The top freezer of my Maytag refrigerator does not keep ice cream firm. It will freeze water, but ice cream is like cool whip. Help!

https://www.repairclinic.com/RepairHelp/Refrigerator-Repair-Help

This link should help.

I’m happy to assist further over the phone at https://www.6ya.com/expert/david_dc2f9e0a44104720

SOME OF THIS NEW REF THE FAN WILL RUN CONSTANTLY IS NORMAN THEY USE VERY LITTLE ELECTRICYTY TO KEEP THE COPRESER FROM RUNING TO LONG.PART OF THR ENERGY STAR. THE ICE MAKER MAY BE BROKEN OR NOT GETING WATER. OTHER TINK CK THE ICE CREAM OR FROSEN JUCES TO SEE IF THERY ARE FROZEN HARD IF THE ARE SOFT THE MEENS THE FREZER IS NOT COOLING GOOD AND I/M WILL NOT MAKE ANY ICE IF IT NOT BELOW 10 DEGREES

Hi,

Check out these tips...they can help you figure out whats going wrong with yourrefrigerator and why it is not cooling

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heatman101

Ice cream is usually kept at -10 degrees to stay firm. Need to check temperature. Look at condenser coil for cleaning. This is usually the most simple and common issue. If not making the desired temp, and the temperature control is set for that temp, and compressor run constant, it is a refrigeration issue. If compressor does not run constant, then a control issue.

This is normal for these particular items. They don't "seem" to be frozen but they are fine. If everything else is frozen that should be, like, ice cream, ice cubes, frozen vegetables, then you don't have a problem. Do make sure your freezer is not building up ice anywhere and that the door is completely shut when you close it.

its sounds like the automatic defrost system is starting to go bad est 150. to 225.

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

What you have found as a model number may in fact, be a part number for the inner lining.
Check your owner's manual for the model number.

Check to see if your unit is equipped with a setting for humid/dry climates and if it is present, it should be set to correspond to yours.

The defrost cycle melts concealed, built-up frost, with an internal heating element.
That produces water that should normally drain through a hidden path down to the evaporation tray at floor level under your unit.

If the path is blocked, the water will find its way into the interior and refreeze wherever it lands.

Gaining access to the element and the drainage path can be a real pain in some refrigerators and requires removal of the liner of the freezer for access.

Good luck.

Hi Sunshine!

Here is a recipe from: http://recipes.lovetoknow.com/wiki/Category:Ice_Cream_Recipes

Ingredients for Vanilla Ice Cream, No. 2

• 3 cups cream
• 1 cup milk
• ¾ cup sugar
• 2 teaspoons vanilla

Instructions

1. No. 2 Recipe, Whip two cups of the cream; to the thin part that drains from the whip add 1 cup of cream and 1 cup of milk, the sugar, and scald thoroughly.
2. Cool and add the flavoring.
3. Freeze till soft mush, then add the whipped cream.
4. Turn the freezer as fast as possible for five minutes; remove dasher, repack and let stand thirty minutes before serving.

I remember sitting on Grandpa's old hand-crank ice cream maker
as a kid, holding it down for Grandpa! Add ice to the maker in about 4" increments, layering in between with a good sprinkling of rock salt (lowers the freezing point of water, so the saltwater solution is actually below freezing), crank until the motor won't turn, then CAREFULLY remove the paddles (DON'T CONTAMINATE the ice cream with the brine solution!) cover the top with plastic wrap or wax paper and let it "firm up" for 15-30 minutes. Then enjoy a great old-fashioned treat!!! Hope this helps, let me know how it goes, and good luck and happy eating! -WB

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.