Ice Cream Freezers
There are several products on the market designed to freeze ice cream. They all work, and are interchangeable for this recipe.
I prefer the old-fashioned ice and salt method (too much technology makes me nervous). The cooled custard is packed in a canister, then surrounded by ice and rock salt.(Regular salt works too, but it is more expensive.) The salt makes the ice colder. (Why is that, Tony??) The canister is inserted with some sort of paddle, then spun around and around.
This works air into the custard. We call this process churning. Churning lightens the custard and gives it the “ice cream” texture. I have two of these machines. One must be turned by hand – preferably the hands of the younger members of the family. I got that machine at a garage sale for 2 bucks. The other has a motor for when the kids are disagreeable. I got that one at target for 17 bucks. I have had both for over 10 years, so even if they break tomorrow, I got my money’s worth, for sure.
There are also ice cream freezers with canisters that must be frozen before churning, and use no ice or salt. They can cost anywhere from $40.00 to $300.00. These are a bit easier to operate, but usually do not make more than enough for 4-6 people. If you need to serve a larger crowd you’ll need to work in batches, which can become problematic, as the canisters need to be frozen for several hours before each use.
Professional ice cream makers use machines that are refrigerated. These industrial jobs cost thousands of dollars, and churn out mega batches in minutes.
Whichever machine you use, be sure to read the instructions and try the thing out before you invite your in-laws over to impress them.