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.

Hi I don't have answers sorry. I just read your post and this is an issue for us as well. We have a side by side with ice/water in the door but the space is too narrow for a family member who is wheelchair bound to be able to access most of the items in it. We are going to get an all refrigerator all freezer pair because they will be wide enough for him to get close enough to get things...and the Whirlpool sidekicks have slide out shelves. But none of these have ice/water in the door. I love my crushed ice and not to mention the accessiblity of the ice and water in the door. I thought about an ice machine but then my husband told me that they have to be cleaned often because the temperature in an ice machine allows bacteria to form versus an ice machine in a freezer? I don't know much about it...just started researching. I don't understand why the manufacturers don't offer ice and water in the door on all refrigerator all freezer pairs. I saw there are some refrigerators with top freezers that have water in the door.

Wow, this is an old thread! I went to check my eBay history for part numbers to give you, but it doesn't go back that far. In the basement below the ice maker, I have a McCann pressure booster pump that boosts the water pressure to 90 PSI. After the pressure booster I tee off for the still water and for the McCann Big Mac carbonator (You can find deals on them used on eBay if you're patient). I feed the carbonator and the syrup pumps from a 20lb Co2 tank. You also need a cold plate - whatever you can find cheap - if it's got too many passages, just loop your seltzer through it multiple times, a regulator (get one with two gauges!). Everything is plumbed with .375 pex, and clamped together with oetiker clamps. You need to drill four holes in the back of the ice maker - just be careful and make sure you don't drill through anything important. There's nothing hidden to avoid, everything you don't want to hit is right where you can see it - there's basically only one place where you'll find room for four holes. I chose the hole size based on what the local hardware store had rubber grommets for that also fit my tubing. The back of the unit is foam insulation sandwiched between sheet metal and plastic. The holes in the metal and plastic need to be perfectly concentric to prevent leaks, so use a small pilot drill, and a step drill to bring the holes to size. Making the holes and feeding the hose in is the only real "hard" part. And even then it's only hard because you have to get it right the first time. The two water lines go into the ice maker, clamp to the cold plate (leave enough loops of pipe behind the unit to be able to pull it out of when you need to), then out of the cold plate to the manifold of a Wunderbar bar gun. I wish I had gotten a more traditional seltzer tower, since I hardly ever use the post-mix, but I thought the bar gun was cool! I've had this running since 2016, and so far the only thing I've had trouble with is the pressure booster pump. McCann makes two models. The "cheap" one with the diaphragm pump, and the expensive one with the vane pump (16-2170) - I don't know if the expensive one is good, but I assume it is. I do know that diaphragm pumps universally suck - they're loud and they break. Don't get one! You do need some kind of pressure booster to get the water pressure up to 90-100 psi before feeding it into the setup though.

We like this one. We feel less guilty eating this, and it tastes good! I've also made it with Splenda. Vanilla Ice Milk Ingredients 1/2 cup sugar 2 1/2 tablespoons fat-free, sugar-free vanilla instant pudding mix 2 cups 2% reduced-fat milk 1 (12-oz.) can evaporated fat-free milk 1/2 cup egg substitute 2 teaspoons vanilla extract Preparation 1. Combine sugar and pudding mix in a large bowl. Gradually whisk in milk and remaining ingredients. 2. Pour milk mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.