I've ordered an ice cream bowl attachment for the stand mixer

[Fear_Itself]

@Johnny_L.A

One thing: I should have doubled the recipe. The batch I made barely made it up to the middle paddle of the dasher.

Before or after freezing? If is was before, that is to allow room for “overrrun”:

Here’s a little more technical talk for all you die-hard ice cream lovers out there who aspire to someday start your own ice cream factory. This edition of “Ice Cream Dictionary” takles the issue of “overrun.”

Overrun refers to the amount of air that is whipped into the ice cream mixture. For example, an overrun of 100 percent would mean for every gallon of ice cream mix, you get two gallons of finished ice cream. Without this air, the frozen ice cream mix would resemble an ice cube, the same as if you were to freeze milk or any other liquid. This would make the ice cream pretty difficult to scoop and very icy to eat, which would also make for a pretty frustrating dessert experience.

[Digital_is_the_new_Analog]

@typoink

This is a sentiment that makes sense right until you try some really experimental flavors.

Candied Yam ice cream (with candied pecans and browned marshmallows mixed in) was delicious, but a little goes a long way. Making a full half-gallon might have been a little overconfident.

Also, homemmade orange sherbet is amazing, but I recommend avoiding recipes that call for gelatin. It sets with a really nice texture, but the gelatin really undermines the crisp, refreshing flavor.

I had this problem when I made two different styles of bacon ice cream (at the request of my friends), but I think the problem was they weren’t serious, and didn’t think I’d actually make it. With a better audience, it would have gone quickly.