hanadr said:the trick with making icecream, whatever recipe you use, is to get your mixture softly frozen, then whisk it until fluffy. You can do this in a bowl with a hand mixer and if you do it several times, you'll get an excellent texture
Hana
WhitbyJet said:Jeannemum - you would whisk it every 30-40 minutes, each time to break up ice crystals, I do this 5 or 6 times, set myself the egg timer, it does give a lovely texture without having to use an ice cream maker, well worth the little bit of extra effort.