Steaming Trick for Awesome Milk

I haven't written many posts on coffee or recently, so thought I would rectify that with this brief post. Given I am still developing my "milk steaming skillz" (I'm a level 6 Milk Steamer with a +3 Jug of Steaming ;), I need all the help I can to get that velvety smooth texture that one wants on ones milk. One snag I often find is that I am still mucking about trying to stretch and texture the milk by the point it gets hot, and figuring that burnt milk is worse than poorly textured milk, I usually give up at that point. I know I have already mentioned this, but its worth mentioning again ... to give myself a bit more time, not only do I make sure that the milk is cold to start with, but I keep the jug in the freezer till needed. I reckon that using a frozen jug gives me an extra 5 seconds or so texturing the milk. Give it a try and let me know if it helps.