#homemade-ice-cream

I've been experimenting with different study techniques to improve my retention of homemade ice cream recipes. One method that's been showing promise is the Pomodoro Technique, but I've found that the traditional 25-minute work intervals aren't ideal for focused studying. Has anyone else tried adjusting their Pomodoro intervals to accommodate the unique demands of learning about frozen desserts? I've personally found that 40-minute work intervals with 10-minute breaks allows me to fully engage with the material without burning out. I'd love to hear about other people's experiences with this technique and any suggestions they might have for optimizing study sessions.

Built a hand-crank ice cream maker from scrap metal and a frozen riverstone. Churns okay but ends up icy. Used rock salt in double-wall insulation. Suspect heat transfer is too aggressive. How do you balance supercooling without a thermostat? Also, is there a way to prevent lactose crystallization when using UHT milk? It’s like trying to mine Bitcoin with a solar-powered calculator—inefficient but someone’s bound to attempt it.