Basic methods of making ice cream

Basic methods of making ice cream

Overview

The most wonderful thing about summer is enjoying the company of ice cream. Here are the basic methods of making ice cream, so that you can make delicious homemade (milk) ice cream. You can also make slight improvements to make more rich flavors. Note: The method comes from "I Love Ice Cream: Make Really Delicious Ice Cream at Home" (written by Jenny from the United States, published by Beijing Science and Technology Press)

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Ingredients

Steps

  1. Preparation: Add cornstarch and about 2 tablespoons of milk to a small bowl, stir well until thick and smooth. Beat cream cheese and salt in medium bowl until smooth. Combine water and ice (more ice cubes) in a large bowl to make an ice cube bath.

    Basic methods of making ice cream step 1

  2. Preparation: Pour the milk, cream, sugar and corn syrup into a stockpot, put it on the fire and cook until it boils, then continue to cook for 4 minutes. It is best to set a timer and keep the cooking time at exactly 4 minutes - time plays a decisive role. Turn off the heat and add the milk and cornstarch mixture in the small bowl to the pot, stirring. Then return to the heat and bring to a boil, stirring constantly until the mixture in the pot thickens slightly and then turn off the heat.

    Basic methods of making ice cream step 2

  3. Cooling: Pour the hot milk mixture in the pot into a medium bowl in portions, and mix it with the cream cheese. Stir while pouring, and pour a little at a time to completely break up any small pieces that may remain in the cream cheese. Pour the mixed hot ice cream liquid into a Ziploc food sealable bag and seal it. Submerge the Ziploc bag in an ice bath in a large bowl until the ice cream is very cold.

    Basic methods of making ice cream step 3

  4. Freezing: Cut off a corner of the sealed bag, pour the cooled ice cream liquid into the ice cream machine, and then turn it on. After the machine completes its work, transfer the ice cream inside to a crisper and freeze it until the ice cream hardens. The freezing time is about 4 hours.

    Basic methods of making ice cream step 4

  5. How do you know the ice cream is ready? About ice cream: The ice cream is ready when the ice cream machine no longer freezes the ice cream; then the ice cream will slowly detach from the wall of the freezing barrel (it takes about 25 minutes); if it is shut down too early, a thin, thick layer of ice cream will be left on the wall of the freezing barrel (as shown in the picture). About Sorbet: Sorbet is ready when it reaches the consistency of a thick smoothie; the sorbet should be frozen to a state where it just can’t be poured out. If the sorbet is completely frozen, too much air will enter it, causing the finished product to become loose and brittle.

    Basic methods of making ice cream step 5

  6. Adding decorations and storing ice cream: If you want to add sauce (or add color) to the ice cream, add one layer of ice cream and one layer of sauce alternately, and garnish the ice cream with the sauce. Make sure to put some sauce in the bottom of the container and leave some on top of the ice cream. If you want to add solids, just place one layer of ice cream and one layer of solids evenly. Be quick and quickly put the ice cream into a crisper, cover it with baking paper or wax paper to isolate the air, and place it in the coldest part of the refrigerator to freeze for at least 4 hours. During this process, the ice cream will harden and the taste will become more intense.

    Basic methods of making ice cream step 6