Question about Cuisinart (ICE-20) 1.5 Quart Ice Cream Maker

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The ice cream is granular in texture- - Cuisinart (ICE-20) 1.5 Quart Ice Cream Maker

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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!

Posted on Mar 25, 2011

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What a waste of money.
We should have bought the Compressor unit- is this the 'strategy' of Cusinart? We are trying to tread lightly on the EARTH and do not own a 'Deep freeze' to hoard food. No way am I dialing up the coldest setting on my fridge. Shame on you Cusinart- making more products for land fill sites and for enlarging the carbon food print.
from True North CANADA.

Posted on Feb 22, 2013

  • sarah rose Feb 22, 2013

    What a waste of money.
    We should have bought the Compressor unit- is this the 'strategy' of Cusinart? We are trying to tread lightly on the EARTH and do not own a 'Deep freeze' to hoard food. No way am I dialing up the coldest setting on my fridge. Shame on you Cusinart- making more products for land fill sites and for enlarging the carbon food print.
    from True North CANADA.

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My first batch of vanilla ice cream came out grainy. Not smooth or glossy. Pieces taste like custard base. LELLO 4080 Please help. Silvia


Hello, Silvia -

From a review of a Lello 4070 model ice cream maker:
(Quote)
Watch it closely to avoid over mixing (makes for a grainy texture) the first time you try a new recipe
(End quote)
Source:
http://www.home-gem.com/products/home-kitchen/kitchen-dining/small-appliances/ice-cream-machines/9168-lello-4070-gelato-junior.html#feedback-rate

From: Ice Cream Makers FAQ
http://icecreammakersfaq.blogspot.com.au/2013/07/
(Quote)
Too Grainy, Icy or Hard - If the cranking mechanism becomes too hard to turn in less than 20 minutes on manual models, or if motor stalls in less than 20 minutes on electric models, resulting in coarse or an inconsistent texture of ice cream, the saltwater became too cold too fast. In this case, you used too much salt and the ice cream froze too fast on the edge of the can, and/or you did not used crushed ice.

Recipe Hint - Preparing the ice cream mixture the day before makes smoother ice cream and increases the yield.
(End quote)

Best wishes.

Apr 27, 2018 | Lello Ice Cream Makers

1 Answer

Can you freeze sour cream


From the Internet:
"Answer: You can freeze it if you plan to use it in cooking or baking, but it is not recommended if you plan to use it as a dip or on your baked potato. Sour cream separates when frozen and takes on the consistency of cottage cheese. It's fine to use, but won't have the texture you would expect"

freeze sour cream Google Search

Anthony

Apr 15, 2018 | Ice Cream Makers

1 Answer

Why would a Taylor C713 be making darker and icier soft serve than normal?


I generally see this happen when the air to mix ratio is off. This generally happens overnight when the machine is in standby someone forgets to flip the feed tubes so that no more product is drawn into the freezing cylinder.

Your viscosity could also be set too low.

Jul 29, 2017 | Taylor Ice Cream Makers

1 Answer

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


see here
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-cream-of-tartar.html
or
http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm
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 !

24.December.2014

Dec 24, 2014 | Ice Cream Makers

1 Answer

Hello. We have Taylor c712 with air mix pump. After 1 hour (18-25 cups) product is overfreezed(have a grainy and icy texture) and temp of tthe product between 14-15 F.


it is over freezing, you need to have the viscosity adjusted and also make sure you are removing all the water when you are priming unit.

Sep 05, 2011 | Taylor Ice Cream Makers

1 Answer

I have the machine but not the manual that goes with it.


Things You'll Need:
  • Fruit
  • Blender
  • Vodka
  • Lemon juice
  • Sugar, honey or agave nectar
  • Ice cream maker or freezer
  1. Choose your fruit or even blend more than one kind of fruit. As a general rule, it is best to use juicy, pulpy fruit, such as watermelon, mango or strawberries; however, you can add a splash of orange juice or even throw in banana for extra cream. Blend your selected fruits well in a blender.
  2. For every 2 or 3 cups of blended fruit, add 1 Tbsp. of vodka and 2 Tbsp. of lemon juice. If you are serving sorbet to children or cannot consume even these small amounts of vodka, simply replace with lemon juice; however, know that you will not be able to taste or feel the effects of vodka in your finished product.
  3. Blend sugar into the mix; however, add just a spoonful at a time, tasting until you reach your desired level of sweetness. As an alternative to sugar, you can use honey or even agave nectar.
  4. Place your mixed sorbet in an ice cream maker to freeze for the creamiest results. If you do not have an ice cream maker, simply place your sorbet in the freezer for a few hours; however, sorbet will be a bit harder in texture but just as tasty if frozen in the freezer.

Aug 23, 2009 | Musso Lussino Dessert Maker 4080 1.5 Quart...

1 Answer

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...

4 Answers

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.

ice-cream-ice-crystals-in-myawdgdmzywgx1pl2igmxr0v-3-0.jpg
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.

Jul 09, 2007 | Rival 8550-X 5 Quart Ice Cream Maker

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