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ice cream splitting when churning

post #1 of 4
Thread Starter 
Hi all, I'm a little bit confused with how an ice cream can split while churning. Today I was making a basic vanilla ice cream and while it was churning it split. No jokes. I made it using an anglais Base with tremoline to obviously help stop crystallisation in the ice cream. One lot I made out of the same batch worked fine, to create a lovely soft scoop icecream but another lot out of the same batch, that I left to churn so that it was firmer split. From my understanding I don't believe this could happen at the low temperatures of the icecream machine but what other factors could cause this. Any help would be much appreciated
post #2 of 4
I'm perplexed
post #3 of 4
This almost sounds like you have more fat content in your recipe and not spun fast enough. That is how ever just a guess. I'm just starting to get into the ice cream,gelato and sorbet production. We just purchased a very expensive maichine that will cook cool and churn in about 20 minutes. For 17Liters/4.5gal of product.

I did find some good info here though may be helpful. It might be more technical of an answer than your looking for.

http://www.icecreamnation.org/science-of-ice-cream/

Good luck
post #4 of 4
Maybe your base wasn't cold enough or you left it in too long. Over-churning will ruin the texture, too.
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