My electric icecream maker has an inner chamber that you put in the freezer when not in use. I make icecream often and starting with cold ingredients I usually only have to have my machine running for 20 minutes. It is than thick and I put it into a plastic container with a lid and put it in my deep freeze for a couple of hours. I also have an old type hand crank one that uses ice and salt. It is fun but very tiring and takes a very long time to get the icecream hard enough to eat. Good luck and good eating.
It also depends on the temperature your liquid starts at, and how much ice and salt you use. The quicker you freeze it the grainier it will be, whereas a little longer will result in a creamier texture. But it shouldn't take any longer than 45 minutes max. I'd also say around 30 minutes is good.
It depends on the machine. Our takes approximately 30 minutes to turn the custard into ice cream.
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