Homemade Ice Cream

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fishtaco
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Homemade Ice Cream - Wed, 06/26/13 2:43 PM
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I love make Ice Cream in the summer. I make it about once a week. I have a simple Revel freezer type maker. My problem is graininess.
No matter what recipe I use, it come out somewhat grainy. It tastes fine, but it will never get really smooth. Is this normal among all types of freezers?
 
While I am at it, any others make their own. Any weird flavors?

The Travelin Man
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Re:Homemade Ice Cream - Wed, 06/26/13 5:03 PM
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If you want to try some interesting flavors, you can give this a try. I have a friend who is working her way through that book and has had very good success.

edwmax
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Re:Homemade Ice Cream - Wed, 06/26/13 5:43 PM
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How much cream are you adding to the mix?
 
Anyway, last year when making ice cream,  I was looking for the premix to add to milk.  When I finally found one, it was just gum and sugar.
 
What I did ... used jello pudding mix and large cool whip.   It turned out great.
 
Ice Cream
Yield: 4 Quarts
... add addition vanilla flavoring if you like. The pudding will have a light vanilla flavor.

1 Pkg 5.1 Oz Vanilla Pudding, -Family Size
1 1/2 Cups Sugar
1/2 Teaspoon Salt
8 Oz Whipped Topping
2 Teaspoon Vanilla Extract, -Optional
6 Cups Milk
1 Can 14.4 Evaporated Milk
10 Lb Ice
1. Heat 2 cups milk, sugar, salt and pudding mix until all dissolved about 160 deg F
2. Cool mixture and mix evaporated milk, whipped topping, and another 2 cups cold milk
3.. Pour into mixer can and add the rest of the milk up to fill line; about 2 cups
<message edited by edwmax on Wed, 06/26/13 5:45 PM>

SpicyCheese
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Re:Homemade Ice Cream - Thu, 07/11/13 2:58 AM
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I've made ice cream a bunch and the graininess can be a couple of things. 
 
First, make sure your ingredients are chilled but not frozen. 
 
Second, if you are using might not be using enough sugar.  And if you are using fruit, make sure to put the sugar on the fruit a least an hour or so before using it in the mix. 
 
If the graininess persists, begin switching out some of the sugar for corn syrup or honey. 

bartl
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Re:Homemade Ice Cream - Fri, 07/19/13 9:55 AM
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foodstart
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.  Fold in the crushed oreo cookies and whipped cream.  Pour mixture into a 9x5-inch loaf pan lined with foil.  Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.

Plagiarizing from PAULA DEEN??????

pineyhill
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Re:Homemade Ice Cream - Fri, 07/19/13 1:09 PM
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Hmmm, isn't grainy from too much overrun? air in the mixture??

fishtaco
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Re:Homemade Ice Cream - Fri, 07/19/13 2:12 PM
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SpicyCheese


I've made ice cream a bunch and the graininess can be a couple of things. 

First, make sure your ingredients are chilled but not frozen. 

Second, if you are using might not be using enough sugar.  And if you are using fruit, make sure to put the sugar on the fruit a least an hour or so before using it in the mix. 

If the graininess persists, begin switching out some of the sugar for corn syrup or honey. 

 
I pre chilled the ingredients Evap/Cond milk my last batch. Came out much smoother tks!


sandrew834
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Re:Homemade Ice Cream - Tue, 08/6/13 3:07 AM
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Easy Vanilla Ice Cream Recipe:
Ingredients:
2 cups heavy cream1 cup whole milk2/3 cup sugar1 teaspoon vanilla extract1 vanilla bean, scraped
Directions:
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
Store in an air tight container and freeze for an additional 2 hours.

CajunKing
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Re:Homemade Ice Cream - Tue, 08/6/13 12:53 PM
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pineyhill


Hmmm, isn't grainy from too much overrun? air in the mixture??

 
graininess can come from many things
 
basically means that too big of ice crystals are forming in the mixture.
 
Which can be from too much air, but usually overrun turns a heavy creamy ice cream into a light airy nothingness.
 
Most likely which is covered already the ingredients werent chilled enough and then when you started to churn them the ice crystals form and when they form they tend to grow and grow.
 
try slowing down the churn rate on your ice cream maker
 
you also might try making a simple syrup instead of straight sugar or heating the cream and the sugar together and make sure that the sugar is completely dissolved in the mixture before you start to churn it.

fishtaco
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Re:Homemade Ice Cream - Tue, 08/6/13 2:02 PM
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Been using this simple base and it comes out pretty darn smooth.
 
1 can of Condensed Milk
1/2 can of Evap Milk
1 C. of Whole Milk, Cream. or 1/2 and 1/2
2-3 Tbs of Vanilla ( I tend to use a touch more.)
 
Very simple and comes out real well. Make your own additions. I have made Peach, Strawberry, Coffee, Avocado, and a few others with no problems.

Midnights
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Re:Homemade Ice Cream - Sun, 10/20/13 3:31 PM
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I found that adding an emulsifier (egg yolks or pudding mix) helps make a smoother, less grainy ice cream.

Twinwillow
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Re:Homemade Ice Cream - Sun, 10/20/13 5:57 PM
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sandrew834


Easy Vanilla Ice Cream Recipe:
Ingredients:
2 cups heavy cream1 cup whole milk2/3 cup sugar1 teaspoon vanilla extract1 vanilla bean, scraped
Directions:
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
Store in an air tight container and freeze for an additional 2 hours.

 
I'm surprised to see this post flagged. I thought the information contained therein is very informative and useful.

Twinwillow
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Re:Homemade Ice Cream - Sun, 10/20/13 6:01 PM
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Midnights


I found that adding an emulsifier (egg yolks or pudding mix) helps make a smoother, less grainy ice cream.

 
I've found using a product like Eggbeaters works very well and is already refrigerated. Thus, allowing for no cooling off time.

edwmax
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Re:Homemade Ice Cream - Sun, 10/20/13 8:06 PM
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For the last 2 batches of my above recipe, I replaced the whip topping with a quart of 1/2 & 1/2.   It's about the same cost and a little richer.  The ice cream was smooth.    ... I got compliments from several of the guys.
<message edited by edwmax on Sun, 10/20/13 8:08 PM>