years ago when I was a young bride, I received my first Braun hand blender with a recipe similar to this one--not as much sugar though--just 2 T granulated sugar for 2 cups of skim milk. The trick is to have EVERYTHING chilled in the freezer--the container (the METAL immersion blender attachment if you have it, OR this can also be done with a standard mixer so chill the beaters). Also, I would not change your container as this says(unless it too is chilled in the freezer)--the key is that the milk remain very cold and partially frozen. My original recipe says to freeze until there is a 1/2 inch ring of frozen milk around the rim of the bowl-I originally used a small pyrex bowl. Also, I blended the sugar into the milk before freezing and chilled my vanilla in the refrigerator, adding it as I whipped. The whipping should not take long. If you did not have success, your stuff was not chilled enough. Also--this says use immediately and this is true--as it warms it WILL deflate--don't make it until serving time. Good luck all!
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years ago when I was a young bride, I received my first Braun hand blender with a recipe...