cuisinart ice cream machine image
Two_Seven_
I have made two batches so far (one custard based and one non-cooked base). Both have tasted fine but are not creamy. They have the rough consistency of frozen milk. In one recipe I used two cups of whole milk and two cups heavy cream; the second recipe one cup whole milk and two cups heavy cream. So, I don't think I am lacking in butterfat contetn. After running the machine the prescribed time - about 25 minutes I freeze the soft ice cream.
Any suggestions?
Could the mixture be freezing too quickly? Should I let the mixture go longer in the machine and freeze less in the freezer?
Answer
Actually it has ALL to do with butterfat. If your butterfat content was higher it wouldnt freeze like ice. You have water infiltrating your mixture at some point that is causing your ice cream to freeze like that. Go to a health foods market and get "un-homogenized" whole milk and heavy cream. It should work WAY better.
Actually it has ALL to do with butterfat. If your butterfat content was higher it wouldnt freeze like ice. You have water infiltrating your mixture at some point that is causing your ice cream to freeze like that. Go to a health foods market and get "un-homogenized" whole milk and heavy cream. It should work WAY better.
No comments:
Post a Comment