I have a cuisinart ice cream maker. Immediately after the ice cream is made it is soft, but after freezing it it becomes hard and gritty. Is it that the machine is inherently deficient or are there ingredients that the commercial makers include?
2006-09-25 11:48:51 · 11 answers · asked by tommymack 1 in Food & Drink ➔ Other - Food & Drink
let the mix sit in the fridge over night then churn it. it sounds like you have too large ice crystals. you have to churn it first then switch to a higher speed to whip in air.
2006-09-25 15:33:35 · answer #1 · answered by ph62198 6 · 0⤊ 0⤋
All of the above. Ice-cream has a natural tendency to freeze hard; if you make it in a home-made ice-cream maker (should have paddles that keep stirring the mixture) and serve immediately you won't have given it the opportunity to freeze so hard, but it will if you leave it longer. Commercial makers usually include compounds that keep it softer and more aerated. Your answer is probably to make only as much as you need at a time and glory in all the wonderful home-made recipes that the commercial chaps can't/won't produce.
2006-09-25 12:11:51 · answer #2 · answered by mrsgavanrossem 5 · 0⤊ 1⤋
I agree with the others about the chemicals. Also the commercial ice cream has a lot of air incorporated.
I really like the homemade kind, and like you, do not want to waste it. I freeze it, cut it in chunks, put it in the blender on high until it is creamy. I have also used a food processor. Give it a try. I think you will be pleased.
2006-09-25 13:18:19 · answer #3 · answered by arkyankeedonna 3 · 0⤊ 0⤋
Different types of icecream have to be held at different temps. if your home freezer is keeping lets say -1 degree then your icecream will be rock hard.
hard Icecream should be held around 8 -10 degrees
Soft serve is arround 15 -18 degrees
Hope this helps
2006-09-25 14:57:13 · answer #4 · answered by mom363546 5 · 0⤊ 0⤋
you are suppose to put ice cream salt in it, and no you cant use regular salt. you can buy it in food 4 less, for about 5$ (i think). i dont know how much you have to use, but it should be on the package.
2006-09-25 11:58:43 · answer #5 · answered by Candy!!!!!!!!! 4 · 0⤊ 0⤋
b/c the store-bought stuff has chemical additives that make it stay creamy.
the best thing to do is to leave it out on the counter and let it thaw before you eat. some people stir it then put it back in the freezer so that when it's time to serve it's kind of creamy
2006-09-25 11:51:51 · answer #6 · answered by jensen m 1 · 0⤊ 1⤋
Cuz its not made with chemicals like in the store bought ice cream....its all nat tur allllll!!! lol
and maybe its not made rite, or turned enough...
2006-09-25 11:51:37 · answer #7 · answered by babiluv 3 · 0⤊ 1⤋
It's not the machine. It's the recipe you're using.
2006-09-25 11:56:26 · answer #8 · answered by cyanne2ak 7 · 0⤊ 0⤋
just like ice.
when u buy it, the people/ machines that made it have secret recipes.
2006-09-25 11:54:56 · answer #9 · answered by PinakaFaltizan 4 · 0⤊ 1⤋
too much to type and I hate when people cut and paste a million paragraphs
http://drinc.ucdavis.edu/dfoods10.htm
2006-09-25 11:56:29 · answer #10 · answered by Janna 4 · 0⤊ 0⤋