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Tips for Making Better Homemade Ice Cream
Electric Ice Cream Maker Parts
Helping Make Your Homemade Ice Cream Even Better
Summer time is the time to try out your ice cream churn and see what kind of spectacular and creamy delights you can come up with. What better way to beat the heat than by enjoying a heaping helping of homemade ice cream. You can make a large amount and put some up in the freezer for later enjoyment. It is not difficult to make and does not take long either. It is well worth the effort, as homemade ice cream has a different taste and texture than the store bought kind.
I thought I would share some tips about making homemade ice cream that might help you to make your favorite ice cream recipes even better.
* If you make up the mixtures for churn-frozen ice cream the day before making it, it increases the amount yielded and also helps to make a smoother texture.
* Always pack the ice cream freezer about 1/3 high with crushed ice then start layering salt and ice around the ice cream container in the freezer. Pack 1 part salt to 4 parts ice ( ex: 1/2 cup salt to 2 cups ice). Fill the freezer 2/3 way full.
* If you use frozen fruit that has been presweetened, reduce the amount of additional white sugar you add to the ice cream mixture.
* Ice cream expands as it freezes. To allow for this expansion, fill the ice cream container only 2/3 full of ice cream mixture.
* If ice cream is going to be eaten immediately, freeze harder than if you are going to freeze it to eat later or if you are going to serve later that day. If you will eat it the same day, but the time will exceed 2 hours, be sure to repack the ice cream in the churn with 1 part salt to 4 parts ice to keep frozen.
* If you will be saving the ice cream for later consumption (not same day) be sure to save the ice cream in containers that measure the portion sizes you wish to use, as ice cream tends to lose texture, volume, and flavor when thawed and refrozen.
* If your ice cream becomes granular, then you have used too much salt in the freezing process and you know to reduce the amount used the next time. Granular ice cream can also be a result of over filling the ice cream container with mixture or from churning/freezing too quickly.
* Once the ice cream churn stops turning, remove the dasher carefully. Be cautious not to allow any salt or water to get into the ice cream chamber. Add the lid cork and keep ice cream covered. It can sit in the ice water or be repacked with ice and salt to keep it frozen until ready to eat.
* Also, do not store ice cream in the silver ice cream container you make it in. This prolongs the life of your ice cream maker.
* Do not pour salt water from ice cream maker on your plants or grass, as the high salt content in the water will burn your plants up.
Hope this helps you improve on your ice cream making skills. Most importantly, I hope this inspires you to give homemade ice cream making a go. It is simply delicious and a great family summer time activity and treat.