What would happen if you use warm base on a compressor ice cream machine?
Note: This question is for an ice cream machine WITH a compressor
Pretty much all recipes for ice cream/gelato call for completely chilling the mixture before starting to churn.
I get that for "passively" cooled machines (compressorless) it's important, so that you don't loose any of the pre-cooling you've done to the hardware.
Does it actually matter for a compressor-based machine? The machine can certainly cool it down without a hitch, but would it impact the final texture?
Best Answer
Firstly, it will work and you will get ice cream. However, cooling the base (a) decreases the time it take to freeze, and (b) potentially improves the flavor of the base (as ingredients meld together). Let's say you are not concerned with "b". The more quickly you freeze ice cream, the smaller the ice crystals...the creamier the texture. So, in any ice cream making scenario, it is better to begin with cold base. How much better? How much creamier? It's probably a matter of preference in the end. It sounds like you probably have an ice cream maker with a compressor. Why not make a double batch of base, freeze one immediately, place the other in the fridge for 24 hours. Freeze that one the next day. Taste them at the same temp/consistency, and tell us here what you've learned.
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Quick Answer about "What would happen if you use warm base on a compressor ice cream machine?"
If you add warm mixture to an ice cream machine, then it won't freeze very well, if at all. The mixture needs to be at fridge temperature (39 °F /4 °C) or colder. Maybe use a thermometer to make sure it is!Can you put hot ice cream base in ice cream maker?
Pouring a warm ice cream base into the machine. Yes, there's a difference \u2014 a big one! A warm, or even room-temperature ice cream base won't freeze. \u2192 Follow this tip: Before even thinking about churning your ice cream, make sure the base is totally chilled before pouring it into the machine. The colder, the better!What temp should ice cream base be?
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.What prevents ice crystals in ice cream?
To prevent ice crystals from forming on ice cream, place a piece of waxed paper or plastic wrap directly on the surface. Press it firmly onto the ice cream so that it forms a tight seal. Cover with the lid and return to the freezer.ice cream machine how to change compressor check compressor how to repairing ice cream
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