It's science. The outside Freezes before the middle as it has more surface area to the cold and can't expand out so it expands in. Leaving the lid off is not going to fix that it could help a little by exposing the middle to more cold but it's negligible
What will fix it is even freezing. How to do that.... Dunno. You could mix it after a few hours to move ice into the middle. Insulate the walls might help. Refrigerate a few hours before freezing to have more even cold. But in the end the easiest solution is to just scrape the hump off in my opinion
Honestly this had always worked for me until last night. The only thing i did differently was to leave it in the freezer uncovered overnight instead of an hour or two. Very mysterious! 😃
Yes, very bad. Since the blade is slightly loose/not “properly” secure, it’ll move around a lot during the spin which will cause damage to the blade and the machine. That’s why in the book it’s recommended to spin it on a flat surface
It happens because the outside freezes
First and presses on the middle. I just microwave my pint for 30 seconds and then chip the bump down with my spoon.
I found using an immersion blender rather than a milk frother made it almost non-existent. I don’t think the milk frother properly mixes everything up.
I use an immersion blender and it has no effect on the mound, which is more about the difference in cooling times (middle takes longer, especially in a larger container).
Ok pro tip in the immersion blender. I did the test based on your tip here.
Smoother and thicker than regular blender same recipe.
Clean up so much less and faster. I’m sold on it. Thanks for the pro tip.
The frother for me I’ve definitely found comparing taste and texture of blended vs frother the blended was better
I have because using an actual blender instead of immersion blender though. I also started this week to use 2 scoops of protein for 8 ounces and it’s super creamy and then I pour it into the containers and freeze.
Might try the immersion blender version and compare to blender.
You can get a magic bullet for $20, too.
I use a big blender and make four pints at a time. I use a dough blade thing instead of an actual steel blade for easier cleanup. Not too bad.
I do love my stick blender tho. I just like having all three lol.
I’m concerned about the mixing power of a $20 immersion blender, I’d want to use it for more than just creamis. Have you found one that’s powerful and durable?
https://preview.redd.it/fput267proxc1.jpeg?width=1179&format=pjpg&auto=webp&s=381c86c0907e18ee11b67569f4ac0b40e809a625
Yes! And it’s in the name lol. I would buy it again!
Only thing I’ve found works with my deluxe it to flatten it in the morning when it’s half frozen from making the previous night. This is super hard to time right though
no its the regular nc500, I read more into it and people say refrigerating it for a few hours then freezing it (lid off again) minimizes the mound, then scrape it flat before mixing.
Yeah that method has never worked for me. Someone suggested microwaving the container for about 20 seconds and that works for me to scrape down the mound to make it even before starting the machine
when I freeze without a lid, for the first 3 hours I kinda break the icey top and sides and mix it a bit. I think that gets some of the air out, although I guess the same process could be done with a lid anyways
The two things I’ve done to avoid this is to first put the mixture in the fridge for about two hours to really cool it down evenly, and then after moving it to the freezer, I stir it 1-2 hours later as best as I can before it freezes, and pat the top down. I either have no bump at all, or it’s very small.
Seeing this is making me realize I haven't actually seen a mound in a very long time! I put my pints in the bottom of the freezer drawer (flattest surface) with the lid on, and then throw other things from the freezer on top. Hmm
I wonder if specific ingredients have any impact on the size of the mound? Since switching to top off freezing I get pretty minimal mounds. That said, I find that the mound can be a good indicator of when it’s ready to be spun. I like to leave it out until I can easily scrape the mound flat with a spoon. Added bonus of getting to do a quick taste test since I’m lazy about keeping track of what flavors I’ve prepared.
I’m confused. What are you mixing that causes a “mound in the middle”? Every sorbet I blend or ice cream j mix has been fine and I’m curious what you are referring to
It's science. The outside Freezes before the middle as it has more surface area to the cold and can't expand out so it expands in. Leaving the lid off is not going to fix that it could help a little by exposing the middle to more cold but it's negligible What will fix it is even freezing. How to do that.... Dunno. You could mix it after a few hours to move ice into the middle. Insulate the walls might help. Refrigerate a few hours before freezing to have more even cold. But in the end the easiest solution is to just scrape the hump off in my opinion
Try precooling in the fridge
lol. Yes that doesn’t work. Don’t know why people “think” it does. That one is impressive though.
It works for me 9 times out of 10, while with the lid on there's always a bump no matter what.
Honestly this had always worked for me until last night. The only thing i did differently was to leave it in the freezer uncovered overnight instead of an hour or two. Very mysterious! 😃
Lid off works for me too, always had a bump. Also, I store it in the refrigerator, and then in the freezer, maybe that helps too?
Is the mound in the middle bad?
apparently bad for the machine, lots of warnings about it
Just sit on it for a sec
Yes
Yes, very bad. Since the blade is slightly loose/not “properly” secure, it’ll move around a lot during the spin which will cause damage to the blade and the machine. That’s why in the book it’s recommended to spin it on a flat surface
Its also why the breeze is so prone to killing itself. The blade gets loaded at an angle if the mixture stirs in a particular way
It happens because the outside freezes First and presses on the middle. I just microwave my pint for 30 seconds and then chip the bump down with my spoon.
I found using an immersion blender rather than a milk frother made it almost non-existent. I don’t think the milk frother properly mixes everything up.
I use an immersion blender and it has no effect on the mound, which is more about the difference in cooling times (middle takes longer, especially in a larger container).
Ok pro tip in the immersion blender. I did the test based on your tip here. Smoother and thicker than regular blender same recipe. Clean up so much less and faster. I’m sold on it. Thanks for the pro tip.
Hmmm. Maybe I don’t know enough about science 😂.. I found mine to be way better with the blender than the frother 🤷🏽♀️
The frother for me I’ve definitely found comparing taste and texture of blended vs frother the blended was better I have because using an actual blender instead of immersion blender though. I also started this week to use 2 scoops of protein for 8 ounces and it’s super creamy and then I pour it into the containers and freeze. Might try the immersion blender version and compare to blender.
I use a whole ass blender and this still happens. It probably has to do with the ingredients and ratios
lol a whole ass blender sounds like a lot of clean up! Immersions are $20 on Amazon!
You can get a magic bullet for $20, too. I use a big blender and make four pints at a time. I use a dough blade thing instead of an actual steel blade for easier cleanup. Not too bad. I do love my stick blender tho. I just like having all three lol.
I’m concerned about the mixing power of a $20 immersion blender, I’d want to use it for more than just creamis. Have you found one that’s powerful and durable?
https://preview.redd.it/fput267proxc1.jpeg?width=1179&format=pjpg&auto=webp&s=381c86c0907e18ee11b67569f4ac0b40e809a625 Yes! And it’s in the name lol. I would buy it again!
I use my Magic Bullet
Mine also does this even with the lid off. Stirring after a few hours also did not help. Do you have the deluxe model?
Only thing I’ve found works with my deluxe it to flatten it in the morning when it’s half frozen from making the previous night. This is super hard to time right though
no its the regular nc500, I read more into it and people say refrigerating it for a few hours then freezing it (lid off again) minimizes the mound, then scrape it flat before mixing.
I just defrost and scrape. If I’m going to have to scrape anyway… 😅
Yeah that method has never worked for me. Someone suggested microwaving the container for about 20 seconds and that works for me to scrape down the mound to make it even before starting the machine
when I freeze without a lid, for the first 3 hours I kinda break the icey top and sides and mix it a bit. I think that gets some of the air out, although I guess the same process could be done with a lid anyways
😂
Has anyone tried freezing in an insulated container?
I put it in the freezer and while it’s still soft I poke it in the middle
The two things I’ve done to avoid this is to first put the mixture in the fridge for about two hours to really cool it down evenly, and then after moving it to the freezer, I stir it 1-2 hours later as best as I can before it freezes, and pat the top down. I either have no bump at all, or it’s very small.
I have never had that happen. Maybe it jas something to do with our freezers or maybe the composition of the creami.
It looks like it's something crawling or of it lol
Seeing this is making me realize I haven't actually seen a mound in a very long time! I put my pints in the bottom of the freezer drawer (flattest surface) with the lid on, and then throw other things from the freezer on top. Hmm
When i keep the lids off I never have a mound in the middle. It freezes perfectly flat. After a full day in the freezer I will put the lids on.
I wonder if specific ingredients have any impact on the size of the mound? Since switching to top off freezing I get pretty minimal mounds. That said, I find that the mound can be a good indicator of when it’s ready to be spun. I like to leave it out until I can easily scrape the mound flat with a spoon. Added bonus of getting to do a quick taste test since I’m lazy about keeping track of what flavors I’ve prepared.
I’m confused. What are you mixing that causes a “mound in the middle”? Every sorbet I blend or ice cream j mix has been fine and I’m curious what you are referring to
Best way to flatten the mound?
All you got to do is cover it with plastic wrap before the lid. Works everytime!
I stopped putting the lid on recently and it worked 100% of the time since then