So you’ve decided you want to become an ice cream making connoisseur. Well, you’ve come to the right place. Not only do we sell an amazing soft serve ice cream maker, but we also know a thing or two about creating delicious treats. Once you get a handle on these tips, you will be well on your way to creating endless recipes that your friends and family will love.
Making ice cream at home can be quite a challenge. Sometimes it comes out too sweet, or the consistency might be a little...off. Should you cook the mixture first? Do you need to chill your ingredients? There are so many questions! Well, welcome to your first class in ice cream making!
Lesson 1: All About That Base
Every delicious scoop of ice cream starts with an amazing ice cream base - the mixture before it is frozen. Continuously stir the mixture as it is heating. This will prevent a thick layer of overcooked custard from forming at the bottom. Also, don’t let your mixture boil. Keep it at a nice simmer until you get all the ingredients mixed in. Strain your mixture afterward to maintain a smooth texture.
Lesson 2: Say No to Over-Churned Ice Cream
We have all heard the phrase “churning butter, ” and that’s exactly what you will be doing once you over-churn your ice cream. Creamy ice cream depends on a pretty high-fat content, not artery clogging high, but a good balance to get the right texture and flavor. As you churn the mixture, the fat content becomes solid. The more you churn, the more solid it becomes. You want ice cream, not butter, remember?
You should only churn your ice cream for 25 to 40 minutes (depending on the ingredients). Keep a close eye on the mixture once you’ve hit the 25-minute mark, to be sure that over-churning doesn’t happen. You want your ice cream to have a chance to thicken. It should be thick enough to scoop but not too soft that it will melt instantly. You can’t un-churn over-churned ice cream (say that five times fast), but you can stop it before it happens!
Lesson 3: Don’t Forget Your Stabilizer
You are probably wondering...what the heck is a stabilizer?! A stabilizer is what makes your ice cream perfect when used wisely. An ice cream stabilizer is an ingredient that emulsifies the ice cream base’s fat, sugar, water and/or protein. It prevents the ice cream from melting instantly or refreezing with ice crystals. Common ice cream stabilizers are:
- Corn syrup
- Guar gum
- Xanthan gum
Adding a stabilizer will also allow you to store your ice cream. It will remain creamy and delicious in the freezer!
Study these lessons well. It is the foundation of all ice cream recipes. Now go forth and experiment! Create a few recipes of your own. Don’t forget to comment below to tell us what wonderful creations you have made.