Which ice cream maker is the best?

[Moonmobile]

I hope this won't be a really ignorant question.

One problem I find with making icecream in the TMX is that it is fabulous when you first make it but then when you freeze the rest (I can't eat it all in one go!) - it is as hard as a rock and crystalises. Is it possible to use an icecream maker in combination with a tmx to solve this problem and if so how?

I had an icecream maker (of the bowl in freezer type) some years ago pre tmx but found it just too time consuming and difficult to manage so I sold it.

[CreamPuff63]

the last couple of times I have made icecream eg. followed the recipe in the EDC and once it has nearly frozen I stir/mix it around with the addition of pulped fruit, then let it freeze. take it out of fridge and then let it sit on bench until it is slightly softened and easy to cut up, throw in TM as per instructions for the final blitz. It comes out nice and smooth, then pop it back in the fridge. We find it not too bad to get out of container. I guess if another stir was added in there, it may even be softer still.

[Meagan]

Moon mobile it does make a difference at what stage you reblitz, too early and I find it crystalizes or separates in the freezing process. I like to blitz mine twice rather than the once. You can certainly use a churn to do the freezing stage and make the anglaise in the TM