Youâre using a glass pan, pre frozen metal pan makes it freeze faster if youâre doing it this way. Churning it makes it more creamy, typically done by using two containers one inside the other, inside one with ingredients sealed, outside one with ice and rock salt to shake or roll around. (Coffee cans with lids work well).
Discussion
Okay, good to know about your way.
I'm doing the simplest way with what I already got. It turned out very well last time, thus I said "again".
Thanks, but telling me that it's not the way to do it when I already did it before is kinda silly.
I mean, itâs not my way, itâs just how to make ice cream? I described two ways, The way youâre doing it makes it less creamy and more ice-y because the water doesnât freeze fast enough.
I didnât say it doesnât work, just itâs not how to do it, learn the way! Youâll get better ice cream.