Natural sugar usually behaves similar to granulated sugar. I don't know the machine you have but I never look at the recommended time and just check the consistency of the ice cream or sorbet. My machines (the Cuisinart and Sage) both stop when the ice cream or sorbet is done, so you likely just need to run it longer.
Natural sugar usually behaves similar to granulated sugar. I don't know the machine you have but I never look at the recommended time and just check the consistency of the ice cream or sorbet. My machines (the Cuisinart and Sage) both stop when the ice cream or sorbet is done, so you likely just need to run it longer.
Thank you for the info. I will try again with an ice cream recipe for comparison. It could also have been the temp of the container from the freezer. Maybe I need to place it further into the freezer, rather than near the front that isn’t as cold.
Natural sugar usually behaves similar to granulated sugar. I don't know the machine you have but I never look at the recommended time and just check the consistency of the ice cream or sorbet. My machines (the Cuisinart and Sage) both stop when the ice cream or sorbet is done, so you likely just need to run it longer.
Thank you for the info. I will try again with an ice cream recipe for comparison. It could also have been the temp of the container from the freezer. Maybe I need to place it further into the freezer, rather than near the front that isn’t as cold.