By Sam Streubel
Those of you with the good luck to grow up in a household where old fashioned home made ice cream is a family tradition are probably familiar with following tips for recipe success. For those of you just embarking on a new family tradition, they will go a long way towards making your first attempt successful.
1. The consistency of your ice cream is just as important as the taste. Adding 1/4 ounce of gelatin per 2 quarts of cream will absorb the water that frees itself from the mix and prevent large crystals of ice from forming.
2. If the recipe calls for egg yolks they must be "tempered." In other words the heated liquids must be added a little at time to avoid scrambling the eggs. If you've made Hollandaise sauce from scratch you know what I mean.
3. When the batter is mixed, put the mixing bowl or container in cold water to cool as quickly as possible. Once cooled, you can add flavorings like vanilla, syrups, or liquor. If you're using liquor in your recipe, don't exceed 1 ounce for every 2 quarts of cream.
o 24 proof liquor freezes at -6.7°C (20°F)
o 64 proof liquor freezes at -23.33°C (-10°F)
o 84 proof liquor freezes at -34.44°C (-30°F)
4. Store the prepared mixture overnight in the fridge to improve the whipping qualities of the mix and the body and texture of the finished ice cream.
5. If you plan on adding "mix ins" or fresh fruit make sure they are well chilled but wait until the churning is almost complete before adding.
6. The ratio of salt to ice determines how fast the mixture will freeze and its firmness. If the ice cream is very soft, the brine is not cold enough. More salt should be added to reduce the brine temperature. The recommended ratio is 1 part rock salt to 10 parts crushed ice. (The kids love dropping those bags of ice on the driveway)
7. Hardening your frozen confection can be done in one of two ways. When the machine stops churning you can pour off the excess water and refill with ice and salt, cover with a towel and let sit for a couple of hours. Or, you can scrape the ice cream into a large shallow baking dish, lay plastic wrap over the ice cream to prevent crystallization, cover the dish, and place in the freezer.
1. The consistency of your ice cream is just as important as the taste. Adding 1/4 ounce of gelatin per 2 quarts of cream will absorb the water that frees itself from the mix and prevent large crystals of ice from forming.
2. If the recipe calls for egg yolks they must be "tempered." In other words the heated liquids must be added a little at time to avoid scrambling the eggs. If you've made Hollandaise sauce from scratch you know what I mean.
3. When the batter is mixed, put the mixing bowl or container in cold water to cool as quickly as possible. Once cooled, you can add flavorings like vanilla, syrups, or liquor. If you're using liquor in your recipe, don't exceed 1 ounce for every 2 quarts of cream.
o 24 proof liquor freezes at -6.7°C (20°F)
o 64 proof liquor freezes at -23.33°C (-10°F)
o 84 proof liquor freezes at -34.44°C (-30°F)
4. Store the prepared mixture overnight in the fridge to improve the whipping qualities of the mix and the body and texture of the finished ice cream.
5. If you plan on adding "mix ins" or fresh fruit make sure they are well chilled but wait until the churning is almost complete before adding.
6. The ratio of salt to ice determines how fast the mixture will freeze and its firmness. If the ice cream is very soft, the brine is not cold enough. More salt should be added to reduce the brine temperature. The recommended ratio is 1 part rock salt to 10 parts crushed ice. (The kids love dropping those bags of ice on the driveway)
7. Hardening your frozen confection can be done in one of two ways. When the machine stops churning you can pour off the excess water and refill with ice and salt, cover with a towel and let sit for a couple of hours. Or, you can scrape the ice cream into a large shallow baking dish, lay plastic wrap over the ice cream to prevent crystallization, cover the dish, and place in the freezer.
Add some cool and creamy fun to your next cook out with a White Mountain Ice Cream Maker.
Article Source: http://EzineArticles.com/?expert=Sam_Streubel 
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