Why It Happens
Re-spin is a second processing pass to smooth grainy or powdery results. Used correctly it saves 90% of imperfect batches. Used incorrectly (too many passes, refrozen containers, no added liquid) it overheats the base and ruins texture.
How to Fix It
- Assess: is the result powdery/crumbly (needs re-spin) or just soft (needs 10 min in freezer)?
- Add 1-2 tbsp of cold milk or cream through the center hole.
- Run LITE ICE CREAM (Dolci) or press RE-SPIN (Ninja Creami).
- Maximum 2 re-spins total: beyond that the friction heat melts and separates the base.
How to Prevent It
- A correctly balanced base (ICED Method PAC 230-270) rarely needs re-spinning.
- Always freeze 24h flat: half the re-spins are caused by short freezing.
- Never re-spin a refrozen processed container (Tefal manual IT p.38-39, FR p.20-21).
Frequently Asked Questions
How many times can I re-spin?
Maximum 2 times. Each pass adds friction heat; beyond 2 the base warms, melts and separates. If 2 re-spins do not fix it, the recipe balance is wrong.
Do I always add liquid before a re-spin?
Yes, 1-2 tbsp of cold milk or cream. A dry re-spin just re-scrapes the same crystals; the liquid lubricates and binds the texture.
Can I re-spin after storing the ice cream in the freezer?
No — this is the most important rule. The Tefal / Moulinex Dolci manual explicitly forbids re-spinning refrozen processed ice cream. Its structure changed and it can strain the motor.