@venomsnake - That's a great method. Reminds me of the old coffee can + rock salt + ice approach. "Perfect Scoop" is a superb book. Another great read for an

@venomsnake - That's a great method. Reminds me of the old coffee can + rock salt + ice approach. "Perfect Scoop" is a superb book. Another great read for an ice cream lover who loves nerding out is: "The Science of Ice Cream" by Chris Clarke. Some highlights: -the equations of ice cream... for example ice cream mix is a shear-thinning liquid (solution of sugar/stabilizer and a suspension of fat droplets) with viscosity as a function of shear rate (aka power law fluid aka viscosity=b(shear rate)^n where b and n are empirical constants) -particle size distribution chart for optimal mix -force displacement curves for different ice creams with different ice contents -microstructure breakdown during consumption -melt down curves for stabilized vs unstabilized ice creams -relationship between mean gas cell size and temperature over hardening time -rheology of ice cream (aka comparing newtonian fluids where velocity gradient is proportional to shear stress i.e. not velocity gradient versus non-newtonian fluids like ice cream aka solutions with polymers which exhibit shear thinning)