29 ice cream maker recipes (2024)

FAQs

Can you over mix ice cream in ice cream maker? ›

Many people over mix the ice cream, attempting to freeze it and get it super-chilled right in the machine. This is a big "don't," as overmixing will cause the ice cream to turn, well, icy. "Ice cream's optimal texture doesn't happen in the machine—it happens in the freezer," says Perry.

Add 2 cups of rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups of rock salt. Do not fill the canister more than half full of mixture to be frozen.

Sugar: it's more than just a sweetener

In addition to making your ice cream sweet, sugar affects its texture, enhancing creaminess and controlling how hard or soft it is.

If you have any mix-ins such as chocolate chips, nuts, or even alcohol you plan to add, do so in the last several minutes of churning. Gradually pour them in through the opening of the plastic lid. Don't add alcohol before the last few minutes otherwise the ice cream won't churn properly.

It's a great activity to do with kids in the winter (or using crushed ice in the summer). And don't worry, the snow never touches the ice cream so it's perfectly safe to make with ANY kind of snow.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

To make home made ice cream you have to mix your milk and cream , eggs, vanilla and sugar . Warming the mixture and then add to ice cream maker . The trick is never overmix as if you freeze to much the fats coagulate and then the mixture is to fatty . Mix only smooth and then stop .

I have been successful twice at making two batches in a row. But I worked quickly. I had both batches mixed and cold in the fridge. As soon as the first batch was soft serve consistency I put it in a container and into the freezer and quickly put the second batch in without cleaning the freezer bowl.

It can also be caused by low fat or sugar content. Fat doesn't freeze. And sugar lowers the freezing temperature of the water in our mixes. So they both keep our ice cream soft.

Salt: Rock salt, which is also sometimes labeled as "ice cream salt", works best for lowering the temperature of the ice to freeze the ice cream quickly. But coarse kosher salt or even regular table salt will work in a pinch if that's what you have on hand.

Can you use too much salt when making ice cream? ›

If too much rock salt is added to the ice, the mixture will freeze too quickly around the edges of the canister and leave the middle in liquid form. Follow the suggestions below and you too can make a succesfull batch in about an hour! It may take some trial and error, but you will become a pro in no time.

If you don't have an old-fashioned ice cream maker which uses ice, then you don't need a lot of salt. If you do, than, no, it's not going get cold enough to work properly if you don't put enough salt on the ice.

The bowl is so cold that the mixture will freeze immediately upon contact. You'll want it to already be in motion so that the ice cream won't freeze onto the bowl in a chunk. After about 20-40 minutes (machine depending), you will have creamy, soft ice cream.

The effort needed to produce a serving of ice-cream in an early Victorian household can be seen in this 1856 recipe: 'Break a pail of ice in pieces, add four pounds of salt and mix well; put a pewter freezing-can in an empty pail and surround it with ice; put the pudding ... into the can, and turn it very rapidly with ...

Keep the machine running for 20 to 30 minutes, and voila—ice cream! For best results, transfer your freshly made treat to a freezer-proof container to chill a bit longer. This will help your dessert firm up a bit.