Freezing Ice Cream
When making any icy dessert in an ice cream maker, the machine incorporates air into the ingredients as they freeze. It is this amount of air that defines the texture of the finished product. If no air is incorporated, the chilled liquid will freeze into a solid block; if too much air is incorporated, the ice cream, sorbet or sherbet will be light and lack full flavor.

When making ice cream at home, keep these tips in mind:

Expect the ice cream base to taste sweeter than the frozen ice cream. Flavor diminishes when food is cold.

If you are using an ice cream maker that requires ice, crushing the ice first will increase its surface area. In doing so, the cold from the ice will transfer more efficiently to the ice cream base.

Take care when adding wine or spirits of any kind to ice cream bases. Alcohol lowers the freezing point, and too much alcohol will prevent the ice cream from setting properly.