45+ Insanely Delicious Ice Cream Recipes You'd Never Guess Are Homemade (2024)

FAQs

What is the secret ingredient to ice cream? ›

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

Serve your ice cream with fun mix-ins for added flavor and crunch. Using interesting mix-ins and toppings is an easy way to jazz up store-bought ice cream. "I love adding diced mango or mango purée to vanilla or coconut ice cream," said Shurilla.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

Another way to slow the melting process of homemade ice cream is by adding a small amount of corn syrup or stabilizers such as xanthan gum or guar gum to the mixture before freezing. For store-bought ice cream, be sure to keep it in a well-insulated container in the freezer until ready to serve.

A device called a sorbetière took the place of the modern ice and salt ice cream machine, but it worked much in the same way. Ice was placed in a container, then the liquid was placed in the sorbetière, the sorbetière was put in the ice bucket, and someone stirred it until it froze.

The method by which they did this was they used ice and added lots n lots of salt to that ice, the salt would prevent the ice from melting too fast. In this pool of ice n salt, the milk, cream and other ingredients were kept and churned constantly. This is how ice cream was made back then.

By mixing ice with saltpeter (or indeed common salt) and placing a container of water or wine in the ice, one could freeze the contents of the container. By rotating the container, one could stir the liquid and keep its texture even without freezing it solid.

What is the best sugar for homemade ice cream? ›

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.

In Lebovitz's book, he states that adding just a bit of alcohol to your ice cream base results in a better texture when it's churned because alcohol doesn't freeze. The alcohol prevents some of the ice crystals from forming, which makes the ice cream softer and therefore more scoopable.

Of course, the main ingredients in ice cream come from milk–and the most important part of that is milkfat, which gives ice cream its smoothness and creamy texture. In fact, in order to be called ice cream, the USDA requires it to contain at least 10 percent milkfat, which can come from milk or cream.

At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream. It's Science!

To continue our bread analogy: As bakers add sugar to bread to keep it soft and moist, ice cream makers alter consistency with sugar. By binding with liquids, sugar molecules prevent an ice cream base from fully freezing into crunchy ice. That is, the more sugar you add, the softer and less icy your batch will be.

Organic Coconutmilk (Filtered Water, Organic Coconut), Organic Cane Sugar, Organic Coconut Oil, Organic Tapioca Syrup, Pea Protein, Locust Bean Gum, Guar Gum, Natural Flavor, Vanilla Bean Specks.