The ice-cream maker in question dates from my childhood, definitely predating any health and safety regulations. It is brand new (so to speak) as it has been used only a couple of times. It needs to be plugged in, while in the freezer which in practice means that the leads wiggles out of the door and makes it merry way to the wall plug.........you can imagine that this is not to the liking of everybody in the household.
Moreover, the results were not best, my first attempt: plain vanilla ice-cream came out slightly crystally. For my second attempt, mango sorbet, I used the ice-cream maker mostly to whisk the mixture outside the freezer that was better but after a few days there was a layer of ice on the top which needed to be removed before consumption.
In the meantime, he found the best tip ever: to avoid the crystal effect add a little bit of vodka to the mixture.
Though I am not very good at doing maths, cost-wise: here is a gadget which has survived decades and has been used a maximum of 10 times, in my books that makes it one of the least cost-effective purchases and guess what.... I would bet that if you would use the recipe below the results would be just the same or even better.
- 4 mangoes peeled and cubed
- 2 lemon juices
- 180g caster sugar
- 180ml water
Dissolve the sugar and bring to boil for 5 minutes