![]() ![]() Pour the cold heavy cream (450 g 15.9 oz) into the blender jug and have it ready to blend (or a large bowl, if using an immersion blender). So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture. Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. If you leave to churn it for much longer, it will start turning grainy. So, stop the ice cream maker when thick and creamy, as described above. It will firm up and become like store-bought ice cream only after it sets in the freezer. But beware: at this stage, do not expect it to be like store-bought carton ice cream for now, it should be more like soft-serve ice cream. In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. ![]() If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer. To evaluate if it is ready, lift a spoonful it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. This ice cream will expand and fluff up during churning. Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not be accurate conversions, while any deviations you may notice do not affect the outcome.
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