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I think I did something wrong, but I don’t know what. I made the custard with 2c sugar, rather than simple syrup and put it in an electric ice cream maker. It was running for about four hours with no ice cream. Granted I wasn’t using rock salt,. but I was salting my ice. Any ideas?
The same thing happened to me (although, I did go ahead and make the syrup). I then made two adjustments: I poured the liquid ice cream back into a pitcher and chilled it overnight (while I re-chilled the bowl of my ice cream maker), then on the second attempt I made sure to only fill my ice machine a little over halfway. Success! It firmed up beautifully in just 20 minutes, and reached the consistency of store-bought ice cream after about two hours in the freezer. Also… 2 cups of sugar is too much. When you make the simple syrup, the 2 cups of sugar and one cup of water together make 2 cups of syrup. Since the recipe calls for one cup, you only want to use one cup of sugar when substituting.