Ice cream made with Cuisinart ice cream maker
- Monica Sep 17, 2013 12:09 PM
My sis bought one and made a few batches but were disappointed by its result. They were all kinda slushy and not creamy at all. She said she followed all the recipes and instructions but doesn't know why her ice cream is not creamy and delicious.
I have this model and I am quite happy with it. I make a lot of ice cream. It is also good for chilled soups and icy cold drinks.
I caveat if you get one you will have to designate a permanent spot for it. You have to keep it level. Mine sits on top of my front load washing machine. If you tip it you will need to lit is sit for several hours so that the freezing agent can settle.
You did not say what recipe was being used for the disappointing ice cream. I always chill my base over night so that it is really cold before freeze churning.
The recipes that come with the ice cream maker mostly suck - try a recipe from a trusted source and see if that helps. As for the texture, it sounds like the ice cream wasn't freezing completely, which means either that she didn't churn it long enough or that the canister wasn't completely frozen. It needs to be in a COLD freezer overnight - around 0 degrees. Many people keep their freezers warmer than that - I've seen them in the 8-10 degree region, and that will keep water frozen but won't do the trick for the ice cream maker.
I have a different model and after a summer of frustration, I gave mine to a cousin. I tried the recipes that came with the machine and lots of other ones from Chow and other on-line sources. I had high hopes for the cooked-base, full cream, egg type.....
I am interested in others feedback. I like the idea of homemade ice cream but my results made it a wasted effort
I've had great experiences with my Cuisinart (this one http://www.amazon.com/Cuisinart-ICE-2...).
At first, my ice cream was coming out slushy as well, but once I stopped being "healthy" about it (using half and half, or using whole milk instead of heavy cream), then my ice cream became creamy and smooth!
Make sure of a few things:
- you really put the ice cream churner in the freezer for 24 hours and your freezer is adequately cold. Anything less than 24 hours will mean it's probably not cold enough.
- simmer the cream mixture, cool, then refrigerate at least 24 hours until it's cold
- freeze the container you're going to use to store your ice cream
- don't do it when your kitchen is hot! I have found that makes a difference in the quality of my ice cream. I do it at night hours after dinner so it's all cool.
Try getting David Lebovitz' ice cream book. I think his recipes are the perfect mix of simple, elegant and delicious. I borrowed many ice cream cookbooks from the public library and DL's recipes are still my fav.
We have this one:
It makes fantastic ice cream. We've tried recipes from many different sources, but those from David Lebovitz seem to turn out consistently superb. From both a flavor and texture perspective, our ice creams have, with few exceptions, been truely excellent.
A few things we learned along the way:
1) Freeze the cansiter for 2 days in the coldest freezer space you can find. We keep ours permanently parked in our chest freezer.
2) Turn the machine on, and add the mixture to the canister as it's spinning. When we first started, we'd dump the mixture in, and then turn the machine on, and it didn't freeze properly.
3) If you're making an ice cream that uses heavy cream, don't use ultra pasteurized cream. It doesn't work well and yields an off-texture. It took us a while to figure that one out too. Use only pasteurized cream, which may be harder to find, depending on your neck of the woods.
4) In general, the ice creams with the best texture are the ones that are custard based. I say in general because we've made some non-custard recipes that had amazing mouth-feel and creaminess.
Thanks for those tips. I have the same model as you and I've only had trouble freezing my ice cream on two occasions. Both were hot days and I likely did not freeze the canister or chill the ice cream base long enough. If I freeze the canister for a couple days and chill my base over night, I usually end up with good results.