Karen: about 2 types of ice cream makers

I have two ice cream makers. One is an "old fashioned" ice tub and cannister
type (it's not THAT old fashioned since it's electric, but works like the old
fashioned hand cranked ones from yesteryear). You put ice and rock salt in the
tub surrounding the ice cream cannister and let it churn. Advantage: it makes a
large amount, about a gallon at a time. Disadvantage: going to the store to buy
large bag of ice, and some work and fiddle to set up and keep an eye on. But
oh, how our friends enjoy it when they come for an outdoor party and find the
ice cream maker chugging away on the patio!

I also have a Donvier, which is like the Krups Sally described except it's not
electric. You turn it by hand once every few minutes. I love it and use it
frequently. I can actually come home from work, put ingredients in, give it an
occasional turn while getting the rest of my dinner ready - and have dessert
that night! Disadvantage: it doesn't hold enough for a party but definitely
enough for the family. Another disadvantage: you should keep the cannister in
the freezer so it's always good and cold and ready to use. If you have limited
freezer space you may find you don't use it that much. You'd have to plan at
least a day ahead of time, find room in freezer and make sure the gelled
cannister is REALLY cold before starting your recipe.

Hope this helps!