15 hours ago, weinoo said:I have a bottom drawer freezer - I don't know if that helps, but I do have it set to -3F...I still like to let the ice cream harden for a good 4 hours.
The actual harm I can see letting the machine run longer once the mix has turned to ice cream is literally burning out the motor.
This ice cream had some of the best texture of ice cream I've made - probably making only a pint helps the machine as well.
This would depend on the machine. I’ve actually drawn at -11C with the cuisinart ice 100 granted I only loaded around 600g of mix but the motor was strong enough that it didn’t harm the machine. Your mileage may vary though so pls don’t take this as a recommendation to copy. Formulation is also a big factor here, if you have a lot of freezing point depressing ingredients you can run it to -11C but if not then your motor can break because the ice cream will be very hard in higher temps.
i drew my last 2 batches at -7 to -8C. I wanted a little more overrun hence I let it go a couple more minutes. Is it a tad icier? Maybe but it wasn’t bad as to distract from the flavor and enjoyment so I am good with that. It is a balance at the end of the day unless you spring for the big boys like emery Thompson or the Italian brands then you can have your cake and eat it too....in this case ice cream.....
