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Questions tagged [ice-cream]

Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings

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45 votes
17 answers
160k views

Is there something I can do to keep ice-cream soft?

I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to ...
Burdon on society's user avatar
24 votes
7 answers
3k views

How to make ice cream without a machine?

I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours ...
MatthewMartin's user avatar
4 votes
2 answers
4k views

What determines whether a sherbet will set or not?

A couple nights ago I was watching the Food Network show Chopped and one of the contestants made sherbet. Because the contestants are limited to 30 minutes to prepare their desserts, the contestant ...
Jay's user avatar
  • 8,853
11 votes
3 answers
10k views

What is the secret behind "always soft" ice cream?

Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then,...
Stefano Borini's user avatar
8 votes
4 answers
13k views

Tips for Creating a Creamy and Smooth Sorbet

Recently I purchased and ice cream maker and have been making lots of sorbets with our surplus frozen fruit. Often I will follow a recipe however sometimes not: sometimes the sorbets are icy after ...
Sebiddychef's user avatar
  • 3,748
3 votes
1 answer
3k views

No-melt chocolate coating on ice cream bars

I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fellow that I am, I tried making my own ...
mskfisher's user avatar
  • 914
9 votes
3 answers
2k views

Why does holding ice cream mix improve flavor?

Why does holding ice cream mix overnight prior to churning improve the flavor of ice cream when it is finally made? This is true, empirically in my experience, even for simple Philadelphia style ice ...
SAJ14SAJ's user avatar
  • 73.1k
9 votes
7 answers
27k views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
Corez's user avatar
  • 241
8 votes
3 answers
1k views

How to achieve a flexible consistency on ice cream? (photos attached)

I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so ...
Adriana Morado's user avatar
18 votes
4 answers
64k views

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
Michael Natkin's user avatar
13 votes
5 answers
59k views

Why do you need eggs when making icecream?

I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs. My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make ...
ILikeTacos's user avatar
11 votes
4 answers
27k views

Reasons for separating eggs in ice cream

There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping egg whites. But why separate eggs in ...
Daniel Cheung's user avatar
9 votes
3 answers
15k views

Why don't most ice cream recipes include salt in the base?

I've been getting into ice cream this summer and of all the recipes I've reviewed and tested, none of them call for salt in the ice cream mixture itself. (With the exception of caramel sea salt, and ...
ashley's user avatar
  • 199
8 votes
7 answers
115k views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a "...
jesse_galley's user avatar
8 votes
3 answers
5k views

I just made ice cream. Unfortunately, it became gritty in the end result. What is a way to make use out of it?

I just made vanilla ice cream with my ice cream machine. The taste was amazing, however, the texture was sandy and gritty. I made a awful lot, and I do not want to dump the ice cream. How am I going ...
Alexandrang's user avatar
8 votes
6 answers
31k views

Substitute for egg yolk in ice-cream (Egg Allergy)

I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it ...
mary's user avatar
  • 81
6 votes
1 answer
3k views

Softening ice cream with guar gum

I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of them. How much guar gum would I expect ...
Kareen's user avatar
  • 722
6 votes
2 answers
9k views

Purpose of condensed milk in mango ice cream?

Purchased condensed milk (so expensive!) to make mango ice cream as per this recipe. After mixing up everything, the mixture seemed a bit softer in texture as compared to my Mom's way of simply mixing ...
Nav's user avatar
  • 1,348
4 votes
3 answers
3k views

Does Arabic gum help keep frozen yogurt soft?

I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. ...
Alan C's user avatar
  • 41
4 votes
5 answers
56k views

How do I add guar gum when making ice cream?

My ice cream is great tasting but it gets very hard over time and has a lot of ice crystals. I realize that I have to freeze it faster to reduce the size of the ice crystals but it was suggested to me ...
Brian's user avatar
  • 41
3 votes
1 answer
3k views

How to change the texture of pudding?

I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not ...
sarge_smith's user avatar
  • 9,080
3 votes
3 answers
2k views

Ice cream problems

I have a new ice cream machine, and I have been having some difficulties creating decent ice cream. The latest recipe I have tried is: http://www.food.com/recipe/white-chocolate-raspberry-ripple-ice-...
David Lawson's user avatar
2 votes
2 answers
912 views

Clementine ice cream

I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was thinking of trying to do something similar ...
Cascabel's user avatar
  • 58.3k
2 votes
1 answer
3k views

What does make ice cream smooth and silky?

I tried to make a simple ice cream by mixing heavy cream, sugar, and vanilla into a common ice cream maker. After 30 min of stirring, it produced an acceptable ice cream, but as I used heavy cream ...
Googlebot's user avatar
  • 1,232
2 votes
1 answer
2k views

How do I make a Turkish Delight Syrup

I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting ...
Roberta Bell's user avatar
2 votes
2 answers
1k views

how long does chilling take for this icecream recipe

The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long the chilling will take since the other ...
Anoop Alex's user avatar
1 vote
4 answers
911 views

What can I add to soften too hard peanut butter ice cream?

My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what can I add to soften the ice ...
Mona's user avatar
  • 21
1 vote
1 answer
847 views

Preventing Crystalised Dairy Ice Cream [duplicate]

Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The problem ...
S.Bryan's user avatar
  • 21
1 vote
4 answers
20k views

How to add fresh fruit chunks to ice cream?

What are the key techniques when adding chunks of fresh fruit to homemade ice cream? How do I prepare the fruit, and when is the best time to add it to the ice cream? I don't want the fruit to be a ...
KatieK's user avatar
  • 7,940
-1 votes
2 answers
2k views

Getting cream from evaporated milk

Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
Googlebot's user avatar
  • 1,232