I made nectarine-plum ice cream this weekend in an attempt to adapt my old standby recipe to my newer, smaller ice cream maker. I've posted the original recipe, in all its volumetric quirkiness, with my mother's consent, on RecipeGullet: Ruth Smith's Peach Ice Cream, the original recipe
The old ice cream maker is a Rival electric ice-and-salt freezer. Here's what I like about it:
1. It cost $20, or was it $40? several years ago;
2. So far, I think ice and salt make for a better freezing mixture than the frozen gel-filled canisters;
3. It makes a lot of ice cream.
What I don't like about it:
1. The ice cream canister must sit exactly upright for the arm with the cranking motor to fit down over the top and latch in place. You have to get everything right, put the cranking arm down, then start adding ice and salt. This means that you can't add anything later (for instance, nuts after the ice cream has started to thicken) without taking everything apart and dumping out the ice and starting over again. I'll post a photo if anyone's curious about what I mean.
2. Unless I get a really good ice cream salt that doesn't have black and grey flecks of insoluble salts in it, I have a mess to dump out when the process is finished.
My new Cuisinart Ice-50 ice cream maker has a freezable canister that lives in the freezer (empty) so I can always use it at a moment's notice. Despite that readiness, I haven't used it all that much, and I'm still learning its ways.
What I like about it:
1. It has an opening in the lid so ingredients like nuts can be easily added at the proper time;
2. That canister, provided it stays cold long enough, eliminates the salt-and-water disposal problem;
3. It's a lot quieter than a canister churning around in a bunch of ice and salt.
I'm still trying to adapt the above-linked original recipe to this smaller ice cream maker. I finally asked Mom the other day what she does now, and I'll post that later after I have a chance to try it. I tried a half-sized recipe of the original ice cream in this maker, and still overwhelmed the container. The upshot was that a bunch of ice cream pooched up through the open hole in the lid, and none of it froze properly until I stuck it in the freezer for a while. Still, it's good. The texture was great, and I love being able to use summer fruit this way.