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An advanced tip for making ice cream

Heidi cooks and bakes Dec 13, 2013 01:32 PM

There are so many threads on ice cream...how many eggs, how much sugar, whole milk, skim, heavy cream...the bottom line to me, ALL ice cream is fabulous!

I most recently made cinnamon ice cream for Thanksgiving, and it took quite a while to get to the soft serve stage when I was churning it. Here's a great tip for speeding up that process. When you have made the base, reserve one cup of it, and put that cup in the freezer and let it freeze. Cool the remaining base in the refrigerator until fully chilled.

Then when you are going to churn the ice cream, mix in the frozen base with the chilled base. That will dramatically chill down the mixture, and speed up the churning time!

Homemade ice cream quicker!

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  1. katydid13 RE: Heidi cooks and bakes Dec 13, 2013 03:21 PM

    Thanks for this. I don't make it often, but this is a good tip!

    1. The Oracle RE: Heidi cooks and bakes Dec 13, 2013 04:57 PM

      That's a great tip!

      1. Cherylptw RE: Heidi cooks and bakes Dec 13, 2013 10:03 PM

        Great tip but I just put it all in the freezer until it has some ice crystals then start churning. Works very well and reduces churning time

        1 Reply
        1. re: Cherylptw
          Heidi cooks and bakes RE: Cherylptw Dec 16, 2013 10:50 AM

          That is another great idea. Usually I'm taking two days to make the ice cream, so I don't have to keep an eye on it. But if I'm going to make it the same day, this will do the trick very nicely!

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