Rechurn ice cream?
So I went through a lot of trouble to make home made ice cream with my new ice cream machine.. and its not an amazing one, its got a crank etc. But I followed the instructions and froze the little container for 7 hours, but it said to churn it for about 12 minutes and it shoudl get the texture of soft ice cream, but I churned for about 40 minutes and it never did, it got very cold, but it was still liquid.
Anyways, at that point I really had to go to bed so I just transfered it to the freezer and let it freeze. Well, because I had put nuts in it while churning, all the nuts froze near the bottom and the top for some reason. And I tasted it, and while the flavor is yum, the texture is not very creamy.
So, if I refreeze the container, maybe for longer this time, like over night.. can I melt the ice cream just a bit (maybe in the fridge to do it slowly?) and then rechurn it again.
What do you think would be the best way to do this everyone? and will it work??
Thanks so much!
Yes, you can re-do it. But you should never add the nuts until it's at soft serve consistency or they will, as you have learned, not be evenly distributed in your mix.
So let it melt until it is fully liquid -- out on the countertop is fine; there's no advantage to letting it do this slowly -- strain out the nuts, rechurn, and when it is the right texture, mix in the nuts, then cure in the freezer.
If you didn't get a proper texture after churning, either your freezer core or your mix, or both, were not cold enough to begin with, assuming you used a good mix recipe.
Which Ice Cream Maker? Which Recipe?
Hm okay, well, the nuts i used were candied nuts.. so im worried that if i defrost it all the way, then remove them, the candy will just melt right off them?
i just used this recipe which i read on a few different websites so i dont know where it originated from: http://www.seriouseats.com/recipes/20...
and the machine is called Cuisipro donvier
Your recipe looks fine. Did you follow it to the letter, paying particular attention to the part that says, "It must be very cold when churned. If you want to speed this process, cool the custard in a back of ice and water, stirring it from time to time until it is very cold."? The mix must be as close to 33 degrees as you can possibly get it when it goes into the Ice Cream Maker.
The Donvier is a fine little ice cream maker. I have two of them. The core must be frozen for 24 hours, minimum, in a chest freezer that gets down to zero.
The candy should not melt off the nuts at anything below room temp, but you can defrost in the fridge if you like.
You are amazing.
My instructions in the ice cream maker said 7 hours in the freezer.. so thats what I did.
I let the custard cool in the fridge for about 5-6 hours before I churned it.
But I am going to try this tomorrow or thursday, since by then the core will have been in the chest freezer for like 3-4 days.
I will let you know what happens. thank you so much.