I was an under-achiever with my ice cream maker for a year and a half.
Week after week of trying, and I still didn’t get perfect ice cream! Either it was too soupy, or too icy. Well, no more.
I now make perfect ice cream — a soft serve, yet firm and scoopable! And it’s time to share what I’ve learned.
2 of these tips apply to the kind of ice cream maker with an insulated freezer bowl — not the old-fashioned kind. I love my Cuisinart!
8 Tips For Perfect Homemade Ice Cream
Tip #1: Freeze the freezing container for a good 24 hours. It needs to be frozen solid!
Tip #2: Use more cream and less milk. I actually use 100% cream.
Tip #3: Use a solid sweetener. Whereas a liquid sweetener such as honey will increase iciness with its water content, Rapadura, Sucanat, or evaporated cane juice will not.
Tip #4: Powder your coarse solid sweetener in a food processor or blender. This yields a fine, instead of grainy, ice cream.
Tip #5: Fill your ice cream maker 1/2 to 2/3 full. This is important. The frozen tub in which the filling gets churned has only so much freeze to give before it is no longer cold. If there’s too much filling, there’s not enough chilling. 😉 And you don’t want soupy ice cream!
Tip #6: Add additional creamy ingredients. Such as egg yolks or avocado!
Tip #7: Choose a cool place in the house to churn. Don’t set the ice cream maker next to a wood stove, crock pot, or working oven. Conserve the freezing power.
Tip #8: Chill the filling thoroughly to maximize freezing power.
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