Ice cream making may seem to be an easy process but before you proceed with it, you must keep in mind few important things about ice cream making. If you are really interested in knowing about these just glance through the following Ice Cream Tips
Ice Cream Tips:
Before starting to make ice cream read the directions of using your appliance carefully.
Make the mixtures for ice creams that are churn-frozen on the day before you are going to make it. This will yield more and result in a smoother quality.
Fill just 2/3rd of the ice cream machine/churn to offer space for spreading out.
Mix 5 or 6 quarts of broken or flaked ice with a cup of coarsely-grained rock salt for the old ice cream makers and before starting allow the ice to rest for around 3
Its best to start with slowly for the manually-operated machines with 40 turns in a minute till the mixture starts getting thick. Within the next 5 to 6 minutes you can triple the speed. Put in chopped fruits before you repack the salt ice and complete your work with 80 turns for every minute for few more minutes before finishing.
Dont add extra salt to the mixture or overfill the container inside with extra ice cream mixture or churn very fast. All this can make the mixture coarse.
Dont use sugar and liquid in the proportion more than 1:4 for the ice. Extra sugar will spoil freezing of the ice. Add any alcohol after the freezing is done.
Eggs, whipped cream and other ingredients are used in making ice cream as additives for preventing big ice crystals being formed and also for enhancing or adding flavor.
A packet of flavorless gelatin for every 6 cups of the ice cream mixture can stop the formation of ice crystals. First soften it in 1/4th cup of the ice cream mixture and heat it till it dissolves. Add gelatin to the remaining portion of the mixture and continue.
For getting the best results dont serve the ice cream before freezing it for at least four hours.
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