Homemade Ice Cream Gurus?

[Chromaflage]

My parents gave us an ice cream maker as a gift a couple weeks ago. Being an ice cream fiend it didn't take me long to make up a batch. I just started with a vanilla pre-packaged mix. It turned out pretty good and was very tasty. But there was a slight problem that I don't know how to fix. It turned out "crumbly". It wasn't very creamy and it didn't have quite the texture as the store bought stuff. Does anyone know what magic is needed to changed the texture?

Thanks

CrF

[MossyOarReelCreek]

Originally Posted by Chromaflage

My parents gave us an ice cream maker as a gift a couple weeks ago. Being an ice cream fiend it didn't take me long to make up a batch. I just started with a vanilla pre-packaged mix. It turned out pretty good and was very tasty. But there was a slight problem that I don't know how to fix. It turned out "crumbly". It wasn't very creamy and it didn't have quite the texture as the store bought stuff. Does anyone know what magic is needed to changed the texture?

Thanks

CrF

I watch a lot of Food Network. Alton Brown's "Good Eats" is great. He had an episode about making ice cream. It's all in the fat content and emulcification. Try this for Vanilla:

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

[MacFish]

I got one for Christmas and have made a few batches. The custard recipe it came with is too custardy, I actually prefferred the basic recipe where you mix 1 cup of whole milk with 3/4 cup of sugar and 2 cups heavy cream and some vanilla and put it in the machine. It helps to put it in the freezer for a couple of hours to ripen

[JustCallMeDave]

What was the fat content of the milk that you used? It's usually best to use whole milk when making ice cream.

[Maddie'sDaddy]

Dude, Home made chocolate malted sounds really good right about now






MD