2 hours ago, ElsieD said:I made some "peach frozen dessert" for lack of a better term. Just peach kefir, sugar, peaches and some whipping cream. I processed it on ice cream and it was very crumbly. I tried a re-spin. Still crumbly, so did ice cream again. That was scoopable but had ice in it. I'm going to melt it down, run it through a blender and re-freeze and see what happens. I made this one other time and it was great so I don't know what the problem is this time. Any ideas?
I have found that sometimes this happens to me, and if my ice cream is still crumbly after a respin, I either let it sit a little or scoop it. At least when this happens to me, it seems to mean the mixture is colder than usual and either sitting a couple of minutes or the act of scooping warms it enough to fix the texture. But, it doesn't sound exactly like what you experienced because you had ice. (One more thought...sometimes if my scoop scrapes the side of the pint container, it gets ice in it because the sides don't seem to get processed well.)
However, one time I tried to make olive oil ice cream, and it turned out crumbly, so I re-processed. Then I scooped, and the whole thing seemed to have turned to butter! Not sure if I just exceeded the amount of fat this method can support?! I vaguely wanted to try again but haven't had the energy to do it when I suspect I'll face the same results.
