Question about Rival 8550-X 5 Quart Ice Cream Maker

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Ice cream has ice crystals in it

Why do we get ice crystals in our ice cream? It gives the ice cream a very gritty texture. After the ice cream is done in the maker, I transfer it to a plastic container and freeze it in our freezer.

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Re: Ice cream has ice crystals in it

Ice crystals are more prevalent in homemade ice cream because it takes longer to freeze the mix. When you can flash-freeze the ice cream to very low temperatures very quickly, there is less time for the molecules to melt and refreeze, which causes crystal formation.

Here are some of the useful tips:
1.) When the ice cream is done, transfer to the coldest part of the freezer as quickly as possible
2.) Pre-freeze the ice cream bowl before using, and pre-freeze the storage container before putting the ice cream in it and into the freezer
3.) Make sure the mix is very cold before using the machine. Maybe put the mix in the freezer for 15 minutes before starting the machine, so that it will finish faster

Hopefully this information helps a lot.

Posted on Dec 16, 2014

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Re: Ice cream has ice crystals in it

To get a smoother ice cream try to freeze it with a warmer temperature.

Posted on Jul 10, 2007

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Re: Ice cream has ice crystals in it

In any tasty low fat, fresh creamy ice cream you will never get any ice crystals. When ice cream is putted on freezer for a long time then ice crystals we get on ice cream.
Mental Ice Cream Manufacturing Ice Cream Distributor Or Ice Cream Supplier...

Posted on Dec 17, 2015

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Re: Ice cream has ice crystals in it

If you have not used it already, be sure to use (full fat) HEAVY cream.....the less fats in cream or milk, the less creamy it will be, (or should be)....

Posted on Jun 05, 2012

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Ice cream comes out grity after awhile

Gritty in icy or with some foreign material?

Aug 20, 2015 | Ice Cream Makers


Use you ice cream maker to Starting Solids with an Exclusively breasfed infant

Problem: You want to let you little one try solid foods but you don't want to add other foods to their diet yet.

Solution: take a bag (8 ounces or so) of expressed breastmilk and run it in your ice cream make. This gives you a solid texture to let you little one try and learn to eat without compromising the nutritional/developmental value of breastmilk.

on Jan 09, 2010 | Ice Cream Makers

1 Answer

Out of cream of tartar. What can I use from my cupboard to substitute?

see here
or any of a number of articles.

Possibly the function of cream of tartar in ice cream making is to stablise egg whites so the ice cream is similar in texture to whipped cream or meringue so you might try "use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely". Have fun experimenting !


Dec 24, 2014 | Ice Cream Makers

1 Answer

Don't have instruction manual. How do you make basic ice cream in this machine? How long do you freeze container in freezer? How long do you plug in?

Freeze the the container for at least 48 hours before using it. You can use whatever ice cream recipe you like in the unit. Basic vanilla - 3 cups whole milk - 1 teas vanilla - 1 cup heavy whipping cream - 1/2 cup sugar. Mix everything together in a pitcher and make sure the sugar is disolved. Taste it and make sure it is sweet enough for you. If not, add more sugar. If you use 2% your ice cream will not be very thick and it will take longer to set up and freeze.

Put the container in the ice cream maker. Turn it on (insert the plastic mixing blade if it has one) Pour the mixture into the ice cream maker if it has an open space to add mix through the top. If not - put the mix in before turning it on (my model is a little different than yours - sorry!)

when the ice cream is thick enough for you - then its done. It usually takes approx 15 - 20 for soft serve/milk shake consistency - and 30 - 45 for stiffer - ice cream. The ice cream does not get hard - at best its soft serve quality. There are other recipes that you cook which I hear will set up harder but I have not tried any yet.

You can make chocolate by using the same recipe above - and adding any liquid chocolate - or fudge. If you add strawberry preserves - it makes strawberry ice cream. sugar free drink mix added to the vanilla recipe above makes great flavors (crystal light drink power mixes ect)

Good luck!

Jul 13, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

2 Answers

The ice cream is granular in texture-

I actually own the same ice cream maker, and it has made some very good ice cream for me. The most likely causes of grainy ice cream are too short of a time in the machine or recipes with incorrect proportions of water, fat, and sugar.
Firstly, make sure that you are using one of the recipes provided in the maker's user manual, or a different recipe from another source which says that it works with all ice cream makers. Following these recipes will ensure that your ice cream base (the liquid that you pour into the machine) is the correct consistency and composition for freezing. For example, too much sugar could cause improper freezing by oversaturating the solution, or too much fat (or fat incorporated incorrectly) could cause the mixture to become grainy or separate.
If you are using a recipe that calls for eggs, make sure that you mix them with the listed amount of sugar thoroughly before tempering them with the hot cream/milk solution. Additionally, make sure that you only pour a little bit (quarter - half cup) of the solution into the egg mixture at first, stirring thoroughly, before adding the rest. This assures that the eggs do not curdle when heated, which could cause a grainy texture.

Finally, make sure that you are freezing the mixer bowl overnight, using chilled ingredients, and allowing the machine to run for the full 20-25 minutes. The ice cream should be a bit softer than the consistency of soft-serve when you take it out of the machine - easily scoopable with a spatula. If you like it firmer, an 8 to 48 hour freezer session will greatly improve the texture in my opinion.

Hope this helps!

Mar 19, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

3 Answers

What's the recipe for coffee ice cream

  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1 1/4 cups heavy cream

    Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.

    This is the best procedure to make a coffee ice cream.

Sep 17, 2009 | Ice Cream Makers

4 Answers

Taylor 8756 ice cream machine clogs at face

i need to know where i may go to get directions to put this taylor 8756-22 ice cream machaine back togeather if you can help please e-mail me at thanks

Jun 01, 2009 | Taylor 632-33 Ice Cream Maker

1 Answer

8 yr old machine

Check the mixer running time after you activate the handle may be to long easy to fix !

Apr 06, 2009 | Taylor 632-33 Ice Cream Maker

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Over freezing ice cream....

Any water is going to solidify the mixture. Make sure you use heavy whipping cream, and not half-and-half or some other substitute.

As far as the mixture freezing onto freezer bowl - use the supplied spatula to try to scrape it off, but I generally have to count that portion out as lost. Running warm water over it will quickly wash it off.

Happy mixing!

-Tha Mp3 Doctor

Jul 17, 2008 | Cuisinart ICE-20 Automatic Frozen Yogurt...

1 Answer

Icy gelato

Try increasing your total solids (i.e. protein, fat, sugar). You could dissolve extra powdered milk or a liquid fat in the cream or milk your using in the recipe. Or try what the professionals do, add an additive like inulin, guar gum, or xantham gum. These are natural plant products that you can find in health food stores or Co-op's. They bind water and mimic fat textures so your ice cream can become more smooth. Do not add more than two teaspoons of any of these additives or your ice cream will be pretty chewy in texture. Hope this helps and have fun experimenting with food.

Aug 11, 2007 | Simac 4070 Gelato Junior 1 Quart Ice Cream...

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