First one worked , appreciate the help ! <| sep |> Same class , different ship . I live 15 minutes away from USS Wisconsin . <| sep |> They should put one of these in the artic to protect the polar bears . <| sep |> Hey uliegeneer , you are posting here too often ! We currently allow 3 TradeStore posts per day and this is your 4 th TradeStore post . You can read the rules . <| sep |> It ' s kind of an odd principle because we ' re dealing with frozen cream sugar , but the ice cream that freezes to the wall and cannot be scraped unless done so manually acts as an insulator that does not allow the warmer cream in the center of the bowl to access the very cold side walls . The concept of freezing is actually thought best as heat removal and this insulating layer of ice cream is inhibiting the removal of heat from the bulk of the ice cream base . Professional machines have a spring or pressure effect that the dasher exhibits upon the walls of the bowlbarrel . Virtually zero ice cream is superfrozen upon the walls , which allows for very consistent small crystal ice cream . I ' ll plug a HUGE resource from a guy named Ruben . Www . icecreamscience . com is a well written , super thorough , and very informative explanations of the why of our favorite process .