Topic: ice cream temperature

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Posted at March 29, 2014, 9:41 pm:

Howdy
I have had good success making ice cream with my kitchen aid mixer attachment, however recently I purchased a Cuisinart ICE-50 and while I do like the speed of it (which is why I purchased it), I think it drops the temperature of my slurry too fast. Granted, I'm not making gallons at a time or have a pro model, but I can dream...and I digress
Therefore, I am working with taking the mixture out of the machine before it thinks (machines think?) that I should i.e. the blades stop. Where I'm running into trouble is that I think my freezer is then taking over and is too cold bringing the ever dreaded ice crystals into play from the rapid drop

What temperature would you all suggest that I put my freezer at...and yes, I'm willing to devote my entire freezer to ice cream.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

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Howdy, Very true, Mrs.

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Howdy, That is interesting information, Scott.

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