My ice cream is taking too long to churn!
Ensure you have thoroughly chilled your ingredients wherever possible. For sugar syrups for sorbets, chill until really cold, the same goes for custard based ice creams. Any eggs you are using for sorbet recipes, make sure they are from the fridge. Colder ingredients will churn and freeze quicker and this will give you a smoother result.
Trackback from your site.