Search wrote:

>
> I'm looking for assistant in making delicious creamy home made
> icecream. I received an icecream maker for Christmas and have made
> several varieties - vanilla, mango and peach & passionfruit. All have
> been yummy but most have had an icy feel to them rather than a creamy
> feel.
>
> I churn each batch for 30 minutes (the manufacturer recommends 30 - 40
> minutes).
>
> Any help to obtain the creamy icecream we're expecting would be most
> welcome.

If it is icy the custard probably has not been properly frozen. From my
experience with the Cuisinart, after 20-25 minutes the ice cream is
setting up and freezing and is starting to pop out through the top.

You can't be compulsive about making ice cream. You have to have
everything prepared ahead of time. The freezer unit has to be properly
frozen and the custard has to be made and then cooled off.

If you have a Cusinart machine like mine, the freezer bowl must be in the
deep freeze for at least two full days before making a batch. The step
where you beat the egg yolks, sugar and vanilla seems to be important,
because the more I whip that up, the thicker the custard sets up and the
better the texture of the ice cream. Cook the custard slowly and make
sure it thickens. Then let it cool off and stick it in the fridge
overnight. It also helps to set it in an ice batch before putting it in
the machine. The while idea is to take the cooked custard and to freeze
it as quickly as possible, but keep churning it so it doesn't ice up or
freeze to the sides. So everything has to be cold, cold, cold.

If it's hot where you are, save it for a cooler day. A few degrees can
make a difference.