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 (kitchenwarehouse.com.au).