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A few tips on homemade ice cream

If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier.

Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.

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Keywords for this post:Ice cream Sorbet Tips Tricks Cold Creaminess Storage

Last modified on: August 11^th 2024

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Basically, an ice cream is a preparation that you pour into the ice cream maker, and set to turbinate until you obtain a delicious ice cream or sorbet, depending on the preparation.
There's nothing really special here, but here are a few points to bear in mind:

The tastier your preparation, the better your ice cream.

In other words, turbining doesn't improve the taste, it only reveals it.
So you need to take particular care with your initial preparation: for a sorbet, use the best fruit, and for an ice cream, vanilla for example, don't hesitate to prepare it the day before to let the flavours express themselves before turbining.

The shorter the turbining period, the better the ice cream.

In other words, the faster the better, and the colder, even icy, the better.
To achieve this, don't hesitate to put your preparation in the freezer 30 minutes before pouring it into the ice cream maker.

Getting creamy ice cream

Once turbined, the ice cream is simply deliciously creamy, but if you don't enjoy it all at once, you'll put it in the freezer.
And, alas, your ice cream will then naturally harden; its taste won't change, but its texture will.
To avoid this, we ice cream lovers have a simple but highly effective trick: for around 1 l of preparation, beat 1 egg white until stiff, then add a tablespoon of sugar at the end.
Add this half meringue to the ice-cream maker about halfway through the process, and you'll obtain an even fluffier, airier ice cream that will keep much better in the cold.

Very cold serving bowls

You're likely to fill your serving cups with ice cream as soon as they come out of the ice-cream maker, before taking them to your guests.
The problem is that if the cups are at room temperature, your ice cream will start to melt immediately, and if you've also planned to add a little whipped cream, slivered almonds, etc., which will take a little time, the melting will become even more pronounced.
The trick in this case is simply to freeze your cups at least 1 hour in advance, or even the day before. When well iced, they will keep your ice cream intact for longer.

Ice cream without an ice cream maker

If you don't (yet) have an ice cream maker, you can still make ice cream very simply, using fruit frozen in advance.
Either small fruits such as strawberries, raspberries or blackberries, or larger fruits such as bananas or pineapples, cut into small pieces and frozen on a baking sheet at least the day before.
To make the ice cream, simply pour the frozen fruit into a mixture of cream and sugar and blend to make an almost instant ice cream.

You can also consult the page on ice creams and sorbets.

Enjoy your ice cream!

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