So you’ve excitedly unpacked your brand new ice cream maker, mixed up your first batch of homemade ice cream, and then hit a snag. No matter how long you leave it running, your ice cream maker won’t freeze your mixture.
Don’t worry, you’re not alone, you’re not the only person to experience these kinds of problems. The good news is that we have the tips to help solve your problem and get you ice cream maker working!
Is There Something Wrong With My Machine?
It’s very unlikely that you have a faulty machine. We’ve tested out all of the best selling ice cream makers on the market (check out our reviews here), and we’ve had excellent results with all of them. The Cuisinart ICE40BCU was the best model, producing the thickest ice cream (well done if you’ve invested in one of those).
5 Tips For Getting Thick, Creamy Ice Cream Every Time
As you might imagine, getting your ice cream mixture to freeze nice and thick is all about getting it to the right temperature. That means you need to get both your ice cream maker bowls, and your mixture nice and cold before starting.
On with the tips! If you follow these tips to the letter, you’ll be enjoying your homemade ice cream in no time!
1) Find The Coldest Spot In Your Freezer
Getting your bowls to the right temperature is absolutely crucial for success. One thing that most people don’t realise, though, is that the temperature inside your freezer can vary. This is particularly the case when your freezer is very full.
The spot that you pick to freeze your bowls is very important. Generally, the bottom drawer is the warmest one, so you should avoid using that space for your ice cream maker.
The coldest point in most freezers is in the middle, towards the back. Get your bowl as close to this spot as possible.
2) Make Sure Your Mixture Is Cold
By the time you’ve whisked up your ingredients and created your mixture, the temperature can rise quite a lot. Don’t be tempted to make your ice cream straight away after mixing it up. Instead, cover it and place it in the refrigerator for a few hours to chill.
Starting off with a nice cold mixture means your ice cream maker can get on with freezing it, instead of having to cool it to freezing point first.
3) Check The Temperature In The Room
The ambient temperature in the room can have an effect on the freezing process. You don’t need to get your room freezing cold, but it’s best not to try making ice cream when your heating is on full blast! Turn off any heaters or radiators, and open a window to cool the room before you begin.
4) Chunky Ingredients Need Freezing
If you’re adding chunky ingredients to your ice cream, such as cookie dough or chunks of chocolate, chop them up and freeze them for a few hours before use. You don’t want to add these to your ice cream whilst they’re at room temperature, or they could affect the freezing process.
5) Don’t Add Too Much Salt To Chocolate Ice Cream
A lot of chocolate ice cream recipes call for salt, as it really brings out the flavour of the chocolate. The problem is that even a tiny amount of salt can lower the freezing point of the mixture. This means that your ice cream maker needs to get the mixture colder before it begins to thicken.
Make sure you’re only using a tiny pinch of salt in your chocolate ice cream, or try leaving it out altogether.
If you follow all of our tips, you’ll be sure to end up with thick, creamy homemade ice cream every time!
Have you got any ice cream making tips to share? If so, drop us a comment! We’d love to hear from you!