Homemade ice cream consistency - need help

I bought a Cuisinart ice cream maker a couple of years ago - I've made a number of batches using different recipes, and so far, they've all come out of the freezer very hard...letting it warm up a bit has it going to a liquid state, with no scoopable middle ground. Is there a trick I'm unaware of that would let me use a scoop as a scoop and not a pickaxe?

When I make ice cream, it never makes it to the freezer. When it's done in the machine, it has the consistency I think you want.
My advice: be greedy and eat it right away.
Ron

quote:

Originally posted by rongmtek

When I make ice cream, it never makes it to the freezer. When it's done in the machine, it has the consistency I think you want.
My advice: be greedy and eat it right away.
Ron

I agree with Ron. When ever I have tried to freeze it for use later, it, as you say, gets rock hard. I'd like to save it, but have also been unable to figure out the secret Vince is searching for.

Eating it right out of the churn is the best advice I've gotten lately - at the supermart the other day I started talking with a gal handing out ice cream samples who had worked at Greenwood's, a small-volume outfit. She told me fat content and aeration were the two key factors - as I go with heavy cream and eggs, I figure I may need to churn it more, but it always looks like it's hit its maximum point when I do churn it, so...

...I've seen references to using gelatin packets in the mix, and thought it may help retain some solidity at higher temps. Anyone know about this?

Hardness in ice cream could come from a number of different factors. First, moisture. A juicy strawberry becomes a brick in the freezer. Second, sugar freezes hard as a rock but honey and corn syrup do not. If you have mixed in, that helps. I used honey often as possible despite the expense. Plus, I have been known to use maple syrup in certain flavors.

Gelatin is good as well, but so are eggs.

quote:

Originally posted by Vince Macek
Is there a trick I'm unaware of that would let me use a scoop as a scoop and not a pickaxe?

Vince,
It sounds like what you really need is a chainsaw.
My thought would echo a couple of those expressed... eat it right out of the churn. There aren't many things that taste better. Just don't invite me over for some until I am safely ensconced in size 44 pants (a month or so from now ought to do the trick).
Baskin' In The More-Than-31-Flavors That Are Athens, Georgia, Ort. Carlton in 30601.
P. S. We're 110 miles from Warner Robins.
P. P. S. I have to cross College Square to avoid smelling the smells of my local Ben & Jerry's Scoop Shop. Just to inhale the stuff makes me gain weight!

quote:

Originally posted by Big_Ted
I have been known to use maple syrup in certain flavors.

Big Ted,
I can only dream of how good a faux butterscotch ice cream could be made using maple syrup (the real stuff and not Mrs. Butterworse's). I knew someone who used orange juice concentrate in ice cream (in small quantities) and it gave everything he made a certain <je ne sais quois>... or some such. Actually, it was very good... but not in chocolate flavors.
Sherberting It Would Be Tasty, Ort. Carlton in Finally Unfrozen Athens, Georgia.

Tonight's ice cream was cranberry-orange. It was an experiment. I found that not only did the cranberry sauce not have enough flavor, but that the mandarin oranges were throwing things off a bit. Tomorrow, I'll be using some orange concentrate along with a larger can (I need the jellied kind) and maybe some fresh ones thrown in. I'll let you all know how it goes.

The best ice cream flavor I've ever made was a very deep (Valrhona) chocolate with candied chestnuts (marrons glacés) added near the end of churning. The two flavors were perfect together, and we barely got it into the dishes. It was the only time I wished I had a bigger ice cream maker.
Ron

My consistancy problem is butter flecks throughout the ice cream.

I don't freeze it, I throw it away.

I have a Simac which I've seen used by a lot of the professionals. I just don't hear them talking about butter flecks that stick to the roof of your mouth. They are not a good thing!

I've chilled the custard overnight and even a couple days. I've used half and half instead of cream and I still get them.

I've just about given up!

mar52, if I recall, someplace on this board is a post about the same problem and the solution, if I'm not mistaken, is to slowly add the mixture and not put it in all at once.

hope that helps


ted

Thanks! I'll try it.

Beat it longer,and make sure you add enough sugar in. You need air in the mixture to avoid a brick.

Try using whipping cream instead of just milk. My parents used to make what I call ice milk not ice cream. My wife got a recipe that called for whipping cream and its sooooooooooo creamy and goooooooooooood! I could be wrong but I think that is the difference maker. Hope that helps

I hope to one day get my hands on guar gum or another stabalizer. The problem is moisture will freeze and something needs to change that moisture. This is the solution professionals have used for a century.

quote:

Originally posted by Vince Macek

I bought a Cuisinart ice cream maker a couple of years ago - I've made a number of batches using different recipes, and so far, they've all come out of the freezer very hard...letting it warm up a bit has it going to a liquid state, with no scoopable middle ground. Is there a trick I'm unaware of that would let me use a scoop as a scoop and not a pickaxe?

The answer to your problem is your Cuisinart ice cream maker. List it on Craig's list for whatever you can get for it and buy the Krup's ice cream maker. You won't believe the difference it makes. The secret is the rotating paddles in Krup's vs. the stationary paddles in the Cuisinart. Trust me on this one.

I tried the lemon custard ice cream recipe one Suelou posted in the thread of same started by Ashley Wilkes. The quarter-cup of flour in the mix raised an eyebrow, but the finished stuff in frozen state scoops out pretty well for homemade. And tasty to boot...

Twinwillow, thanks for that tip. I've been looking at ice cream makers. Glad I saw your post.

Uh-oh...is it possible Krups is no longer selling ice cream makers? A search of the Krups site brings up parts, but no ice cream makers.

MellowRoast, to the best of my knowledge, they are still available. Keep searching. If all else fails, there's always eBay. I will also tell you that when you do find one, you will see they are less money than Cuisinart.
Hmm, try "Chefs Catalogue' too.

Try these links.
http://www.google.com/search?hl=en&q=krups+ice+cream+maker&btnG=Google+Search

After much searching, I have discovered that Krups has sold out their entire production of ice cream makers for 2007 and they will be introducing a new model for 2008 in late spring 2008. Who knew?
Well, like I said, there's always eBay. There are currently 3-4 Krups models for sale at this time on eBay. Good luck.

quote:

Originally posted by mar52

My consistancy problem is butter flecks throughout the ice cream.

I don't freeze it, I throw it away.

I have a Simac which I've seen used by a lot of the professionals. I just don't hear them talking about butter flecks that stick to the roof of your mouth. They are not a good thing!

I've chilled the custard overnight and even a couple days. I've used half and half instead of cream and I still get them.

I've just about given up!

I think that your problem is that it has been churned too long at too low a temprature. Make sure that the churn is VERY cold before you pour in the mix. Hope that helps.

David O.

quote:

Originally posted by boyardee65

quote:

Originally posted by mar52

My consistancy problem is butter flecks throughout the ice cream.

I don't freeze it, I throw it away.

I have a Simac which I've seen used by a lot of the professionals. I just don't hear them talking about butter flecks that stick to the roof of your mouth. They are not a good thing!

I've chilled the custard overnight and even a couple days. I've used half and half instead of cream and I still get them.

I've just about given up!

I think that your problem is that it has been churned too long at too high a temprature. Make sure that the churn is VERY cold before you pour in the mix. Hope that helps.

David O.

Twinwillow: Thanks for solving the mystery. I placed a bid on eBay this morning, but after reading your last post, I may not enter additional bids, in anticipation of the new line.

It sounds like you're happy with the consistency and quality of the ice cream.

Yes. The main difference between the Krups and the Cuisinart is, on the Krups the bowl stays stationary and the paddle rotates in the bowl. On the Cuisinart, the paddle is stationary and the bowl rotates.

I use the Kitchen Aid version that attaches to the stand mixer and it works great. Also if you like frozen Coke it makes an excellent version...Russ

Of course, you have to have the Kitchen Aid mixer to start with. But, it does work exactly like the krups in the technical sense. Actually, I have thought about getting one for my Kitchen Aid. They run about $79.95. A little more than the Krups but if you already have a Kitchen Aid mixer, it's one less appliance in the kitchen. Also, I would imagine you could alter the speed with the Kitchen Aid attachment.

quote:

Originally posted by Twinwillow

Of course, you have to have the Kitchen Aid mixer to start with. But, it does work exactly like the krups in the technical sense. Actually, I have thought about getting one for my Kitchen Aid. They run about $79.95. A little more than the Krups but if you already have a Kitchen Aid mixer, it's one less appliance in the kitchen. Also, I would imagine you could alter the speed with the Kitchen Aid attachment.

Just recently bought a Kitchen-Aid ice cream attachment I found on my local Craig's List.
Never used. $50.00!

To my disappointment, Krups told me today they'll no longer produce ice cream makers. Have a friend who's thrilled with her new Cuisinart ICE-30BC Pure Indulgence 2-Quart, so I'm considering it. Held out for the Krups, though!