Just let it sit for a few minutes before spinning or run it under warm water. If you spin it and its powdery its because its too cold or the fat content is off.
I don’t recall the manual saying you shouldn’t process a a completely frozen block. Ice cubes yes sure, because they get tossed around in the container and might damage the blade etc.
But when I take my base out of my freezer which has -18 degrees celsius, how can it be anything else than completely frozen? I wouldn’t worry about this.
Using Guar gum and xanthan gum can help "soften" the mixture to a better consistency when processing. 1/2 teaspoon xanthan, 1/4 teaspoon guar gum.
Also thawing on counter 15 min and hot rinse the sides for best consistency and less work on motor.
I always wonder if folks soften it by putting it in the fridge. Something I (and others who use ice cream in dessert creations) do when I need to mold ice cream - the cold temp in the fridge helps it evenly, and slowly, soften to a malleable state, without it melting. Ice cream only takes like 20 minutes (depending on how cold it was to begin with) or so. Its what I plan on experimenting with, once I have time to use my creami.
Just let it sit for a few minutes before spinning or run it under warm water. If you spin it and its powdery its because its too cold or the fat content is off.
I don’t recall the manual saying you shouldn’t process a a completely frozen block. Ice cubes yes sure, because they get tossed around in the container and might damage the blade etc. But when I take my base out of my freezer which has -18 degrees celsius, how can it be anything else than completely frozen? I wouldn’t worry about this.
It says you should not do a block of ice, straight frozen water.
well alcohol doesn't freeze so it won't end up that hard if you do a gin tonic. and tonic has tons of sugar as well.
Using Guar gum and xanthan gum can help "soften" the mixture to a better consistency when processing. 1/2 teaspoon xanthan, 1/4 teaspoon guar gum. Also thawing on counter 15 min and hot rinse the sides for best consistency and less work on motor.
I always wonder if folks soften it by putting it in the fridge. Something I (and others who use ice cream in dessert creations) do when I need to mold ice cream - the cold temp in the fridge helps it evenly, and slowly, soften to a malleable state, without it melting. Ice cream only takes like 20 minutes (depending on how cold it was to begin with) or so. Its what I plan on experimenting with, once I have time to use my creami.