Question about Cuisinart ICE-50BC 1.5 Quart Ice Cream Maker
The problem is after one hour of turning the ice cream gets only slightly cool. I had stored the mixture in the refrigerator for 24 hours and I also stored the mixer container in the refrig (not the freezer) for 24 hours. I used the Vanilla Bean Ice Cream mixture from the Cuisinart Recipe Booklet that came with the freezer. The side of the machine does not feel cold.
Vanilla Bean Ice Cream
makes 1 generous quart
4 egg yolks
2/3 cup sugar
2 cups half-and-half
1 vanilla bean or 2 teaspoons vanilla extract
1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.
Posted on Mar 06, 2008
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