Here are a few recipes I found in the Better Homes and Gardens cookbook, all with instructions for preparing without an ice cream maker. Plus a recipe for Spumoni. These should give you a good idea of the procedure, which can most likely in any recipe be adjusted for the commercial makers.

Combine 3/4 cup sugar, salt, and water. Bring to boil; simmer 5 minutes. Cool. Add cream, then lemon juice. Pour into refrigerator tray; freeze until firm.

Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar beating to stiff peaks. Break frozen mixture into chunks with wooden spoon; turn into chilled bowl. Beat with electric or rotary beater till smooth. Fold in egg whites. Return quickly to cold tray. Freeze firm. Serves 6.

Prodigy's Recipe Exchange Newsletter by NAFY67 °C@prodigy.com (Deborah