Dave Smith wrote:
>
> artisan wrote:
>
> > Hello everyone, I just bought a new (small version) Krups La Glaciere
> > machine for my Mum for Easter. However after two attempts we have not
> > been successful in making ice cream....just really thick cold custard.
> > We've chilled the base overnight and used some standard recipes for
> > it.
> >
> > How cold does the ice cream base have to be before it's put in the
> > machine? What can I expect the consistency of the ice cream base to
> > be like after 20 minutes of churning? After 40 minutes of churning
> > the base was pretty much useless as the liquid inside it seems to have
> > already unfrozen! I'm really ticked at this point because I've spent
> > $50 on this machine.
>
> How long did you freeze the freezer unit? I was too impulsive when I got
> my Cuisinart ice cream maker. I did not chill it for the full time
> recommended, nor did I fully chill the custard, When I tried again, left
> the freezing pail in the freezer for more than 34 hours and chilled the
> custard overnight and then sat it in an ice batch for a half hour before
> freezing, I had terrific results.
>
> The while thing is about temperature and freezing. Even making it on a hot
> day can drastically increase the time it takes to freeze.

I did the same thing first time I used mine. I asked here, what did
I do wrong? Everyone told me the same thing, everything has to be
cold cold cold. Perhaps google to see what other hints people gave
me ... I have a Krups, also, so search on that or ice cream maker.

nancy