on my first (strawberry) eisrezept was what semi stiffly whipped cream. I've made. the ice was liquid enough to make it to pour into dessert bowls after 40 minutes.
in my experiments, I have found the following:
if the mass that I einfülle is almost liquid, making the machine even they not fixed. if I with whipped cream or yogurt and cottage cheese working, it works with the consistency.
in small amounts (up to more than 2 servings) then you get back in 30-40 minutes pleasant ice. larger amounts, I share in the moment rather in two parts and make them one. (You might as well have slightly different sweet flavors such as vanilla or cinnamon or use).
is what surprised me: Fruits or similar will not be damaged... if I give all the raspberries into the ice, I have full, frozen raspberries in the finished ice.
me, the machine is a bit too loud in the open kitchen. it does not make killer barney, but the one you can hear the stirring rod (much quieter than a food processor), on the other hand, the timer is ticking like a loud alarm clock. days of hot, I'm so far gone always in the garden. then one would have to actually even set a timer, because the power to the machine again according to "bing" and you're done. I found that the machine started to smell funny when the machine was once more turned on while the ice already froze.
the really stupid thing is that I really wanted to make ice with little or no dairy products. Right now, the creaminess comes just by cream or cottage cheese or Greek yogurt. there are certainly options, but is not soo easy, as good recipes to be found.
