Can't get rid of ice crystals and thin sheets of ice pieces after freezing. I have followed the directions, including pre-chilling mixture before processing in machine. I freeze my ice cream in...
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Can't get rid of ice crystals and thin sheets of ice pieces after freezing. I have followed the directions, including pre-chilling mixture before processing in machine. I freeze my ice cream in an air tight container with plastic wrap touching the ice cream. I still get ice crystals and small thin sheets of ice after freezing. This has happened with both Philadelphia and custard based recipes. What am I doing wrong?
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Definitely consult the B&J book (if you haven't already).
Home freezers generally aren't cold enough - like the commercial freezers - to avoid at least some ice crystals. What I've found helpful is to put a piece of parchment paper over the top of the ice cream before putting the lid on.
Homemade ice cream does not store well, period. Commercial ice cream and gelato has guar gum, or other gums added to stabilize it. That is the main difference, and why commercial ice cream can be stored for longer periods without changing its texture.
Thank you. I had wondered if the freezer had something to do with it. I tried setting it higher, but haven't made any ice cream since. I'll have to look into the Ben and Jerry book, as I noticed a lot of people recommend it. Thanks for your response.
Homemade icecream is meant to be eaten within a week, due to a lack of stabilizers and chemicals used. Best if used the next day, I'd say 5 at the most. I don't eat it that quick so I started making smaller batches, which come out just as good. I put saran wrap on the icecream, pressed down to prevent air pockets & use an air tight container.
Another factor is the frost free freezers don't help the situation. Try making the freezer a little colder, most ppl don't keep their frozed foods cold enough. All these things will help!
You probably didn't thoroughly dry the empty freezer bowl before storing it in the freezer to pre-chill. Cuisinart warns about that. I dry it inside and o ut then wrap tightly, in two layers of plastic with a twist tie, to prevent any condensation. Be sure the inside is perfectly free of any thin layer of ice before using. I never have your problem and make ice cream every week or two...and a lot of it. Good luck...