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?
My homemade ice cream melts very quickly after serving (much quicker than commercial ice cream). Is there any way to stabilize it?
Louis Mueller’s in Taylor,TX
Porterhouse for 2 as served by PL
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.
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
We have a winner!
And it's ... PATTYCHO. Someone from Serious Eats will be contacting you shortly for shipping info.
PORTERHOUSE ALL THE WAY-OOOOOHH!
It's got to be a Ribeye!
Website:
Location:
About:
Favorite foods:
Last bite on earth: