Which is why good ice cream has lots and lots of tiny little crystals, and bad ice cream (like the kind you made when you stirred it every fifteen minutes) has fewer crystals, and each one is larger. The faster the dasher moves, the more crystals you get, and the smaller they are. The machine’s dasher comes by and scrapes that tiny bit of frozen mix off the side of the bowl, making room for more mix to freeze there, and form more crystals. When you put the mix into an ice cream machine, the inside wall of the bowl is the coldest part, so tiny bits of the mix freeze there and form crystals.
What about every 2 minutes? Or every 30 seconds? Or what if you just crawled into the freezer, shut the door from the inside, and kept stirring continuously? Now you’ve got something resembling good ice cream! (and hypothermia) What if you stirred it up every five minutes instead? Then the ice cream would be a little better. Not anything you could really call good ice cream, but at least it has air mixed in with the other ingredients now. Ok, so what if you threw it into the freezer, but every fifteen minutes you took it out and stirred it with a fork? Now you have something resembling ice cream. What’s missing? The secret ingredient: air. What are your options? You could just throw it into the freezer for a while, but you’d just get a frozen block of sweet cream - not exactly ice cream.
So you have a bowl of cream, milk, and sugar, and you want to turn it into ice cream.
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