I just churned another batch of the great peach frozen yogurt/ice cream I’ve been crowing about upthread. It was made exactly the same as the first batch, with the same ingredients from the same containers/batches. I simply chilled the base much longer than my usual 12 or 18 hours; this one was chilled somewhere between 36 and 48 hours before churning. As a result, it turned out differently.
Note that the base was not colder. I always check the temp of my bases before churning, and this one was the same as the previous peach base earlier this week (41F.)
It seemed to me that the base became ice cream much faster, churned up much fluffier, and kept that volume as I transferred it into the container. I hardly had room for all of it in the same-sized container as the first batch; I had to do some emergency tasting to get it to fit 
I wonder if there’s a reason for the difference in volume.
