Hello everyone, I just bought a new (small version) Krups La Glaciere machine for my Mum for Easter. However after two attempts we have not been successful in making ice cream....just really thick cold custard. We've chilled the base overnight and used some standard recipes for it.
How cold does the ice cream base have to be before it's put in the machine? What can I expect the consistency of the ice cream base to be like after 20 minutes of churning? After 40 minutes of churning the base was pretty much useless as the liquid inside it seems to have already unfrozen! I'm really ticked at this point because I've spent $50 on this machine.
Are there any tips for handling this machine you can give me?
Hello everyone, I just bought a new (small version) Krups La Glaciere machine for my Mum for Easter. However after two attempts we have not been successful in making ice cream....just really thick cold custard. We've chilled the base overnight and used some standard recipes for it.
How cold does the ice cream base have to be before it's put in the machine? What can I expect the consistency of the ice cream base to be like after 20 minutes of churning? After 40 minutes of churning the base was pretty much useless as the liquid inside it seems to have already unfrozen! I'm really ticked at this point because I've spent $50 on this machine.
Are there any tips for handling this machine you can give me?
Check that your freezer is at or below 0F... use a freezer thermometer, they're inexpensive ($6), should be left inside your freezer at all times and make it a habit to check it each time you open your freezer... if you don't get that goop cold enough it will not freeze ice cream. Most people have no idea of their freezer temperature, and in most cases it's at 10-20F, cold enough to freeze but not nearly cold enough to preserve foods.
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
Return it; it is obviously defective. I don't know what you mean by small, but I have had a Krups La Glaciere for several years and have not had any trouble making ice cream with it. I do keep the bowl in the freezer unless I am using it.
How cold does the ice cream base have to be before it's put in the
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machine? What can I expect the consistency of the ice cream base to be like after 20 minutes of churning? After 40 minutes
I just bought a Krups myself, and put it in my freezer overnight...it worked fine when the ice cream mix was cold (refrigerator overnight) but not very well when the mix was room temp. Someone clued me in that after 45 minutes in the mixer, the temp starts to go up so there's no point in continuing on after that. After about 30 minutes, my proper batches are hardened but not HARD, so I can transfer them into permanent freezer containers. I don't get the ice crystals one would expect if the mix was poured into a container and frozen statically. -Jen
Half the people you know are below average. -Steven Wright
Hello everyone, I just bought a new (small version) Krups La Glaciere machine for my Mum for Easter. However after two attempts we have not been successful in making ice cream....just really thick cold custard. We've chilled the base overnight and used some standard recipes for it.
How cold does the ice cream base have to be before it's put in the machine? What can I expect the consistency of the ice cream base to be like after 20 minutes of churning? After 40 minutes of churning the base was pretty much useless as the liquid inside it seems to have already unfrozen! I'm really ticked at this point because I've spent $50 on this machine.
How long did you freeze the freezer unit? I was too impulsive when I got my Cuisinart ice cream maker. I did not chill it for the full time recommended, nor did I fully chill the custard, When I tried again, left the freezing pail in the freezer for more than 34 hours and chilled the custard overnight and then sat it in an ice batch for a half hour before freezing, I had terrific results.
The while thing is about temperature and freezing. Even making it on a hot day can drastically increase the time it takes to freeze.
Hello everyone, I just bought a new (small version) Krups La Glaciere machine for my Mum for Easter. However after two attempts we have not been successful in making ice cream....just really thick cold custard. We've chilled the base overnight and used some standard recipes for it.
How cold does the ice cream base have to be before it's put in the machine? What can I expect the consistency of the ice cream base to be like after 20 minutes of churning? After 40 minutes of churning the base was pretty much useless as the liquid inside it seems to have already unfrozen! I'm really ticked at this point because I've spent $50 on this machine.
How long did you freeze the freezer unit? I was too impulsive when I got my Cuisinart ice cream maker. I did not chill it for the full time recommended, nor did I fully chill the custard, When I tried again, left the freezing pail in the freezer for more than 34 hours and chilled the custard overnight and then sat it in an ice batch for a half hour before freezing, I had terrific results.
The while thing is about temperature and freezing. Even making it on a hot day can drastically increase the time it takes to freeze.
I did the same thing first time I used mine. I asked here, what did I do wrong? Everyone told me the same thing, everything has to be cold cold cold. Perhaps google to see what other hints people gave me ... I have a Krups, also, so search on that or ice cream maker.
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How cold does the ice cream base have to be before it's put in the
Quoted message said:
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machine? What can I expect the consistency of the ice cream base to be like after 20 minutes of churning? After 40 minutes
I just bought a Krups myself, and put it in my freezer overnight...it worked fine when the ice cream mix was cold (refrigerator overnight) but not very well when the mix was room temp. Someone clued me in that after 45 minutes in the mixer, the temp starts to go up so there's no point in continuing on after that. After about 30 minutes, my proper batches are hardened but not HARD, so I can transfer them into permanent freezer containers. I don't get the ice crystals one would expect if the mix was poured into a container and frozen statically. -Jen
Half the people you know are below average. -Steven Wright
Hey, thanks everyone. I'll try Sheldon's suggestion of the freezer thermometer and see if I can get the freezer colder. I really think the problem is the freezer itself isn't cold enough (I just looked at the setting for the freezer and it's set to "1" out of "9" with 9 as coldest!! *sigh*). Also I'll have to leave the container in for a lot longer.
If it still doesn't work I'll just have to return it, or maybe get another one.
Hey, thanks everyone. I'll try Sheldon's suggestion of the freezer thermometer and see if I can get the freezer colder. I really think the problem is the freezer itself isn't cold enough (I just looked at the setting for the freezer and it's set to "1" out of "9" with 9 as coldest!! *sigh*). Also I'll have to leave the container in for a lot longer.
If it still doesn't work I'll just have to return it, or maybe get another one.
You really do have to be patient and to plan ahead to make ice cream. I have not been eating a lot of ice cream because of the cold weather, so we had quite a stock of it which we finally finished off on the weekend and it was time to make some more. The freezer pail had been in the freezer for a few months. I made the custard mix (vanilla) early yesterday morning, left it to cool on the counter for a few hours and then into the fridge for the night. I took it out this morning and threw it into the machine, set the timer for 35 minutes. I came and checked on it after 20 minutes and it was already done.
The while thing is about temperature and freezing. Even making it on a hot day can drastically increase the time it takes to freeze.
This is precisely why I got a tabletop all-in-one unit. Now I can be in a really hot kitchen (oven and stove going) and still make a perfect batch of ice cream and not worry that the ambient temp in the kitchen is above 78F.
Freezer cans are a wonderful invention - they've helped people learn what good home made ice cream can taste like. They just have an inherent crater quotient that means you can rely on them 100% of the time.
-- -Brian James Macke [email hidden] "In order to get that which you wish for, you must first get that which builds it." -- Unknown
