There are times when things don’t go as planned. Coming to the point, people love to make ice cream at home, and they even have their own ice cream makers at home. On the other hand, people often say, “ice cream won’t thicken in ice cream maker.” But hey, you don’t have to worry about it because we are sharing the solutions with you!
Ice Cream Won’t Thicken In Ice Cream Maker
When you make ice cream in an ice cream maker, and it comes out thin and watery, there are chances that there aren’t enough solids in the ice cream maker. If you have the solids, add them to the ice cream maker. However, if you don’t have the solids, we suggest that you add skimmed milk powder. Some people also tweak with stabilizers. It is better to add some salt to it because it brings out the flavor while thickening the ice cream.
2) Ice Cream Base
The ice cream base is the most crucial part of the ice cream-making process. That being said, if the ice cream is not thick enough, there are chances that you haven’t chilled the ice cream base enough. On average, it is suggested to chill the ice cream base in the freezer for around two hours before you add it to the ice cream maker. In addition to the ice cream base, you must freeze the bowl as well. The best practice is to freeze the ice cream base or custard overnight.
3) Chilling Temperature
When it comes down to the chilling temperature, it needs to be apt enough to literally chill the bowl and custard. If you have already placed the bowl and base in the freezer, but it won’t thicken, there are chances that the frozen core was not cold enough. This is because the household freezer can only go up to 20-degrees, but the suitable temperature is zero. For this reason, we suggest that you turn down the temperature in the freezer, wait for it to run at 24 hours before you chill the base and bowl.
In particular, the ice cream base must be around 33-degrees when it’s added to the ice cream maker. This temperature can be achieved by chilling it overnight or for four hours, depending on the freezer temperature.
4) Dairy With Low-Fat Content
Sure, you want to be healthy but to burst your bubble, dairy with low-fat content is not suitable for making ice cream. This is because the fat content is actually used as a solid part (it must be higher for making thick ice cream). So, if you have made the base or custard with low-fat content, it must be changed with full-fat content. Also, the full-fat content will deliver a creamy and smooth texture while developing a rich flavor.
We understand that you want to get over with the ice cream-making process, but you cannot overfill the ice cream maker because it can result in texture and thickening issues. In particular, you must not fill the ice cream maker for more than three quarters. This will ensure sufficient churning, hence the development of suitable texture ad thickness levels!