Christine Dabney wrote:

> On Fri, 17 Aug 2007 08:30:24 -0400, "Dee Dee" >
> wrote:
>
>>Also if you haven't eaten a lot of gelato, if the case be that a gelato
>>maker is only for making gelato, I'd be sure that you really like gelato vs.
>>ice cream. I like gelato, but give me ice cream anytime.
>>
>>
>
> I already have an ice cream maker, two in fact. I was under the
> impression I can make gelato in a regular ice cream maker anyway.


You can, for sure. Here's a few tips.

Gelato is denser and contains less air than your average ice
cream. Since churning introduces air you want to churn it
for a shorter period of time. The problem with that is
the shorter churn time means it might not freeze enough.
Here's what you do.

Put your ice cream maker in the freezer an hour before
you're going to churn. Or more. Put the base in the freezer
about 15 minutes before to get it colder, too. Really cold,
but not quite to the point of freezing.

Run the ice cream maker in the freezer. It will draw
off the heat produced by the motor and keep the temp
to a minimum resulting in faster freezing and less
churn time.

You can get it down to as little as 15-20 minutes,
depending.

--
Reg