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+# Ice Cream Making
+
+## Churning
+
+## Storage
+
+Churned ice cream needs to be stored in an airtight container,
+otherwise ice crystals will form and ruin the texture.
+
+## Recipes
+
+### Churn Time
+
+Recipes frequently say to churn "according to manufacturer instructions"
+which is funny because my Cuisinart's instructions
+say to churn according to the particular recipe.
+
+The secret is that it doesn't matter.
+The ice cream is done churning when it sticks to the hook
+and visually stops circulating.
+That is, it's done churning when it's done churning.
+
+### Recipe Scale
+
+Recipes rarely mention what volume churn they're intended for
+(although they might provide an Amazon affiliate link)
+
+I have a Cuisinart ICE-21P1, a 1.5 quart model.
+Cuisinart does not give direction on maximum volume of un-churned ingredients.
+When making [[mint-chocolate-chip-ice-cream]],
+using three cups milk/cream and about a half cup of mix-ins,
+there was exactly enough capacity.
+
+### Half and Half
+
+Ice cream recipes use a ratio of milk and cream
+in order to control the fat content of the result.
+Usually just milk and heavy cream,
+but some evil people prescribe **half and half**.
+
+I rarely consume milk or cream, and they spoil quickly,
+so I'd prefer not to keep on hand
+any more milks of varying fat content than necessary.
+Luckily (as might be surmised from the name)
+half and half can be made at home,
+but not from half milk and half heavy cream
+(which are the dairy solutions I keep stocked).
+
+Half and half is half milk and half _light_ cream.
+light cream has about half the fat of heavy cream,
+so one part heavy cream to three parts whole milk
+is the correct ratio.
+
+### Sugar
+
+The source I referenced while writing [[mint-chocolate-chip-ice-cream]]
+directs one to pre-whisk the sugar into the dairy,
+but other recipe sources, including mine for [[strawberry-ice-cream]],
+just have you dump everything in the churn and hit go.
+I feel like this ought to be sufficient.