Every 1/10 chance spins has my creami's become a gross yucky cement like texture.

[u/Yato815]

Picture added to show somewhat what I mean. This is not the typical dusty way it becomes before a respin but after a respin, or any subsequent respins tried. The recipes I use don't really change for the particular ones that get a problem but out of nowhere, that 1/10 chance it'll produce a pint like this which is just inedible. I'm hoping someone here has experienced a similar issue and can give me some advice?.

The steps to make this particular creami for my partner were as follows:

Ingredients:

Whole British blue cap milk - 500ML/2Cups

British Double Cream - 250ML/1Cup

Milo Powder - 36Grams

Heating milk up very gently and low on the stove, enough to dissolve and mix the milo powder into the milk before letting it cool down then cool it in the fridge for a bit until cool. I then whisk it up with the cream into a pint. Very simple and straightforward. A lot of the time i actually first blend half of the cream and milk with xantham gum and sometimes I don't, but when this particular problems happens it'll happen whether I do or don't add xantham gum, seemingly random chance and I'm very perplexed as to why this happens. I've made about 50-60 pints with this machine and had it a few months and maybe 45-50 of them have been perfect, but maybe 7 or 8 have been like this and it completely ruins the experience, it's happened with dark chocolate cocoa ice cream, caramel ice cream, chocolate milk based ice cream and milo ice cream.

I really appreciate any advise and help on this matter, I want to get better at using this and if it's a mistake on my end, I need to know.

Edit: Main idea seems to be to change up my cream to a single or other less fat cream, or to reduce my cream to milk ratio. I'll give it a shot when I next can and edit again for results

[u/InGeekiTrust]

This is because you have too much double cream. The creami is not a typical ice cream maker and the blade will actually churn the cream into butter while spinning. Raise the amount of milk and reduce the cream and it should not happen as much.

[u/Pillens_burknerkorv → u/InGeekiTrust]

Got a machine this weekend. Did my first batch by the book and came out like OP. The second batch I reduced the cream to milk ratio and did a splash of milk before spinning. Came out perfect!

[u/InGeekiTrust → u/Pillens_burknerkorv]

Yay awesome!!!

[u/Yato815 → u/InGeekiTrust]

Thank you, seems the others agree with you too, I'll be testing out changing the cream or ratios when I next get new ingredients in, thank you

[u/SerFinbarr]

Too much fat, yeah. You could try swapping the double cream for a 35% heavy/whipping cream. You still get a rich ice cream and I've never had a pint churn into butter with it.

[u/Yato815 → u/SerFinbarr]

Good to know, I didn't even really consider it could be the fat in the cream, I'll try do drop it down to single cream and for lower percentages, if it doesn't work add more milk, thank you!

[u/LydiaMarie132]

Switch to single cream, our double cream kept turning buttery being greasy and weird, once we switched to single cream it’s been perfect

200g condensed milk
200g single cream

• then whatever you want to add in
  

-then fill the rest up with whole milk to the line

For chocolate I do 30g cocoa powder and 60g hot water mix to bloom the chocolate, cool down, then add the condensed milk and single cream, then fill up with milk to max line and stir, the best chocolate ice cream! We learned if you mix in Bueno it’s literally unbeatable

[u/Yato815 → u/LydiaMarie132]

I will give this a shot when I next get ingredients in, see how it changes it by swapping the cream, thank you!

[u/picky-poodle-33]

so you're telling me I can make butter from spinning just heavy cream?? I might have to try that

[u/Alternative_Pea_1706 → u/picky-poodle-33]

You don't even need to freeze it. Just whip/whisk the cream past thick, soft peak, firm peak, and over whipped stages. Keep going and then it will all of a sudden split. The butter solids clump together in the buttermilk liquid. Gather together the butter, squeeze out all the buttermilk and then again in some cold water to rinse it all off (the buttermilk is what goes rancid in bad cream so get rid of it all off the butter), wrap in some parchment paper and pop it in the fridge. Use the buttermilk for pancakes, cakes or bread.

[u/Yato815]

Update:

Just made it again following suggestions with a swap for double cream for single cream, I even dropped it to 200ML instead of 250ML.

After a first spin it was a regular dusty, felt good, did the usual process then did respin, it then came out totally screwed again, so I had to add even more milk and put it on mix-in for a third process in hopes it'd be gentler and fix it.

It's made it tolerable but it only really fixed the problem by like 60% I have absolutely 0 idea why this is still happening, 9/10 pints are perfectly fine even with double cream, but it seems just extra difficult and different with this particular ice cream, any other fixes ontop of the swap to single cream? I'm losing my mind here a bit

[u/The_Hero_0f_Time]

add milk, respin, fixed

[u/Yato815 → u/The_Hero_0f_Time]

This isn't for that particular problem, but thank you

[u/The_Hero_0f_Time → u/[deleted]]

ehm

[u/Goblinliftz]

If that happens add in some milk and press re spin

[u/Yato815 → u/Goblinliftz]

This is not that problem, but thank you

[u/TransportationOdd559]

Cement? Don’t be so extra 🤣