Do you refrigerate a pie made with a sour cream topping

From the Internet:
"Answer: You can freeze it if you plan to use it in cooking or baking, but it is not recommended if you plan to use it as a dip or on your baked potato. Sour cream separates when frozen and takes on the consistency of cottage cheese. It's fine to use, but won't have the texture you would expect"

freeze sour cream Google Search

Anthony

1

Place the mixer bowl in the freezer. The amount of time required depends on the temperature of your freezer, but you should expect to leave it in the freezer for about one day prior to use. To check if the bowl is frozen, shake it gently. If you don't hear any liquid sloshing around inside, it's ready to use.

2

Place the mixer bowl onto the motor base when you're ready to make ice cream. Insert the mixing paddle into the bowl and place the cover over the bowl.

3

Turn on the ice cream maker and pour the ice cream mixture into the hole at the center of the appliance until it reaches the fill line. Do not exceed the fill line, as the ice cream will increase in volume as it freezes. Use the low setting if you want a firm ice cream and the High setting if you want a softer consistency. Do not add nuts, candy or chocolate chips at this stage as they can become hung up in the mixing paddle and stop the machine.

4

Cover the center hole with the cap and allow the ice cream maker to run for 30 to 45 minutes.

5

Add mix-in ingredients such as nuts and candies two minutes before shutting down the machine.

6

Turn off and unplug the machine prior to removing the ice cream from the bowl. GE recommends using plastic or rubber utensils to avoid scratching the inside of the mixer bowl.

Read more: GE Ice Cream Maker Instructions ' eHow.co.uk http://www.ehow.co.uk/how_7784888_ge-ice-cream-maker-instructions.html#ixzz1ahXwP2GR

Freeze the the container for at least 48 hours before using it. You can use whatever ice cream recipe you like in the unit. Basic vanilla - 3 cups whole milk - 1 teas vanilla - 1 cup heavy whipping cream - 1/2 cup sugar. Mix everything together in a pitcher and make sure the sugar is disolved. Taste it and make sure it is sweet enough for you. If not, add more sugar. If you use 2% your ice cream will not be very thick and it will take longer to set up and freeze.

Put the container in the ice cream maker. Turn it on (insert the plastic mixing blade if it has one) Pour the mixture into the ice cream maker if it has an open space to add mix through the top. If not - put the mix in before turning it on (my model is a little different than yours - sorry!)

when the ice cream is thick enough for you - then its done. It usually takes approx 15 - 20 for soft serve/milk shake consistency - and 30 - 45 for stiffer - ice cream. The ice cream does not get hard - at best its soft serve quality. There are other recipes that you cook which I hear will set up harder but I have not tried any yet.

You can make chocolate by using the same recipe above - and adding any liquid chocolate - or fudge. If you add strawberry preserves - it makes strawberry ice cream. sugar free drink mix added to the vanilla recipe above makes great flavors (crystal light drink power mixes ect)

Good luck!

See the BOLD section below..

You need a good simple recipe. So here is one.
(This is an unpasteurized recipe unless you boil the blended strawberries, wash the berries very well if you don't)

1 lb fresh strawberries (ripe is better)
3/4 cup sugar (most folks double this but i prefer the taste of strawberry)
3/4 cup whipping creme
2 1/4 cups milk (2%)
1 tsp lemon juice

Liquefy the strawberries in your blender. (Boil now if pasteurizing) and add the rest of the ingredients and blend.
You now have enough Ice cream mix for two partial batches. Divide mix in two equal portions. You should have enough to fill machines bucket 1/2 - 2/3 full.
IMPORTANT
Do NOT have more or less in the bucket as the machine screws up with more or less of any mix.
Insert Paddle and put noisy grey power arm on top.
Add a 2 inch thick hardcover novel on top of arm above bucket.
Add a heavy Soup can on top of this book (I recommend Habitant French Canadian Pea Soup 28 fl oz size).

Set timer to 40 minutes.
Leave room as it is a noisy little beast machine.

Come back and check just before it is done. If still too liquid add 5 minutes to timer.

Empty into bowl and add 2nd half of mix to bucket.
Clean the dimple on bottom of mixer paddle before putting back in bucket. This batch should take 5 minutes less as compressor is already cold.

Have fun.

The book and Soup can are essential to keep the silly beasts power arm from lifting up too early.

According to White Mountain, this happens because the ice brine gets too cold. The procedure they recommend is as follows:
After you put your cream can in the tub and attach your crank or motor, fill the tub with ice and run for two minutes to cool the cream can. Then, put two cups of rock salt on top of the ice and let it continue to crank. After the ice level has dropped 2-3 inches, put more ice on top and another two cups of rock salt and let it continue to crank until the ice cream is done.

http://www.cuisinart.com/products/ice_cream/ice-45.html

Click on "Download Manual"

You need a good simple recipe. So here is one.
(This is an unpasteurized recipe unless you boil the blended strawberries, wash the berries very well if you don't)

1 lb fresh strawberries (ripe is better)
3/4 cup sugar (most folks double this but i prefer the taste of strawberry)
3/4 cup whipping creme
2 1/4 cups milk (2%)
1 tsp lemon juice

Liquefy the strawberries in your blender. (Boil now if pasteurizing) and add the rest of the ingredients and blend.
You now have enough Ice cream mix for two partial batches. Divide mix in two equal portions. You should have enough to fill machines bucket 1/2 - 2/3 full.
IMPORTANT
Do NOT have more or less in the bucket as the machine screws up with more or less of any mix.
Insert Paddle and put noisy grey power arm on top.
Add a 2 inch thick hardcover novel on top of arm above bucket.
Add a heavy Soup can on top of this book (I recommend Habitant French Canadian Pea Soup 28 fl oz size).

Set timer to 40 minutes.
Leave room as it is a noisy little beast machine.

Come back and check just before it is done. If still too liquid add 5 minutes to timer.

Empty into bowl and add 2nd half of mix to bucket.
Clean the dimple on bottom of mixer paddle before putting back in bucket. This batch should take 5 minutes less as compressor is already cold.

Have fun.

The book and Soup can are essential to keep the silly beasts power arm from lifting up too early.

Do you need instructions for the mix or do you want instruction for how to freeze the mix?

Receipts should be easy.

As far as freezing, you need ice and salt. Probably one bag of ice and 5 lbs of salt.

Place the canister in the contailer. Crush some ice up ... pack it around the base about 2 inches deep. Put in a layer of salt. Repeat this until you are full --- Ice - salt - ice - salt etc. When you get to the top, stop plug in or start cranking. When the motor stalls or when your arm falls off, stop. Have your younger assistant put a towel over the top. Make sure the drain is open. Let the mix 'cure'. Go recover. Come back in 20 - 30 minutes and enjoy your ice cream.

I hope you find this to be of value. Enjoy your Ice Crean!

A

It depends upon which techniques you are using to make an ice cream.
If you are using a maker to make an ice cream then it will take hardly 30 to 45 minutes, not more then that.
For making a delicious ice cream right amount of ingredients should be added and should be mixed in a proper way, if it is not mixed in an appropriate manner then possibly you will not get the real taste that exactly you want.

Not long at all, maybe 20 minutes.