So, can I put the whole ice cream machine in the freezer while it's running?
That's what I just did a minute ago after the thing ran on the counter for a half hour with nothing happening... I have a Krups La Glaciere...
The custard-base was in the fridge overnight and was cold when poured into the machine, whose base unit was in the freezer overnight and all day today...
My freezer was level 3 out of 5, but everything in there already was rock solid frozen...
Why not? I've put my ice cream maker in the garage in winter to help it keep cold while running, and this doesn't seem much different. I can't think of any reason the electronic operation would be affected by cold temps for the short time required to freeze the ice cream. Have you tried it and had it not work?
It seems the canister unit wasn't left in the freezer long enough. I've used a Donvier and Cuisinart.units. Usually I leave the base unit at least 2 full days in the freezer.
How liquidy was your ice cream after 30 minutes of churning? Did it not thicken at all?
Also, what was the recipe?
re: num nums
I added a teaspoon or two of Vanilla extract in the beginning of the churn--- maybe the alcohol messed me up...
2 Cups milk (I used half & half)
1/2 cup sugar
1 cup heavy cream
4 tablespoons of grated ginger...
Juice of 1/2 lemon added to the beginning of the churn...
The Vanilla extract --- 2 tsp tops...
I'll try it again using a proper vanilla bean, and I'll leave the frozen base in the freezer longer, in a colder freezer...
Could the lemon have been a culprit as well?
A few TB of lemon juice would not make a custard base less likely to freeze, and the alcohol in that amount of vanilla is not enough to have a significant effect. Sugar, salt, and alcohol lower the freezing point; lemon juice has none of those.
Was your cold cylinder completely frozen solid, or still slushy? Slushy doesn't work.
Most likely your freezer isn't cold enough. If it isn't at zero or below the canister likely will not be cold enough to truly freeze the ice cream. Most manufacturers also say the canister has to be frozen for at least 24 hours.
It's essential to have a freezer thermometer so you can tell exactly what the freezer temp is.
I doubt the lemon juice has anything to do with it.
I don't think putting the whole unit in the fridge will make a significant difference. The bowl should be frozen through so while putting it in the fridge may prolong its warming time, the ice cream should freeze in the mixer fast enough that the effects of the fridge won't be as important. I'd be looking at the recipe or the fact that the canister wasn't frozen enough.
As for the recipe, did you chill the mix before you put it in the machine? Because if you have heated the mixture, then poured it hot or really warm into the canister, its going to have a tough time freezing. Most sites suggest cooling the ice cream mix in the fridge, often overnight, before pouring it into the canister.
I have been known to do this frequently, especially if I want to serve the ice cream right after churning. I run the power cord out the freezer door-- the door gasket is pretty soft and the freezer door seals shut around the cord. I don't know if it makes a big difference in reality, but in my mind, it seems to speed things up a bit. It hasn't seemed to affect the performance of the machine.