TIPS FOR GREAT ICE CREAM
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The body and texture of ice cream can be improved by aging the ingredients. Store the ice cream mix for 4 to 12 hours in your refrigerator prior to making the dessert. Cooling the mix will also shorten the freezing time and minimize ice crystal formation for a smoother texture.
When transferring ice cream to your freezer to harden, do it quickly – and place the container in the coldest spot available. Rapid chilling minimizes the formation of ice crystals and preserves the texture of the ice cream.
Any solid food added to the dessert maker – like fruit, nuts, cookies, or candy – will be reduced to small pieces within a few seconds by the action of the mixing blade. If you prefer larger pieces in your ice cream, fold them into the dessert after dispensing.
A little bit of salt in ice cream recipes enhances flavor and sweetness. Add about 1⁄8 teaspoon of salt to every 4 cups of mixture.
When using
(just below scalding) before adding them to the ingredient mix. This will make the ice cream substantially smoother. Be sure to cool and age the mix (see Tip 1) before making the dessert.
If ice cream made with powdered milk, evaporated milk, or condensed milk has a grainy or gritty texture, reduce the amount of these ingredients. All milk concentrates contain high levels of lactose (milk sugar), which has a tendency to form large ice crystals.
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