Bought a Cuisinart Ice-30 and David Lebowitz's Perfect scoop last weekend. This is an ice cream maker where you have to pre-freeze the bowl hours in advance. Excited about the possibility of fresh decadent ice cream I got to work.
1rst try: Vietnamese coffe ice cream. Followed the recipe to a T. Pre-froze my bowl the recommended time(maybe started a little sooner). Churned for the maximum amount of time they suggested. RESULT = SOUPY LIQUID MUSH ARGHHHHHHHHHHHH.
Threw it in the freezer, became solid but had so many ice crystals in it, it was mroe like granita sigh....
2nd try: Strawberry frozen yogurt. Followed recipe again. Froze the bowl even longer again even though I could still faintly hear water swish-swashing. Churned for like 15 minutes more than in the instructions. RESULT = SOUPY MESS ONCE AGAIN. Froze it, and it became hard granita(delicious but not what i wanted) WTF......
Patience isn't one of my many qualities so this is frustrating me so much!!!!!!!!!!!!!!!!!!! I dont know what I'm doing wrong:
-Can it be I'm screwing up the recipe? I don't think so. I'm measuring everything quite precisely.
-Can it be the machine? I don't think so. It's suppost to spin the bowl which it's doing.
-Can it be the recipe book? NO WAY. Everyone is raving about Mr. Lebowitz's recipes and are having great results...
My guess: freezing the bowl or freezing the base. Maybe it isn't cold enough. Maybe my freezer isn't cold enough(I just checked it and it was at medium, I put it to extra cold).
I'm going to try it for a 3rd time later this week. A basic vanilla egg based ice cream. I've froze the bowl for more than 48 hours with my freezer at full blast. I'm going to chill the base for atleast 4 hours. PLEASE FOR THE LOVE OF GOD MAKE IT WORK!!!!!!!!!!!!
Anyone with any experience plz feel free to help :(. I am desperate and sooooo pissed off.
ps. A question: some recipes tell you to chill the base some to freeze it. If im suppost to freeze it for how long? won't it become a block of ice?
Thanks in advance.