Homemade Ice Cream Inconsistency

Homemade Ice Cream Mistakes-and How to Avoid Them ...

www.bonappetit.com/test.../common-ice-cream-mistakes

Bon App?titJul 30, 2014 - Ice cream machines are easily found and affordable, so procuring the ...Once ice cream is properly chilled, it should be firm but not a solid, ...

5 Mistakes to Avoid When Making Ice Cream - Cooking ...

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Apartment Therapy's The KitchnJul 20, 2015 - Not letting the ice cream maker bowl get cold enough. ... churning away in the machine, this process doesn't end with the firm, super scoopable ...

Will a new ice cream maker make my ice cream set firmer ...

www.chowhound.com/.../ice-cream-maker-ice-cream-set-firmer-964328

Feb 12, 2014 - I've been making ice cream at home for a few years now and tend to have pretty mixed results with how firm my ice cream gets. Even with all ...

Usually with these cheaper ice cream makers you put the bowl in the freezer for 12 hours and then put it on the machine and turn it on . Very important point turn it on so it is churning. Why so that what ever you pour in doesn't freeze solid and stop the agitator from churning. Most ice cream is Cream and sweeten condensed milk and flavouring. I do not have this exact ice cream maker but the one I do have has made three different ice creams in it so far. Add 1000 mL of cream to 250 mL sweeten condensed cream. Watch it for about 20 minutes till ice cream is solidifying then transfer to an plastic icecream container and put in freezer for at least 4 hours.

The basic old style ice cream maker worked by putting the ice cream ingredients inside the center container and the motor device on top turns the spatulas inside to mix it up. Then you put ice and water and salt in the outer bucket. The ice and salt make it very cold so the ice cream freezes as it churns. Some newer devices, just have a mixer and you put the whole thing in your freezer to make it freeze.

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!

Hi,
Here is a tip that will give you the information you are looking for...

Ice Cream Maker Parts, Instruction Manuals and Recipes
http://www.fixya.com/support/r5322664-ice_cream_maker_parts_instruction

heatman101

Do you use enough salt to assist in the freezing period? What kind of salt do you use? Use rock salt since it works better than table salt. This wills speed up the freezng time.

about one hour make sure you have the right salt water mix to the ice

Not long at all, maybe 20 minutes.

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.