So, how does this magic happen? Well, when you churn ice cream, you're using a machine (or a lot of elbow grease) to agitate the mixture, incorporating air and breaking down the ice crystals. It's kind of like when you're making whipped cream - you start with heavy cream, and as you whip it, it gets lighter and fluffier.
The same thing is happening with your ice cream mixture - as it churns, it's getting lighter, airier, and smoother. And just like with whipped cream, if you over-whip, you end up with butter - not exactly what you're going for. But if you get it just right, you'll be rewarded with a creamy, dreamy scoop (or two, or three...) of your favorite flavor.
How to Use Ice Cream Churner: Easy Steps for Perfect Homemade Ice Cream
