I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker. The resulting ice cream is course and doesn't roll out when spoon so much as chunks are split off. I'm using an electric maker with a frozen core.
The instructions call the chill the mixture before I add to the ice core--and of course freezing the core. I freeze the core for roughly a week before use; it just stays in the freezer. I've chilled down the custard in the fridge, and even put it in the freezer for awhile. At this point, I'm tempted to just get the custard half frozen and then try it in the maker.
"Adam Preble" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker. The resulting ice cream is course and doesn't roll out when spoon so much as chunks are split off. I'm using an electric maker with a frozen core.
The instructions call the chill the mixture before I add to the ice core--and of course freezing the core. I freeze the core for roughly a week before use; it just stays in the freezer. I've chilled down the custard in the fridge, and even put it in the freezer for awhile. At this point, I'm tempted to just get the custard half frozen and then try it in the maker.
So how cold am I supposed to go?
If I make an ice cream where the ingredients are heated first, like a custard, I usually make that the day before and let it sit in the fridge over night. If it's a "no cook" type, I usually mix everything together, then put it in the fridge for an hour or so before I make the ice cream.
If you want an exact temp to shoot for, there was an episode of Good Eats when he made ice cream and I believe he had exact temps for the mixture.
It really makes a difference to have everything cold enough before you start.
I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker. The resulting ice cream is course and doesn't roll out when spoon so much as chunks are split off. I'm using an electric maker with a frozen core.
The instructions call the chill the mixture before I add to the ice core--and of course freezing the core. I freeze the core for roughly a week before use; it just stays in the freezer. I've chilled down the custard in the fridge, and even put it in the freezer for awhile. At this point, I'm tempted to just get the custard half frozen and then try it in the maker.
So how cold am I supposed to go?
The mixture should be as cold as you can get it without it starting to freeze. Freezing a warm mixture produces large ice crystals because the mixture takes too long to freeze and the water molecules have a chance to clump together. Freezing a cold mixture produces smaller ice crystals because it freezes faster which prevents the formation of large ice crystals. I'm not familiar with the core type ice-cream makers; I still use one that uses ice and rock salt. It's a one gallon size and usually it reaches the point of soft serve consistancy in about 20 minutes or less. Are you trying recipes that came with the ice-cream maker or did they come from somewhere else? Maybe there's something wrong with the recipe or the ice-cream maker? Does the ice-cream maker do okay with non-custard type ice-creams?
I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker.
Quoted message said:
about 20 minutes or less. Are you trying recipes that came with the ice-cream maker or did they come from somewhere else? Maybe there's something wrong with the recipe or the ice-cream maker? Does the ice-cream maker do okay with non-custard type ice-creams?
For what it's worth, I asked the same question years ago, I got the same answers about making sure everything is cold cold cold. This included really freezing the ice cream core. In other words, leave it in the freezer for a whole day, I'd say. That really helped me.
Melba's Jammin' wrote on 08 Jun 2006 in rec.food.cooking
Quoted message said:
In article <[email hidden]>,
Adam Preble said:
So how cold am I supposed to go?
Overnight.
When making ice cream for Sunday I start Saturday. My ice cream maker Bowl lives in the freezer. So if friday night I decide to make ice cream on saturday, sunday I can eat it. I put the completed custard and assorted ice cream beaters and other bits in the fridge to chill over night saturday morning. So everything is cold or at least well chilled.
I assemble the freezer cold ice cream maker bowl and chilled bits, pour in the chilled over night in the fridge custard...And have at it for around 20-30 minutes. Listen to the motor when it is really straining and changing directions a lot...Scrape almost solidified ice cream into another container to completely set in the freeze till used (ready to eat in about 1 hr). Wash out the ice cream maker bowl and put it back in the freezer Sunday morning.
It takes prep and chilling time about 1.25 days to make...and about 30 seconds to eat. Most of that time is just chilling time.
The whole idea is to get everything as cold as possible to get better ice cream. The ice cream maker only ensures the proper blending and thickening of the ingredients. So it doesn't freeze on the outside and stay liquid on the inside or seperate or whatever. To get the best texture more 'cold' is required then the ice cream maker can provide, unless it is a expensive job with a refridgeration coil built in.
I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker. The resulting ice cream is course and doesn't roll out when spoon so much as chunks are split off. I'm using an electric maker with a frozen core.
The instructions call the chill the mixture before I add to the ice core--and of course freezing the core. I freeze the core for roughly a week before use; it just stays in the freezer. I've chilled down the custard in the fridge, and even put it in the freezer for awhile. At this point, I'm tempted to just get the custard half frozen and then try it in the maker.
So how cold am I supposed to go?
My Cuisninart ice cream maker freezer bowl takes a full two days to freeze. Ice cream does not set completely in the machine. You have to put it into a container and then into a container and into your freezer for 6 hours or more to set. If you leave it churning in the machine too long the freezer bowl gets to warm and you are working backwards.
Get your custard as cold as possible before freezing it. It has to cool down and then go into the fridge overnight. It is also advisable to set the custard mix into an ice bath for a while. The cooler you can get the mixture the faster it will set up in the machine.
When making ice cream for Sunday I start Saturday. My ice cream maker Bowl lives in the freezer. So if friday night I decide to make ice cream on saturday, sunday I can eat it. I put the completed custard and assorted ice cream beaters and other bits in the fridge to chill over night saturday morning. So everything is cold or at least well chilled.
I assemble the freezer cold ice cream maker bowl and chilled bits, pour in the chilled over night in the fridge custard...And have at it for around 20-30 minutes. Listen to the motor when it is really straining and changing directions a lot...Scrape almost solidified ice cream into another container to completely set in the freeze till used (ready to eat in about 1 hr). Wash out the ice cream maker bowl and put it back in the freezer Sunday morning.
It takes prep and chilling time about 1.25 days to make...and about 30 seconds to eat. Most of that time is just chilling time.
The whole idea is to get everything as cold as possible to get better ice cream. The ice cream maker only ensures the proper blending and thickening of the ingredients. So it doesn't freeze on the outside and stay liquid on the inside or seperate or whatever. To get the best texture more 'cold' is required then the ice cream maker can provide, unless it is a expensive job with a refridgeration coil built in.
Good advice. It is something you have to plan in advance. I usually buy the whipping cream by the litre because it is cheaper that way. My freezer bowl, like yours, is always in the freezer and ready to go. I make one batch of custard base and let it cool, then into the fridge overnight. the next morning I pour in the base and get the first batch made and into the freezer. The the bowl gets rinsed out and put back into the freezer. The next day I cook up the second batch. By the next afternoon the bowl will have had two full days to freeze and is ready for the second batch.
"Adam Preble" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker. The resulting ice cream is course and doesn't roll out when spoon so much as chunks are split off. I'm using an electric maker with a frozen core.
The instructions call the chill the mixture before I add to the ice core--and of course freezing the core. I freeze the core for roughly a week before use; it just stays in the freezer. I've chilled down the custard in the fridge, and even put it in the freezer for awhile. At this point, I'm tempted to just get the custard half frozen and then try it in the maker.
So how cold am I supposed to go?
How long are you chilling it? I always make the custard base at least 8 hours prior to churning, which is to say, I usually make it the day before 🙂 It should be completely cold, preferably freezer cold, which is cold as it can get without freezing it. Check as you go, make sure you're not leaving it in too long too. Once the frozen core begins to melt, it stops freezing.
I've been making custard ice creams with my ice cream maker and they always pour smooth and liquid out after 30 minutes (having testing it 15 minutes in and onwards). It never really sets in the ice cream maker. The resulting ice cream is course and doesn't roll out when spoon so much as chunks are split off. I'm using an electric maker with a frozen core.
The instructions call the chill the mixture before I add to the ice core--and of course freezing the core. I freeze the core for roughly a week before use; it just stays in the freezer. I've chilled down the custard in the fridge, and even put it in the freezer for awhile. At this point, I'm tempted to just get the custard half frozen and then try it in the maker.
So how cold am I supposed to go?
Cool it down. Put it in the freezer and make icecream. When it's done, it's "soft serve" to make it *hard*, you have to chill it for several hours or overnight in your refrigerator's freezer. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
