Summer is in full swing and the 4th of July is coming up this weekend. This is a perfect time to make homemade ice cream. I’ve already shared several recipes with you (I’ll link them at the end of this post), but I wanted to share a few tips too.
There are two kinds of ice cream freezers – traditional, which can be hand crank or electric and counter-top models. There are advantages and disadvantages to both styles.
These freezers make 4 quarts of ice cream. This is a definite advantage if you’re feeding a crowd. You’ll need ice and ice cream salt. Use plenty of both, layering them around the edge of the container that holds the ice cream.
The disadvantage to this type freezer is that it is nearly impossible to mix in ingredients toward the end of the freezing process without risking getting salty ice water in the ice cream. Mix ins that work well are ingredients like nuts, chocolate, candy bars and firm fruits that hold up well. I recently tried making cookies and cream ice cream in a traditional freezer. I ended up with frozen, gray ice cream flecked with black. The cookies just didn’t hold up well in this type of freezer.
When the motor stops running and the freezing process is complete, add extra salt and ice to the bucket. Place a layer of newspaper over the top of the mixer, then wrap an old blanket or towels around and on top of the bucket. Letting the ice cream sit like this for 30-60 minutes will freeze it further and keep it from melting so fast when you serve it.
Counter Top Styles
This type of freezer only makes about 1 1/2 quarts of ice cream. It’s enough for my family of six to each have a serving, but generally we don’t have any left over. There’s no need for ice or salt in these mixers, because the bowl is made to put in the freezer and it functions in place of the ice/salt combo used by the traditional models.
If you store the bowl in your freezer, it will always be ready when the mood for ice cream hits. Be sure to wipe the bowl out with a clean, dry towel before you add the ingredients. Sometimes ice crystals form in the bowl and they can cause the ice cream to be icy.
It is easy to add mix in ingredients near the end of the freezing time in a counter-top style freezer. This means you can use soft mix ins, such as cookies or bananas.
Whichever style of mixer you choose, have fun experimenting with flavors and mix in combinations. Here are some of recipes I’ve made:
Do you have favorite ice cream flavors you like to make or tips you can share?