I get it now.

[errantember]

The overall texture of ice cream made in my Krups machine has been very inconsistent. Even identical batches made at different times sometimes came out drastically different. However, I think I've Broken the Code. The biggest variable is the temperature of the ice cream when it goes into the machine. Since it's a frozen-canister type, you only have so much "coldness", if you will, per batch before the machine starts to thaw. Therefore, even a small difference in the initial temperature of the ice cream can make a big difference in how far down the smooth-and-creamy road a given batch makes it before the machine craps out. Normally I let the custardized cream sit overnight to make sure it's as low as the fridge gets, but *this* time I actually put it in the freezer first until it got down to about 38 degrees F before putting it into the machine. I also made sure to use a appropriate-sized container, to prevent the infiltration of excess air. The result? The smoothest, creamiest ice cream to come from the machine.

*slurp*

Ice cream -- It's what's for breakfast.

Comments

[virgogrrl77.livejournal.com]

Must you taught me with tales of ice cream and text messages @ midnite? Yes you must! :)
Sorry I didn't get back to you in time to come out with you! How was Elysium?

[errantember.livejournal.com]

Yes. It's required. :)

Elysium was fun, but probably not as much fun as it would have been with you. Are you open to going tonight at all?