I probably let my ice cream spin after it is ready to be removed from the machine; what tells you it's "done?' I never go over 25 minutes, but it sure looks ready to eat after about 15.
And as I pointed out in this post, ice crystals are non-evident in my finished product. I also pre-freeze the containers that the ice cream is going into, as well as the stuff I use to get the ice cream from the canister into the container.
I mean after all, this stuff isn't going to the Bocuse d'Or. d'Or is it? 🤣
It's all better than the Ben & Jerry's I had in the original location.