ElsieD

This is the strawberry banana ice cream made as per Cuisinart's recipe booklet. I had to spin it twice as the first spin resulted in a crumbly product. The texture then was perfect but for the 1/4 inch thick ice layer on the bottom of the cup. We got two small scoops, one for each of us out of that recipe. Could have used a bit more. I have two more in the freezer, a peach yogurt and blueberry cheesecake also from that booklet and I won't make any more until I see how those turn out.

I went to Costco today and picked up 2 of their chickens. They are currently residing in my two Instant Pots.

@Shel_B How much stock did you end up with?

We aren't planning anything. In our younger days going out for dinner was the big thing but our interest in that faded as we grew older.

Does anyone have a tried and true recipe for pinsa?

There is a light on the thing that starts out green when and, when you get to the bottom, it turns red. When that happens you bring the spinner back up until it turns green again at which point you release the spinner. When I did the vanilla one there was hardly any ice.

Here is the peach yogurt. The texture was spot on, nice and creamy but a little lacking in the flavour department. Next time I will increase the peach to yogurt ratio. There was also an icy layer of about 1/4" on the bottom which I was disappointed in. I have had a bit on an icy layer on the ice cream I have made with my Creami but never this much. Any idea why it would form an icy layer? I don't have any bases made at the moment but will be making some up tomorrow, so I'll be spinning some on Thursday.

There are a couple of stores here that may have those ingredients. I'm going to look for them next time I go there.

I should have known. You had mentioned Amarillo a few times and I knew it was a city in Texas but I never connected the two. Thanks.

Whereabouts are you, @Smithy?

I had a look at my vanilla and the top is not conducive to measuring 1 teaspoon. I have trouble with plastics not drying in the dishwasher so will try the towel trick next time I run a load. And, I'm embarrassed to say that I have never thought of putting the box grater on it's side. Makes perfect sense, so thanks @Shel_B for posting this.

Tonight I spun the vanilla ice cream i mixed on Saturday. When I opened the jar after the spin was finished, I found that the result was too soft around the edges so I stuck it back in the freezer for 15 minutes. That took care of the problem. We topped it with some toffee sauce and happily ate it. Tomorrow I'll spin the frozen peach yogurt and report on that. I think I didn't apply the pressure evenly so will try to be consistent in applying the pressure tomorrow. @weinoo We were happy with sharing the one cup portion. One other comment - I used vanilla bean paste instead of extract and while it was thoroughly mixed in, after freezing and spinning it kind of clumped together. You can see it in the picture. Also, the manual says to do a re-spin if the ice cream is too soft. That doesn't make sense to me. Maybe someone can tell me if it makes sense to them.

I just scaled a recipe for frozen roasted peach yogurt. The recipe called for roasting 32 Oz. Of peaches with sugar which gave me 7.75 ounces of roasted peaches of which I used 2.25 ounces for this experiment. I don't need to add any sugar, just a bit of lemon juice and vanilla. I'll blitz that and freeze it. Hope it works. Edit: i should have said yogurt, not ice cream. Sorry for any confusion.

Isn't that great?!

For you, @rotuts Fits like a glove.