How to Prevent These 3 Common Homemade Ice Cream Mistakes (2024)

FAQs

What can go wrong when making ice cream? ›

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.

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.

Chill Your Base Well

The initial mixture should be very cold before it hits the ice-cream machine; ideally, you'll want to refrigerate it overnight. It'll need less churning time this way, and that will keep ice crystals from snowballing.

Similarly, too little sugar in ice cream can make it rock hard. Because sugar lowers the freezing point of the water in ice cream, the right amount will keep your ice cream from freezing completely – which is to say, leaves it scoopable instead of turning it into a brick of ice.

Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.

Fat. A great ice cream owes its smooth, creamy mouthfeel to fat, which helps keep ice crystals small. As Bauer explains, fat is also extraordinarily effective at carrying flavors, so when ice cream melts in your mouth, you are hit with the taste of your ingredients.

According to recent research, America's favorite ice cream flavor to add to cart is vanilla, making up 30% of all ice cream purchases in 2023. And after that, came chocolate.

If you don't have an ice cream machine, pour the chilled ice cream mixture into a freezer-safe container and place in the freezer. After an hour, stir vigorously (spatula, whisk or electric hand mixer) in order to break up any hard ice crystals. Repeat every 30 minutes for the next 2-3 hours or until frozen.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

How do you increase the texture of homemade ice cream? ›

Perhaps the granddaddy is the egg, and especially its yolk. “Egg yolk contains proteins and natural phospholipids — like lecithin — that help emulsify the fat globules in ice cream,” Hartel said. “Egg proteins also help thicken the mix and take the place of added stabilizers.”

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.

The proportions of air, ice crystals, and fat used in ice cream determine its melt rate. There is no ideal recipe for the perfect ice cream, and manufacturers adjust these components to customize their ice cream. This is why some ice creams melt quickly, while others never seem to melt at all.

High costs of ingredients

Whether you're making gelato, sorbet, custard, or traditional ice cream, the basic building blocks of your product aren't cheap. Milk and cream, fruit purees and juices, sugar—all these ingredients can get expensive quickly.

Experts suggest eating any foods that contain added sugar and saturated fat, like ice cream, in a moderate and mindful way. In excess, these foods might displace nutritious choices in your diet and increase the risk of chronic conditions like heart disease, high cholesterol, obesity and diabetes over time.

What is the most common hazard associated with ice cream? Aside from the health risks posed by fats, sugar, and food additives, the most common hazard associated with ice cream is food spoilage. Bacterial or fungal contamination can produce toxins that can cause diarrhoea and other diseases.