How do I keep my ice cream from freezing too fast
I use the kitchenaid ice cream attachment for the stand mixer. I notice that while most recipes say to churn for about 20-30 minutes, my ice creams freeze much fast than that (10-15). The results are not bad, but I wonder if I'm sacrificing nice air pockets because it churns so fast. I keep it at the slowest setting. Most of what I see online seems to indicate people having the opposite problem.