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Aug 12, 2010 06:04 PM

My ice cream won't set:( Whats wrong?

I just got the kitchen aid ice cream maker attachment and made ice cream for the first time tonight! But its not setting and I'm wondering why. I used the recipe in the booklet so I'm pretty sure its not the recipe. Its been in the freezer for like 3 hours - do I need to give it more time? Its slushy in texture? I felt like the ice cream maker attachment was cooling down as it was stirring and the mixture wasn't icecreamy at all when I put it in the container - more liquidy. Any ideas? When I put the mixture in the mixer it had been in the frig for an hour or two, it was cool (not freezing but cool). Should I just give it more time in the freezer?

I'm starting to loose hope about this attachment. I feel like maybe an ice cream maker that doesn't need a perfectly frozen bowl will work better - what have you all found?

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  1. oh shoot, i just realized. I didn't recook the custard mixture after I mixed the dairy into the sugar/egg mixture. In otherwords after I whisked those together for some time the mixture went straight into the fridge. Could this be why? Is this a crucial step?

    1 Reply
    1. re: cups123

      Yes, you do have to cook the mixture into a custard that's thick enough to coat the back of a spoon before you strain and refrigerate it. However, it's also critical that your bowl is totally frozen solid, and that you know homemade ice cream won't set up 100% in the bowl. You might get similar to the texture of a milkshake, and it'll set up the rest of the way in the freezer. Good luck!

    2. I can't speak to the KitchenAid attachment, but I know my Cuisinart ice cream maker requires the bowl to be frozen solid. It seems logical to think that your mixture won't thicken while churning if it isn't kept frozen, which could only be done by having a frozen bowl.

      Did you do an egg custard base? If so, did you let it get cold enough? How long did you churn it for?

      2 Replies
      1. re: kws123

        I did an egg custard base.

        When I took the bowl out of the freezer it was in the afternoon and the bowl had been in the freezer since last night (so overnight).

        I let it churn for like a half hour?

        I don't know if I let it get cold enough - the mixture had been in the frig for a few hours. It was cold, not freezing but coolish cold?

        1. re: cups123

          The bowl should be left in the freezer for 24 hours and the cooked custard base should be at least 40° or lower before churning. Overnight in the frig is really the best way to chill the custard completely, and there's something about that long chill/resting period that makes for a smoother ice cream. Between having the bowl and custard chilled to the max, you shouldn't have any problems getting the ice cream to freeze to soft serve consistency while churning. Then pop it back in the frig for a few hours to let it harden, unless you like soft serve, or just can't wait to eat it. Enjoy!

      2. I believe you need to have the attachment in the freezer for 24 hours before you use it to ensure that it's frozen through. I just keep mine in the freezer all the time so I can make it on demand. It works great for me.

        4 Replies
        1. re: tazia

          The 24-hour freezing period is very important, as you note. I have made the mistake of thinking that 15 or so hours would be sufficient. It was not and my ice cream never set that time either. Indeed, I usually overcompensate and put it in the freezer for 36 hrs.

          Also, make sure the freezer itself isn't too warm.

          1. re: nofunlatte

            okay I just checked. The ice cream has certainly set, it is rock solid!!!!!! Why? What is wrong here?

            1. re: cups123

              It didn't aerate properly because your bowl wasn't cold enough. As you noted, it was thin when you put it into the freezer to harden. It never got to the soft-serve stage, which it has to in order to really become ice cream after churning.

              ...for any new readers who wonder about this.

          2. re: tazia

            Depending on the temperature of your freezer, your ice cream bowl may or may not EVER freeze solid enough to produce ice cream. A small fridge-top freezer probably won't ever get cold enough - even if you leave your bowl in there for a week. This is pretty crucial and, I think, it's a detail that really ought to be made perfectly clear on the instructions when you buy the attachment. I have a Cuisinart machine with a similar bowl and as others have said, I leave mine in the freezer all the time so it's ready to use. But this is also because I happen to have a large chest freezer with enough real estate to accommodate the thing.

            In my opinion I don't believe the cooking or non-cooking of the custard base has anything whatsoever with your ice cream freezing or not. I generally make an uncooked ice cream base without eggs and it freezes just fine.

          3. Using the KitchenAid stand mixer attachment, should I hear sloshing when I take the bowl out of the freezer (after several days in the freezer)?

            1 Reply
            1. re: TheSomeday

              No. Your freezer isn't cold enough. It must be at zero or lower. A standalone chest freezer is best for this. A normal reefer-freezer will never get cold enough.

            2. Good point, Acgold. The freezer must be at 0 degrees or lower and many hime freezers are not set that low. Needs to be checked with a thermometer.

              Cups, as for the ice cream now being rock solid, it sounds like it was not cold enough (I.E., the bowl was not cold enough) when it was being churned and then froze up after being put in the freezer. I would semi-thaw and remove the mix from the freezer bowl, then deep chill the bowl and after thawing a breaking up the mix, re-churn it. You want to be careful not to chip or scratch the bowl. Essentially, it is rock solid because not enough air has been churned into it. Don't know about the custard part of things.