Can anyone help me? Ive just received an ice cream maker and when I make the ice cream (just from the machine) it is beautiful, but if I then put it in the freezer it sets like a rock. Is there something I can add so it doesn't set too hard or any good recipies.

I suggest you remove it from the freezer about 20 minutes before you want to serve it.

There are lots of comments about this problem if you scroll back, one of the best for me, from Mammachef is the inclusion of mascapone in the ingredients.

Most ice cream if left in the freezer long enough will set hard.One way to get round this is to make it almost at the last moment.If I want to have ice cream for say 6, I make it in the middle of the afternoon,then put it in the freezer, so it doesn't have too much time to get rock hard,if you experiment a few times you may get it just right.I know this doesn't help if you whant to make it for the next day, in which case it may take even longer than 20 mins to get to the softness you want.I use whipping cream as it is not so heavy. What type of ice cream maker do you have?

you could also try honey or booze in your icecream they boith stop it freezing to hard, I prefer it out of the freezer for a while as well because I think it tastes better if its softer

hi i,ve got an ice cream maker had for quite a while funny enough i,m making vanilla this weekend, it makes just enough for three and doesn,t stay in the freezer long but are your freezer settings ok if so bring it out earlier about 20-30 minutes.mine is custard based.

Thanks everyone I have tried a few & found half a tub of mascapone plus 2 shots of booze worked great. Ive put a litre in the freezer 2 days ago & I could scoop it straight away but was best after 20 mins in the fridge.

That is good news. If making vanilla Gordon Ramsay suggests UHT milk for the custard in his book Secrets. It does make a lovely flavour, if you want to give that a try.

Well done JO405,

The mascapone also adds a creamy taste as well as stops it setting too hard. Thanks Gaye, you keep passing on the info.

Another tip besides the excellent alcahol one is to add more sugar or better still glucose syrup. Sugar stops it setting too hard.

This is especially important when making sorbet as this can set rock hard. When it comes to sorbet the rule of thumb is more water for harder sorbet, more of the sugary stock syrup for softer.

Imagaine a ice cube, it sets hard as there's nothing to stop it.