Why Is My Homemade Ice Cream Chalky. Why is my homemade ice cream Chalky. And its caused by large ice crystals forming in the mixture as it freezes.
However this will form a pasty layer around the remaining powder. As bakers add sugar to bread to keep it soft and moist ice cream makers alter consistency with sugar. This is probably the most common at-home ice cream conundrum.
I own the 50 Cuisinart ice cream maker and have probably used it 15 or so times now.
During ketosis a chemical called ketones is formed which releases a byproduct called acetone. Eventually I started cooking a proper ice cream base more or less a custard and that helped a lot. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time. This phenomenon is called ketosis.
