•
Once your ice cream mixture is prepared, make sure it is well chilled
before transferring to the ice cream maker.
•
If you prefer a firmer texture of ice cream, then at the end of the
freezing cycle in the machine, transfer the mixture to a clean, plastic,
container, seal it and place in the freezer for 2-3 hours.
•
Homemade ice cream is always best eaten fresh, served straight from
the ice cream maker. If you want to store any surplus ice cream,
transfer it to a clean, sealed, plastic container and place in the freezer.
However, it should be eaten within a week.
•
To serve any homemade ice cream that has been stored in the
freezer, first let is stand at room temperature for about 10 minutes
before serving. The texture should then be more easily ‘scoopable’.
For more ideas on homemade ice cream visit
http://www.ice-cream-recipes.com
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