I own this ice cream maker: https://www.cuisinart.com... and have been having significant trouble with it, even though I think I'm doing everything right. Generally speaking, the problem I'm having is that the ice cream never freezes. It gets to the slushy phase, but never moves beyond it. I don't expect it to be like ice cream from a container, but I do expect a soft-serve consistency. I just can't figure out why it won't freeze.
The bowl is completely frozen solid and the custard/base is very cold. It seems (I could be mistaken) that there is a correlation to the lack of freezing and the number of egg yolks I use. The kind I made last night was definitely more custard than regular ice cream. Is that possible? The first batch I ever made about a year ago didn't have eggs (and wasn't as tasty) but froze well. Should I do a batch with no eggs and see what happens, just for comparisons sake?
I ended up just throwing the icy custard into the freezer with the mix-ins as I couldn't bear to waste that many eggs/cream/milk. I haven't tried it yet, but I have a feeling it will be very dense as it didn't freeze in the maker.
Do you all have any thoughts? I've read countless articles about making ice cream and mistakes that people make - and I think I've covered all my bases. Are there any tricks that I'm missing?
I'm tempted to go out and purchase a maker with an internal compressor-freezer - but at around $400, I'd rather not if I can make this one work.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)