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| If you notice, all ice cream (not the non- & low-fat or non- & low-sugar varieties) sold in grocery stores contains a huge fat content, unlike most homemade ice cream, which has a relatively lower fat content because all that fatty liquid would make it terribly difficult to crank by hand once it begins to freeze (finishing it would be nearly impossible to crank, thus, electric powered makers).
Key to not letting homemade ice cream set-up like a rock when storing it in the freezer is to:
1) Take it directly from the ice cream maker to the ice box freezer, that way it hasn't time to begin its "melt-down" and separate out
2) Use more "fat" concentrated liquids (i.e., half and half), like store bought brands:
My recipe calls for a quart of half-and-half and 4 quarts (or fill the container) whole milk. I adjusted it slightly to prevent it from setting up like concrete by using 1 quart whipping cream, 1 quart half-and-half and 3 quarts (or fill the container) whole milk. If you want your ice cream to be stiff enough for eating on a cone, then you will need to up the fat content even more, as well as the use of eggs. Be careful though, adding too much fatty liquid (substituting too much whipping cream) will result in pellets of butter forming in your ice cream.
Edited by Land_Surfer 6/17/2007 16:44
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Machinery talk? Not really, but gooooood eatin!
