You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.

Cathy, I have just one word for you... ENABLER! You bad bad girl! Guess what followed me home from Aldi this morning? Yep, this ice cream maker. I was given a lovely brown vintage Waring years ago by a friend when she moved (the same one that is staying with me now actually), but the lid cracked and I had to make an ugly repair with something called plastic surgery. It also requires lots of ice and salt and that's just too much to mess with, and I hate buying that stuff every time I want to make ice cream! I never use the thing because of that! I've long wanted one with the freezable container... ever since the Cuisinarts first came out. I debated hard about buying this, but went back in after buying and loading groceries into the car... I just couldn't resist for 20 dollars. I thought about waiting, but I know Aldi.... once they are gone, they are gone, and may never come back. I plugged it in to hear the motor, and it doesn't seem very powerful, but maybe it doesn't need to be. I love the ingredient fill hole... just hope cat hair doesn't fly in when I'm making ice cream! I'll report back after I use it. Thanks Cathy!

Cathy seems to be right. The first time I used it, I poured the mixture into the bowl, then turned it on. The mixture in the center was creamy but there was about 1/4 inch thick of ice cream hardened on the side of the bowl. The 2nd time, I turned the machine on and then pour the mixture in slowly. There was only a thin layer of ice cream a little harden but not as hard as the first time. Both times I used the same recipe. From then on, I turned the machine on first then, pour in the mixture. By the way, my mixture usually have small pieces of fresh fruits when mixing and it came out fine.

I made the chocolate ice cream recipe I posted above on Saturday, but I realize now that the nuts should not exceed 1/2 cup. In fact, I am now using a fairly different recipe, and I will post that when I get home. I reduced the sale to 1/32 tsp (one pinch), and I used 3 egg yolks plus one whole egg. Also, I used 5 oz of chocolate instead of only 2, and I think I used 3 tbsp of cocoa, but the same amount of sugar. Anyway, it was sweet enough. I was out of Frangelico (I used it in egg nog), and so I had to use Hazelnut Kahlua, but that was okay. I only used 2 tbsp and I should have used four because the ice cream came out very hard after spending the night in my freezer. The new machine works like a dream, and it is so much quieter than the other ones I have. Also, it is so much easier to add ingredients. I poured the entire custard mixture into the bowl (with the dasher) with the lid completely off, and then toward the end, I added the nuts through the window opening. The machine shut off by itself when the ice cream was done (about 35 minutes) and went into freeze only mode, but I removed the bowl promptly so that it would be easier to remove the dasher. My only issue is that the dasher has some "teeth" that are somewhat difficult to get the ice cream off of, and none of the parts can go into the dishwasher, but I am okay with that as long as no one else ever puts them in there. You cannot use metal utensils with it either, and it came with a very nice plastic scoop for removing the ice cream at the end. I am already looking forward to my next batch. I bought some vanilla beans (rather expensive) for French Vanilla, and so I will probably make that next, since strawberries are not in season. I would make coconut ice cream, but Kevin does not like it. Still, I can make small batches for myself easily enough, and so I will make a batch of that as well. I have a coconut in the fridge. Also, I used my new thermometer spoon for this recipe.