Looking to up your ice cream game? Here are some tips for getting super smooth, rich, and creamy ice cream every time.
- Get an ice cream machine. I have tried making ice cream with many different methods and this leads to the best results by a long shot. The ice cream is lighter, creamier, smoother, and just so much better. Trust me on this. If you want to save money, there are tons of perfectly good ones at local thrift stores.
- Chill your base overnight. This helps develop the flavors, make sure your ice cream base is cold enough, and create a smoother texture.
- To add on to the last tip, just make sure EVERYTHING is as cold as possible. Chill your ice cream container. Chill the machine. Chill your mix ins. Turn your freezer to the lowest setting. This ensures that the ice cream will not melt as much during the process, thus decreasing the formation of large ice crystals.
- Add a stabilizer. Have your ever made ice cream and be happy with its consistency when it comes out of the machine, only to find that it becomes an icy mass after a few days in the freezer? A stabilizer will fix it. Usually in the form of egg yolks, guar gum, or xanthan gum, these will help keep the ice cream stable and prevent the formation of large ice crystals in the ice cream for up to a month, drastically improving its shelf life.
- Do not deviate from the recipe. Ice cream is a science. If you add less sugar or less cream, it will upset the delicate balance of fat, non-milk solids, and liquids in the base. Your ice cream will most likely suck.
- Add your mix ins last. If you have mix ins, do not add them first because they will get crushed when churning and may even prevent the ice cream from churning up properly.
Good luck on making ice cream!
Stop and Smell the Flours 