This topic contains 4 replies, has 4 voices, and was last updated by Carolina 2 months, 1 week ago.
March 19, 2014 at 1:20 pm #1619
I used your 60 minutes at 71 degrees formula with amazing results with my Nutella ice cream recipe last week. Thank you for that! The texture could not be more perfect. Unfortunately, this weeks coconut ice cream had completely different results using the same method. I noticed that the custard was thickening considerably as the minutes ticked on. By the end of the 60 minutes it was quite thick. After cooling overnight it was the thickest custard I had ever made. Then I probably really messed up. I put it in my ICE-30 for 16 minutes as per your suggested time. It seemed okay when I took it out and put it in the container and in the freezer – albeit a bit on the thick side, but when I eventually took it out of the freezer to sample it was as hard as a rock. I’m wondering where I went wrong. I suspect it has something to do with the thickens of the custard, or the length of time I churned it. Any ideas? Why do some ice creams harden so much? I haven’t tried leaving it out on the counter to thaw yet, as I suspect its going to melt rather quickly too.
February 23, 2015 at 7:31 am #12278
Fat is one of the main components that provide smoothness to ice cream. The range of milk fat used in ice cream can go from around 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. The higher the fat content the richer the taste and creamier the texture.
Hopefully it becomes easy.
July 28, 2016 at 12:47 pm #17562
To fix this problem you can reduce the sugar in your custard and add dextrose.Dextrose freezes at twice the temperature of sugar. Be sure to use a NON GMO dextrose.
July 30, 2016 at 5:47 pm #17578
Did you resolve your issue?
All the best,
February 10, 2019 at 5:13 am #27956
Hi Ruben, and the others in the topic. I tried to make coconut ice cream as well. I can´t find the way to make them eatable. Tried with eggs, no eggs, inulin, no inulin, sugar , erythritol…rechurning them also. But they are always hard as a rock, need like 35 min to be scoopable, seems too much to me, and anyone i think.
I´m begining to think should try locust bean gum, but wanna to ask first. If it´s anothers topic problem, like freezing temp or if it´s a thing with homemade ice cream. I dont know , kind of lost here. Im loosing hope.
Thanks to anyone who can helm me. (and sorry for my english)