1. The ratio of ice cream powder to water is wrong. Add too much water. Please control it strictly according to the ratio. 2. The slurry is not stirred evenly and requires sufficient stirring time. 3. After cleaning the ice cream machine, the water in the cylinder was not drained cleanly. 4. The standing time is not enough. The evenly stirred slurry needs to stand for more than 15 minutes (a longer standing time is better, and it can be stirred multiple times during this period). This process is called aging. You will find that the ice cream liquid becomes very thick after aging. This will make the ice cream cake produced more delicate and have better puffing effect. 5. The quality of the ice cream machine or ice cream powder used is poor, resulting in a low expansion rate of the ice cream and a lot of ice residue. 6. The most common phenomenon is that the ice cream just produced in the morning tastes particularly smooth. During a certain period of time, such as 1-2 hours without any sales, the ice cream tastes a little gritty. Feel. The main reason for this phenomenon is that the ice cream has not been sold in the ice cream machine for a long time. The ice cream in the ice cream machine's refrigeration cylinder has gone through a process of repeated melting-freezing-melting-freezing, causing the water in the ice cream material to precipitate and crystallize, so it The above phenomenon will occur,