Why It Happens
A rock-hard block means the anti-freeze power (PAC) of your recipe is too low: not enough sugars, too much water, or your freezer runs colder than -20 C. The blade motor strains against concrete-hard ice and the thermal protection may stop it.
How to Fix It
- Leave the container 10-15 minutes at room temperature before processing.
- Check your freezer temperature: -18 C is ideal, colder than -22 C makes blocks too hard.
- Process with the standard program. If the motor strains, stop and wait 5 more minutes.
- After processing, if crumbly, run a re-spin with 1-2 tbsp of milk.
How to Prevent It
- Balance sugars at 16-22% of total weight — sugar is natural antifreeze (PAC).
- Add 10-20g of glucose syrup or dextrose: higher PAC without extra sweetness.
- Never freeze below the MAX line in a freezer colder than -22 C.
- ICED Method recipes are pre-balanced with correct PAC 230-270 for scraping-blade machines.
Frequently Asked Questions
Why is my ice cream rock hard in the Tefal Dolci?
The recipe lacks anti-freeze power (PAC). Commercial gelato uses balanced sugars (sucrose + dextrose + glucose) reaching PAC 230-270. Water-heavy homemade bases freeze into solid ice. The ICED Method recipe book pre-balances every recipe for scraping machines.
Can I microwave the container to soften it?
No — never microwave Tritan containers, and for the Sencor Gelatiera the manual explicitly forbids it. Leave at room temperature 10-15 minutes instead.
Does alcohol keep ice cream softer?
Yes, alcohol lowers freezing point, but maximum 12% by volume or the base will not freeze at all. Even 1-2 tbsp of liqueur noticeably softens the result.