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TIPS FOR GREAT ICE CREAM
22
Any solid food added to the dessert maker – like fruit, nuts, cookies, or candy – will be
reduced to small pieces within a few seconds by the action of the mixing blade. If you
prefer larger pieces in your ice cream, fold them into the dessert after dispensing.
3
When transferring ice cream to your freezer to harden, do it quickly – and place the
container in the coldest spot available. Rapid chilling minimizes the formation of ice
crystals and preserves the texture of the ice cream.
2
The body and texture of ice cream can be improved by aging the ingredients. Store the ice
cream mix for 4 to 12 hours in your refrigerator prior to making the dessert. Cooling the mix
will also shorten the freezing time and minimize ice crystal formation for a smoother texture.
1
A little bit of salt in ice cream recipes enhances flavor and sweetness. Add about
1
⁄8 teaspoon of salt to every 4 cups of mixture.
4
When using half-and-half or milk in an ice cream recipe, briefly heat them to 175º F
(just below scalding) before adding them to the ingredient mix. This will make the ice cream
substantially smoother. Be sure to cool and age the mix (see Tip 1) before making the dessert.
5
If ice cream made with powdered milk, evaporated milk, or condensed milk has a grainy or
gritty texture, reduce the amount of these ingredients. All milk concentrates contain high
levels of lactose (milk sugar), which has a tendency to form large ice crystals.
6