Icecream

[Jackamus]

I have been experimenting with icecream recipes and getting various results. One result is that the icecream, after churning in an icreream maker, is very hard and un-scoopable. The freezer temperature was -14ºC. What could be the reason?

 

[Bakingtime3]

I have a garage ready standalone freezer that never gets below 0 degrees F. -14C sounds WAY too cold for any sort of home appliance. Is there a way to adjust the temperature? Or if that is the temp of some sort of electric ice cream churn, perhaps try less time and see what happens. What does the instruction book for the churn recommend? Have made ice cream in the past and in general it is more of a novelty than something I do very often. The cost of the ingredients typically exceeds the price of good quality store brands and unless you have some proven recipes, you will waste a lot of your time/money/effort trying to produce something you really like.

 

[Jackamus]

I believe that the ice cream freezer temperature in supermarkets is -12ºC. This is above the the highest temperature usually found in domestic freezers. However having said that I have made scoopable ice cream in the past and so maybe I just need to go back to the old recipes!

 

[retired baker]

creme anglaise and heavy cream was how we made it in the hotels.
For service we took the tub out 10 minues to let it soften, if hard.

 

[Bakingtime3]

Here in the US we generally use F for temperature. Looked up the conversion and found this.............

Wasn't clear if you meant the machine you make the ice cream in results in a product too cold, which was why I suggested removing it from the machine sooner.

 

[Jackamus]

I use an ice cream churner that you have to pre-freeze the pot then you put your ice cream mix into the pot and churn it for 25min. It quite soft enough at the is point but after it has been transferred to the freezer the 6.8ºF is too cold and it freezes hard. this is the highest temp I can set on my freezer.

 

[Bakingtime3]

OK sounds like a different issue. Your first post made it sound like the device used to churn the ice cream resulted in a product you had trouble removing from the container. Now it sounds like you are saying the issue is your freezer. Try different recipes and see it that helps.

 

[Jackamus]

That basically is what I was asking with my first posting! I think it is a recipe problem and I was asking how I ought to modify the recipe.

 

[vineyridge]

Heavy cream takes a good bit longer to freeze.

 

[Jackamus]

Thanks. That's the conclusion I came to.

 

[retired baker]

Thanks. That's the conclusion I came to.

thats why its called ice cream.
You might not be churning enough air into the mix.
Passive freezing doesn't cut the cake, you end up putting the churned base to freeze at too high a temperature.
That means it cannot hold the air in the mix. it will set very hard.
It requires churning right down to freezing point (of ice cream, not water), that requires power .

Most commcial ice cream isn't ice cream, its frozen gum concoction.

Listed in the ingredients you will find carrageen, guar gum, locust bean gum, tapioca starch, corn syrup.
I have one sitting here with all those "not ice cream" additives.

real French ice cream is simple.
8 yolks
10 oz sugar.
1 pint milk
1 pint heavy cream
1 vanilla bean.
First steep the bean in the scalded milk/cream then remove and toss it.
Make a creme anglaise. OBSERVE all cautions , you can curdle it in a flash if handled wrong.
Once cooked it has to be agitated constantly as its cooled either in an ice bath or ice cream machine.
Its very very touchy, if you put the pot on the table whilst you grab a bowl, ice and water its likely ruined.
In the hotel (Meridien Air France) we poured the hot cream anglais straight into the melanger and turned it on, within 10 minutes it was done, from hot to frozen complete just like that.

 

[Jackamus]

Thank you for your insight.
OK so what you are saying is that after churning I need to freeze at lower temp in order to prevent air loss. Once frozen I can then increase the temp slightly to make it scoopable.
Regarding your recipe, I started making icecream using egg yolks but could use up the whites that were left! I dont want to keep making different things just to use up the whites!
What is a 'creme anglaise'?

 

[retired baker]

Thank you for your insight.
OK so what you are saying is that after churning I need to freeze at lower temp in order to prevent air loss. Once frozen I can then increase the temp slightly to make it scoopable.
Regarding your recipe, I started making icecream using egg yolks but could use up the whites that were left! I dont want to keep making different things just to use up the whites!
What is a 'creme anglaise'?

its a custard without starch.
Just use birds custard powder, same sugar and yolksand milk/cream.

 

[Jackamus]

Thank you for the explanation. How much custard powder?
The problem is using 8 yolks! What's a good substitute for yolks?

 

[retired baker]

Thank you for the explanation. How much custard powder?
The problem is using 8 yolks! What's a good substitute for yolks?

if you use custard powder you don't need the yolks.
follow the directions on the birds can, if it says 1 pint milk just sub 1/2 pint cream for half the milk.
All you add is sugar and liquid.
After its cooked cover with plastic wrap and chill.

 

[Jackamus]

Thanks I'll give it a go.