Let me introduce you to my little friend.
This is my vintage, Donvier, half-pint ice cream maker. I got it at a flea market for six bucks. The handle wasn’t missing its little, white, globe knob when I bought it.
Someone may have been slightly spastic about making ice cream one evening.
Tonight I made Ovaltine ice cream. Malt flavor!
I’m telling you up front that you have to freeze the inner, metal container of the Donvier for six hours.
That’s the sort of information one needs to know. I keep my Donvier container (just the metal insert) in the freezer so it’s always ready.
Since it’s still solo bachelorette week I mixed all the ingredients in one measuring cup.
Saves on dishwashing.
In 10 minutes I had ice cream. Malt flavored ice cream!
Here’s the deal with the Donvier. You can find them new and used on Amazon ranging between $40.00- $60.00 which is comparable to a price you’d pay for a machine with a motor and the ability to make a larger amount of ice cream.
But wait…..good news! I see them at flea markets often and the Donvier doesn’t have a motor so it endures well. I saw ones listed on eBay for as low as $6.99. Do it!
You mix cream, milk, vanilla and sugar. Pour the mixture into the pre-freezed container. Ten minutes and some intermittent turns of the hand crank and…..ice cream!
I love my half-pint Donvier. If it made more I’d be in trouble. There is something sweet and quaint about this small, easy to use and sturdy machine.
I’d show you a photo of my Donvier Ovaltine concoction but it was getting melty and that was just too much sacrifice for me.
Donvier Ovaltine Ice Cream
quantity: 2 scoops
prep time: 10 minutes, longer if you want a firmer set
- 1/3 plus 3 T. heavy cream
- 2 T. milk (I used skim ’cause that’s what I had…I like skim milk in my coffee….gotta save calories somewhere)
- 2 T. sugar
- 1 t. vanilla
- 1 1/2 T. malt-flavored Ovaltine
Mix all the ingredients up and pour them in your pre-freezed Donvier metal container.
Put the freezer container into the super cute housing. Give it a few cranks then wait for 2-3 minutes.
Don’t wait too long before you crank it again because you might break off the little, white knob.
After 2-3 minutes give it a few more cranks.
Maybe you’ll need to wait another 2-3 minutes and crank again.
If you want the ice cream to set very firm then transfer the ice cream to a metal bowl. Cover it with waxed paper, pressed lightly onto the top of the ice cream. Leave it in the freezer for another 30-40 minutes.
I eat my ice cream right away and a little soft. I am not very patient when it comes to ice cream.
