On 2016-07-20 8:28 AM, Taxed and Spent wrote:

>> Ice cream base sets up faster and better when it is well cooled before
>> going into a the freezer bucket of a home ice cream maker. I had
>> suggested macerating the the rum in the freezer so that it is really
>> cold and adding it near the end, when it is almost set up.
>>
>
> That is why I monitored the temperature as it worked in the machine.
> Next time I think I will THOROUGHLY cool the base in the fridge, then
> put it in the freezer for half an hour or so (I will watch the temp).
> And chilling any ingredients to be added toward the end of the machine
> process will certainly help.


I used to cool it down over night. It also helps to put the container
into an ice bath, which will drop the temperature down closer to
freezing. I once put it into the freezer to cool and it started freezing
around the edge of the container.