I bought that Cusinart one and a half quart ice cream maker yesterday
and froze the bowl for 24 hours. Someone said ice cream would thicken
in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
recipe which turned out to be too sweet for me). So I'm inprovising
now. I've got everything (bowl and contents) back in the freezer and
if it ever decides to thicken, I'll churn it again.

I'm so disgusted. Ice cream has never been a flop before.




--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

the first time you should freeze for at least 48 hours.




"sf" wrote in message ...
>
> I bought that Cusinart one and a half quart ice cream maker yesterday
> and froze the bowl for 24 hours. Someone said ice cream would thicken
> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
> recipe which turned out to be too sweet for me). So I'm inprovising
> now. I've got everything (bowl and contents) back in the freezer and
> if it ever decides to thicken, I'll churn it again.
>
> I'm so disgusted. Ice cream has never been a flop before.
>
>
>
>
> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

> wrote:

>I bought that Cusinart one and a half quart ice cream maker yesterday
>and froze the bowl for 24 hours. Someone said ice cream would thicken
>in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
>recipe which turned out to be too sweet for me). So I'm inprovising
>now. I've got everything (bowl and contents) back in the freezer and
>if it ever decides to thicken, I'll churn it again.

Did you have it the freezer the entire time, or did you leave
it out for the intial 20-45 minutes in which you hoped it would
thicken?

(Just asking as a point of curiousity; my smaller ice cream maker's
instructions said "leave it out" but the only procedure that worked
was "leave it in".)

Steve

<sf> wrote in message ...
>
> I bought that Cusinart one and a half quart ice cream maker yesterday
> and froze the bowl for 24 hours. Someone said ice cream would thicken
> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
> recipe which turned out to be too sweet for me). So I'm inprovising
> now. I've got everything (bowl and contents) back in the freezer and
> if it ever decides to thicken, I'll churn it again.
>
> I'm so disgusted. Ice cream has never been a flop before.

You might need to keep the bowl in the freezer for longer than that. I
didn't have the Cuisinart, but it took mine a good two or more days in the
freezer before it was cold enough to make the ice cream.

sf wrote:

> I bought that Cusinart one and a half quart ice cream maker yesterday
> and froze the bowl for 24 hours. Someone said ice cream would thicken
> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
> recipe which turned out to be too sweet for me). So I'm inprovising
> now. I've got everything (bowl and contents) back in the freezer and
> if it ever decides to thicken, I'll churn it again.
>
> I'm so disgusted. Ice cream has never been a flop before.


Maybe the bowl wasn't completely frozen? Was it frozen solid
inside by the time you used it? If you can hear any liquid sloshing
around it's not ready yet. Good luck with it.

--
Reg

On Tue, 21 Aug 2007 23:14:15 -0700, sf wrote:

>
>I bought that Cusinart one and a half quart ice cream maker yesterday
>and froze the bowl for 24 hours. Someone said ice cream would thicken
>in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
>recipe which turned out to be too sweet for me). So I'm inprovising
>now. I've got everything (bowl and contents) back in the freezer and
>if it ever decides to thicken, I'll churn it again.
>
>I'm so disgusted. Ice cream has never been a flop before.

Hi,

I don't have the Cuisinart but a different brand, and can only give
general suggestions. Success for the unit I use requires that the
bowl be removed from the freezer when the mixture is ready to be
churned----not a moment before. Pull bowl from freezer, pour in
mixture immediately, start churning.

Cooling the mixture to be frozen (in the fridge) helps a lot too. It
should be as near freezing as possible, but not frozen.

Unfortunately, now that you have them both in the freezer, both the
bowl and the mixture in the bowl are likely to freeze. The ice cream
may turn out a little grainy. Or a lot grainy.

Hope this helps -- Terry

On 2007-08-22, sf <sf> wrote:

> I'm so disgusted.

Is your freezer all it could be? A friend's fridge/freezer will
turn water to ice cubes in a little over an hour. Mine used to take
overnight till I replaced the fan, now only 3-4 hours, but that's
still not an hour. How hard does your freezer keep ice cream? Easily
spoonable or rock hard?

nb

sf wrote:
>
> I bought that Cusinart one and a half quart ice cream maker yesterday
> and froze the bowl for 24 hours. Someone said ice cream would thicken
> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
> recipe which turned out to be too sweet for me). So I'm inprovising
> now. I've got everything (bowl and contents) back in the freezer and
> if it ever decides to thicken, I'll churn it again.
>
> I'm so disgusted. Ice cream has never been a flop before.


My first batch was a flop too. I was too impulsive. It takes a full two
days to get the freezer bowl cold enough. You also have to really cool the
base. It helps to put it into an ice bath before processing. My Cuisinart
machine usually does it in about 25 minutes.

Sheldon's recipe? The guy who said there is no egg in ice cream? Pity. You
should have tried the recipe that comes with the machine.

On Wed, 22 Aug 2007 06:26:49 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>I bought that Cusinart one and a half quart ice cream maker yesterday
>>and froze the bowl for 24 hours. Someone said ice cream would thicken
>>in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
>>recipe which turned out to be too sweet for me). So I'm inprovising
>>now. I've got everything (bowl and contents) back in the freezer and
>>if it ever decides to thicken, I'll churn it again.
>
>Did you have it the freezer the entire time, or did you leave
>it out for the intial 20-45 minutes in which you hoped it would
>thicken?
>
>(Just asking as a point of curiousity; my smaller ice cream maker's
>instructions said "leave it out" but the only procedure that worked
>was "leave it in".)
>
I mixed all two ingredients first and sent a runner for the bowl.



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 06:57:21 GMT, "Julie Bove" >
wrote:

>
><sf> wrote in message ...
>>
>> I bought that Cusinart one and a half quart ice cream maker yesterday
>> and froze the bowl for 24 hours. Someone said ice cream would thicken
>> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
>> recipe which turned out to be too sweet for me). So I'm inprovising
>> now. I've got everything (bowl and contents) back in the freezer and
>> if it ever decides to thicken, I'll churn it again.
>>
>> I'm so disgusted. Ice cream has never been a flop before.
>
>You might need to keep the bowl in the freezer for longer than that. I
>didn't have the Cuisinart, but it took mine a good two or more days in the
>freezer before it was cold enough to make the ice cream.
>
Well, that makes two of you now... I wonder why the instructions say
22-24 hours?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 07:03:42 GMT, Reg > wrote:

>sf wrote:
>
>> I bought that Cusinart one and a half quart ice cream maker yesterday
>> and froze the bowl for 24 hours. Someone said ice cream would thicken
>> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
>> recipe which turned out to be too sweet for me). So I'm inprovising
>> now. I've got everything (bowl and contents) back in the freezer and
>> if it ever decides to thicken, I'll churn it again.
>>
>> I'm so disgusted. Ice cream has never been a flop before.
>
>
>Maybe the bowl wasn't completely frozen? Was it frozen solid
>inside by the time you used it? If you can hear any liquid sloshing
>around it's not ready yet. Good luck with it.

No sloshing that I noticed at least. I didn't hold it up to my ear
and shake it hard.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 07:11:55 -0500, Terry >
wrote:

>Cooling the mixture to be frozen (in the fridge) helps a lot too. It
>should be as near freezing as possible, but not frozen.
>
>Unfortunately, now that you have them both in the freezer, both the
>bowl and the mixture in the bowl are likely to freeze. The ice cream
>may turn out a little grainy. Or a lot grainy.

Remember, this was just cream and sugar. I melted the sugar in a
little cream and put that mixuture into the freezer until is was
frosty and thick, then combined it with the remaining cream. I used
3/4 cup sugar to 1 qt. cream, which was way too sweet for my taste so
I'll cut the sugar by 1/4 cup next time. I had planned to add
strawberries to it, so I was hoping they would diminish the sweetness
factor.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 07:32:26 -0500, notbob > wrote:

>On 2007-08-22, sf <sf> wrote:
>
>> I'm so disgusted.
>
>Is your freezer all it could be? A friend's fridge/freezer will
>turn water to ice cubes in a little over an hour. Mine used to take
>overnight till I replaced the fan, now only 3-4 hours, but that's
>still not an hour. How hard does your freezer keep ice cream? Easily
>spoonable or rock hard?
>
>nb

I dunno. I don't eat ice cream! I'll go down and test the box I saw
in there though. Just a guess, but I think it's somewhere between, I
think you have to wet the scooper to scoop.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 08:48:50 -0400, Dave Smith
> wrote:

>Sheldon's recipe? The guy who said there is no egg in ice cream? Pity. You
>should have tried the recipe that comes with the machine.

Actually, the recipe booklet's recipe for "basic" ice cream doesn't
have any egg either.

I think the general consesus is to freeze the bowl for two days, not
one. I wonder why the instructions don't reflect that?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf wrote:
> On Wed, 22 Aug 2007 06:57:21 GMT, "Julie Bove" >
> wrote:
>
>> <sf> wrote in message ...
>>> I bought that Cusinart one and a half quart ice cream maker yesterday
>>> and froze the bowl for 24 hours. Someone said ice cream would thicken
>>> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
>>> recipe which turned out to be too sweet for me). So I'm inprovising
>>> now. I've got everything (bowl and contents) back in the freezer and
>>> if it ever decides to thicken, I'll churn it again.
>>>
>>> I'm so disgusted. Ice cream has never been a flop before.
>> You might need to keep the bowl in the freezer for longer than that. I
>> didn't have the Cuisinart, but it took mine a good two or more days in the
>> freezer before it was cold enough to make the ice cream.
>>
> Well, that makes two of you now... I wonder why the instructions say
> 22-24 hours?
>
>
Overly optimistic, perhaps? I have a Phillips ice cream maker and
the freezing thing (it's not a bowl) stays in the freezer at all times,
just in case.

sf wrote:
>
> Remember, this was just cream and sugar. I melted the sugar in a
> little cream and put that mixuture into the freezer until is was
> frosty and thick, then combined it with the remaining cream. I used
> 3/4 cup sugar to 1 qt. cream, which was way too sweet for my taste so
> I'll cut the sugar by 1/4 cup next time. I had planned to add
> strawberries to it, so I was hoping they would diminish the sweetness
> factor.

It can be rescued. Let it thaw out and then add about 2 cups of milk, scald
it. Beat 3 egg yolks and 3 Tblsp. vanilla extract and temper that with some
of the hot cream. Return it to low heat and stir constantly for 4 minutes,
until the custard coats the back of a spoon. Then let it cool overnight.
You may have to do it in two batches. Of course, that means re-freezing the
bowl for another 48 hours. The second batch of custard will keep in the
fridge until the freezer bowl is ready again.

sf wrote:
>
> On Wed, 22 Aug 2007 08:48:50 -0400, Dave Smith
> > wrote:
>
> >Sheldon's recipe? The guy who said there is no egg in ice cream? Pity. You
> >should have tried the recipe that comes with the machine.
>
> Actually, the recipe booklet's recipe for "basic" ice cream doesn't
> have any egg either.
>
> I think the general consesus is to freeze the bowl for two days, not
> one. I wonder why the instructions don't reflect that?

Maybe they are assuming that you have some sort of industrial freezer. It
should be cold enough that you here no sloshing around when you shake it.
My freezer is set for close to 0 F and I always find it takes 2 full days.

flitterbit wrote:
> Overly optimistic, perhaps? I have a Phillips ice cream maker and
> the freezing thing (it's not a bowl) stays in the freezer at all times,
> just in case.

I have a Cuisinart ice cream maker and the instructions say to freeze
the freezer *bowl* for 22-24 hours before first use. Mine froze in 24
hours and worked well right off the bat, but I've kept it in the freezer
ready for use constantly ever since (which the instructions say to do
anyhow).

On Wed, 22 Aug 2007 12:45:13 -0400, Dave Smith
> wrote:

>sf wrote:
>>
>> Remember, this was just cream and sugar. I melted the sugar in a
>> little cream and put that mixuture into the freezer until is was
>> frosty and thick, then combined it with the remaining cream. I used
>> 3/4 cup sugar to 1 qt. cream, which was way too sweet for my taste so
>> I'll cut the sugar by 1/4 cup next time. I had planned to add
>> strawberries to it, so I was hoping they would diminish the sweetness
>> factor.
>
>It can be rescued. Let it thaw out and then add about 2 cups of milk, scald
>it. Beat 3 egg yolks and 3 Tblsp. vanilla extract and temper that with some
>of the hot cream. Return it to low heat and stir constantly for 4 minutes,
>until the custard coats the back of a spoon. Then let it cool overnight.
>You may have to do it in two batches. Of course, that means re-freezing the
>bowl for another 48 hours. The second batch of custard will keep in the
>fridge until the freezer bowl is ready again.

Many thanks Dave.... 6 year old grandson likes it anyway and I'm in
the middle of the professional development training and preparing in
general for the beginning of the new school year. So if any grainy
ice cream is left by the time I can take a deep breath, I'm going to
do what you suggested. Many, many thanks!


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 22 Aug 2007 12:47:35 -0400, Dave Smith
> wrote:

>sf wrote:
>>
>> On Wed, 22 Aug 2007 08:48:50 -0400, Dave Smith
>> > wrote:
>>
>> >Sheldon's recipe? The guy who said there is no egg in ice cream? Pity. You
>> >should have tried the recipe that comes with the machine.
>>
>> Actually, the recipe booklet's recipe for "basic" ice cream doesn't
>> have any egg either.
>>
>> I think the general consesus is to freeze the bowl for two days, not
>> one. I wonder why the instructions don't reflect that?
>
>Maybe they are assuming that you have some sort of industrial freezer. It
>should be cold enough that you here no sloshing around when you shake it.
>My freezer is set for close to 0 F and I always find it takes 2 full days.

OK, then two days it is.... I'll make a note in the instruction manual
too, just in case I forget.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

sf wrote:
>
> I bought that Cusinart one and a half quart ice cream maker yesterday
> and froze the bowl for 24 hours. Someone said ice cream would thicken
> in 20 minutes... well, it didn't thicken in 45 (used Sheldon's simple
> recipe which turned out to be too sweet for me). So I'm inprovising
> now. I've got everything (bowl and contents) back in the freezer and
> if it ever decides to thicken, I'll churn it again.
>
> I'm so disgusted. Ice cream has never been a flop before.
>

What temp is your freezer running at? Did you properly pre chill the
mixture in the refrigerator before attempting to freeze / churn? I run
my freezer at about -4F which works well with my Kitchenaid ice cream
maker bowl and the mixture gets pre chilled in the fridge until it's
below 40F before I attempt to freeze / churn. As for the time in the
freezer, 24 hours should be enough, but I store the freezer bowl in the
freezer so it's always ready.

Pete C.