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,