I've never left it much longer than that, because I've heard it's a no-no, but I've never been able to find out why, just a flat out NO. So, my question is, if I don't want to make the ice cream in a few hours from now, what would happen if I left it in the refrigerator and processed it tomorrow night?
Is anyone out there?? I've had a chocolate ice cream base chilling for almost 24 hours now.
- Thread starter meryl
- Start date
hmm, i'm new to making icecream, but the ka manual says to chill at least 8 hours, and says nothing
about a maximum chilling time (guess that doesn't mean there isn't one). good luck! i'd like to hear how it turns out, as i'm quite likely to find myself in the same situation! poor memory, who me? smileys/wink.gif
about a maximum chilling time (guess that doesn't mean there isn't one). good luck! i'd like to hear how it turns out, as i'm quite likely to find myself in the same situation! poor memory, who me? smileys/wink.gif
Thanks, Pat. It was a cooked base, but I chilled it for only 24 hours, and it came out fine,
(that's what I usually do), although, I really couldn't taste it, since I developed a cold! So, you're saying that I have could have chilled for 48 hours instead of 24, and then process it without any negative effects? I wonder why so many instructions say "up to 24 hours?"
(that's what I usually do), although, I really couldn't taste it, since I developed a cold! So, you're saying that I have could have chilled for 48 hours instead of 24, and then process it without any negative effects? I wonder why so many instructions say "up to 24 hours?"
Just saw this Meryl- I have chilled cooked bases for a few days successfully
I believe the recipes say "up to 24 hours" just to give a guideline to let you know it must chill for a really long time.
Once I made a base, fully intending to make the ice cream but I got sick so I let it sit in the fridge a few days until I felt better and the ice cream turned out just fine. I just made certain Saran Wrap was sitting on the surface of the base so it didn't crust over.
Like Pat says, it should be just fine to let it chill longer.
I believe the recipes say "up to 24 hours" just to give a guideline to let you know it must chill for a really long time.
Once I made a base, fully intending to make the ice cream but I got sick so I let it sit in the fridge a few days until I felt better and the ice cream turned out just fine. I just made certain Saran Wrap was sitting on the surface of the base so it didn't crust over.
Like Pat says, it should be just fine to let it chill longer.
Yes, I say easily 48 hours. When I worked at
the restaurant doing pastry we often held bases (cooked bases) for about a week and they were totally fine. Of course the walk-in refrigerators are a little cooler than a typical home refrigerator would be. But still, your base should be fine held for a few days at optimum temperature.
Feel better soon and let us know how the ice cream tastes when you are able to taste it.
)
the restaurant doing pastry we often held bases (cooked bases) for about a week and they were totally fine. Of course the walk-in refrigerators are a little cooler than a typical home refrigerator would be. But still, your base should be fine held for a few days at optimum temperature.
Feel better soon and let us know how the ice cream tastes when you are able to taste it.
)Thank you, Pat. Now I don't have to rush to make the ice cream in the future! And thanks for the
good wishes - my cold is still hanging on, but I'm dousing myself with Vitamin C. I had a small taste of the ice cream last night, but my husband ate most of it. The recipe sucked, because the texture wasn't that great. It wouldn't have mattered whether I could have tasted it or not! I'm going back to my standard, Alice Medrich's Bittersweet Ice Cream.
good wishes - my cold is still hanging on, but I'm dousing myself with Vitamin C. I had a small taste of the ice cream last night, but my husband ate most of it. The recipe sucked, because the texture wasn't that great. It wouldn't have mattered whether I could have tasted it or not! I'm going back to my standard, Alice Medrich's Bittersweet Ice Cream.