Gaining Weight Made Easy

There being 52 reviews already written about the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, I thought a 53rd could not hurt. Plus, I will be able to share my own version of a "somewhat low fat" ice cream.

First, the basics. I purchased this ice cream maker at Sam's Club for $59.99. It included two freezer containers. The box said it all: "Just pour in ingredients, turn on and enjoy!" The unit is made of up four parts: the base/motor (with an "on/off" switch and a rather short electrical cord), the freezer container, the paddle, and the clear plastic dome with a hole in the top (for pouring in things like chocolate chips during the process).

I've had my Cuisinart ice cream maker for two years, and feel qualified to make the following observations and suggestions:

1. If your purchased unit has just the one freezer container, buy another. You will be glad you did.

2. Do NOT use the freezer container until it has been in your freezer for at least 24 hours. The container has some type of liquid within its walls which freeze and stay frozen for a good while, but it does take some time to freeze truly solid. The first time I attempted to make ice cream I used the container after being in the freeze for 8 hours or so (as recommended in the instructions): it was simply not long enough. My ice cream mixture simply did not get beyond a semi-liquid phase.

3. Do not pour the separate ingredients into the freezer container. Rather, mix in a separate bowl, then pour into the freezer container (remember to have the paddle already in place in the freezer container). Then place the plastic dome over the freezer container, slightly twist the dome until it locks into place, and turn the unit on.

It takes about 30 minutes (when the ice cream begins to hit the top of the plastic dome, I consider it done). Some have complained that the finished product is rather soft. True. It will be about the consistency of the soft ice cream sold at Dairy Queen. Simply transfer the ice cream into a plastic container, and place in the freezer. By the way: I have yet to hear one of my guests complain that the ice cream was too soft.

4. Never use anything metal to scoop the ice cream out of the freezer container. Use only a wooden or plastic spoon or spatula. You do not want to chance scratching the coated interior.

5. Cleaning is a breeze: I simply use warm water to rinse out the freezer container, and hotter water to clean the paddle (and dome, if need be). I never use soap since I'm afraid that soap residual will be incorporated into my next batch.

6. Before putting the freezer unit back into the freezer (where I keep my perpetually), make sure:
i. the freezer container is completely dry; and
ii. wrap the freezer container in a plastic bag (like you get from the supermarket).

This ice cream maker makes a little over a quart of ice cream. Your recipe should contain no more than 2 and 1/2 cups of cream/half and half/milk mixture. Here is my recipe for a "somewhat low fat" vanilla ice cream (again, mix in separate bowl, then pour into freezer container):

1. One cup sugar.
2. One cup heavy whipping cream.
3. One and 1/2 cups of a wonderful product called "Land O' Lakes Fat-Free Half and Half". I believe Borden has also come out with a fat-free half and half. This is where you save on the fat content of your ice cream, yet the finished product will be very close to "super fatted" ice cream.
4. 14 tablespoons of liquid egg product (the recipe calls for 7 eggs; I use the "fat-free" egg product sold in cartons; two tablespoons equals one egg; this way you do not have to "cook" the egg).
5. 1/4th teaspoon of salt.
6. One tablespoon of a good vanilla extract. Be warned: if you use a vanilla extract that has alcohol in it, do not give in to temptation and say "wow, 2 tablespoons would really make it vanilla-ie!". Too much alcohol-based vanilla extract impedes freezing.

Mix well (I use a "stick blender"), pour into the freezer container (paddle in place first), turn the unit on, and then enjoy in about 20-30 minutes.

Using a base of 1 cup cream, 1 and 1/2 cups fat free half and half, and 1 cup sugar, you can make all kinds of ice cream. A fun variation on the above recipe: cheesecake vanilla ice cream, to wit:

1. 1 cup sugar
2. 1 cup cream
3. 1 1/2 cups fat free half and half
4. 1 egg (2 tablespoons egg product)
5. 2 teaspoons of vanilla extract
6. 4 ounces of fat free Philadelphia cream cheese (to soften, place in paper bowl in microwave for about 30 seconds; the cream cheese will still be rather firm, but it will, using a stick blender, dissolve and mix readily in the mixture). This makes a wonderful cheesecake flavored vanilla ice cream that actually improves in taste after a day or two in your freezer.

If you want cookies and cream ice cream, use the above cheesecake recipe. About 20 minutes into the freezing process add 8 Oreo cookies (I use the low fact Oreo cookies, chopped up as fine you like) by pouring through the hole in the plastic dome. You will have the best cookie and cream ice cream imaginable.

With the Cuisinart Automatic Frozen Yogurt-Ice Cream-Sorbet Maker, you will have years of fresh ice cream enjoyment. It is an easy way to get the fat calories our bodies so desperately need.