Help! Vanilla Ice Cream- EDC 09

[Babymaker]

Just after some help with the vanilla ice cream from the EDC 09 version, I made a double batch (separately and tipped into the same container in the deep freezer) and 9hrs later it is still liquid  some ice has formed but not much. I used raw milk, fresh from the cow 3 days ago cream and eggs are all in date, measurements were correct.

Any idea how I can fix this?

Sorry to be short bubs needs me!

[Babymaker]

Anyone?

[judydawn]

Sorry no-one has replied Babymaker.  I haven't made it so I am no help whatsoever so just be patient and someone will come to your aid - it may not be tonight though.  I'm sure I did read somewhere though that people were finding this one did take a lot longer to set so maybe when you check it in the morning, it may have done so.  Good luck with it.

[Gralke]

I think 9 hours for double the wantity is mybe not long enough. Mine takes a long time to freeze which is why normally I do it in the afternoon and the freeze overnight, like that next lunchtime its perfect.

[Babymaker]

Thanks for the replies, I'll leave it overnight and hopefully it will
be ok in the morning

[Very Happy Jan]

Hi Babymaker. I have made a double batch as you did. I put my mix in a large shallow container to freeze(ie larger surface area) and it seemed to work ok.

[cathy79]

I remember my single batch taking at least 6 hours to freeze solid so don't give up.  Wonder whether raw milk changes anything?

[Thermomixer]

Sorry, only suggestion I would have is to place the mix into shallow containers and wait - it is unlikely that it will not freeze.  Also, if it takes a long time to freeze (and I'm sure it will) then it is likely to be softer when it's eaten.

[Depome]

I made a single batch and put it in the Tupperware silicon loaf tin, which is scalloped and makes it easy to slice into nice shaped pieces. It was made to have with dinner the following night and yet it was still very soft then. I'm sure it was only about 4cm deep too.

I had only ever used recipes that say to put cling film ON the ice cream surface while it freezes, to stop ice crystals forming and ruining the texture. I was surprised when this one didn't say the same thing, but I did it anyway

[Babymaker]

All good, it set overnight

Cathy, I thought that too but some googling reassured me it wont be a problem, I think it was quantity and the container I used. Most problesm people have seem to be alcohol (using too much) and if they are using a machine, putting too much in or not having the bowl at the right temperature.

I read that last night too Depome!

[Michp]

I have been making the chocolate icecream on Teninas website http://tenina.com/2008/06/all-scream-for-icecream/ and she says to put it in a metal loaf tin. I made a batch of chocolate and a batch of white chocolate, the chocolate was in a metal loaf tin and the white choc in a plastic icecream container and the metal tin set better than the plastic so maybe something to consider.

[Babymaker]

I had it in a pot (lol, because I don't use them anymore ) will try a shallow baking tin next time