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Calling all Ice Cream Experts--ICY Problem!!!!

  • Ora Nov 10, 2006 11:54 PM
  • 7

I just made a batch of very ICY vanilla ice cream using a cooks essential ice cream maker. I supposed I got what I paid for--it was only $24.99. I used a very basic recipe: 1 qt organic half & half, 1 tblsp double strength vanilla, 3/4 cup sugar, pinch of salt. the flavor is great, but its like a frozen slushy. Sad, it tastes great in terms of flavor.

What can I do to make a far less ICY batch in the future? I know I have seen this discussed, but I could not locate the old post n this subject. Thanks for any information.

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  1. I don't think your ice cream maker is really to blame. Is it right that you didn't use any egg yolks or cook over heat?? For a creamy smooth ice cream, ya gotta use some yolks and slowly heat up to 170-175F.

    Here's a link to a recent thread on vanilla ice cream that goes into more detail:
    http://www.chowhound.com/topics/show/...

    1. Didn't use a custard base. Just wanted to test run the ice cream maker with a really simple recipe.

      The link above doesn't really discuss the ice problem directly...

      1. The problem is not the ice cream maker. You made ice milk not ice cream. You need to make a custard base ice cream to get what you are looking for(cream,yolks,sugar,etc).

        The proteins act as an emulsifier which gives you that creamy texture. Without the butterfat all you have really is water. What does water do when frozen? It turns to ice.

        1. Ice cream is defined as at least 10% milkfat--thought half n half had at least that much fat.

          1 Reply
          1. re: Ora

            Yes at least 10% milkfat but you also need milk solids(protein),sugar(sweetener)& an emulsifier(yolks,eggs).

          2. I don't like the eggy flavor of a custard base. Instead, I add heavy cream, about half the volume of half & half. I also use vanilla sugar rather than extract. Even a small amount of alcohol may inhibit a hard freeze. Mix all the ingredients over low heat until the sugar is dissolved, then chill thoroughly (I do this over an ice bath) before filling the ice cream freezer.

            1. I look forward to my next batch--hopefully not as icy. Now that it has hardened more, its a tad less icy. I see the Bouchon cookbook recipe calls for 10 yolks--talk about eggy. But, I try it eventually...