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I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen to a thin film of ice. So it is obviously still pretty cold. I am hoping to finish the second batch tonight (at the time of writing it is 7 pm here in Sweden). Is a couple of hours in the freezer enough, or do I need to wait until tomorrow morning?

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Try it. The worst that can happen is you have to melt and re-freeze the next morning. –  Computerish Dec 30 '10 at 18:32
    
Salt and ice rules here (at least in the "not mechanically refrigerated and under $100" class.) Second batch is easy-peasy, no waiting. –  Ecnerwal Jul 1 at 2:34

2 Answers 2

up vote 4 down vote accepted

This really depends on your freezer and your icecream bowl. Usually the instructions will have a suggested freeze time on them...In my experience, however, it's usually 6-8 hours at a minimum.

If you need to make multiple batches, it is ABSOLUTELY worth your money to get another bowl.

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The goal is to get the whole bowl down to the coldest temperature possible...even though the bowl is at -1 C (it will freeze water) it would be ineffective to freeze more ice cream. 2 bowls is the only reliable way to do two batches, although pre-chilling the ice cream mix in the freezer to near freezing will help. –  Doug Johnson-Cookloose Dec 30 '10 at 20:12
    
@doug: On labor day I saw people try and do two batches, freezing the bowl for 6 hours in between, and the second batch never froze up, not even close. So I agree completely. –  Satanicpuppy Dec 30 '10 at 20:27
    
Ok, I guess it will have to wait until tomorrow. Thanks! –  Henrik Söderlund Dec 30 '10 at 22:18
    
It also depends on the ambient temperature and how well-chilled your ice cream is before freezing. You can get away with a lot more if your place is cool and you chill the custard in the freezer to the point of almost starting to freeze. –  Jefromi 22 hours ago

I only had mine in the freezer for 2-4 hours and it worked really well.

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