On Wed, 22 Aug 2007 07:11:55 -0500, Terry <prfesser@hotmail.com>
wrote:

>Cooling the mixture to be frozen (in the fridge) helps a lot too. It
>should be as near freezing as possible, but not frozen.
>
>Unfortunately, now that you have them both in the freezer, both the
>bowl and the mixture in the bowl are likely to freeze. The ice cream
>may turn out a little grainy. Or a lot grainy.

Remember, this was just cream and sugar. I melted the sugar in a
little cream and put that mixuture into the freezer until is was
frosty and thick, then combined it with the remaining cream. I used
3/4 cup sugar to 1 qt. cream, which was way too sweet for my taste so
I'll cut the sugar by 1/4 cup next time. I had planned to add
strawberries to it, so I was hoping they would diminish the sweetness
factor.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.