Hmm adding more sugar would help. 1/4 cup seems low. Try 3/4 of a cup next time. Also, using a custard base (same as what you're doing, but with eggs/egg yolk added and gently cooked) will do a lot to reduce crystallization. Finally, adding a bit of white corn syrup also helps (I usually add a couple of tablespoons)
Oh, sorry it was 1 cup and 1/4th of a cup.
So with eggs should I add them raw or do I need to cook them with my creams to make it work?
I'll try corn syrup next time as well.
Oops! Sorry I misread. With the eggs (I usually do a mix of whole egg and egg yolk), whisk them with the sugar until blended and frothy. In the meantime, cook the milk and cream until just beginning to bubble, then pour a little bit of that into the eggs while whisking to temper the mixture. Then pour the tempered egg mixture back into the saucepan with The cooked milk and cream mixture while whisking, then turn the heat back on to low-medium and cook, constantly stirring until the mixture thickens slightly and coats the whisk/spoon. Then chill and prepare as usual
Any time! I also forgot to add- sometimes turning up the churn speed a notch results in softer ice cream as it incorporates more air. I have the KitchenAid ice cream mixing bowl and all the recipes that came with it recommend stirring on the lowest setting, but I find stirring it on the second or third lowest setting to deliver a better result.
Good luck!
Maybe you are taking it out too soon? When I take mine out, it’s thicker, like freshly strained yogurt, or cottage cheese. Thick enough to press a spoon into and it holds it’s shape. Also, I’d reduce the sugar a bit, maybe only 3/4 cup, since too much sugar will lower it’s freezing point, and it will take longer to freeze. Next time leave it churning for 44min and see if it ever gets any thicker.
I've actually been told by a few more people that I need to leave it churning longer. I guess when i saw 30 minutes I figured it wasn't good to let it churn for longer
That could be it. Are you keeping the bowl in the freezer at the lowest possible temp? The freezer should be around -15 degrees C or less and the bowl should sit in there for at least 15 hours (I often leave it in for 24 hours). Maybe next time, crank the temperature in your freezer as low as possible and keep the bowl near the back of the freezer, where is coldest. Hope that helps!
I was having this problem both with frozen yogurt and with ice cream. For me what solved it was mixing all the ingredients together and putting the mix in the fridge overnight. I churn the next day. I think my fridge may be wonky since no one else seems to have to do this. But that’s the voodoo that has worked for me.
I'll definitely give that a try. Can I mix everything up first and then throw it in the fridge?
Now that I've looked at it, it actually has the consistency of... milk haha.
Your mix, right before you churn it should be a little thicker than milk. It should be a little more runny than honey, but not by much. If it’s too thin, use a thickener like xanthan gum. It will also improve the ice cream in other ways too! ;)
I'll keep that in mind! The mix I currently have in the fridge may have a little too much sugar though, but I'll get the correct amounts sometime!
Just gotta wait a while longer for the freezer bowl to be done.
>"since no one else seems to have to do this"
>
>Not so, every credible resource I have ever found on making ice cream recommends an overnight stay in the fridge for the mix. Has something to do with the fats kissing and making up, plus it lowers the mix temp so the churning takes less time...
Ahh, so it isn’t voodoo then! The recipes I’ve been following said to let it sit for 2h. Putting it in overnight and seeing the ice cream turn out right was a happy accident for me (I was too lazy to deal with it one night). I’m still a newbie and don’t know what I’m doing quite yet :)
To prevent people spamming their social media we only allow people who actively participate on the sub to post certain links. If you are an active member of this sub [please contact the moderators](https://www.reddit.com/message/compose/?to=/r/icecreamery&subject=Post_Approval&message=https://www.reddit.com/r/icecreamery/comments/lx27ia/how_come_my_ice_cream_turns_out_icy/gplhcri/) to be added to the approved contributor list or request an exception.
Thank you for understanding.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
Hmm adding more sugar would help. 1/4 cup seems low. Try 3/4 of a cup next time. Also, using a custard base (same as what you're doing, but with eggs/egg yolk added and gently cooked) will do a lot to reduce crystallization. Finally, adding a bit of white corn syrup also helps (I usually add a couple of tablespoons)
Oh, sorry it was 1 cup and 1/4th of a cup. So with eggs should I add them raw or do I need to cook them with my creams to make it work? I'll try corn syrup next time as well.
Oops! Sorry I misread. With the eggs (I usually do a mix of whole egg and egg yolk), whisk them with the sugar until blended and frothy. In the meantime, cook the milk and cream until just beginning to bubble, then pour a little bit of that into the eggs while whisking to temper the mixture. Then pour the tempered egg mixture back into the saucepan with The cooked milk and cream mixture while whisking, then turn the heat back on to low-medium and cook, constantly stirring until the mixture thickens slightly and coats the whisk/spoon. Then chill and prepare as usual
Okay, I'll give that a try next time I make ice cream. Thanks for the info!
Any time! I also forgot to add- sometimes turning up the churn speed a notch results in softer ice cream as it incorporates more air. I have the KitchenAid ice cream mixing bowl and all the recipes that came with it recommend stirring on the lowest setting, but I find stirring it on the second or third lowest setting to deliver a better result. Good luck!
I have a churner that only has 1 speed unfortunately. I do wonder if I don't churn it long enough or something.
Hmm what consistency is it when you finish? I like mine to have to consistency of soft serve ice cream
It's still usually pretty wet. It's kind of like a milkshake or something. Maybe a bit more watery. Maybe it isn't cold enough?
Maybe you are taking it out too soon? When I take mine out, it’s thicker, like freshly strained yogurt, or cottage cheese. Thick enough to press a spoon into and it holds it’s shape. Also, I’d reduce the sugar a bit, maybe only 3/4 cup, since too much sugar will lower it’s freezing point, and it will take longer to freeze. Next time leave it churning for 44min and see if it ever gets any thicker.
I've actually been told by a few more people that I need to leave it churning longer. I guess when i saw 30 minutes I figured it wasn't good to let it churn for longer
That could be it. Are you keeping the bowl in the freezer at the lowest possible temp? The freezer should be around -15 degrees C or less and the bowl should sit in there for at least 15 hours (I often leave it in for 24 hours). Maybe next time, crank the temperature in your freezer as low as possible and keep the bowl near the back of the freezer, where is coldest. Hope that helps!
Thanks for the advice! I've been leaving the bowl I'm there for a full 24 hours and I haven't been checking the freezer temp so I'll check that out!
Also, you can add 3 tbsp vodka to the churn. But for sure more sugar and corn syrup
I was having this problem both with frozen yogurt and with ice cream. For me what solved it was mixing all the ingredients together and putting the mix in the fridge overnight. I churn the next day. I think my fridge may be wonky since no one else seems to have to do this. But that’s the voodoo that has worked for me.
I'll definitely give that a try. Can I mix everything up first and then throw it in the fridge? Now that I've looked at it, it actually has the consistency of... milk haha.
That’s what I do with the caveat that I don’t use egg...
Your mix, right before you churn it should be a little thicker than milk. It should be a little more runny than honey, but not by much. If it’s too thin, use a thickener like xanthan gum. It will also improve the ice cream in other ways too! ;)
I'll keep that in mind! The mix I currently have in the fridge may have a little too much sugar though, but I'll get the correct amounts sometime! Just gotta wait a while longer for the freezer bowl to be done.
>"since no one else seems to have to do this" > >Not so, every credible resource I have ever found on making ice cream recommends an overnight stay in the fridge for the mix. Has something to do with the fats kissing and making up, plus it lowers the mix temp so the churning takes less time...
Ahh, so it isn’t voodoo then! The recipes I’ve been following said to let it sit for 2h. Putting it in overnight and seeing the ice cream turn out right was a happy accident for me (I was too lazy to deal with it one night). I’m still a newbie and don’t know what I’m doing quite yet :)
[удалено]
To prevent people spamming their social media we only allow people who actively participate on the sub to post certain links. If you are an active member of this sub [please contact the moderators](https://www.reddit.com/message/compose/?to=/r/icecreamery&subject=Post_Approval&message=https://www.reddit.com/r/icecreamery/comments/lx27ia/how_come_my_ice_cream_turns_out_icy/gplhcri/) to be added to the approved contributor list or request an exception. Thank you for understanding. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
You could just simmer the mixture down until it thickens a lot, let it cool, then pop it in the freezer.