On 7/20/2016 11:21 AM, Dave Smith wrote:
> 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.

That might be a more hands off approach - an ice bath in the fridge,
after cooling in the fridge over night. I have a double batch of ice
cream base cooling in the fridge now.