29 ice cream maker recipes (2024)

FAQs

How to make ice cream with an ice cream maker? ›

Add 2 cups of rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups of rock salt. Do not fill the canister more than half full of mixture to be frozen. The mixture expands as it freezes.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

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.

Using dairy with a low fat content.

It's what gives ice cream its rich flavor and smooth, creamy texture. Substitutes like low-fat or skim milk don't freeze as well, seriously lack in flavor, and leave ice cream with an icy texture. → Follow this tip: When you're making ice cream, it's time to embrace fat content.

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.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Some of the most common ingredients in ice cream include ice crystals, air, fat globules, sugar (sucrose), and flavoring agents (such as vanillin).

Can you put too much salt in an ice cream maker? ›

If too much rock salt is added to the ice, the mixture will freeze too quickly around the edges of the canister and leave the middle in liquid form.

Salt: Rock salt, which is also sometimes labeled as "ice cream salt", works best for lowering the temperature of the ice to freeze the ice cream quickly. But coarse kosher salt or even regular table salt will work in a pinch if that's what you have on hand.

Similar to sugar, salt affects how water freezes and effectively lowers the freezing/melting point of water. Creating a saltwater slush and packing this around our ice cream base allows us to cool the base enough so that it starts to thicken and freeze before the ice melts completely.

With a traditional ice cream maker machine, you simply pour your chilled ice cream mixture into the machine's pre-frozen container and press go. The machine will do all the mixing and churning for you, turning your cream mixture into soft-serve ice cream. Then, let it set in the freezer overnight for the perfect scoop.

The liquid within the freezer bowl is a non-toxic saline solution.

Keep the machine running for 20 to 30 minutes, and voila—ice cream! For best results, transfer your freshly made treat to a freezer-proof container to chill a bit longer. This will help your dessert firm up a bit.

You know your ice cream is done churning when it gets to the consistency of soft-serve. It'll set up the rest of the way once it's in the freezer.