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weinoo

weinoo

I probably let my ice cream spin after it is ready to be removed from the machine; what tells you it's "done?' I never go over 25 minutes, but it sure looks ready to eat after about 15.

69792376_SicilianGelatodoublevanilla07-20.thumb.JPG.3be5de758c5afe0bcfe8802c584dc9a6.JPG

 

And as I pointed out in this post, ice crystals are non-evident in my finished product.  I also pre-freeze the containers that the ice cream is going into, as well as the stuff I use to get the ice cream from the canister into the container.

 

I mean after all, this stuff isn't going to the Bocuse d'Or.  d'Or is it? 🤣

 

It's all better than the Ben & Jerry's I had in the original location.

weinoo

weinoo

I probably let my ice cream spin after it is ready to be removed from the machine; what tells you it's "done?' I never go over 25 minutes, but it sure looks ready to eat after about 15.

69792376_SicilianGelatodoublevanilla07-20.thumb.JPG.3be5de758c5afe0bcfe8802c584dc9a6.JPG

 

And as I pointed out in this post, ice crystals are non-evident in my finished product.  I also pre-freeze the containers that the ice cream is going into, as well as the stuff I use to get the ice cream from the canister into the container.

 

I mean after all, this stuff isn't going to the Bocuse d'Or. Or is it? It's all better than the Ben & Jerry's I had in the original location.

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