Questions tagged [ice-cream]
Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings
31 questions
46
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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 ...
24
votes
7
answers
3k
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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 ...
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4
votes
2
answers
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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 ...
- 8,873
11
votes
3
answers
10k
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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,...
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8
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4
answers
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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 ...
- 3,758
3
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1
answer
4k
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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 ...
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10
votes
7
answers
27k
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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 ...
- 251
9
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3
answers
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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 ...
- 73.4k
8
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3
answers
1k
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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 ...
18
votes
4
answers
67k
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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 ...
- 30.3k
13
votes
5
answers
61k
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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 ...
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11
votes
4
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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 ...
- 213
9
votes
3
answers
16k
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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 ...
- 199
8
votes
3
answers
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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 ...
- 183
8
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6
answers
32k
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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 ...
- 81
8
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7
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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 "...
- 233
6
votes
1
answer
3k
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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 ...
- 722
6
votes
2
answers
9k
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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 ...
- 1,358
4
votes
2
answers
2k
views
How to keep cake soft when served frozen (Ice Cream Cake)
I am a baker and want to offer ice cream cakes, consisting of actual cake with a layer of ice cream on top. I need the cake to stay as soft as possible when frozen. I know oil based cakes will do ...
4
votes
5
answers
59k
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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 ...
- 41
4
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3
answers
3k
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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. ...
- 41
3
votes
1
answer
4k
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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 ...
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3
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3
answers
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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-...
- 133
2
votes
4
answers
1k
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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 ...
- 31
2
votes
2
answers
1k
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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 ...
- 121
2
votes
1
answer
3k
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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 ...
- 1,242
2
votes
2
answers
934
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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 ...
- 58.6k
2
votes
1
answer
2k
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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 ...
- 21
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vote
4
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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 ...
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1
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1
answer
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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 ...
- 21
-1
votes
2
answers
2k
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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 ...
- 1,242