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This topic contains 1 reply, has 1 voice, and was last updated by Ryan 2 years, 2 months ago.
I’ve been making ice cream on occasion for several years. I live in Hawaii and use a kitchen aid attachment. I don’t know if it is our warm climate but I’ve always gotten a soft mix.
I store the freezer bowl In a chest freezer so it does get very cold 0f or -18c. I’ve had some improvement with pre freezing the mix before putting it in the ice cream maker. I usually freeze it for 45 minutes to an hour mixing occasionally. The mix is still liquid but much colder than from the refrigerator. Usually sets up in a shorter time.
What are the thoughts on pre freezing the batter?
Do you “pre-chill” the mix in the fridge overnight?
Also make sure to give it an hour plus in the freezer to harden up after you’ve churned it.