I finally signed up since I couldn't find answers to my questions this time. A quick thank you to all other members that have provided me with so many clues in the past... ;-)
So here is the deal, I bought the Kitchenaid Ice cream maker attachment. I made my first ice cream (corn and honey) and it came out pretty ok although I did not chill the custard further then room temp.
Then I read that my freezer should be on the highest setting so I cranked it up. I had half of the SAME custard left over since it hadn't all fit at once. I churned it the next day in the now ultra cold bowl. After 5 minutes the machine started "clicking" and the whisk started getting stuck because the ice cream was already very firm. I took it out to ripen and already saw that it did not go up in volume like the day before. Of course then it also got rock hard in the freezer.
So now the question: should I have spun it longer even though the machine had trouble already? Did the custard somehow "change" in the roughly 30 hours it sat in the fridge? Should I not have the freezer so cold? How much should the ice cream go up in volume to be nice airy and creamy?
Thanks for all your tips!
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