Home Made Ice Cream Hints

Ice Cream is one of the best frozen desserts. You can actually make it and eat it year round, although it is most popular in the summer. Here are some hints to help you make the best ice cream possible!

When you are making ice cream at home, be sure to read and be familiar with the directions for your ice cream freezer.

The faster that you freeze the ice cream mixture the smoother the texture of the finished ice cream.

Make up mix in’s for churn-frozen ice creams the day before you freeze. Freeze the mix in’s to increase yield and produce a smoother texture in your finished product.

Remember that your ice cream will expand as it freezes in your ice cream maker. As a rule. Do not fill your ice cream container no more than two-thirds full to permit room for expansion as it is mixed and frozen in your machine.

Grab a couple of bags of crushed ice for your crank machines. You will also want to have on hand about 1 cup of coarse rock salt for each bag of ice. Make sure that ice is crushed well and place around your canister first, then attach the top of the machine. Add your salt and allow to stand for about 3 minutes before you start your ice cream freezer. (this is only for machines that require ice, self contained ice cream machines do not need ice, salt or a waiting period)

If you have a hand-crank machines, try to start your timing at 40 turns per minute until you feel the mixture begin to resist as it thickens. Once it becomes fairly difficult to turn, speed up your turning for about 5 or 6 minutes. Once the ice cream is fairly firm, but before you add more ice and salt, add any chopped fruit. Repack the salt ice and finish with about 80 turns per minute.

If you are making an ice, try not to use more than 1 part sugar to 4 parts liquid. If you use too much sugar your ice will not freeze properly.