A few months ago I started making homemade ice cream and every custard-based recipe I've made has been just phenomenal. Far exceeded my expectations, churned in 17-20 mins, blah, blah.
Three times now I've tried an eggless base and when I get to 35-ish mins and my ice cream maker bowl is pretty much completely thawed, I still nowhere near soft serve consistency. I've used three different base recipes all recommended here in these threads:
https://barefeetinthekitchen.com/vanilla-ice-cream-philadelphia-style/
https://www.seriouseats.com/30-minute-philadelphia-style-ice-cream-recipe
https://hamiltonbeach.com/cappuccino-gelato
Basically all the same ratio of two cups heavy cream to one cup milk with 3/4 cup sugar, heating up the sugar and milk just until the sugar delves and then adding cream and letting it cool in the fridge overnight before churning it.
I have two ice cream makers, one a free-standing Cuisinart where you freeze the bowl, and another KitchenAid attachment where you also freeze the bowl. If I was experiencing any issues whatsoever with my custard style ice creams I might be second guessing my setup, but at this point I just think that eggless ice cream bases are cursed in my kitchen.
Anything I'm missing, or should I just accept the inevitable and stick with custard bases?
by now-defunked
3 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
Get a thermometer for your freezer. Good chance you’re barely below freezing.. Fine-ish for food, but not cold enough for your freezer bowl.
I also like to stick my base in the freezer 15 minutes or so before churning. It should start to freeze along the edges of the bowl. It’ll help it churn faster