Yes, quark, skyr or other sour milk products are also wonderful ingredients for making ice cream. Depending on the other ingredients in the recipe, the ice cream will be more or less creamy or more or less ‘firm’.
The ‘creaminess’ of ice cream depends mainly on the fat content of the ingredients: the fatter, the creamier.
The ice cream machine stops on its own when either
a) the set time has elapsed or
b) the ice cream mixture has become so solid that the mixer can no longer mix it. The ice cream can then be perfectly portioned using an ice cream scoop.’