A:Answer Generally overnight, then only good for one batch of ice cream. When I want to make multiple flavors or batches, I clean and rinse the canister, then place it in an insulated cooler chest and fill and surround the canister with dry ice pellets. This way the canister will be ready for freezing the next batch in less than 30 minutes. Granted, dry ice costs a bit- about $2/lb near me, but it lets me make several flavor batches in short ordet. Dry ice is pure carbo dioxide an sublmates leaving no toxic residue.
