u/Wide-Personality683

My base takes up to 45 mins to churn and still looks kind of luquidy. Is this normal?

Equipment used:

Cuisinart Ice 100 (compressor machine)

Infrared thermometer

Base recipe:

400g Cream

320g Milk

150g Sucrose

55g Egg yolk

30g Non fat milk powder

5g Tapioca starch

1.5g Salt

I make sure to pre-cool the machine by at least 10-15 mins until the machine canister reaches a temp of around -10 to -12 celcsius. My ice cream base temp is around 4 to 5 celcsius when poured into the machine.

My base takes up to 45 mins to churn and still looks kind of luquidy. Is this normal?

Equipment used:

Cuisinart Ice 100 (compressor machine)

Infrared thermometer

Base recipe:

400g Cream

320g Milk

150g Sucrose

55g Egg yolk

30g Non fat milk powder

5g Tapioca starch

1.5g Salt

I make sure to pre-cool the machine by at least 10-15 mins until the bases reaches a temp of around -10 to -12 celcsius. My ice cream base temp is around 4 to 5 celcsius when poured into the machine.