Freezer Pop: Pop the container for your ice cream maker in the freezer! Do not get caught you’re your ice cream ready to go and then realizing you never froze the container. The bowls of most ice cream makers take at least 24 hours to freeze. If you have room, just store the bowl of your ice cream maker in the freezer, wrapped tightly in a plastic bag. Then, you are ready when the craving hits.
Batter Up: The “batter” for your ice cream can never be too cold. Pour it into a quart-sized container and chill it in the fridge overnight.
Too much filling, not enough chilling. Don’t overfill your ice cream maker! Three-quarters full yields the best results. It might look a little empty, but, if you fill the bowl up to the top, the ice cream won’t aerate properly.
Hold Your Temper: When tempering egg yolks for custard-based ice creams, never pour more than 3 or 4 tablespoons of hot cream into the yolks before whisking them back into the cream. Go slowly.
Moderation is Key: As with drinking, when using alcohol as an ingredient in ice cream moderation is key. Anything more than 1/4 cup (in a recipe that yields 1 quart) interferes with the ice cream’s ability to freeze. So much chemistry happening here.
Added Bonus: For the best flavor, add extracts (maple, vanilla, almond, etc.) after the ice cream batter has cooled, but before churning.
Top it Off: Add toppings, such as chocolate chips, nuts, and candy pieces, in the last minute of churning. The ice cream should already be done. You just want to distribute the toppings evenly.
Be Italian: Shallow, flat containers are best for freezing and storing ice cream. While in America ice cream is usually sold in tall round containers, in Italy gelato is kept in low, rectangular ones, which promotes an even consistency. Salute!
Wrap it Up: To prevent ice crystals from forming, cover the surface with a layer of wax paper or plastic wrap before sealing the container.
A Week of Yummy: Homemade ice creams keep well for up to a week. After that, they begin to lose their flavor and creamy texture. Eat quickly—you can always make more!
Yesterday, we shared Homemade Arkansas Peach Ice Cream, tomorrow will be Roasted Banana and Toasted Walnut Ice Cream, and Friday we will be giving away an ICE CREAM MAKER, get ready to enter.
Do you have any homemade ice cream tips to share? Let us know by commenting below.
Enjoy! The Park Wife