As I told you in the PM I come up with alot of my own recipes, so I might as well share it with the class. Heres one that I did for the Hot Ice cream in the middle. The one to the right is Alex's recipe. 306g Butter nut Squash Puree(strained in tammis) 230g Cream Cheese 80g Maple Syrup 154g Water 11.55g Methocel SGA 150 Puree in a Robot Coup all the ingredients without the water and the methocel (DO NOT ADD AIR!!!!!!!!!). Heat up the water to a boil stir in the methocel. Blend again to combine(DO NOT ADD AIR!!!!!!!!). Then let it sit in the fridge overnight. Poach it for a minute and let it set before service. Fear not It will "melt" Methocel looses its gelling properties as it cools regardless(from my experience) of how much you add. But my formula works so fear not. Bryan... I dont have an ice cream scoop either haha. I used a round measuring spoon i recieved from my school kit. I knew it would come in handy some day haha. Ok Well give it a try. Feel free to ask me any further questions. William aka ROCKLOBSTER Vist the TestKitchen