I have a 1-quart canister-type ice cream maker. However, even one quart can be too much. I love ice cream and frozen yogurt and sorbet and the like, but it's just not safe in my house. WAY too tempting. Most of the recipes in my two ice cream cookbooks (Ultimate Ice Cream Book and The Perfect Scoop) have recipes for one or 1.5 quarts. I'd like to make a pint instead. Has anyone here ever done that successfully? If so, is the freezing time reduced? Any help would be appreciated!