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Ice Cream Freezer Bowl No Longer Freezes


beau

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The freezing liquid in the bowl of my Cuisinart 2 quart ice cream maker no longer freezes. It's about 20 years old; is this the inevitable destiny of all such freezing liquids?

Everything else in my freezer is as hard as granite :o)

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Ooh, that's not good. Try to get your freezer down to 10f or below if you want things to stay solid. Even if you could make ice cream, it won't stay ice cream at 31f due to the sugar content. It will be soupy :(

Edited by pastrygirl
Soup (log)
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1 hour ago, beau said:

Alas, my freezer only goes down to 31°

 

Presumably you mean Fahrenheit, in which case your freezer isn't a freezer. It should be much colder than that. 0ºF is the recommended temperature.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Good news! I found a leak in the freezer's seal, fixed it, the temp went right down to 4° F and the ice cream maker's freezing liquid froze solid overnight. Made some delicious ice cream right away!

 

<< [with freezer at 31° F] . . even if you could make ice cream, it won't stay ice cream at 31f due to the sugar content. It will be soupy >>

I would never put sugar in ice cream!  Heavy cream, egg yolk, a pinch of salt, that's it . . the best ice cream in the world!

 

Put sugary junk on top if eating sugar has dulled your taste buds so much that cream doesn't taste sweet to you!! End of sermon! :P

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29 minutes ago, beau said:

 

I would never put sugar in ice cream!  Heavy cream, egg yolk, a pinch of salt, that's it . . the best ice cream in the world!

 

Put sugary junk on top if eating sugar has dulled your taste buds so much that cream doesn't taste sweet to you!! End of sermon! :P

 

Ouch, that was unnecessary. Eat what you want, but no need to insult all the dedicated and amazing pastry chefs, chocolatiers, confectioners, and home bakers here.  

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  • 3 weeks later...
On August 23, 2016 at 10:46 AM, pastrygirl said:

 

Ouch, that was unnecessary. Eat what you want, but no need to insult all the dedicated and amazing pastry chefs, chocolatiers, confectioners, and home bakers here.  

 

Agreed. And please don't call heavy cream, egg yolk, and a pinch of salt "ice cream." It's not.

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Notes from the underbelly

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