I recently acquired an ice cream maker, and successfully used it to make sone chocolate and coffee ice cream. The ice cream maker is actively cooled, but I doubt it makes a different.
Most ice cream recipes call for preparing some sort of mix of egg yolks, sugar, milk and cream - sometimes cooking it, sometimes not. To this base you then add the flavor, which can be almost anything.
My idea is the following:
- prep ahead a high quantity of base, 8 to 12 yolks worth
- freeze the base as it is, in 1 or 2 yolks portion
- when I want ice cream, fully thaw a portion, add flavor, then cream it in the ice cream maker
It seems to me that this process should theoretically work, as the big crystals that form during the first freeze are then fully melted before the creaming process starts, but I am wondering if there is some additional unwanted effect. As an example, freezing vegetables destroys the plant cells, so you can freeze vegetables to make a soup, but you cannot freeze celery and then expect it to be crunchy, as the texture is irreversibly affected.