Then you joined the Facebook groups and searched Pinterest and Google.
Now you're seeing recipes with 10 ingredients, debates about Fairlife vs. whole milk, warnings about xanthan gum ratios, and posts from people whose first batch came out "icy" and "snowy."
Suddenly you're not so sure anymore.
You didn't buy this thing to become a food scientist. You bought it to make ice cream.
Here's what actually matters.