Homemade Ice Cream too firm in freezer

I use a Cuisinart ICE-20 ice cream maker, and generally use recipes from David Lebovitz The Perfect Scoop, but I'm having trouble with the consistency of the ice cream once it is churned and packed away in the freezer.

I use both plastic and paper carton type containers to store them, and I don't have my freezer at a very high setting but the ice cream always turns out ROCK HARD. I tend to churn for about 25 minutes, but the recommended maximum is 30, so am I not churning enough? It has a soft serve consistency at that point so I'm not sure if it is still too watery before being frozen. Any suggestions?


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