pecans, walnuts and c.c.almonds in a bowl, cover,
    and refrigerate.

    Melt unsweetened chocolate in top of double boiler over hot, not
    boiling, water.  Whisk in milk, a little at a time, and heat, stirring
    constantly, until smooth.  Remove from heat; cool.

    Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 
    Whisk in the sugar, a little at a time, then continue whisking until
    completely blended, about 1 minute more.  Add the cream, vanilla, and
    salt and whisk to blend.


    MOCHA SWISS CHOCOLATE ALMOND	

    2 large eggs
    3/4 cup sugar
    4 tsp unsweetened cocoa powder
    2 tbsp good-quality freeze-dried coffee
    2 cups heavy or whipping cream
    1 cup milk
    1 cup chocolate-covered almonds

    Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 
    Whisk in the sugar, a little at a time, then continue whisking until
    completely blended, about 1 minute more.  Add the cocoa and coffee and
    whisk to blend.  Whisk in the cream and milk thoroughly.

    Transfer the mixture to an ice cream maker and freeze following the
    manufacturer's instructions.

    After the ice cream stiffens (about 2 minutes before it's done), add
    the almonds, then continue freezing until the ice cream is ready.


    COFFEE

    2 large eggs
    3/4 cup plus 2 tbsp sugar
    2 cups heavy or whipping cream
    1 cup milk
    3 tbsp good-quality freeze-dried coffee


    Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 
    Whisk in the sugar, a little at a time, then continue whisking until
    completely blended, about 1 minute more.  Add the cream, milk, and 2
    tbsp of the coffee and whisk to blend.  

    Transfer the mixture to an ice cream maker and freeze following the
    manufacturer's instructions.

    After the ice cream stiffens (about 2 minutes before it's done), add
    the remaining 1 tbsp coffee, then continue freezing until the ice cream
    is ready.

    [Variation: COFFEE ALMOND SWIRL]
    Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice
    cream stiffens (about 2 minutes before it is done), then continue
    freezing until the ice cream is ready.  Remove the dasher and fold in 1
    cup cold fudge sauce with spatula.

The Ben & Jerry's book is an excellent choice - it will be well-enjoyed!!

--Sharon

    And of course, there's no comparison between 1/2 gallon of Hood and
    homemade ice cream!
    
    Perhaps one of the best parts of homemade ice cream is that if you
    happen to have a large maker, you have little choice but to make
    a lot, and then have lots of leftovers! :-)
    
    --Sharon
    

All this talk of ice cream makers is making my mouth water!

Is there any way of mail-ordering a Donvier and getting it sent here? 
I've only had a cursory glance at the stores but this does not seem to 
be a locally known brand. How would I go ordering one from Donver, for 
example?

Sheridan
:^)

I recently purchased an inexpensive ice cream maker and it works fine. However,
I've noticed that many ice cream recipes contain raw eggs. Should I be concerned
with salmonella poisoning?

Ross

    Ice cream is one of the main culprits in food poisoning/sickness
    usually in the form of salmonella. Even here in Germany, a country with
    some of the strictest health laws I have ever heard of (they even eat
    raw pork here and trichinosis is virtually unheard of), salmonella is
    a recurring problem. They have even gone to the extraordinary measure
    of recomending that eggs not be fried sunny side up but rather over
    easy in order to heat the yolk enough to kill the bacteria. The same
    applies to soft/hard boiled eggs.
    
    So, IMHO consuming with raw eggs is tempting the fates.
    
    
    Scott 

Interesting. As much as I think the salmonella/eggs problem is
exaggerated (and I do continue to use raw eggs in some foods), ice
cream is one thing which doesn't require raw eggs, regardless of what
the recipe says. All of the recipes I've seen (and made) call for the
yolk, so I just cook the yolk with the sugar and some of the milk in a
double-boiler (bain-marie) until it starts to thicken a bit. This not
only takes care of the salmonella problem, but improves the texture of
the ice cream, giving it more body.

    Or, if you don't feel like cooking yolks, just use one of those
    cholesterol-free egg substitutes.  I've made ice milk with it, and the
    taste was perfectly fine.  Well, for ice milk, that is... ;^)
    
    

    I am looking to buy some friends an ice cream maker for Christmas.
    I see that people like the Donvion. Does anyone else have a brand that
    they like? What should I look for in and ice cream maker. I want
    something around the $30 range.
    
    Where do you find an ice cream maker at this time of year? I have tried
    about a half dozen stores (I haven't made it to Kitchen etc or Service
    merchandise yet), and none of them carry ice cream makers.
    
                                    Alice

    Lechmere advertises the Donvier often but it's the larger model for
    $50.  Assuming they also carry the pint model, it would run you around 
    $20-$25.  If you wanted to spend $30, you could pick up the smaller ice
    cream maker and get the Ben & Jerry's ice cream book to go along with
    it.  Cookbooks are 20% off this week at Lechmere.  :^)

I called a phone number posted in an earlier reply, to get some info on
Donvier's

	1-201-767-8880

They referred me to

	1-416-475-6104

I was transferred to a woman who was happy to answer my questions, though I
suspect that she usually works with buyers, not retail consumers.
She may not appreciate their phone number being posted :-)

--Sharon

    I guess then that my suspicions were correct, Donvier is 
    Canadian (416 exchange is metropolitan Toronto). 
    
    Thanks for the previous suggestions of egg ideas - We are
    using the Donvier (and love it!) but have been using raw eggs
    (without any problem I might add) for years for our ice cream recipes.
    
    One note about the Donvier; make sure the ice cream does not become
    too hard before you turn it; we forced it too much once, and the
    part of the crank that joins into the shaft sheared.
    
    Luckily my husband and my dad were able to fix it by inserting a 
    metal pin and using a strong epoxy as a bond. Now its greatly
    re-enforced, so it is actually a little stronger than before.
    
    Monica 
    

    Does anyone know where I can get one of these Donvier's?  I have called 
    Lechemere in Worcester and Caldor's and I checked a few stores while I
    was passing through.  Nothing.
    
    I need this for Father's day gift.  It's either this or an insect book
    that my 2 year old selected! ;-)

Try Lechter's?

    Lechter's doesn't have them.  I called Prime Value Mart.  They have
    three models.  I'll go there to see if they are the Donvier type.

    Has anyone heard of an ice cream maker by White Mountain?  If
    so, do you know where you can buy one?
    
    

    RE: .61  by NEMAIL::CURTIN 
    
    >Has anyone heard of an ice cream maker by White Mountain?  If
    >so, do you know where you can buy one?
    
    I believe White Mountain made the traditional hand-cranked wooden
    bucket ice cream makers.  We acquired one some 20+ years ago, but I
    don't know if they're still in business or not.
    
    One tip about making hand-cranked ice cream, don't be too vigorous lest
    it churn to butter before it freezes.
    

    Do ice cream makers (frozen yogurt makers) do using fat free yogurt?
    Does it freeze well? Does it taste good?
    
    Paul
    

    I don't know about fat free yoghurt, but lowfat yoghurt works fine - I
    still hve part of a batch of banana frozen yoghurt in the freezer.  The
    stuff refreezes a lot better than homemade ice cream does, too - not
    too many ice crystals.
    
    /Charlotte

    I have a brief comment to add about raw eggs, salmonella, etc.
    In speaking with a woman who almost died from salmonella poisoning, 
    she told me the very specific instructions the hospital told her to 
    avoid it in the future. 
    Salmonella is not something wrong with the egg, but rather from the 
    outside of the shell.  A good egg can be contaminated by being cracked
    open and dropped out of the shell and just passing by the bacteria on
    the outside of the shell.  So the suggestion of the hospital is to
    always wash eggs gently with kitchen soap, and rinse well prior to
    cracking open.  This woman tasted one tiny sample of cookie dough and
    almost died from it.  I wash eggs if they will be used raw for any
    reason, otherwise I don't ... but I've stopped sampling cookie dough
    or other raw batters unless I've washed the eggs beforehand.
    
    Hope it helps.
    
    Nancy

    
    	Thanks for the washing tip, hadn't thought of that before...
    
	-Erik

     Andrea Mason
     CHIPBZ::MASON <== prefer
     HLO2
     DTN 225-5105
    
    Does anyone have a copy of the Donvier instruction book? I bought one at
    a yard sale this weekend, but no instructions. I figured for $5 how
    could I go wrong?  And I just *knew* that someone here would be able to
    help me! (Pleeze!!!)
    
    If you'd be willing to photocopy the booklet, or send me the book,
    I'll copy it and send it back, please get in touch with me at the above
    address.
    
    Thanks ****andrea****

    
    Look on the WWW.... there are other WWW sites, check out AltaVista.
    
    http://www3.epicurious.com/HyperNews/get/bon_appetit/56.html
    
    Your question was asked.....
    
    Does anybody have the instructions that comes
    with the DONVIER ice-cream maker?
    
    Any recipes or sugestions will do...
    
    
    
    	Donvier
    
    We have found a terrific recipe book 
    specifically for the Donvier ice cream
    maker!  It is titled "THE DONVIER ICE CREAM
    DESSERT BOOK" By Anna Creery.  The book number
    is ISBN 0-89865-627-3.  The old-fashioned
    strawberry ice cream on page 31 is 
    exceptional!!
    
    

    Thanks for your pointer.
    
    Regarding your comment:
    
    > Any recipes or sugestions will do...
    
    The problem is most recipes say "follow manufacturer's instructions for
    freezing."  Since I don't have the book, I don't know how to use the
    Donvier machine.
    
    Again, any help understanding how to use the Donvier would be most
    appreciated!
    
    ****

>    Again, any help understanding how to use the Donvier would be most
>    appreciated!

I have a Donvier, and it couldn't be simpler to use.  From memory:

* Keep the insert (the aluminum part) in the coldest part of the freezer.  Take
out out, with DRY hands, just before the following steps.  (I'd freeze it for a
least a couple of days.)
* Put the insert into the bucket, sealing it in place with the rubber ring. 
You may want to practice this part with a room-temperature insert, as it's a
little tricky.
* Pour the chilled (refrigerated) ice cream mix into the insert.  Put the
dasher in place, and affix the lid (with the drive nut on the dasher extending
through the lid), and put the handle on the drive nut.
* Turn the handle once or twice around every few minutes until the ice cream is
the desired consistency.
* The little rubber dot on the handle's knob (assuming it's not gone) is to
seal up the hole in the top of the lid, after taking out the dasher.
* Transfer the ice cream to a different container for storage, and wash out the
insert carefully.  You'll be amazed that water still freezes to it even after
making ice cream, which can make washing interesting.  The book warns against
using hot water or a dishwasher, though I don't know why.

Hope this helps,
-Doug

    RE: -1
    
    Thanks!
    
    I also found someone here in HLO who has an instruction book, and I've
    been promised a peak, so that should help too.
    
    I just knew that you all would come through...thanks to everyone who's
    helped!
    
    ****