[Headless Chicken]

Last year, I got a cuisinart ice cream maker for my birthday and it worked great...for the first few times. I pulled it out now that summer is upon us to try a few new recipes but I'm still getting problems regardless the recipe I try. The drum keeps turning but dosn't freeze the cream even after 2hrs of turning. I had the drum in the freezer overnight so its plenty chilled. I don't know what I'm doing wrong or is my ice cream making out of commision?

Recipe
500ml Milk
6 Egg Yolks
125g Sugar
500ml Heavy Cream/Whipping Cream
Flavorings.

[castironchef]

Your mix should be as cold as possible, too, before going into the freezer.

Are you thoroughly chilling it in the coldest part of your refrigerator?

[Headless Chicken]

Originally Posted by castironchef

Your mix should be as cold as possible, too, before going into the freezer.

Are you thoroughly chilling it in the coldest part of your refrigerator?

Yes...I'm gonna look up Cuisinart's email address and see what they "may" say about it.

[Breton Beats]

How much is it "not freezing"

When making ice-cream, the proper consistancy when it is done is like soft serve ice-cream. You remove it at this soft stage then finish freezing in a freezer. I am not familiar with that particular model but my parents have an older one. I think the reccommeded mixing time is about 30-40 minutes, if you keep mixing it you can over mix it which will leave little bits of butter and ice-crystals in your mixture. Not only that but after two hours the drum is probably melted and the motor will melt any freezing action started. My experience with home machines is about 15 to 20 minutes. Once it starts to crystalize (on the blades or closest to the drum) Stop the machine, stir around a bit, mix a little bit more, stir only till it is like very soft ice-cream.

This is true for even professional machines, I have one with a compressor built in. (and kind of how soft ice-cream was invented)

If it still doesn't freeze I would check your recipe some ingredients (like sugar and alcohol won't freeze)

If you already know/ or have tried all this I am sorry. I have met so many people who have expectations of hard ice-cream when making if from scratch.

Good Luck

[Headless Chicken]

It dosn't even reach anywhere close to softserve consistancy, more like a very thick vanilla sauce. I did add a shot of baileys to the recipe above but I had cooked it out when I scaled the milk, unless I didn't cook it long enough. I'm going to give it another try soon.

[m brown]

sounds like you need a new drum - the refridgerent went out of your old one.
they should replace it.