I can’t say I’ve circulated an ice cream base, though I’d love to try... However, at work my go to way to making ice cream is to churn it with dry ice and it’s awesome. I either bag and break up the dry ice, or break it up in the food processor a bit, and add it slowly to a mixer with the base in it. Make sure you…

Just came across these articles recently and I’m in love with them. Coming from restaurants I needed a circulator about 3-4 years ago and I invested heavily in a polyscience unit and absolutely love it.