Cuisinart 1.5 qt. Ice Cream Freezer Problem

8 years ago

I recently acquired a used Cuisinart 1.5 qt. Ice Cream Freezer from Habitat Resale Stores. It appears to work properly. The freezer bowl does not appear to leak like I have heard that Kitchenaid units sometimes do. Unfortunately, I didn't check things out completely before I got supplies for perhaps three batches. I got some peaches that I believe will be very ripe tomorrow, but I had planned my first batch of 'Butter Brickle' for a day and a half ago.

My problem is that I haven't been able to get my first batch frozen. So I need some advise on determining my problem And also what to do with these peaches. For the peaches, I had been planning to cook some up and blend them while leaving some small chunks as an additive. If I can't solve my freezing problem very fast, how would you store them?

Back to my freezing problem. I had left the freezing bowl in my garage freezer for a week (Cuisinart suggests 6-22 hr. pre-freezing time), but didn't have the sense to check it before making my on line recipe for Butter Brickle. It is 2C of 1/2&1/2 and 2C Heavy Cream plus sugar etc. but no eggs. I note that the Cuisinart recipe book usually calls for 3 cup main liquids but mine is still under 1.5 quarts. It was in the refer for several hours until late evening.

Anyway, I found that my bowl didn't seem to be completely frozen; there was still a little liquid when shaken. I proceeded anyway and after 40 minutes without freezing, I gave up and stored the mix back in the refer. I assumed that my freezer must not be cold enough. It hadn't been defrosted for nearly a year and I had just recently noted extra ice build up by the door that indicated I would need a defrost soon. However, I checked the temp and it registered exactly zero °F on the only thermometer I had that read down that low. I did find that it read identically to a laboratory water bath thermometer at higher temps, so I suspect it is reasonably accurate.

I defrosted yesterday anyway, and rinsed off the outer coils and set the unit lower. I believe it is now running at -5 or less. I was now in a bit of a hurry. I think the bowl probably had 6 hr before I shook it around a little and noted that there was some liquid, but much was frozen and more seemed to be freezing with shaking. It got perhaps 3 or 4 more hours and while way less than 22 hrs, I put the mix in my freezer for three hours; stirred every hour. I hoped that this mix pre-freezing would make up for a rapid bowl freeze. It did help a little. I noted that after 10 min running, the mix was several degrees below zero. Nearing 20-30 minutes (when things should be done) , I could actually see what could be ice crystals, but again, it never thickened and by 30 minutes the temp was back up to 32. I put the mix back in the refer and went to bed a second night without success.

Is a mix of 1/2 and 1/2 and heavy cream, a harder thing to freeze than lighter mixes? Something else I'm missing? Oh yeah, and thoughts on the peaches??

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Comments (6)

grainlady_ks
8 years ago
1. Have you ever had or used this type of ice cream freezer? The ones I've used make the ice cream about as thick as soft-serve, and if you want it harder, you have to freeze awhile longer, in another container, after it reaches the soft-serve stage.
2. It sounds like you had more liquid than what a recipe for this machine can use, and that's why it didn't get frozen.
3. I make my ice cream mixture ahead of time and leave it in a stainless steel bowl/container in the freezer until ice crystals begin to form on the edge of the mixture to make sure it's as cold as possible. I also freeze the dasher. This will help it freeze a little faster.
4. To rescue the peaches, I would make this filling recipe and use it as a dessert served with granola on the top or as a topping for ice cream. The peach gelatin powder (JELL-O and Great Value brand at Wal-Mart will also work) in the recipe is a flavor enhancer (especially good if the peaches don't have a lot of flavor) and the recipe won't work well without it.
1 c. water

3/4-1 c. sugar (use lesser amount if peaches are really sweet)

3 T. cornstarch

3 T. peach gelatin powder (use the regular JELL-O, not sugar-free)

4-6 peaches (depends on how large they are, but almost any number of peaches will work - if you have fewer peaches, just make a half-recipe)

Cook water, sugar, and cornstarch in a pan until thickened. Add peach gelatin, stir in well. Add sliced peaches to this hot mixture. Cool until lukewarm, or refrigerate, before serving. (NOTE: If the peach slices are really large, you can cut them into smaller bite-size segments. I also like to use coconut palm sugar for a darker, almost caramel-like flavor, while using white granulated sugar makes a pretty lite pink/peach colored filling. This filling will keep several days in the refrigerator.

-Grainlady
CA Kate z9
8 years ago
I always get the liquid really cold before starting and it's always done within an hour. I'm using the electric machine, are you?
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chas045
Original Author
8 years ago
Yes, it is a powered unit. I believe that it is the same one that several people here who have just been posting on the other ice cream thread also use.

grainlady, I had not used this type before. I was aware that the ice cream would need two or more hours of additional freezing, but I hadn't realized that it would be as soft as soft serve. But it certainly didn't get thick at all.

re: It sounds like you had more liquid than what a recipe for this machine can use, and that's why it didn't get frozen.

I suppose that could be true, and makes sense from basic physics, but it surprises me.While the manual provides three cup recipes (mine being four), the manual also states: If you use your own recipe, be sure it yields 1-1⁄2 quarts or less. Does ice cream mix double in bulk?? It certainly isn't expanding in my hands so far.

If we can get to town tomorrow I might try to find peach jello. Sounds interesting. I may just end up eating them as they ripen heh heh.
chas045
Original Author
8 years ago
I guess that I am now back under control. I expect that my garage freezer is more efficient now that it has been defrosted. I was able to soft freeze the Butter Brickle mix last night. I again pre-freezer-cooled the mix for approx. 1.5 hours. For some reason, this inside freezer seemed quicker too (absolutely no explanation) because I began getting solidification at the edges sooner than the previous night. I stirred the frozen areas back in a couple times and then began the machine freezing.

Perhaps I should have done a better job of waiting, or done much more mixing of the chilled/frozen mix, because there were still lots of bits of frozen stuff when I started the machine. The mix started thickening almost immediately. I expect it was because the cream had lots of preformed ice crystals to build from. The solidifying mix looked lumpy but it seemed to pack well. It is hard to tell if it lacks some creaminess because it also has lots of incorporated bits of toffee. It looks and tastes fine. My object was to wean DW off of her good friends Ben and Jerry. She was very impressed this morning. If the peach stuff comes out creamier, I may be on to something. We shall see.
CA Kate z9
8 years ago
I don't put my base in the freezer at all... just in the fridge, usually over night so it's really cold. And, it usually goes in the garage fridge which is barely above freezing.
User
8 years ago
Kate, you must have a different machine. The Cuisinart freezer bowl has to be frozen prior to use.

Cuisinart Ice Cream Maker

Cuisinart 1.5 qt. Ice Cream Freezer Problem

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Cuisinart 1.5 qt. Ice Cream Freezer Problem

Comments (6)

grainlady_ks

CA Kate z9

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CA Kate z9

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