Return to Answer

###You want air. Lots of air.

###Start with a custard

###Use plenty of sugar

###Use heavy cream

###Harden it fast, store it cold

###Experiment!

You want air. Lots of air.

Start with a custard

Use plenty of sugar

Use heavy cream

Harden it fast, store it cold

Experiment!

The magical ingredients for commercial ice cream are stabilizers, emulsifiers, and really good freezers. As Aaronut notes, stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.

But if you don't happen to have any gum available, here are a few suggestions drawn from my personal experience with home churning:

The magical ingredients for commercial ice cream are stabilizers, emulsifiers, and really good freezers. As Aaronut notes, stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.

But if you don't happen to have any gum available, here are a few suggestions drawn from my personal experience with home churning:

The magical ingredients for commercial ice cream are stabilizers, emulsifiers, and really good freezers. As Aarobot notes, stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.

The magical ingredients for commercial ice cream are stabilizers, emulsifiers, and really good freezers. As Aaronut notes, stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.