Craving homemade ice cream? Let’s be clear: it’s not as simple as it might seem at first glance. However, if you follow certain rules and recommendations, you can achieve a high-quality product. The ingredients are quite basic, as every home cook likely has milk or cream in their fridge. Plus, the variety of fruits available allows for daily experimentation with this delightful dessert.
First and foremost, you should use homogenized dairy products, such as condensed or powdered milk. If that doesn’t provide enough milk fat, you’ll need to add cream. It’s best to avoid using butter, as it can lead to the formation of fat clumps in the ice cream.
The amount of water in the ice cream should be minimized, while the amount of dry ingredients should be maximized. It’s crucial that the increase in dry matter comes from adding fat and protein, rather than sugar. Sugar, being a low-molecular compound, significantly lowers the initial freezing temperature of the mixture. This can result in the moisture in the ice cream not freezing properly, or only a small portion of the water freezing. Ice cream made this way won’t provide the desired cooling effect and will melt very quickly.
How to Make Ice Cream Properly
- 1 tablespoon of sugar
- ½ cup of milk or cream
- ¼ teaspoon of vanilla (or another flavoring)
- 6 tablespoons of salt
- Ice
- 1 large bag and 1 smaller bag
Fill the large bag halfway with ice and add the salt. It’s better to use coarse salt, although regular salt will work too. Mix the ice with the salt and set it aside. In a separate bowl, combine the milk (or cream) with the sugar and vanilla. Pour this mixture into the smaller bag and seal it tightly. Now, place the smaller bag inside the larger one, ensuring it’s fully submerged in the ice. Seal the large bag as well. Now shake the bags vigorously for about 5 minutes. It’s a good idea to use a towel, as the bags will be very slippery and cold. Remove the smaller bag. Your ice cream is ready!
It’s recommended to enjoy the ice cream immediately after making it. Storing it in the freezer is not ideal, as ice crystals will form after a few hours, making the ice cream icy and less enjoyable.