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Aug 13, 2008 01:26 PM

Ice Cream

I have had trouble finding a good hard serve type ice cream recipe. However, I don't want it to taste like store bought. I want it to taste like the ice cream you get at the old school type shops. I have been able to find good soft serve recipes with the high butterfat but, can't seem to find the same with hard serve.

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  1. The difference between hard serve and soft serve in home made ice cream is whether you freeze it after processing or not. Serving immediately from your ice cream maker will result in soft serve. Freezing in an airtight container overnight will be hard serve. There are lots of recipes on the Web and the fun of making ice cream at home is to experiment. Some recipes call for egg yolks and some do not. My personal favorite is an eggless custard made with equal parts whole milk and cream and sweetened with honey.

    1. This is my favorite homemade ice cream. I make it with my Cuisinart ice cream maker and transfer to a plastic container and freeze for a couple of hours to harden.

      Grandmother's Lemon Custard Ice Cream
      Finely grated zest of 3 lemons
      ½ cup Fresh lemon juice
      ¾ cup Sugar
      2 cups Half-and-half, or substitute 3 parts milk to 1 part cream
      4 large Egg yolks
      Pinch of salt
      2 cups Heavy cream
      In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.

      Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. Or you can "still-freeze" this ice cream, as well; it just will not be as smooth.

      When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.

      1 Reply
      1. re: gmm

        I appreciate that. That leads me to another question though. Does this mean if I use my favorite soft serve recipe and just freeze it, I should get what it is that I'm looking for? I figured there would be differences in ratios and stuff.