Ice Cream Making

[PaulnCarole]

Does anyone have any tips for making ice cream in a machine? I have just tried with a Hinari ice cream maker,, and I can only describe the result as a thick sauce, in no way does it resemble ice cream! Help!

[rampart]

Are you using crushed ice and rock salt? You want the ice in the bucket to melt which cools the container with your ingredients. Think of it as you holding ice in your hands: as the ice melts, your hands get cold. Salt lowers the freezing point of ice and helps get you going faster freezing your ingredients in the container.

Try this:

6 eggs, 2 cups sugar, 1 tablespoon of salt, a table spoon of vanilla, 1 1/2 cups of evaporated milk, a gallon of whole milk, some crushed or chipped ice and rock salt.

Beat the eggs, then add sugar, salt (not the rock salt), vanilla, canned milk, a pint of the whole milk, and mix.

Next pour the mixture into the freezer container. Add the rest of the whole milk until you reach the fill line.

Put in alternating layers of crushed ice sprinkle rock salt in your bucket that the container of incredients sits in.

Crank the ice cream handle until the ice cream begins to freeze. Keep adding layers of crushed ice and rock salt to the bucket as needed.

When you can�t turn the handle, anymore, remove the handle and dasher, cover the container with its lid, and put more chipped ice and salt on top of the lid so that the container is now surrounded top and sides by chipped ice and salt. Let it sit that way until you can�t stand it any longer (a few minutes). Take off top, put some ice cream in a bowl, and call me.  :)

[woofgang]

Rampart, it sound like you have a HUGE machine!! Mine only takes a pint of mix at a time

common problems.

The bowl isn't frozen for long enough

the area in which you are making the icecream is too warm (eg right next to the oven which is turned on)

You are over filling the bowl

You are impatient!! I had one of the freeze the bowl and churn ones and it took 1 to 1.5 hours, NEVER the 30 to 40 mins in said in the instructions

You have overdone one of the ingredients, possibly the alcohol. if you put even a little too much in, it will never ever freeze ever.

You could run a test by mixing ready made custard half and half with double cream and churning this mixture. this WILL freeze. Its quite tasty so you won't waste it and you can work out what the problem is.

[woofgang]

PS in line with government guidance, never give icecream containing raw egg to children, old people or people whose immune system is compromised. Having said that, Mr Woofgang and I are middle aged adults and we eat icecream with raw egg in. You can leave out the egg, although the icecream won't keep so well or you can make a custard, thus cooking the eggs  and freeze that

[wellhungjock]

Making my mother in law some nice ice cream with raw egg!