1. The problem: The ice base is curled or separated
The eggs on the ice cream base will begin to coagulate and the mixture will thicken around 160 to 180 degrees Fahrenheit, which is well below the boiling point of 212 degrees Fahrenheit (the boiling point gets closer to 200 degrees the higher you go). To prevent the eggs from crawling to the bottom, cook over low heat and stir constantly.
How to restore it:
If your mixture starts to bubble or boil, quickly remove it from the heat and place the bottom of the pan in a bowl of ice water. Beat vigorously to cool the mixture quickly and prevent it from curdling.
If your mixture has already started to cool and separate a little, or if it looks like there are little bits of boiled egg in it, you can probably still fix it! As long as the taste is still good, simply mix the mixture. If you have an immersion blender, you can blend the mixture while it is hot; otherwise, let it cool before mixing. Then pour the mixture through a sieve once or twice to loosen any solid egg bits. Your ice cream base should now be smooth and creamy, and you're good to go!
2. The problem: ice cream is greasy or contains lumps of fat
If your ice cream starts to look more like butter, it's probably because the ice cream contains too much fat or has been churned. Homemade ice cream will never achieve the chewy consistency we see in store-bought ice cream. It is ready when it has a soft consistency. It must then harden further in the freezer.
How to restore it:
Make sure you're using a good ice cream recipe and that you haven't substituted any ingredients or added extra fat. If your ice is warped, you can fix this by placing it in the refrigerator. Let it melt completely and then drive back.
3. The problem: Ice is grainy or icy
A grainy texture may be due to the sugar not being completely dissolved in the ice cream base. Be sure to taste your ice cream base before churning to ensure the sugar has completely dissolved.
Icy consistency can also be caused by excessive churning. During the churning process, ice crystals begin to form. It's what gives ice cream its texture. But if you stir for too long, the crystals will grow larger and your ice cream can take on an icy texture. Ice cream also develops larger ice crystals the longer it is kept in the freezer.
How to restore it:
If your ice cream has hardened, it is best to melt it in the refrigerator and then let the mixture cool again. Keep a close eye on your ice cream; it is ready when it has a soft consistency. It will harden in the freezer.
If using a machine with a freezer bowl, make sure it is completely frozen (freezing 12+ hours). If your ice cream maker uses ice and salt to freeze the ice cream, make sure your metal bowl is very cold (put it in the freezer for at least 15-30 minutes). Also make sure there is enough ice and salt in the ice cream maker.
To prevent your ice cream from becoming ice cold in the freezer, make sure you eat your ice cream as fresh as possible. It may also help to store it in airtight, single-use containers with plastic wrap in the top. Disposable containers prevent your ice cream from melting and refreezing every time the container is removed from the freezer.
If recycling your ice cream isn't an option, try turning your ice cream into a milkshake. Mix it with fruit, peanut butter, caramel, etc. and a dash of milk. This will help remove the icy texture.
4. The problem: Ice doesn't freeze.
If your bowl isn't cold enough, your ice cream may not freeze. A warm or warm ice base will also delay or prevent your ice cream from freezing.
If you substituted skim milk, your ice cream may not freeze as quickly or at all. Lowering the fat content of your ice cream also affects its texture. If you've added alcohol to your ice cream, it can also prevent it from freezing. Be careful when replacing or adding items to your ice cream base.
How to restore it:
Homemade ice cream does not have the consistency of store-bought ice cream. It will be a soft consistency. If your ice cream has a soft consistency, place it in the freezer for 2-4 hours to firm up completely.
If your mixture is not a smooth consistency but is still runny and doesn't seem to thicken after 30-45 minutes, you may have a problem. Your mixture may not have been cold enough, or the bowl may not have cooled completely. If you are using a machine that requires ice and salt, you may need to add more ice and/or salt.
5. The problem: ice melts too quickly
Homemade ice cream melts faster than store-bought ice cream. This is for several reasons. Store-bought ice cream contains added stabilizers (such as tapioca starch, carrageenan, or guar gum); Homemade ice cream usually only has egg as a stabilizer. In addition, ice with more flooding (more air incorporated into the ice during churning) melts more slowly. Homemade ice cream typically has less overflow and melts faster.
The solution:
Freeze your homemade ice cream in single-serve containers so that the entire container doesn't melt while you extract the ice cream you need. If you want to make ice cream that doesn't melt quickly, you can play around with adding solids or stabilizers to your ice cream. So I recommend checking this outdreamscoops article.
Are you missing a good ice cream recipe? Check myFive best ice cream maker recipes. If you want to know more about ice cream, check out myBrief history of ice cream.
