The cream mixture beginning to get churned.
Cinnamon "toasts" are now in for mixing.
The ice cream doesn't completely freeze in the process. You need to put it into a container and freeze it before it is ready to be eaten. As home made ice cream does not have as much air and emulsifiers mixed into it, it's a little harder so once it's frozen it just needs to be left at room temperature for a couple of minutes before you should attempt to scoop it. It will be softer and easier to scoop and you won't end up with bent spoons.