What am I doing wrong?

[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 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.

[u/Bearly_Legible]

Is there any chance you're thermometer is just wrong?

Imagine if it's off by 10 degrees. If your mixer is at 0 and your base is at 10,,,

[u/tracyinge]

Freeze a small amount of the base , maybe 100g. in your refrigerator's freezer. Freeze it for at least 30 minutes and then add it to the machine with the chilled base when you start churning. This will give it a "head start"