Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [ice-cream]

Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings

198 questions
11
votes
4 answers

Reasons for separating eggs in ice cream

There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping egg whites. But why separate eggs in making of the custard for ice cream? Egg whites can…
Daniel Cheung
  • 213
  • 1
  • 2
  • 7
11
votes
2 answers

"Soften" ice cream to make ice cream bars

I am trying to make ice cream bars using a silicone mold, and the instruction sheet that came with it says "fill the mold with softened ice cream". I was wondering what the best way is to "soften" the ice cream? I have a Cuisinart ice cream maker.…
Ken Vergamot
  • 161
  • 1
  • 2
  • 7
11
votes
3 answers

What is the secret behind "always soft" ice cream?

Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then, suddenly one day all ice cream were soft right…
Stefano Borini
  • 1,482
  • 3
  • 13
  • 25
11
votes
2 answers

Is it possible to make oat milk ice cream?

If you think that normal ice cream is made from milk, is it possible to make it with oat milk? I am not too sure if the lack of lactose in oat milk would restrict the stickiness or formation of the ice cream. Is it possible to make oat milk ice…
Grace
  • 213
  • 2
  • 6
11
votes
3 answers

How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?

I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of them also say to add vanilla extract as well,…
HeavenlyHarmony
  • 287
  • 2
  • 8
11
votes
8 answers

Making airier icecream

I've been working on improving my home made ice-cream and was wondering if anyone knew how to get more air into the mix. The ice-cream is great right out of the maker, but once I put it in the freezer to firm up a bit it becomes very dense. Is it…
boxed-dinners
  • 1,890
  • 2
  • 16
  • 22
10
votes
3 answers

Is it possible to have chocolate chunks in ice cream that aren't waxy?

My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become waxy when it is frozen? Alternatively is there a…
Sobachatina
  • 47,417
  • 19
  • 159
  • 254
9
votes
2 answers

Why is there a 2 step heating process for making custard for ice cream

I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves: Heating the milk and cream, plus about 2/3 of the…
GdD
  • 74,019
  • 3
  • 128
  • 240
9
votes
7 answers

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I also noticed that it's commonly used with…
Corez
  • 241
  • 1
  • 2
  • 7
9
votes
3 answers

Why don't most ice cream recipes include salt in the base?

I've been getting into ice cream this summer and of all the recipes I've reviewed and tested, none of them call for salt in the ice cream mixture itself. (With the exception of caramel sea salt, and Ben's Chocolate recipe). My question is why? More…
ashley
  • 199
  • 1
  • 2
  • 5
9
votes
3 answers

Why does holding ice cream mix improve flavor?

Why does holding ice cream mix overnight prior to churning improve the flavor of ice cream when it is finally made? This is true, empirically in my experience, even for simple Philadelphia style ice creams with very simple flavorings such as vanilla…
SAJ14SAJ
  • 72,735
  • 13
  • 153
  • 231
9
votes
8 answers

Why is my icecream bitter?

I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recipe says it can be turned into fruit ice cream by adding 30g pureed fruit per yolk. I looked…
rumtscho
  • 134,346
  • 44
  • 300
  • 545
8
votes
6 answers

What's the best way to defrost ice-cream/sorbet quickly?

I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock hard. What is the best way to bring it to a usable temperature quickly? We chucked it in…
Sam Holder
  • 11,260
  • 17
  • 69
  • 113
8
votes
3 answers

How to achieve a flexible consistency on ice cream? (photos attached)

I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so flexible it hangs from the spoon without dripping even…
Adriana Morado
  • 93
  • 7
8
votes
7 answers

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a "Vanilla Bean" frappuccino, the process goes…
jesse_galley
  • 233
  • 2
  • 3
  • 6
1
2
3
…
13 14