July is National Ice Cream month!
And whereas it’s fun to go out to an ice cream parlor, homemade ice cream always tastes the best.
Here are 5 tips for the perfect ice cream — a soft serve consistency, yet firm and scoopable!
Tip #1: Freeze the freezing container for a good 24 hours.
The bowls of most ice cream makers take at least 24 hours to freeze and it needs to be frozen solid to make ice cream. Get in the habit of storing the bowl of your ice cream maker in the freezer so it's always ready to go.
Tip #2: Chill your custard before freezing.
The custard for your ice cream can never be too cold. I chill mine in the fridge overnight before making my ice cream.
Tip #3: For extra creaminess, use whole or whipping cream.
Skim or even 2% milk is too watery to make creamy ice cream. For extra creaminess, use 100% heavy whipping cream.
Tip #4: Don’t overfill your ice cream maker.
Fill your ice cream maker only about 2/3 full. If you fill the bowl up to the top, the ice cream won't aerate and freeze properly.
Tip #5: Add your mix-ins at the end.
Add mix-ins, such as chocolate chips, nuts, and candy pieces, once the ice cream is already done, just for only the last minute of churning. This will help the mix-ins distribute evenly.
Homemade ice creams keep well for up to a week. After that, they begin to lose their flavor and creamy texture. Eat it quickly - you can always make more! And if your family loves ice cream as much as mine, it won’t last long at all!
This is Jennifer Chandler with The Weekly Dish. Bon Appetit.
