I have a Deni Ice Cream Maker and these are recipes from the user's manual. I'm like compumom, I've never used any of the commercial products and I'm surprised there isn't a recipe for adding yogurt instead of cream/half-and-half/milk. Have you checked the web site of the mix product you are wanting to use for recipes? Perhaps there's one that includes yogurt. (Grainlady note: This is NOT like regular ice cream. It's got quite a bit of "bite" from the sour cream - what my hubby calls "adult" ice cream ;-). CHOCOLATE FROZEN YOGURT 2 c. plain or vanilla flavored yogurt (I'd suggest vanilla flavored) 1 c. sour cream 1/4 c. light corn syrup (I use Lyle's Golden Syrup) 3/4 c. sugar 1/3 to 1/2 c. baking cocoa (I'd suggest you start with the lower amount and add more the next time if you think it needs more. If you are using Hershey's 100% Cacao Special Dark Cocoa, you may want even less than 1/3 cup. I've also added some Cacao Nibs to this recipe and only 2 T. Special Dark Cocoa Powder.) Combine all ingredients in a mixing bowl. Beat well. Place in the refrigerator (or freezer for faster chilling) and chill thoroughly. Follow standard instructions for making ice cream. Note: Leave out the cocoa, reduce the sugar to 1/4 c. and add chocolate chips or peanut butter chips, or any other yummy things you can think of. We've added chopped Cherry Mash bars to the recipe. Butterfingers would also be a good addition. I've also made it with homemade yogurt made with Chocolate Morning Moo's (a whey-based milk substitute) and drained homemade kefir curd - drained to the consistency of sour cream. So use your imagination. ORANGE FROZEN YOGURT 3/4 c. evaporated skim milk 4 T. orange juice 4 oz. egg substitute (such as Egg Beaters - do NOT use raw eggs) 1-1/2 t. plain gelatin 2-1/2 c. vanilla flavored fat-free yogurt 1 T. orange zest 1 c. sugar dash salt 1. In a small sauce pan, sprinkle the gelatin over the evaporated skim milk. Warm the mixture (do NOT allow to boil) to dissolve the gelatin, stirring if necessary. 2. Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. 3. Chill thoroughly. 4. Follow standard instructions for making ice cream....

Bellsmom, Ice cream freezers are a pretty mature technology, and Cuisinart isn't likely to turn belly up during your warranty period, so why not? :) I like that the 100 has the different paddles, though I don't know how big a difference it makes. I donated counter space that wasn't all that useful anyway to mine, but I wish it did a magic appear/disappear act. :) Yours should be fine in the pantry if you have a solid counter and a plug. It's sure to vibrate a lot and needs some clear space for the circulation of warm air (i.e., not right up against your foodstuffs because they want cool pantry, and a freezer will warm it up). Those are the biggest problems with putting it in the pantry. Do you have a laundry room where you could put it? Maybe keep a cloth over it when not in use to keep away lint, etc. Or even a protected porch? The lack of water shouldn't be a big issue because of the removable bowl. You can take all the main parts to the sink for cleaning (maybe keep a little dishpan with the machine to dump them in, and just bring a sponge or rag and a small bowl (or the dishpan) of water to the machine for wiping it down. Kids love making frozen treats, and it's also a great way to teach them about what's in what they're eating. Be really honest with yourself, however. Do you really want to be carrying the ingredients back and forth? And the clean-up? Would you rather have it on the kitchen counter? Would giving up freezer space be no issue because you'd be using the space you usually fill with bought ice cream for the bowl of a non-freezer model? Will you use it more if it's just ready to go? Will you use it less if you have to unearth the bowl from a pile of stuff in the freezer? I know the arias are beautiful, but imagine yourself doing the conducting. Read through the instructions online and imagine yourself doing the work. See which model you'd really rather have to fit into your real life and way of doing things, and your particular cooking setup. You're already well informed. That's the next good step to making a choice.

I also have the KA ice cream attachment, and I like it because it easily makes two quarts and is relatively quiet. I bought a Cuisinart ice cream maker shortly after it got the KA attachment because it was on sale at Kohl's for ridiculously low price (which I can't remember), and I don't like it quite as much. For one, its limit is 1-1/2 quarts (less than most of my recipes), and it makes too much noise if I run it on my kitchen counter, since my kitchen is open to the living room. So I generally move it to the sewing room if I want to use it. Of the two, I like the KA better, but I haven't noticed that much difference in clean-up. The cuisinart has more parts to store, however, since it has to have its own motor. Like Terry, I store both mixing bowls in the freezer in the garage. Lars

We have this one. https://www.williams-sonoma.com/products/cuisinart-ice-cream-maker-extra-freezer-bowl/?pkey=celectrics-ice-cream-makers&isx=0.0 The second freezer bowl comes in very handy with a crowd. It's also great when you want a couple of flavors to serve, since the bowls have to freeze for quite a while to work. When we use it, we tend to go on a spree for a while and that second bowl keeps DH and the kids happy. We don't have any complaints about the texture. It is loud, though. Here's a great sorbet recipe, and the reason I even entertained getting this appliance. Frozen berries work great, when strawberries aren't in season. The whole lemon is key. I have a Meyer lemon tree and the fruit doesn't have a thick rind, so it's perfect for just a hint of bitter with the sweet and sour. https://food52.com/recipes/12934-the-river-cafe-s-strawberry-sorbet. David Leibovitz's peach ice cream, from The Perfect Scoop, is out-of-this-world good. http://www.freutcake.com/in-the-kitchen/homemade-peach-ice-cream/