Did you buy the one you just plug in or do you have to add ice and salt? Would like to know how well the no-ice ones work.I recently bought a Cuisinart ice cream maker so that I could make ice cream for my wife (type 1) and myself (not diabetic) with stevia.
He better hurry before we call out the militia! heheh! I went digging and found one of the ones he posted in the past on another forum . . . maybe he won't mind if I start the ball rolling . . .I've had one that I plug in for some years now and I love it! Where is Shottlebot when we need him?
Caramel Ice Cream
Pint of heavy cream
5 eggs, beaten
Sugar free caramel syrup (e.g., DaVinci's, Torani's, Smart & Final store brand)--to taste (I don't measure; maybe a quarter of a cup)
Unsweetened vanilla almond milk (I use Almond Breeze brand, from Trader Joe's)--quantity below.
Pour cream into measuring bowl. Add eggs and sweetener, and stir. Add enough almond milk to make a quart of liquid. Stir. Pour into pre-frozen bowl of ice cream maker, and start. Let run until it's the right consistency.
This will be smooth and creamy when made, but gets hard in the freezer. We spoon what we're not going to eat right away into individual plastic serving bowls with tops (kind of like Tupperware, but not brand-name). I usually remove the top and nuke a bowl in the microwave for 30 seconds or so. I top it with a dusting of premixed pumpkin pie spices.
There are probably ways to make the stuff stay softer in the freezer, but this is easy enough to make that we make it on a regular basis. I don't mind nuking it to eat it.