Learn How to Make Ice Cream
September 05, 2011, By Steve McFarlane 0 comments
Homemade ice cream is one of those things everyone should experience—and your kids will love you for it. If you've never made homemade ice cream before, you're missing out. Get yourself an ice cream machine (they cost less than $35 for a basic model). Fancier models also let you make sorbet, frozen yogurt and other fun stuff, so it's an easy purchase to justify.
Once you get one—or if you already use one, you'll discover getting the flavor and consistency of homemade ice cream is tricky unless you know what you're doing. Here are some tips for making a smooth, rich ice cream to remember.
- Keep Everything Cold. Always freeze the bowl of your ice cream maker in the freezer before you even attempt to make ice cream. Keep the bowl in your freezer until you're ready to start. You get the best results when your bowl and your ice cream base or batter is frozen. This may mean planning ahead, but it does make a difference in the final texture. Anything that touches or is used in the ice cream should be very cold or almost frozen. That’s one step on the way to making your frozen treat outstanding.
- Watch the Consistency. Most ice cream makers bemoan the consistency of their final product and wonder why it doesn’t resemble the high-end, store-bought versions. First, never add too much liquid to your recipe. A quart of ice cream will take up to ¼ cup of liquid; adding any more interferes with freezing and will lead to those dreaded ice crystals. Second, try to store ice cream in shallow flat containers to promote a better consistency. And finally, be sure to cover the surface of the ice cream with a layer of plastic wrap or wax paper before closing the container.
- Don't Overfill Your Ice Cream Maker. Don't be tempted to overfill your ice cream maker with batter. You want your ice cream to get the best possible churning action so that your mixture is creamy. A too-full ice cream maker won't allow for proper churning action.
- Add Flavors and Mix-Ins Separately. It's best to add extracts and flavors such as vanilla, honey and maple at the very beginning of the churning process. This will allow your flavors to be absorbed properly in your mixture and enhance the taste. Mix-ins such as nuts, fruits and chocolate chips should be left for the very last minute of churning because they are enhancers. Differentiate between your flavors and your mix-ins for best results.
- Watch the Eggs in Custard-Based Ice Cream. These are the ice cream recipes that use egg yolks as a base. An important cautionary note for this method is to never pour more than three or four tablespoons of hot cream into the egg yolks before whisking them back into the cream. You may create an accidental scrambled mixture if you pour in too much hot cream at once.
These homemade ice cream recipe tips should serve as a guide for you to churn out some fantastic ice cream with great consistency.
