What is the secret to have home made ice cream remain soft?? I use an icecream machine, however when put in the freezer, I have to get it out at least half hr before so that we can take since it is not soft as the ready ones you buy.
This is a recipe I got from the Jamie Oliver forum and have just put mine in the freezer.
400ml tin of evaporated milk
120 gms of caster sugar
teaspoon of vanilla extract
Put tin milk in fridge the night before making it or for at least 4 hrs
Whisk the milk until creamy
Mix in sugar and vanilla extract (I continued beating at this stage)
Put into an ice cream maker and churn for 30 mins
Pour into a container and freeze
Basically this recipe is just frozen sweetened milk but so far it's looking good :-)
If you roast the fruit, you will concentrate flavor and greatly reduce the water content (think cherries, strawberries, etc.). I make ice cream at home very regularly, one key piece of equipment is the right scoop. You don't want a standard disher with a spring, you want an actual ice cream scooper, Zeroll makes some nice ones with a liquid filled handle that helps transfer heat such that it cuts through hard ice cream a little easier.
Another trick I use is to pack the ice cream in smaller containers like a pint instead of a half-gallon. The greater surface area exposed to the air temp helps it to soften a little faster sitting on the counter than a larger container would.
Thank goodness. Please don't use corn syrup.
Well, that is definitely a consideration. Aside from having a second freezer with a slightly higher temp, another option would be to store the ice cream on the door where the temperature is the highest. As the original question was for a home environment, I didn't really think about the option of adjusting freezer temperature, although it is certainly possible, but maybe not ideal for the other items stored in there. Ironically, you would want a colder temperature for the ice cream maker bowl (if it is the kind that you pre-freeze, I keep mine in the deep freeze) since the lower the temperature on that, the quicker the ice cream freezes (as so makes smaller crystals).
If you use italian meringue and whipped cream, you can freeze at any temperature, and it comes out soft. Try it, try it, and you may. Try it and you may, i say.To quote sam I am.
Some great info given here in response to qu about keeping ice cream soft. But as another home cook who makes this much-loved treat, my ignorance is getting the better of me. What's wrong with taking the ice cream out of the freezer a bit before serving or using a scoop that's been warmed in hot water? It 's ice cream, not soft serve. Just asking.
Bubbamom, the question is not just making it soft, but keeping it without crystals. Taking it out of the freezer will soften the part you don't eat, which then going back into the freezer will be sort of ruined.
To SOFTEN ice cream, though, i put it in the dish, put it in the microwave at the lowest setting (90 watts) and turn it on for five seconds. Perfect!
For preventing crystals, the italian meringue is excellent.