Homemade can be so easy …
Creamy Ice Cream– that’s how we want our homemade ice cream to be.
Make homemade ice cream even creamier? Here’s how:
Tip 1 The creamier the ice cream, the higher the sugar content
You can’t do it without any sweetness at all. The more sugar in the ice cream, the creamier and less solid it will be. For best results, make sure to use very fine sugar or powdered sugar, or dissolve it in some liquid before use. Alternatively, you can sweeten with honey, agave juice, syrup or caramel. However, frozen honey affects the consistency of ice cream, so you should not replace sugar completely with honey.
Tip 2 Nothing beats fresh products
The ingredients for homemade ice cream should always be fresh. This is especially true for egg yolks, which are needed to make ice cream. Egg yolk serves as an emulsifier, and creates a stable fat-water bond.
Lecithin is a good alternative for vegan ice cream.
If fruits are used, they must be aromatic and ripe, so make sure to use seasonal fruits for ice cream preparation. Do not use damaged fruit for your ice cream.
Tip 3 Fat is an important flavor carrier
For creamy ice cream you should pay attention to good quality of cream and milk. Fat is an important flavor carrier and makes your ice cream even creamier. Use full-fat dairy products rather than half-fat products.
Tip 4 The right temperature is important
Ice cream freezes at -18°C. To prevent it from becoming too hard, simply set the freezer to between -10°C and -15°C. Before eating, transfer the ice cream from the freezer to the refrigerator for about 15 to 30 minutes. This will make the ice cream even creamier.[/vc_column_text][/vc_column][/vc_row]