Precautions When Making Ice Cream

Making ice cream can prove tricky.

Whether you are making ice cream in a machine or by hand, certain techniques will cause the ice cream to lack the texture, taste and consistency of storebought ice cream. You can learn to avoid them and obtain a better result.

Use Alcohol Sparingly

If you are going to add alcohol to your ice cream, use it sparingly. Use the rule of 1/4 cup to 1 qt. of ice cream. Too much alcohol can stop ice cream from freezing properly.

Preventing Ice Crystals

To stop ice crystals from forming on your ice cream, place wax paper or plastic wrap on top of the mixture before freezing.

Preventing Odd Texture

Homemade ice cream may not come out as creamy or as smooth in texture as you would like, or it may feel grainy in the mouth. The best way to prevent this is to mix all your ingredients really well and make sure that you have whipped the ice cream (if you are doing it by hand) to distribute more air into the mix. If you are using an ice cream maker, adding a touch of alcohol may help create a creamier end result.

References

• Serious Eats: 10 Tips For Homemade Ice Cream
• Baking Bites: Troubleshooting Homemade Ice-Cream