So I have made this recipe many many times and I am about to toss 1.5 gallons of ice cream batter down the drain. I cannot for the life of me get it to freeze. I am using Alton Browns Serious Vanilla Ice Cream recipe which I have made many times over and it will not freeze to save my life. This is a newer ice cream maker for me but I have made this recipe before in the winter in my garage where it is colder. I packed it with ice and salt and ran it for 6 hours and it will not form ice cream. I tried it yesterday and went through nearly a cooler of ice with matching salt, on my deck and gave up after 7 hours and nothing. I put the batter back in my pot to try it again today. I only fill the machine a little less than half way before starting.
Today I took the same ice cream maker, same ice, and salt and tossed it in a refrigerator that is set at 36F thinking it was too warm outside. Nope it was as viscous as regular milk after another 6 hours.
So to be fair I changed the recipe in a few minor ways. I only had about half the vanilla beans that the recipe called for so I added a small amount of vanilla extract to the batter. This was before I cooked it to 170 like the recipe calls for. I figure the alcohol would burn off in that process and if not it is so insignificant it can’t possibly cause this.
I did notice after I cooked the batter to 170 via my ThermaPen and cooled it overnight in another fridge that there was a raft of fat on the batter. I don’t remember this ever happening before so I was a bit perturbed.
Any help on what may likely be an amateur mistake would be helpful.
Submitted July 04, 2017 at 06:25AM by Little_Nero http://ift.tt/2tkqXmj Cooking
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