well I guess I break all the rules and it always turns out fabulous. I use a fraction of the sugar.. and I prefer using Lyle's Golden Syrup for what little sweetening I do put in. I make a buttermilk sorbet w/ practically no fat. my quickest ice cream is 50/50 cream and milk and it's fabulous. I think that using plenty of vanilla extract (high alcohol) also helps. I can mix a batch right before dinner and have it ready for dessert. Best investment ever!

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