#survival-cuisine

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.