Looks like you have one made by Elite. I am not familiar with bucket ice cream makers. I would assume the motor is an induction AC motor geared to slow speed/high torque to drive the dasher. If the canister and dasher is not rotating but the motor is working, then the coupling to the dasher shaft or some gears may be stripped, unless the mechanism has a clutch, which I am doubtful. I don't think oiling the motor will help. A motor like that normally come with sintered bronze bearings which are permanently lubricated. dcarch

That recipe does look good, now I'm not sure which to try myself. Lars' recipe looks simpler than this recipe a friend assures me is good. Maybe I'll need to try both. I love caramel & really been intending to try making some (other than the sweetened condensed version) Caramels 2 c sugar 1 cup brown sugar 1 cup corn syrup 1 cup evaporated milk 1 pint heavy whipping cream 1 cup butter 1 1/4 t vanilla extract Grease 12x15 pan. In pot, combine sugars, corn syrup, evaporated milk, whipping cream, and butter. Monitor heat with candy thermometer while stirring. When thermometer reaches 250 deg remove from heat. Stir in vanilla. Transfer to prepared pan and let cool completely. When cool cut into squares and wrap in wax paper to storage.

I can ice cakes, bake (and I don't think it is that much more exacting than other cooking) and cook most things. I can even make a presentable decorated cake though I still struggle with making roses. I dread any recipe that involves caramelizing a syrup. It goes so quickly from looking not caramel at all to burnt. I almost always end up burning it the first time and having to start over. And I still struggle with rolling a good looking pie crust. I know that practice makes perfect there, but pie crust has so much fat that I don't feel our diets can afford much practice. I'm surprised that Mandie said she can make white sauce easily but can't make a gravy. To me, the technique is pretty much the same. For gravy, it starts with the steps of deglazing the roasting pan. Then I transfer the liquid from the roasting pan to a measuring cups (preferably one of the fat separator ones). Skim off enough fat for the gravy. I usually use a couple of tablespoons per a cup of liquid that I'll be adding to the gravy. From here on it is the same technique as a white sauce except with a different fat and liquid. Put the fat and about an equal volume of flour into a sauce pan. Stir over heat to make a roux. Add the liquid slowly while stirring.

I'll take a look at mine when I get home. It's a lovely rose and is currently in bloom. FIY, Clotilde Soupert has small flowers not much larger than BubbleBath. It's a polyantha, so small flowers. However, yours is definitely not CS due to the thorns. BB definitely has thorns! Let me dig up a pic of mine last when it was in a pot. I've never taken any since planting it for some reason. Your rose has Hybrid Musk written all over it. Here are those pic King at these photos I think you have bubble bath but I'll have to take some pictures of the buds to see if they match yours and also a closer look at the shape of the thorns. I'll try and take some today to see what it's doing now.