Ice Cream Help
I've been experimenting with an ice cream recipe from Food and Wine June 2008 p.100 by Jeni Britton (of Jeni's Splendid Ice Creams) and my cuisinart ice cream maker - the ice-20 model. I've been making the vanilla and the flavor is great, but the ice cream is a little crumbly.
After making the ice cream I put in the freezer overnight, then put it in the refrigerator or on the counter for 20 minutes before scooping. It's scoops, but flakes off into my scooper in small pieces. It tastes great, but I'd like to be able to scoop it into big balls, like I can with the ice cream I buy at the local shop. I've tried churning it longer (25 mins) or churning it less (20 mins), but it still crumbles when I'm scooping it out.
Any ideas or tips?
You guys are right. This is not a custard style recipe, no eggs and a mixture of milk and heavy cream that is much heavier on the milk. I eat ice cream once or twice a day, so I was avoiding the eggs and fat. There is cornstarch in the recipe, but I'll fiddle with the cream ratio. Below is the recipe I was using:
Thanks for your suggestions!
I don't know that cookbook either, but highly reccomend the Ben and Jerry's Cookbook. It is not a cooked custard base (I am assuming your is?) and therefore not for those with impaired immune systems. However, it does allow you to reduce the fat content without having the 'flaking' problem you talk about.
I am currently serving up their peach recipe to some happy campers!
I don't know the recipe, either, so I can't help with it specifically. But I know exactly what you're talking about. And my husband won't eat ice cream that isn't creamy, so I either have to use heavy cream and eggs, or use the cornstarch method. Otherwise, ice crystals form when you freeze the ice cream, making it flaky and icy. Commercial ice creams don't have this problem because they contain stabilizers, and/or lots and lots of high-fat dairy.
I don't take F&W, so I don't know your recipe.. but I am guessing your ice cream is lacking in the butter-fat department???. some ice creams that are lower in fat really should be eaten as soon as they firm up in the freezer otherwise they get icey.
personally I like the cooked, custard style ice creams... they "scoop" well