Make Delicious Homemade Ice Cream With These Tips!
Making homemade ice cream may be intimidating to make. Truth is, you don't need an ice cream maker at all! There are, however, a few things to keep in mind so that it's an easy road to a frozen treat that you can customize to your fave ice cream flavor.
Here are our top tips when it comes to making homemade ice cream:
1 Keep everything cold-including the whisk.
Help the ice cream mixture by keeping all your ingredients and even your equipment cold by putting them in the refrigerator before even starting to make your ice cream mixture. You'll also want to cool everything that's been cooked so it won't melt the other ingredients.
Even better, place the container you'll use for the ice cream in the freezer while you make the ice cream mixture. This way, once you're ready to pour in the ice cream mixture, it doesn't get a chance to melt as you transfer from bowl to container.
2 Use an aluminum or metal container - and freeze it.
For best results, use a metal container. Baking pans actually make fantastic ice cream containers because it's made of metal. This is because metal is a great conductor of heat as well as cold. The result is ice cream that chills and freezes better than if you use a glass or even plastic or silicone container, none of which are made with materials that can conduct the cold better than metal.
2 Add cream, not milk.
There's a reason why it's called "ice cream". It should be a creamy and rich dessert that melts in your mouth and to achieve this, you're going to need to use cream. All-purpose cream, while not as rich and thick as heavy cream, will work better than using milk. Milk has a higher percentage of water than cream, and in ice cream, water means ice crystals.
However, if you need to use milk, use evaporated milk since this has been reduced and thus, has less water than fresh milk.
4 Keep an eye out for soft peaks in your whipping cream.
Just like egg whites, there are stages to whipping cream and it can become a disastrous mess in a matter of seconds if you're not careful. This is where keeping an eye on your cream as it whips becomes mandatory. Checking the state of the cream every few minutes until it starts to stiffen slightly is a good habit to develop because the difference between soft peaks and stiff peaks can be a matter of a minute while stiff peaks to buttermilk and butter is another minute or two.
5 Add the mix-ins last.
If you're thinking of adding chocolate chips, chopped nuts, ripples, or even cookie dough balls, you'll want to wait until the ice cream is ready to be frozen before adding it in. This makes sure that the ingredients are more evenly distributed and that it doesn't just all drop to the bottom of the ice cream as you continue to mix the batter and the whipped cream.
Most important of all to remember, these ingredients should all be cold or at the least, cool, so it doesn't melt the ice cream as it's mixed in and form icy pockets.
6 Press parchment paper down on top.
When you've placed the ice cream mixture in the container and you're ready to freeze it, you'll need parchment paper. The last thing you should do before placing it in the freezer is to prevent freezer burn or surface ice crystals from forming on top of your meticulously made ice cream. To do this, cut out a piece of parchment paper (wax paper will work, too) and press it against the ice cream's surface.
Now you're ready to put the ice cream in the freezer. You'll have to wait at least 6 hours or overnight for the ice cream to completely set before digging in. Once you do, one taste and you know that the effort was all worth it. Creamy, rich, and with all the ingredients that you like is the way ice cream should be enjoyed.