I have a wolfgang puck ice cream maker that has a built in compressor. I love it. I bought if off of ebay and it was cheaper than buying the cuisinart model that had the compressor. One word of caution. They are quite heavy and really shouldn't be moved around very much, especially not tipped or tilted. If that happens you have to wait a day or two, for the machine to stabilize before using. Other than that it works great, and you can continuously make ice cream in it. Claire de luna, I found this article online and saved it. The poster claims that it's not the cooking process but the eggs that affect the ice cream. The woman's ice creams are supposed to be amazing. I am going to try this the next time I make ice cream. I am making an olive oil basil ice cream for work with a strawberry balsamic glaze for the topping. (its a contest we have monthly). Anyways here's the post I saved. "We followed the recipe for her vanilla bean ice cream, adding some chopped flakes of dark chocolate while churning. Here are our thoughts: The texture of this ice cream was amazing!! It was soft, rich, and creamy. Where our eggless ice creams are usually icy and hard, this was incredibly soft and velvety. The process of simmering down the cream and whisking in a little cornstarch was much easier and faster than our usual custard process. We did overcook the cornstarch a bit; you can see how thick our "pudding" was. This gave the ice cream a little too much flavor of cornstarch. But this wasn't too noticeable; our taste testers raved over it. The addition of cream cheese for scoopability and softness is brilliant; it gives the ice cream just a slight tang, but not a noticeable flavor. It does seem to affect softness a lot. Vanilla Bean Ice Cream Recipe by Jeni Britton This exceptionally creamy ice cream relies on two unexpected ingredients: cornstarch (to help thicken it) and cream cheese (to make it more scoopable). 2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 ounces cream cheese, softened (3 tablespoons) 1 1/4 cups heavy cream 2/3 cup sugar 1 1/2 tablespoons light corn syrup 1 vanilla bean, split and seeds scraped 1/8 teaspoon kosher salt Directions Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Strain the ice cream base into an ice cream maker and freeze according to the manufacturers instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours. " Shelley S.

How about a peach sorbet? I think would be much better than trying to replicate ice cream without the, well, cream: Peach Sorbet 4 C. fresh or frozen sliced peaches 2/3 C. sugar 1/2 C. corn syrup 1 T. fresh lemon juice Defrost peaches if using frozen. Combine all ingredients in a blender or food processor and process until thick and smooth. Freeze peach mixture in ice cream maker according to manufacturer instructions. Sorbet should be thickened in about 25 minutes; Scoop sorbet into a freezer-safe container and freeze for a few hours. Here is a link that might be useful: Google magic

You're welcome, bbabers! Oh--the sale only lasts through tomorrow and if you use your Kohl's credit card you can get an extra 10% off. You can go to the Cooking forum and see the details. Veta, yes it comes with a recipe book. Very easy to use. Freeze the bowl (preferably overnight) and dump in the ingredients. In 20 or 25 minutes, it's done. The mixture is thin so I put it in a big glass bowl that has a tight lid and stick it in the freezer. I know the girls wouldn't use it or I'd get them one. Sure would make a nice wedding gift.

Freezer bowl must be well FROZEN. One of the first things I did when I arrived at my summer home last week was place the bowl (have the same ice cream maker that was on sale at Kohl's) in the freezer, BUT I had forgotten freezer was turned to low during the off season. My daughter checks the house but doesn't need the freezer. Well after 24 hours I went to make us ice cream; mixing instant chocolate pudding and cup of heavy cream and 2 cups of half and half. Have made this many times it's like a fudgecicle, OOPS! very cold rich chocolate "milk", but I froze the "non ice cream" anyway, did freeze well and tasted great, just not "ice cream". Yesterday with the freezer now turned up and the bowl well frozen I used 1 cup lactose free chocolate milk 1 cup heavy cream and had a very nice soft serve ice cream. Since homemade ice cream made with out alot heavy cream seems to freeze very solid, (something about this type of machine not mixing in a lot of air) I place the ice cream in single serving containers and freeze that way instead of making one large container. There are many recipes on the web for homemade ice cream. If you missplace your booklet from your Crusinart ice cream maker I also found that one on line. Here is a site for "easy ice creams" haven't tried any yet but will be making one with orange juice today before I drink all the OJ. Sue Here is a link that might be useful: Homemade ice cream