Ice Cream Equipment / June 22, 2018 / Gwendolyn Shin
The principle used by these machines is quite simple. The actual freezing is accomplished in the unit's freezer bowl, which contains a cooling liquid between a double-insulated wall. The bowl must be extremely cold before it can freeze anything, so you put the bowl in your freezer, preferably for at least 12 hours. (My original unit came with an extra freezer bowl, so I keep both bowls in the freezer at all times so I can make ice cream whenever the notion strikes me.)
The new, low-cost countertop ice cream makers have changed all that. No more bags of ice to fool with. No more worrying about the proportion of rock salt to ice. And, come to think of it, no more gallon or more of ice cream when all you wanted was enough to serve four people.