Difference between revisions of "Ice cream"
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* Make sure the ice cream maker is very cold. Keep it in the freezer for a long time, and don't take it out until the last minute. | * Make sure the ice cream maker is very cold. Keep it in the freezer for a long time, and don't take it out until the last minute. | ||
* Too much starch in a custard doesn't translate well in ice cream. (See [[corn ice cream]] for an example.) | |||
* When making a custard (w/ eggs), strain it and cool it immediately in an ice bath to stop cooking. | |||
* Make sure the custard is very cold as well. Ideally, refrigerate it overnight, and put it in the freezer for 10 minutes before making. | * Make sure the custard is very cold as well. Ideally, refrigerate it overnight, and put it in the freezer for 10 minutes before making. | ||
* Freeze a container as well for storing the ice cream. | * Freeze a container as well for storing the ice cream. | ||
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* [[corn ice cream]] | * [[corn ice cream]] | ||
* [[basil ice cream]] | * [[basil ice cream]] | ||
To try: | |||
* [http://www.thekitchn.com/thekitchn/dessert/recipe-quick-coconut-ice-cream-with-roasted-cherries-120255 Coconut ice cream w/ roasted cherries] | * [http://www.thekitchn.com/thekitchn/dessert/recipe-quick-coconut-ice-cream-with-roasted-cherries-120255 Coconut ice cream w/ roasted cherries] | ||
* [http://www.seriouseats.com/recipes/2010/08/smoked-chocolate-and-tequila-ice-cream-recipe.html Smoked chocolate and tequila] | |||
== See Also == | == See Also == | ||
* [http://www.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html Real Ice Cream without an Ice Cream Machine.] Brilliant. Not gonna get rid of our ice cream machine, though. | * [http://www.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html Real Ice Cream without an Ice Cream Machine.] Brilliant. Not gonna get rid of our ice cream machine, though. | ||
Latest revision as of 03:23, 14 September 2021
Making ice cream is easy and worthwhile, but there are a few things to keep in mind:
- Make sure the ice cream maker is very cold. Keep it in the freezer for a long time, and don't take it out until the last minute.
- Too much starch in a custard doesn't translate well in ice cream. (See corn ice cream for an example.)
- When making a custard (w/ eggs), strain it and cool it immediately in an ice bath to stop cooking.
- Make sure the custard is very cold as well. Ideally, refrigerate it overnight, and put it in the freezer for 10 minutes before making.
- Freeze a container as well for storing the ice cream.
- Store the custard in a pitcher with a sharp point, which will make it easy to pour into the ice cream maker. We've used a gravy pitcher, which is handy when there are things in the custard you want to strain, such as a vanilla bean. However, for thick custards (like chocolate ice cream, the custard will not go through the separator easily.
Flavors
- chocolate ice cream
- strawberry frozen yogurt
- grapefruit sorbet
- pineapple sorbet
- rasberry sorbet (using invert sugar)
- dulce de leche ice cream
- guava sorbet
- sour cream ice cream
- olive oil gelato
- corn ice cream
- basil ice cream
To try:
See Also
- Real Ice Cream without an Ice Cream Machine. Brilliant. Not gonna get rid of our ice cream machine, though.
