In Reply to: gelato question posted by frances on May 9, 2008 at 7:06 am:
I turn it about four or five turns every Five minutes or so. There are a few things that keep it from freezing so hard. Alcohol is one of hem. Just a couple of tablespoons of a liqueur or rum, etc., will help. I also use the tapioca starch methid in my blog entry on geniger gealto, and that seems to help. Also, corn syrup keeps it from crystalizing, but I have found that agave works just as well!
