▲ 116 r/icecreamery
Tips for reducing sidewall buildup on small batches?
Made a smaller batch today (volume started just below the bottom dasher) and got a ton of buildup frozen to the sides of the bowl. Pre-chilled the bowl for 20 minutes before starting.
With larger batches this isn't really an issue, but I'm planning to run a bunch of recipe tests so small batches are what I need to dial in. I don't scrape the frozen sidewall stuff into the final product because I think the icy texture would mess up what goes into the freezer, so I'm losing a chunk of yield each time.
Anyone have tips for minimizing the sidewall freeze on small batches? Shorter pre-chill? Different starting temp on the base? Appreciate any advice.
u/freezerburn0011 — 7 days ago