How to Cure Ice Cream
A century ago, homemade ice cream was a noteworthy extravagance. It required profligate use of cream and eggs, store-bought sugar, and the purchase of some ice. The hand-cranked ice cream makers of the day also required a motivated crew to keep churning until the custard was fully frozen. Today, inexpensive ice cream makers have eased the process for everyone. It's a simple matter of preparing the ice cream base, or custard, and processing it in the machine. Once the mixture reaches the consistency of soft-serve, it must be tempered or "cured" in the freezer. Does this Spark an idea?
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Things You'll Need
- 1 recipe ice cream base, or custard
- Ice cream maker
- Spatula or wooden spoon
- Freezer-proof container
- Ice cream scoop
Instructions
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1
Prepare your ice cream maker as directed in the instruction manual. Some models require a thermal sleeve to be frozen overnight, in which case you will need to start a day in advance.
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2
Prepare the ice cream base as directed in your favorite recipe. Refrigerate until completely cold, usually two hours or more.
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3
Pour the ice cream base into the prepared ice cream maker. Assemble the ice cream maker as directed, and turn it on.
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Process the custard as directed by your machine's manufacturer, until it has reached the consistency of a stiff soft-serve ice cream. Use a spatula to transfer the ice cream from your machine to a freezer-proof container. The ice cream may be eaten now if desired, but will not have the texture of commercial ice cream.
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Cure the ice cream in your freezer for at least three or four hours, and preferably overnight. Scoop and serve as you would for commercially made ice cream.
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Tips & Warnings
Your ice cream will have a better texture if cured in a chest freezer or upright deep freeze, rather than the freezer of your refrigerator. Chest freezers are typically colder by 10 to 20 degrees Fahrenheit, and faster freezing provides a finer texture.
If you freeze your ice cream in a chest freezer, you may want to transfer it to the warmer refrigerator freezer a few hours before use. It will be easier to scoop if you do so.
Almost every ice cream recipe is improved by refrigerating the custard base overnight, before churning. The ice cream will have a finer and richer texture than those churned immediately.
Some recipes call for the use of raw eggs. Always use pasteurized eggs when making these recipes, to reduce the risk of foodborne illness.
References
Resources
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