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Old 06-10-2011, 07:32 PM   #21
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Originally Posted by justplainbill View Post
Good Luck. I hate making ice cream when the humidity is high.
It's not high humidity inside. I've got the AC on

I'm VERY impressed so far.
One of the problems I experienced making ice cream, besides it being too *frozen*, was the ice cream sticking to the bowl, or "non-stick chamber" as Cuisinart calls it
Tonight I was able to scoop everything right out into the container with just a silicone spatula. And of course a taste test is a given... and it really doesn't taste and more sugary at all. Definitely creamier though. I can't wait to try the frozen product.

Give us this day our daily bacon.
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Old 06-11-2011, 03:18 AM   #22
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Glad to hear you seem to be satisfied with the results. I also suggest that you Do NOT cut the sugar in your ice cream mix in an effort to compensate for any sugar added to a fruit mix that you may be incorporating into your churning ice cream. I try to keep the sugar added to stewed fruit mixes (e.g. strawberries) down to 2 tablespoons or less per cup of fruit.

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