One of the problems with making ice cream at home can be that the churning machines designed for home use aren’t always the best engineered, which can lead to some of the custard not getting scraped up off the bottom or sides of the churner, which will cause it to freeze solid instead of being aerated. This can even be a problem with smaller compressor units used in restaurants.
One way to solve this is to about halfway through the churning cycle, however long that may be on your machine, gently scrape the sides down with a stiff too like a pallet knife. If you’re worried about scratching the sides, you can use a softer tool like a rubber spatula. You can incorporate the scrapings back into the ice cream, and there should be sufficient time left in the cycle to still get a lump free, smooth ice cream.
Another option is to simply wait until the end of the cycle and eat the solid custard right then and there. The one thing you don’t want to do is to incorporate this stuff into the finished aerated ice cream as there will be a noticeable texture difference and it will scoop differently.
