PRO-TIPS FOR CREAMY HOME-MADE ICE CREAM
These are the fail-safe hints you need to effortlessly stock your freezer this summer.
- Make a custard
Do this by combining milk and cream with sugar and cooking on the stove. Whisk in egg yolk and cook slowly over a low heat. A high heat will result in scrambled-egg ice cream! - Don’t fill your ice-cream maker to the brim
The same goes for blenders and food processors or the ice cream won’t be properly aerated. Rather work in batches and never fill your equipment more than two-thirds of the way. - Cover with clingwrap
To prevent ice crystals from forming, cover the surface with a layer of clingwrap or wax paper before closing the container. - Be ice-cream ready
The bowl of an ice-cream maker should be ice cold before you use it (no, 30 minutes in the freezer won’t cut it). Get into the habit of storing yours in the freezer, wrapped tightly in a plastic bag, so that it’s always ready to go. - Store it at the back of the freezer
This is where your freezer’s temperature is most consistent. Store it near the door and the temperature will fluctuate, causing unpleasant graininess.
Don’t have an ice-cream maker? Try this no-churn caramel swirl ice cream, click here for the how-to guide.
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