Want to make fantastic ice cream in your ice cream machine? These Tips for making Ice Cream are for the freeze your bowl ahead of time method, but
1. When tempering egg yolks for custard-based ice creams, never pour more than 3 or 4 tablespoons of hot cream into the yolks before whisking them back into the cream. And go very slowly. You don’t want to create an accidental scramble.
2. Add extracts (vanilla, maple, almond, etc.) after the ice cream batter has cooled, but before churning, for the best flavor.
3. Add mix-ins, such as chocolate chips, nuts, and candy pieces, for only the last minute of churning. The ice cream should already be done. You just want to distribute the mix-ins evenly.
4. Shallow, flat containers are best for freezing and storing ice cream. While in America ice cream is usually sold in tall round containers, in Italy gelato is kept in low, rectangular ones, which promotes an even consistency.
5. To prevent ice crystals from forming, cover the surface with a layer of plastic wrap or wax paper before closing the container.
6. Homemade ice creams keep well for up to a week. After that, they begin to lose their flavor and creamy texture. Eat quickly—you can always make more!
7. Your custard needs to be completely chilled. I say make it and stick it in the fridge over night or all day. That way it’s completely chilled and you don’t need to worry about a thing.