In this case, it is one of those cooking toys that I was so pleased to
get initially. I picked up one of those Rival Soft Serve Ice Cream
Makers. It is the type where you put the bowl in the freezer overnight
or a couple days in advanced, and then you put it all together, run the
machine and the ice cream forms inside, and then it has an auger to push
the soft serve out the bottom.

No leaks, the parts go right together and the machine operates as it
should. BUT, the bowl just doesn't freeze the ice cream adequately, and
I never got anything closer than a well melted shake. Three tries, no
worthy results, out it goes. And this isn't even worth a FreeCycle. It
was so bad, I couldn't inflict it on anyone else either.

So does anyone here have one of these, and if so, how did you get your
results (presuming they were better than mine)?

jt

On Apr 25, 10:47 pm, jt august > wrote:
> In this case, it is one of those cooking toys that I was so pleased to
> get initially. I picked up one of those Rival Soft Serve Ice Cream
> Makers. It is the type where you put the bowl in the freezer overnight
> or a couple days in advanced, and then you put it all together, run the
> machine and the ice cream forms inside, and then it has an auger to push
> the soft serve out the bottom.
>
> No leaks, the parts go right together and the machine operates as it
> should. BUT, the bowl just doesn't freeze the ice cream adequately, and
> I never got anything closer than a well melted shake. Three tries, no
> worthy results, out it goes. And this isn't even worth a FreeCycle. It
> was so bad, I couldn't inflict it on anyone else either.
>
> So does anyone here have one of these, and if so, how did you get your
> results (presuming they were better than mine)?
>
> jt

I have something similar, an old Donvier ice cream maker. It works
best when the mixture going in is already quite cold. If the mixture
going in is cold, the ice cream maker can take it the rest of the
way. These freezer buckets are not capable of dropping the
temperature of a mixture very far. So you have to start cold. But if
you start cold... they work.

In article
>,
Will > wrote:

> On Apr 25, 10:47 pm, jt august > wrote:
> > In this case, it is one of those cooking toys that I was so pleased to
> > get initially. I picked up one of those Rival Soft Serve Ice Cream
> > Makers. It is the type where you put the bowl in the freezer overnight
> > or a couple days in advanced, and then you put it all together, run the
> > machine and the ice cream forms inside, and then it has an auger to push
> > the soft serve out the bottom.
> >
> > No leaks, the parts go right together and the machine operates as it
> > should. BUT, the bowl just doesn't freeze the ice cream adequately, and
> > I never got anything closer than a well melted shake. Three tries, no
> > worthy results, out it goes. And this isn't even worth a FreeCycle. It
> > was so bad, I couldn't inflict it on anyone else either.
> >
> > So does anyone here have one of these, and if so, how did you get your
> > results (presuming they were better than mine)?
> >
> > jt
>
> I have something similar, an old Donvier ice cream maker. It works
> best when the mixture going in is already quite cold. If the mixture
> going in is cold, the ice cream maker can take it the rest of the
> way. These freezer buckets are not capable of dropping the
> temperature of a mixture very far. So you have to start cold. But if
> you start cold... they work.

I did start cold, my fridge is at 38F, and it had been in there 22
hours. Well, at this point, it doesn't matter, because I already dumped
it. But I am also looking for stories here from others with similar
disappointments due to other types of appliances. Just trying to kick
some life into this forum.

jt

"jt august" > wrote in message
...
> In article
> >,
> Will > wrote:
>
>> On Apr 25, 10:47 pm, jt august > wrote:
>> > In this case, it is one of those cooking toys that I was so pleased to
>> > get initially. I picked up one of those Rival Soft Serve Ice Cream
>> > Makers. It is the type where you put the bowl in the freezer overnight
>> > or a couple days in advanced, and then you put it all together, run the
>> > machine and the ice cream forms inside, and then it has an auger to
>> > push
>> > the soft serve out the bottom.
>> >
>> > No leaks, the parts go right together and the machine operates as it
>> > should. BUT, the bowl just doesn't freeze the ice cream adequately,
>> > and
>> > I never got anything closer than a well melted shake. Three tries, no
>> > worthy results, out it goes. And this isn't even worth a FreeCycle.
>> > It
>> > was so bad, I couldn't inflict it on anyone else either.
>> >
>> > So does anyone here have one of these, and if so, how did you get your
>> > results (presuming they were better than mine)?
>> >
>> > jt
>>
>> I have something similar, an old Donvier ice cream maker. It works
>> best when the mixture going in is already quite cold. If the mixture
>> going in is cold, the ice cream maker can take it the rest of the
>> way. These freezer buckets are not capable of dropping the
>> temperature of a mixture very far. So you have to start cold. But if
>> you start cold... they work.
>
> I did start cold, my fridge is at 38F, and it had been in there 22
> hours. Well, at this point, it doesn't matter, because I already dumped
> it. But I am also looking for stories here from others with similar
> disappointments due to other types of appliances. Just trying to kick
> some life into this forum.
>
> jt


The Donvier ice cream maker is for those who have lots of patience. I
bought one in the 1970's. I certainly was disappointed.
It holds true with all ice cream makers that one must use plenty of cream -
hence the name ice "cream." Using mostly "milk" will turn into a block
unless one keeps it moving and then likes slush. I, too, never got the
container cold enough to do an adequate job. Turning that crank has to be
one of the most boring kitchen chores of the last few decades.

A few years ago I moved up to a Cuisinart ice cream maker, but I still
hadn't got to my dream machine purchase, the compressor type.
I had plenty of cream each week for ice cream as I buy a gallon a week from
the local farm and can skim it off for ice cream.

However, that didn't last long, as I got into an even more wonderful habit:
espresso. As I've never been able to 'stomach' coffee without cream, I am
using all the cream for my coffee each week. I suffer when the cows don't
produce enough cream during certain times of the year and there is less
cream.

My only saving grace is that I can still tolerate the heavily pasteurized
cream for my coffee, so I guess I'll make a few batches this summer with the
farm cream.

My advice for an ice cream lover is to look for a Cuisinart (or similarly
priced around $50). Then if you ever do get the compressor-type, make sure
you are strong to lug to the counter space.

The rice cooker also has been a gradual moving forward in brands. I have a
Zojirushi now, and it makes perfect white and brown rice - EVERYTIME!
Longevity, experience and a little extra money sometimes makes a happier
cook.


Yesterday morning, I guess only because it was Sunday, I decided to make
pancakes. Today the electric skillet is still sitting there to be put
away. But I did decide (DH agreed) that it is the last time I will ever
make pancakes. It is no big deal to make them, but for us, not even worth
that amount of trouble. There are too many other wonderful things to eat.
And after getting out a jar of expensive fabulous maple syrup, we decided to
not use maple syrup again. I used honey. Time marches on.

Yes, I agree jt, this group really needs some life injected in it ;-)) I've
done my part today -- and now it's on to the rehab for a frozen shoulder
treatment 3x week for 4-6 months. No lifting of pans for me!

Dee Dee

On Mon, 27 Apr 2009 08:31:33 -0400, "Dee Randall" > wrote:

>....The rice cooker also has been a gradual moving forward in brands. I have a
>Zojirushi now, and it makes perfect white and brown rice - EVERYTIME!

Does rice stick and cake at the bottom -- almost like a paella crust -- in your
Zoj? It does in mine, no matter what I do. I wish the insert was heavier gauge.

>.... But I did decide (DH agreed) that it is the last time I will ever
>make pancakes. It is no big deal to make them, but for us, not even worth
>that amount of trouble. There are too many other wonderful things to eat.

The problem I have with making pancakes is that I know that, by simply adding a
bit more oil, I could be having waffles. 8

>And after getting out a jar of expensive fabulous maple syrup, we decided to
>not use maple syrup again. I used honey. Time marches on.

One vice I've never had -- maple syrup. I prefer berries or jam. Or a heated
mixture of frozen raspberries and raspberry or strawberry jam. Yum!

-- Larry

"pltrgyst" > wrote in message
...
> On Mon, 27 Apr 2009 08:31:33 -0400, "Dee Randall" >
> wrote:
>
>>....The rice cooker also has been a gradual moving forward in brands. I
>>have a
>>Zojirushi now, and it makes perfect white and brown rice - EVERYTIME!
>
> Does rice stick and cake at the bottom -- almost like a paella crust -- in
> your
> Zoj? It does in mine, no matter what I do. I wish the insert was heavier
> gauge.
>
> -- Larry


As a matter of fact, you mention the particular feature of this brand/model
that I most enjoy. It is the first rice maker I've ever had (and I've had
my share) where the rice on the bottom is similar to the rest of the rice;
IOW, no brown on the bottom, nor crusty cake.

I'm not sure exactly what model it is; I looked in my file, but it is a 10
cup fuzzy something.

You might recall me writing about making in it a risotto from a recipe which
didn't work -- funny, it was to be so naive, but I had to give it a go. But
it performs absolutely perfect for the rice I use: jasmine, short grain
white, basmati, Japanese (various), and recently at Costco I purchased some
organic brown from I think it is Lindenburg that is absolutely wonderful. I
believe it is in a 10# bag. I've made it three times and it has been fine
each time - no crust, just a wonderful nutty taste throughout.

Dee Dee

In article >,
pltrgyst > wrote:

> One vice I've never had -- maple syrup. I prefer berries or jam. Or a heated
> mixture of frozen raspberries and raspberry or strawberry jam. Yum!

Easter weekend, at my church, we had an Ester Vigil service Saturday and
the Easter Brunch after church on Sunday. For the reception after the
vigil, I set up my chocolate fountain. It is amazing how the crowd was
drawn in around it, truly magnetic. Anyhoo, I had strawberries for the
fountain, some of which was left over. I set it in the downstair fridge.

The next morning, while I was working on the Breakfast Bruschettas,
others were doing the waffles, and those remain strawberries got WIPED
OUT on the waffles. Seems many like that sort of idea for their
waffles, also. The maple syrup wasn't a big mover. BTW, the BB, my own
recipe, were a surprise hit.

jt

"pltrgyst" > wrote in message
...
> On Mon, 27 Apr 2009 08:31:33 -0400, "Dee Randall" >
> wrote:
>
>>....The rice cooker also has been a gradual moving forward in brands. I
>>have a
>>Zojirushi now, and it makes perfect white and brown rice - EVERYTIME!
>
> Does rice stick and cake at the bottom -- almost like a paella crust -- in
> your
> Zoj? It does in mine, no matter what I do. I wish the insert was heavier
> gauge.
>
> -- Larry


Larry, here is the brand I have. I got it at Costco May 07 - $89.99
Zojirushi NS-MYC18 Micom Fuzzy Logic 10 Cup Rice Cooker and Warmer

http://tinyurl.com/d6ahnm

At the risk of being snarled at by others; my ratio of rice to water is
almost with exception: 1 cup of white rice to 1-1/4 water. For brown rice,
I will use 1 cup of rice to 1-1/2 water. This is whether I soak for 1/2
hour and drain for 1/2 hour, which IMO only creates a different texture
which is probably unnoticeable by most.

Stay cool,
Dee Dee

On Apr 27, 7:31 am, "Dee Randall" > wrote:
>
> The Donvier ice cream maker is for those who have lots of patience. I
> bought one in the 1970's. I certainly was disappointed.
> It holds true with all ice cream makers that one must use plenty of cream -
> hence the name ice "cream." Using mostly "milk" will turn into a block
> unless one keeps it moving and then likes slush. I, too, never got the
> container cold enough to do an adequate job. Turning that crank has to be
> one of the most boring kitchen chores of the last few decades.

I am not having problems with my Donvier. it is one of the small
units and I keep it in the freezer. I do not use cream because that
takes too long to freeze, instead I use clabber milk. Clabber milk is
whole milk that has been fermented with a buttermilk culture. The
buttermilk culture introduces enough acid to give the ice cream a
little zip. I find that if you turn the crank every two or three
minutes at the beginning and every 15 minutes towards the end you get
perfect ice cream. I think it usually takes about an hour to make a
batch of ice cream. This works well for me since that is about the
same time that I'm in the kitchen fixing dinner. So fooling with with
the ice cream maker hasn't been annoying -- so far. We use it about
two or three times a week in the summer, and perhaps once a week and a
winter.

The error that I used to make using the machine, was turning the crank
all the time. When you turn the crank all the time the mixture never
chills correctly, it stays soft.

In article
>,
Will > wrote:

> I do not use cream because that
> takes too long to freeze, instead I use clabber milk.

Well, that may have well been the problem with my batches. However, I
find that a super heavy cream content ice cream tastes so much better,
so I will stick with my motorized version of the old fashioned salt and
ice freezer. I have a dual unit that makes 2 1-qts at a time that we
love. Double Strike Vanilla in one, and Frosted Midnight (super rich
chocolate) in the other.

jt

In article >,
"Dee Randall" > wrote:

> Yes, I agree jt, this group really needs some life injected in it ;-)) I've
> done my part today -- and now it's on to the rehab for a frozen shoulder
> treatment 3x week for 4-6 months. No lifting of pans for me!

Well, for me, the rehab is my kitchen. I won 200 sq ft of oak hardwood
flooring, installed. Going with an "antique brown," a little lighter
than my cabinets, a tad darker than my LR hardwood floor (which is
original to this 80 year old house). The joy of it, I get to scrape out
of the old flooring, layer upon layer of tile and linoleum down to the
possible original hardwood, and ultimately down to the subfloor. I'm
taking a weeks vacation to do this project, but the nice flooring will
be so worth it.

As to your shoulder rehab, Dee, I wish you the best with that. Maybe
you can get some cheap, light weight Farberware or T-Fal just to stay in
the game (running and ducking).

jt