Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes.I recently tried the recipe again, but I have no longer a big oven, so I used my little one (with heat source at the top and bottom).The cookies were still almost liquid after 15 minutes, and I though that was my oven that was too old and not keeping a good temperature; I tested on another oven that is new, and I got the same result.Does the little oven heat less than the big one? If yes, what do I need to do to adjust the temperature and/or the time? If not, what am I doing wrong?The recipe is:125 grams of soft butter125 grams of brown sugar175 grams of white flourone egg1 cc of baking powder 100 grams of chocolate chip  Mix all except chocolate chip. When you have a homogeneous substance, add the chocolate chip. Bake them 7 minutes at 180 °C. they're still very soft after that delay but they will harden.
[EX A]: Is a little oven less hot than a bigger oven?

[EX Q]: My family has been making homemade ice cream for years. I run the machine, but usually there are many other hands that want to make it. I know their is the custard less variety, containing milk, condensed milk, vanilla, and any other flavoring or fruit they want. Recently, I found a recipe for 'banana pudding ice cream'. I decided to give it a go. Unlike the other ice creams we make, it has a custard base of milk, cream, sugar, and a pinch of salt. You add in pureed banana, a little lemon juice, and a little nutmeg. So I tried this recipe, doubling everything to get 3 quarts.It really didn't want to get made as first, the custard foamed up on me and ran over in about 3 seconds, then when I was blending the mixture, the bottom didn't come out with the rest of the blender and I lost some there. I persevered and got the mixture done and in the fridge over night. I put it in the machine the next morning, because it called for making it, folding in the crushed/frozen vanilla wafer cookies, and letting it set for 4hrs.I did this and it turned out great. It came out of the machine at the consistency of soft serve. I folded in the vanilla wafers and it froze from ~9-10am on to around 5pm. When we pulled it out of the freezer, it was a similar consistency and everyone liked it.However, the next day I didn't go back to the river and the rest of the family did. They ate more of my ice cream and while one person said it was really good and tasted the same, my dad said it had frozen funny. I couldn't figure out if he meant it crystalized or just froze up harder than soft serve.To be honest, I don't really eat leftover ice cream, because there are usually enough people to polish it off, so I don't know how either version turns out when left to freeze over night. What I'd like to know is what can I expect if I make another batch. I have a trip to the mountains this weekend to see more family and after hearing about it, they want to try it. I plan to make the mix and churn it up there, because I'm worried it'll do something funny if I freeze it too long. Is custard based ice cream supposed to be set up hard or can the soft serve consistency be what I expect? Is it prone to getting too hard or forming crystals when frozen over night? That's the kind of thing I need to know. I'd just like to repeat my experience with the good ice cream and I don't want to disappoint them by making a hard icy ice cream instead of the soft smooth goodness I made last time. Thanks for the help.
[EX A]: Question about consistency of homemade ice cream

[EX Q]: Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I only know this by name.I've found that silken tofu is in short tofu that's not well pressed. It's consistency is custard-like. My question is if this is correct. Are there any other differences, apart from the moisture content?Another question is how to handle this. You can't fry custard AFAIK (although I'm willing to try ;-) ). So do you always use it raw? Or do you bake it in the oven? Do you use it as a 'sauce' with fried veggies? Or should/can you drain/press it yourself? If you would drain/press it yourself, would you have the same result as store-bought regular tofu?
[EX A]:
What is silken tofu compared to regular tofu and how do you use it?