Churning: Churning (by hand or in a machine) prevents large ice crystals from forming in the ice cream and produces the smooth texture that makes ice cream feel so rich and luxurious when you eat it. Ice cream churned in a machine will generally have more air whipped into the mixture than hand-churning can achieve.

Does ice cream need to be churned?

You will have to churn your ice cream base yourself while freezing it. You need to incorporate a sufficient amount of air bubbles into your mixture (unless you, for strange reasons, would prefer to end up with an icy, almost rock-hard end result).

What's the difference between churned and regular ice cream?

Slow churned ice cream has the taste and texture of real ice cream for about 110 calories, 3.5 grams of fat (2 grams of saturated), 16 grams of sugar, and 3 gram of protein. ... Slow churned is lower in fat and calories than ice cream, but not as low in fat as yogurt is.