Unchurned, I have a full quart—churned, I have about 75% of that. Why?

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Hi,

Like I mention in the title, I’ll make a batch of base and it fills an entire quart, but when I churn it, I get much less. Usually about 75% of a quart.

Now, I only churn for about ten minutes in a pre-frozen bowl, until the ice cream gets to 21 F degrees. Some ice cream winds up on the dasher and it’s tough to get off of it, but if I’m adding air to the base when I churn it, I should have close to a quart, right?

Should I be churning it longer? Is that the issue?

Please let me know your thoughts, with thanks.

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Ukeb

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Posted: 7 months ago
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