Dairy-Free Ice Cream - Ankarsrum Ice Cream Maker

The Ankarsrum Ice Cream Maker's 20-24 hour pre-freezing requirement and Italian-made freezing bowl create optimal conditions for achieving creamy texture in dairy-free ice creams like Giuseppe's tofu-based creation. 

The silken tofu and soya milk combination requires longer churning time than traditional dairy bases to achieve proper emulsification. 

The 700g capacity freezing bowl maintains consistent temperature throughout the extended churning process, while the included paddle creates the necessary agitation to incorporate air and prevent ice crystals. The clear lid allows monitoring of texture development - dairy-free bases should churn until they reach soft-serve consistency before adding mix-ins like candied orange peel. The generous 1.5-liter finished capacity accommodates the expansion that occurs with proper aeration, essential for creating the smooth, creamy texture that makes dairy-free ice cream indistinguishable from traditional versions.