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3

Alcohol, Sugar and Salt can all contribute to lowering the freezing point of Ice Cream. In particular I have used alcohol, IN SMALL DOSES, to get a softer ice cream straight out of the churn, but which will become more firm in the freezer later. (This would seem to be a desirable outcome for you). Add about an ounce of vodka to your vanilla extract and add ...


13

You just need the ice cream to be soft enough to mold. Your recipe is referring to store-bought ice cream that tends to be very hard. A little time on the counter will soften it a bit without melting it completely. A microwave is right out. It would melt pockets completely which would solidify to icy chunks. If you are making the ice cream yourself then ...


0

Mando's answer plays on popular conceptions of flavors infusing or "melding" over time, but in most cases this isn't a possibility. You may get some added infusion if a vanilla pod or herbs are left in the mix as it ages. This may or may not be good (just as tea that brews for a very long may not be good). And in cases where the flavoring ingredients have ...


7

I don't think there's a chemical process here. It just takes a really long time for it to freeze solid. After 5-6 hours it was probably firmer around the outside than in the middle, and after a day it was probably fully frozen. (I've made a lot of ice cream, and have reliably seen this.) It takes so long because the heat transfer is so inefficient. It's ...


2

Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer has a (somewhat) similar base to this, in that it has no eggs, and uses a mix of milk and cream - along with a tiny bit of cream cheese to provide the requisite proteins, and corn starch to thicken. In my opinion, it's one of the best ice cream bases out there. I also have the Perfect Scoop, and have ...


1

Why do you think it was one single thing you did? It turned out good because the whole process was within the parameters which produce a good ice cream. A single mistake can ruing an ice cream, but a single right thing cannot make an ice cream. so I can repeat this with recipes that aren't that one, not intentionally making 'mistakes' If a good ...


-1

I am no scientist but I truly believe you adding and beating in the cream (heavy whipping cream?) saved your ice cream and you being persistent. The cream gave it the body it needed and freezing it was the trick. Now your idea of perfect ice cream and my idea may be different, but if it was creamy and dreamy, well the ice cream gods were on your side. ...



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