Ice-cream Making

I recommend using an ice-cream machine for the best results: as it churns, the mixture becomes lighter and the texture smoother. Fill the machine half to two-thirds full, to leave room for the mixture to increase in volume.

If you don’t have a machine, you can still make ice-creams: freeze the ice-cream mix and whisk it every 20–30 minutes until it is set. It will still taste good, although it may be a bit grainier because of the larger ice crystals.