10 Tips for Homemade Ice Cream Success
My homemade ice cream melts very quickly after serving (much quicker than commercial ice cream). Is there any way to stabilize it?
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10 Tips for Homemade Ice Cream Success
I want to emphasize that the "batter" should be as cold as possible before putting in the maker or else it just won't freeze (unless you have a maker with a freezer). If you're in a hurry, put the batter in a metal bowl or pot in an ice bath and mix it around. However, I've heard that ice cream is best if you can 'age' it overnight in the refrigerator. I think I heard this from a NYC pastry chef on WOR Food Talk.
10 Tips for Homemade Ice Cream Success
There's a recipe for homemade ice cream stabilized with gelatin at this link:
http://www.foodsci.uoguelph.ca/dairyedu/homemade.html
I've also read that you can use guar gum, xanthan gum, and other similar thickeners/stabilizers.. they'll all help to absorb excess water in the mixes and keep them from forming crystals and help the ice cream last a lot longer in the freezer without getting too hard and losing texture or flavor
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