This topic contains 2 replies, has 2 voices, and was last updated by Georgina 1 year, 1 month ago.
October 7, 2017 at 9:52 am #21716
Thank you for sharing your expertise. I love your website!!
My question relates to my impatient family members and draw temperature. I make ice cream at home with a Cuisinart ICE-30 more than once a week. I am perfectly happy with the ice cream maker; my problem is that often the ice cream I make doesn’t receive a very long static freeze due to my impatient family members. It is eaten at such a ‘soft serve’ consistently that I think it isn’t consumed with the appreciation it deserves. And of course I have to eat it when they do or there wouldn’t be any left! Since a lock on the freezer isn’t a good look, I was wondering if an ice cream maker with a lower draw temperature would mean we could be eating the ice cream at a firmer consistency?
Hope that’s not a silly question,
October 17, 2017 at 10:52 am #21900
Hi there Georgina!
Thanks for getting in touch. I feel your pain :). The ICE-30 actually has one of the lowest draw temperatures of any of the domestic machines I’ve tried; I remember it being lower than the Cuisinart ICE-100 and the Lello 4080. How long does it take to churn a batch in your ICE-30. It takes me about 31 minutes in my ICE-30 to get my ice cream down to a draw temperature of between -10°C and -12°C, which isn’t a bad temperature to serve at, as long as it’s eaten quickly. I’d recommend leaving your ice cream in for at least 31 minutes, if not 5 minutes longer depending on your recipe, if you’re after a firmer consistency.
If you’re happy with the quality of the ice cream your ICE-30 makes, I don’t think a new machine is the answer to your problem. What I would recommend is putting your ice cream in the freezer for just an hour or two for the temperature to fall to around -15°C for a firmer consistency (ice cream is usually served at around -15°C). You don’t need to leave your ice cream in the freezer overnight for it to get firmer.
I hope that helps. Let me know if you have any other questions.
All the best,
October 18, 2017 at 2:10 am #21950
After reading some of your articles I think my ice cream maker bowl isn’t cold enough to begin with. The lowest temperature my ice cream gets to is -6, even after half an hour. I usually take it out then because it doesn’t see to be getting any colder. But that’s measured with a thermapen. Does the air in ice cream affect the reading? The ice cream sort of folds around the probe, but now that I think about it, it may work better if I stop the machine.
My freezer is on its lowest setting. I was attracted to it because of its energy efficiency, conflicting priorities I now see!