Topic

Fixes by symptom

Most bad batches come down to temperature, water, sugar and fat. Name the machine and the symptom, and the likely causes come out in a predictable order.

Powdery pints are a Creami thing: the block is very cold or the base is lean. Re-spin first. Icy ice cream usually has too much water and too little sugar or fat, or froze too slowly. Rock hard ice cream needs a few minutes on the counter, or more sugar in the next batch.

When a churned machine does not freeze, check the bowl first: a freezer bowl that is not frozen through, or a freezer above 0 F, is the most common cause. The fix by symptom tool runs through the causes in order for each machine.

Common mistakes

  • Forcing a stuck paddle or a Creami lid latch.
  • Changing the sugar and the number of re-spins at the same time, then not knowing which one helped.

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