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Ice Cream and Other Frozen Treats - Tips

  1. Ice Cream and Frozen Dessert Recipes from AlansKitchen.comExperts 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. For long-term storage of homemade ice cream in the freezer, you should use airtight containers.

  8. 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.

  9. 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.)

  10. 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.

  11. 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.

  12. 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.

  13. 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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