When you start shopping for an ice cream machine, you will quickly discover that there are three simple sorts of machines.
Some are manual and also a few electrical, but the difference is, how they are powered, is in how the types of machinery freeze the base into ice cream. If you want soft serve ice cream maker, then you can click at https://brullen.com.au/
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There is a conventional way of surrounding the cream base with a mixture of salt and ice. There is the more modern way of using a double-walled container, whose walls have a special gel. You freeze the container overnight, and then put it on its mechanized base and pour it into your cream base.
There's the compressor ice cream maker:
Essentially, a compressor version is a commercial maker redesigned for home-usage. All these are self-cooling units. The makers have a built-in cooling unit that freezes the cream base at a consistent temperature since it churns.
The benefit for this is clear – canister versions begin thawing the moment you take the container out of the freezer, so while they do freeze the cream base, the temperature slowly becoming warmer.
That is the reason if you leave your base in an electrical canister machine more than the 25 minutes it ought to churn, or do not the work done very quickly once you move into a container and then to the freezer, then it can immediately turn into mush.