Making Ice Cream

Making Ice Cream

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Making Ice Cream

The principle of making ice cream is the same as for sorbet: a solution containing a specific amount of sugar is frozen against the inside of a metal bowl. It is important that the amount of sugar is correct since it is the sugar density that determines the freezing capacity of the solution. Too much sugar and the ice cream solution will not freeze. Insufficient sugar and it will freeze solidly like ice. As the solution i.e. fine egg custard, freezes into tiny crystals against the metal bowl, they are stirred back into the unfrozen custard until it thickens gradually into a smooth cream.

When making ice cream at home, there are several facts that you should know.

Making ice cream with a light sugar syrup caused it to freezes into a hard ice; a syrup containing too much sugar does not freeze at all. Therefore, it is important to use the correct amount of sugar so that an ice cream will freeze into a soft consistency.

Alcohol does not freeze, so do not be tempted to add more than is stated in a recipe when making ice cream or sorbet.

Avoid using plastic bowl to make ice cream. Stainless steel and enamel bowls are good conductors of heat and cold, and therefore hasten the freezing of ices and sorbets. Plastic and glass bowls have the opposite effects.

If you are investing in an electric ice cream maker, spend as much as you can afford.

If using and electric ice cream maker, allow 25-40 minutes to freeze 1 liter / 1 3/4 pints ice cream, depending on the model.

Ices should be stored in covered plastic containers in the ice-making compartment of the refrigerator. If stored in the deep freeze, they will harden beyond use.

If ices and sorbet become too hard to serve, leave them at room temperature for 20-30 minutes before serving.

Homemade ices and sorbets are best eaten on the day they are made, or soon after, as they have a tendency to harden if kept for longer length of time.

If you need to transport ice cream or sorbet any distance, wrap the container first in wet newspaper and pack with plenty of ice to keep it firm.

Whether you are using an automatic machine or conventional ice cream make with ice and salt to make ice cream, you should transferred the ice cream to a freezer and allowed the ice cream to cure and mellow, this help to improves the texture deepening the flavors or your home make ice cream.

Ice Cream Recipe Home | Ice Cream Flavor| Ice Cream Ingredient | Ice Cream Maker | Making Ice Cream | Ice Cream Recipes | Sorbet Recipes | Home Make Ice Cream | Low Carb Ice Cream ^{* new}