Hi All! This is my first time making ice cream from my cuisinart ice-21! This is a vanilla ice cream. A few things to note:
Its hard to find heavy cream in my supermarkets so I used whipping cream – 35.1% milk fat in the recipe. The recipe is mainly 1:1 cream and milk with sugar and vanilla, thats all. I added milk powder and some brown butter too for taste.
I froze the bowl for more than 24h so it should be as cold as it can get. My base was also cold as I chilled in an ice bath.
Churned for about 30 min
I live in SEA and its super hot and humid
The issue is that when churning, I dont seem to get the thick and dense ice cream texture even past 20min mark. Still super soft consistency and looks a little but grainy (as seen from the pic). At 30min mark I stopped churning and the texture seemed better but the minute I scoop out to my container, it melts SUPER fast (I might try chillingmy container or turning on Aircon next time) that it lowkey looked abit liquidy. I put it in the freezer for 5-6 hours and the texture solidified abit more but it still had a icy mouthfeel, not close enough to storebought kind 🙁
Is there any tips on how to combat this? Thank you!
by Efficient-Affect823
6 Comments
Do you have the full recipe? Also from experience with that ice cream maker, I would freeze the canister longer than 24 hrs, and then 30mins isn’t long enough to freeze the ice cream.
Did you chill the base enough before spinning? You want it above freezing but at or below 40 fahrenheit.
I fixed my icy texture with a bit of corn syrup (1/3 cup first time i tried fixing it and 2tbs the second time, both times resulted in good texture) but i still havent fixed the melting issue.
i usually add a shot of alcohol and that helps, whatever suits the flavor. but also please chill in the fridge before adding to the ice cream maker
There’s a lot of mentions of “leave in freezer longer” which is the solution but doesn’t address the ‘why’ – at least not directly. The problem is that your base is taking too long to freeze causing condensate which results in ice crystals. So anything you can do to reduce the time it takes to freeze should result in less ice crystals – i.e., having the bowl be very cold before starting the process, having the base be very cold before starting the process, etc. In addition, additives can also help like one person said with corn syrup. Also, I believe I used Xantham gum once to help it bind (increase time to melt) and I think that also helped with the ice crystals during churning, all things equal.
Buy some glucose and use half glucose (dextrose) and half table sugar. Glucose does a very good job of depressing crystal formation, it also tastes about 75% as sweet as table sugar, which is nice if you want it a bit less sweet. Locust bean gum will also make a big difference, but some people are intimidated by using stabilizers.
Big crystals means it’s freezing to quickly. Add some things that lower freezing point, salt, sugar, alcohols