Homemade ice cream and frozen yogurts taste better, and melt more slowly, if they are "ripened" before serving.
To ripen ice cream or frozen yogurt in a traditional-style ice cream freezer, after churning, remove lid and dasher (the mixing paddle) and cover the top of the freezer can with with waxed paper or foil. Plug the hole in the lid with a piece of cloth, a cork or a ball of foil; replace the lid. Place in the outer freezer bucket enough ice and rock salt to cover the top of the freezer can, using a 4-1 ratio (4 C ice to 1 C rock salt). Cover freezer with a towel or newspaper. Ripen for 4 hours, or follow your manufactures directions for times on ripening.
When using an ice cream freezer with an insulated mixing can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen 4 hours.
You will definitely want to do the ripening part inside the house here in Arizona!!
Do NOT try to ripen in the home freezer, its NOT cold enough to harden the ice cream enough.
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