Ice Cream Making Tips

by Katie Sweeney 6

From coffee ice cream to buttermilk sorbet, we're all about making our own ice cream! Although you need an ice cream maker to enjoy this homemade frozen treat, it's an affordable investment that you'll use over and over again. With an ice cream maker, you can make frozen yogurt and sherbet, too. Plus, owning this kitchen gadget will broaden your dessert horizons: you can make sundaes, sandwiches, and so much more! While I've been making ice cream at home for years, there was a time when I was intimidated by the egg and cream based custard. How do you keep the eggs from scrambling? What's the best way to flavor it? Do I have to chill the mixture completely before putting it in the machine? These are questions that I've asked myself, and since you may be wondering the same thing, I'm sharing my tips for making ice cream. Read on to learn some helpful ice cream hints.

• Before you start to make ice cream, place the machine's canister in the freezer. It has to be completely frozen (this takes about 24 hours) for the ice cream maker to function correctly.
• Begin to make the ice cream several days before you plan to serve it. It normally takes me about two days. On the first day, make the ice cream base. Let this chill in the refrigerator overnight. The following day, put the base in the ice cream maker. Once the mixture has turned into ice cream, place in the freezer for at least four hours or overnight.
• After the mixture is cold enough, transfer it to a freezer-safe container as quickly as possible. You don't want it to melt!
• Don't overfill the ice cream maker. This could result in a giant mess.
• When pouring hot milk or cream into egg yolks, do it very slowly. It is possible to scramble the eggs and the slower you add the hot liquid, the better!
• Strain the base through a fine mesh strainer and into a clean bowl or large ziplock baggie before chilling. If any egg scrambles, it will be strained out.
• Add extracts after the ice cream batter is chilled. Likewise, add mix-ins, like fresh fruit, chunks of cookies, pieces of candy, etc. when the ice cream has just finished churning. Dump the ingredients in, let it churn for a minute to distribute them evenly, then transfer to the freezer.
• To prevent ice crystals from forming, press plastic wrap on top of the ice cream.
• It will keep in the freezer for a week or two. After that point, it will become freezer burned.
• Homemade ice cream will never be as firm as store-bought ice cream, so keep this in mind when making other frozen treats (like Klondike bars).
• For easy-to-scoop ice cream, freeze in a rectangular container or pan.

Do you make ice cream at home? Share your tips below!