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Sorry the recipe has not worked out for you. I can think of a couple things, I like to recommend that you set the freezer to the coldest setting and then to put the ice cream mixer bowl in the back of the freezer to let it get super cold for at least 24 hrs. Next, I would try doing less of the mix, maybe half the recipe? That should all the mix to get extra cold since there is less in there. Hopefully that would churn. I'd also check to make sure there is liquid in the mixer bowl by shaking it when it is thawed. I've heard that the bowls can sometimes get a leak and the liquid comes out. Hopefully you can find a recipe that works for you. Fresh chocolate home made ice cream is so good. Good luck!

Should be ok. Make sure the mix is below or at 40 degrees F and make sure the freezer bowl is super cold. I recommend turning down the freezer to the coldest setting and letting the bowl sit in there for at least 24 hrs to chill really well.

Hmmm. I wonder if the chocolate base is cold enough because the chocolate is hot when it goes into the base. It should be at or below 40 degrees F. It sounds like your ice cream machine bowl is cold enough, I'd just make sure it has been in the freezer for at least 24 hrs and turn the freezer to the coldest setting to get the bowl really cold. The sugars in the chocolate would soften the ice cream, but it should come close to what happens in the video. Sorry it's not working for you, hopefully you can get it to work, a lot of people really like this recipe!

Glad you liked it!!!

Thanks! Glad you liked it.

I think that's the secret to Gelato, just make sure to use the right type of milk powder. Sometimes low quality milk powder can have an off taste.

@@delightfullychurning6548 Whats the best type? And wha does it dofor ice cream?

Hope the ice cream worked out for you! 🍦🍦

Glad it worked out for you!!

Not sure! I just make small batches!

Hi, glad you tried the recipe. My suggestion is to check the temp of your freezer and make sure it is as low as possible. Then let the ice cream bowl sit in there for at least 24 hours. I would also make sure the ice cream base is very cold as well, should be 40 to 36 degrees out of the fridge before you make the mix. That should probably help! Happy mixing!

@@delightfullychurning6548 I did all of that but I think I I messed up by not using granulated sugar. I used pure cane sugar from Whole Foods but didn’t realize it until later. I think that’s likely the reason as I followed everything else to a T

Glad you liked it!

Thanks for trying! That Salt and Straw recipe does look good!

Awesome! Glad you liked it!

Glad you liked it!

Glad you liked it! Thanks for the suggestions!

This is a very basic recipe that yields good results. If you want to add other items like egg yolks or corn syrup, you can. Cooking in egg yolks will make a custard and it will make it really rich and creamy. Corn syrup will prevent ice crystals from forming and make a smoother ice cream. Hope you enjoy the recipe and then experiment with your own methods!! Let us know how it turns out.

@@delightfullychurning6548 Thank you! I will make some soon using maybe 1/4 cup corn Syrup

@@delightfullychurning6548 Another thing i was thinking is getting that kitchen aid ice cream maker attachment. You got a lot of expansion with it. Have you turned the speed up past "stir" one notch?

@@johnpaul-mp7zc I really like my KitchenAid Ice Cream bowl, but there are some mixed reviews on it. Most of these freezer bowl ice cream makers you need to make sure the freezer is super cold and the bowl is frozen for at least 15+ hours, 24 is best. I believe Cuisinart also makes a good machine, so do your research and get what's best for you. The Strawberry recipe will overflow a little so just be aware. You can add 1/4 cup of corn syrup, but maybe add a 1/4 cup less milk so it doesn't overflow too much or something like that. If you remove sugar the ice cream will get too hard as sugar makes ice cream soft. Also, I wanted to do a video on speed of the mixer (maybe someday), but slow churning on stir works well, I have made a batch on high speed and the ice cream becomes more airy. Super Premium ice cream contains less air, so slow churning will actually be considered more premium, the mixer also got rather hot after going on high for like 28 mins, but if you wanted to try stir through like 4 it really shouldn't hurt anything and it would be fun to try and see what happens, just make sure the mechanism is connected correctly for turning up the speed.

@@delightfullychurning6548 Thanks again my friend:)

Hi Diana, with the KitchenAid freezer bowl, you can only make 1- 2qt batch. Then you have to re-freeze the bowl for 15- 24 hrs again.

@@delightfullychurning6548 thank you :)

That sounds awesome! I have a video on it, but I go classic, vanilla beans and vodka. I did make a batch with half vodka and half bourbon and I used it in some banana split ice cream the other day!

Glad you liked it!

I believe sherbet has more sugar and less cream. The sugar is what makes it so soft. You could reduce the amount of strawberries by a little bit and it will still taste great!

You're welcome! Go ahead and try modifying it! I'm sure it will turn out great!

From the kitchen aid ice cream attachment, it comes out rather soft, you will need to freeze it for it to get hard. Also, make sure the ice cream attachment is frozen for the right amount of time (24 hrs is best) and that your freezer is really cold.

Thanks!

:)

Thank you! Glad you like it!

Thanks!

I'm so glad it worked out for you!

Hello Deborah, you should be able to. The alcohol is added to lower the freezing point of the ice cream, it would be best to add some alcohol such as Vodka in its place, but overall yes, it should work.

Thanks! Hope it turned out well!

I wanted to create a recipe that works without condensed milk, if you wanted to add it, I would reduce or remove the whole milk and if you are using sweetened condensed milk, then reduce the sugar as well.

Hi Jenny, this ice cream was super smooth and when I made it there were no crystals, but that can all vary based on your equipment etc. If you add 1/4 cup of corn syrup it should help reduce the amount of ice crystals even more.

Great tip!

Im always confused here..some say egg..some not?

Awesome! If using a freezer ice cream bowl, make sure your freezer is really cold and the ice cream bowl is frozen for the recommended time! Good luck, let me know how it turns out!

The longer it sits the more flavor it gathers. I have a 750 ml bottle in a closet that has been going for 2 years. When I need a re-fill I grab from there. If you follow the method in the video, I feel that around 80% - 85% of the flavor will be there within 4 - 8 weeks, which is useable for most applications, then as it sits the flavor will just continue to get stronger. If you want to enhance the flavor more you could always add more vanilla beans, but since beans are expensive, I felt that this ratio makes a strong flavor that is delicious when combined with time! Let me know if you have more questions!

Make sure your freezer is cold and your ice cream bowl is super frozen!! Hope the recipe turns out great! I use 2qt cambros, it's what I am most familiar with since being a chef and going to culinary school. Costco sells them and they are super strong and good quality containers. Dishwasher, freezer safe. www.costco.com/cambro-camsquare-2-quart-food-storage-container-with-lid%2C-3-count.product.100577355.html Costco has them the cheapest, you can find them elsewhere, but the price is a little more expensive. Besides that Tupperware works well :)

Thank you!

Hi Becky! Thanks for reaching out. You should be able to re-churn it again. One thing I would check is the freezer temperature. Try putting the bowl in the back of the freezer for at least 24 hours to freeze, also, set the freezer to the coldest possible temperature and if possible, put the freezer bowl all the way in the bottom back of the freezer where it is coldest. My freezer temps at -2 degrees F on the top shelf by the door, but its -8 degrees F in the bottom back right corner. My freezer is set to (8/9). I always struggled setting a freezer temp due to the array of numbers, letters, and settings: according to this video: th-cam.com/video/Fk8X4jsGNfg/w-d-xo.html You should be able to turn the knob clockwise to make it colder, for GE model freezers. The freezer should adjust to the new temp in 24 hrs, after 24 hrs the bowl is typically frozen and longer than that may not have much impact, but it is always worth a try. Sometimes freezers cycle and it would be bad to catch it at a high time, but the lowest setting always worked out for me. The ice cream base should be around 40 degrees or lower. Higher than that, your fridge temp would need to go down. Lastly, my mom recently had the same problem where her bowl was not churning the ice cream correctly. Her temp where the bowl was (top front of the freezer) was 8 degrees. After, relocating the bowl to the bottom back, she was able to successfully churn it, but I still suggest making the freezer colder. Hope this helps! Please let me know if the adjustment works!

@@delightfullychurning6548 Thank you so much! I have turned the temp on the freezer down and dug out a new spot in the back. Hopefully it’ll work!

Hey Becky! Were you able to make the ice cream? How did it turn out?

@@delightfullychurning6548 Life got CRAZY last week, and the base is still sitting in the back of my fridge. 😑 Do you think I should try it, or should I just start from scratch?

@@beckymeier581 Heavy Cream and Milk last a fairly long time. As long as the ingredients are not expired it should be ok. You should check the expiration date of the milk you used to make it.

Yes! Recipes without egg are delicious and easy to make! Thanks for commenting!

Very nice

Very nice 👍

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Oh no! What happened?

Initial thoughts are what machine are you using? Did the ice cream bowl go in the freezer long enough? And were the ingredients cold around 40 degrees before churning?

Lemon Ice Cream Recipe: Lemon Flavoring - 4 oz of Fresh Squeezed Lemon Juice - 2 Tbsp of Lemon Zest (Organic is best) - 1 Tbsp of Lemoncello Liquor 1 Tbsp!

Make sure to chill the ice cream long enough! It will help the churn! Hope it turns out super yummy!