Ice cream churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which
Ice cream maker 75RPM, drives a mechanism that simultaneously rotates the canister, counter-rotates the scraper, and holds the churn paddles stationary. As the canister turns, the ice cream mixture freezes against the inner wall of the canister. The counter-rotating scraper constantly removes the frozen product from the canister wall and returns it to the mixture. The continuing turning motion of the canister against the stationary churn paddles causes the mixture to become increasingly thick. Enough time, ice and salt produces a smooth "hard packed" ice cream. Ice cream maker A domestic ice cream maker is a machine used to make small quantities of