5
H
ELPFUL
H
INTS
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Homemade ice cream recipes use only fresh ingredients; therefore, they do not
have the same consistency as store-bought ice creams which use gums and
preservatives to make them firmer. If you prefer a firmer consistency, place the
frozen ice cream in an airtight container and store it in the freezer for one or
more hours until the desired consistency is achieved. Homemade ice cream
generally has the consistency of a thick milkshake.
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For recipes that require pre-cooking, prepare the ice cream base mixture a day
ahead and store overnight in the refrigerator. This will allow it to completely cool
and increases the volume of ice cream produced.
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Ice cream base mixtures may be stored in the refrigerator up to 3 days prior to
making ice cream. Be sure to mix well before adding the mixture to the freezing
canister.
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The most common ingredients in ice cream are cream, sugar, eggs, and milk.
For the richest flavor and creamiest texture, use a cream containing the highest
percentage of fat. Heavy cream has the highest fat content (approximately
36%), Whipping Cream (30%), Coffee/Light Cream (18%), and Half & Half
(10%). Substitutions of milk products (both cream and milk) may be used to
reduce the fat content. However, this may change the taste, consistency, and
texture of the ice cream. When substituting ingredients, be sure the total liquid
measurement remains the same as the original recipe.
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Homemade ice cream will taste less sweet than the ice cream base mixture. If
your ice cream is not sweet enough, you can adjust the amount of sugar used,
keeping in mind that the sweetness will be lessened during the freezing
process.
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Artificial sweeteners may be used to replace sugar in a recipe. Add only to a
cooled ice cream base mixture as heat affects the sweetness.
•
For recipes containing alcohol, manually add the alcohol after the completion of
the freezing cycle. Alcohol can adversely affect the freezing process if added
too early. Do not attempt to restart the motor to mix after adding alcohol.
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The ice cream base mixture must be liquid before freezing. Do not use stiff or
frozen ingredients such as whipped cream or frozen liquids or juices.
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Ice cream should be stored in airtight containers in the freezer. Do NOT store in
the freezing canister.
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If you would like to make your ice cream harden more, when churning is
finished, remove the mixing paddle and place the lid on the canister. Place in
the freezer for about half an hour to harden. Do not leave the canister in the
freezer for longer than half an hour.
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Or, leave the canister in the plastic bucket, remove the mixing paddle.
Add more ice to the ice/salt mixture. Cover with a towel and let it sit until
the ice cream is firm.
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Possible reasons for the ice cream mixture not freezing properly:
•
The mixture was too warm. Ingredients, freezing canister, lid, and paddle
should be chilled prior to mixing and should be kept refrigerated until
ready to freeze in the ice cream maker.
•
The proportion of ingredients was incorrect. Check your recipe carefully
and if substitutions were made, be sure the total liquid ingredients are
equal to the original recipe.
