-
 Experts suggest, for ice cream
recipes that require pre - cooking, making the mixture a day in
advance. This allows the mixture to cool completely and increase
volume. They strongly recommend pre-chilling any ice cream
mixture for generating best results.
- It is best when ice cream
mixtures that do not require cooking that you use an electric
mixer. This allows the mixture to increase volume.
- Often the main ingredients in
ice cream are cream, sugar, eggs and milk. You can substitute
these ingredients with similar ingredients depending upon your
preference. For example, you can use any type of cream; however,
there may be differences in flavor and texture. The richer the
cream that you use, the richer the results. Heavy cream is
richest with about 36% fat. Whipping cream, coffee or light
cream and half & half contain 30%, 18% and 10% fat
respectively. Milk can also act as a cream substitute, but bear
in mind that the ice cream's texture and taste may change
dramatically. You might also consider using a combination of
creams and milk.
- You can substitute artificial
sweeteners for regular sugar. You want to add to mixtures that
are at most room temperature. If you dissolve sugar by heat in a
recipe, omit this process. Instead, mix sweetener in thoroughly
until dissolved.
- 1 packet of sweetener = 2
tsp. sugar
- 6 packets = 1/4 cup
- 8 packets = 1/3 cup
- 12 packets = 112 cup.
- If a recipe calls for alcohol,
add this last to the ice cream maker, only minutes before
complete freezing. Otherwise, alcohol may impede the freezing
process. Ice cream mixtures can stay fresh for days in the
refrigerator; however, you should carefully mix or shake it
before freezing it to make ice cream.
- The ripeness and sweetness of
fruit or juice has a large impact on the taste of sorbets. You
can compensate tart fruit with sugar or omit sugar if fruit is
extremely ripe. Be aware that once frozen the ice cream will
taste less sweet than the mixture.
- For long-term storage of
homemade ice cream in the freezer, you should use airtight
containers.
- The freezing procedure for each
type of ice cream maker differs so always read the owner's
manual and freeze according to the manufacturer's directions.
- Ice cream expands as it freezes
so do not overfill the container. Fill the container to no more
than two-thirds or three-fourths of its capacity. (Check the
manufacturer's directions.)
- Ice cream needs to sit for an
hour or two in the freezer after making. This is called “ripening”
and allows flavors to develop and blend.
- Because homemade ice cream has
no stabilizers or emulsifiers and less air than commercial ice
creams, it will not keep as well and will freeze to a harder
state. You may need to allow it to soften slightly before you
can serve.
- Store ice cream in the coldest
part of your freezer. Melting and freezing causes ice crystals
to form. To help prevent the formation of ice crystals, press
plastic wrap or wax paper on ice cream surface before replacing
lid.
- Avoid prolonged exposure to air
by covering the ice cream tightly and returning it to the
freezer immediately after serving. Do not store ice cream next
to any uncovered food in your freezer. Flavors could be
transferred to the ice cream.
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