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1

I have used a Donvier ice cream maker for over 25 years now. I have sold these used for about 10 years. They work great. I have discovered that if you crank all the time it takes much longer to make the ice cream. If you crank it a few times every 5 to even 10 minutes it works quicker. Crank it a little more often at the start and also turn the crank ...


2

Many, but not all, ice cream recipes contain raw egg or only partially-cooked egg. Most commercial ice cream recipes do not. The health-risks of raw egg depend on where in the world you are, but increase signficantly if the food it is in is being heated high enough that some of it will be at incubation temperature (won't happen for ice cream as a whole ...


14

It's perfectly safe to do this, it's not great for the ice cream's consistency to keep warming it and cooling it as you'll start to get big ice crystals. I'd suggest you get a metal ice cream scoop and put it in hot water instead. If you have to thaw it to use it I'd leave it on the counter for 10 minutes instead of nuking it so you get an even thaw, using ...



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