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OSPAM (JLove98905) wrote in message >...
> 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
>
> I just bought a Krups myself, and put it in my freezer overnight...it worked
> fine when the ice cream mix was cold (refrigerator overnight) but not very well
> when the mix was room temp. Someone clued me in that after 45 minutes in the
> mixer, the temp starts to go up so there's no point in continuing on after
> that. After about 30 minutes, my proper batches are hardened but not HARD, so I
> can transfer them into permanent freezer containers. I don't get the ice
> crystals one would expect if the mix was poured into a container and frozen
> statically.
> -Jen
>
> Half the people you know are below average. -Steven Wright

Hey, thanks everyone. I'll try Sheldon's suggestion of the freezer
thermometer and see if I can get the freezer colder. I really think
the problem is the freezer itself isn't cold enough (I just looked at
the setting for the freezer and it's set to "1" out of "9" with 9 as
coldest!! *sigh*). Also I'll have to leave the container in for a
lot longer.

If it still doesn't work I'll just have to return it, or maybe get
another one.

Rox