All this talk about ice cream is inspiring me to finally pick up a home machine. When I was baking professionally I used a Krups with lots of backup cannisters - the little machine worked hard and was dependable. I've seen a similar Cuisinart advertised recently.Are they much the same? An inquiry last year produced responses mostly encouraging the poster to indeed make her own but with few recommendations. Any favorites or stronger recommendations since then? What about those fine looking expensive beauties from Williams-Sonoma? Worthwhile?