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Re: Hi, I got no Ice in the freezer, and the Ice Cream is...
The higher the # the colder the frig should be . / if ice cream is not hard the freezer is not cold ennogh . so clean the coiles and ck the two fans . also look in back of freezer side for ice build up there should not be any frost on back wall . if so you've found the problem . which is a defros problem .. mm
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Dec 30, 2010 - Is a couple of hours in the freezer enough, or do I need to wait until tomorrow morning? ... This really depends on your freezer and your icecream bowl. Usually ... How to clean ice from ice cream maker bowl without thawing?
When you are freezing something, set your freezer on its highest setting. However, if you are going to leave your freezer empty for a long time, you should change the setting to a lower one. Here's a great tip for ice cream: place a tub of ice cream in a ziplock bag before putting it in the freezer; it prevents freezer burn. You know when your ice cream gets so cold, it's hard to scoop out? Doing this stops that, it's keeps the ice cream just soft enough for easy scooping!
The best temperature for the freezer section is in the range of 0 F to -10 F. Ice cream will remain somewhat mushy at temperatures above about 5 F or so. Actually ice cream never does totally freeze due to the fat content.... it does get hard but does not totally freeze. Now ice on the other hand will freeze solid at 32 F , as you well know, the colder the faster it will freeze.
Place the mixer bowl in the freezer. The amount of time required depends on the temperature of your freezer, but you should expect to leave it in the freezer for about one day prior to use. To check if the bowl is frozen, shake it gently. If you don't hear any liquid sloshing around inside, it's ready to use.
Place the mixer bowl onto the motor base when you're ready to make ice cream. Insert the mixing paddle into the bowl and place the cover over the bowl.
Turn on the ice cream maker and pour the ice cream mixture into the hole at the center of the appliance until it reaches the fill line. Do not exceed the fill line, as the ice cream will increase in volume as it freezes. Use the low setting if you want a firm ice cream and the High setting if you want a softer consistency. Do not add nuts, candy or chocolate chips at this stage as they can become hung up in the mixing paddle and stop the machine.
Cover the center hole with the cap and allow the ice cream maker to run for 30 to 45 minutes.
Add mix-in ingredients such as nuts and candies two minutes before shutting down the machine.
Turn off and unplug the machine prior to removing the ice cream from the bowl. GE recommends using plastic or rubber utensils to avoid scratching the inside of the mixer bowl.
The freezer is not staying cold enough...ice cream takes colder temps...
Many times a freezer and/or refrigeratordo not work right because of a dirty condenser coil...there are also many otherthings that can go wrong.
If you are hearing a clicking or buzzing thencheck out the last two tips.
If your refrigerator is running but warm, then...
Check out these tips that I wrote about that... it is a great place to starttrouble shooting your unit...and something that you can do rather then callinga repair person to do a simple thing for you...
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)
I keep min two notches from the coldest setting.A great way to check where you should set yous,is ice cream.Put an open container of ice cream in the freezer,and turn the freezer to coldest.The next day try to scoop the ice cream.If the ice cream is hard the freezer is too cold.Adjust the freezer two notches ,and try the ice cream the next day.Repeat till you are happy with the hardness of the ice cream.It should be easy to scoop but not too soft.
If it is not freezing, I would suspect you didnt use enough salt. Salt melts the ice and makes the water colder. You need lots of ice, the finer crushed the better, and salt. Do not bleed off the cold water, that is where the action is.
What is happening is that ice cream has a lower freezing point that water. Perhaps 5-10 degrees for ice cream. Now, the problem with the freezer is 1 of 3 things. 1. Make sure the air vent coming into the freezer is not blocked. 2. Check the thermostat setting and make sure it is on the coldest setting. You can always bring it back up when you get it colder. The thermostat may be going bad. 3. The freezer may be going bad (compressor or other componnets). If it is older than 12-15 years, then you may be better served getting a new one. This may mark the beginning of the end. Check these and let me know how you do.