Inside Out (Australia)

pre-frozen bowl machines


Many ice-cream makers work using a freezer bowl, which needs to be frozen for up to 24 hours before using. If you have space in your freezer, you can keep the bowl there permanentl­y for when the urge strikes. Once you’ve made the mixture, the machine churns it in the pre-frozen bowl, slowly freezing it over a period of about 30 minutes. The smooth and constant churning means ice crystals can’t form easily, which can sometimes happen if you just place ice-cream mixture into the freezer. “Just remember that you can only make one batch at a time, as you’ll need to re-freeze the bowl for up to 24 hours,” says Helen Rocke of Kitchen Warehouse (kitchenwar­

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