how do you make ice cream from compleatly freezing when you make it?

Question

I have a ice cream maker and I follow the directions and have made a few types of ice cream..but every time I put it in the freezer the next time I go get it,,its rock solid like ice. How do you make it from not doing that?

Answer 1

It can sometimes be a little too hard to serve. This can be for a variety of reasons including:

1. Some of your ingredients may not have been cold enough when added to your ice cream recipe mixture (eg. anything you’ve had to heat/cook before adding)

2. The ice crystals (important in all ice cream making) may have been too big after mixing. …
faster mixing/churning = smaller ice crystals
smaller ice crystals = smoother ice cream

3. The amount and/or type of sugar used in the recipe. Concentrated sugar depresses the freezing point of ice cream, too little an amount of sugar in the recipe makes it too soft and too much makes it too hard. Each recipe can vary in how soft or hard the ice cream is after freezing, even if the same amount of sugar is used in each recipe. This is where other factors in this list can have a bearing.

4. Alcohol (such as in a white wine sorbet) is known to lowering the freezing point of anything it’s mixed into.

If mine's too hard, I take it out of the freezer several minutes before I scoop it.

Answer 2

It sounds like it is not being mixed long enough before you take it out of the ice cream maker. Are you trying to make it without sugar? That WONT WORK unless you use a recipe specifically made for artificial sweeteners. Sugar acts as a kind of antifreeze as well as a sweetener. Most sugar free or low sugar recipes call for glycerine or some other sugar alcohol to keep the cream from freezing too hard and too fast.

If that is NOT your problem, you may be able to help future batches by adding more sugar or putting a small amount of glycerine in it.

Bert

Answer 3

use more rock salt???