So after much research I purchased the Whynter Sno machine. I think I read every review on the internet, but did come up with this pearl of information--this company apparently makes the ice cream makers for sale under other labels , and the Lello 4090 is eerily similar to the Whynter machine. I purchased from Quality Matters internet store and was very impressed with service, price and I got the machine the next day! First impression is--WHERE HAVE YOU BEEN ALL MY LIFE? Ha Ha I love ice cream, frozen yogurt and this machine is crazily simple to use and cleans up in a snap. At first I wanted to hide it in a cupboard but instead decided to put in on the counter top. It's silver so it goes with my appliances and it's kind of attractive (although large.) I was afraid it would be really noisy (it's not--like a dishwasher running compared to the electric salt/ice machine which would wake the dead.) I haven't had time to make a custard base but threw in some yogurt Kefir just to see if it worked. Yes, it works! In fact I am just amazed at how simply it does work--and I left the machine run a little longer than suggested and it came out like real ice cream--not soft serve. I'm really glad I got a 2 quart model (I was used to a 4 quart salt/ice) anything smaller than 2 quart would be pretty small. OK I'm really excited about this purchase and I can't imagine an ice cream machine that worked better (so glad I didn't shell out the $699 for the Musso lussino machine on amazon.) Granted, I am a person who will go out for frozen yogurt almost daily. . . so I'm sure this purchase will pay for itself quickly. Highly recommended if you are an ice cream addict like myself.

I don't have the 2 quart, I have the smaller cuisinart that is linked in a prior post. It takes about half an hour to make ice cream and I didn't find it that noisy but my kitchen is separate from my living room and so I can watch television while the dryer, the dishwasher or the ice cream machine are running in the kitchen and I don't notice. I seldom use it, but the grandkids love to make their own ice cream, so I've made half a dozen batches, maybe. It works fine. Annie

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....

salgal- I have to agree with you about Lapp Valley Farm in Pa. When we live in CT we went to Lancaster County twice a year to visit the Amish. We found that farm when we were riding around. The ice cream could not be beat. The older Amish man told us he could wrap the ice cream for us so we could bring it back to CT & it would not thaw & he was right. Hubby has a sweet tooth so we always came back with at least 8-10 gallons.