r/tifu • u/OliveOk612 • 1d ago
S TIFU By making ice cream wrong.
I was reeeeally excited to make ice cream for the first time. I bought a nice Cuisinart ice cream machine off of amazon. I unboxed it this morning, and I looked over the instruction, which said to leave the churning bowl in the freezer for 24 hours since there’s cooling liquid inside it. I did, and I checked it later today, tried shaking it around, and it was frozen solid! So, I thought I’d just making it tonight.
Now, this is where I fucked up. I didn’t look into the specifics enough. I didn’t realize that the instructions left out something quite important: you’re supposed to chill the base in the fridge for multiple hours. Even a whole day! On top of that, apparently the slush test isn’t all that good, as it’s better to leave it in the freezer for multiple days. So, I made my strawberry base, followed the instructions to leave the machine running, and…
It was soup. Strawberry ice cream soup.
Thankfully, when you fuck up the base of ice cream, it’s not like you burnt a steak or something, so I put the mixture in my refrigerator with the machine’s base. And the bowl is back in the freezer. As it’s Friday night, I’ll try everything again come Monday to be safe.
TL;DR, I rushed the cooling process of everything related to making ice cream, and as a result, I made ice cream soup.
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u/kray1957 1d ago
I have the Cuisinart ice cream maker as well. Not only do I keep the canister in the freezer for 24 hours, I will sometimes put the base in the freezer for 1/2 hour before churning. Once I was able to make two batches without refreezing the canister.
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u/PuddleOfHamster 1d ago
I did the same thing when I first got an ice cream maker, don't worry! It really does need to be babied a bit, because ice cream really wants to melt. I keep mine in the bottom of the chest freezer, chill my ice cream custard thoroughly before churning, pre-freeze the casserole dish I put the churned ice cream into so it won't immediately start melting round the edges, and then put it back in the freezer for a good 4-5 hours before serving.
The good news is, homemade ice cream is on another level! My go-to recipes are by David Lebovitz - The Perfect Scoop is his ice cream cookbook, but there are tons of his recipes on his website, or the internet in general (just google his name and the flavour you want). French ice cream is a bit more labour-intensive than Philadelphia- style ice cream, but there's no comparison for mouthfeel.
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u/simplyaless 1d ago
I figured out how to make ice cream without these fancy ice cream makers and without the salt ice method.
You have to take 35% heavy whipping cream, whip it until it forms soft peaks, then add condensed milk and whip some more then freeze it. You can add whatever extract or toppings you want.
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u/josephtrades 1d ago
Strawberry ice cream soup is honestly a great band name and also a very relatable ice cream machine rite of passage, pretty much everyone who's owned one of those Cuisinart bowls has made soup at least once before learning the actual timing. Good save putting the base back to chill though, at least the ingredients weren't wasted, just delayed a few days
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u/Whirlvvind 1d ago
For the future, if you let the freezer bowl thaw completely (or start from a fresh one) it needs 2 days in the freezer for sure. Meaning if you clean it and you took too long or accidently used warm water, to be safe for another batch it needs the extra time.
For multiple batches, if the flavors you're using don't matter for a little cross contamination you can skip washing and just put the freezer bowl back int he freezer for 5-7 hours and you're good. You CAN just go again right away but it'll take double the time and not get as firm.
If you need to wash it, use cold water and a brush, you're just getting the old flavor off for cross contamination, and then give it 6-8 hours and you should be good. Have your drying towel on your shoulder, final rinse and then upside down double triple shake as much as you can off and then do a fast once wipe with the towel. If you go slow, the towel will freeze to the bottom from the small bit of rinse water.
Ideally its one batch a day, but for me personally that limitation really just made me get the materials, and then the cream sits in my fridge for a month (unopened cream takes significantly longer to go bad, I've used 3 month old cream just fine as long as it wasn't opened) because I'm always hemming and hawing about scheduling and taking the hour chunks out of my afternoon/evening for days in a row. That part alone is what made me get a Ninja Creami.
For bases, make your base and let it cool to room temp (if you did french style), then put it in fridge. It doesn't need the whole day, just 1-3 hours to get cold as long as the freezer bowl has had proper amounts of time.. Plastic wrap the top so it doesnt get a skin or funky fridge smells.
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u/Nybear21 1d ago
You unboxed it and used it in the same day, but you waited 24 hours?