Ice cream turns grainy or rock hard
Also searched as: hard ice cream, grainy ice cream, hard sorbet, icy ice cream
In short: Large ice crystals make ice cream grainy; too little sugar makes it hard.
Like a gravel path instead of a sandy beach: it is the same stone, but you feel every grain underfoot.
What happened in your kitchen?
Is it more grainy or more rock hard?
All causes, by frequency
3
- Frozen too slowly, not stirred
Without stirring, a few large crystals grow.
Next time: Pre-chill the base well · Stir vigorously every 30 minutes in the freezer, or use an ice cream maker
- Too little sugar
Sugar keeps part of it liquid. Without it, everything freezes solid.
Next time: Do not cut the sugar much · A tablespoon of spirits or a little glucose syrup keeps it softer
- Partly thawed and refrozen
When thawing, small crystals melt; when freezing again, the large ones keep growing.
Next time: Do not leave ice cream out for long · Lay cling film directly on the surface
Sources · 1
- Harold McGee: On Food and Cooking (2004)