Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 05-06-2007, 01:02 PM
Headless Chicken's Avatar
Registered User
Culinary Experience: Line Cook
 
Join Date: Apr 2003
Location: Toronto, Ontario, Canada
Posts: 760
Default Ice Cream Troubles

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.
Reply With Quote


  #2  
Old 05-06-2007, 08:10 PM
castironchef's Avatar
castironchef Offline
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Oct 2005
Posts: 582
Default

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?
Reply With Quote
  #3  
Old 05-07-2007, 06:51 AM
Headless Chicken's Avatar
Registered User
Culinary Experience: Line Cook
 
Join Date: Apr 2003
Location: Toronto, Ontario, Canada
Posts: 760
Default

Quote:
Originally Posted by castironchef View Post
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.
Reply With Quote
  #4  
Old 05-08-2007, 12:50 AM
Breton Beats Offline
Registered User
Culinary Experience: Professional Baker
 
Join Date: Feb 2007
Location: Washington State & France
Posts: 192
Default

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
__________________
"Just can't wait to get on the road again."
Willie Nelson

Last edited by Breton Beats; 05-08-2007 at 12:54 AM.
Reply With Quote
  #5  
Old 05-08-2007, 06:26 AM
Headless Chicken's Avatar
Registered User
Culinary Experience: Line Cook
 
Join Date: Apr 2003
Location: Toronto, Ontario, Canada
Posts: 760
Default

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.
Reply With Quote
  #6  
Old 05-08-2007, 09:42 AM
m brown's Avatar
m brown Offline
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: May 1999
Location: Outside Dallas, BABY!!!
Posts: 2,471
Blog Entries: 1
Default

sounds like you need a new drum - the refridgerent went out of your old one.
they should replace it.
__________________
bake first, ask questions later.
Oooh food, my favorite!

http://www.myspace.com/chefmbrown

Professor Culinary and Pastry Arts
www.CCCCD.edu
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thermometer troubles paulcol Professional Chefs Forum 7 12-23-2007 09:31 PM
Alfredo troubles? DevilNuts Food & Cooking Questions and Discussion 6 09-26-2007 05:05 PM
Tortilla troubles Fat Al Food & Cooking Questions and Discussion 13 05-10-2006 01:41 AM
Gnocchi troubles Fat Al Food & Cooking Questions and Discussion 8 08-16-2005 07:14 AM
custard troubles... ajctor Pastries and Baking General 5 03-29-2004 10:21 PM