Once you've made your ice cream, if you then freeze it hard in the freezer, does it become like regular scoopable ice cream, or does it get icy?
1344049
Here's a tip I never found in an ice cream recipe, but it helps immeasurably with hardness and ice crystals: Chill the mixture overnight before freezing in ice cream maker (should be at least 40 degrees but NOT frozen), then beat a little air into it with a mixer...that's what pro ice cream companies do. Still won't be exactly like the commercial type, but it will be much better!
1344050
I have experienced some freezing. I avoid it by freezing my storage container while my ice cream is underway. The longer it takes to transfer from the machine to storage, the more likely the ice cream will freeze. I make chocolate ice cream with starbucks hot chocolate mix, it withstands freezing. With vanilla, I replace whole milk with 1/2 & 1/2 and add cream cheese to result in a creamier mix. Also try unflavored gelatin. Notwithstanding, I still experience some freezing. According to experts, this happens because of the time lapse in the transfer process.
1344051
When storing ice cream in your home freezer, it will not have the consistency of store bought ice cream, which has stabilizers and additives to keep it creamy and scoopable. Depending on the recipe you use, and the temp at which your freezer is set, you may in fact wind up with a brick that needs to be thawed a bit before scooping. You can soften your final ice cream product by understanding a little about the science of ice cream, and what lowers the freezing point of your ice cream so that it is firm, yet scoopable. Basically, sugar or alcohol can be used to lower the freezing point, because it binds with water in the mix and prevents it from turning into ice, and prevent a brick from forming in your freezer. You may need to adjust your additives, like sugar and corn starch to determine what works best. I personally make more gelato that ice cream (less fat, less air and therefore denser and more intense flavors), using a custard base (which is one that uses eggs). I also use about 2.5 tbs of a flavorless alcohol (like vodka) to 1 quart of gelato (or ice cream) and I get a wonderfully creamy product, easily scooped from the freezer.
1344052
That depends completely on the recipe you use -- not the machine. Scoop able ice cream requires high fat content, or alcohol, or an additive like corn starch ( you can use confectioner's sugar instead of granulated sugar). You have to fool around with recipes to find the ones that work in your freezer.
1344053
Jen It depends on the recipe you use and how cold your freezer is. With a good recipe your ice cream wont get icy unless you freeze and thaw it, and freeze and thaw it a bunch of times. You can avoid that by storing it in single or small serving containers. Many ice creams get very hard after a night in the freezer but 10 seconds in a microwave softens them up fine. For more tips and recipes check out my website www.iloveicecream.net
1344054
Depends on the temperature at which you set your freezer. It can stay somewhat soft, or get quite hard. It does not develop ice crystals.
1344055
Hi there,I use the cuisinart ice 100 frequently to make all kinds of ice cream. I have found that the less I fill the bucket the harder the ice cream comes out, however it never stays too hard because it gets soft very quickly at room temperature. To answer your question, it has been my experience that if you put your freshly made ice cream in a sealed container and then in the freezer, it will harden and behave more closely to store bought ice cream. However, I did notice some 'icing' if I refroze and refroze again.Edit- the responses below also make excellent points. The ingredients and recipe you use, may also be a factor. Hope this was helpful.EMP Hi there,I use the cuisinart ice 100 frequently to make all kinds of ice cream. I have found that the less I fill the bucket the harder the ice cream comes out, however it never stays too hard because it gets soft very quickly at room temperature. To answer your question, it has been my experience that if you put your freshly made ice cream in a sealed container and then in the freezer, it will harden and behave more closely to store bought ice cream. However, I did notice some 'icing' if I refroze and refroze again.Edit- the responses below also make excellent... » Read More Hi there,I use the cuisinart ice 100 frequently to make all kinds of ice cream. I have found that the less I fill the bucket the harder the ice cream comes out, however it never stays too hard because it gets soft very quickly at room temperature. To answer your question, it has been my experience that if you put your freshly made ice cream in a sealed container and then in the freezer, it will harden and behave more closely to store bought ice cream. However, I did notice some 'icing' if I refroze and refroze again.Edit- the responses below also make excellent points. The ingredients and recipe you use, may also be a factor. Hope this was helpful.EMP « Show Less
1344056
It all depends on the recipe. If the recipe has less butterfat and sugar (like ice milk) then it gets icy and hard. More butterfat, more heavy cream, cream cheese, etc. and it stays scoopable. If it has alcohol in it (e.g. rum, Cointreau) it stays slushy. what you want is a r ecipe that is "just enough" of butterfat, surgar and alcohol to give you the texture you like.
1896533
The ice cream is cream not icy, but just be careful on the amount putting g in as it become to thick and will not run, it also will pop the top part of right off
1315478
Our family has made ice cream in Ice/salt solution freezers for decades and the best consistency is like a thick milkshake. It takes a little time to harden it but it is also perfect for adding fruit, candy, nuts, etc. before hardening then enjoying something extra special.
1575762
We freeze our ice in to-go containers, like you would get soup in from Chinese takeout. Using these "blocks" makes the snow cones more like shaved ice. The only down side we have found is ice buildup behind the cutters because it is very fine and can get packed in there.
1764463
I have had none of the problems reported here. I have made several flavors of ice cream and they have come out great. I have even added ingredients such as cherries when I made Chocolate ice cream. I believe the key to success is to make sure the ingredients are very cold when put into the frozen bowl. You do have to hold the lid down for the first few minutes until the mixer is moving smoothly, but then it works perfectly. It has to be eaten right after making the ice cream. I have never put it back into the freezer for later so I don't know how that works. Good luck if you try again.
2156859
Yes, the manufacture wants you to get it as close to zero degrees as you can. If the can is still liquid; it is not cold enough and may have trouble making the ice cream. Depending on its temperature it may just take longer or give you a softer product. Turn down you freezer as far as possible, put the canister in the back part of the freezer and surround it with other foods. That should help.
1469017
I had the same problem and returned the unit. I did, however, take that "milky" mixture and froze it and it was an OK ice cream .......not how it should be made !!
1469019
we have not had that problem.however some recipes have had different consistencies.use whole milk not skim.custard based recipes come out smoother.the ice cream will get harder after placing bak in the freezer to rest.good luck
783079
Yes it can, but you can't use a high hardness level as the dashers will freeze to the side of the can. You would have to make a gelato style, put the ice cream in a different container and freeze in your freezer. The manual says it will make 1.5 qts of ice cream, but when I remove it into freezer containers the finished product will fill a 2 qt container due to overrun
763868
It has to do with sugar content. The higher the sugar content, the colder the freezer needs to be to keep it a solid. The less sugar in it means that it will freeze more readily. I used to work in an ice cream store and we had to have separate freezers for different types of frozen treats for this reason. Which is why the vegan ice cream was always hard as a rock (low sugar content) and the sorbet was usually extremely soft (high sugar content) when in the same freezer.
563232
Yes the machine does make fluffy or dense ice cream/gelato.It really depends on the mixture that you put inside it to freeze.We have made both and they have both turned out great.Hope this helps.Only complaint about this product and this is not really anything to worry about, but the bowl could be bigger as the amount it produces does not last long in our house but apart from buying one of the super sized industrial models, this is the only machine that is available for the consumer that is heads above all the competition.Happy New Year. Yes the machine does make fluffy or dense ice cream/gelato.It really depends on the mixture that you put inside it to freeze.We have made both and they have both turned out great.Hope this helps.Only complaint about this product and this is not really anything to worry about, but the bowl could be bigger as the amount it produces does not last long in our house but apart from buying one of the super sized industrial models, this is the only machine that is available for the consumer that is heads above all the competition.Happy New... » Read More Yes the machine does make fluffy or dense ice cream/gelato.It really depends on the mixture that you put inside it to freeze.We have made both and they have both turned out great.Hope this helps.Only complaint about this product and this is not really anything to worry about, but the bowl could be bigger as the amount it produces does not last long in our house but apart from buying one of the super sized industrial models, this is the only machine that is available for the consumer that is heads above all the competition.Happy New Year. « Show Less
2222439
Yes, I froze it all the time, in small servings. It does mess with the consistency a bit; I was blending it in smoothies and it wasn't a problem.
319983
In my experience, it is denser than what is produced by a normal ice cream maker but probably not as dense as you'd get in a commercial gelato shop with larger, professional grade machines. And regardless, you'll probably want to let it set up in the freezer for a little while before serving it.
1652175
I think the instructions said not to, but there's not a top, I just transferred mine to a plastic bowl with a lid & it did just fine, it froze like normal ice cream although it seemed to get softer faster, which I like!! I was really impressed with it, I just followed the instruction in the manual & made the recipe for the chocolate ice cream that was in the manual
982751
now there's a question you don't get every day! Yes, it really stays cold. My mom has been using this freezer in Assisted Living for over a year w/no issues - she keeps ice cream in it.
1667897
Best ice cream in the world. I make chocolate, strawberry and pecan all the time. I put it in individual servings and freeze.
1777881
Yes, the removable cylinder needs to be placed in the freezer for at least 8 hours. Overnight is better! I am about to order a second freezer bowl so I can make a larger amount of ice cream while all the hopeful people stand around and watch! Great product, and you can tailor the ice cream to your taste!