Home Made Ice Cream

The basics with an ice cream maker:

* when putting your salt and ice around the canister, layer them
* when the machine stops churning (it's done) take out the paddle turny thing (technical term = dasher) being very careful not to get any salt into the ice cream, replace the lid, and cover the lid with ice (no salt) and a towel. this helps the top of the ice cream to freeze a bit more.
* time to churn is usually about 20 - 30 minutes
* home made ice cream does not set up hard unless you put it in the freezer.