Tropicalsenior

Okay, I've got a winner. It's been 5 hours in the freezer and it's still creamy and scoopable with not an ice crystal in sight. I know now that making the premix with cornstarch instead of eggs is the way to go. Now I have two beautiful mangoes sitting here getting ripe enough for the next batch.

No, nothing in the bedroom or the bathroom but please don't look in my pantry too close.

It's only been 2 hours in the freezer but I couldn't resist taking a test taste. I think I might be on to something. It's smooth and creamy with it absolutely no Icey crystals. It is still scoopable but that remains to be seen if it stays that way. The Taste is wonderful.

I just made my third batch of ice cream in my KA ice cream accessory. I'm trying to get a creamier, more scoopable result. This time, I used a cornstarch base. I also added a little cream cheese. I also increased the mixer speed slightly. The only non lactose Dairy product that I can get here is non lactose whole milk so I have to base my recipe on that. I made a BlackBerry ice cream with Blackberry nectar that I can buy at the grocery store. I've just now put it into the freezer to harden and I will see whether my new effort paid off.

I was thinking of suggesting this because when we lived in Washington state we used to go clam digging all the time and I always put the extras in the freezer. I froze them in baggies with water in them and they always tasted perfectly fresh when they were thawed.

I was just reading through the Ninja 6.5 Kettle specifications and they do not mention sous vide. They say that it has eight functions yet they don't list them. On the 8.5 specifications they call it an eight in one Appliance implying that it has eight functions. It looks to me like someone needs to edit and rewrite their product information.

I've read through their 14 replacement items and to me this is pretty much an advertising ploy. It is interesting that the 6.5 size cooker only claims to replace 10 items, and except for their size they seem to have all the same features.

That's a function that I would really be interested in trying. As for proofing dough, living in the Tropics that's a feature I really don't need at all.

To me, comparing the instant pot to the cooker is like comparing apples and oranges. The instant pot is a pressure cooker. I like that feature and I use it all the time as a pressure cooker. True, it doesn't sear things well because it doesn't have enough surface area and it doesn't get hot enough to suit me. So I brown everything in a large skillet and transfer it to the instant pot. One Step more but it works. What I am interested in in the cooker is the many features that would replace stove top cooking such as one pot meals, brazing, and probably the rice features. As it is, I cook rice in the instant pot but the only rice that I find that works well in that is the long grain rice. It seems to me that the cooker would be very versatile in cooking all types of rice. I would also like to know how it works as an oven. To be perfectly truthful, I would just as soon get rid of my stove alltogether but I can't because I need the oven to store my skillets.

In my experience, there is no such thing. Once you've tasted good fresh clams straight out of the ocean you just can't settle for canned.

Deb, You definitely have me interested in this but I think I'm going to try and hold out for the 6.5 quart size. According to the product details it is 4 lb lighter than the one you have and I definitely don't need the larger size. I'll see if my grandson can bring me one on his next trip down. Please keep posting when you use it. It looks fascinating.

I can pretty much match that. The only ones I use anymore are vermouth, Chinese rice wine, dry sherry and wine for cooking.

You might want to see if you can find a full size. Vermouth is one of the best things to use in spaghetti sauce and any kind of pasta sauce with tomato in it. It Mellows the acid in the tomatoes and gives it a wonderful flavor. I've been using dry vermouth for years and I love it.

They are beautiful cookies. It seems to me that the Almond flavor would cancel out a lot of the rum goodness.

It's one of the most popular fresh fruit drinks in Costa Rica. I personally don't care much for it but I do use it in cooking.

I'm glad you started this topic. How is it for weight? Is it something that you will need to leave on the counter or is it something that you can carry and put away. The reason that I ask is that I have limited counter space but I can't carry heavy appliances.

I feel like I'm late to the party because I just found out that all our posts had been moved to this topic. I wondered where they went. I use whole eggs in my custard. I don't know what difference it makes but I have been happy with the ice cream results so I'm not going to change. I don't know if you saw my answer to this or not. I've been reading through the ice cream topics and it sounds like you have this down to a real science. I'm just fumbling around experimenting with an initial base that I can add flavors to. I have developed a sensitivity to sugar so I'm not able to eat much of it and my purpose in making ice cream is mainly for my housemate, Carlos. He is lactose intolerant and has never been able to eat ice cream before. He's not a connoisseur and he has been enjoying it immensely. For him it doesn't have to be perfect. He's happy with however it turns out.

Dry sherry is an excellent suggestion here's an article with a few more.

I do hope that frog is completely slit and gutted. I can just see it blowing up like a balloon and exploding in the in the microwave.

That thought did hit me. They must be pretty desperate. It sure wouldn't bring me through their doorway.

Wonder what happened with just plain no. No pineapple in the kitchen, no pineapple on your Pizza. Should be called the God awful Pizza.

Here is Ann's recipe for Magnolias meatloaf .

I don't have a favorite but I do know that you have to use a very stout cord. A thin cord will just overheat and is very dangerous. If I have to run to run a cord for very much distance, such as outside on the patio, I use one that my husband had from Stanley. You might check the hardware stores and see if Stanley makes a short one.

I don't have any experience with this model of ice cream maker but I did Google it and it sounds excellent. I like the idea that it has its own compressor but it seems like it would be too large for my for me to handle. I need something that I can carry and put away. Mine has the same capacity as the Cuisinart and I like the idea that it is an accessory to my KA and not just a one use machine. It says that mine will also make gelato but I have my doubts. I'll try it and let you know but once you put the ice cream in the freezer, it freezes rock hard which defeats the purpose of gelato. I've made two batches of ice cream so far and I've been completely happy with them. I'm still working on my base recipe to see if I can get it to aerate just a bit more. I'll keep you posted.

I just searched our site and I saw that we have nothing on the Possible Cooker. Since you and @mgaretz seem to be the only members that have one, maybe you could start a topic and give us a little more information. I see that Amazon has a 6.5 capacity model. What size did you get?