Before dropping our luggage off at home, (after 3 night's in Las Vegas), I went to my P.O. box, where I knew that my Deni 1.5 quart ice cream maker was waiting. I was that anxious to get the cannister into my freezer. Even before unpacking, I whipped up a batch of my very rich vanilla ice cream base.
The next morning with my frozen cannister and well chilled ice cream mixture, I poured the batter (approx 4 cups) into my new machine. Following Carb Lover's advice, I proceded to let the machine churn, but not overly so. I let the ice cream churn for 15 minutes, and then transferred it to another container for ripening and firming in my freezer. The transferring part was a revelation because it was so easy to lift out the cannister and use a flexible spatula to transfer the soft ice cream into my storage container.
That night we had delicious hot fudge sundaes. The ice cream was dense, yet scoopable, and creamy, and - - - NO BUTTER CHIPS!!! In a previous post, I reported that my ultra expensive self contained freezer ice cream maker would yield ice cream which was riddled with unappetizing little bits of butter.
At long last my problem has been solved. So thank you Carb Lover for your input on a very reasonably priced ice cream maker that makes superb ice cream.