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My Kenwood IM280 doesn't seem to form the ice cream. It just stays liquid.

I have the Kenwood IM280 and I followed the instructions on the manual from freezing it 24 hours before and chilling the mixture for up to 6 hours, the second time I chilled it overnight. But the mixture never hardens all the times that I've tried it (3 times so far), not once has to come close to becoming an ice cream.

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Posted on Jan 02, 2017

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ButtFuzz
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SOURCE: Salton Big Chill manual

http://www.pickyourown.org/icecream/Salton_Big_Chill_ice_cream_maker_ICM15_IB.pdf

Posted on Mar 08, 2009

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SOURCE: Ice cream maker doesn't chill

The machine must be upright for 24 hours before using it.

If it was stored on its side or upside down you MUST wait 24 hours with the machine in the correct upright position. The 'person' who delivered mine made sure he tumbled it over and over again scanning shipping labels even though it said everywhere fragile and this side up.

If the machine does not work at cooling after 24 hours there is a problem and it should be returned.

Do not expect rock hard ice cream, but thick scoop-able medium firm soft-serve is easy to get as a result. A few hours in the freezer will harden it more.

Posted on Aug 20, 2010

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1 Answer

We get ice cream, but it is not firm . . more of a soup how to adjust


There are two types of machine. Cheap ones where you have to pre-freeze an insert and chill to mix to almost frozen. Then the more expensive ones that have a compressor in them and are actually an electric freezer with a paddle.

If you have the cheap sort, then nothing you can do apart from following the instructions and chilling and freezing everything well.

With the freezer type, you need a refrigeration engineer as it probably needs more refrigerant gas.

Apr 24, 2016 | Ice Cream Makers

7 Answers

Do you have any recipe for milk free ice cream? For lactose intollerant diet?? Perhaps Almond Milk or Soy Milk.


Here are some of the useful steps to make a milk free ice cream.
1.) Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl.
2.) Add a dash of salt, and a splash of vanilla extract to taste.
3.) Put a scoop of marshmallow fluff into the bowl and stir it in thoroughly.
4.) Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5.) Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in the freezer for another 20 minutes.
any-recipe-myawdgdmzywgx1pl2igmxr0v-3-0.jpg

Jun 26, 2008 | Rival 8550-X 5 Quart Ice Cream Maker

1 Answer

What is the recipe of Indian kulfi?


Kulfi Recipe
  • Prep time: 5 min
  • Cook time: 90 min
  • Serves: 5

Main Ingredients:

  1. full fat milk
  2. sugar

Ingredients
  • Full fat milk - 1.25 lts
  • Powdered Sugar - 1/3 cup heaped
  • Cardamom - 4, powdered
  • Pistachios - 8, roughly chopped (optional)
  • Saffron - few strands, soaked in a tbsp of warm milk for 10 mts
Method
  1. Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring inbetween.
  2. Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
  3. Turn off flame and allow to cool.
  4. Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
  5. Pour the chilled mixture into kulfi moulds and close the lids.
  6. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
  7. Once the kulfi sets, place the kulfi mould in luke warm water for a few secs to help it unmould easily.
  8. Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.
Tips
  • Full fat milk is essential for authentic flavour of kulfi.
  • If you do not have kulfi moulds, you can use stainless steel vessels.
  • Kulfi expands on freezing, so do not fill to the brim.
  • You can skip step four and pour the milk mixture that is at room temperature into the kulfi moulds.

Dec 25, 2015 | Ice Cream Makers

2 Answers

The ice cream is granular in texture-


Hello!
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...

1 Answer

Problem with 2 Musso Pola Machines


Depending on the ingredients, it could take 40 minutes to make a batch. Make sure you mixture is very cold before it goes into the unit by chilling in the coldest part of the refrigerator until very cold. If anything less than a very cold mixture goes into the unit, the freezing time will be quite long. The outside of the unit will not feel cold, just the inner wall of the bowl. Also, if your recipe includes any alcohol, this will inhibit the freezing process.

Mar 15, 2010 | Musso Stainless Steel Pola Ice Cream Maker

1 Answer

Why is my ice cream not freezing, used it last winter, following the same recipe and instructions but it is a milkshake consistancy


I had this problem when I decided the salt wasn't necessary on the ice that chills the container. The salt lowers the temperature so that it is cold enough to freeze the milk. Try more salt on it.

Jan 06, 2010 | Rival 8550-X 5 Quart Ice Cream Maker

1 Answer

Ice cream maker doesn't chill


The machine must be upright for 24 hours before using it.

If it was stored on its side or upside down you MUST wait 24 hours with the machine in the correct upright position. The 'person' who delivered mine made sure he tumbled it over and over again scanning shipping labels even though it said everywhere fragile and this side up.

If the machine does not work at cooling after 24 hours there is a problem and it should be returned.

Do not expect rock hard ice cream, but thick scoop-able medium firm soft-serve is easy to get as a result. A few hours in the freezer will harden it more.

Nov 08, 2009 | Cuisinart ICE-50BC 1.5 Quart Ice Cream...

2 Answers

Salton hand crank big chill ice cream maker


I bought one new, and it had a great recipe for Kiwi fruit ice cream, using kiwi fruit and oranges. I can't find the recipe book. You make just over 1 l of fluid ice cream mixture, the bowl must be pre=frozen for at least 15 hours, just put the liquid in the machine and crank the handle in quarter turns (the square outer box helps measure this!) every 5 min for the first 30 min, and then half turns every half hour or so.

Jul 06, 2008 | Salton ICM15 BIG CHILL 1.5 Quart Ice Cream...

2 Answers

Deni Ice Cream Maker Manual


I don't have a flatbed scanner to scan it, but here are the operating instructions (at least for the 5201).
1. Place canister in freezer for 8 hours (must be frozen solid-so that you can't hear liquid in canister sloshing around)
2. Prepare your ingredients ahead, and chill them for best results.
3. Take canister out of freezer and place on motor base. Use canister immediately after removing from freezer, as it will begin to thaw once placed at room temp.
4. Place the paddle inside container. Be sure the tould side of the paddle faces up.
5. Lock the lid (the clear plastic piece that fits over the container)onto motor base. The tabs on the bottom of the lid should line up with the indentations in the motor base. This ensures that the lid is locked in place. When fitting the lid onto the base, the stir paddle should "fit" into the lid.
6. Turn the On/Off dial to the right (on position).IT IS IMPORTANT THAT YOU TURN THE UNIT ON BEFORE POURING IN THE MIXTURE. THE CANISTER ROTATES WHILE THE STIR PADDLE REMAINS STATIONARY.
7. Slowly pour the mixture in the top opening of the lid. It is at this time that you place the top on the clear-vue lid and leave the machine on for about 5-30 minutes (time varies, depending on the coldness of ingredients and canister, and desired consitency) If making ice cream, your result should be a soft, custard-like ice cream
8. When the frozen dessert is ready, make sure the unit is off. Remove the lid and the mixture from the bowl with a plastic spoon or scoop. NEVER USE METAL INSTRUMENTS IN THE CANISTER.
9. Ice cream will be custard-like. If you prefer hard ice cream, place in freezer in air tight container and allow to set until it reaches your desired hardness. Don't put the ice cream in the canister in your freezer for more than 30 minutes, as the ice cream will freeze solid to the container and possibly damage it.

Hope this helps... If you need something else, let me know. I will try to check back soon.

Apr 14, 2008 | Deni / 5201 / 5202 / 5203 / 5205 Ice Cream...

1 Answer

Gets only cool not 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.

Sep 03, 2007 | Cuisinart ICE-50BC 1.5 Quart Ice Cream...

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