How to make Ice Cream?

Ice cream is made with milk cream sugar eggs flavorings and fruits

A canister is filled with the ice cream mixture. The canister is put in an ice bath with salt. A paddle in the canister is rotated to introduce air in the ice cream mixture as it is being frozen.

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What does the paddle do?

Paddle performs three functions.

1. It breaks the large ice crystals, resulting in smooth texture.

2. Introduces air, resulting in lighter texture.

3. Scrapes the sides of already frozen mixture layer and mixes it with unfrozen mixture, resulting in quicker results.

Ice cream makers

The Problems & Solutions

Sugar and Dairy products

The sugar and dairy products such as milk, or cream may contribute in making large ice crystals. The freezing point of a typical Ice cream mixture is about 25º F. 

To avoid formation of ice crystals, you have to follow three steps:
1. Cook the ice cream mixture that contains dairy product and sugar to at least 165º F.
2. Age the mixture overnight (about 12 hours) the refrigerator prior to start freezing.
3. Freeze as quickly as possible. For crank type ice cream makers adding salt to the  crushed ice. 1 cup of salt to 5 cups of ice lowers the freezing temperature to about 16º F.

Eggs

The tiny air bubbles introduced by rotating the paddle need to remain trapped in the mixture. The fat globules in the dairy products are emulsified by the proteins. This needs to be broken so that the fat globules are emulsified across the entire mixture. This is done by introducing emulsifiers. At home, egg yolks are used as emulsifier.

What are the temperature ranges of introducing eggs?

1. Eggs may be added to a mixture below 150º F without fear of getting eggs curdled. I recommend to add eggs at or below 145º F.

2. After eggs are added, they must be cooked. Egg yolks will start to curdle over 175º F. Do NOT let the temperature go over 180º F during this process.

Making Ice Cream

Step 1: Prepare fruit Base

You may reserve one Tablespoon of sugar per egg for emulsification

Add remaining sugar and fruit. Bring it to a boil. Cook as needed. Let it cool to room temperature.

Step 2: Dairy Base

If you have fruit base:

Add cream, milk, and fruit base together. Make sure the fruit base is at room temperature, otherwise the acid in the fruit will curdle the milk.

If there is no fruit base:

Reserve one Tablespoon per egg for emulsification. Mix cream milk and sugar.

Heat

Heat the mixture to 165º F and cook at this temperature for at least 2 minutes. 

Step 3: Emulsification

In a separate bowl, beat egg yolks and sugar together till its a creamy. We need to add the egg mixture to the Dairy base and cook. Make sure during cooking the mixture temperature does not exceed 175º F. This will prevent eggs from curdling. You need to cook to custard stage. If you dip a spoon in the mixture, the back of the spoon should be coated with a thick mixture and not run off. During cooking, continuously stir the mixture to prevent scorching. You have two choices:

Choice 1

Let the Dairy base come to room temperature and then stir in the beaten eggs. Turn on the heat at low. Cook the mixture.

Choice 2

Add warm Dairy mixture little bit at a time to the beaten eggs at room temperature. When sufficient amount has been added transfer it back to the Dairy Mixture. Increase heat. Cook the mixture.

Step 4: Cooling and Ageing

Cool the mixture to room temperature. At this stage, you may add flavoring agents. It should be done very quickly. As soon as the eggs have been added and cooked, turn off the heat. Remove the pot from the burner. Fill the kitchen sink with cold water and perhaps some ice. Put the pot in this ice bath. You want to cool the mixture to 60ºF as soon as possible, in less than 20 minutes.

After the mixture is near room temperature,  put it in the refrigerator for 12 hours or longer. This is called 'Ageing'.

Put the canisters or molds in the refrigerator along with the mixture to be aged.

Step 5: Make ice cream

Follow the instructions per method or appliance being used

Step 6: Ripen Ice cream

Transfer the ice cream from the ice cream maker to the freezer. Let it rest in the freezer for four hours before service. This is called 'ripening'.