I got a Beautiful Ice Cream Maker for Christmas. I know it’s nowhere near top of the line & my expectations are adjusted to such. I just love that my mom got it for me because she knew how much of my paycheck goes towards ice cream each week😂 I was impatient & made some with the quicker recipe of 2 cups half and half, 1 cup whole milk, 3/4 cup sugar, & vanilla. I used half and half because I was worried about the ‘greasy’ texture I saw others complain about when using heavy cream. While it’s delicious, it’s more like a snow cream texture than ice cream. Next go round I believe I’ll attempt a cooked custard ice cream recipe even if it takes longer to prepare & make. Especially since it took about as long as it would have if I’d went that route as I churned the mix for 2 cycles of 35mins each & it was just starting to thicken & freeze so I put the mix in the freezer and put the drum back in the freezer for about 2-3hrs & then rechurned it & then it was ready in about 15mins.
Anyone have any go to recipes they don’t mind sharing? Any tips or tricks that you’ve learned in your ice cream making journey?
by Unusual_Beautiful343
4 Comments
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It’s never going to be ice cream texture in the bowl. You need to churn it into its the consistency of soft serve and then transfer to your container. I could be wrong but freezing your mix and then churning it may have affected the texture. I’m no expert though
Do not use half and half + whole milk. The resulting base is way to low in fat, probably somewhere around 7%.
Get a digital scale and measure in grams.
Here is a simple Philadelphia style vanilla recipe i have created and tweaked to my liking.
Whole milk= 413 grams,
Heavy cream = 375 g,
Sugar = 85 g,
Light corn syrup = 105g,
Non fat milk powder = 57g,
Salt = 2.5g,
Vanilla extract = 19g (I use blue cattle Mexican vanilla).Total volume before churning = 1 quart.
You can omit the vanilla and use this as a base for many flavors.
I dont heat this base, ive done it both heated and non heated and the texture differences are minimal.
Also, the addition of stabilizers and emulsifiers will improve the texture, but are not necessary
Use scoopulator ice cream calculator. It has made me come up with my own recipes so much easier now. Truly a godsend