The best ice cream is full of flavour thanks to the richness of the ingredients and needs plenty of fat for it to churn well, this is not the time to skimp.īe sparing with some ingredients you add to your ice cream. Ice cream is a treat and though it may be possible to make a good low-fat one, it’s much harder. Cooked custard bases and cream can get a helping hand by pouring them into a bowl and set it in a bigger bowl one-third full of iced water or ice cubes.įinally, keep those ingredients in the refrigerator right up until the machine is whirring away and you are ready to pour the cream into the machine. Get those custards, creams and fruits into the fridge and chill them right down, a few hours will be good, overnight is the best. At worst, the pre-freeze bowl will warm up too much and rather than ice cream you will have sloppy cream. Even a built-in freezer model which is off and running at the flick of a switch, needs the custards, base creams and anything else you are going to add to be as cold as possible.Īdding warm, or even room temperature ingredients to an ice cream machine will cool down its core temperature, meaning the churn takes longer – and a longer churn means heavier ice cream.
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