@cookielady if it's not clear I use the PHMB for reducing and pasteurizing the ice cream mix, not of course for freezing (I have a Cuisinart for freezing). The ice cream topic in the Pastry & Baking forum is an exciting place to hang out.
Earlier in this thread Kerry suggested a way to try tempering:
"For tempering chocolate - I'd use it like the mol'dart - so put the chocolate in the night before, take lid off in am, turn down temp, seed and wait until reaches lower temp."
As long as the bowl is covered the temperature of the chocolate should eventually reach very close to the set temperature. At least it does with water, as shown by my experiments.
