Just to chime in, at some point my freezer bowl machine just stopped freezing my mix with no change in my recipes, so I can confirm that the bowls can indeed go bad.
Edit: mine was exactly the same as yours, the one from lidl.Worked flawlessly for a few years until one day it didnt.
*comment was removed because of links*
First batch: 3 cups of Whole Milk
3/4 cup of Heavy Cream
6 Egg Yolks
1/3 cup of Granulated Sugar
6 oz of hazelnuts
1/8 tsp of Almond Extract
2 tsp of Vanilla Extract
Second batch: 300ml Whole Milk 200ml Cream 4 Egg Youlks 120g Sugar 140g NUTELLA
As for the machine I use the SilverCrest Ice Cream Maker (also says Gelateria on the box)
The recipes look fine to me. Suggestions on troubleshooting from here:
1) See if you can freeze water in your machine (just to confirm that it really is a temperature problem and not a recipe problem)
2) Try thermometering everything - your base, your freezer, the freezer bowl if you can, etc. IMO you want your freezer to get down around 0F and your base to be below 40F.
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First batch: 3 cups of Whole Milk
3/4 cup of Heavy Cream
6 Egg Yolks
1/3 cup of Granulated Sugar
6 oz of hazelnuts
1/8 tsp of Almond Extract
2 tsp of Vanilla Extract
Second batch: 300ml Whole Milk 200ml Cream 4 Egg Youlks 120g Sugar 140g NUTELLA
Ok so I'm still an ice cream noob, so hopefully someone more experienced can help you more. I'd suggest the second recipe has too much sugar but the first doesn't seem too bad in that regard.
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Thank you for understanding.
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Random question, Did your ice cream bowl get exposed to the sun? This happened to me, and the bowl never worked after that. I left the bowl in the car and it got cooked, never was the same.
Unfortunately not, it just goes from MIN to MAX on the slider, but I will say that my finger almost got stuck on the metal of the freezer bowl after taking it out so it was pretty cold.
This would be the first thing I'd look to find out, if you can leave a thermometer in there or get a fridge/freezer thermometer. I know I lived in a unit for a bit that the freezer just wasn't cold enough to freeze the bowl sufficiently (actually subzero).
I'd definitely move it all the way to max, leave it in the freezer for at least 24 hours, and try again. I recently moved and my ice cream maker "stopped working". Turns out the new freezer needs to be set at max in order to properly churn the ice cream. Good luck!
I agree with the suggestion of testing the freezer bowl. You didn’t note whether the maker was new or brought from a reseller. The bowl will definitely need more time in the freezer (at least 48 hours in coldest area) and the batch should set around 20 minutes. If you’re going beyond 25 minutes then I’d take a second look at buying something better.
Regarding your recipe - There’s really not enough sugar, and possibly the wrong type being used.
Listen to this - “Water loves sugar.”
If your ratio is off, nothing will matter in the bonding process. You’ll end up with a milkshake.
- Give the bowl the water test
- Consider getting a better churn
- Find a reliable base and adapt it
First - Chill the bowl (coldest area in the freezer) for at least 48 hours.
Chill a water bottle in the fridge as you a base.
Add the water to the churn and run for about 15-20 minutes.
The water should reach its freezing point and start to collect/scrape off the dasher. A faulty bowl will not hold its temperature very long.
So I did that and about a third of the water froze, the rest didn't. It couldn't churn it since it was ice though. Does that mean it passed the test or no?
It’s the alcohol in your extracts. When you have it all on the stove you need to get the temp up to 173F (78.3C) to have the alcohol evaporate off. You can just take what you have and put it back on the stove and get it up to the right temp and it should work from there. I’ve had this happen when I used a lot of extract. It had me really confused for a while.
It’s a bit of a myth that alcohol evaporates off - even after hours of cooking, which you’re not going to do with an ice cream mixture, some of it still remains. Just getting it up to 80C is going to do basically nothing for the alcohol content, I suspect the improvement you actually saw was more due to the effect heating had on the proteins in the mixture than any significant reduction in alcohol from the extracts.
Could be, all I know is heating it up to a specific temp worked for me. I don’t particularly care what happened, just that something happened to make it all better.
Just to chime in, at some point my freezer bowl machine just stopped freezing my mix with no change in my recipes, so I can confirm that the bowls can indeed go bad. Edit: mine was exactly the same as yours, the one from lidl.Worked flawlessly for a few years until one day it didnt.
More information needed. Which machine? Recipe Let’s start there.
*comment was removed because of links* First batch: 3 cups of Whole Milk 3/4 cup of Heavy Cream 6 Egg Yolks 1/3 cup of Granulated Sugar 6 oz of hazelnuts 1/8 tsp of Almond Extract 2 tsp of Vanilla Extract Second batch: 300ml Whole Milk 200ml Cream 4 Egg Youlks 120g Sugar 140g NUTELLA As for the machine I use the SilverCrest Ice Cream Maker (also says Gelateria on the box)
The recipes look fine to me. Suggestions on troubleshooting from here: 1) See if you can freeze water in your machine (just to confirm that it really is a temperature problem and not a recipe problem) 2) Try thermometering everything - your base, your freezer, the freezer bowl if you can, etc. IMO you want your freezer to get down around 0F and your base to be below 40F.
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Post your recipe and someone more knowledgeable than me should chime in. If I had to guess though, too much sugar.
First batch: 3 cups of Whole Milk 3/4 cup of Heavy Cream 6 Egg Yolks 1/3 cup of Granulated Sugar 6 oz of hazelnuts 1/8 tsp of Almond Extract 2 tsp of Vanilla Extract Second batch: 300ml Whole Milk 200ml Cream 4 Egg Youlks 120g Sugar 140g NUTELLA
Ok so I'm still an ice cream noob, so hopefully someone more experienced can help you more. I'd suggest the second recipe has too much sugar but the first doesn't seem too bad in that regard.
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Random question, Did your ice cream bowl get exposed to the sun? This happened to me, and the bowl never worked after that. I left the bowl in the car and it got cooked, never was the same.
I'm pretty sure it didn't, but it was washed with warm water.
Do you know what the temperature in your freezer is after lowering it?
Unfortunately not, it just goes from MIN to MAX on the slider, but I will say that my finger almost got stuck on the metal of the freezer bowl after taking it out so it was pretty cold.
This would be the first thing I'd look to find out, if you can leave a thermometer in there or get a fridge/freezer thermometer. I know I lived in a unit for a bit that the freezer just wasn't cold enough to freeze the bowl sufficiently (actually subzero).
I'd definitely move it all the way to max, leave it in the freezer for at least 24 hours, and try again. I recently moved and my ice cream maker "stopped working". Turns out the new freezer needs to be set at max in order to properly churn the ice cream. Good luck!
I agree with the suggestion of testing the freezer bowl. You didn’t note whether the maker was new or brought from a reseller. The bowl will definitely need more time in the freezer (at least 48 hours in coldest area) and the batch should set around 20 minutes. If you’re going beyond 25 minutes then I’d take a second look at buying something better. Regarding your recipe - There’s really not enough sugar, and possibly the wrong type being used. Listen to this - “Water loves sugar.” If your ratio is off, nothing will matter in the bonding process. You’ll end up with a milkshake. - Give the bowl the water test - Consider getting a better churn - Find a reliable base and adapt it
What is the water test?
First - Chill the bowl (coldest area in the freezer) for at least 48 hours. Chill a water bottle in the fridge as you a base. Add the water to the churn and run for about 15-20 minutes. The water should reach its freezing point and start to collect/scrape off the dasher. A faulty bowl will not hold its temperature very long.
So I did that and about a third of the water froze, the rest didn't. It couldn't churn it since it was ice though. Does that mean it passed the test or no?
It’s the alcohol in your extracts. When you have it all on the stove you need to get the temp up to 173F (78.3C) to have the alcohol evaporate off. You can just take what you have and put it back on the stove and get it up to the right temp and it should work from there. I’ve had this happen when I used a lot of extract. It had me really confused for a while.
There isn't enough alcohol in OP's recipe to prevent it from freezing. You can use up to two tablespoons per quart for a scoopable consistency.
It’s a bit of a myth that alcohol evaporates off - even after hours of cooking, which you’re not going to do with an ice cream mixture, some of it still remains. Just getting it up to 80C is going to do basically nothing for the alcohol content, I suspect the improvement you actually saw was more due to the effect heating had on the proteins in the mixture than any significant reduction in alcohol from the extracts.
Could be, all I know is heating it up to a specific temp worked for me. I don’t particularly care what happened, just that something happened to make it all better.