tag:blogger.com,1999:blog-12829830.post809382660332293466..comments2007-05-10T12:57:31.796-04:00Mollyhttp://www.blogger.com/profile/17344473202233770084noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-12829830.post-77934389925774454962007-05-10T12:57:00.000-04:002007-05-10T12:57:00.000-04:00Thanks Shira! <BR/> I have had some luck with machine-free ice cream, but it has definitely depended on what kind of base I am using. Richer, sweeter bases are easier to make without a machine, as fat and sugar prevent large ice flakes from forming. Basically what you need to do is freeze whatever base you make in a flat bottomed container - but take it out of the freezer every few hours to do some vigorous mixing and break the forming crystals (even in a food processor works well) until it is the consistency you are looking for. The most important time to mix, I've found, is when the sides of the container's contents are freezing solid while the middle is still liquidy. I hope that's helpful. And let me know how your efforts turn out! <BR/> Also I'm very jealous of your proximity to Berthillon.<BR/><BR/>Hi Terry B, of course I'll continue to write here. Freeing myself from the confines of midtown office life, I hope, will only aid and abet my culinary tales. <BR/> Speaking of Haagen-Daz... a friend just alerted me: http://www.haagen-dazs.com/newflavorday/<BR/>(not guiltless, but great for the bank account!)Mollyhttp://www.blogger.com/profile/17344473202233770084noreply@blogger.comtag:blogger.com,1999:blog-12829830.post-10751502259840844652007-05-09T16:49:00.000-04:002007-05-09T16:49:00.000-04:00Wow! Big, cool changes. Congratulations on grad school. Speaking selfishly, I hope you'll still find time--and the inclination--to post here.<BR/><BR/>I love your tales of the sensual bliss of cones, be they ice cream, gelato or yogurt. Myself, I've just discovered the guiltless pleasures of Haagen-Dazs' lowfat Dulce de Leche frozen yogurt.<BR/><BR/>In our latest move, we threw out our failure of an ice cream freezer. May have to consider a new one.Terry Bbluekitchen.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-12829830.post-59734868744092533012007-05-08T03:00:00.000-04:002007-05-08T03:00:00.000-04:00Congratulations on your graduate school acceptance!<BR/>I'm currently living close-ish to Berthillon in Paris but, with (finally!) a proper freezer, would love to experiment with some homemade options. Do you (or David's book, which I haven't seen yet), have any suggestions for machine-free frozen yogurt or ice cream?Shirahttp://www.blogger.com/profile/00435085252955668889noreply@blogger.com