Wow, that´s an expensive one. I´m sure it does a better job than my Donvier, actually, I have two. I found a cute little penguin one pint model that I just had to have......I´ve got to get rid of one of them. I use it in particular for extra fruit. Here in CA we have a lot of fruit and after canning, making pies, jams and jellies, ice cream and sherbert are other options for what to do with extra fruit. I´m not complaining about the fruit, but I just want to use them wisely.....

I use it quite a bit.  I started using it a lot more now that my kids have gotten into making it with me.  They like to pick their own flavors.  In the end, I think it saves a bunch of money since ice cream is actually really expensive!

make fruit flavored vinegars, you can start with either using a cider vinegar which goes well with fruit or a balsamic one

also you could make syrups for later in the year to add zest to cooking or drizzled on yogurt icecream or on a nice cracker with goatcheese

Fruit and vegetables. Fruits often used to flavor vinegars include strawberries, raspberries, pears, peaches and the peel of oranges or lemons. Allow the peel of one orange or lemon or 1 to 2 cups of fruit per pint of vinegar flavored. For variation, try fruits in combination with herbs or spices. Vegetables, such as fresh garlic cloves and jalapeno peppers, can also be used to add zest to vinegars. Thread these on thin bamboo skewers for easy insertion and removal. Thoroughly wash all fruits and vegetables with clean water and peel, if necessary, before use. Small fruits and vegetables may be halved or left whole; large ones may need to be sliced or cubed.

Vinegar selection. The type of vinegar to use as the base depends on what is being added. Fruits blend well with apple cider vinegar. Distilled white vinegar is clear in color and best with delicate herbs. Red and white wine vinegars work well with garlic and tarragon. Do be aware, however, that wine and rice vinegars contain protein that provides an excellent medium for bacterial growth, if not stored properly.

Preparation

To make flavored vinegars, place the prepared herbs, fruits or spices in the sterilized jars, being careful to avoid overpacking the bottles. Use three to four sprigs of fresh herbs, 3 tablespoons of dried herbs or 1 to 2 cups of fruit or vegetables per pint of vinegar to be flavored. Heat vinegar to just below boiling (190F), then pour over the herbs and cap tightly. Allow to stand for three to four weeks in a cool, dark place for the flavor to develop fully. Then, strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy. Discard the fruit, vegetables or herbs. Pour the strained vinegar into a clean sterilized jar. Add a sprig or two of fresh herbs or berries that have been sanitized as described above. Seal tightly. Store in the refrigerator for best flavor retention.

The flavoring process can be shortened by a week or so by bruising or coarsely chopping the herbs and fruits before placing in the bottles and adding the hot vinegar. To test for flavor development, place a few drops of the flavored vinegar on some white bread and taste. When the flavor is appropriate, strain the ingredients one or more times through a damp cheesecloth or coffee filter. Pour the strained vinegar into a clean sterilized jar. Add a sprig or two of fresh herbs that have been sanitized as described above. Seal tightly. Store in the refrigerator for best flavor retention.

my favorite is using lemons and oranges only with a clear balsalmic and a bit of sugar syrup to sweeten.

I never thought about getting an ice cream maker, but that sounds like a great christmas gift idea! The only problem might be stopping oneself from making the ice cream..

This is exactly the problem...also part of the reason I have 2 freezors!  

Interesting....actually I have been making vinegar. It´s not that hard. I´ve made jams, pickles, cooked, baked, dried and more. Vinegar can be made out of various fruits, like pineapple.Getting started takes some time, you have to develop "mother". Once you have that things move faster. 

We should talk about knitting..

I always wanted to learn how to combine ´garter and stockinette´ stitches with double decrease. Any ideas?

I think once you start making it, you realise the adlteration in commercial ice ceam and the the elbow grease required limits the desire to have more. 

New Texting Code for Senior TC´ers

ATD - at the doctors

BFF - best friend fell

BTW - bring the wheelchair

BYOW - bring your own wheelchair

FWIW - forgot where I was

GGPBL - gotta go pacemaker battery

GHA - got heartburn again

IMHO - is my hearing-aid on

LMDO - launghing my dentures out

OMMR - on my massage recliner

OMSG - oh my! sorry, gas

RODLACGU - rolling on floor laughing and can´t get up

laying on linoleum

TTYL - talking to you louder

"There´s no facility or treatment that offers cure for racism, anti-Semitism" says one of the article I was looking at.

I would like to believe that there is.  

I think some members like being called ´a racist´..

Strange kind of fetishism..