I've been experimenting with an ice cream recipe from Food and Wine June 2008 p.100 by Jeni Britton (of Jeni's Splendid Ice Creams) and my cuisinart ice cream maker - the ice-20 model. I've been making the vanilla and the flavor is great, but the ice cream is a little crumbly.
After making the ice cream I put in the freezer overnight, then put it in the refrigerator or on the counter for 20 minutes before scooping. It's scoops, but flakes off into my scooper in small pieces. It tastes great, but I'd like to be able to scoop it into big balls, like I can with the ice cream I buy at the local shop. I've tried churning it longer (25 mins) or churning it less (20 mins), but it still crumbles when I'm scooping it out.
Any ideas or tips?