I would like to know too, and if this can be used indoors as well.

Below is not T&T, but it sounds interesting and gets good ratings from the testers. It makes 4 servings which sounds just perfect for your Donvier: PEACHES AND CREAM ICE CREAM INGREDIENTS 1 cup cool water 3/4 cup superfine sugar (if you don�t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery) 4 ripe peaches, peeled and cut into 1/2-inch chunks 3 tablespoons peach schnapps, brandy, or orange flavored liqueur 1/4 cup heavy cream 3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat) 2 tablespoons chopped toasted hazelnuts (optional) INSTRUCTIONS Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup. Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool. Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency. If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer�s instructions. If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes. Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you�re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly. Here is a link that might be useful: Peaches and Cream Ice Cream

Oh yes, I make yogurt regularly with my food dehydrator, although I started by using a cooler filled with hot water. I use the directions from Fiasco Farms, and I just use some of my last batch of yogurt as my starter for the new batch. It gets more sour as batches go on, and the first batch I made I started with just plain vanilla Dannon because that's all I could get here. The unflavored Greek type yogurt works best, I understand. Anyway, the directions, copied from the Fiasco Farms website: Easy "Traditional" Yogurt: This is one of the simplest. You can "double" this recipe. You can use a microwave*, but there is no reason you can't do it on top of the stove. Just be careful not to scorch the milk. 1) Start with 3 1/2 C. of milk in a microwave safe bowl, a 4 C. Pyrex measuring cup is perfect for this. *Note: I have had a couple people comment that they do not approve of using the microwave for food preparation, especially with milk. If you don't like using the microwave, you can heat the milk on the stove. 2) Add some powdered milk* : Stir in 1/2-1 C. powdered milk (cow, goat or soy) if you're using goat milk or soymilk (*please see the note below about making soy milk yogurt), and 1/4-1/2 C. if you're using cow milk. Why do you add powdered milk? Do you have to add it? Adding powdered milk will help make the yogurt thick, like the way it is from the store. In Europe, yogurt tends to be "runny", but in the USA we seem to prefer it thicker, so do add the powdered milk it you want it not to be runny. I do not add any powdered milk; I have found that the "ABY-2C" yogurt culture from Dairy Connection produced a thick enough curd for my liking. *Note: Another person did not approve of adding powdered milk because it supplied oxidized cholesterol. If you are worried about this and don't want to add powdered milk, then don't add it, but you will probably want to purchase a culture that produces a thicker curd as opposed to just using purchased yogurt (such as Dannon) to make your yogurt. 3) Heat the milk: Place the milk in the microwave (or on the stove) and bring it to a boil. In my microwave this takes about 8-10 minutes depending on if it's right out of the goat or out of the fridge. Stir the milk occasionally and keep an eye on it, but just before it begins to boil, do not stir it, or it will boil over (as I well know). Remove the milk carefully from the microwave. Let it cool some before you place a thermometer in it, or it will still boil over (as, again, I well know). Heating the milk is done for a few reasons: To sterilize/pasteurize the milk so that the yogurt bacteria/culture as a hospitable place to grow in. It is not desirable to also incubate possible "bad" or contaminating bacteria that might be present in the unsterilized milk. Boiling the milk helps to a smooth thick yogurt. Boiling the milk also helps stop the whey from separating out quite as much. (The "water" you sometimes find on the top of your yogurt is whey.) 4) Let the milk cool to about 118 - 115°. 5) Add the culture.: Place a couple of heaping Tbs. of plain "live culture" yogurt from the grocery store (i.e., Dannon, or read the carton's label to see if it's "live culture") other starter culture, in a quart mason jar and stir it until it is smooth. Remove any "skin" from the warm milk (one will have formed as it cooled) and feed it to the dog or chickens. Pour a little of the warm milk into the jar, screw the lid on tight and shake well. Now add the rest of the warm milk, replace the lid and shake well. OR I use a DVI yogurt culture with Acidophilus (ABY-2C) that I get from the Dairy Connection. When I use this, I use 1/16 tsp. per 1/2 gallon of milk (2 quarts). Remove any "skin" from the warm milk (one will have formed as it cooled) and feed it to the dog or chickens. Pour the warm milk into the jar, added the DVI culture and shake well. 6) Now it is time to incubate. This is not as complicated as it sounds, and can be done many ways. The key is to hold the milk at 110°-115° undisturbed for 6-8 hours (depending on the culture used). See below for various incubation methods. If your yogurt isn't thick enough in 10 hours, it isn't going to get any thicker; it's just going to get sourer. If it didn't get thick at all something happened to the starter, either it wasn't live to begin with, or somehow it got killed. Don't be discouraged- try again another day. Even if your yogurt didn't "yo" (or "gurt") you can still use the milk in cooking. Various methods of incubation: 1) Use a commercial yogurt maker. 2) I have heard some put the yogurt in their oven with the light on (the light helps keep the correct temp). I cannot have the light on in my oven without keeping the door open (which lets the heat out), so this method does not work for me. 2) Cooler/water method: Use a small cooler with the lid removed, a larger cooler that will hold a quart jar, or a large pot (6 qt.). Place the cooler or pot in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Now fill the cooler with water that is 120°. Place a couple of fluffy towels over the cooler or pot and leave it undisturbed for about 6-8 hours. To check and see if the yogurt is done, tip the jar slightly and see if the milk flows or stays put. Remember that the yogurt will thicken even more as it cools in the fridge. If you see clear whey when you tilt the jar, the yogurt is as done as it's going to get, but you don't necessarily have to see the whey for the yogurt to be done. (have I confused you yet?) 3) Cooler/heating pad method (I figured this out one day and it works really well): Use a larger cooler. Place the cooler in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Place a heating pad over the jar (loosely). Set the pad on high (my pad needs to be set on high, yours may differ) and place the lid on the cooler. Leave it undisturbed for about 6-8 hours. Please note, that since all heating pads are different, yours may not be best set on high. The first time you use this method, put a thermometer in the cooler to see what the pad is heating the inside of the cooler up to. You want it to be at least 110 degrees and not more than 120 degrees. You may need to turn your pad to medium. 4) Food dehydrator. THis is the method I use. I have a large Excalibur Food Dehydrator and is the "Cadillac" of food dehydrators. It is very large and is perfect for incubating yogurt. I can easily incubate 3-4 2 quart jars at one time in my dehydrator. Good luck, I really like my homemade stuff with some fresh berries, a sprinkle of granola and a drizzle of honey. Annie

Thank you Lee. I think I put too much of the chili pepper it it...it was rather hot for me. I have the ingredients to make it again so I will see which way I like it best. The lime yogurt really helped to cut the spice. I also want to shave the light version of corn soup. I say light because it's not as heavy as corn chowder. I serve this in the summer at room temperature. It's creamy, cruncy from the corn and bell pepper and spicy sweet. 1 tablespoon olive oil 1 small onion; chopped 3 cups fresh corn (about 6 ears) 4 cups low-sodium chicken or vegetable broth Salt and fresh ground pepper to taste 1/4 cup cream (or half & half or milk) 1 tablespoon yellow cornmeal 1/2 red bell pepper; diced 2 tablespoons fresh, chopped cilantro Pinch of cayenne pepper or Tabasco to taste Lime wedges (to balance the sweetness of the corn) Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with a squeeze of lime in each bowl to balance the sweetness from the corn. *Original recipe from Eating Well magazine, Fresh Corn Bisque. My changes are as written above Marilyn