Braden Hall

Yeah, so I suppose one of the things that's in there is Nancy Johnson, an American innovator in 1834, develops the ice cream churn.

And so what happens is you've got sort of a bucket on the outside.

You've got an inner liner.

In between, you've got crushed ice and salt.

And in the inner liner, which is like this metal bucket, she's got something called a dasher, which is kind of like a spatula meets a spoon with some holes in it and a crank.

And so what happens is

As you pour your milk and sugar and fruits and things into the middle, it gets chilled and naturally freezes from the outside in.

But with the Dasher and the churn, as you move it around, it scrapes down the sides so it breaks up all the ice crystals.

And with the holes, it actually incorporates a little bit air through the mixture too and allows it to flow through.

So you get a much smoother consistency.

And rather than having to have a whole household staff full of people saying,

Would madam like some ice cream?

Suddenly it's like you could be on the front porch with your ice cream churn and turn the handle and now you can make your own ice cream at home.

So my favorite flavor is actually, it's going to be a Southern Hemisphere flavor, but it's a macadamia brittle.

So imagine sort of like a, it's sort of a Southern Hemisphere version of maple walnut.

But yeah, so I love the richness of macadamia nuts, a little bit of candied brittle in there.

Very, very creamy.